CARROT PICKLE RECIPE (GAAJAR KA ACHAR) RECIPE

Ingredients:

3 cups water
230gms carrots (scraped and cut into 2"long sticks)
11/2 tbsp mustard seeds
1/2 tsp chili powder
1/8 th tsp each ground mace, cloves and cardamom
2tsp salt
1/4 th cup shredded jaggery (gur)
1/3rd cup mustard oil
Preparation:

• Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.

• Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie
tray and air dry in an oven (200-degree Fahrenheit) for an hour).

• In a bowl mix the mace, cloves, cardamom, salt and jaggery.

• Add the carrots and toss to mix. Transfer to a sterilized glass jar.

• Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke
remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

• Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Terkaree Ka Achar (Vegetable Pickle) Recipe

Recipe Ingredients
1 1/2 lb cauliflower
1 1/2 lb carrots
1 1/2 lb peas
1 1/2 lb potatoes
1 1/2 lb turnips
1 1/2 lb brinjal (aubergine)
1 1/2 lb tomato
1 1/2 lb fenugreek leaves
1 1/2 lb spinach leaves
1 cup lemon juice
4 cup oil
1/2 cup red chilli powder
2 tsp salt
1 (a)
2 tbsp coriander seeds
2 tbsp white cumin seeds
2 tbsp mustard seeds
2 tbsp onion seeds
1 (b)
4 dried red chillies
2 tsp white cumin seeds
1 garlic bulb

Recipe Preparation
Wash all the vegetables and cut into pieces. Dry on a cloth.
 When all the vegetables are dry, mix salt and place in large bowl. Set
aside for two to three days, or until the vegetables become soft.

Mix in the lemon juice and set aside again.

Using two cups of the oil, fry all the first group of spices (A) until
light brown. Remove from the oil and grind to a smooth paste.

Heat the rest of the oil in a large saucepan. Add the dried red
chillies, the white cumin seeds, and the whole garlic which has been
peeled and separated into cloves. Fry until they turn light brown.

Add all the vegetables and all the ground spices and fry together for
about five minutes. Remove from fire and allow to cool completely
until room temperature before placing in airtight containers. This
way it can be stored for six to eight months.

Aloo Ko Achar (Potato Salad) Directions

lb potatoes, small size if possible
4 jalapeno peppers, optional, seeded, & sliced into long
1 lime, juice of
1 salt to taste
1/4 cup sesame seeds, roasted, ground, opt, ional
1 tsp tumeric powder
1 tsp cumin seeds
2 to 3 chilies, whole, dried
3 tsp corn oil, or mustard oil mustard gi, ves best flavor
1/2 cup water
1/2 cup coriander, fresh, chopped
Boil potatoes in jackets. When done, peel & cut into small pieces. In
a suitable bowl, combine potatoes, tumeric, salt, ground sesame
seeds, lime juice, half of the green coriander and water and mix
thoroughly. In a small pan heat mustard oil until hot; add cumin
seeds and red chilies. Fry them until brown and then add jalepeno
pepper. Let it cook a minute or so. Pour it over potatoes in the bowl
and mix them thoroughly; garnish with remaining green coriander
leaves.

STUFFED RED CHILLI PICKLE RECIPE

Ingredients:

240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor

How to make stuffed red chilli pickle:

• Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
 • Wet all the ingredients with lemon juice and a little oil.

• Fill the masala tightly in the chillies and pack them in a jar.

• Pour the oil over them.

• Keep for one month.

• Shake the jar carefully every 2 or 3 days.

CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE

Ingredients:

1/2 kg Turnips (Shalgam)

1/2 kg Carrots (Gajar)
1/2 kg Cauliflower (Phool gobi)
1 cup Oil (Tel)
2 teaspoons Turmeric (Haldi)
2 teaspoons Red chili pepper (Lal Mirchi)
6 tsps ground Mustard seeds (Rai/Sarson)
Salt (Namak) to taste

How to make cauliflower, turnip and carrot pickle :

• Clean and cut vegetables into big pieces and boil for 5 minutes.

• Put in a basket to drain well and then dry with a clean cloth.

• Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.

• Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.

• Serve after 6 days.

• This pickle can be kept for 15 days

LADY FINGER PICKLE RECIPE

Ingredients:

25 Lady fingers
1 cup Lemon (Nimbu) juice
4 teaspoons Salt (Namak) for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons mustard powder
1 teaspoon Turmeric (Haldi) powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds (Jeera)
8 teaspoons Salt (Namak) for masala
A few curry leaves

How to make Lady finger pickle:

• Remove the ends, head and tail of each Lady finger and slit on one side.

• Mix salt with all the ground spices and wet with a little juice.

• Fill the spices in the Lady fingers.

• Heat the oil and fry curry leaves and bing for one minute.

• Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.

• Cook till it boils.

• Cool, put an airtight jar.

• Keep it for 3 days, then serve.

ONION PICKLE RECIPE

Ingredients:

1 Kg Onions (Pyaj), small

10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)

How to make onion pickle:

• Peel the brown layer from the onions.

