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Showing posts with label pickle. Show all posts
Showing posts with label pickle. Show all posts

Monday, September 10, 2012

Carrot Pickle




INGREDIENTS:
  • Sliced Carrot - 2 cup
  • Lemon Juice - 2 tbsp or Vinegar - 1 tsp
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 2 nos
  • Red Chilly -  2 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a pan.
  • Put mustard seed and red chilly into the oil and let it splutter.
  • Add ginger and garlic and saute well.
  • Add chilly powder to the hot oil and saute for a minute.
  • Add carrot and salt and saute well.
  • Sprinkle little water to it and mix well.
  • Cover the pan with a lid and cook for 5 minutes in medium fire.
  • Add fenugreek powder and asafoetida powder and mix well.
  • Remove from fire and add lemon juice or vinegar and mix well.



Sunday, July 8, 2012

Dates Pickle / Eenthappazham Achar


 Healthy and tasty Pickle.

INGREDIENTS:
  • Pitted dates(eenthappazham) - 20 nos
  • Lemon - 2 nos
  • Raisin(unakka munthiri) - 1 handful
  • Chopped Ginger - 1 tsp
  • Garlic(sliced)- 2 nos
  • Gingely Oil - ½ cup
  • Chilly Powder - 2 - 3 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Curry leaves - 1 stem
  • Salt to taste

PREPARATION METHOD:
  • Cut the lemon into small pieces.
  • Cut each dates into two pieces.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add curry leaves and fry it.
  • Add Ginger and Garlic and saute well.
  • Add raisins and saute for a minute.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and saute for a minute.
  • Add Lemon pieces and Salt and saute well for 5 minutes.
  • Cook till the Lemon skin becomes soft.
  • Finally add dates, mix well and cook for 2 -3 minutes.
  • Remove pan from fire and allow to cool.

Recommended Combination: Serve with Rice / Chappathi / Dosa /poori/ Biriyani.

Thursday, January 12, 2012

Veluthulli Achar / Garlic Pickle




Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

  • Garlic Pods - 15 nos
  • Nicely sliced Ginger - 1 tsp
  • Gingely Oil - 3 tbsp
  • Chilly Powder - 2 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Lemon Juice - 1 tbsp or  Vinegar - ½ tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add sliced Ginger and Garlic and saute for 5 minutes.
  • Add Salt and mix well.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add Vinegar or Lemon juice to it and mix well.
Recommended Combination: Serve with Rice / Chappathi / Dosa.



Tuesday, January 10, 2012

Apple Achar / Apple Pickle




Pickles can be prepared using both vegetables and fruits. Green crispy apple is one such fruit which can be used to prepare the pickle.

INGREDIENTS:
  • Chopped Apple - 1 nos
  • Gingely Oil - 2 tbsp
  • Chilly Powder - 2 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add this Oil and Salt to chopped Apple and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.





Sunday, May 2, 2010

Naranga Achar / Lemon Pickle



Lemon Pickle is a popular variety of pickle across India.
The sour taste gives this pickle its distinctness.
Lemon Pickle or Naranga Achar can be made very easily.

INGREDIENTS:
  • Lemon / Naranga / Lime - 5 nos
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 10 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Wash and cut each lemon into 4 pieces.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Ginger and Garlic and saute well.
  • Add Chilly powder to the hot Oil and saute for a minute.
  • Add Lemon pieces and saute well for 5 minutes.
  • Add Salt and 2 tbsp water to it and mix well.
  • Cook Lemon on medium heat till water dries up and oil oozes out from it.
  • Add Fenugreek powder and Asafoetida Powder and mix well.
  • Remove from fire and allow to cool.

Recommended Combination:Lemon pickle can be served with Rice and Curd / Biriyani / Curd Rice / Kanji

Wednesday, April 21, 2010

Nellikka Achar / Gooseberry Pickle


Gooseberry or Nellikka Pickle is yet another popular variety of pickle across India. This pickle can be made very easily as described below.

