Archive for table salt

Try These IV

Posted in Try These with tags , , , , , on January 26, 2018 by icareufriend

Before I start with the posting, let me tell you that it is always better to cultivate your own vegetables if you have enough space. Even if you do not have try to utilise some space as we have done using our balcony to plant chilli, tomato and greens (KIrais). These will be pure and sans chemical fertilizers. We have harvested greens [(Fenugreek leaves (VendayakkIrai) and MuLaikkIrai] and prepared poricca kUTTu from both these leaves (See images below)

 

Green Chillies, MuLaikkIrai/Tomatoes, MuLaikkIrai & VendayakkIrai (Fenugreek in bag)

                       Fenugreek leaves      

                        Poricca KUTTu

                                      MuLaikkIrai leaves

 

Last week someone gave me a lot of curry leaves as it was grown enough in their garden. I wanted to make tuvaiyal as well as store it as powder to be used with cooked rice. This time I tried a different version, a modification of old version posted underhttps://dotcom2889.wordpress.com/2011/05/17/podi-varieties-ii/

Curry leaves powder (New version)

Ingredients

urad dAl (dehusked Black gram)   

Bengal gram dAl    

Curry leaves      

Red chillies (Medium)  

Garlic        

Asafoetida    

Refined oil   

Salt       

1 tbs

1 tbs

1/2 cup

8

5 or 6

2 pinches

1 tsp

to taste

Method

After cleaning and washing curry leaves dry them cold and once the moisture is out keep them aside. Take a wok and pour the oil. When it is hot, add the urad and gram dAls, chillies and garlic and sauté well. After urad dAl becomes golden add the curry leaves and sauté for another minute. Put off fire and let these cool. After these are not hot, grind them in a mixi/blender adding salt and asafoetida. When it is cool, bottle it airtight and refrigerate. Goes well with cooked rice and ghee with poricca kUTTu or roasted appaLam as side dish. To enhance you can add ¼ tsp black pepper to the ingredients for sautéing.

             Curry leaves powder

Green grapes roughage (Cakkai) tuvaiyal

My husband had purchased some big green seedless grapes in the hope they would be sweet but I found them to be sour and sweet as such we extracted juice. I found the remnants (aka chakkai) also to be quite sour as such I wanted to try to convert them into tuvaiyal. This resulted well as expected.

Ingredients

Fibrous remnants after extracting grape juice

Red chilli (Medium)        

Green chili (Medium)

Tamarind             

Urad dAl           

Asfaoetida

Salt 

250 gms

2

2

Small marble size

1 tbs   

1/4 tsp

to taste

* The roughage should be more sour and less sweet as otherwise we may have to increase tamarind quantity.

If you want only green chilli, you can replace the red chilli with that.

If the grapes have seeds, remove the seeds before extracting juice.

Method

Take a wok and add a little oil. When it is hot add the red and green chillies and the urad dAl. Sauté well till urad dAl becomes golden. Put off fire and add these to the other ingredients. Grind all in to the consistency of tuvaiyal in a blender/mixi. This goes well with curd rice. If you like you can use it with cooked rice too and roasted appaLam or poricca kUTTu.

Grapes roughage Chutney

 

 

Kadamba Recipes V (Grandma herbal recipes)

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , , , , , , , , , , , , on March 24, 2013 by icareufriend

(Continued from previous posting)

In this session, let us see some home remedies for certain situations normally used by grandma. I had personally seen that these cause no harm or side effects but tackle the situation effectively. Here, I am going to discuss only a few important ones as the entire list is huge and for which a separate blog would be necessary.

 MiLagu tuLaSi KashAyam (Pepper/Basil) potion

This is a remedy for cough and cold for adults and also this removes hoarseness in the throat (sore throat).

