Archive for asafoetida

More Experiments III

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , on October 18, 2015 by icareufriend

(Contd. from previous posting)

Recently one of our acquaintances gave me some muLLu tEnkuzhal which were so hard and trying our teeth as such we were about to throw them away. Suddenly it struck in my mind to convert it into some useful dish. After analysing its contents, I have decided to convert it into Paruppu usili for one of the vegetables like beans, onion, clustered beans, plantain flower or similar ones.  It turned out to be tasty. Here is the recipe.

Paruppu Usili from leftover MuLLu tEnkuzhal

Ingredients

(Refer to my previous postings on Paruppu usili)

MuLLu tEnkuzhal (left over)

Green chillies

Salt

Asafoetida

Turmeric powder

Mustard

Refined oil

1 cup

2 small

to taste

2 pinches

2 pinches

1 tsp

1 tbs

 

Method

Grind the muLLu tEnkuzal in a mixi into coarse powder like suji after adding the other ingredients mentioned above except oil. Keep this on a shallow vessel and sprinkle water over it (if the ground contents are 1 cup then you need to take ¼ cup of water to sprinkle) Allow this to become soft for 10 to 15 minutes. After mixing it again place it in a cooker and steam it for 7 to 10 minutes. Then remove and cool. Meanwhile, cut one of the vegetables meant for paruppu usili into small pieces and pressure cook it. Take some oil in a kaDai (wok) and add mustard. When it starts spluttering add the cooked vegetables and sauté for 5 minutes. Now add the usili also and again sauté for two minutes. You can add grated coconut also if you like. This can be taken with rasam or mOre kuzambu. 

Pauppu usili from MuLLu tenkuzhal

Paruppu usili from muLLu tEnkuzhal

Note

The above also can be used for ammAn/MaNi KozhukaTTai as pUraNam.

Bread Balls

Sometimes it happens that we are left over enough bread slices. If we have milk bread slices we can prepare sweet bread balls and if sandwich (salty) ones, we can prepare masala bread balls.

Sweet Bread balls

Ingredients

Milk Bread slices

Grated coconut  

Sugar

Cashew nut & almond

Cardamom or saffron strands

Refined oil

5

1 Tbs

2 Tbs

Each 4 pcs

a little

q.s.

Method

Grind coconut pieces, sugar, cashew nut and cardamom or saffron strands together in a mixie. Take a slice of bread and dip it in water for a second and squeeze water by pressing in between palms. Now place a teaspoonful of the ground mixture on it and roll either into ball or egg shape. You can either shallow fry it in oil or use appakkArai (a wok with seven to 11 pits to fry). Fry for 5 minutes turning the balls to the other side. After frying, place them over tissue to remove excess oil. Serve hot.

Sweet bread rolls

Sweet Bread balls

Masala Bread Balls

Ingredients

Sandwich Bread slices

Onion

Garlic cloves

Chilli powder

Garam masala

Mustard

Salt

Refined oil

5

½ of a small one

2

¼ tsp

a little

1 tsp

to taste

q.s.

Method

Cut the onion lengthwise to about 1” and also the garlic cloves. Break the bread slices into small pieces and add a little water and salt. Now mix these into a sort of paste and roll into small balls. Shallow fry the balls. Keep aside. Take a kaDAi (wok) with a little oil and add mustard. Allow it to splutter. Add the cut onion and garlic pieces along with chilli powder, garam masala powder and salt. Add a little water. Sauté for two minutes till the contents become thick. Add the bread balls to this and mix both for a while. Garnish with coriander leaves. Serve hot. This is also known as chilli bread.

KONICA MINOLTA DIGITAL CAMERA

Masala Bread

(To conclude)

More Experiments II

Posted in Indian Pickles with tags , , , , , , , , , , , , , , on August 20, 2015 by icareufriend

(Contd. from previous posting)

Gooseberry (nellikkai/AmlA) is very good for health as it contains a lot of iron and other nutrients that provide not only long life but also trouble free health. I have seen while going to certain southern cities in India where they sell salted gooseberries by pricking tiny holes and blanching in very hot saline (salt) water for about 10 to 15 minutes. People used to buy and eat this for good health. Here I am providing you a short method using these for pickling which is entirely different from my earlier posting.

