Tag: pickles

Categories
Healthy food

(149)Kerda Pickle

Ingredients

  • 500 gms. Kerda.
  • 5 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • 6 lemons

Method

  1. Wash Kerda thoroughly for 2-3 times.
  2. Soak kerda for 3 days and change water two times a day.
  3. On the 4th day cut the stalk of each kerda with the help of scissors ( optional).
  4. Wash thoroughly after cutting stalks.
  5. Spread kerda on cloth for drying for 15 minutes.
  6. In a mixing bowl, mix kerda with salt, turmeric powder and lemon juice( optional).
  7. Keep aside for 4- 5 days and stir properly for two times a day.
  8. On 5th day Kerda pickle is ready.
Kerda
After 3 days
cut stalk of kerda
Kerda Pickle
Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Categories
Pickle

(154)Amla Gunda nu Athanu

Indian Gooseberry and Gumberry Pickle

Ingredients

Method

  1. Wash and wipe Amla and Gunda.
  2. Cut each amla in to lengthwise wedges and keep aside.
  3. Cut each Gunda into 4 and remove seeds and keep aside.
  4. If we measure after cutting Amla and Gunda whole content is 7 cups.
  5. In big vessel , mix amla, gunda and athana no sambhar . Also mix seeds of gunda.
  6. As mucilaginous pulp of fruit, which remains stick with seeds, having medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Store in air tight glass jar at room temperature. After tightly fill jar with pickle, pour extra oil on the top and make sure that layer of the oil is above the pickle layer but if you are storing pickle in refrigerator then no need to add extra oil.
  8. Enjoy pickle with any of your favourite food but it taste best with steamed rice, khichadi or with plain Roti, Paratha, Bhakhri and Rotla.
Categories
Healthy food

(150)Green peppercorn Pickle

Ingredients

Method

  1. Wash green pepper thoroughly 2-3 times .
  2. Pluck green pepper from its stalk and again wash for one time and then spread for 15- 20 minutes on clean kitchen towel under fan.
  3. In a mixing bowl mix green pepper with salt, lemon juice and peels of lemon remaining after squeezing lemon.
  4. Keep aside for 4-5 days and every day stir properly for two times a day.
  5. After 5 days pepper pickle is ready to use.
  6. You can also use peppercorn pickle as one of the ingredients for making mix pickle. Seasoned lemon peels and peppercorns have medicinal use as it is good for digestion.
Peppercorns Pickle
Categories
Pickle

(144)Karandas Pickle

Ingredients

  • 500 gms. Karandas.
  • 2 tbsp Salt and ½ tsp baking soda for soaking karandas.
  • ⅔ cup. Jaggery.
  • 5 tbsp. Til oil.
  • 1 tsp. Cumin seeds.
  • 5 clove.
  • ½ inch Cinnamon.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Asafoetida powder.
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • 1 tbsp. Salt..

Method

  1. Pluck stalk from the Karandas.
  2. Add salt and baking soda to tap water. Soak karandas in this water for 10 minutes.
  3. Wash thoroughly.
  4. Heat oil in non stick pan for tampering.
  5. Add Cumin seeds , wait for crackling sound and add clove, cinnamon and then add asafoetida powder and turmeric. Give quick stir to all whole spices and then add Karandas. After adding salt close the lid and cook for 2-3 minutes to soften on medium flame. Stir in between.
  6. After softening add remaining spices and jaggery.
  7. Stir continuously and cook for one more minute and switch off the flame. Karanda pickle is ready.
  8. Bottled the karanda pickle once it cool down.
  9. Enjoy with Roti, Bhakhri, Thepla, Puranpoli, Chila, Handva, Dhokla, Vada, Bhajia or as you wish.
Karandas Pickle
Categories
Fried Foods Indian bread

(129)Locha Puri.

Masala Puri

Ingredients

  • 3 cups wheat flour.
  • 1 cup water.
  • 3 tbsp. Sesame seeds oil.
  • ½ tbsp. Salt.
  • 1 tbsp. White Sesame seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Carom seeds.
  • 1 tsp. Chili powder.
  • ½ tsp. Coriander- Cumin powder.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp Asafoetida powder.

Method

  1. Mix all dry ingredients thoroughly.
  2. Add water and make a dough.
  3. Keep aside for 10 minutes .
  4. After 10 minutes with 1 tsp. of oil knead dough for 2 minutes continuous will make dough more soft.
  5. Take 2 cms. diameter ball size dough and roll into round flat puri.
  6. Deep fry each puri and serve hot with chilled Shrikhand, Basundi, Dudhpak, Kheer, Aamras and any vegetable but likely with aloo bhaji.
Spices for masala puri
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
Pickle

(79) Athana no Sambhar

Pickle masala

Ingredients

Method

  1. Clean both rai and methi kuriya .
  2. Dry roast salt on slow flame.
  3. In one big kadai ( wok) mix all dry ingredients .
  4. After mixing thoroughly add oil and again mix with hand so no lump will form.
  5. Now it is called sambhar ( pickle masala)
  6. You can store it in air tight container for year or more.
  7. You can make any pickle with this masala and use in vegetables and roti or paratha for making achari dishes .
Rai kuriya
Methi kuriya
All ingredients
sambhar