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Instant Pickles

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Recipes for pickles
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INSTANT PICKLES

Aloo Matar PickleSmall potatoes boiled and peeled and dried - 2 poundsPeas shelled & boiled & dried - 2 cupsGinger ground to paste - 3 inchesLemon juice - 1 1/2 cupsRai powder (mustard powder)- 1/4 cupSalt - to tasteRed chilli - 3Haldi (Turmeric)- 3 tsp.Asofoetida - 1 tsp.Kasuri methi (dried fenugreek leaves) - 2-3 tsp .Mustard oil - 1 cup

Boil or microwave the potatoes and peas separately. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste and fry till light brown. Add the lemon juice with the spices to the ginger paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two. This pickle should be consumed within a week.

Amla (Gooseberry) PickleAmla (gooseberry) - 1/2 KgSalt - to tasteJeera (cumin seeds) - 2 TspSaunf (fennel seeds) - 2 TspMethi daana (fenugreek seeds) - 1-2 TspRed chilli powder - 1-2 TspHaldi (turmeric) - 1-2 TspMustard oil - 1/2 cup

Boil the amlas in water for 5 minutes. Remove from water. Add liberal salt. Set aside for 5-6 hours for the water to drain out. De-seed the amlas and cut into half or leave them whole. Heat oil fairly hot, then turn off heat. Add to pan the jeera, saunf, methi daana, red chilli powder, haldi and a little more salt. Add the dried amlas. Cook for 1-2 minutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.

Andrha Gongura Pickle5 Bunches of Gongura (a sour leaf)15 red chillis5 tablespoons ghee1 lemon size of tamarindSalt for taste1/4 tsp. asofoetida1 tsp of mustard seeds

Wash Gongura (mustard greens are a nice substitute) leaves and drain them on a dry cloth till dried. Take a pan and roast the tamarind till moisture evaporates, then set aside. In a little ghee, fry the red chillis, then remove from the pan and set aside. Put 2 tsp ghee in a pan, add Gongura leaves and cook them till soft, Set aside and let it cool. Grind red chillis and set the powder aside. When Gongura leaves are cooled, grind them in a food processor, adding the tamarind and grinding to a fine paste. Remove to a bowl, add salt and red chilli powder, along with spluttered mustard seeds and asofoetida. Keep it in a airtight container.

Apple Pickle1 green Apple1 tsp Red Chilli Powder1/4 tsp fenugreek powder (to be fried and then powered)1/4 tsp Turmeric PowderSalt to taste (approx. about 1/2 tsp)3/4 tsp MustardA pinch of AsofoetidaGhee for seasoning

Peel off the apple skin and cut into small pieces. Add ghee in a pan and season with mustard and Asofoetida. Put the apple pieces and fry for 2-3 minutes. Then reduce the heat. Add turmeric powder, fenugreek powder, chilli powder, salt and mix well and fry for a minute. Then put off the heat when done. Serve cold and use the pickle within 3 days.

Brinjal Tomato PickleBrinjals (chinese eggplants)1 large tomato2 tbls ghee1/4 tsp tamarind paste3 green chilles3 red chillies1 tsp mustard seeds1/2 tsp methi seeds1 tsp cumin seeds1-1/2 tsp. asafatoeda Salt

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into small pieces. Heat 1-1/2 tablespoons of oil in a sauce pan and fry the brinjal till half done. Add tomato and fry till the brinjal is very soft. Let this cool down. In a separate pan, add 1/2 tablespoons ghee. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. Mash the fried brinjal mixture well and mix it with the ground paste.

Cranberry Pickle1 lb of cranberries2 tsp of chili powder1/4 tsp of asofotidaGhee for fryingsalt to taste1/4 tsp mustard1/4 tsp of fenugreek seeds, coarsely ground

Heat the ghee in a pan. Add the mustard seeds and let them splutter. Add the fenugreek seeds and lower the heat. Add the chili powder and the asafotida. Add the cranberries and stir for 2 minutes. When it cools down, store it in a dry container until ready to offer.

Golveda ra Dhaniya ko Achaar (Tomato and Cilantro)1.5 lb tomatoes1 cup fresh cilantro, chopped2 green chillis lemon juice1 teaspoon ginger (minced or paste)1 tablespoon ghee teaspoon black pepper teaspoon fenugreek seeds teaspoon parsley1 teaspoon of asafetidaSalt to taste

Wash and bake tomatoes in the oven at 450 F (232 C) for 30 minutes, or until skins turn dark. Blend baked tomatoes with cilantro, lemon juice, salt, ginger, pepper, and chilli. Heat oil in medium heat. Fry the asafetida, fenugreek, and parsley for a few seconds, then carefully pour it over tomato and offer.

Green Tomato Pickle1 lb Green tomatoes3 tsp Mustard seeds2 tsp Red chili powder3 tsp Ghee3 tsp Saltv 1 tsp Turmeric powder

Wipe and clean tomatoes and cut them into medium size pieces. Add turmeric powder and salt. Powder mustard seeds and add this powder to tomatoes along with red chili powder. Mix well. Add oil and leave it for 1 day. Tomato Pickle is ready.

