Archive for mustard seeds

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)

Recipes from leftovers II

Posted in Recipes from leftovers with tags , , , , , , , , , on September 4, 2013 by icareufriend

(Continued from previous posting)

 Paruppu USili

Ingredients 

 Amai VaDai (left over)

aDai batter (Left over)

Green chillies

Salt

Asafoetida

Turmeric powder

Rice bran oil 

 q.s. (at least 4 or 5)

q.s. (at least 5 to 6 ladles)

to taste

to taste

a pinch

2 pinches

1 tbs

 Method 

From leftover Amai VaDai

We have prepared the VaDais after frying them as such they would be hard. You need to break them first into bits and then grind in a mixie evenly. Place this in a small vessel and sprinkle warm water a little, mix well and allow to remain for 15 minutes so that the ground contents become pliable. In the mean time take a little oil in a KaDAi and sauté mustard seeds and then add the vegetables cut already. (Refer to my posting at https://dotcom2889.wordpress.com/2011/03/). Add the turmeric powder and sauté a little. Add the soaked ground vaDai (and salt if needed) as well as asafoetida and sauté well. Remove from fire after done with. If you want a little more chillies, then you need to grind one or two along with the VaDai bits.          

 From leftover aDai batter

Never throw the leftover aDai batter. You can prepare Paruppu USili from it also. Here you need to pressure cook the batter as done in the case of normal Paruppu Usili. When it is cooled, grind in a mixie evenly. The rest of the procedure will be as at https://dotcom2889.wordpress.com/2011/03/.

KONICA MINOLTA DIGITAL CAMERA Paruppu uSili from uLundu PUraNam

 Paruppu uSili from Amai vaDai       Paruppu uSili from uLundu PUraNam

Note

1. You can also use the leftover uLundu KozhukkaTTai PUrNam (Refer to https://dotcom2889.wordpress.com/2011/08/page/3/) in the same manner either for this or for ammAn / MaNi KozhukaTTai (Refer to https://dotcom2889.wordpress.com/2011/08/page/3/).

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

 (To continue)

Recipes from leftovers I

Posted in Recipes from leftovers with tags , , , , , , , , , , , , , on August 29, 2013 by icareufriend

Thanks to my elder brother in law who inspired me by his creative ideas by converting the leftovers into tasty food items so that we need not waste anything on economic consideration. He used to call this process as “Vaithyalingam” equating it to the treatment of invalids by the physician.

We can use leftover bread slices, cooked rice, capAtti, sAmbAr, kUTTu, curry, paruppu uSili, raSam, idli and recycle them and convert  into new items altogether instead of wasting them. We can also prepare KurmA from aviyal, mOre kuzhambu and mOre kUTTu, snacks from  capAtti batter, mOre kuzhambu, mOre kUTTu and poricca kUTTu from unused chutney, SEmia uppumA into cutlet, vaDai curry from left over aDai, uppuma, bONDA, vaDai, miLgu kuzhambu from miLagu raSam and vice versa, preparing bajji using curd and leftover cooked rice etc.

I will share some of his as well as my own creations in these columns.

 ericca curry

During festival time or when there are a lot of visitors, we prepare items without assessing the actual requirement as such we are bound to have a lot of leftovers. This item was prepared by my brother in law to use this effectively either as a main dish for cooked rice like ‘tuvaiyal (chutneys)’, SAmbAr or raSam using fried appaLAms in place of KUTTU or curry as accompaniment. Even if the leftovers are kept refrigerated for more than two days, no problems, we can prepare this from them.

Ingredients

 Leftover SAmbAr, Curries, paruppu uSili, raSam, KUTTus etc where the ingredient is not curd or butter milk 

Tomato

Green chillies

Salt

Onion

Rice bran oil 

 

  q.s. (quantity sufficient) 

 

 

1 or 2 (medium)

2 or 3

to taste

1 big

q.s. 

Method

Heat a kaDAi with a little oil and then add mustard seeds. When they splutter add already cut tomatoes, onion (you can also used spring onions in addition) and green chillies and sauté them well. You may increase tomatoes or green chillies as per taste since the leftovers may be a bit sour or hot. Similarly, you must be careful in adding salt as the leftovers may be having some salt already. After sautéing the above well, add the leftovers. Add some oil and sauté till the contents leave the side like halwA. Put off the fire and serve hot or cold with cooked rice. It can be used as a side dish with curd rice. You can use it for a week if well sautéed using more oil and refrigerated.

ericca curry

ericca curry

Important Note

You cannot use only curries as they are solid mass without dAl in a liquid medium as in SAmbAr or raSam or puLi/poricca kUTTu as such to prepare ericca curry, you need one of these mediums with dAl and with or without tamarind. It is better if you have any two of these mediums at least. In case the leftovers have tamarind then you can reduce tomatoes which are needed more for leftover poricca kUTTu when used as a medium. In case of paruppu uSili leftover, since dAl is already there, you need to increase tomatoes and add a little water or tamarind extract as per taste.

