View Full Version : ((__pickel recipe__))

09-21-2010, 02:45 PM

10 gramss red chili powder
400 gramss green apple
10 gramss sugar
1/2 cup vinegar
1/2 teaspoon turmeric powder
1 tablespoon cumin powder
1 tablespoon coriander seeds, roasted and ground
1 teaspoon mustard seeds, ground
Salt to taste
For tempering:
1tsp cumin seeds
1tsp mustard seeds
1tsp ginger/garlic paste
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fenugreek seeds
1/2 cup oil

*Wash and wipe-dry the apple. Cut it horizontally into half inch long slices.
*Add sugar, vinegar, salt, turmeric, chili, cumin, coriander and mustard powder.
*Keep aside.
*To prepare tempering, heat oil in a wok and fry mustard and cumin seeds.
*Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool.
*Pour the mixture over the apple.
*Transfer it to a clean, dry airtight bottle.

09-21-2010, 02:46 PM
Brinjals PICKEL

Brinjals (aubergines) 3 lb small
Vinegar 3 pints
Gingelly oil ½ pint
Fenugreek 1 teaspoon
Cumin seeds 1 teaspoon
Mustard seed 1 teaspoon
Dry red chilies 1 oz
Green ginger 1½ oz
Garlic cloves 12
Turmeric powder 1 tablespoon
Springs curry leaves 2
Green chilies 8
Salt and sugar to taste
* Remove stems and quarter the brinjals. Grind with ¼ pint vinegar, red chilies, turmeric, half the ginger and garlic. Finely slice the remaining garlic and ginger.
* Heat oil in a large saucepan, add curry leaves, fenugreek, cumin and mustard seeds, sliced garlic and ginger and fry till brown. Add the ground paste and fry till dry. Add brinjals, green chilies and mix. Pour enough vinegar to cover the vegetable.
* Add sugar and salt and simmer till the brinjals are tender and the oil floats to the top. Cool and bottle in airtight jars.

09-21-2010, 02:47 PM

1tsp mustard seeds, ground
1tsp sugar
1/2 teaspoon turmeric powder
2 green chilies, slit open
2 cloves garlic, crushed
3 ginger slices
50 milliliter vinegar
100 gramss capsicum, cubed and seedless
150 gramss onion, cubed
250 milliliter oil
450 gramss eggplant, cubed
Salt to taste
*Heat oil and fry the eggplant until brown.
*Remove, drain and set aside. In the same oil, lightly fry capsicum and onion.
*Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chilies to the pan.
*Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes.
*Stir in sugar and remove from fire.
*Cool and refrigerate in an airtight sterilized container.

09-21-2010, 02:47 PM

Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kilogram
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 grams, Grind to a paste with 4 tablespoon vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tablespoon
Mustard seeds (rai) 100 grams
Ginger (adrak), sliced 2 tablespoon / 24 grams
Garlic (lasan), sliced 1 tablespoon / 12 grams
Cumin (jeera) seeds 100 grams
Fenugreek seeds (mithi dana) 100 grams
Gingelly or groundnut oil 2 cups / 400 milliliter
Garlic (lasan), chopped 1 tablespoon / 12 grams
Ginger (adrak), chopped 2 tablespoon / 48 grams
Vinegar (sirka) 1¾ cups / 350 milliliter

Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chili paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.