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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. sunkan

    sunkan Gold IL'ite

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    hai vidya,
    all this is trial and error....my avakkai of 5yrs has come to an end with all the mango pieces gone and only the gravy kind of stuff left behind which we call vizhudu...and my sister who stays in pudukottai has this nellikkai which is bigger size ...mom just boiled it removed the seed and tempering with little mustard in oil added this vizhudu along and it turned out superb just simply superb....avakkai with mango will last but this nellikkai u need to do little as it does not last as mango ....may be a week or so....try it if u have avakkai at home use the vizhudu without the mango pieces ...add some deseeded nellikkai after tempering and tell me how u felt eating it....now is the season for large nellikkai in the market try it....the rest if u want the receipe ...u can refer to chitvish avakkai and make it fresh but do not make it tooo much as it will not last....as u boil the nellikkai and deseed and all.....regards ..sunkan...
     
  2. Vidya24

    Vidya24 Gold IL'ite

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    thanx Sunkan

    Dear Mrs Sundari,

    Thank you for yr answer. I do not have nellikkai now, but when I try shall def tell you.

    regards
    Vidya
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green grape Pickle - Can be a case of Sour grapes, as well !

    This recipe is my tribute to the one & only Varalotti in the Indusladies forum, whom I appreciate very much ( for his articles, stories etc) & admire very much ( the photo shows him very smart & very suave !).

    Green grape pickle:

    Seedless grapes only can be used for this.

    The grapes can be quite sour or, sour & sweet – the option is yours.

    Seedless grapes - 1 cup

    Red chilli powder - 1-2 tsp ( depending upon whether it is sour or not)

    Methi powder - ¼ tsp

    Hing - ½ tsp

    Salt

    Oil - 1 tbsp

    Mustard seeds - ½ tsp

    First remove the grapes from the bunches.

    Wash well & dry the grapes thoroughly.

    Pat them between folds of cloth to remove any trace of moisture.

    Slit each vertically into two pieces.

    Keep them in a bowl, add chilli powder, salt, methi powder & hing.

    Heat oil in a kadai & temper mustard seeds.

    Cool & add to the above.

    Mix gently, but thoroughly.

    It gets soaked in an hour’s time & is ready to be eaten.

    Use within 2,3 days so that the crunchy taste of grapes can be enjoyed.

    It is better to prepare small quantities frequently, than preparing a large quantity at a time.

    The most sour variety can also be enjoyed in this pickle.

    Grape pickle.JPG
     
    Last edited: Feb 5, 2009
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  4. varalotti

    varalotti IL Hall of Fame

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    Thanks Chitvish!

    Thanks a ton, Chitvish, for posting the recipe based on a wild idea I had. Now you have given me enough material to boast to my wife that I can do something in the cookery side apart from whatever I am doing now, I mean eating.
    My wife has a clear opinion that the most complex dish I can ever make is hot water and that too with so much of fretting and fuming that the water will boil itself without any assistance from fire!.
    Or perhaps, this is a compliment to your culinary talent that you can convert a wild-goose idea of a wild writer not only into something palatable, but also something delicious.
    thanks once again,
    varalotti
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    It is my pleasure as well, Sir !

    Dear Sir,
    Thanks for your reply. I do hope you taste it & let me know, whether you like it !
    Regards,
    Chithra.
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Methi seed Pickle - inspired by I L members !

    The spice level can be adjusted to suit individual taste, by adjusting the amount of tamarind paste & chilli powder. Jaggery, if added, enhances the taste.

    Methi seeds - ¼ cup

    Tamarind paste - 1 ½ - 2 tbsp

    Red chilli powder - 1 ½ - 2 tbsp

    Salt - 2 level tbsp

    Haldi - a pinch

    Hing - 1 level tsp

    Jaggery - 2 tbsp

    Oil - 3-4 tbsp

    Mustard seeds - 1 tsp

    Wash & soak methi seeds in just sufficient water for 8-10 hrs.

    Pressurise with a pinch of haldi for just one whistle.

    Cool & open – there should be just 1, 2 tsp water in the cooked methi.

    Heat oil & temper mustard seeds.

    Add tamarind paste, chilli powder, salt, hing & fry for a minute.

    Add the boiled methi with water & stir well on a low fire till oil starts floating on top.

    If you want to preserve for a long time, add more oil, enough to float on top.

    Goes with curd rice, parathas, idli, dosai etc !
     

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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Small onion Chutney _ Goes with everything !

    Small onions - ½ kg

    Garlic - 75 gms

    Chilli powder - 30 gms

    Salt - 50 gms

    Tamarind - 100 gms

    Mustard seeds - 1 tbsp

    Saunf - 2 tsp

    Oil - 200 gms

    Peel onions & garlic & grind together coarsely.

    Dissolve tamarind in minimum water & make a pulp.

    Roast mustard seeds & saunf dry & powder with salt.

    Heat oil & fry paste.

    When the colour changes, add tamarind pulp.

    Go on stirring till oil starts separating.

    Add chilli powder, haldi & the made powder.

    Go on cooking till oil separates well.

    Remove & cool.

    Oil should float on top.
     
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coriander Thokku - the most handy " pickle" !

    It is a simple, flavourful, but non spicy dish. If you so prefer, you can make it as spicy as you like. Grind raw coriander leaves with green chillies, tamarind paste & salt to a fine paste.
    In a kadai heat oil, temper mustard seeds, pour the mixture & stir till it becomes like a paste. The latter part, I do in microwave to get a beautiful green colour.


    The consistency can be adjusted from a spreading to flowing consistency. This goes with anything & everything ! - NI & SI.

    It can be used as a spread for cheese, paneer stuffed dosai, sandwich spread besides as a side dish for idli, dosai etc. Make a jiffy raitha, by mixing with curds.It is best always stocked in the fridge !
     

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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Red Hot Chutney - the name is hotter than the chutney.

    This goes very well with tiffins like all varieties of dosais & idlis

    Kashmiri or Andhra chillies or Bedagi give very good colour to this chutney.

    Red chillies - 15 no:s

    Tamarind - 1 lemon size

    Curry leaves - few

    Salt

    Sugar - a little to taste

    Hing - 1/2 tsp

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Curry leaves - few

    Salt, sugar, hing

    Boil 1 cup of water.

    Remove & add all ingredients.

    Stand for 1 hr.

    Liquidise to get a chutney.

    Temper as given.
    kara chutney.JPG
     
    Last edited: Dec 12, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    sweet & sour Mangoes - irresistible is the only word 1

    This goes well with curd rice, methi thepla & stuffed parotas.

    Big mango, slightly sour - 1 ( peel & cut into big cubes)

    Sugar - same amount as the pieces

    Let us assume both are 1 cup each.

    Red chilli powder - 2 tsp ( can be more or less, to individual taste)

    Salt, haldi

    Hing - ½ tsp

    Methi powder - ¼ tsp

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Red chilli - 1

    Heat oil & temper mustard seeds & red chilli.

    Add mango pieces & saute.

    They should become just hot enough not to be held by the hand.

    If they become more hot, the mango pieces will become leathery.

    Now, start adding the sugar little by little, stirring as it dissoves.

    Allow it to thicken so that it will not flow when 1 tsp is dropped on a plate.

    Now add salt, haldi, methi, & hing.

    Remove when it starts boiling.
     

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