Molo Achaar Recipes

1.Molo Achari Parantha

Ingredients:

Wheat flour - 2 1/2 cup
Salt - to taste
MOLO Mango Pickle - 2 tbsp (mashed)
Oil or ghee - for cooking
Butter - for serving

Method of Preparation:

Take a bowl, add flour, salt and water and knead the dough like you would do for chapati or parantha
Now spread 2 tbsp crushed Molo Mango Pickle evenly and fold the edges
Roll out the parantha gently into a flat disc using a rolling pin
Heat the tawa and place the parantha on it
Cook the parantha on a medium flame
Now evenly grease the parantha with oil or ghee and roast it from the both sides
Make it crispy and brown from both the sides
Make the other paranthas in the same way and serve it with curd and butter
You can also enjoy Molo achari parantha with kadak chai or coffee
To make spicy parantha you can use Molo Green Chili Pickle instead of Molo Mango Pickle.

 

2.Moong Dal Khichdi with Molo Aam Ka Achaar

Ingredients :-

Split moong dal - 1 small cup
Broken basmati rice - 1 small cup
Ginger - 1/2 inch (grated)
Onion - 1 small (finely chopped)
Tomato - 1 small
Assorted vegetables - 1/2 cup chopped carrot, beans, green peas
Cumin seeds (zeera) - 1/2 tsp
Turmeric powder- 1/4 tsp
Red chili powder - as required
Bay leaf- 1
Asafoetida (hing) - a pinch.
Salt - as required
Ghee - 3 tbsp
Fresh coriander leaves - 1 tbsp (chopped)
Pepper powder - to sprinkle

Method:-

Rinse 1 cup of moong dal and 1 cup of rice together and soak for 30 minutes
Heat a pressure cooker with 2 tbsp ghee then add zeera and saute for 30 seconds
Now add a pinch of hing, 1 bay leaf, grated ginger and saute till it gets brown
Now add chopped onions and saute until it becomes golden
Then add turmeric powder and chilli powder
Add chopped tomatoes, and saute until it turns into a mash
Now add all the chopped vegetables and salt accordingly.
Drain off the extra water from soaked rice and dal
Add in a pressure cooker and stir it well
Then add 6 cups of water in a pressure cooker
Pressure cook till 2 whistles to get a grainy consistency and wait for the pressure to release naturally
Transfer the khichdi into a serving pan and garnish with 1 tbsp ghee, pepper powder and fresh coriander leaves

Serve with curd, papad and Molo Aam Ka Achaar.

There is a famous saying,

“Khichdi tere chaar yaar

Dahi, papad aur aam ka achaar.”