Gooseberry sweet pickle

Ingredients:

Plump & fresh gooseberries

Sugar

Cardamom

20

1 cup

2 pods

Method:

Wash the berries well and wipe thoroughly by a dry cloth. Heat water sufficiently as to allow all the berries soak. When it boils remove from the fire and put off the flame. Place all the washed berries in the boiled water for about fifteen minutes. Remove them and place them in cold water and immediately deseed all by separating the segments. Cold dry under a ceiling fan by placing these over tissue paper or dry cloth. Instead of blanching like this, you can also place the washed berries in a small bowl with a little water and pressure cook with three to four whistles and then deseed as described.

Gooseberries and their segments

Gooseberries and their segments

Gosseberry sweet pickle

                                     Gooseberry sweet pickle

Now take water to cover up all these segments and add the sugar and heat. Keep stirring till the entire sugar dissolves. Place the dried segments into this and boil for just 10 minutes. Put off the flame, add powdered cardamom and mix gently. Keep the segments with syrup in a airtight bottle and refrigerate. Keep shaking the bottle gently once daily. You can use it in empty stomach after a week. Those who want to store these outside, must boil them well till the syrup thickens and forms a coating on the segment. Spread thereafter the segments on a plate and dry under the sun well. After they cool store in a bottle for use.

Gooseberry hot pickle

Ingredients:

Blanched gooseberry segments from 20 fruits

Turmeric powder

Salt

Red chilli powder

Roasted Fenugreek powder

Roasted mustard powder

Asafoetida

Oil

Mustard

1 medium bowl

2 tsps

To taste

3 to 4 tbsps

1 tsp

1 tsp

¼ tsp

To sauté

1 tsp

Method:

Hot gooseberry pickle

Hot Gooseberry Pickle

Similarly we can prepare hot Gooseberry pickle. Instead of putting the dried segments in syrup we keep them in a bottle after cold drying and add turmeric powder as well as salt. Close the lid tightly and keep in the fridge shaking at least once daily. After a week take a kaDai (wok) and add a ladle of oil (preferably pure sesame oil). Add mustard and when it splutters add the goose berry segments from the bottle. Add also pre roasted and powdered fenugreek, mustard as well as the asafoetida.  Stir gently to spread the ingredients evenly. Place it again in the bottle and refrigerate. You can use it from the next day along with curd rice or sambar or plain split gram dal rice.

(To conclude)

Recipes from leftovers V

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 11, 2013 by icareufriend

(Continued from previous posting)

We have seen how we can use leftover SAmbAr, raSam, curry, KUTTu etc. Here are some more suggestions. You can make PuLikkUTTu, raSavAngi or PiTLai from leftover SAmbAr, whether it is ordinary or araittu viTTa variety (For the variety please refer to the earlier discussion on SAmbAr). You can also convert the SAmbAr into BiSSi bELE huLi anna.

PuLikkUTTu/raSavAngi/PiTLai

For PuLikkUTTu, keep ready the vegetables you prefer as detailed under earlier discussion on this. For raSavAngi you need good, fresh and fleshy brinjAl (egg plant). For PiTlai you need fresh bitter gourd that is pale green in colour since it will be less bitter. You can also use the dwarf variety of bitter gourd. If you want to make the PULikkUTTu or the PiTLai rich, you need to soak a little groundnut or KAbUli CanA overnight. You can keep ready some SAmbAr or KUTTu vaDAm also (please refer to earlier discussion).

Next you need to check the amount of dAl in the leftover SAmbAr. If you have thick SAmbAr with more dAl no need to add extra dAl. Otherwise pressure cook a little extra split gram dAl and keep aside. In place of split gram dAl you can use green gram (Mung) dAl that I use frequently as it is equally tastier and sometimes better than the split gram dAl. In that case ensure that you do not cook too much as this dAl is easily cooked and may become paste.

Here remember that you need to decide the quantity of vegetables and dAl in accordance with the volume and consistency of the leftover SAmbAr.

