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, Avla it is known as,  is full of calcium.  It is used for  making ayurvedic medicines too.  We can make pickle, Thoku, ChutneyGooseberry rice, Hot and sweet gooseberry, candies etc. out of this.  Here I am presenting a pickle which is made with whole gooseberry.  I have made Goosberry rasam also.






Let us look at the recipe now:


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.