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

December 12, 2018

LONG CHINESE CABBAGE PICKLE

Ingredients:
Long Chinese cabbage  - 450 gms
Boiling water
Salt - 2 tsp
Red chillies - 2
Sugar - 5 tbsp
Salt - 1/2 tsp
Water - 120 ml
Vinegar - 2 tbsp
Sesame oil - 1- 1 1/2 tsp

Method:

  • Discard the leafy portion of long Chinese cabbage and use only white stalks.
  • Shred into thin 5 cm long pieces.
  • Scald in boiling water mixed with 2 tsp salt for 5 minutes. Drain dry.
  • Seed chillies and cut into long thin strips.
  • In a small enamel saucepan, mix sugar, 1/2 tsp salt, water and vinegar and sesame oil.
  • Boil for one minute, stirring till sugar dissolves.
  • Pickle vegetables in this solution for one day before serving.


October 23, 2018

RED CHILLI CHUTNEY

Ingredients:
Whole red chillies - 12- 15
Chilli powder - 1/2 tsp 
Onion- 1 (chopped)
Tamarind pulp- 1 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Cinnamon stick - 1
Garlic flakes - 4
Salt to taste

Method:

  • Grind all the ingredients together to make chutney.
  • When done, transfer to dry jar and refrigerate it.

October 05, 2018

CARROT PICKLE

Ingredients:
Carrots - 1 kg
Mustard seeds -25 gms
Fenugreek seeds - 1 tbsp
Cumin seeds - 1 tbsp
Turmeric - 1 tbsp
Chilli powder - 2 tbsp
Sugar - 2 tbsp
Cloves - 5
Cinnamon stick - 2 " piece
Oil - 100 gms
Salt

Method:
  • Wash, pat dry, peel and cut into thin long pieces.
  • Powder together all the spices.
  • Apply salt on carrot pieces and set aside for few hours. then squeeze out the excess water.
  • Heat the oil till smoke rises, add spice powder and stir for few seconds.
  • Remove and let it cool. Add carrot pieces and sugar. Stir well.
  • Store in airtight container and use it after 4 days.

September 16, 2018

KADUKASH

Ingredients:
Green mangoes -1 kg
Salt -100 gms
Chilli powder - 4 tbsp
Cloves - 4
Aniseeds - 5 tbsp
Turmeric - 1 tbsp
Pepper corns - 2 tbsp
Mustard oil - 1 cup
Bay leaves - 2-3
Onion seeds - 1/2 tbsp
Jaggery -  2 tbsp (grated)
Vinegar - 3/4 cup

Method:

  • Wash, wipe, peel and grate the mangoes. Add salt and keep aside for 2-3 hours.
  • Grind coarsely the cloves, aniseeds, pepper corns and mix well with other ingredients except oil and 1/4 th cup vinegar.
  • Transfer to a dry glass jar and pour of mustard oil and remaining vinegar on top.
  • Mix well and keep the jar under sunlight for 25 days.
  • With a clean spoon. mix the pickle every day so that the masalas get well blended into pickle.

September 12, 2018

GURAMBA

Ingredients:
Raw mangoes - 1 kg
Jaggery - 1/2 kg (finely grated)
Oil - 125 ml
Turmeric-  2 tbsp
Asafoetida - 1/2 tsp
Cumin powder - 2 tbsp
Chilli powder - 2 tbsp
Cloves - 4
Cinnamon stick - 1"
Bay leaf- 1
Salt to taste

Method:


  • Wash and wipe the mangoes with dry cloth. Cut them into small pieces.
  • Sprinkle salt and turmeric on pieces and keep aside for 6 hours, then squeeze out the water.
  • Coarsely pound all whole spices.
  • Mix jaggery into oil and keep on stirring till it dissolves into the oil.
  • Mix in the rest of the ingredients and transfer to clean jar.
  • Set aside for 8 days before using it.

September 06, 2018

BAMBOO SHOOTS PICKLE

Ingredients:
Bamboo shoots - 500 gms
Raw mango - 100 gms or
Limes - 3 no.s
Red chillies - 50 gms
Mustard seeds - 2 tsp
Asafoetida - 1 tsp
Salt - 50 gms
water - 50 ml

Method:

  • Peel bamboo shoots and take only the tender white part. Cut into cubes.
  • Apply salt and keep it overnight. Drain.Cook salt in water to form a solution. Cool.
  • Cut mangoes or limes into cubes.
  • Grind red chillies using the brine solution till it becomes a fine paste. Add mustard seeds and grind coarsely.
  • Mix these ground spices with bamboo shoots and mango or lime cubes.
  • Store in airtight container.
  • Use on the following day.