Now take red chillies, dhaniA (coriander) seeds, Bengal gram dAl and black gram (urad) dAl  as well a piece of asafetida if taken in solid form and fry in a little oil till they release fine aroma. The quantity of each depends on the consistency required besides the dAl that itself will improve the consistency. Anyhow too much or too less will spoil the taste (As a guide line – 2 or 3 long red chillies, 1 tbs dhaniA, 1 tsp gram dAl, 1 tsp black gram dAl would do). After frying and cooling grind them into coarse powder adding a little grated coconut and ¼ tsp asafetida powder if you had not taken it in solid form earlier. Keep aside.

Wash and cut the vegetables in convenient sizes. In case of vegetables taking more time to cook you can pressure cook and tender vegetables can be cooked by just boiling. Take the cooked vegetables in a kaDAi or thick bottomed utensil and add to it tamarind extract (just as you do for SAmbAr, raSam, PuLikkUTTu etc) and salt to taste.

Again we need to remember that the tamarind extract should be thinner in the case of raSavAngi since we have only one vegetable, brinjAl which is not as bitter as bitter gourd in PiTLai.

Boil again. After the raw smell of tamarind goes off, add the left over SAmbAr, extra dAl cooked and the coarse powder ground and kept aside already. Also a little jaggery or sugar added will enhance the taste as such add a small piece of jaggery or a little sugar. You may add groundnut or KAbUli CanA soaked overnight after pressure cooking them. Ground nut is added normally for beet root PuLikkUTTu. But KAbUli Cana is added for all varieties of PuLikkUTTu and for PiTlai. For raSavAngi we use soaked and pressure cooked gram dAl only and not ground nut or KAbUli CanA. After a few minutes, when everything is cooked to the required consistency season it. Fry a few KUTTu or SAmbAr vaDAm if you prepare PuLikkUTTu. If not just sauté a few curry leaves, urad dAl and mustard and season. Remove from fire. For PiTLai do not use urad dAl in seasoning but fenugreek instead.

In the case of PiTLai first boil the bitter gourd pieces in a little tamarind extract and salt before adding to the other contents. You can also sauté bitter gourd pieces instead and half boil it with a little water and salt as to remove the bitterness. Also for PiTLai, use some extra grated coconut while seasoning. 

 1 Leftover SAmbAr 2 PuLikkUTTu

               Leftover SAmbAr                                  PuLikkUTTu

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

                    raSavAngi                                          PiTLai

BiSSi bELE huLi anna

The leftover SAmbAr can also be used to prepare BiSSi bELE huLi anna. Refer to our posting link given below and prepare using the leftover in addition to the one you are preparing by adjusting the quantity of tamarind extract, dAl and onion. Here also a little jiggery will enhance taste. 

https://dotcom2889.wordpress.com/2011/02/page/2/ 

5 Bissi bELE huLi anna

BiSSi bELE huLi anna

 

(To continue)

Kadamba Recipes I

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , on March 10, 2013 by icareufriend

Under this topic I am going to discuss various dishes that I did not so far. Maximum care is taken not to repeat an item already discussed. In case there is any omission, readers may ignore that.

KOSambari, KOSumbari, KOSumalli or KOSamali are different names by which the item is called but all the names indicate the following preparations which are used for festivals, marriage feast and other feasts. This is a healthy side dish. It can be eaten as it is or taken with capAtti.

Carrot/Beet root KOSumalli

Ingredients 

 

Fresh carrot/beetroot

Lemon (small)

Table Salt

Coriander leaves

Green chilli (Long)

Mustard seeds

Asafoetida

Refined oil (for seasoning)

 

250gms

1

to taste

2 tbs

1

1 tsp

2 pinches

1 tsp

 

Method

Wash the carrot or beet root well and remove the skin. Grate them and place a medium bowl. Cut lemon and extract its juice over a pinch of salt (to prevent it turning bitter). Remove seeds. Mix the lemon juice to the grated carrot/beetroot and add salt to taste. Mix. Cut green chilli finely. Heat oil in a pan and add mustard seeds. After they splutter, add the finely cut chilli pieces and sauté for a minute. Remove from fire and mix asafoetida. Add this to the grated carrot/beetroot in the bowl. Mix well. Garnish with finely chopped coriander leaves. If you add thick curd (not very sour) and mix, this becomes carrot/beetroot paccaDi in which case you should avoid adding lemon juice and asafoetida. Do not commit the mistake of adding grated coconut or any other ingredient as some people do as it will spoil the taste!

