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Pickles that Tickle and Preserves to Reserve !

Discussion in 'Ask ChitVish' started by Chitvish, Oct 20, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Food Processor Sweet Amla Pickle - can be mixed without it also!

    Amla - 500 gms

    Jaggery or sugar - 250 gms

    Mustard powder - 50 gms

    Red chilli powder - 2 tbsp

    Methi powder - 2 tsp

    Haldi, Salt

    Oil - 50 gms

    Mustard seeds - 1 tsp

    Select big amlas which can be desseded raw, easily. Dessed & chop into pieces.

    Mince in the FP with the steel blade.

    Add all other ingredients except oil & mustard seeds & run FP again for perfect blending & temper.

    Or

    Grate amlas on a steel grater

    Mix in all ingredients except oil & mustard seeds.

    Heat oil & temper mustard seeds.

    Remove, cool & add.
     

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Iyengar Pulikachal & Puliyodarai - Always in demand!

    First dry roast:

    Varali manjal (long slim variety turmeric) - 2 “

    Seasame seeds (black or white) - 3 tsp

    Methi seeds - 1 tsp

    Powder methi-turmeric together & seasame seeds separately

    In 1 tsp oil, roast


    Dhaniya - 2 tsp

    Red chillies - 4-5

    Hing - 1 tsp, keep separately

    And powder.


    Soak for 2 hrs,

    Gram dhal - ½-3/4 cup

    Drain & roast crisp in little oil.

    Heat in a kadai:

    Oil - ¾ cup

    Temper in the following order:

    Red chillies - 12-15, chopped into small pieces

    When it sizzles, add

    Mustard seeds - 4 tsp

    Urad dhal - ½ cup

    Curry leaves - few

    Now add:

    Tamarind paste - 4-5 tbsp + 1 cup of water

    Salt, haldi

    When it has boiled well, add first hing powder.

    Simmer for some time & add dhaniya-red chilli powder.

    Remove when sauce consistency is reached add all other powders & fried gram dhal.
    Iyengar Pulikachal-2.JPG

    When mixing for puliyodarai, fry some peanuts in oil and add.
    Iyengar Puliyodharai Close-up 2.JPG

     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ginger Preserve (Inji Morabba) - Don't we all love it??

    Select tender firm ginger, free from fibres. This is very important.

    Peel & cut horizontally into ¼ “ (or less) pieces.

    Chopped ginger - 1 cup

    Sugar - 2 cups

    Water - 4 cups

    Lime juice - 1 tsp

    Take the ginger in a cloth and tie the cloth.

    In a pressure cooker take 2 cups of water & immerse this inside.

    Pressurise for 10 mts after the first whistle comes.

    Cool, open & take out the cooked pieces.

    Heat water & sugar till it boils.

    Add 1 tbsp mik & boil for a few mtes.

    Dirt will collect & float on the top.

    Strain & use the clear syrup.

    When it boils, add ginger pieces & lime juice.

    Continue boiling till one-string is reached.

    Switch off.

    Cool & preserve in a bottle with syrup just enough to soak it.
    ginger in syrup.jpg
    Keep the ginger pieces immersed in syrup for 3 days to soak well.
    ginger dry-in syrup.jpg
    Drain well & dry in shade the ginger pieces.

    After a few hours, roll them in sugar.
    Ginger murabba.JPG

     
    Last edited: Oct 1, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green Tomato Thokku - very tangy!


    Firm, medium sized green tomatoes - 10


    Red chilli powder - 4-5 tbsp red chilli powder(or to taste)


    Hing - 1 tsp


    Methi seeds - 1 tbsp


    Haldi - 1 tsp


    Mustard seeds - 1 tsp


    Gingelly oil - 1 cup


    Salt


    Wash & slice tomatoes.


    Roast methi & powder with hing.


    Heat ¼ cup oil in a kadai.


    Add mustard seeds, followed by tomatoes, salt & haldi.


    Cook on a slow fire, add ing remaining oil gradually.


    After the tomatoes are cooked, add chilli powder & powdered masala.


    Cook for 2-3 mts & remove.

    green tomato thokku.JPG
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lime Exotica - katta-meeta , a digestive as well !

    This is extremely delicious, but less hot. One small piece is said to counteract indigestion. This can be stored for up to one year.

