Pickles

Hog plum pickle(Ambade nonche)

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KONICA MINOLTA DIGITAL CAMERA                                         Ready to serve Hog plum pickle

Time taken: around a day

Stays for -2-3 Months when stored in fridge

Hog plum in english is Ambade in konkani and Amtekayi in kannada.  Hog plums contain vitamin a and c which is essential to maintain ligaments, hair, skin and tendons.Vitamin A is needed to maintain eye health and also to maintain immune system.Both vitamins are  natural antioxidants protecting your body from damage from free radicals. We prepare a dish called “Menkai” which i have already put up on this blog and today i would like to put up instant hog plum pickle which can be relished with curd rice and dal .  It is green in colour and when tender we can chop it into half and the pickle with seed will be very yummy.  But now that it is little more than tender (the seeds have hardened) and i had to chop of the pulp with skin and prepare this pickle.  Here is my version of the pickle.KONICA MINOLTA DIGITAL CAMERA                                                         Fresh Hog plumsKONICA MINOLTA DIGITAL CAMERA                                                          Chopped Hog plums

 What you need to have:

1. Chopped Hog plums – 2 cups(used only pulped skin since not tender)

2. Table salt – 2 tablespoon

3. Red chili powder – 2 and 1/2  tablespoon

4. Mustard dal – 2 tablespoon

5. Fenugreek seeds – 1/4 teaspoon

6. Asafoetida powder(soft)-  size of a peanutKONICA MINOLTA DIGITAL CAMERA                                            Ingredients of pickle masala powder

What you do with what you have:

1. Wash and pat dry Hog plums and chop of the skin and cut it into bite size pieces, transfer it to a wide bowl and  add salt to it and keep it aside over night.  Stir with a dry spoon to combine well.KONICA MINOLTA DIGITAL CAMERA                              Chopped Hog plums with a couple of seeds just crushed KONICA MINOLTA DIGITAL CAMERA                                     Salt being added to chopped hog plums

2. Place a spatula with 1 teaspoon of cooking oil it on medium flame.  When heated add  asafoetida to  it and fry till done.KONICA MINOLTA DIGITAL CAMERA                                           Asafoetida being fried in oil

3. Just transfer it  to another plate and in the same oil fry fenugreek seeds till done.(do not over fry since it will turn bitter.)

                                        Fenugreek seeeds being fried in oil

4. Place all the fried ingredients in a separate plate.KONICA MINOLTA DIGITAL CAMERA                                               All ingredients in a plate

5. On cooling, powder it in the mixer to a  medium fine consistency.KONICA MINOLTA DIGITAL CAMERA                                             All ingredients being powdered

6. On cooling mix it to the chopped and salted  hog plums from step-2 to it.  Place a spatula with 1 teaspoon of cooking oil in it.  Add  mustard seeds to it.  When it splutters, add asafooetida to it.  On cooling pour it into hog plums pickle and mix it well with a wooden spatula.KONICA MINOLTA DIGITAL CAMERA                              Ready to serve Hog plums pickle (Ambade nonche)

Time taken: around a day

Stays :for 3 months when stored in fridge

Good to remember: 1. Use fresh hog plums for better results.

2. powder the masala a little less than fine  is also for taste.

3. Do not add more salt and can always add at the end on checking for salt.

Mixed Vegetable pickle (Instant)

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                                     Ready to serve instant vegetable pickle

How long it takes: 6 hours

This is one of the classic vegetable pickle which is a must in the menu for most of the weddings and other ceremonies.  For this pickle we must always use fresh and tender vegetables, and should be chopped fine to mix up and consume immediately. This is not a conventional oil based pickle, it is water based. This means 2 things – a)  it is healthy ! b) however, it has low shelf life of about 2-3 weeks and has to remain refrigerated between serving. I have got many requests for this recipe and am glad I got a chance to put this up ! Here is my version of the same:

What you need to have:

1. chopped tindura – 1 cup (preferably tender)

2. chopped cauliflower – 1 cup

3. chopped carrots – 1/2 cup

4. chopped long beans – 1/2 cup(preferably tender)

5. chopped raw mango/bilimbi – 1/2 cup(i have replaced with chopped lemon)

6. chopped green chili & ginger – 1/4 cup (green chili 5-6 and ginger a sizable piece)

Ingredients of pickle masala

Ingredients of wet masala(raw)

