Archive for rock salt

Kadamba Recipes III

Posted in Kadamba Recipes with tags , , , , , , , on March 15, 2013 by icareufriend

(Continued from previous posting)

 uruLaikkizhangu Varuval (Potato chips)

For potato chips you need white chips variety that has thin skin, round or oval, very smooth without any lump and is a bit sweeter. It should be thick and have less starch. There should be no cuts, blemishes etc on the surface. They should be more or less of the same size.

Varieties of potato chips

Varieties of potato chips

Ingredients 

 

Potato (large)

Table salt

Chilli powder

Black pepper powder

Rock salt

Alum granules

White vinegar

 

6 pcs

3 tsps

2 tsps

Optional

Optional

Two pinches

1 tbs

 

Method

Potato chips can be prepared for instant use or for long time use. Similarly they can be circular or finger chips type as desired. You can have designed ones too depending upon the slicer which produces chips with ridges and other special designs.

Instant Variety:

For this, wash the potato well and wipe. Using the slicer, food processor or knife either you can peel the skin or directly cut into discs of uniform size and medium thickness (Maximum 3 mm) since discs if too thin would char or become reddish brown and if too thick will not be crisp. Take sufficient water to soak the chips and mix the alum in it to dissolve. If you do not get alum, then you can use white vinegar in its place. Let the cut chips remain soaked in this water for 30 minutes. Remove thereafter and was under tap water at least two times to remove any starch sticking to it by moving your palms between them faster since the starch turns the chips brown. Drain the water completely and cool dry the discs over a tissue paper or clean cloth under a ceiling fan.

Heat oil in a kaDAi (wok) till frying point and then simmer the flame to medium level after testing the frying point by dropping a piece of potato which should rise up immediately. Fry lot by lot turning from time to time to ensure proper frying till it is slightly of golden yellow colour for about 2 minutes. Remove from oil and place over as strainer or tissue paper to strain excess oil. Allow to cool as otherwise they will not be crispy. Check before adding table salt or rock salt, pepper or chilli powder and storing thereafter in an airtight container. To ensure uniformity in mixing, first keep all the fried chips in a vessel and then add the required quantity of salt and chilli powder. Close the lid and then toss uniformly. 

Stored variety:

Here the ingredients are same as above. Follow the procedure of cutting the discs, soaking in alum or vinegar dissolved water for 30 minutes and then washing twice at least to remove the starch as detailed above. Drain the water and place the discs over a tissue paper for 10 minutes. Meanwhile boil water after adding 2 tsp table salt and remove when it is piping hot. Put off the flame and transfer all the chips from the tissue paper to this hot water and blanch for 5 minutes closing the lid. Drain the water through a strainer and dry in the hot sun. Dry for a day or two till they become bone dry and brittle. If one side is dry turn the other side to the sun to dry. Take out and bring them under room temperature before storing in an air tight container. Once in a while open and test if they remain dry. If not, dry in the sun again for some time. Fry some of these and sprinkle chilli powder or pepper powder. If you need salt you and add that also. Toss well before serving.

 (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)

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)

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)

Indian Pickles – IX

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , on February 6, 2012 by icareufriend

(Contd. from previous posting)

 nellikkAi (Goose berry) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Goose berry is very good for health as it contains iron which is necessary for blood. It improves the general health and controls problems associated with ageing. It is also rich with vitamin C as such good for cold. It can be used as vaRRal, URugAi (pickle), paccaDi or chuTneys. The goose berries should be fresh, big and greenish.

Ingredients 

 

Fresh goose berries

Red chilli powder

Fenugreek powder

Turmeric powder

asafoetida

Mustard seeds

Salt

White sesame or refined oil

 

250 gms

100 gms

½ tsp

1 tsp

½ tsp

1 tsp

to taste

Qty reqd

 

Method 

This can be prepared for long use, first as stock and from that quantity needed can be taken from time to time and seasoned for use. For shorter use, it can be prepared without stock.