August 12, 2018

CHINESE PICKLED CUCUMBER

Ingredients:
Cucumber - 1
Vinegar - 2 tbsp
Brown sugar - 1 tbsp
Ground ginger - 1 tsp
Sesame oil - 1 tsp (optional)

Method:

  • Peel the cucumber and cut into thin slices.
  • Put the vinegar, sugar and ginger in a small pan, bring to the boil, pour over the cucumber slices and leave until cold.
  • Stir in sesame oil, if using, at the last minute.

August 03, 2018

CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:
  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

March 27, 2018

MA NL JANG AH JJI (PICKLED GARLIC IN SOY SAUCE)

Ingredients:
Garlic - 3/4 lb
Soy sauce - 1/2 cup
Sugar - 1/4 cup
Rice vinegar - 1/4 cup
Salt - 2 tbsp

Method:
  • Peel and wash garlic cloves. Drain, dry completely.
  • In a jar, add soy sauce, sugar, salt, vinegar and garlic.
  • Place in refrigerator for 3 weeks.

March 04, 2018

HUNGARIAN CHICKEN PICKLE

Ingredients:
Chicken - 1 kg
Salt - 125 gms
Red chillies - 125 gms
Ginger - 55 gms
Garlic - 30 gms
Fenugreek seeds - 1 tbsp
Mustard seeds - 2 tbsp
Turmeric - 2 tbsp
Vinegar - 120 ml
Mustard oil - 500 gms

Method:

  • Cut the chicken into small pieces and pat dry the pieces. Fry the pieces in hot oil until reddish.
  • Grind remaining ingredients with vinegar to make paste.
  • Heat 2 tbsp of oil; add ground paste and fry till oil floats. Stir in chicken pieces and stir fry for 2-3 minutes. Cool.
  • Heat remaining mustard oil and cool it then add to the chicken pieces.
  • Store in dry jar.

March 03, 2018

PICKLED CARROTS

Ingredients:
Carrots - 6 (medium, scrapped and cut into 3" lengthwise)
Sugar - 3/4 cup
Vinegar - 3/4 cup
Mustard seeds - 1 tbsp
Cinnamon stick - 2 1/2 "
Cloves - 3

Method:

  • Cook carrots in small amount of boiling water with salt for 5 minutes.
  • Drain; cut in thin sticks.
  • Combine sugar, vinegar and mustard seeds with 3/4 cup of water.
  • Tie cinnamon and cloves in cloth bag and add to the vinegar mixture.
  • Simmer for 10 minutes and pour over carrots.
  • Cool and refrigerate 8 hours or overnight.

January 25, 2018

BEETROOT PICKLE

Ingredients:
Beetroots - 1 kg (same size)
Spiced vinegar - 2 cups
Salt to taste

Method:

  • Wash the beetroots thoroughly without damaging the skins and boil in salt water for an hour or more, depending on their size.
  • Rinse in cold water and remove the outer skin.
  • Cut into thick slices and pack in wide mouthed pickle jars.
  • Pour the spiced vinegar on top.
  • Close and store in a cool, dark place.

December 30, 2017

SWEET TOMATO CHUTNEY

Ingredients:
Tomatoes - 250 gms
Sugar - 100 gms
Salt to taste
Red chillies -6 (broken)
Turmeric - 1/2 tsp
Ginger - 1" piece (chopped)
Oil - 1 tbsp

Method:

  • Wash and chop the tomatoes into pieces.
  • Heat oil in pan; add the chillies, turmeric and ginger. 
  • Fry on medium flame for one minute.
  • Then add tomatoes, salt, turmeric and cook for few minutes.
  • Add sugar and cook till the mixture thicken.
  • Cool and store in dry glass jar.
  • This can be stored for up to a month in the refrigerator.