• Slit into four, keeping intact at the base.

• Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
 • Heat the oil till smoky and cool.

• Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.

• Fill the masala in the onions and pack in a tall jar.

• Then pour the rest of the oil over them.

• Put 1 teaspoon salt on top and keep aside for 12 days and serve.

PYAAZ KA ACHAR (Onion pickle) RECIPE

Ingredients:

1 cup Mustard oil

4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 gms Onions (sliced)
1/2 tsp ascorbic acid

Preparation:

• Heat oil to smoking point, then set aside to cool.

• Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together
to make a paste.

• Add this paste to the oil, then all the other ingredients.

• Stir to mix well and store in sterilized jars covered with a film of oil.

• Keep for 3-4 weeks refrigerated.

PUMPKIN PICKLE RECIPE

Ingredients:
1/2 kg pumpkin
30 grams coarsely ground mustard powder (4 tsps)
1 teaspoonful Turmeric (Haldi)
2 teaspoons coarsely ground fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)

How to make pumpkin pickle:

• Cut the pumpkin with skin into long slices.

• Put in hot water for 10 minutes.

• Put in a strainer to drain the water and cool.

• Mix all the ingredients with oil and rub on the pumpkin pieces.

• Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.

• Serve after 4 days.

Query:

please tell me how to make raw banana curry

Answered by Niru:

Kele Ke Kofte & Matar Ki Sabzi (by: Shonali Bhattacharya)

INGREDIENTS

2 raw banana

1/2 cup peas

2 bay leaves

1 big onion-ground to paste

1 tsp ginger-garlic paste

1 tsp roasted cumin powder

1 tsp coriander powder

1 tsp tandoori powder

1/2 tsp turmeric powder

1 tsp chillie powder

 1/2 tsp garam masala

1 tsp corn flour

1 tsp rice flour

oil/ghee

salt to taste METHOD

Boil the raw bananas and peel them. Mash them with corn flour, rice flour, turmeric and salt and

make round balls. Deep fry them and drain out in a paper towel.

Heat oil and add the bay leaves. Now put the onion paste and fry till the oil separates. Now add the

ginger-garlic paste, roasted cumin-coriander pwd, tandoori pwd and salt and fry them together.

Now add the peas and fry for some more time. At last add the garam masala and add a cup of water.

Bring it to a boil. When the gravy thickens a little remove from fire and add the koftes.

Do not thicken the gravy too much as the koftas will absorb the gravy.

Garnish with fried onion and serve with either naan or jeera rice.

(SIT-DOWN : 4-6)

INGREDIENTS

500 gm paneer-cut into cubes

2 tbsp mustard oil
1.5 tsp onion seeds
1.5 tsp mustard seeds
1.5 tsp fennel seeds
1.5 tsp red chillies-coarsely ground
4 whole red chillies
1.5 cup cabbage-thickly sliced
0.5 cup tomato puree
1 tbsp salt
 METHOD

In a heavy based pan, heat the oil, add onion seeds, mustard seeds, fennel seeds, lal mirch and
sabut lal mirch. sauté over high heat, till they begin to splutter.

Add cabbage and continue cooking till the cabbage looks glossy. Remove the mixture from the
pan and keep aside.

In the same pan, add tomato puree and salt, sauté till the oil separates.

Add the cabbage mixture followed by the paneer pieces. Sauté further for 2-3 minutes, just to
allow the flavours to blend, before serving.

STUFFED RED CHILLI PICKLE RECIPE

Ingredients:

240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor

How to make stuffed red chilli pickle:

• Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.

• Wet all the ingredients with lemon juice and a little oil.

• Fill the masala tightly in the chillies and pack them in a jar.

• Pour the oil over them.

• Keep for one month.

• Shake the jar carefully every 2 or 3 days.

Ingredients:

1/2 kg raw mango (aam), grated

2 teaspoons Mustard seeds (Rai/Sarson)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams Salt (Namak)
1 heaped cup of Sugar (Cheeni)
A small piece of asafoetida
1 teaspoon fenugreek seeds

How to make metha aam ka achar:

• Roast asafoetida and then crush.

• Grind mustard seeds coarsely.

• Mix all the above ingredients together, put in jar and keep it in it gives the pickle flavour.

• Shake once daily.

STUFFED LEMON PICKLE RECIPE

Ingredients:

1 kg Lemons (Nimbu)
1/2 level teaspoon nutmeg
8 Cloves (Lavang)
4 teaspoons pepper
2 teaspoons Cumin Seeds (Jeera)
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Coriander (Dhania) powder
2 teaspoons dry Ginger (Adrak) powder
1/2 teaspoon Cinnamon (Dalchini) powder
2 big cardamoms (Elaichi Moti)
1 teaspoon asafoetida (roasted)
3 teaspoons Black Salt (Kala namak)
12 teaspoons table Salt (Namak)
1 cup Lemon (Nimbu) juice

How to make stuffed lemon pickle:

• Slit the lemons into four without separating them at the base.

