Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Friday, April 29, 2016

CURD RICE


Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

INGREDIENTS:
1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe


Wednesday, August 12, 2015

GARLIC AND TOMATO CHUTNEY


INGREDIENTS:
1) 1 Kg Tomatoes
2) 250 gms Garlic peeled
3) 250 gms Ginger
4) 1 Teaspoon Mustard seeds
5) 1/4 Teaspoon Fenugreek seeds/Methi seeds
6) 1 Teaspoon Jeera/Cumin seeds
7) 1 Teaspoon Turmeric Powder
8) 2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Garam Masala
10) 2 Tablespoon Sugar
11) Salt to taste
12) 8 - 10 Whole Black Pepper seeds
13) 1 Tablespoon Sirka/vinegar
14) 3 Tablespoon Mustard Oil

PREPARATION TIME: 30 - 45 minutes

HOW TO PREPARE:
* Make a paste of ginger and garlic and keep aside
* Make a paste of tomatoes and keep aside
* In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds
* Add Ginger Garlic paste and saute till the mix turns brown
* Add turmeric, garam masala, and red chilly powder and mix well
* Add Tomato paste and cook till water evaporates and mix becomes thick
* Add Sugar and salt to taste, keep mixing
* Cook till oil seperates and finally add vinegar
* Mix well and check the seasoning according to your taste
* Serve with parathas, puris or just biscuits


Thursday, September 18, 2014

RED SAUCY DIP



INGREDIENTS:
1) 1 Onion Chopped
2) 1 Tomato Chopped
3) 1 Capsicum Chopped
4) Salt to taste
5) Black Pepper to taste
6) 2 Teaspoon Honey
7) 1 Tablespoon Mayonnaise
8) 3 Tablespoons Pizza/Pasta Sauce

FOR PIZZA/PASTA SAUCE:
1) 2 Tablespoons Olive Oil
2) 5-6 Cloves Garlic Chopped
3) 2 Green Chilli paste
4) 4-5 Tomatoes Chopped and Pureed
5) Salt to taste
6) Black Pepper to taste
7) Oregano to taste
8) Few Basil leaves chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* LETS PREPARE PASTA/PIZZA SAUCE FIRST
* In a pan heat oil, add garlic, and green chilli paste, cook for few minutes
* Add Tomato's puree and cook for few minutes
* Add salt, pepper, oregano and basil leaves
* Cook for a minute and take off from heat
* When cooled, put it in a jar and use whenever required
* NOW LETS PREPARE THE RED SAUCY DIP
* In a bowl, take 3 tablespoon of pasta/pizza sauce
* Add Mayonnaise, Honey and mix well
* Add salt and pepper to taste and mix
* Add Chopped Onions, Capsicum and Tomatoes, mix well
* Sauce is done and can be served with any snack
* I have served it with khakhra and papad shards


Friday, September 12, 2014

BENGALI TOMATO CHUTNEY



INGREDIENTS:
1) 5 Tomatoes
2) 2 Tablespoon Oil
3) 1 Teaspoon nigella seeds
4) 1 Teaspoon Mustard seeds
5) 1/2 Teaspoon turmeric powder
6) Salt to taste
7) 2 Whole dried red chillies
8) 5 - 6 Dates/Khajur Chopped
9) 1" Grated Ginger (Optional)
10) 1/4 Cup Sugar/Jaggery

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a pan heat oil, add red chilli, mustard and nigella seeds to it
* Let the seeds to crackle and add dates, cook for few minutes
* Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears
* Add grated ginger and jaggery after few minutes and cook , stirring occasionally
* Cook till the chutney thickens and everything blends
* You can blend it if you wish to have a smooth consistency
* Bengali tomato chutney is ready and can be served


Friday, June 6, 2014

LEMON PICKLE


INGREDIENTS:
1) 5kgs Lemon
2) 1/2 Kg Salt
3) 100 gms Ajwain/carom seeds
4) 100 gms Red Chilli powder
5) 100 gms Black pepper
6) 100 gms Rock Salt/Kala Namak

