Kolhapuri Mirchicha Kharda / Thecha

Time 10 min
Ingredients
Green chilies 5-6
Fresh coriander 2 tsp
Garlic cloves 3-4
Oil 1 tsp
Salt to taste

Method
Heat oil in kadai. Roast the green chilies and garlic for 3-4 min on medium flame. Allow it to cool. Crush with salt & coriander in khalbatta or blend it in the blender. Serve with dahi or as it is. Taste good with bhakari.

Pomfret Fry

Time 20 min

Ingredients

Pomfret fish slices 4-5 

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Rice flour 2 tsp

Besan 1/2 tsp

Kokum juice 2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder, ginger garlic paste, red chili powder, kokum juice and salt to the slices. Keep it for 10 min. Then mix besan and rice flour in another flat bowl. Dip the slices in the dry besan+rice flour mixture, shallow fry till it becomes crispy and golden brown.

Tip
You can add 1 tsp rava / semolina to the besan+rice flour mixture. 

Fresh Turmeric Pickle

Time 30 min

Ingredients
Fresh turmeric 250 gms (grated appro 2 cups)
Grated ginger 1/4 cup
Red chili powder 3 tsp
Salt 3 tsp (as per taste)
Asafoetida solid / Hingdi size of two chana daal
Mustard seeds with cover 1 tsp
Mustard split seeds/daal (without cover) 5 tsp
Fenugreek seeds 1 tsp roasted
Lemon juice 1.5 tbsp
Oil 3/4 cup
Sugar 1/4 cup

Method
1. Wash turmeric then completely dry it with cotton, then grate turmeric and ginger. Keep it aside.

2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take grated turmeric and ginger in mixing bowl add red chili powder, salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Then add sugar.
8. Mix well. Now transfer this to the sterilized jar. 
9. On top of pickle pour lemon juice and then oil with mustard seeds. Cover the lid
10. Keep pickle for 2-3 days outside at cool and dry place. Then transfer to refrigerator by mixing once upside down with sterilized spoon. It taste good after about fifteen days.

Tip
Adjust red chili powder and salt as per your taste

Hingdi picture

 Roasted mustard daal

 Coarse powder of fenugreek, asafoetida and mustard daal