Wash and clean the goose berries with a dry cloth and cool it for a few minutes under the fan. Blanch them in piping hot water for just 10 minutes, remove and cool. Deseed and separate the segments if possible or cut lengthwise in 4 to 6 pieces. Dry under ceiling fan for 1 hour. Now add to this turmeric powder and salt. Toss well and keep it in an airtight jar. Allow it to remain for 15 days to become soft. Daily toss once. This is stock. Test if it is soft and the salt is absorbed before using in small quantities with seasoning. Whenever you need it, take a little from the stock with a dry ladle or spoon and season it with mustard seeds and red chilli powder.  Put off fire and when warm, the fenugreek powder (pre dry roasted) and asafoetida. Mix well and use it with curd rice.

 

   Fresh nellikkAi/Goose berry                     nellikkAi segments

Instead of the above, for shorter period, take oil in a kaDAi and put the cleaned goose berries. Sauté well for 5 to 10 minutes. Remove. When cool, deseed and separate the segments. Take again oil and add mustard seeds when it is hot. As soon as the seeds splutter add the goose berry pieces, turmeric powder, salt and red chilli powder. Sauté for 10 minutes and remove. When warm add pre dry roasted fenugreek powder and asafoetida. Mix well. This pickle will be ready after 3 to 5 days and can be at best used for 6 months, if refrigerated. If you want it for a longer period, add oil so that the pickle must be below the surface of oil.

This can be also prepared like AvakkAi with a difference that here we use fenugreek powder instead of whole fenugreek seeds. If you want a bit sour taste, then you need to add citric acid crystals. But ensure that the pickle is always below the oil surface. The ration of ingredients is:

Goose berry (250): Red chilli powder (½ cup): Mustard seeds powder (3 tbs): salt (to taste): Turmeric powder (1 tbs): Oil sufficient to soak the berry pieces and submerge all the other ingredients: Pre dry roasted fenugreek powder (1 tsp): citric acid crystal (1 tbs). All these should be mixed well and allowed to remain for at least 15 to 20 days before use. Store it in an air tight jar.

 

          nellikkAi pickle stock               nellikkAi URugAi (South Indian)

Note: For preparing any pickle it is always better to use red chillies, sauté them in a little oil and powder instead of using the readily available dry chilli powder. This will enhance the taste of the pickle.

 nellikkAi (Goose berry) Pickle (North Indian)

Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Fresh goose berries

Red chilli powder

Fenugreek powder

Turmeric powder

Rock salt powder

asafoetida

Mustard seeds

Bishop’s weeds (ajwain)

Dry roasted fennel seeds powder

Salt

Mustard/white sesame or refined oil

 

250 gms

100 gms

½ tsp

1 tsp

1 tsp

½ tsp

1 tsp

½ tsp

1 tsp

to taste

Qty reqd

 

Method

Wash, clean, blanch, deseed and separate segments of goose berries as above. Cool dry. Add salt, rock salt powder, turmeric powder and red chilli powder. Toss well. Keep it in an air tight jar for three days tossing daily once. After this, season it with mustard seeds and other ingredients. Mix well and add oil so that the oil is above the pickle. If you do not get or like mustard oil, then you can use pure white sesame oil (til oil) or refined oil.

nellikkAi pickle (North Indian)

 nIr nellikkAi (Goose berry) Pickle 

Preparation time: 30 minutes   Shelf life:  1 year

 Ingredients 

 

Goose berries

Turmeric powder

Salt

 

250 gms

1 tsp

To taste

 

Method

Wash, clean and dry the berries. Take sufficient water as to soak all the berries and add salt (about 50 gms) and turmeric powder. Boil the water. Prick each berry with a sharp needle in 5 to 8 different places and put all of them after this in the boiling water to remain for 5 to 10 minutes. Put off fire and allow the contents to cool down. When cool, store in an airtight jar. Cover the mouth with a muslin cloth after folding it double and tie tightly without allowing gap so that nothing enters the jar through the mouth. Keep this jar daily in the sun for 10 to 15 days till the berries become a bit brownish. Remove the cloth and close the jar with an airtight lid. Store in a cool place. This is very good for convalescing patients as well as for taking with curd rice. You can also use it as stock and prepare pickle, paccaDi or chuTney.

nIr nellikkAi

Note:

1. Instead of tying the cloth and keeping it in the sun, you can directly spread this on a plastic sheet after removing the segments and deseed and dry in the sun. In the evening you can put back in the salt water and next day repeat the process till all the salt water is exhausted and the moisture vanishes drying the goose berry pieces completely. This can be used as salty vaRRal and can be useful to make paccaDi and chuTneys.