1. kashmiri chili powder – 4-5 tablespoon

2. mustard dal – 2 and 1/2 tablespoon

3. fenugreek seeds – 1/3 teaspoon

4. asafoetida (soft)- size of a peanut

5. turmeric powder – 1/2 teaspoon

6. table salt – 1/3 cup (approx)

7. water – 3 cups(may use as much as needed)

Ingredients of raw & fried masala ingredients to be grind

Ingredients of masala to be fried in oil:

1. black mustard – 1/2 teaspoon

2. fenugreek seeds – 1/4 teaspoon

3. asafoetida (soft) – size of a peanut dal

4. turmeric powder – 1/4 teaspoon

                                      Ingredients being fried in oil

What you do with what you have:

1. Wash and chop all the veggies into small pieces and pat dry the same on a dry towel for about 3-4 hours till it is completely free of moisture.

2. Place a broad based bowl with 3 cups of water in it. Add salt and bring it to boil and let it boil for another 5 minutes on low flame. Allow it to cool completely.  Add chopped veggies to it and let it stand for about 2-3 hours in it.

3. Place a spatula with 1 teaspoon cooking oil in it and fry asafoetida in it till crispy. Later on fry mustard seeds and add fenugreek seeds and switch off the flame and keep it aside. Allow it to cool.

4. Grind chili powder, mustard dal, fenugreek seeds, asfoetida, turmeric powder  and also fried cooled ingredients adding salt water from the veggies to a fine consistency. Allow it to cool. On cooling add it to the veggies from step 2 to it and refrigerate it.  Yummmmmm!!!!! Enjoy with rice and dal or even with idli, dosa etc..,The gravy in the pictorial at the bottom may appear to be thin but will be fine in a couple of days!!!!!!!!!!!!!! ( Do not add all water and may wait for about 2 hours to settle for the consistency of pickle , since veggies absorb it and one would exactly know how much of salt water has to be added to it. If not adding more of salt water(i mean the salt water in which chopped veggies is immersed)  check for salt and only add a little if needed , stir and then bottle it.    USE ONLY DRY SPOONS FOR SERVING & PRESERVE IT IN THE REFRIGERATOR!!!!!!!!!!

Ready to serve instant vegetable pickle

Good to remember:

1. All the veggies should be fresh and tender for best results.

2. The reason to add a little of the fried masala is  for extra flavor.

3. It should be refrigerated all the time. Never use a wet spoon for serving !

4. Please do not keep it outside at all to avoid it from getting perished!!!!!!

5. On adding the grind masala one may not add the whole salt solution to the pickle and may wait for a while for the pickle to settle down and then do the needful as instructed above in the text.

Avale Hindoli

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Avale Hindoli

How long it takes: 1 hour

Makes: 500 ml bottle

Avalo (Konkani) /Nellikayi (Kannada) /Amla (Marathi) /Gooseberry (English) is known to us as the richest naturally available source of Vitamin C. I have previously uploaded recipes for avale saru and the popular nellikayi chithranna. The ingredients for avale hindoli are the same as for a pickle, but its texture makes it look more like a chutney. This pickled preserve has a shelf life of around 3 months when stored in refrigerator. I remember, in the days when we didn’t have a refrigerator, my mother-in-law would keep the bottle of pickle in the sun daily  to enhance the shelf-life and flavour. This hindoli can be eaten with roti/chapati or dal rice or curd rice too. Let me know how it turned out !

Fresh Amla/Nellikayi

What you need to have:

1. Fresh Amla – 6-8 (when cooked and deseeded will be 1 and 1/2 cup)

2. Red chilly (Byadgi) – 15 -20

3. Fenugreek seeds (methi seeds) – 1/2 Teaspoon

4. Mustard Dal(yellow) – 1 and 1/2  Teaspoons

5. Asafoetida (hing) – Size of a peanut (soft)

6. Mustard seeds – 1/4 Teaspoon (to fry for grinding)

6. Salt – 1 and 1/2 Teaspoon (adjust accordingly)

7. Water – 1 and 1/2 Cup (approx and  better to use boiled cool water)

Ingredients of Garnishing:

1. Raw green pepper – 1 Bunch (optional)

2. Chopped ginger – 1 Teaspoon

3. Chopped Green chilly – 1 Teaspoon

4. Mustard seeds – 1 Teaspoon (For seasoning)

Ingredients of wet masala and garnishing

What you do with what you have:

1. Wash the amla and cook it in the cooker vessel (without adding water to it) for 20 minutes till soft.  On cooling, de-seed it and keep aside.