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

              Carrot KOSumalli                          Beet root KOSumalli

 KaDalaipparuppu (CanA dAl/Bengal Gram) KOSumalli

Ingredients 

 

CanA dAl (Split Bengal gram)

Sugar

Grated coconut

 

100 gms

2 tbs

4 tbs

 

Method 

Wash the dAl and pressure cook it or boil it in water. Drain out and add sugar to the hot canA dAl after placing it in a bowl. The sugar will melt and mix in the heat. Mix. Add grated coconut and mix.

PAsipparuppu (MUng dAl/Green gram) KOSumalli

Ingredients

This is also called MAngAi paruppu and is generally prepared for SrI rAma navami. Some people add grated carrot or cumber which are optional. But in that case you must add either carrot or cumber but not both. Similarly, some people add coconut in to small pieces or after grating. This is one’s choice. I do not like addition of cucumber as it causes frequent belching with its typical raw smell. In case you do not get green mango, you may use lemon juice or citric acid crystals 

 

PAsipparuppu (Split green gram/MUng dAl)

Grated Carrot/Cucumber dices (Optional)

Green Mango (small) cut into dices

Mustard seeds

Green chillies cut finely

Coriander leaves (chopped)

Table salt

Asafoetida

Lemon (small) if mango unavailable

Refined oil

 

 

150 gms

2 tbs

2 tbs

1 tsp

1 tbs

1½ tbs

to taste

2 pinches

1

to season

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

MUng dAl KOSumalli with mango      MUng dAl KOSumalli with carrot

Method 

Soak the dAl in plain water for 30-45 minutes after washing. Drain out the water and place it in a bowl. Add to this finely cut green mango pieces after peeling its skin and mix. In case you do not get mango, extract lemon juice over a pinch of salt and add. Add salt to taste. Mix. You can add carrot/cucumber if you so desire as these are optional but I do not add these. Add grated coconut and mix since finely cut coconut may not give nice taste. Heat oil in a pan, add mustard seeds to splutter and add finely cut green chillies. Remove from fire and Mix asafoetida. Add these to the dAl in the bowl and mix. Garnish with finely chopped coriander leaves.

 (To continue)

Miscellaneous Specials III

Posted in Miscellaneous Specials with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 1, 2012 by icareufriend

 

(Contd. from previous posting)

In this session we will discuss some special items that are also loved by many. BAdAm khIr (KhIr means pAyaSam) is one such item. If prepared properly, it is very tasty but many do not know how to prepare especially in marriage when they serve. It will be so thin like water without any taste except the smell of bAdAm flavour. You have to search milk in it! There are people who add cardamom, pachchai kalpUram or other essences to mar the original flavour of almonds!! Let us see how we need to prepare this.

BAdAm KhIr

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

BAdAm (Almond)

Milk

Sugar

Saffron Strands

PistA

*Charuli or SAraipparuppu

 

12 pcs

1 litre

½ cup

a few

1 tbs

1 tbs

 

Method

*Charulipparuppu or Saraipparuppu as it is known in Thamizh, CharOli or ChirOnji in Hindi (Botanical name: ‘Buchanania Lanzan) is used in scented areca nuts, pAyaSams or in cakes, after fried in ghI. If pAyaSam is made from its paste adding milk, you should not take more as you feel giddy if consume more. For garnishing there is no problem.

Soak the bAdAm nuts in piping hot water for ½ an hour with closed lid. Peel the skin thereafter and grind the nuts into a slight coarse paste but not nicely. Now take milk in a thick bottomed vessel and add the almond paste. Heat it to boil and keep stirring constantly. When it starts thickening, add sugar gradually and stir. Never add sugar all at a time to milk when it is boiling or hot as it will curdle the milk.

