Saturday, 10 March 2012

Arvi Pickle Recipe


1/2 kg arvi
2 teaspoons ground methi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili pepper (Lal Mirchi)
4 teaspoons Salt (Namak)
1 1/2 cups Vinegar (Sirka)
juice of 2 Lemons (Nimbu)
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1/4 teaspoon nutmeg
1 small piece mace

Cooking Directions:
  • Boil the arvi in salted water until nearly tender.
  • Drain and cool.
  • Peel and press a little.
  • Fry the arvi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
  • Grated nutmeg, mace and cook till it leaves its oil.
  • Cool and put in an airtight jar. Serve after two days.
  • This pickle can be kept for 15 days in summer and two months in winter.

Wednesday, 7 March 2012

Amla (Gooseberry) Pickle/Achar


1/2 kg Amla
125 gms Green Chillies (slit )
125 gms Oil
50 gms Salt
1/2 tsp Jeera
1/2 tsp Mustard seeds
2 tblsp roasted & powdered Sesame seeds
1 small Lemon

Cooking Directions:

  • Wash and dry amla and keep aside.
  • Heat oil in a pan and fry green chillies for 2 minutes.
  • Remove the chillies from the pan Add jeera and mustard seeds.
  • Then add Aamla and fry for few minutes.
  • Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
  • Turn the flame to medium and stir regularly.

Tuesday, 6 March 2012

Aam Ka Meetha Achar - Sweet Mango Pickle


675gms / 11/2 lb. Green Aam (Mangoes)
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder

Cooking Directions

Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.

Sunday, 26 February 2012

Mixed Vegetable Achar Pickle

Prep Time - 2-4 Days
Cook Time - 60-90 Mins
Serves - As Desired

Turnips 4 lb
Cauliflower 2 lb
Young carrots 2 lb
Shelled peas 1 lb
Green ginger 4 oz
Garlic 4 pods
Onions 1/4 lb
Jaggery 2 lb
Chili powder 2 tbsp
Garam masala 1 tbsp
Ground mustard seeds 1 tbsp
Vinegar 3/4 pint
Turmeric powder 1 tsp
Salt to taste
Mustard oil 1 pint

Cooking Directions
Slice turnips into ¼-inch discs.
Quarter carrots lengthwise and cut cauliflower into 2 inch pieces.
Boil water in a large saucepan, add all the vegetables and cook for 5 minutes to soften.
Drain off the water and spread on a clean towel to dry.
Wipe off excess water. Grind garlic, ginger and onions together to a paste.
Heat oil and fry the paste, add remaining spices and salt and fry till the oil floats to the top.
Cool and add vegetables.
Shake the vessel to mix well.
Put in a large jar and keep in the sun for 2-3 days till vegetables turn a little sour.
Shake the bottle well every day.
Heat vinegar with jagger and boil.
Cool and add to the vegetables.
Place jar in the sun for another 2 days till well-blended and tender.
Preserve in airtight jar.