Ingredients 

 

Black pepper

Basil leaves (tuLaSi)

VAl miLagu (Jawa/white pepper corn with tail)

Turmeric powder

Sugar or pure honey

GhI (Clarified butter)

 

1 tsp

12 to 15

½ tsp (optional)

2 pinches

½ tsp

2 drops

 

Method 

Roast the pepper and grind coarse. Mash basil leaves after washing (ensure that there are no insects or their eggs at the bottom of the leaves) and boil with ¾ cup of water with turmeric powder. Strain and add sugar or honey and ghI if available. Drink when warm.  

1 basil-leaves 2 VAl MiLagu

          Basil leaves (tuLasi)                   VAl MiLagu (White Pepper)

Cittarattai KashAyam (Galangal) potion

This is a remedy for cough and sore throat.

Ingredients 

 

Cittarattai (Galangal/Alpinia rutans/ciratA)

atimadhuram (liquorice root/jyEshTamadhur)

Sukku (dried ginger/SUnT)

Black Pepper corn

 

1″

1″

½”

¼ tsp

 

Method

Never boil any herb (bark, root etc) straightaway but first clean, break into small pieces either by flattening or with a small hammer/pestle and wash. In the same way clean the above, break into small pieces and flatten the above first and then wash. Strain the water and then boil all in a glass of water. Strain to extract the clear liquid. Add warm milk and sugar or you can take with sugar and without milk. This controls fever too.

3 cittarattai 4 atimadhuram

               Cittarattai                                   atimadhuram

5 Sukku

Sukku

inji vaRRal (Salted ginger with lemon

This is a remedy for digestion and acts as a good appetiser. Cleans your alimentary canal.

Ingredients 

 

Fresh tender ginger

Lemon (big)

Table salt

 

250 gms

2

to taste

 

Method

Wash the ginger, scrap the skin and cut into small pieces. Cut the lemons and extract their juice over a ½ tsp of salt and add to the ginger pieces after removing the seeds. Mix well and add a little more salt if you feel. Dry these well in the hot sun till become brittle. Store them after cooling in an airtight bottle. You can also powder this and store. Take daily in the early morning 1 tsp of this in empty stomach just 1½ hours before your coffee or tea.

Pitta KashAyam (Potion for biliousness) 

This removes the biliousness and the bitter taste.

Ingredients 

 

Fresh ginger

Dhania (Coriander seeds)

Betel leaf

Lime juice

 

¼”

½ tsp

1

¼ tsp

 

Method

Wash and grind all the above into a paste. Add ½ a cup of water, little lime juice and salt or sugar and mix well. Drink in empty stomach in the morning 1½ hours before coffee or tea. 

 6 betel leaf

Betel leaf

Now, a few important tips

1. In case your child is having loose motion do not worry. Take a little fenugreek, roast and powder finely. Mix a little honey and smear this a little twice or thrice in a day on its tongue and stop once the loose motion stops. In the case of adults, you can soak a little fenugreek in curd and drink after it is soaked well. This also reduces the heat in the body. Never give this when the fever is high. Consult a doctor in that case. In the case of adults, tea liquor with a little lemon juice and sugar stops loose motion.

2. In case there is an abscess on the eyelids or the eye lids are swollen, take a little cooked rice and pour ½ tsp of castor oil. Mix well and place it on a clean cloth and give fomentation on it when warm. In the case of children and adults, if there is sty, then just apply a little castor oil on the eye lids. For babies, apply a little mother’s milk on the eye lids and not castor oil.  

3. Many people do not know that taking of plenty of water every hour keeps the kidneys clean and saves people from kidney failure and dialysis. Besides, there is a natural her that is really wonderful to remove toxins and other chemical substances to keep the kidneys very clean. It is coriander leaves or cilantro leaves. Just take a bunch of leaves, clean and wash. Grind into a paste and boil with two glasses of water. Cool and strain to have clear extract. Refrigerate and take daily ¼ glass of this extract in empty stomach 1 ½ hours before coffee or tea.

4. Do you know that a tsp of turmeric powder mixed in warm milk and taken weekly thrice keeps arthritis under control?

I will be back with some more medicinal recipes in my next session.