BAdAm KhIr

Remove after the contents become thick and the entire sugar is dissolved. Now take a little milk separately and dissolve in it the saffron strands and add to the bAdAm khIr. Fry the piStA in ghI after breaking it into small pieces along with Charulipparuppu. Serve when chilled.

Green Mango PannA

Let summer arrive, all the north Indians prefer to drink this. This is also a delicious drink prepared from green mango. The preparation is very simple.

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Green Mango (Firm and raw)

Sugar

Water

Rock Salt/Common Salt

Pepper cum cumin powder or JaljIrA

 

3 medium

1 cup

4 cups

1 tsp

1 tsp

 

Method

The mango for this to be not too sour or too bland but moderate. Wash and clean the mangoes and boil them in water till the green skin turn yellowish green. Put off the fire and allow to cool. Peel off the skin and collect the flesh only by squeezing manually. Place this in a blender, add sugar, salt and the jaljIrA powder. (Rock salt can replace the plain salt and pepper cumin powder can be used for jaljIrA if you like). Blend moderately so that the pulp bits are visible. Serve when chilled. Never add ice to any juice as it will dilute it and mar its original taste. Just chill.

Mango, Pulp and PannA

PAnakam

This a special item generally made on Ramanavami, New Year Day, navarAtri as well as on the day of Sumangali PrArtanai. It is very simple to make and digestive.

PAnakam

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Jaggery (Gur)

Water

Dry ginger (SUnT) powder

Lemon juice

Cardamom powder

 

½ cup

1 ½ cups

½ tsp

½  tsp

½ tsp

 

Method

Break jiggery into small pieces, put them in water and keep it aside for 10 to 15 minutes to dissolve.  Stir well and strain to remove the impurities. Add other ingredients and mix well. Serve as it is or chilled.

nIr mOre

Along with PAnakam, this is also prepared and especially in summer to quench the thirst. The water content should be more in the butter milk as otherwise it will not be tasty.

nIr mOre

To serve: 3 Preparation time: 30 minutes   

Ingredients

 

Butter milk (sour)

Water

Ginger  

Green chilli

Coriander leaves

Curry leaves

Fresh mint leaves (optional)

Asafoetida powder

Mustard seeds

Refined oil

 

½ cup

3 cups

A small pc

1 (long)

2 tbs

10

5 to 6

¼ tsp

1 tsp

a little

 

Method

Wash the coriander leaves (and mint leaves if included). Cut the green chilli with ginger and add. Grind these into fine paste. Add water to the butter milk with salt, asafoetida powder and lemon juice. Add the above paste to this and mix well. Season it with curry leaves and mustard after shredding curry leaves into small pieces. Serve when chilled. If need be, you can add a little cumin  and pepper powders too.

(To conclude)

Thamizh Festivals XXVII (KAraDaiyAn Nonbu)

Posted in Thamizh Festivals with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on March 8, 2012 by icareufriend
This is a festival where the ritual is to be performed by married ladies only. On this day ladies neither take butter milk/curd nor do they eat any cooked rice. While the festivals Kanu and KArtikai dIpam are meant for the well being and longevity of the brothers, this one is meant for the well being and longevity of the husband.  This is done in remembrance of SAvitri who fought with Yama, the God of death, to get back the life of her husband SatyavAn. That is why some call this as VaTa SAvitri. For neivEdyam, special kozhukaTTais known as nOnbu KozhukkaTTais are made using jaggery and salt but only the jaggery KozhukkaTTai is placed on the narrow part of a plantain leaf (nuni ilai) with fresh butter and tAmbUlam (betel leaves, plantain fruit, and areca nut), coconut, flower garland and caraDus (threads smeared with turmeric) separately on a plate or tAmbALam.   

The photos of deities and Sumangalis (either mother or mother in law) are garlanded, incense sticks and lamps are lit, the coconut is broken and kept on the tAmbALam. When the neivEdyam is offered by the ladies they utter:

“UrukkAda veNNaiyum, Ore aDaiyum veccEn, orukkAlum en kaNavan ennai viTTuppiriyAmal irrukkaNum.”

(“I have placed a KozhukkaTTai and butter and offer them so that my husband never deserts me.”)

After this, they prostrate before the deities. Now the caraDus are placed on the picture of Varalakshmi/Mahalakshmi (and other goddesses if excess caraDus are there) as well as on the photos of all Sumangali ladies who are no more. Thereafter, each lady keeps a caraDu on the tAmbALam along with other materials like betel leaf and vermillion, areca nut, turmeric pieces and carries the plate to her husband to allow him to tie the caraDu around her neck like tAli and seek his blessings by prostrating before him. For younger unmarried girls, the eldest lady will tie the caraDus around their necks.

The timing of tying the caraDu is very important since it has to be done around the time when the two months MAsi and Panguni meet meaning the time when the sun leaves the Kumbha rAshi and enters the MIna rAshi.

Finally each lady breaks the vellakkozhukkaTTai from the neivEdyam offered into two, and keeps one portion for her husband and eats the remaining first. Then she gives the other part to her husband signifying that everything in their life is thus shared by them equally till the end, whether in life or death.

 

Let us move to the recipes now:

VellakkozhukkaTTai

 No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

Ingredients

 

Rice flour

Black eyed beans (White KArAmaNi)

Gur/Jaggery (Vellam)

Cardamom (ElakkAi) Powder      

Grated coconut

 

1 cup

25 gms.

1 cup

¼ tsp

2 tbs

 

Method

Cook the black eyed beans in water. Roast the rice flour 5 minutes in a kaDAi till it becomes light brown in colour and spread on a plate to cool. Heat 2 cups of water. Add jaggery to it after shredding and when it dissolves in the water add the cooked beans. When the water boils add the grated coconut and rice flour and make dough of everything by stirring constantly by a ladle to avoid lumps. Add cardamom powder before it starts turning to dough. Divide the dough into small balls and press in the shape of VaDais with a hole at the centre and place in a cooker to steam them all. Remember not to put weight on the cooker. Remove them after about 10 minutes of steaming.

 

vellakkozhukkaTTai 

uppukkozhukkaTTai

 No. of Persons: 3 Preparation time: 30 minutes Shelf life: 1 day

Ingredients

 

Rice flour

Black eyed beans (White KArAmaNi)

Green chillies (Medium)

Red chillies (Medium)     

Grated coconut

Curry leaves

Salt

Refined oil

Skinned & broken black gram dAl

Mustard seeds

asafoetida

 

1cup

25 gms.

4

2

2 tbs

10

to taste

1 tsp

1 tsp

½ tsp

¼ tsp

 

Method

Cook the black eyed beans in water. Roast the rice flour for just 2 minutes, spread on a plate and allow to cool. Cut green chillies and break red chillies into big pieces. Pour the oil into a kaDAi and heat. Add urud dAl and when it turns golden, add mustard seeds. When it starts spluttering, add pieces of chillies and curry leaves. Add 2 cups of water, the cooked beans, asafoetida and salt to it. When the water boils, add the rice flour and grated coconut, stir quickly and uniformly with a ladle to avoid lumps and to make dough.  Divide the dough into small balls, press a little with the hand like vaDais and make a hole at the centre. Then steam all the kozhukkaTTais aka kAra aDais in a cooker without weight. Remove after about 10 minutes of steaming.

uppukkozhukkaTTai

When you make kozhukkaTTais for neivEdyam, make a little only as you cannot taste them before offering to the deities. The remaining kozhukkaTTais can be made after the nOnbu is over so that you can adjust the salt, jaggery, sugar, chilly etc according to your taste. 

Indian Pickles – XII

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 24, 2012 by icareufriend

(Contd. from previous posting)

Cut Vegetables & Mixed pieces 

Mixed Vegetables Pickles (South Indian)

Preparation time: 30 minutes   Shelf life:  1 year if refrigerated

Ingredients 

 

Red Carrot pcs

Tender beans pcs      

Cauliflower flowerets (optional)

Green peas

Ordinary or mango ginger 

Radish pcs

Beetroot pcs (optional)

Green capsicum or Chillies (Long)

Turmeric powder

Citric acid crystals

Red chilli powder

Table salt

Sugar

Mustard seeds powder

Roasted fenugreek powder

asafoetida

White sesame or refined oil

 