Cooked amla

2. Place a spatula with a teaspoon of cooking oil on low flame. When hot, add half the quantity of asafoetida/hing and fry till crispy and keep it aside.  In the remaining oil fry half the quantity of the fenugreek/methi seeds too and keep it aside with the fried asafoetida. Next, fry 1/4 teaspoon of mustard seeds in a spatula till it crackles. Mix this with the other fried ingredients. Grind red chilly, and the other raw left over ingredients[(mustard dal, fenugreek, Asafoetida(s0ft)]  and the fried ingredients with salt to a fine consistency adding water in steps.

Ground wet masala

3. Grind the de-seeded cooked amla with this masala to a coarse consistency, adding remaining water to bring it to the required thickness,  so that there are a few small pieces of amla left to chew and relish when served. Place a spatula with 2 Teaspoons of cooking oil on low flame. Fry chopped ginger, green chilly and green pepper  in it. When cooled, add the fried spices to the hindoli and mix well.

Chopped ginger & green chilly being fried

4. Fry mustard seeds and season it to the hindoli on cooling.

Mustard seeds being fried in oil

5. Ready to serve hindoli is as shown in the image below. Store it in a bottle and preserve in cold storage. You can enjoy it with roti, chapati and also with rice and dal and also curd rice.

Ready to serve Avale Hindoli

How long it takes: – 1 hour

Makes: Bottle of 500 ml

Good to remember:

1. Use fresh big amla for this dish instead of the small variety available.

2. One can retain the consistency while serving or even dilute it while eating with a little boiled cool water, but do not store diluted version.

3. For best results, remember that one part of the masala ingredients are ground coarse and another part is grind a little more than coarse and finally mixed. Cooked Amla should be ground at on the whipper mode of the mixer.

4. Never store it at room temperature as it is sure to perish.

5. The quantity of water could vary depending upon the chilli one uses too.(Byadgi chilly which i use makes the masala thick)

Mixed vegetable pickle

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I have already put up a few pickles recipes on this blog namely Lemon pickle, Instant Mango pickle, Star fruit pickle and Raw Jack pickle. Today I am putting up a mixed pickle which I tried a couple of times before having a few friends/family sample. And now it goes up here if some of you wanted to try. thought of just sharing with all the viewers.  It is a mixed pickle of Lemon, Amla , Mango Ginger and the green chilly.  Here is my version of this pickle.

What you need to have:

1. Chopped Lemon pieces – 1/2 Cup

2. Chopped Amla – 1 Cup

3. Green chilly chopped –  4 Number

4. Chopped Mango ginger – 1/2 Cup

Mango Ginger

Chopped Ingredients

Ingredients of Masala powder:

1. Chilli powder (Byadgi) – 7 Teaspoons

2. Mustard Dal – 3 and 1/2 Teaspoons

3. Fenugreek seeds – 1/3 Teaspoon

4. Asafoetida soft – Size of a peanut

5. Turmeric powder – 1 Teaspoon

6. Oil – 10 Teaspoons

7. Table Salt – 1/4 Cup

8. Sugar – 2 Teaspoons

Ingredients of Pickle Masala powder

What you do with what you have:

1. Dry roast salt in a skillet on a low/medium flame  till it turns dry and free falling consistency.

2. Wash and dry mango ginger on a piece of cloth to dry it. Cut it into small pieces, also wash and chop lemon and pit Amla and chop it too. Cut Green chilly into pieces.

3. Place a spatula with 2-3 teaspoons of cooking oil in it on low flame and fry soft Asafoetida in it till crispy. Allow it to cool.

4. In the same spatula fry fenugreek  seeds till done and keep it aside.

Fenugreek seeds being fried in oil

5. Just heat oil in a spatula and warm up Mustard dal in it and immediately transfer it to a plate to cool.

 

Dal fried in oil

6. Heat oil in a spatula, switch off  and just add chilli powder to warm it up but do not burn it. Add turmeric powder too and warm it up to mix with chilli powder on switching of the flame.

  

.

