02
Oct 18

Garlic pickle

An exciting hot pickle that goes best with all your eats, either hot favorite pakora (fritters) paratha, breakfast or meal… it’s a perfect blend of garlic, ginger & spices. It increases the deliciousness to western snacks too.

The taste is something that lingers on long after…

Ingredients:

  • Garlic: 300gm
  • Salt: 20 gm
  • Mustard seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Asafoetida: 2 pinch
  • Sesame oil/olive oil: 100ml
  • Chili powder: 3 tablespoon
  • Coriander powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Green chili: 3-4 no.
  • Ginger: 3-4” piece
  • Curry leaves: 1 twig
  • Vinegar: 3-4 tablespoon
  • Jaggery: 1-2 teaspoon (as per taste)

Preparation:

  1. Peel off garlic, steam them till color of garlic change to opaque, it takes about 4-5 minutes.
  2. I steamed this in rice cooker. Keep aside.
  3. Chop ginger and green chili. Keep aside.

Method:

  1. Take a wok. Put oil, when it starts to smoke, add mustard seed and asafoetida, sputter for few seconds, add chopped ginger, stir it and add green chili and curry leaves, fry them on medium heat for few seconds. Add all dry masala (chili powder, coriander powder, cumin powder, turmeric powder and steamed garlic).
  2. Stir fry till it get soft (about 3-5 minutes) with lid on. Open the lid add vinegar, put off the flame add Jaggery and mix well.
  3. Allow it to cool and transfer into glass jar.
  4. Enjoy the pickle with your meal.
    Garlic pickle

    Garlic pickle

    Ingredients

    Ingredients

    Peel off garlic

    Peel off garlic

    steam them till color of garlic change

    steam them till color of garlic change

    Put oil

    Put oil

    add mustard seed and asafoetida

    add mustard seed and asafoetida

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    add steamed garlic

    add steamed garlic

    add vinegar

    add vinegar

    Stir fry till it get soft

    Stir fry till it get soft

    add Jaggery

    add Jaggery

    mix well.

    mix well.

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle


02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


22
Aug 17

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

  • Raw mango: 200-250gm.
  • Sugar: equal quantity of mango (as per taste)
  • White rock salt: 5gm
  • Cardamom: 5-6 no.
  • Saffron: 1 pinch

Preparation:

  1. Peel off and chop raw mango into small slices, discarding seed (stone).
  2. Peel off cardamom, coarsely grinds them. Keep aside.

Method:

  1. Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
  2. ‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
  3. Store this in a glass container for months.
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Ingredients

Ingredients

chop raw mango

chop raw mango

raw mango pieces along with sugar and salt

raw mango pieces along with sugar and salt

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Allow it to cool

Allow it to cool

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)


30
Mar 17

Aamgura (raw mango khatmitthi)

Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.

Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…

Summer beating recipes are ‘Aam ka panna’, ‘Raw mango jal-jeera’…

Ingredients:

  • Raw mango: 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
  2.  Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
  3. Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
  4. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Ingredients

Ingredients

chopped raw mango

chopped raw mango

 

boil the pieces

boil the pieces

boil the pieces

boil the pieces

boiled raw mango pieces

boiled raw mango pieces

add panch phoran

add panch phoran

add boiled raw mango pieces

add boiled raw mango pieces

add a cup of water

add a cup of water

add Jaggery

add Jaggery

boil for couple of minutes

boil for couple of minutes

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)


19
Feb 17

Suran (elephant yam) pickle

This pickle is very popular in north India, especially in the state of Bihar. This is preservative free sun dried pickles, that required little passion and patient, I made this at my terrace. It is very spicy, hot and aromatic pickles, which automatically enhances our snacks or meal.

Ingredients:

  • Suran: 400 -500 gm
  • Ginger 200gm
  • Garlic 200gm
  • Green chili: 200gm
  • Raw mango: 200gm
  • Salt: 100gm
  • Turmeric powder: 50 gm
  • Ajawine 1 tablespoon
  • Kalongi: 1 teaspoon
  • Mustard oil: 250-300 gm

Preparation:

  1. Clean and peel off the suran and, wash thoroughly.
  2. Dry it into the sun for half an hour and Grate them. Keep aside.
  3. Chop ginger, green chili and garlic into very –very fine pieces or you can coarsely grind this. Keep aside.

Method:

  1. Mix all prepared ingredients except oil, and keep it into sun for drying for 2-3 days.
  2. After 2-3 days, Take fry pan, heat oil till smoke appears.
  3. Mix all oil into suran-mix.
  4. Again put outside into the sun for drying for another 4-5 days.
  5. Suran pickle is ready. Put this into glass jar and enjoy throughout year.
Suran (elephant yam) pickle

Suran (elephant yam) pickle

Ingredients

Ingredients

Grate them

Grate them

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all oil into suran-mix

Mix all oil into suran-mix

Again put outside into the sun

Again put outside into the sun

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle