Mumbai,24.03.21-Food is may be the only universal thing that really has the power to bring families and people together. When I was a little kid, I used to help my mother in the kitchen. She would always make my favourite dishes. Watching her cooking and due to her blessings, I sharpened myself to try out new and exciting recipes. With time Cooking has become a passion for me. Cooking for me is an art full of creativity, where you explore your kitchen, mix your imagination and innovation with a twist to put together a delicious meal. I am Madhulika Vatsal presenting for you all some very amazing, delicious,yet very simple and easy recipes to win a lot of praise and make you feel overjoyed, proud and accomplished. So let's start cooking.

Mirchi Ki Kanji

Ingredients –

250gram Thick green chilis

2tbsp black mustard seed powder

1tbsp yellow mustard seed powder

1tbsp fennel seeds powder

1tsp fenugreek seeds

1tbsp salt or to taste

1/4tsp turmeric powder

1/2 tsp red chili powder

1tsp black salt

A pinch of hing

Method –

Boil 1.5 liter water for 5 minutes. Switch off the flame, add whole green chilis in hot water, cover and keep aside for 10 minutes. After 10 minutes, take out the chilis from water. Allow the water to cool completely and keep aside for later use.

Make slits on the green chilis. Mix all spices in a plate (except hing)

Fill prepared masala in green chilis.

Heat a coal piece on fire. Place coal in a small metal bowl. Keep the small bowl in an earthen pot/ ceramic bowl or vessel. Put hing on hot coal and put a drop of ghee / oil. Cover the vessel immediately for 10 minutes. After 10 minutes, uncover the vessel and pour boiled cold water. Add stuffed green chilis, add 1 tsp salt more if you wish. Mix and cover, keep aside in a warm place for 24-36 hours or till water gets fermented. Enjoy it and you can keep it in the fridge for next one week.

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