    

Fried ingredients

7. Apply salt and sugar to the chopped veggies from step-2 to it.

                                                                                                                                                                                                                 Salted veggies                                                                                                    8. Powder all the masala ingredients on cooling and mix it to the salted veggies. Heat oil in a spatula add a small piece of soft Asafoetida to it and on cooling just pour this oil on the top of the pickle on  bottling.  This pickle is ready in a couple of months

                                                   Mixed masala powder being added to the veggies

A closer view of the pickle

How long it takes: 1 hour

How much pickle made – 1 Bottle

Good to remember:

1. Use dry spoons for any pickle to enhance the shelf life of the same.

2. Use ripe lemons and fresh Amla.

3. Roasting Salt is to get rid of the sogginess  and turn it free flow. Adding sugar is optional but taste wise I would recommend it.

4. Always warm up oil and add all ingredients one after the other in steps so that it is not burnt.

Pineapple Murabba

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Pineapple Murabba

How long it takes: 45 minutes

Makes: 1 bottle

Pineapple is a very popular fruit worldwide and needs no introduction. We get a special variety of large pineapples here that are grown locally in a place called Moodbidri in Karnataka. The Moodbidri pineapple will be around 6-8 Kilos by weight and is very sweet and juicy. It is yellow in colour, thought we also get pineapples from Sirsi, in North Canara, that are slightly yellowish red in colour. We prepare a variety of dishes like the pineapple pudding, a mango-pineapple sweet-tangy dish called sasam and the popular pineapple rasam – recipes that I have already put up on this blog. Today I would like to put up the Murabba which is essentially pineapple cooked in sugar syrup. It can be served with chapati, roti, dosa idli etc., for the kids, and in fact is a good way to encourage the kids to have breakfast, tiffin i.e. small meals at regular times. We can prepare Murabba with Amla and Mangoes too. The recipe for Pineapple Murabba is as follows:

What you need to have;

1. Chopped Pineapple – 2 cups

2. Sugar – 1 cup

3. Saffron strands – A few

Ingredients of Pineapple Murabba

What you do with what you have:

1. Peel, and remove the ‘eyes’ of pineapple properly so that the fruit is clear. Chop it into bite size pieces as shown in Image-1.

2. Place a skillet with chopped pineapple pieces in it and add required quantity of sugar to it. Heat and stir continuously till done.

 Pineapple being cooked with sugar

3. Cook till sugar syrup attains a consistency in such a way, that when it is poured on a plate, it does not flow and stays intact (imagine tar consistency). Add a few strings of saffron to it and switch off the flame.

 Pineapple being cooked in sugar solution

4. On cooling, transfer and store it in a bottle. It will remain palatable for months if dry spoons is used while in use.

  A closer view of Pineapple Murabba

 Pineapple Murabba being stored in a glass bottle

How long it takes: – 45 minutes

Makes – 1 Bottle

Instant Mango Pickle

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Instant Raw Mango Pickle

How long it takes: 30 mins

Servings: 1 bottle of 1/2 kg mangoes

Summer is coming to an end,  so also the the pickle season. I would like to put up this recipe for instant mango pickle which can be prepared in a span of 30 minutes and has a shelf life of more than 3 months if stored in the refrigerator. I have already put up a few pickles like the lemon pickle,, Star fruit pickle, chopped raw mango pickle (ambe hindi), bilimbi pickle and the raw jack pickle (adgai). This is an easy recipe for starters as well.

What you need to have:

1. Fresh raw mango chopped – 2 cups

2. Chilli powder – 2 and 1/2 Teaspoon

3. Mustard dal – 1 and 1/2 Teaspoon

4. Fenugreek seeds – 10

5. Turmeric powder – 1/2 Teaspoon

6. Asafoetida soft – Size of a peanut

7. Table salt – 6 Teaspoons

8. Cooking oil –  4 Teaspoons

Fresh Raw Mangoes

Choppped Raw Mango

Ingredients of Pickle Masala Powder

What you do with what you have:

1. Wash and wipe the raw mangoes and on drying chop it into bite size pieces and keep it aside as shown in image-2.

2. Place a spatula with 1 Teaspoon of cooking oil in on medium/low  flame and fry asafoetida(soft) in it till crispy and light brown and keep it aside.

Asafoetida being fried in oil

3. In the same spatula again, on heating the oil, fry fenugreek seeds in it till done and keep it with fried asafoetida.

Fenugreek seeds being fried in oil

4. Add a little more oil, and on heating fry mustard dal in it and mix it with the other two ingredients earlier draining extra oil from it.

