Feel good- Almond powder

If you feeling low and having cold, body ache. Then here is a useful tip- take a clean dry pan roast half cup almond (almond without the skin), 4 whole black pepper, 2 cloves, and 1 green cardamom. Now in a mixer make a powder of the roasted ingredients. Take a glass of hot milk add 2 tsp. of this powder add 1 tsp. of sugar (you can also use honey) mix and drink. During winters and rainy season you can make this powder and store in a airtight  container.

Got cold

If you have cold and pain in throat. Then try to drink warm milk mixed with 1 tsp of termeric and pinch of black pepper powder. Drink this milk and sleep try not to talk. This home remedy will ease your pain.

Oil Strains

If you have got oil on your new saree or any other cloth you do not have to worry. Just sprinkle talcum powder over the cloth and wrapp it up with clean white dry tissue. Let it remain for 6-8 hrs then hand wash it with detergent. Oil will be vanished.

Chicken achari- pickle.

Chicken Achari- pickle (Can be stored for 2 months)

Ingredients

Chicken (with bone or without your wish) I used boneless and skinless.	1 kg
Ginger paste (make it fresh at home)	50 g
Garlic paste (make it fresh at home)	50 g
Red chilli powder	10 g
Turmeric	5 g
Mustard oil (please use this oil, you can easily get this from any Indian grocery store)	800 ml
Hing	2 g
Red onion (finely chopped)	2 medium size
Black cardamom powder	5 g
Cardamom powder	5 g
Fennel seeds	20 g
Black cumin seeds	10 g
Fenugreek seeds	5 g
Mustard seeds	10 g
Bay leaves	3 g
Malt vinegar	400 ml

Method:

Wash chicken properly and make sure you dry it well with the help of cotton cloth.

Now take a bowl add chicken, chili powder, turmeric and salt with half each of ginger and garlic paste. Rub it well on chicken and let stand for 30 minutes.

Heat oil to a smoking point. Reduce heat and deep fry chicken for 2-3 minutes. Strain chicken and set aside.

Reheat oil the above oil and add hing for 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes.

 Remove pot from heat and allow the chicken to cool thoroughly.

Tie muslin cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.

Tips:

Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.

Consume within 60 days.

I always use thick bottom wok for preparing this pickle. And when use the wok make sure its completely dry and clean.

Green chutney

If you are like me and love green chutney. However, you worry to preserve this for months. Here is what you can do- make a coriander chutney (without gralic) and put it in a ice-tray and cover with cling flim. And freeze these trays and when you wish to use them take out the cubes and simply defrost. Green chutney is ready to use.