Oil Less Green Chili Pickle/हरी मिर्च अदरक का अचार बिना तेल

Oilless Green Chili Pickle

This is one pickle which vanishes fast from the bottle as my whole family is very fond of it. I do not mind as it is very easy to, make and is very healthy. Green chilies have lots of vitamin C, Garlic, caraway seeds(Ajwain) are good for digestion and flatulence and again lemon is rich in Vitamin C and micro nutrients. The sour, hot and tangy taste makes it irresistible.

Preparation Time: 45 min

Maturing time: 7 days in summers

Serving: Makes 400gm. (approx.) pickle.

Ingredients Required For making Oil less Green Chili Pickle:

• 250 gm. Fresh Green Chilies
• 10 Lemons
• 10 Pods of Garlic (optional)
• 100 gm. Ginger
• 2-3 Teaspoons Mustard seeds (I use yellow mustard but any other will do)
• 2-3 Teaspoons Ajwain
• 2 Teaspoon Turmeric powder
• 2-3 Teaspoons Vinegar/apple cider
• Salt to taste

Directions for making Oil less Green Chili Pickle:

• Grind mustard seeds to coarse powder.
• Wash green chilies and remove the stalks. Dry them with a cloth and cut to small pieces.
• Wash and peel ginger. Dry under the sun to ensure all top moisture has evaporated.
• Cut the peeled ginger to small size pieces.
• Wash and dry the lemons. Squeeze the juice of lemons leaving two lemons for later use, and cut the lemon rind to long strips.
• Cut the remaining lemons to small pieces.
• Peel garlic and cut to long strips.
• In a stainless container take
• Green chili pieces
• Ginger pieces
• Garlic pieces
• Lemon and lemon rind pieces
• Ajwain
• Mustard seeds powder
• Salt
• Turmeric and mix nicely.
• Vinegar 
• Cover the container with the pickle mixture with a muslin cloth and keep under the sun for one day in summers and 2-3 days in winter.
• Transfer the mixture to a clean dry bottle and cover with the lid tightly.

Pickle mauring under the Sun

• Keep the bottle with the pickle mixture under the sun for 4-5 days and by the end of the week the pickle is ready.

Oilless Green Chili Pickle

Tips:

• All ingredients should be dry before pickling.
• Check for any rotten or stained part in garlic, chilies and ginger. It should be removed else the pickle will go bad.

Suggested Variations:

• If you wish to make this pickle in rainy weather then 20 ml. of vinegar should be added to the mixture along with other ingredients. (I use apple cider).
• 20-30 gm, Jaggery can be added to get the sweet, sour tangy and hot flavors.

Delicious Vegan Buns

Delicious Vegan Buns (Unglazed)

Innovation and making things tailored to personal taste and health requirements lead to new recipes. I used to get pav and buns from market but the bleached All-purpose flour used to make me hesitant to consume it thus I would be longing to have my fix of missal–pav and burgers. But one fine day I decided to take the baking of buns in my own hands and succeeded in making these crunchy soft buns which I consumed with missal and made yummy burgers using homemade banana cutlets and all greens with little butter as my high cholesterol limits me from butter intake. The buns were made from 1:1:1 ratio of multigrain flour: All-purpose flour: Suji (semolina) with olive oil and milk. So what more one could ask for when the outcome was healthy and tasty.

Please note that :
Since I wanted to avoid use of sugar/butter/more honey thus did not glaze the buns
To avoid use of more yeast (personal choice) proofing time is increased and yeast amount is far less.

Preparation Time: 1 hr. (proofing time not included)

Baking Time: 10 -15 min. /batch

Serving: 15 buns

Ingredients Required For Making Delicious Buns:

• 300 gm. All-purpose flour
• 300 gm. Multigrain flour
• 300 gm. Semolina (Suji)
• 1 ½ Teaspoon Dry active Yeast
• 100 ml water
• 200 ml Soya Milk
• 3 Teaspoon Honey
• 1 teaspoon salt
• 4-5 Teaspoon Til
• 6 table spoon + 1 teaspoon Olive oil or softned nutrelite butter(for regular bunsl 

Direction For Making Delicious Buns:

• Mix
• Multigrain flour
• Semolina
• All-purpose flour
• Salt
• Keep aside this mixture.
• In a deep bowl or glass take
• Water and warm it to 35-38 Degree centigrade. (You should feel the water warm when finger is dipped not hot)
• Dissolve sugar and 1 teaspoon of All-purpose flour in it.
• Add yeast and stir till all granules of dry active yeast are dissolved.
• Cover with a lid and keep in warm place for 20-30 minutes.
• The yeast mixture will become frothy and the glass/bowl will be quite full by this time.
• Add
• Yeast
• 100 ml. of soya milk
• Honey to the flour mixture and knead.
• The dough should not be hard but pliable.
• Add remaining soya milk in little portions and keep kneading.
• Add Olive oil and knead till all oil is incorporated. (You can add oil in small portion to ease the work)
• Make a round of the dough and apply one teaspoon of oil all around it and keep it in a container covered tightly for 6-8 hrs. in a warm place.
• By this time the dough will have proofed and will become double or more than its size.
• Dust some flour (I used multigrain you can use all-purpose also) on the place /container you are going to knead the proofed dough and take out the proofed dough on it.
• Punch the air out of the dough and knead. You may require oiling your hands if the dough sticks to hands.
• Do not add flour as this will result in dense and hard buns.
• Once nicely kneaded (max 5 minutes) divide the dough to 15 portions and roll them using oiled palms to nice balls.
• On a baking tray (oil the tray if it is not non-stick, I used silicon baking sheet) place these balls at a distance of 3 inches.
• Sprinkle little Til (sesame) seeds on each ball.
• Cover with moist cloth or a container which would not touch the top of dough balls. Keep aside for 30-40 min for second proofing of the dough.
• The dough balls would become almost double their size.
• Bake in a preheated oven at 220 degree for 10 min. Check with a dry stick by poking the buns with the stick. If it comes out clean the buns are done.
• Remove from oven and keep in a basket or cloth lined container covered with thick cloth to make sure they neither become dry not the moisture during cooling makes them soggy.
• Since I did not glaze the buns, so no shiny top of my buns in picture.

Delicious Vegan Buns

• To get shiny glazed to get shiny top of buns brush them with soya milk+ honey/ soya milk+ sugar/lemon +juice sugar before sprinkling sesame seeds and sugar syrup just after baking.
• Enjoy the hot freshly baked buns Missal (An Indian savory made from sprouted pulse) 

Missal-Pav aka Vegan Buns

•  Just sut them to two halves and put some butter and jam and enjoy with tea  /make burger with cutlet and green of your choice. My husband liked them so much that he said I can eat without any accompanimentJ
• Please note that the buns will be little crunchy and dense because of very less fat and All-purpose flour.
•  My due apologies to all followers and friends. Step by step pictures could not be taken as power supply was erratic and I had to hurry when supply was restored.  I will post them when I make them next time.

Tips:

• Make sure the water for yeast is not too hot else the yeast will die and will have to be thrown.
• An activated yeast mixture will always be too frothy.
• Mix salt and all flours properly for even distribution.
• Fine grained semolina gives better result.
• Always preheat the oven for 15 minutes before baking.
• If the power supply plays tantrums then keep the dough in the fridge do not keep the dough ball for too long outside as they will not rise during baking and the final result may not be too good.

Suggested Variations:

• You can increase the amount of all-purpose flour and reduce multigrain flour.
• Multigrain flour can be replaced by whole wheat flour.
• Honey can be replaced by white sugar or brown sugar. Remember honey not only is a sweetening agent but also add moistness to the baked products.
• Sugar/honey can be increased to double if more sweetness is required in buns.
• For those who do not want vegan buns
• Soya milk can be replaced with dairy milk.
• Olive oil/ Nutrelite butter can be replaced by dairy butter. 
• Egg white can be brushed on the top of dough balls before sprinkling til (sesame seeds).
• To get more soft bunsand glazed top buns increase the amount of oil / butter to double the amount.
• If proofing time is desired to be decreased to 2-3 hours then increase the amount of yeast to 3 teaspons.
• Add 2 Teaspoon of cinnamon powder  and 2-3 teaspoons of sugar powder to the flour mixture  before adding wet ingredients and make these hot cross cinnamon buns. 

Hot Cross Cinnamon Buns Topped with Sesame seeds (Un-glazed)