Mustard dal being fried in oil

5. Heat oil, switch off the flame and add chilli powder to it just stir with the spatula.

Chilli powder being fried

6. Mix all the fried and raw  ingredients and powder it to a fine consistency. (Only half the quantity of the ingredients should be fried and half should be added raw while grinding for better taste and aroma.)

Fried masala ingredients

7. Mix the masala powder and the required quantity of salt to the cut raw mangoes and mix with a wooden spatula. Add 2 Teaspoons of raw oil to it and keep it aside for 3-4 hours  and later preserve it in the regrigerator..

Powdered masala added to the chopped raw mango

Ready to serve Mango pickle

How long it takes: 30 mins

Servings: 1 Bottle of 1/2 K.G

Good to remember:

1. Always use fresh raw mangoes to avoid it from turning soft.

2. One can even use mustard seeds in place of mustard dal. While using mustard just dry roast and remove the skin so that the colour of  pickle is maintained and also it helps in keeping the mango pieces fresh and crisp.

3. One can use cooking oil of your choice. I always use” Saffola gold heart” oil since it is odourless.

4. Keep the pickle at room temperature for about 4-5 hours and later, preserve it in the refrigerator.

5. Check for salt and spicyness before pushing it in the refrigerator.  The reason being that the quantity of masala and salt depends upon the tangyness of mango.

6. Do not use water at all. Once you add salt and masala it gets mixed and the pickle would look as shown in the image -10.

7. Only half the quantity of the masala ingredients should be fried in oil and the other should be added raw for better taste and aroma!!!!!

Bilimbi Pickle

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Bilimbi Pickle

How long it takes: 1 hour

Bilimbi is a tangy fruit/vegetable used in side dishes as well as chutney instead of tomato or tamarind.  The advantage of using Bilimbi is that it is fresh from the garden and also gives an elegant colour to the dishes especially the chutney. The taste is will be heavenly compared to the use of tamarind !  We make fresh pickle using Bilimbi which has a shelf life of around a year, if  especially a dry spoon is used. The pickle is so simple and one needs only tender Bilimbi. If little more than tender ones are used, the veggie turns smooth and makes the pickle a disaster. This is a request recipe.

What you need to have:

1. Bilimbi (only tender preferred) – 2 cups

2. Tinduras – 8-10 (Tender only preferred)

3. Table salt – 6 Teaspoons

4. Mustard Dal – 1 and 1/2 Teaspoons

5. Chilli powder (Byadgi – 2 and 1/2 Teaspoons

6. Fenugreek seeds – 10

7. Asafoetida (soft) – a pinch

8. Turmeric powder – 1/2 Teaspoon

9. Saffola oil – 6 Teaspoons

Bilimbi tree in full bloom

What you do with what you have:

1. Pluck tender Bilimbi and wipe it with a clean cloth and keep it aside in a bowl.

Tender Bilimbi

2. Place a spatula with 2 Teaspoons of cooking oil in on medium flame and fry soft Asafoetida in it till crispy and brown.

Asafoetida(soft) being fried in oil

3. In the same oil, fry fenugreek  seeds when oil is hot and switch off the flame.

Fenugreek seeds being fried in hot oil

4. Heat oil again and fry mustard dal in it. Switch off the flame and fry chilli powder and add turmeric powder to it.

Mustard seeds being fried in oil

5. Fried mix would be as shown in the image below.

Fried ingredients

6. On cooling, powder it in the mixer fine and mix it to the bilimbi from step-1 and also add salt to it.  Add 3-4 teaspoons of raw cooking oil to it.

Pickle mix and salt being added to Bilimbi

7. Pickle will finally be ready to serve on the next morning.  Later store it in the refrigerator. I have also added a few tender Tinduras to it. Heat 2 Teaspoons of cooking oil on the flame.  Add Asafoetida to it.  Cool the oil and mix it to the pickl;e on bottling the same.  This has a long shelf life of one year.

Ready to store Bilimbi-Tindura pickle

How long it takes: 1 hour

Good to remember:  

1. Use only fresh and tender Bilimbi and and few tender Tinduras for the pickle. If more than tender Bilimbi is used, there is every chance that the pickle could also develop fungus and spoil in no time.

2. The chilli powder is Byadgi in this recipe; if using different variety then the measurement could vary.

3. Use dry spoons to increase the shelf life  of the pickle.