Tag: pulav

Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
Pickle

(86) Boriya Keri Gunda

Water Pickle.

Ingredient

  • ½ kg. Keri.( Mango)
  • ½ kg. Gunda.( Gum berry)
  • ½ kg. Guvar. ( cluster beans)
  • ¼ kg. Salt.
  • 2 tbsp. Turmeric powder.
  • 2 tbsp. pure Castor oil. ( buy from the grocery store).

Method

  1. Wash keri, gunda and guwar thoroughly.
  2. Cut keri into 1 cm. size cubes.
  3. Separate each gunda from its berry with the help of scissors. Keep small stalk with each gunda.
  4. Cut guwar into 4-5 cms. pieces.
  5. Apply castor oil on mouth of each gunda with finger.
  6. In sauce pan mix keri ,gunda and guwar with salt and turmeric powder.
  7. Add castor oil in it and mix thoroughly.
  8. Close the lid of the pan and do not disturb for one day.
  9. For next 3 days stir the mix 3 to 4 times a day. Rest of the time keep the lid closed.
  10. After 4 days transfer pickle into glass or plastic jar.
  11. Add 3 glass of cooled , boiled water in the jar.
  12. Pickle will be ready in 20 days but every day stir the mix 2 times .
  13. Enjoy this pickle with Khichadi, Kanki, Pulav, Roti or as your desire.
Raw Mango
Gunda with small stalk
Marinated keri and gunda