Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Friday, 27 December 2013

GOOSEBERRY PICKLE, NELLIKAI URUGAI, NELLIKKA UPPLILITATHU, AMLA ACHAR


Gooseberry, amla, nellikka, nellikkai it is known as,  is full of calcium.  It is used for  making ayurvedic medicines too.  We can make pickle, thoku, chutney,  gooseberry rice, hot and sweet gooseberry, candies etc. out of this.  Here I am presenting a pickle which is made with whole gooseberry.




Ingredients:


1/4 kg gooseberry
4 tbs chilli powder (according to your requirement adjust)
asafoetida
 1 cup (50 ml approx)
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder
curry leaves
salt


Method:

I used small varieties of gooseberry for this.  Wash the goosberry  pat dry.  Heat oil in a kadai, add the mustard seeds, fengugreek seeds, curry leaves, when it splutters, add the asafoetida, turmeric powder  and the gooseberry in it.  saute the same till it is soft.  switch off gas and allow to cool.  add the chilli powder, salt, mix well and keep covered for a day or two.  transfer the same into a glass jar. 

TIPS:  while making any kind of pickle, the oil level should be above the content to avoid formation of fungus. You can add fenugreek powder instead of the whole ones.  Keep refrigerated for long time use.

 You can steam cook the same, remove the seeds. when you remove the seeds, the gooseberry will look like petals of flowers,  and then add the chilli powder, salt.  Heat oil, add the mustard/fenugreek seeds, curry leaves, asafoetida, turmeric powder.   allow to cool then add to the goosberry mix.

Sunday, 21 July 2013

AAVAKAI PICKLE, AAVAKAI MANGAI, AAVAKAI URUGAI (MANGO PICKLE)

Mango season is on and it is time to post mango recipes.    Pickles, I love a lot specially Vadu Mangai (tender mango pickle), Mango thokku, Manga curry etc. list is endless.  Another variety of mango pickle which lasts for a longer period, made and kept for the offseason too.   Let us try today to learn how to make Avakka Mangai i.e. Avakka Mango pickle.

AVAKKAI 


Let us look at the recipe now:

INSTANT SWEET LIME PICKLE ( SWEET AND SALTY ), SATHUKUDI PICKLE

Sweet lime pickle sweet and savory version.  This pickle can be made instantly.  While selecting sweet lime or moSambi, you should choose the same with thin skin.  It can be made with sugar as well as salty instantly.  I have made pickle out of lemon in the same manner.



INSTANT SWEETLIME PICKLE (SWEET)


Let us look at the recipe now:


Sunday, 7 July 2013

LEMON PICKLE (SWEET VERSION), meethe achar, meethe lonche, sweet pickle,

I have already posted the recipe of lemon pickle and the benefits of lemon.  Here  I am presenting a sweet version of pickle made with lemon.  This recipe was shared with me by one of my colleague Mrs. Ranjana Narkar.  When she brought the same in the office during lunch hours, you will not believe, I  could not resist myself and had a lot with roti and dal rice.

 It is a simple and easy recipe and can be made instantly and served.
I am sharing with you this lovely recipe which is very easy to make and can be stored in fridge for months together if handled properly.  Bealth benefits of lemon link: healh-benefits-of-lemon.html





Let us look at the recipe now:

LEMON PICKLE, NARANGAI URUGAI, NIMBU KA ACHAR, NIMBU LONCHE

Lemon pickle is a part of Sadhya or a regular pickle used at home.  I make it in small quantities and finish it off within a week or two.  However, the pickle is allowed to keep for a long time, it tastes more better than the instantly made and consumed.  





Let us look at the recipe now:

HEALH BENEFITS OF LEMON





HEALTH BENEFITS OF LEMON



Lemon is one of those super foods with a myriad health and cosmetic benefits. There are a few persons

for whom it is an allergen, so make sure you are not allergic to this natural product, before you start enjoying the many benefits.


Lemon

Wednesday, 3 July 2013

PULI INJI, INJI PULI

Puli inji is a kind of pickle made and served during Sadhya (feast).  For any festival like Onam, marriage etc. it is a part of the feast.  It is served on the left hand side corner of the Plantain leaf along with other pickle like naranga (lime), mango.    This tangy  pickle tastes good with curd rice.

Basically, it is made with the old tamarind i.e. slightly blackish in colour, however, you can use the fresh tamarind also but the colour differs.




Wednesday, 26 June 2013

VEPILAKKATI (NARTHANGA ELAI PODI, URUGAI, PICKLE)



Vepillakkati,  is made out of the wild lime / kaffir lime leaves.   I am lucky to have the plant in our society and whenever, we want it, I used to go and pluck the leaves to make this.

It is a form of pickle which can be stored for quite sometime in the fridge.   It is a very good  in taste and can be served  with curd rice, molagootal rice or dal rice.  I used to take the pain to grind the same in the grinding stone  as ural and ulakka is not available in Mumbai.  I have a small grinding stone in Mumbai and  used to make this as the taste of it is awesome than ground in the mixer.

Recently, I saw the post in Jayashree's kitchen which is made in mixer.  Though it is an easy method, but I found the ancient method more tasty.  It takes a long time to grind or break it   in the stone.  First iIused to put the leaves and  crush it with the stone.    When the leaves are almost done, then the other ingredients are put in and again break it up till it is done.  .



Wednesday, 29 May 2013

JAMUN PICKLE (JAMBUL, BLACK BERRY)


Pickles are made with varieties of vegetables, fruits.  Some variety has to be consumed soon and some can be stored for years together.

Pickle is a part of any Indian dish whether it is a feast or with paratha, upma, rice varieties etc.  I love pickles and always try my hand with varieties of vegetables and fruits.  Jamun, Jambul, black berry, it is known as is available from May, June.  It is good for diabetic people.  the seeds are dried,powdered and consumed for controlling diabetic.

This fruit is known as Naaval Pazham in TamilNjaval Pazham in MalayalamNerale Hannu in KannadaJam in BengaliJamukoli in Oriya and Jambu in Gujarat and also jamun, black berry etc.

Jamun pickle and Jamun

Enjoy this pickle during the season as it is very easy to make and tasty too.


Saturday, 25 May 2013

KARVANDA (KLAAKAI) PICKLE, NATAL PLUM

 Karonda (karvanda): India's answer to cranberries. These pinkish-green  fruits with a few tiny seeds in  have a sourish taste. The flesh is firm  when the fruit is raw. It is also filled with a sticky white fluid.



Biting into a Karonda, you will experience a strange, dry astringent-like feeling in the mouth. Although it definitely tastes weird, it’s really fun to eat with a little sea salt sprinkled on. The raw berries are commonly used for pickling. When ripe,can eat with little salt sprinkled on it.  In front of the school at Powai,  i have seen ladies sitting with karvanda, tamarind, star fruit, etc.

Normally, it is found in the market the ladies sitting down on the footpath with a heaped small measuring cup or bowl (one watta - Rs.5 or Rs.10).  the cost is presently Rs.100/- per kg. Yesterday i happened to be in Mulund and found the same near the stair case at Mulund railway station.  The old lady was selling it with two measuring cups for Rs.5/- &Rs./10/-.  When I saw the same, could not resist myself as the season is of pickle and I love pickles even though I am not supposed to eat it.  But all seasonal pickles, i make little.
Once after coming from Dombivli, we were so hungry, we went to a hotel near Thane station.  Ordered food and were waiting.  by the time, the waiter brought the pickle, onion, water etc and kept on the table.  When I saw the pickle, could not resist myself i picked up one onion slice and put some pickle on it and started eating.  you could not believe, i finished the entire pickle by eating that way, my husband was staring at me.  It was the pickle made of Karvanda and tell you it was Awesome.  You will not believe, I asked the waiter to give me 1/2 kg of this pickle for which I said I will pay but he refused.   so when i see this stuff, i can't resist myself.  you also enjoy.
Karvanda, klakkai, natal plum


watch youtube: karvanda pickle

Thursday, 23 May 2013

MANGO GINGER THOKU (MANGO GINGER PICKLE, AMBE HALAD PICKLE),MANGA INJI THOKU



 Jai sri ram.





MANGO GINGER THOKU (MANGO GINGER PICKLE) AMBE HALAD PICKLE, MANGA INJI THOKU


Maanga inji thoku (ambe halad pickle)

HEALTH BENEFITS:


Mango ginger (Curcuma amada), Ambe halad  is a unique species having mango flavour in its rhizomes and is of high medicinal importance. Curcuma amada is traditionally used as carminative and stomachic.  According to Unani systems of medicine, it is a diuretic, emollient, expectorant, antipyretic and appetizer. The scientific investigation explores the antioxidant activity, cytotoxicity and platelet aggregation inhibitory potential of different mango ginger rhizome extracts.

Monday, 13 May 2013

INSTANT MANGO PICKLE (MANGA URUGAI, MANGA CURRY)

INSTANT MANGO PICKLE can be made very easily by following my recipe.  Pickle is a part of our Indian food.  Without pickle, the meal is incomplete for some people.  Even if varieties of items are there, without pickle, maza nahi aaya.  I love all the pickles and my favourite is Vadu Mangai, Mahani.

Pickles are made and normally preserved for quite sometime for offseason use.  Though it is very delicious to enjoy it along with dal rice, paratha, naan items with raw onions etc.  minimum usage of the same is advised due to health reasons.

I always enjoy the seasonal pickles and always make in small quantities.

This instant mango pickle is made with raw mango, chilli powder, oil, salt, mustard seeds, curry leaves and fenugreek powder.



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