Red marinade

Posted on July 10, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

Red marinade is a mixture of split fenugreek seeds, split mustard seeds, lemon juice and mustard oil. Store this marinade in a glass jar refrigerated and it will last for 1months. It is used in many pickles like bhindi til ka achaar, madras onion pickle, spicy mango pickle etc. This marinade is also helpful in the kitchen like sambhaar for making instant pickles.

Storage 1 Month : Refrigerated.
Preparation Time : 5 mins.

Makes 1 cup.

Ingredients
6½ tablespoons crushed fenugreek seeds (methi na kuria)
3 teaspoons split mustard seeds (rai na kuria)
3½ teaspoons lemon juice
6 tablespoons mustard oil
Method
1. Mix all the ingredients in a bowl. Use as required.
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Fish pickle

Posted on June 29, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Timings

Preparation time: 1-2 hours

Cooking time: 10 to 30 mins

Ingredients

  • For the marinade
  • 1kg/2¼lb oily fish such as king fish or mackerel, cut into 1cm/½in cubes
  • 1 tsp red chilli powder
  • 1 tsp ground turmeric
  • 2 tsp salt
  • sunflower oil, for deep frying
  • For the pickle base
  • 6 tbsp sunflower oil
  • 1 tbsp mustard seeds
  • 5 sprigs curry leaves
  • 100g/3½oz fresh ginger, chopped
  • 100g/3½oz garlic, chopped
  • For the fish pickle powder
  • 2 tsp red chilli powder
  • 1 tsp ground turmeric
  • ½ tsp ground fenugreek
  • pinch asafoetida
  • 1 tsp salt
  • 100ml/3½fl oz white wine vinegar

Method

1. For the marinade, place the fish pieces into a bowl, then add the chilli powder, turmeric and salt and stir well to coat the fish evenly. Set aside to marinate for one hour.

2. Once the fish has marinated, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

3. Carefully lower the marinated fish pieces into the hot oil and fry for 3-5 minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.

4. For the pickle base, heat the oil in a separate frying pan. When the oil is hot, add the mustard seeds and cover the pan with a lid. Fry for 20-30 seconds, or until the mustard seeds start to pop. (CAUTION: keep the pan well away from your eyes and face.)

5. When the mustard seeds have finished popping, add the curry leaves, ginger and garlic, and fry over a low heat for 3-4 minutes, or until golden-brown.

6. For the fish pickle powder, mix all of the fish pickle powder ingredients (except the white wine vinegar) to a paste in a small bowl with one tablespoon of water.

7. Add the fish pickle paste to the pickle base mixture and stir until well combined. Continue to fry for 2-3 minutes, or until the mixture starts to darken in colour.

8. Place the fried fish pieces into the pan with the fish pickle paste and stir well. Add the vinegar and bring the mixture to the boil. Remove the pan from the heat as soon as the vinegar has boiled. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.

9. Once the pickle has cooled, transfer it to a vacuum-sealed glass jar. Chill the pickle in the fridge for two weeks before using.

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Tomato pickle

Posted on May 28, 2009. Filed under: Achaar/chutneys/powders | Tags: , , , , |


Take advantage of the summer’s tomato glut and make this pickle with a natural savoury flavour and a bright orange red colour. This cooked pickle is sweet and sour, thick and garlicky with the added crunch of chopped carrots and the aroma of whole spices.
It makes a wholesome replacement for market ketchup.
Use firm, fresh and ripe tomatoes when they are in season.

Cooking Time : 50 mins.
Preparation Time : 40 mins.
Storage upto 1 year : Refrigerated.

Makes 1 1/2 cups.