Instant Lemon Picklelemon - 12 medium sizedsalt - 1 heaping teaspoonChilli powder - 2 Tbloil - 1 Tbl.Tumeric powder - 1/2 tsp.mustard seeds - 1/2 tsp.

Heat water in a big vessel. When it becomes very hot (do not boil) switch off the heat. Add whole lemons to water and keep lid on tightly for 10 minutes. Strain the water completely and chop lemon into small pieces. Add 1 cup fresh water and cook for few minutes. Add salt and turmeric powder. Remove from fire and allow to cool. Heat oil separately, add mustard seeds. When it splutters remove from fire. Add to the lemon along with chilli powder. This pickle can be served immediately, and stays good for 2 to 3 weeks only.

Instant Mango Pickle2 Raw Mangoes1/4 Cup Juggery1 tsp Fenugreek seeds1 tblspoon Chilli powder1/2 teaspoon Mustard seeds1/2 tsp Turmeric powder1/2 tea spoon Asofoetida3 tbsp GheeSalt to taste

Chop Mango into small pieces. Heat oil in a pan. Add mustard seeds, fenugreek seeds and asofoetida. Heat till mustard seeds crackle. Add cut mango pieces to the pan. Allow to cook, till the mango pieces become soft, then add juggary and salt. Allow it to cook on low flame for 5 minutes, then stir and add chilli powder and turmeric powder. Remove from the heat and let it cool. Store the pickle in a jar.

Instant Pickle with Chana DalChana Dal 1CupRed Chilli 4Tamarind, PinchMustard 1 tsp.Cumin 1 tsp.Salt to taste

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Cumin and fry on low heat. Stir occasionally until Chana turns light brown. Then add the above mixture to food processor, along with a pinch of Tamarind and salt to taste (half spoon) and grind it by adding little water.

Mango & Ginger JuliennesMango cut into juliennes (long thin pieces) - 2 poundsGinger cut into juliennes - 1/2 poundSalt - 1/4 cupSugar - 1/2 poundBhuna Jeera (roasted cumin seeds) powdered - 2 tspRed chilli powder - 3 TblspKala Namak (black salt) - 1 tsp

Peel and cut mangoes and ginger into juliennes (long thin pieces). Apply salt to both for 3-4 hours. Drain out the water. Add sugar. Cook for 5-10 minutes on low flame, till it turns soft. Add jeera, red chilli powder and kala namak. Transfer to a sterilized jar and can be consumed instantly.

Nepali Alu Acchar (Pickled Potatoes)6 large potatoes1/4 cup sesame seeds (til)2-3 green chillies (to taste)1/4 tablespoon turmeric3-4 tablespoon lemon juice1-2 tablespoon mustard oil1 tablespoon chili powdercoriander (cilantro) leaves to tastesalt to taste

Boil and peel potatoes. Chop them into 1 inch cubes. Heat the sesame seeds in a dry pan till crisp. Remove from heat and let cool. Grind into a fine powder. Mix the sesame powder, chili, salt, turmeric, lemon juice and mustard oil into the potatoes. Blend well, then add green chilies and garnish with coriander leaves and offer.

Simple Mango Pickle1 mango (big)2 tsp ghee1 tsp mustard seeds1 tsp fenugreek seedsA pinch of asafoetida1 tsp red chili powderSalt to taste

Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of ghee, add mustard seeds. When it splutters, add a few fenugreek seeds and a pinch of asafoetida. Add chopped mango pieces and cover and cook for approximately 5 minutes, until mango becomes soft. Keep stirring occasionally. After 5 minutes turn off the heat and let it cool. Add a little jaggary or a pinch of sugar if you like, then offer.

South Indian Dosavakayaraw cucumber - 1Mustard seeds - 4 teaspoonsred chiily powder - 1/2 teaspoonsalt to tasteghee - 6 teaspoons

Grind the mustard seeds with a little salt and water until you get a nice paste. Cut the cucumber to small pieces. Add ghee as needed for desired consistency, along with red chilly powder and prepared mustard paste. Let sit for 1/2 hour then offer.

South Indian Relish3 tablespoons grated radish1 large Green pepper, finely minced1/2 teaspoon fresh Ginger, finely mincedJuice of one Lemon1/2 cup Coconut flakesSalt to taste

Toss all ingredients and mix well. Offer immediately.

Tamil Mango PickleRaw (Unripe) Mango - 1Salt - 1/ 2 tspGreen Chilies - 3Asofoetida - a pinch

Cut the mango into tiny pieces. Make a paste out of the salt, chilly and asafetida and add to the mango pieces. Mix well. Adjust salt and chilly quantities according to taste. This type of pickle should be prepared just about 10 minutes before serving

Tamil Mango Ginger PickleRaw (Unripe) mango - 1 smallFresh Ginger root - 50 gmsSalt - 1 tspLemon Juice - 1/2 tsp (freshly squeezed)

Cut the mango into tiny pieces. Peel the ginger and cut it into tiny pieces. Add the salt and the lemon juice and mix well. This is best us

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