 (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 – XI

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 10, 2012 by icareufriend

(Contd. from previous posting)

 KaLAkkAi (Cran/Kiwi berry) Pickle (South Indian)

Preparation time: 30 minutes   Shelf life:  3 months

KaLAkkAi is a sour fruit suitable for pickling. It is called karOndA in Hindi, Cran or kiwi berry in English, Vakkay or Peddakalavi in Telugu, Karakka in Malayalam, Karjige in Kannada and Karamdaa, Karvand or Karamcha in other Indian languages. 

Ingredients 

 

KaLAkkAi (Medium size)

Red chilli powder

Fenugreek powder

Turmeric powder

asafoetida

Mustard seeds

Table salt

Oil (white sesame or refined)

 

 

2 cups

100 gms

1 tsp

1 tsp

½ tsp

1 tsp

to taste

Qty reqd

 

Method

Remove the stalk, wash and clean with a dry towel. Cool for 5 to 10 minutes. Cut into halves and deseed.  Take oil in a kaDAi heat and add mustard seeds. When it splutters add kaLAkkAi and sauté well till they shrink.  Now add turmeric powder, red chilli powder and salt. Sauté well for another 10 minutes. Put off the fire and when it is still warm add the pre dry roasted fenugreek powder and asafoetida. Mix well. Store it in an airtight bottle in a cool place. Goes well with plain rice and curd rice. If refrigerated, this can last for 6 months.

  

          KaLAkkAi for pickle                    South Indian KaLAkkAi Pickle

KaLAkkAi (Cran/Kiwi berry) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  3 months

Ingredients 

 

KaLAkkAi (Medium size)

Red chilli powder

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

White sesame oil

 

 

2 cups

2 tbs

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

½ tsp

½ tsp

1 tsp

Qty reqd

Method

Remove the stalk, wash and clean with a dry towel. Cool for 5 to 10 minutes. Deseed. Put them in a jar. Dry roast kAlAjIrA, aniseed, coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with red chilli powder, turmeric powder, salt, sugar, rock salt, garam maSAlA and asafoetida. Mix these with the berries by tossing. Next day add the sesame oil to ensure that the pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 20 days. You can then use. Some people use green chilli pieces instead of red chilli powder. Never use wet ladle or spoon but use only dry spoon. Goes well with chapAtti, pUri and curd rice.

North Indian KaLAkkAi Pickle

Note: You can also prepare sweet pickle in sugar syrup as done in the case of gooseberries or you can pickle it in white vinegar as in the case of green pepper. For the purpose of pickling it in vinegar the fruits should be very small (slightly bigger than green pepper) as such there is no need to remove the seeds. If you do not get ripe fruits, you can use the green varieties for sweet pickle in which case the quantity of sugar should be increased.

  

        KaLAkkAi for sweet pickle                          Tiny kaLAkkAi

(To conclude)

Indian Pickles – X

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2012 by icareufriend

(Contd. from previous posting)

 GOnkUrA (PuLiccakIrai) tokku

 Preparation time: 30 minutes   Shelf life:  6 months

This is a sort of greens (in Telugu ‘kUrA’ means vegetable) and highly fibrous. There are two varieties – with red and green stems. The green stem variety is good for pickle though red one can also be used if the green one is unavailable.

 

Fresh gOnkUrA leaves (Green stem)  Fresh gOnkUrA leaves (Red stem)

Ingredients 

 

Fresh GonkUrA leaves

Red chillies (long & thin)

Turmeric powder

Mustard seeds

Fenugreek powder

asafoetida

Tamarind

Table salt

White sesame (til) or refined oil

 

2 cups

20

1 tsp

1 tsp

½ tsp

½ tsp

lemon size

to taste

Qty reqd

 