Ingredients
500 grams firm ripe tomatoes
1 3/4 cups (350 grams) sugar
1/4 cup carrots, finely chopped
3 cloves garlic, peeled
10 to 12 peppercorns
3 cloves
1 black cardamom (elaichi)
12 mm. (1/2″) piece ginger, chopped
4 whole red chillies
1 teaspoon glacial acetic acid
1/2 teaspoon nigella seeds (kalonji)
1 teaspoon chilli powder
1/8 teaspoon nutmeg (jaiphal) powder
1/8 teaspoon mace (javitri) powder
2 tablespoon almonds, peeled
1/2 teaspoon salt
Method
1. Blanch the tomatoes in boiling water. Peel the skin and cut each into 2 halves. Squeeze out the juice and seeds. Keep the tomato flesh and juice aside separately.
2. Strain the tomato juice discard the seeds. Add the sugar to the tomato juice and leave aside for ½ hour.
3. Chop the tomato flesh into large pieces.
4. In a pan, add the tomato juice-sugar mixture, tomato pieces, carrots, garlic, peppercorns, cloves, black cardamom, ginger and red chillies and cook over a very slow flame, stirring occasionally.
5. Cook for about 40 to 45 minutes until the mixture has reduced to less than half its original quantity and the syrup is of one string consistency.
6. Remove from the fire and cool completely. Add the acetic acid, nigella seeds, chilli powder, nutmeg, mace, almonds and salt and mix well.
7. Bottle in a sterilised glass jar and store refrigerated for upto 1 year.
Tips
Glacial acetic acid is a concentrate that is used in commercially prepared vinegar (95% water+5% acetic acid).
You will find it at all chemist shops.
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Assorted pickle

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

These easy-to-make pickles last for several months. They can be used in various ways, eaten as a pickle, salad or served as an accompaniment to the meal.
assorted

Cooking Time : 5 min.
Preparation Time : 5 min.

.

Ingredients
1 teacup whole baby corn
1 teacup carrot sticks
1 teacup beetroot sticks
1 teacup boiled cocktail onions
For the marinade
3 teacups water
1 teacup vinegar
3/4 teacup sugar
1/2 teaspoon salt
10 to 12 peppercorns
4 bay leaves
For the marinade
1. Mix all the ingredients including the water and put to boil. Once it boils, divide into 4 equal parts.
For the assorted pickles
1. Add one vegetable to each portion of the marinade and cook till the vegetables are slightly tender.
2. Cool and store in airtight jars.
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Mustard chilli pickle

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

This is really a hot one! I used to have an uncle who would never sit down for a meal unless he had as an accompaniment some fresh green chillies and a little dish of salt in which to dip them. He was also a great devotee of chilli pickle.
This chilli pickle is only for those who can take the hottest of spices and even then my advice is to eat it in moderation. Sliced green chillies combined with fennel seeds along with other pickling spices and lemon juice.
You can serve this pickle immediately or mature it for 3 to 4 days under the sun and have a mellowed down version of it.
If you wish to try your hands at what is perhaps one of the most revered recipes in the Indian cuisine, then why not have a go at it.

Cooking Time : 3 mins.
Maturing Time : 3 to 4 days.
Storage upto 3 months : Refrigerated.
Preparation Time : 15 mins.

Makes 2 cups.

Ingredients
2 cups (125 grams) Bhavnagri chillies (big green chillies) , cut into 12 mm. (½”) roundels
¼ cup (25 grams) split mustard seeds (rai na kuria)
¼ cup (25 grams) fennel seeds (saunf)
½ teaspoon turmeric (haldi) powder
½ teaspoon chilli powder
4 tablespoons lemon juice
¼ cup (40 grams) salt
Method
1. Roast the fennel seeds. Pound them to a coarse powder in a mortar and pestle.
2. Combine all the ingredients and toss well.
3. Bottle in a sterlised glass jar.
4. This pickle is ready to eat immediately. It can be kept under the sun for 3 to 4 days so that the flavours mellow down. It stays refrigerated for upto 3 months.
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Mooli ka achaar

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , , |

Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite.
This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed.

Preparation Time : 5 mins.
Storage upto 4 to 5 weeks : In a cool dry place.
Cooking Time : 5 mins.

Makes 3 cups.

Ingredients
1 cup white radish (mooli), peeled and cut into thick strips
1 cup red radish, cut into quarters
1 cup white vinegar
1 cup (200 grams) sugar
12 to 15 peppercorns
1 tablespoon salt
Method
1. Combine the vinegar, sugar, peppercorns and salt with ½ cup of water in a pan and bring to a boil, stirring occasionally till the sugar has dissolved. Allow the mixture to cool completely.
2. Add the white and red radish to the vinegar-sugar solution and mix well.
3. Bottle in a sterilised glass jar and allow the pickle to mature for 3 to 5 days before it is ready to eat.
4. Store at room temperature for upto 4 to 5 weeks.
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Sirkewala pyaz

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

This quickly prepared onion relish is usually served with grilled vegetables e.g. paneer tikka, tandoori aloo etc. But I have served it on several occasions as part of a main meal and my family and friends have just loved it.
I have enjoyed making it and sharing this recipe with lots of people. I’m sure you will enjoy it too!
But just a little note of caution before you start . To avoid the strong flavour of onions and vinegar, it is best to cook them covered in a pan and to stir them occasionally. Bottle the pickle in a clean sterilised glass jar. This relish will keep well for upto one month, when stored refrigerated.