December 18, 2017

DOSA AVAKAYA (CUCUMBER PICKLE)

Ingredients:
Cucumber pieces - 1 kg (deseeded)
Mustard powder - 100 gms
Chilli powder - 100 gms
Salt - 100 gms
Fenugreek powder - 2 tsp
Garlic paste - 1 tbsp
Turmeric - 1 tsp
Oil - 100 gms or as required

Method:

  • Wash and dry the cucumbers. Cut into half and remove the seeds. Cut the cucumber into medium size pieces.
  • Mix all the powders and garlic paste in a dry bowl. Marinate cucumber pieces in this spice mix.
  • Then slowly add oil and mix well.Oil must coat all the pieces.
  • Check the taste and transfer to jar. Pour more oil on top and close the lid.
  • We can use it from  next day on wards. 

దోస ఆవకాయ 

కావలిసిన వస్తువులు:
దోసకాయ ముక్కలు - 1 కిలో 
ఆవ పిండి - 100 గ్రా 
కారం - 100 గ్రా 
ఉప్పు - 100 గ్రా 
పసుపు - 1 tsp 
మెంతి పిండి - 2 tsp 
వెల్లులి ముద్ద - 1 tbsp 
నూనె - 100 గ్రా 

తయారీ:
  • దోసకాయలు కడిగి తడి లేకుండా తుడిచి గింజలు తీసివేసి ముక్కలు కోసుకోవాలి. 
  • పొడులు, వెల్లులి  అన్ని ఒక గిన్నిలో కలిపి అందులో ముక్కలు కూడా వేసి బాగా కలుపుకోవాలి. 
  • అందులో నూనె కొద్ది కొద్దిగా పోస్తూ ముక్కలకు పట్టేటట్లు కలుపుకోవాలి. 
  • రుచి చూసుకొని జాడీలో పెట్టుకొని పైన కొద్దిగా నూనె పోసి మూత పెట్టుకోవాలి. 
  • మరుసటి రోజు నుంచి అన్నంతో తినవచ్చు

November 29, 2017

PICKLED BLACK CARROTS

Ingredients:
Black carrot - 250 gms
Vinegar - 1 cup
Sugar - 1 cup
Black salt - 1/2 tsp
Ajwain seeds - 1/2 tsp
Aniseed - 1/2 tsp
Salt to taste

Method:

  • Scrap the carrots and cut into 2" long matchsticks.
  • Heat a pan of water and add salt to it. Add the carrot pieces to the hot water. Switch off the flame.
  • Allow the carrots to remain in the hot water for 10 minutes. Drain and keep aside.
  • Put the drained carrot in glass jar.
  • Heat the vinegar and sugar, and stir till the sugar melts.
  • Mix in the spices and switch off the flame. Allow to cool.
  • Pour this over the carrot sticks and close the lid.
  • Soak the pickle for 2 days before use.


September 05, 2017

BABY SQUASH WITH SWEET VINEGAR



Ingredients:
Baby squash -250 gms
Dashi -1/2 cup
Rice vinegar – 4 tbsp
Sugar – 2 tbsp
Salt – ½ tsp

Method:

  • Top and tail the squash, wash and pat dry.
  •  Mix the dashi, rice vinegar, sugar and salt together.
  •  Place the squash in a glass bowl and pour the dressing over. 
  • Place a weight plate on top of the vegetable and marinate in a cool place for at least 2 hours.
  •  Drain the squash and slice into bite sized pieces. 
  • Serve as a side dish to a main meal.



 

August 20, 2017

GOOSEBERRY AND DATES CHUTNEY

Ingredients:
Gooseberries - 500 gms
Seedless dates -100 gms
Raisins - 50 gms
Red chillies- 5
Red chilli powder  -1 tsp
Cumin seeds - 1 tsp
Bay leaves -2
Cinnamon powder - 1 tsp
Jaggery - 70 gms
Oil- 1 tbsp
Pinch of salt

Method:

  • Cut the gooseberries into halves. Heat the oil in a kadai and add the red chillies, bay leaves and cumin seeds and allow to splutter.
  • Lower the heat and add the gooseberries and the dates and cook for 2-3 minutes.
  • Add 2 cups  of water and the rest of the ingredients and cook the chutney over a low flame till the gooseberries are cooked and soft and the chutney is thickened.