PREPARATION TIME:

HOW TO PREPARE:
* Wash lemon and cut them into pieces.
* Mix all the above dry ingredients or masala with lemons
* Keep it in the sun for 5 days
* If you want a sweet and sour pickle then add sugar after 5 days
* Again keep it for 5 more days.
* Add 1 litre lemon juice at this stage so that it gets cooked properly in sun
* If you don't want seeds in pickle then De-seed it after you cut the lemons


Friday, January 17, 2014

AMLA MURRABBA


INGREDIENTS:
1) 100 pcs or 1 Kg Amla
2) 1 1/2 Kg Sugar
3) 1" Dalchini / Cinnamon
4) 10 Green elaichi/ Cardamom
5) 1 Teaspoon Kali mirch powder/ Black pepper powder
6) 4 Teaspoon Saunf/Fennel

PREPARATION TIME: 4 Days

HOW TO PREPARE:
* Wash amlas and prick holes in them with a fork or knife and keep aside
* In a utencil boil water and add amlas to it
* Boil amlas for 10 minutes, drain and keep aside
* Again boil water and add amlas to cook for 10 more minutes
* This is done to remove excess bitterness from amlas
* Drain the water, keep amlas in strainer for a day till water is drained
* In a utencil, add sugar and 1 liter of water and let it boil
* Add Dalchini, elaichi, Kali mirch, and saunf to water
* Finally add Amlas and cook for 20-30 minutes till amlas get soft
* When cooled down, take out the amlas and keep it in a bowl or a jar
* Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni)
* Add this thick syrup to the amlas, and close the jar
* The amla murrabba is ready and can be used for a month or two


Friday, July 19, 2013

MICROWAVE CHILLY and TAMARIND PICKLE


INGREDIENTS:
1) 200 gms Green Chillies
2) 2 Teaspoon Oil
3) 1/2 Teaspoon Saunf / Aniseed
4) 1/2 Teaspoon Methi Dana / Fenugreek Seeds
5) 1 Teaspoon Aamchoor/ Dry Mango Powder
6) 1/2 Teaspoon Dhania / Coriander Powder
7) 1 Teaspoon Red Chilli Powder
8) 1/2 Teaspoon Haldi / Turmeric Powder
9) 2 Teaspoon Imli / Tamarind Paste
10) Salt to taste

PREPARATION TIME : 7 Minutes

HOW TO PREPARE:
* Wash and Wipe Green Chillies and slit them with knife
* Add Oil to Microwave Safe bowl and microwave it for 30 Seconds at 100% Power
* Crush Saunf and Methi dana and keep aside
* Put all dry spices and microwave for 2 -3 minutes at 100% power. stir in between.
* Add Slit Chillies and 1/2 Cup water and microwave for 3 - 4 minutes at 100% Power
* Add Tamarind Paste and microwave for 1 - 2 minutes at 100% power. Stir in Between
* Store in a jar when cool down but must be consumed within a week
* Serve with any meal

Tuesday, November 27, 2012

BABYCORN PICKLE

INGREDIENTS:
1) 2 Cups Babycorns
2) 4 Green Chillies
3) 1/2 Teaspoon Red Chilli Powder
4) 1/2 Teaspoon Garam Masala
5) 4 garlic psc chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1 Teaspoon Lemon Juice
8) 1/2 Teaspoon Mustard Powder
9) 1/2 Cup Mustard Oil
10) Salt to taste

PREPARATION TIME : 15 mins

HOW TO PREPARE:
* Wash babycorns and cut them into 1" pieces
* Boil the babycorn pieces in water for 5 mins
* Heat mustard oil in a wok
* Add Garlic and green chillies and rest of the masalas
* Add and mix Babycorn and Lemon juice
* Remove from heat and when cool then fill it in a jar and store
* Serve with Hot Parantha's in breakfast.

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