  (To continue)

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)

Kadamba Recipes II

Posted in Kadamba Recipes with tags , , , , , , , , , , , , , , on March 12, 2013 by icareufriend

(Continued from previous posting)

In this session we will discuss about the chips that are used as starters, side dish for raSam rice etc. We can prepare these from certain vegetables like Yam, potato, raw banana and tapioca. Of these also, only potato can be used to make raw chips and stored for frying any time. I had seen chips made from carrot, beetroot etc but they are not very tasty! For making instant chips, we can use yam, potato and banana.

** Very Imp. Note

For all chips, never heat oil to the fuming point; once the oil reaches frying point simmer the flame to medium; never fry unless the oil reaches frying point; fry for 3 to 5 minutes turning side every now and then; and never store the chips when they are hot but only after they cool and the oil is drained.

 SEnaikkizhangu Varuval (Yam Chips)

In Tamil Nadu, especially in Chennai, they wrongly call it as KaruNaikkizhangu which is entirely a different variety of tuber,

Ingredients 

 

SEnaikkizhangu (Yam)

Table salt

Red chilli powder

Refined oil

Turmeric powder

 

 

500 gms

to taste

1 tbs

q.s. to fry

1 tsp

KONICA MINOLTA DIGITAL CAMERA

SEnaikkizhangu Varuval

Method

For this purpose and for preparing other food items using yam, you need to select only the variety that should be yellowish inside when cut and not pink since the pink variety is acidic and itches the tongue and throat too much. Yam being a tuber has a lot of clay covering its outer surface as such needs thorough washing. After washing remove the skin. Dissolve a teaspoonful of turmeric in about 500 ml water in a bowl to place the raw chips to stop it becoming brown or black. Cut the yam like thin finger chips, dices or into any other shape using a scraper but remember to cut only as thin as possible in order to have crispy chips. Place the cut chips into the turmeric water and after cutting the whole yam, let it soak for 5 minutes. Wash thoroughly under water twice or thrice to remove the starch and acidic content. Drain water and dry under a ceiling fan over a tissue paper or clean cloth. The purpose is to remove the moisture content over the surface to have dry chips before frying.

Dissolve fully two tsp salt in 4 tsp water and keep aside. Ensure that there is no solid salt particle as otherwise they will splutter too much later.

Heat oil in a thick bottomed wok (KaDAi) and never allow it to fume. To test whether it had reached the frying point, after a few minutes, drop a small piece of dried yam. If the oil is ready, the piece will jump up to the surface with air bubbles coming out. This is the point where you have to simmer the flame to medium. Fry the cooled dry chips in such a way that they are immersed in the oil. Turn the chips from time to time to fry all the sides and stop them becoming too brown. After 5 minutes, sprinkle the salt solution over the chips when they are frying. If you find it difficult then you may directly add ¼ tsp salt solution to the oil. The oil may splutter a little but the salt will stick to the chips. After frying for another 2 to 3 minutes, simultaneously turning the chips, when the chips become golden coloured, remove the lot and drain the oil placing them over a strainer. This way fry the entire quantity of dry chips, each time sprinkling salt solution. Let the oil be strained and the chips cooled. Heat a pan for 2 minutes and remove from the fire. Add the red chilli powder and sauté for a few seconds. Sprinkle this over the chips adding more salt if needed and toss for a while to allow the chilli powder and salt to spread uniformly. Serve. If you want to store then do it in an airtight container. Anyway you cannot use it for more than two days if you want crispness.

Some people may add rock salt, some may use pepper in place of chilli powder or cumin seeds powder with pepper powder. It is optional. Some people use red chillis in place of powder and grind it with salt to have better taste. Here you need to grind it finely.