Method

The leaves for this tokku should be broad, fresh, green and tender as far as possible.   If you bite a leaf it should taste sour. Wash, clean and chop the leaves from stem. Throw away the stem. Cool dry for 15 minutes over a cloth or plastic sheet. Take a kaDAi and sauté the leaves in 2 tbs oil well. Grind first the red chillies (which is a rule for using red chillies in any preparation where it is to be ground) and add the leaves with tamarind and salt. Grind into fine paste. If needed add a little water and keep aside. Sauté mustard seeds in oil and add the gonkUrA paste, asafoetida and turmeric powder. Sauté thoroughly till the contents leave the side. Put off fire and allow to cool. When warm add the fenugreek powder and mix well. Store after it is cooled in an airtight jar. Some people add onion also in which case for the above measurement you need to use two onions of medium size which should be sautéed separately and ground with the sautéed leaves and tamarind. It is optional. You can also add garlic pearls in place of onion which can be directly ground in raw form along with the leaves and tamarind. This is also optional. Never use your hand directly if you want to prolong shelf life. Goes well with plain rice and poricca kUTTu as well as curd rice. Also you can mix a little oil and use it as a side dish for tOSai.

 

GOnkUrA tokku

PAgaRkAi (Bitter gourd) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Bitter gourd is good for controlling worms in intestines and diabetes. For this pickle it should be pale green in colour and not dark green as it will be bitterer in taste. Also ensure that these are tender but fresh since if they are ripened they spoil the pickle.

 

      Fresh green bitter gourds                  Cut bitter gourd pieces

Ingredients 

 

Fresh Bitter gourd

Black Pepper powder

Fenugreek powder

Turmeric powder

asafoetida

Red chilli powder

Salt

Citric acid crystals

Sugar

White sesame (til) or refined oil

 

250 gms

2 tsp

½ tsp

1 tsp

½ tsp

50 gms

to taste

2 tsp

2 tsp

Qty reqd

 

Method

Wash and clean the bitter gourd with a dry cloth. Cut into halves and remove the seeds. Cut into ½ inch dices and cool dry over a cloth under the ceiling fan for 15 minutes. Put them in a jar. Add turmeric powder, salt, pre dry roasted fenugreek powder, asafoetida, red chilli powder, sugar and black pepper powder and mix well. Close the jar with an airtight lid. Toss well and allow it to remain overnight. Next day add oil so that the contents remain under its surface. Store in a cool place in the air tight jar. The pickle will be ready in another 15 to 20 days. Goes well with curd rice. Never use wet ladle or spoon but use only dry spoon. You can cut also into circular, semi circular pieces and prepare the pickle

 

  South Indian bitter gourd pickle

PAgaRkAi (Bitter gourd) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Bitter gourd

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

Sugar

Citric acid crystals

White sesame oil

 

 

250 gms

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

½ tsp

½ tsp

1 tsp

2 tsp

2 tsp

Qty required

Method

Wash, clean and wipe the bitter gourd with a clean cloth. Dry under ceiling fan. Deseed and cut into ½ inch long dices, circular or semicircular pieces. Put them in a jar. Dry roast kAlAjIrA, aniseed, coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with turmeric powder, salt, sugar, rock salt, sugar, garam maSAlA and asafoetida. Mix these with the bitter gourd pieces by tossing. Add citric acid crystals and again toss. Next day add the sesame oil to ensure that the pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 25 days. You can then use. Never use wet ladle or spoon but use only dry spoon. Goes well with curd rice.

 

North Indian bitter gourd pickle

Note: If you cut the bitter gourd into two vertically and deseed you can cut into dices or semi circular pieces. If you cut it into two horizontally and scoop to deseed then you can cut it into circular pieces.

 Paccai miLagu (Green pepper corns) Pickle

 Preparation time: 30 minutes   Shelf life:  1 year

For this you need fresh green pepper bunches that are tender. Either you can prepare these in bunches or remove them from the stem and then prepare.

Green pepper corns

Ingredients 

 

Fresh green pepper corns

Fresh Ginger piece

Green chilli (long)

Lemon (Medium)

Turmeric powder

Fenugreek powder

asafoetida

Table salt

 

 

250 gms

2 inches

2

1 tsp

½ tsp

½ tsp

to taste

 

Method

Wash the pepper clean and dry under ceiling fan. Keep them in a bottle. Extract lemon juice over a little salt and remove the seeds. Add ginger and green chillies after cutting them very nicely into small pieces. Add turmeric powder, asafoetida, fenugreek powder (pre dry roasted), salt and lemon juice. Toss well and use after 10 to 15 days. Goes well with curd rice.

 

      Green pepper corns pickle                Green Pepper in Vinegar

You can use white vinegar instead of lemon juice but here the vinegar should be above the surface of the pepper pods and also that we do not add ginger, green chillies, fenugreek powder, asafoetida and turmeric powder.

(To conclude)