1 cup

1 cup

1 cup

1 cup

¼cup

½ cup

½ cup

½ cup

1 tsp

2 tsps

100 gms

2 tbs

2 tsps

2 tbs

1 tsp

1 tsp

250 gms

 

Method

Clean the vegetables and peel the skin or shell where necessary. Cut lengthwise into ½ or 1 inch in the cases of all vegetables, cut into ½ inch pieces in the case of capsicum or green chillies and very small thin slices in the case of ginger. In the case of cauliflower take small flowerets of about 1 inch and keep them in salt water to remove any germs or worms that are not visible. Never add lemon pieces/juice, mango pieces/powder, as these will spoil the entire taste. Put all the vegetables in hot piping water, add 1 tbs salt, mix, close the lid for 10 minutes and blanch. Drain the water and dry the vegetables in the hot sun till the moisture is removed or the pieces become completely bone dry. Now keep this in a jar and add all the ingredients and mix well. Ensure that all the vegetables are under the oil surface. If need be add more oil. Close with an airtight lid. Toss daily once. The pickle will be ready in 20 to 25 days. Preserve in a dry, cool place and use only dry

ladle or spoon. Never use your hand or keep open the pickles.

If needed you can adjust salt to taste. Some people avoid cauliflower as it gives a different taste. Never use frozen vegetables for pickles but fresh vegetables.

South Indian Mixed Vegetables Pickle 

Mixed Vegetables Pickles (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year if refrigerated

Ingredients 

 

Red Carrot pcs

Tender beans pcs     

Green peas

Bitter gourd (optional)

Radish pcs

Beetroot pcs (optional)

Ordinary or mango ginger 

Green capsicum or chillies (Long)

Turmeric powder

Citric acid crystals

Red chilli powder

KAlA jIrA (kalOnji)

Fennel seeds (saunf)

Bishop’s weeds (ajwain)

Garam MaSAlA

Table salt

Rock salt

asafoetida

Sugar

Mustard seeds powder

Roasted fenugreek powder

White sesame or refined oil

 

1cup

1cup

1cup

1cup

1cup

½ cup

¼cup

1 cup

1½ tsp

2½ tsps

150 gms

2 tsps

2 tsps

½ tsp

1 tsp

3 tbs

1 tsp

1 tsp

2 tsps

2 tbs

1 tsp

300 gms

 

Method

In the case of bitter gourd, select slightly pale green fresh gourds and remove the seeds and inner flesh. Dress the vegetables as above and blanch them. Dry them in the sun also as above. Now take an airtight jar and put all these pieces and add all the ingredients. Mix well. Ensure that the vegetables are below the oil surface. If need be add more oil. Close the jar with the lid tightly. Keep aside. Toss daily once. The pickles will be ready after 25 to 30 days. Preserve in a dry, cool place and use only dry ladle or spoon. Never use your hand or keep open the pickles.

Some people use white vinegar instead of oil in which case, you need to omit citric acid crystals. This type of pickle cannot last long and has to be prepared in less quantity.

If needed you can adjust salt to taste. Never use frozen vegetables for pickles but fresh vegetables.

North Indian Mixed Vegetables Pickle 

Instant Mixed Vegetables pickle

Preparation time: 30 minutes   Shelf life:  2 weeks if refrigerated

Ingredients 

 

All the above vegetables

Lemon juice

Table salt

Red chilli powder

Mustard seeds powder

Roasted Fenugreek powder

asafoetida

Turmeric powder

White sesame/refined oil

 

2 cups

2 tbs

2 tsps

2 tbs

2 tsp

1 tsp

½ tsp

1 tsp

¼ cup

 

Method

Clean the vegetables, peel if necessary, cut into convenient sizes and put in a jar. Blanch them in hot piping water adding salt for 10 minutes covering with a lid. Drain the water and cool under the ceiling fan to dry. Add all the remaining ingredients and mix well. Keep aside for a day. Next day toss well and season with mustard seeds and use.

Instant Mixed Vegetables Pickle 

If need be you can add the extra ingredients mentioned in the north Indian varieties to give north Indian touch.

(Concluded)