Kashmiri red chilli - Latest News Update, Information, Photos & Videos on Kashmiri red chilli at Lokmat Times

New Delhi, June 2 Food connects the dots of life like nothing else. With the onset of summers, tangy and sweet mangoes and nutty coconuts are great for pickles, chutneys, murabbas and jams of all sorts.Neha Mathur, a dentist by profession and a founder of WhiskAffair by passion shares the 'Hing Ka Achar' and slightly pinkish in colour 'Solkadhi' recipes that deeply connects with her childhood memories:Hing ka AcharIngredients:2.5 kg Raw Mango½ kg Salt50 g Hing200 g Kashmiri Red Chilli PowderMethod:Wash the mangos and wipe them with a kitchen cloth.Peel the mangoes and cut them into thin slices.Spread the mango slices on a clean cloth and let them dry for 2-3 hours.Mix all the ingredients in a bowl.Transfer the pickle in clean glass jars and keep in strong sun for 3-4 days.Bring the jars inside and keep them for another 10-12 days.The pickle is ready to serve after 12-15 days of making.SolkadhiIngredients:15-20 pieces of dried kokum1 cup grated fresh coconutsalt to taste½ inch piece of gingerDisclaimer: This post has been auto-published from an agency feed without any modifications to the text and has not been reviewed by an editor

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Kashmiri red chilli, Latest News

Lifestyle :Recipes to devour this summer

New Delhi, June 2 Food connects the dots of life like nothing else. With the onset of summers, ... ...