INGREDIENTS:
  • Nellikka/ Gooseberry - 20 nos
  • Chopped Ginger - 1 tbsp
  • Garlic(sliced)- 10 nos
  • Chilli powder - 4 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil - ½ Cup
  • Salt to taste

PREPARATION METHOD:
  • Cook Nellikka / Gooseberry in steam(using steamer).
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Ginger and Garlic and saute well.
  • Add cooked Nellikka and saute well for 5 minutes.
  • Add Chilly powder and Salt to it and mix well.
  • Sprinkle water and cook in low flame.
  • Saute Nellikka till oil oozes out from it.
  • Add Fenugreek powder and Asafoetida Powder and mix well.
  • Remove from fire and allow to cool.
Recommended Combination: Gooseberry pickle / nellikka achar can be served with Rice and Curd / Curd Rice / Kanji

Monday, March 22, 2010

Thakkali Achar / Tomato Pickle


Tomato Pickle is a dry side dish served with Rice or other breakfast items like Dosa or Idly.
It is prepared using Tomato puree sauted along with other spices till the water dries off.

INGREDIENTS:
  • Tomato - 10 nos
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp
  • Chilli Powder- ½ tsp
  • Turmeric Powder - tsp
  • Fenu greek powder - ¼ tsp
  • Asafoetida - ¼ tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - few
  • Sesame oil - ¼ cup
  • sugar - 1 tsp
PREPARATION METHOD:
  • Salt to taste
  • Put Tomato in boiled and peel the skin.
  • Grind tomato into pulp.
  • Heat oil in a Pan.
  • Add mustard seeds, when it starts to splutter add Ginger paste, Garlic paste, curry leaves and fry it.
  • Add asafoetida stir for a minute.
  • Add Tomato pulp, Turmeric powder, Chilli powder and Salt and cook it.
  • When the water dries up add fenugreek powder and sugar and stir well.
  • Stir well till the Oil oozes out and remove from fire..
Recommended Combination: Serve with Chappathi, Dosa, Idli, Rice.

Kadumanga / Mango Pickle


Kadumanga, is another name for a special preparation of Mango pickle. It is prepared using cut raw mangoes with chilly powder and oil.

INGREDIENTS:
  • Unripe mango (large) - 3 nos
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Salt to taste
  • Chilli powder - 6 tsp
  • Gingely oil - ½ Cup

PREPARATION METHOD:
  • Remove skin and seed of Mango and cut it into small pieces.
  • Mix the mango pieces with the salt and set aside for about 30 minutes.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add this Oil to Mango and mix well.
Recommended Combination: Serve hot with Rice and Curd.

Inji Curry / Ginger Curry


Pulinji is a traditional dish that comes in the same category as Pickle which is served during Sadya or with Rice.
Pulinji is prepared using Fried Ginger powder cooked with Tamarind juice.

INGREDIENTS:
  • Ginger (peeled and cut into small pieces) - 1 cup
  • Roundly cut green Chilly - 1 tsp
  • Chilly powder - 1 tsp
  • Corriander powder - ½ tsp
  • Turmeric Powder - ¼ tsp
  • Fenugreek powder -¼ tsp
  • Tamarind - 1 lemon size
  • Mustard seeds - ½ tsp
  • Coconut Oil - ¼ cup
  • Curry leaves- few
  • Salt - to taste
  • Jaggery syrup(optional) -3 tbsp

PREPARATION METHOD:
  • Soak Tamarind in water for some time and extract the juice by squeezing it.
  • Heat oil in a pan and add the chopped ginger pieces till it turns brown and crisp.
  • Remove it from the Oil, let it cool.
  • Grind the ginger into a fine powder.
  • Heat 1 tsp oil in a pan, splutter mustard and curry leaves.
  • Add green chilli and fry it.
  • Add Chilli powder, Corriander powder and ginger powder and saute.
  • Add Tamarind juice ,Turmeric powder and salt and let it boil.
  • (optional - for sweetness add Jaggery syrup and boil for few minutes.)
  • Sprinkle fenugreek powder, mix well and remove from fire.
Recommended Combination: Serve with Rice

Adamanga Achar / Dried Mango Pickle


Adamanga is prepared using dried raw mango slices (also known as 'Erumanga') in oil.

INGREDIENTS:
  • Dried Raw Mango Slices - 1 cup
  • Mustard seeds - 1 tsp
  • Chilli powder - 1 tsp
  • Fenugreek powder - a pinch
  • Asafoetida Powder - a pinch
  • Gingely oil - ½ Cup

PREPARATION METHOD:
  • Soak the Dried Mango slices in water for 1 hour.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add this Oil to Mango and mix well.

Recommended Combination: Serve hot with Rice and Curd.