    Lemons (or limes) - 500 gms (10-11 no:s)

    Salt - 100 gms

    Haldi - 1 tsp

    Sugar - 500 gms

    Grated jaggery (clean quality) - 250 gms

    Chilli powder - 1 tbsp

    Wash the lemons & wipe dry.

    Squeeze out the juice of 5-6 no:s to get approximately ½ cup of juice.

    Cut the remaining into quarters & dessed.

    Place the squeezed lemons & cut pieces in a glass bowl.

    Mix together salt, lemon juice , haldi & pour over the lemon pieces.

    Press the lemon pieces in the jar tightly so that the juice covers the pieces.

    Cover the jar with a ld & place under the sun for 10 days until the lemons are soft & give away under the pressure of your thumb.

    Toss the contents occasionally.

    Add sugar, jaggery & mix well.

    Leave aside for 8-10 days or until the sugar has dissolved, stirring the contents occasionally.

    Add chilli powder & mix well.

    Keep in a cool dry place – it lasts for one year.

    lemon exotica.JPG

     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet Tomato Chutney - very good with stuffed parathas.

    Red ripe tomatoes - 500 gms

    Sugar - 500 gms

    Red chillies - 12-15

    Garlic - 10 pieces

    Ginger - 3 “

    Vinegar - 175 ml

    Salt

    Grind red chillies, garlic and ginger with vinegar.

    Blanch tomatoes & remove skins.

    Cut into slices, add remaining vinegar & boil till fruit is soft.

    Add sugar, ground paste, salt & boil the whole mass gently till chutney consistency is reached.

    Because of the high sugar content, it tends to burn quickly & also sets very fast.

    Be careful to remove when jam consistency is reached.

    sweet tomato chutney.JPG



     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Minced Bittergourd Thokku - you will fall in love with it!!

    If fried with little more oil, this can be preserved for a week to 10 days.

    Bittergourd - 3 medium (grated or minced in FP)

    Tomatoes - 3 ( blanched) & chopped

    Tamarind paste - 1-2 tsp (to taste)

    Red chilli powder - 2-3 tsp

    Salt, haldi, hing, a little jaggery to taste

    Liquidise blanched tomatoes with tamarind paste.

    Heat 2-3 tbsp oil & sauté bittergourd on a low fire till it shrinks.


    Add all other ingredients & cook on a low fire, stirring, till it becomes a mass.


    If fried with little more oil, this can be preserved for a week to 10 days.
    Desktopn.jpg
     
    Last edited: Mar 29, 2011
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kalyana Lime Picke - teases your taste buds!

    This pickle has very short shelf-life, but can be used with 2 days of preparation. The spice level varies wth the size of the lemons & so has to be suitably adjusted.

    Medium sized, thin skinned lemons - 6

    Salt - ½ cup

    Red chilli powder - 2-3 tbsp

    Hing - 1 tsp

    Methi powder - ½ tsp

    Oil - to cover the pickle.

    Boil 2 cups of water drop the lemons & cook for 3-4 mtes.

    Switch off, keep covered & cool thoroughly.

    Chop into 8 pieces, removing seeds.

    Mix all spices & salt.

    Heat oil & add after it cools a little.

    Keep stirring it twice or thrice a day till it becomes soft. It will take 2-3 days.

    Keep refrigerated for upto 2 weeks.


    mar 28tth 003.jpg
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khatta Meeta Mango - delicious!!

    A professional cook gave me a Sweet Avakkai recipe.

    I “tweaked” it & tried the following.

    His recipe is:

    Mangoes, cut with skin & seed as for avakkai - 1 kg – very sour variety

    Red chilli powder, powdered rock salt, mustard powder - 1kg, each

    Good quality jaggery - 2 kg

    Enough oil to float on top.

    Mix everything thoroughly. Allow to stand.

    I tried thus:

    Grated medium sour mango - 1 cup

    Red chilli powder - ½ cup ( I added Bedekar pickle masala)

    Powdered mustard - 2 tbsp

    Extra salt, since pickle masala was added - 1 ½ tsp (If you add red chilli powder, add the same amount of salt)

    Powdered jaggery - 2 cups

    Oil - ½ cup

    I mixed all the above & stirred on low fire over stove top till jaggery dissolved. Remove, cool & store.

    The proportion may slightly be changed depending on the sourness of mango & how sweet you prefer it. If you want to store for long add more oil.

    June 19 008.jpg
     
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