2. Instead of salt if you add sugar only with a pinch of turmeric powder and dry as above it becomes sweet vaRRal.

3. You can also make sugar syrup by just heating sugar in water and boil till it dissolves and then add the berries that are already pierced with a needle and then boil it for another 10 minutes. You can cool and store in an airtight jar.

4. You can blanch, deseed and dry the segments in the sun to make them bone dry. Either you can boil them in sugars syrup and store after they cool or just add sugar and cover the mouth of the jar with a cloth tightly and keep it in the sun day for 15 days or till the sugar melts and integrates with the berries. You must also toss this daily once.

In both the sweet varieties, you can add cardamom powder if you desire.

(To conclude)

Indian Pickles – VIII

Posted in Indian Pickles with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 4, 2012 by icareufriend

(Contd. from previous posting)

For garlic pickle never use the packed pearls available in the western countries but always buy fresh garlic clusters looking like big onion with bigger pearls. Never also buy single pearl varieties known as Nepali garlic or Mountain garlic (MalaippUNDu). The pearls should be slightly cream yellow in colour if fresh but not brownish as they are stale varieties.

PUNDu (Garlic) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Garlic cloves

Red Chilli powder

Table salt

Mustard seeds

Fenugreek powder

Turmeric powder

Citric acid crystals

Sugar

Refined or white sesame oil

 

2 cups

50 gms

To taste

1 tsp

½ tsp

½ tsp

1 ½ tsp

2 tsp

Qty reqd

 

 

           Fresh Garlic Clusters                               Garlic pearls

Method

Peel the skin of Garlic cloves. Roast the mustard and fenugreek seeds dry and then grind them together finely. Mix these with the salt, chilli powder, turmeric powder, citric acid, oil and the garlic cloves. Ensure that the ingredients including the garlic pearls are below the oil surface always. Taste and if you need a little more salt or chilli powder add. Keep these in an air tight jar. Toss daily once. You can use after about a month. Store in a cool place.

Garlic pickles (South Indian)

PUNDu (Garlic) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Garlic cloves

Red Chilli powder

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA powder

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain/Omam)

asafoetida

Citric acid crystals

White sesame oil

 

2 cups

2 tbs

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

½ tsp

2 tsp

1 tsp

½ tsp

½ tsp

1 tsp

1 tsp

Qty required

 

Method

Peel the skin of Garlic cloves. Roast the mustard, fenugreek, cumin, and aniseeds along with Bishop’s weeds dry and then grind them together with rock salt finely. Mix these with the table salt, chilli powder, turmeric powder, garam MaSAla powder, citric acid crystals, asafoetida and sugar. Taste if any ingredient is to be adjusted. Mix it well with garlic cloves and a little oil. Keep these in an air tight jar. Pour the remaining oil over this to ensure that the pearls are always under the oil surface. Daily toss once. The pickle will be ready after 30 days. Store in a cool place.

Another version:

Here we do not add oil, red chilli powder or citric acid but pure white vinegar as well as cut 15 green chillies (medium). The ingredients must be below the surface of vinegar. The rest of the procedure will be exactly the same as above. After 10 days taste the pickle and adjust any ingredient needed. The pickle will be ready in a month.

North Indian Garlic Pickle

PUNDu (Garlic) tokku

 Preparation time: 30 minutes   Shelf life:  1 month

Ingredients 

 

Garlic cloves

Red chillies (Long) 

Salt

Jaggery shreds

Tamarind

Mustard seeds

Fenugreek powder

asafoetida

Refined oil

 

¼ cup

4

To taste

2 tbs

Small lemon size

1 tsp

½ tsp

¼ tsp

Qty required

 

Method

Remove the fibres and seeds of tamarind and soak it in a cup of water.

Peel the garlic. Grind the red chillies roughly and then add the garlic cloves and salt. Grind finely along with the soaked tamarind with its water. After grinding into paste remove and clean the jar of the mixie with a little water and add this also to the paste. Take oil in a kaDAi and add mustard seeds. When they splutter add the garlic paste to it and jaggery. Sauté well till the contents leave the side. Remove from fire. When warm add the pre dry roasted fenugreek powder and asafoetida. Mix well Store after it is cooled in an air tight bottle. You can use it with plain rice, curd rice, tOSai, iDli etc.

 

PUNDu tokku

(To conclude)