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Bitter gourd Pickle:
Required:
½ kg of bitter gourds, 200 grams of green chilies, fairly
big piece ginger, 100 grams of garlic, 2 tablespoons of
fenugreek, 1 tablespoon of mustard seeds, a few curry leaves,
1 cup vinegar, powdered salt to taste and ¾ cup of gingelly
oil.
Method:
Wash and dry gourds and green chilies. Cut the gourds and
remove the seeds and cut into thin long (5 cm.) pieces.
Slit the green chilies. Cut the ginger into thin pieces.
Peel the skin of the garlic. Heat oil in a frying pan and
put the mustard and fenugreek. When it crack less add the
green chilies and saute. After little while add the garlic
and curry leaves. Then add the vinegar and salt. When the
vinegar gets heated well add the bitter gourd pieces and
let it be half cooked. Cover the pan for a while during
cooking. Do not overcook the gourd. When cooled bottle the
pickle. Use the pickle within one week. This pickle is tasty
when it is new.
Cucumber
Capsicum Pickle:
Required:
500 grams of tender cucumber 250 grams of capsicum; 430-ml.
vinegar, 4 tablespoons of Sugar, ½ teaspoon of mustard seeds,
15 peppercorns (2 to 3 two cm.), Sticks cinnamon, ¼ teaspoon
paprika or fine red chili powder and 1 ½ teaspoon of salt.
Method:
Wash and pat dry cucumber, cut into ½ cm. Rings (unpeeled).
Cut capsicum into strips, pith and seeds removed. Boil vinegar
with mustard seeds. Add cucumber. Simmer for two minutes
or until just tender, yet crunchy. Remove from heat and
lift out vegetables. Place them in a jar. To the vinegar,
add the remaining ingredients and boil for four minutes.
Pour flavored vinegar over the vegetables. Screw lid tightly.
Keep this for some days. Goes well with cold meats.
Sweet
Vegetable Pickle:
Required:
5 kgs of mixed vegetables, 1 kg of Sarsoon oil, 1 kg of
gur, ¼ kg of Sarsoon seeds, ¼ kg of onion, 50 grams of garlic,
250 grams of ginger; 1 bottle vinegar, 250 grams of tamarind,
250 grams of salt, 125 grams of gharam masala and 50 grams
of red chilly.
Method:
Heat oil, and fry ground onion and garlic and ginger till
deep brown. Make one string syrup of gur and add to ginger
masala. Add gharam masala, salt, and sarsoon, when cool.
Add vegetables. Vegetables must be put in boiled water and
dried overnight.
Mixed
Vegetable Pickle:
Required:
200 grams of carrots, tender beans, cabbage, shelled peas,
8 green chilies slit; 8 flakes of garlic sliced, ½ teaspoon
of turmeric powder, 1 tablespoon oil, ½ cup vinegar, mustard
and curry leaves for seasoning.
Method:
Clean, cut vegetables into small bits. Scald them in salt
water. Remove after 5 minutes. Drain and wipe dry. Dry in
shade. Heat oil. Toss mustard and curry leaves. When mustard
crackles and subsides, toss the vegetables, chilies and
garlic. Add turmeric, salt to taste. Mix thoroughly. Pour
vinegar, mix again. Remove. Let it cool before storing in
earthen jar.
Sweet
and Sour Lime Pickle:
Required:
25 limes, 1 cup salt, 4 cups of sugar, 50 grams of ginger,
50 grams of green chilies.
Method:
Wash the limes and cut into eight pieces. Wash and cut green
chilies. Scrape and slice the ginger finely. Mix these together
and put into a jar along with salt and sugar. Place the
jar every day in the sun for about 15 - 20 days or until
the sugar dissolves. Store in a cool place.
Mixed
Vegetable Pickle:
Required:
½ kg green tomatoes, ¼ kg pickling onions (small size),
brine made from 2 liters water and ¼ kg of salt, 2 teaspoons
of Peppercorns, 1 stick cinnamon, ¼ kg of capsicum or small
green chilies, a bottle of vinegar, large piece of ginger,
1 teaspoon of cloves and a small piece of mace (javitri).
Method:
Peel the onions. Remove stalks and seeds of capsicum and
cut into 2 cm. pieces. If using chilies, keep whole. Cut
tomatoes into similar size pieces. Make brine by mixing
the water and salt till it dissolves. Soak the vegetables
in this solution at least overnight, but preferably for
24 hours. Drain off the liquid. Pack the vegetables into
jars. Prepare the spiced vinegar thus; Tie the spices in
a muslin bag and put with the vinegar into a pan. Bring
to a boil. Remove from the fire and cool. Untie the bag
and empty the spices into the vinegar. Pour this spiced
vinegar over the packed vegetables to cover them completely.
Close jars tightly.
Mixed
Pickle:
Required:
3 kg of cauliflower, carrots and turnips in equal proportions,
2 medium size onions, grated; 3 inch piece of ginger, 15
flakes garlic (crushed), 8 teaspoons of salt, 5 teaspoons
of mustard powder, 6 teaspoons of red chili powder, 4 teaspoons
gharam masala powder, 1 cup of mustard oil, 100 grams of
jaggery and 1 teaspoon of acetic acid.
Method:
Wash and cut the cauliflower into big pieces. Scrape and
cut turnips into rounds and carrots lengthwise. Boil water
in a big vessel. Put all the vegetables for a minute or
two. Drain and cool on a dry piece of cloth. Make thick
syrup with jaggery and water. Heat oil to smoking point.
Fry the grated onions, ginger, and crushed garlic until
brown. Put off the fire. Add salt, mustard powder, gram
masala powder and chili powder. When cool, add the blanched
vegetables and mix well. Add jaggery syrup and acetic acid.
Mix well and store in big porcelain jar. This pickle keeps
very well for a long time.
Click
here if you would like to Contribute or send a feedback.
Click
here to go to the main page of Recipes.
Click
here to go to the main page of Snacks.
Click
here to go to the main page of Sweets.
Click
here for Part 1
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