Pickled Jalapeños

If you love Jalapeños, you must try pickling them at home instead of buying those super expensive bottles.
Finding Jalapeños is a tad difficult in India, and even if you find them they are very expensive. So the whole point of pickling them at home is defeated.
But not to worry, our red and green big  chillies or aachar ki mirch serves the purpose perfectly.
I have been pickling these for many years now and have not missed store bought pickled Jalapeños at all.
It's a very simple and easy recipe. Once pickled, these are ready to be used in a week's  time. And they last the whole year if stored properly in the fridge.
So what more do you need?

Ingredients
Red or Green chillies                    8
Garlic cloves                                   4
White Vinegar                                1cup
Water                                               1 cup
Sugar                                                1 tbsp
Salt                                                   1 tbsp

Method

• Wash the chillies.
• Pat them dry on a kitchen towel.
• Cut them into one inch roundels.
• Crush the garlic cloves slightly.
• In a sauce pan mix water, vinegar, sugar and salt.
• Put it to boil. Once it starts boiling, tip in chopped chillies and garlic.
• Mix it  well  and wait for it to once again come to a boil. Keep the flame high.
• Once it comes to a boil, switch off the gas and let it sit for 10 minutes.
• Place a colander on a bowl and pour over the contents.
• In a clean, dry, preferably sterilized glass bottles  fill in the chilli and garlic pieces.
• Now pour in the liquid right up to the top.
• Let it cool completely.
• Close with the lid and refrigerate.
• You can use them immediately also but if  you want that pickled taste, I would say give them a week.

Zucchini Hummus aka Zummus

I am slowly but surely falling in love with this vegetable. Earlier, for me zucchini would always end up only in a stir fry. Then I chanced upon zucchini Fritters, and then zucchini Lasagna and now Zucchini Hummus.
Zucchini hummus or zummus is quite versatile. Have it with pita chips or lavash. It goes very well as a spread in sandwiches.
It's better to make it a day in advance for the flavors to develop really well.
You can increase the quantity of oil as per your taste.
We at home were very impressed with zummus.

Ingredients

Zucchini                             250 gms
Garlic                                  4  large cloves
Cilantro                              1/4  cup
Salt                                      to taste
Pepper                                to taste

Lemon juice                       1 tsp
Extra virgin olive oil        1 tbsp or more
Tahini                                 2 tbsp
Paprika pd                         1 /4 tsp

Method

1. Wash and slice zucchini. Brush it with oil.
2. Sprinkle some salt.
3. Now roast it on a hot girdle till its soft.
4. Let it cool completely.
5. Now blend all the ingredients except oil and lemon juice together into a smooth paste.
6. Mix in oil and lemon juice.
7. Taste and adjust seasoning.
8. Garnish with some extra virgin olive oil and paprika pd
9. Keep it in the fridge. Stays fresh for a week.