 VAzhaikkAi Varuval (Banana Chips)

Ingredients 

 

VAzhaikkAi (Raw Banana)

Table salt

Red chilli powder

Refined oil

Turmeric powder

 

 

4 pcs

to taste

1 tbs

q.s. to fry

1 tsp

 

KONICA MINOLTA DIGITAL CAMERA

VAzhaikkAi Varuval

Method 

The banana should be hard and not tender. To test this just tap with your nail over the banana and it should make a sort of sound when you tap a hard bound book. If you want to use the famous Kerala ‘nEndirangAi varuval’, then also the banana should be hard but not very raw. It should be hard but slightly yellowish (slightly ripe). Either you can place them in water for about an hour before peeling or straight away peel the skin. Cut into slightly thicker discs (since thinner one will burn). Place the discs in the turmeric dissolved water as above for 5 minutes. Wash and cool dry. The rest of the procedure is exactly same as mentioned above for yam chips. For nEndirangAi chips, use coconut oil in place of refined oil. Similarly do not add any chilli powder to these.

 MaravaLLikkizhangu Varuval (Tapioca Chips)

Ingredients 

 

MaravaLLi Kizhangu (Tapioca)

Table salt

Red chilli powder

Refined oil

 

 

2 pcs

to taste

1 tbs

q.s. to fry

KONICA MINOLTA DIGITAL CAMERA

MaravaLLikkizhangu Varuval

Method 

Wash tapioca which is also called kappaikkizhangu. Its chips are hard and some may not like. Remove the skin and cut into thin discs or into long thin pieces vertically. After washing them thoroughly under water, cool dry to remove moisture. Then directly fry as above following the rest of the procedure as detailed. This does not need turmeric solution.

PalAccuLai Varuval (Jackfruit Chips) 

PalAccuLai Varuval

PalAccuLai Varuval

You can prepare this also following the same procedure but after removing the seed from the fruit segment, cut the segment into oblong shaped pieces and follow the rest of the procedure as above.

 (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)

Puddings and Cakes V

Posted in Puddings and Cakes with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on September 18, 2012 by icareufriend

(Contd. from previous posting)

Christmas is just ahead of another 2 months. During this festival, puddings and cakes are prepared. We will also discuss some of these.

 Christmas pudding

Ingredients 

 

Raisins

Currants

Seedless grapes (Kismis)

Dates

Butter

Margarine

Almonds

Table salt

Cloves

Cinnamon

Allspice

Nutmeg powder

Dry ginger powder

All purpose flour (MaidA)

Fresh Bread crumbs

Jaggery (gur) (shredded)

Sugar (fine powdered)

Apple  

Orange juice

Lemon juice

Brandy (optional)

Eggs

Vanilla essence

Cherries

Tooty Fruity (Optional)

 

150 gms

150 gms

150 gms

150 gms

100 gms

150 gms

10 pcs

½ tsp

2 pcs

1″ pc

½ tsp

¼ tsp

½ tsp

250 gms

200 gms

¼ cup

¼ cup

1 pc

2 tbs

1 tsp

1 tbs

3

1 tsp

A few

2 tbs

 

 Method

Wash apple, peel and grate. Wash the currants as well as the grapes and dry cool. Clean the raisins to remove impurities, if any. Blanch the almond and sliver. Chop the dates, currants, raisins, grapes, cherries and add to this the grated apple and slivered almonds.  Dry roast cloves, cinnamon, nutmeg and allspice, powder and mix with the flour with dry ginger powder. Sift the flour along with the spices and salt. Keep them in a large mixing bowl. Add bread crumbs to butter, margarine, sugar and jaggery to this. Add the nuts and fruit mixture to this. Add tooty fruity pieces. Mix well. Whip the eggs and add the orange, lemon juices and vanilla essence. Beat well and add to the mixture in the bowl. Add brandy and blend well. Put all these into a greased pudding container. Close securely and pressure cook till done. Do the needle test as explained in our earlier discussion. Refrigerate. Before serving steam it for about an hour and serve with sauce. Some people pour a little brandy over it and light it to burn.

Christmas Pudding

From our next session onwards we will discuss some of the important cakes that we come across in our day to day life.

(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)