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Showing posts with the label Pickles

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

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Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl

MATAR KE CHILKE KA ACHCHAR / PEA POD PICKLE

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INGREDIENTS: 1) 500gms Empty Pea Pods/Matar Chilka 2) 1 Tablespoon Cumin/Jeera Seeds 3) 1 Tablespoon Mustard/Rai Seeds 4) 1 Tablespoon Fennel/Saunf Seeds 5) 2 Teaspoon Fenugreek/Methi Seeds 6) 1 Tablespoon Vinegar 7) 1/4 Teaspoon Asafoetida/Hing 8) 1 1/2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Turmeric powder 10) Salt to Taste 11) 2 Tablespoon Mustard oil PREPARATION TIME: 1 Hour HOW TO PREPARE: * Take pea pods and de-seed them, Collect all empty pods in a bowl * Hold one end of the pod and gently peel away the membrane or skin covering it * After skinning take 2 bowls of pods for the pickle * Dry roast cumin, mustard methi and fennel seeds * Once aroma starts coming take off heat and grind it into powder form * Rub this dry roasted powder on the matar chilkas or pea pods * Add in salt, asafoetida, turmeric and red chilly powder and mix well * Pour in vinegar and mix well * Finally heat the mustard oil and pour it on the matar chilkas * Mustard oil locks in all the

CURD RICE

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Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself. Easy preparation and is loved by kids, bachelors, and ready to go meals! Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu. Its a savoury dish as compared to the sweet dahi chawal of north India! INGREDIENTS: 1) 2 Cups Cooked/Leftover Rice 2) 2 Cups Curd/Yogurt/Dahi 3) 1/2 Cup Grated carrots 4) 1/2 Cup Grated Broccoli 5) 1/4 Cup Grated Ginger 6) Few Curry Leaves 7) 2-3 Green Chillis 8) 2 Tablespoon Oil 9) A Pinch of Asafoetida 10) 1 Teaspoon Mustard Seeds 11) Salt to taste 12) Black Pepper/Red Chilly to taste 13) Pickle and coriander leaves for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a Pan heat oil, add Asafoetida and crackle mustard seeds * Add Curry leaves, Grated Ginger and green chillies, saute for a minute * Add Broccoli and carrots, saute at low heat till carrots get soft * Add ri

GARLIC AND TOMATO CHUTNEY

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INGREDIENTS: 1) 1 Kg Tomatoes 2) 250 gms Garlic peeled 3) 250 gms Ginger 4) 1 Teaspoon Mustard seeds 5) 1/4 Teaspoon Fenugreek seeds/Methi seeds 6) 1 Teaspoon Jeera/Cumin seeds 7) 1 Teaspoon Turmeric Powder 8) 2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Garam Masala 10) 2 Tablespoon Sugar 11) Salt to taste 12) 8 - 10 Whole Black Pepper seeds 13) 1 Tablespoon Sirka/vinegar 14) 3 Tablespoon Mustard Oil PREPARATION TIME: 30 - 45 minutes HOW TO PREPARE: * Make a paste of ginger and garlic and keep aside * Make a paste of tomatoes and keep aside * In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds * Add Ginger Garlic paste and saute till the mix turns brown * Add turmeric, garam masala, and red chilly powder and mix well * Add Tomato paste and cook till water evaporates and mix becomes thick * Add Sugar and salt to taste, keep mixing * Cook till oil seperates and finally add vinegar * Mix well and check the seasoning according to your taste * Serve with para

RED SAUCY DIP

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INGREDIENTS: 1) 1 Onion Chopped 2) 1 Tomato Chopped 3) 1 Capsicum Chopped 4) Salt to taste 5) Black Pepper to taste 6) 2 Teaspoon Honey 7) 1 Tablespoon Mayonnaise 8) 3 Tablespoons Pizza/Pasta Sauce FOR PIZZA/PASTA SAUCE: 1) 2 Tablespoons Olive Oil 2) 5-6 Cloves Garlic Chopped 3) 2 Green Chilli paste 4) 4-5 Tomatoes Chopped and Pureed 5) Salt to taste 6) Black Pepper to taste 7) Oregano to taste 8) Few Basil leaves chopped PREPARATION TIME: 10 Minutes HOW TO PREPARE: * LETS PREPARE PASTA/PIZZA SAUCE FIRST * In a pan heat oil, add garlic, and green chilli paste, cook for few minutes * Add Tomato's puree and cook for few minutes * Add salt, pepper, oregano and basil leaves * Cook for a minute and take off from heat * When cooled, put it in a jar and use whenever required * NOW LETS PREPARE THE RED SAUCY DIP * In a bowl, take 3 tablespoon of pasta/pizza sauce * Add Mayonnaise, Honey and mix well * Add salt and pepper to taste and mix * Add Chopped Onions, Cap

