1. CAPSICUM PICKLE
Indegrients: Ginger - 25 grams
Garlic - 25 grams
Mustard seeds -1tsp
Methi seeds - 1tsp
Turmeric powder -1tsp
Cumin seeds -2tsp
Vinegar -enough to grind masala.
Method- Grind all to make a paste. Heat oil and put the paste in it, add curry leaves. Now add Capsicum and fry well. Add salt and cook on a low flame till it is done. Remove from fire, and cool it, bottle in a clean and dry glass bottle.
NOTE - IF YOU WANT, CAN ADD LITTLE SUGAR IN IT.
2. PEAS AND POTATO PICKLE
Indegrients: Small potatoes -1/2 kg
Peas -250 grams
Vinegar - 1 full cup
Ginger - 25 grams(grated)
Garlic -25 grams (paste)
Mustard -25 grams
Turmeric -15 grams
Red Chilli - 20 grams
Salt to taste or - 40grams
Dry fenugreek leaves -2tsp
Mustard oil - 1 cup
Method -Now boil potatoes and peas separately. Peel potatoes and spread on a clean cloth to dry. Now take mustard powder, dry fenugreek leaves, chilli powder, ginger and garlic paste Turmeric powder with vinegar. Heat oil in a pan, add garlic paste, fry it, add ginger paste too. Now add vinegar masala to the ginger and garlic paste. Mix it well, add the peas and potatoes, mix well and cook it for few minutes , and remove it from fire. Cool it and fill it in a clean, dry glass bottle or jar. The pickle is ready to eat in a day or two.
NOTE- Dont store it for a long period. Consume it within a week.
3. JACK FRUIT PICKLE
Indegrients - Jack fruit (kathal) - 1/2 kg
Mustard powder - 25 grams
Coriander powder - 25 grams
Turmeric powder -25 grams
Red chilli powder -25 grams
Fenugreek seeds - 25 grams
Fennel seeds(saunf) - 25 grams
Mustard oil - 1 cup
Nigella seeds(kalonji) -2tsp
Salt to taste or -70 grams
Mango powder - 2-3 tsp
Method - Roast fenugreek and fennel seeds on griddle. Boil the jack fruit with 2 tsp salt till it becomes soft. Drain the water and keep it in the strainer or on a cloth to dry.
Heat oil in a pan, remove it. Add coriander powder, turmeric, red chilli powder, fenugreek seeds, mustard powder, fennel and nigella and mango powder. Mix well. Add this masala to jack fruit rub and mix and put all in a clean dry jar. Heat 1 cup mustard oil remove from the flame, and cool the oil.
Pour this oil in the jar, add enough oil to cover the pickle. Keep this jar in the sun atleast for 5-6 days. Shake the jar everyday till it is ready to use.
4. STUFFED RED CHILLI PICKLE
Indegrients- Cumin seeds -50 grams
Fennel seeds -100 grams
Salt to taste or - 100 grams
Mustard seeds -50 grams
Red chilli powder - 30 grams
Mango powder - 50 grams
Methi seeds - 30 grams
Lemons - 4 optional
Oil - 2 cups
Garam masala - 30 grams
Method - Remove stems and then the seeds from the stem side. Then roast fennel, mustard, and methi, and cumin seeds ground all coarsely. Heat the oil, keep it to cool. Wet all the ingredients with lemon juice and also add 5tsp oil(which has been heated and cooled). Now everything is ready so start filling the masala tightly in the chillies, and pack them in a glass jar. Now heat the remaining oil, cool it and pour over the chillies. Keep the pickle in the sun at least for a week. Don't forget to shake the jar every day. Enjoy your pickle with rice or chapati.
Note - Garam masala is an aromatic mixture of spices used incurries and pickles.
5. GREEN CHILLI PICKLE (Almost oil free)
Indegrients- Green chillies thick ones - 200 grams
Mustard oil - 6tsp
Turmeric powder - 1 tsp
Mango powder - 8tsp
Mustard powder - 8 tsp
Salt to taste or - 3tsp
Method - Wash, clean and dry green chillies. Now slit all the chillies and dry in shade. Grind mustard coarsely, mix all the masalas. Now add 1 tsp of oil in the masala to bind it together. Now fill the prepared masala in the chillies. Heat 5 tsp oil in a pan, add green chillies to it and saute for 3 minutes till the green chillies becomes slightly soft. Fill in a pre washed, cleaned and dry glass jar.
6. ONION IN VINEGAR
Indegrients - Onion - 10 small onion
White Vinegar - 1 cup
Cloves - 2 or 3
Salt to taste - less than 1 tsp
Whole dry chilly - 1
Grated ginger - 1 small piece
Method - Peel onions, rub red chilli powder and salt. Fill the onions, cloves and dry red chilli in a glass bottle or jar. Now boil vinegar and pour over the onions.