Storage upto 1 month : refrigerated.
Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 1 1/2 cups.

Ingredients
1 cup onions, sliced
4 to 5 green chillies, slit
½ cup white vinegar
½ cup (100 grams) sugar
1 teaspoon salt
Method
1. Combine all the ingredients in a pan, cover and cook till the sugar has dissolved, stirring occasionally.
2. Allow it to cool completely. Pour the mixture into a sterilised glass jar and store refrigerated for upto 1 month.
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Sweet peach pickle

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Peaches have long been a favourite pickle ingredient. For pickling, use peaches that are just ripe so that they will remain firm and retain their shape when simmered in sugar syrup. You can peel the fruit or use it along with the skin. This fruity pickle is interestingly spiced with cinnamon and cloves. A dash of salt is added to most sweet pickles to enhance the sweetness of the pickle. This pickle goes well with spicy vegetable curries and parathas. It can be eaten the day it is made or can be refrigerated and stored for upto 1 month.
You can pickle fresh apricots in the same way.

Cooking Time : 20 mins.
Preparation Time : 5 mins.
Storage upto 1 month : Refrigerated.

Makes 1 1/2 cups.

Ingredients
2 cups peaches, peeled and cut into thick slices
1 cup (200 grams) sugar
2 cloves
2 sticks cinnamon
¼ teaspoon cinnamon powder
1 teaspoon sultanas (kismis)
1 teaspoon lemon juice
¼ teaspoon salt
Method
1. Boil water in a pan, add the peach slices and cook over a high flame for 3 to 4 minutes. Drain the peaches and keep aside.
2. Combine the sugar, cloves and cinnamon with ½ cup of water and make a sugar syrup of 2 string consistency.
3. Add the peaches and cook over a medium flame stirring occasionally till the sugar syrup reaches a 3 string consistency.
4. Remove from the fire and allow the mixture to cool. Then add the cinnamon powder, sultanas, lemon juice and salt and mix well.
5. Pour into a sterilised glass jar. Store refrigerated for upto 1 month.
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Kamal kakdi ka achaar

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , , |

Lotus stem, “bhein” or ” kamal kakdi” as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it.
It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1″) thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry.
Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

Maturing Time : 6 to 8 days.
Storage upto 1 year : In a cool dry place.
Preparation Time : 20 mins.

Makes 1 1/2 cups.

Ingredients
1½ cups (150 grams) lotus stem (kamal kakdi), thinly sliced
1 teaspoon nigella seeds (kalonji)
1 tablespoon chilli powder
1 tablespoon fennel seeds (saunf), crushed
1 teaspoon coriander (dhania) seeds, crushed
¼ teaspoon turmeric (haldi) powder
6 whole red chillies
8 to 10 peppercorns
¾ cup mustard oil
2 tablespoons salt
Method
1. Wash the lotus stem roundels thoroughly. Pat them dry using a dry kitchen towel. Keep aside.
2. Combine the nigella seeds, chilli powder, fennel seeds, coriander seeds, turmeric powder, red chillies, peppercorns, salt and oil together and mix well.
3. Add the lotus stem roundels and toss well.
4. Bottle in a sterilised glass jar. Press the ingredients in the jar lightly, using a spoon so that the lotus stem roundels are completely immersed in oil.
5. Keep the jar in the sun for 6 to 8 days. This pickle can be stored for upto 1 year.
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Pickled jalapenos

Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Ingredients
250 grams green chillies
50 ml. vinegar
1 tablespoon sugar
1 tablespoon salt
Method
1. Slice the green chillies and discard the seeds.
2. Mix the vinegar, sugar and salt. Add 2 cups of water and boil.
3. Switch off the gas and add the chillies.
4. Store in a bottle and use when required.
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