• Remove all the seeds.

• Grind all the dry ingredients to a fine powder.

• Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.

• Cook on a low fire till the juice boils.

• Cool and put the pickle in airtight jar.

• Keep in the sun for 4 days shaking it once daily.

 • Serve after 2 weeks.

NARIYAL KE KABAAB <> By 49 Votes

Submitted By : Man On 3/1/2006 6:03:30 AM

Email Friends
Ings
1 Coconut(grated)
2 tbsp Gramflour(Besan)
1 Egg
1 tsp Corriander pwd.
1/2 tsp Cummin seed pwd.
Grind to paste
6 Green chilli
4 flakes Garlic
1/4" pc. Ginger
1 handful Corriander

Method
Coarsely grind coconut.
Add egg, salt, gramflour,masalas & paste& mix properly.
Make kabab shape & deep fry in hot oil till golden.
Saunth (sweet Date Chutney To Serve With Snax) <>
By 79 Votes

Submitted By : Adi On 5/18/2003 4:40:38 PM

Email Friends
8 oz Pitted dates
1/4 ts Red chili powder (optional)
1/2 ts Salt
1/4 ts Cumin powder
3 c Water
1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour flavoring. Place dates in a medium saucepan and cover with water. Cook until
soft and tender, about 25 minutes. Or cook dates for 15 minutes in a pressure cooker. Set cooked dates aside to cool. Puree dates in
small batches in a food processor or blender, adding a little water as needed to make a smooth paste.
Melt tamarind and spices to pureed dates. Stir well. Add more water as needed to make a thick sauce.
Onion Tomato Chutney <>
By 97 Votes

Submitted By : Adi On 11/13/2003 12:43:19 PM

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INGREDIENTS -
1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oil
Seasoning 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds,
1 pinch asafoetida.

METHOD -
Heat the 1 tbsp. oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney. Mix gently.
Serve with parathas, dosas, idlis, or just plain bread or toast.

Making time 15 minutes (excluding soaking time)

Makes 2 cups chutney

Shelf life 4 days (refrigerated)

Andhra Pudi <>
By 74 Votes

Submitted By : Adi On 11/13/2003 12:45:51 PM

Email Friends
INGREDIENTS -
1 cup toasted split gram
4 large flakes garlic with skin
1/2 tsp. cumin seeds
1/4 tsp. asafoetida powder
2 stalks curry leaves
5 red chillies dry
1 tsp. salt (or to taste)
1 tsp. red chilli powder
1/2 tsp. sugar powdered
1/2 tsp. oil

METHOD -
Heat oil in a heavy pan, add garlic
Stir and add cumin, asafoetida, curry leaves, chillies.
Add phutana, take off fire, stir to mix well.
Leave in pan till cooled completely.
Add salt, chilli powder, sugar.
Grind to a fine powder, either in hand pounder, small electric mixie.
Store in airtight jar, at room temperature, in dry airy cupboard.

TO USE -
Either sprinkle on any buttered or ghee surface of khakra, bread etc.
Mix into hot steamed rice, add a sprinkling of ghee, mix.
Add to flavour any ordinary vegetable or dal.
Mix into a blob of curds, or melted ghee and use as chutney.

Making time 20 minutes

Makes 1-1/2 cups

Shelflife 6 months
Garlic Pickle <>
By 133 Votes

Submitted By : Rajni D On 3/30/2004 12:25:24 PM

Email Friends
one big orange sized tamrind,
one tablespoon salt, 20 red chillies,
half cup gingelly oil, 1 teaspoon mustard,
1 teaspoon fenugreek, gooseberry size asafotida,
1 spring curry leaves,half teaspoon turmeric,
two big garlic,

Peel the garlic and take the pearls. Grind 15 red chillies, tamrind and salt to a smooth paste. Fry asafotida and fenugreek in a teaspoon
of oil and powder it. In a kadai put four tablespoon of gingelly oil and when it is hot add mustard. When it crackles add remaining red
chillies and curry leaves and fry for a while. Add tamrind paste, asafotida/fenugreek powder, turmeric powder and stir well. Cook on a
slow fire till the pickle is thick. Now add garlic pearls and mix well. Remove from fire.
Kathal Ka Achar

INGREDIENTS:
Kathal ( Jack Fruit) cut in dices boil 500 gms
In Salted water.
Salt 1 tbsp
Gur/ jaggery (crushed) 100 gms
Vinegar 100 gms
Saunf (roasted& grounded) 2 tbsp
Coriander powder 2 tbsp
Dry ginger powder 1 tbsp
Red chilli powder 2 tbsp

PROCEDURE:
- Dry the boiled kathal on piece of kitchen towel for 6-7 hours in a shaded place.
- Boil together gur and vinegar until gur dissolved completely. (keep the fire slow. Gur should not burn).
- Add all dry spices one by one. Mix well and add kathal pieces.
- Mix well to coat the gur all around the kathal pieces.
- Remove from the fire and let it cool.
- Put in sterile air tight container and can consume instantly.