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Archive for the ‘Pickles’

Garlic Pickle Recipe

October 04, 2009 By: admin Category: Pickles No Comments →

Ingredients :
Garlic – 1 kg
Gingelly oil – 500 ml
Lime fruits – 30 nos
coriander seeds – 30 gms
Fenugreek – 10 gms
Jeera – 10 gms
Asafoetida – a pinch
Red chilli powder – 100 gms
Salt powder – 100 gms
Powdered jaggery – 100 gms
Turmeric powder – 10 gms
Mustard – 10 gms
Method :
1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
2. Grind them to a fine powder and our Masala Powder is ready.
3. Cut the lime fruits, extract the juice, filter and keep it.
4. Add a pinch of salt to this so that it may not turn bitter.
5. Heat the gingelly oil in a thick bottomed pan and add mustard.
6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
9. Allow it to cool and store in bottles.
Tasty home made garlic pickle is ready.

Ingredients :

Garlic – 1 kg

Gingelly oil – 500 ml

Lime fruits – 30 nos

coriander seeds – 30 gms

Fenugreek – 10 gms

Jeera – 10 gms

Asafoetida – a pinch

Red chilli powder – 100 gms

Salt powder – 100 gms

Powdered jaggery – 100 gms

Turmeric powder – 10 gms

Mustard – 10 gms

Method :

1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

2. Grind them to a fine powder and our Masala Powder is ready.

3. Cut the lime fruits, extract the juice, filter and keep it.

4. Add a pinch of salt to this so that it may not turn bitter.

5. Heat the gingelly oil in a thick bottomed pan and add mustard.

6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

9. Allow it to cool and store in bottles.

Poondu Oorugai or Garlic pickle

Poondu Oorugai or Garlic pickle

Tasty home made garlic pickle is ready.

Easy Instant Mango Pickle Recipe

July 16, 2009 By: admin Category: Pickles No Comments →

Ingredients:

Raw Mango – 1

Chilli Powder – 2-3 tsp

Salt – 2 tsp

Gingely Oil – 1 tablespoon

Asafoetida – 1/4 tsp

Mustard – 1 tsp

Method:

1. Wash and chop the raw mango to fine pieces.

2. Add salt and chilli powder and mix well.

3. Heat oil in a tawa, add mustard and asafoetida and add it to the chopped mango.

4. Mix well and serve.

Easy Instant Raw Mango pickle

Easy Instant Raw Mango pickle

This instant mango pickle can be stored for 3 days if refridgerated.

Raw Mango Pickle Recipe

May 27, 2009 By: admin Category: Pickles No Comments →

Ingredients :

Raw Mango – 6 no medium

Red chilli powder – 200gms

Turmeric powder – 1/4 tsp

Fenugreek – 100 gms

Mustard – 100 gms

Asafoetida – 1/4 tsp

Salt Crystals – 300 gms

Gingelly Oil – 300 ml

Method :

1. Wash dry and slice the mangoes to small cubes, removing the pitt and leave it for few mins to dry.

2. Grind the crystal salt and keep it ready.(This salt will taste well)

3. Now add salt and chilli powder, mix well and leave it for 2 days.

Mango Pickle

4. Roast fenugreek and mustard in a dry tawa and grind them when they come to room temparature.

Fenugreek and Mustard Powder

5. Heat Oil adding asafoetida and turmeric powder.

6. When the oil comes to room temperature, add the powder that we prepared and add the oil and mix it with the mango.
Fenugreek-Mustard Powder added to the chilli-salted mango
This mango pickle will taste very good when served after 4 or 5 days and can be stored longer.


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