BENGALI TOMATO CHUTNEY

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INGREDIENTS: 1) 5 Tomatoes 2) 2 Tablespoon Oil 3) 1 Teaspoon nigella seeds 4) 1 Teaspoon Mustard seeds 5) 1/2 Teaspoon turmeric powder 6) Salt to taste 7) 2 Whole dried red chillies 8) 5 - 6 Dates/Khajur Chopped 9) 1" Grated Ginger (Optional) 10) 1/4 Cup Sugar/Jaggery PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a pan heat oil, add red chilli, mustard and nigella seeds to it * Let the seeds to crackle and add dates, cook for few minutes * Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears * Add grated ginger and jaggery after few minutes and cook , stirring occasionally * Cook till the chutney thickens and everything blends * You can blend it if you wish to have a smooth consistency * Bengali tomato chutney is ready and can be served

LEMON PICKLE

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INGREDIENTS: 1) 5kgs Lemon 2) 1/2 Kg Salt 3) 100 gms Ajwain/carom seeds 4) 100 gms Red Chilli powder 5) 100 gms Black pepper 6) 100 gms Rock Salt/Kala Namak PREPARATION TIME: HOW TO PREPARE: * Wash lemon and cut them into pieces. * Mix all the above dry ingredients or masala with lemons * Keep it in the sun for 5 days * If you want a sweet and sour pickle then add sugar after 5 days * Again keep it for 5 more days. * Add 1 litre lemon juice at this stage so that it gets cooked properly in sun * If you don't want seeds in pickle then De-seed it after you cut the lemons

AMLA MURRABBA

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INGREDIENTS: 1) 100 pcs or 1 Kg Amla 2) 1 1/2 Kg Sugar 3) 1" Dalchini / Cinnamon 4) 10 Green elaichi/ Cardamom 5) 1 Teaspoon Kali mirch powder/ Black pepper powder 6) 4 Teaspoon Saunf/Fennel PREPARATION TIME: 4 Days HOW TO PREPARE: * Wash amlas and prick holes in them with a fork or knife and keep aside * In a utencil boil water and add amlas to it * Boil amlas for 10 minutes, drain and keep aside * Again boil water and add amlas to cook for 10 more minutes * This is done to remove excess bitterness from amlas * Drain the water, keep amlas in strainer for a day till water is drained * In a utencil, add sugar and 1 liter of water and let it boil * Add Dalchini, elaichi, Kali mirch, and saunf to water * Finally add Amlas and cook for 20-30 minutes till amlas get soft * When cooled down, take out the amlas and keep it in a bowl or a jar * Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni) * Add this thick syrup to the amlas, and close the jar *

MICROWAVE CHILLY and TAMARIND PICKLE

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INGREDIENTS: 1) 200 gms Green Chillies 2) 2 Teaspoon Oil 3) 1/2 Teaspoon Saunf / Aniseed 4) 1/2 Teaspoon Methi Dana / Fenugreek Seeds 5) 1 Teaspoon Aamchoor/ Dry Mango Powder 6) 1/2 Teaspoon Dhania / Coriander Powder 7) 1 Teaspoon Red Chilli Powder 8) 1/2 Teaspoon Haldi / Turmeric Powder 9) 2 Teaspoon Imli / Tamarind Paste 10) Salt to taste PREPARATION TIME : 7 Minutes HOW TO PREPARE: * Wash and Wipe Green Chillies and slit them with knife * Add Oil to Microwave Safe bowl and microwave it for 30 Seconds at 100% Power * Crush Saunf and Methi dana and keep aside * Put all dry spices and microwave for 2 -3 minutes at 100% power. stir in between. * Add Slit Chillies and 1/2 Cup water and microwave for 3 - 4 minutes at 100% Power * Add Tamarind Paste and microwave for 1 - 2 minutes at 100% power. Stir in Between * Store in a jar when cool down but must be consumed within a week * Serve with any meal

BABYCORN PICKLE

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INGREDIENTS: 1) 2 Cups Babycorns 2) 4 Green Chillies 3) 1/2 Teaspoon Red Chilli Powder 4) 1/2 Teaspoon Garam Masala 5) 4 garlic psc chopped 6) 1/2 Teaspoon Turmeric Powder 7) 1 Teaspoon Lemon Juice 8) 1/2 Teaspoon Mustard Powder 9) 1/2 Cup Mustard Oil 10) Salt to taste PREPARATION TIME : 15 mins HOW TO PREPARE: * Wash babycorns and cut them into 1" pieces * Boil the babycorn pieces in water for 5 mins * Heat mustard oil in a wok * Add Garlic and green chillies and rest of the masalas * Add and mix Babycorn and Lemon juice * Remove from heat and when cool then fill it in a jar and store * Serve with Hot Parantha's in breakfast.