Thanks
Indegrients: Ginger - 25 grams
Garlic - 25 grams
Mustard seeds -1tsp
Methi seeds - 1tsp
Turmeric powder -1tsp
Cumin seeds -2tsp
Vinegar -enough to grind masala.
Method- Grind all to make a paste. Heat oil and put the paste in it, add curry leaves. Now add Capsicum and fry well. Add salt and cook on a low flame till it is done. Remove from fire, and cool it, bottle in a clean and dry glass bottle.
NOTE - IF YOU WANT, CAN ADD LITTLE SUGAR IN IT.
2. PEAS AND POTATO PICKLE
Indegrients: Small potatoes -1/2 kg
Peas -250 grams
Vinegar - 1 full cup
Ginger - 25 grams(grated)
Garlic -25 grams (paste)
Mustard -25 grams
Turmeric -15 grams
Red Chilli - 20 grams
Salt to taste or - 40grams
Dry fenugreek leaves -2tsp
Mustard oil - 1 cup
Method -Now boil potatoes and peas separately. Peel potatoes and spread on a clean cloth to dry. Now take mustard powder, dry fenugreek leaves, chilli powder, ginger and garlic paste Turmeric powder with vinegar. Heat oil in a pan, add garlic paste, fry it, add ginger paste too. Now add vinegar masala to the ginger and garlic paste. Mix it well, add the peas and potatoes, mix well and cook it for few minutes , and remove it from fire. Cool it and fill it in a clean, dry glass bottle or jar. The pickle is ready to eat in a day or two.
NOTE- Dont store it for a long period. Consume it within a week.
3. JACK FRUIT PICKLE
Indegrients - Jack fruit (kathal) - 1/2 kg
Mustard powder - 25 grams
Coriander powder - 25 grams
Turmeric powder -25 grams
Red chilli powder -25 grams
Fenugreek seeds - 25 grams
Fennel seeds(saunf) - 25 grams
Mustard oil - 1 cup
Nigella seeds(kalonji) -2tsp
Salt to taste or -70 grams
Mango powder - 2-3 tsp
Method - Roast fenugreek and fennel seeds on griddle. Boil the jack fruit with 2 tsp salt till it becomes soft. Drain the water and keep it in the strainer or on a cloth to dry.
Heat oil in a pan, remove it. Add coriander powder, turmeric, red chilli powder, fenugreek seeds, mustard powder, fennel and nigella and mango powder. Mix well. Add this masala to jack fruit rub and mix and put all in a clean dry jar. Heat 1 cup mustard oil remove from the flame, and cool the oil.
Pour this oil in the jar, add enough oil to cover the pickle. Keep this jar in the sun atleast for 5-6 days. Shake the jar everyday till it is ready to use.
4. STUFFED RED CHILLI PICKLE
Indegrients- Cumin seeds -50 grams
Fennel seeds -100 grams
Salt to taste or - 100 grams
Mustard seeds -50 grams
Red chilli powder - 30 grams
Mango powder - 50 grams
Methi seeds - 30 grams
Lemons - 4 optional
Oil - 2 cups
Garam masala - 30 grams
Method - Remove stems and then the seeds from the stem side. Then roast fennel, mustard, and methi, and cumin seeds ground all coarsely. Heat the oil, keep it to cool. Wet all the ingredients with lemon juice and also add 5tsp oil(which has been heated and cooled). Now everything is ready so start filling the masala tightly in the chillies, and pack them in a glass jar. Now heat the remaining oil, cool it and pour over the chillies. Keep the pickle in the sun at least for a week. Don't forget to shake the jar every day. Enjoy your pickle with rice or chapati.
Note - Garam masala is an aromatic mixture of spices used incurries and pickles.
Indegrients- Green chillies thick ones - 200 grams
Mustard oil - 6tsp
Turmeric powder - 1 tsp
Mango powder - 8tsp
Mustard powder - 8 tsp
Salt to taste or - 3tsp
Method - Wash, clean and dry green chillies. Now slit all the chillies and dry in shade. Grind mustard coarsely, mix all the masalas. Now add 1 tsp of oil in the masala to bind it together. Now fill the prepared masala in the chillies. Heat 5 tsp oil in a pan, add green chillies to it and saute for 3 minutes till the green chillies becomes slightly soft. Fill in a pre washed, cleaned and dry glass jar.
6. ONION IN VINEGAR
Indegrients - Onion - 10 small onion
White Vinegar - 1 cup
Cloves - 2 or 3
Salt to taste - less than 1 tsp
Whole dry chilly - 1
Grated ginger - 1 small piece
Method - Peel onions, rub red chilli powder and salt. Fill the onions, cloves and dry red chilli in a glass bottle or jar. Now boil vinegar and pour over the onions.
Thanks
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