August 10, 2017

PICKLED VEGETABLE

Ingredients:
Small cabbage - 1
Small cucumber -1 (peeled and cut lengthwise, scoop out the seeds)
Carrots - 2
Celery sticks 3 (cut into sticks)
White radish - 1
Large chilli (yellow or red) - 1
Ginger - 100 gms (shredded)
Green chillies - 5 (slit)
Wine vinegar - 5 tbsp
Salt - 3 tbsp
Sugar - 3 tbsp
Distilled water - 3 cups
Rice or plain cooking wine - 2 1/2 tbsp

Method:

  • Separate the cabbage leaves and cut them into quarters.
  • Prepare carrot, celery and radish, cut all vegetables into match- stick strips.
  • Place all the vegetables in a jar.
  • Add salt, sugar, wine vinegar, distilled water and rice or wine.
  • The liquid should cover all the vegetables. Seal the jar tightly. Keep aside for 2 days.
  • After 2 days, these vegetables will be ready to eat.

April 08, 2017

MANGO PICKLE IN MUSTARD

Ingredients:
Raw mango - 1 kg
Coriander powder - 50 gms
Red chilli powder - 50 gms
Turmeric - 25 gms
Mustard powder - 15 gms
Fennel powder - 25 gms
Fenugreek powder - 25 gms
Salt - 125 gms
Mustard oil- 400 gms

Method:

  • Wash the raw mangoes well and wipe them dry. Cut into medium size pieces.
  • Warm the oil and mix half of it with all the spices.
  • Mix well the mango pieces with oil mixed spices and transfer to dry clean jar.
  • Close the lid and mix daily with dry spoon for 4-5 days.
  • Check the seasoning and add remaining oil.
  • Close the lid and store.

February 16, 2017

GINGER PICKLE (ANDHRA ALLAM PACHADI)

Ingredients:
Ginger - 100 gms
Tamarind - 100 gms
Jaggery - 200 gms or as per taste
Red chilli powder - 50 gms
Salt - 75 gms or as per taste
fenugreek powder - 1 tbsp
Garlic  - 50 gms
Turmeric - 1 tsp
Curry leaves - handfull


For Talimpu:
Oil -250 gms
Red chillies - 4 (broken)
garlic pod -1 (crushed)
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Channa dal - 1 tbsp
Curry leaves - few

Method:

  • Wash and pat dry the ginger and cut into small pieces.  Heat one tsp of oil and fry the ginger pieces for 1-2 minutes. Remove the pieces and fry curry leaves in the same pan.
  • Soak tamarind in hot water for 20 minutes.
  • Now grind all the ingredients together to make smooth paste.
  • Once it is done check the seasoning.
  • Heat the oil for talimpu; add all ingredients and fry until mustard splutters.
  • Switch off the flame and let it cool.
  • Once the oil is in room temperature add pickle to it and mix well.
  • Transfer to  dry glass jar.
  • Its shell life up to 6 months.
  • Serve with hot rice or with Idli or dosa.


అల్లం పచ్చడి 

కావలిసిన వస్తువులు:
అల్లం - 100 గ్రా 
చింతపండు -100 గ్రా 
బెల్లం - 250 గ్రా సరిపడా 
ఉప్పు - 75 గ్రా సరిపడా 
పచ్చికారం -  50 గ్రా 
మెంతి పిండి - 1 tbsp 
పసుపు - 1 tsp 
వెల్లులి - 50 గ్రా 
కరివేపాకు - గుప్పెడు 

తాలింపు:
నూనె - 250 గ్రా 
ఎండుమిర్చి - 4
ఆవాలు - 1 tsp 
మెంతులు - 1/2 tsp 
సెనగ పప్పు - 1 tbsp 
కరివేపాకు 

తయారీ:
  • అల్లం కడిగి చిన్న ముక్కలు కోసి ఒక చెంచా నూనెలో కొద్దిగా వేయించి తీసి పక్కన పెట్టి అదే పాన్ లో కరివేపు కూడా వేయుంచుకోవాలి. 
  • చింతపండు వేడి నీటిలో 20 ని లు నానపెట్టుకోవాలి. 
  • తరువాత అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. 
  • నూనె వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత దించి చల్లారనివ్వాలి. 
  • నూనె చల్లారిన తరువాత పచ్చడి వేసి బాగా కలుపుకోవాలి. 
  • ఈ పచ్చడి పొడి సీసాలోకి తీసి పెట్టుకోవాలి. 
  • ఇది 6 నెలలు నిల్వ ఉంటుంది
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0