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

Monday, March 18, 2013

Sweet Lemon Pickle - No Oil

How many of us would like to have pickles but with no oil. Or when we adults have pickles & kids insist having pickles.. Here is a way to give kids sweet home made lemon pickle. :)

UmaKiRasoi

UmaKi Rasoi


Ingredients:
 
Lemons - 8 pcs cut into 8 pieces each
Roasted methi powder - 1 tsp
Red Chilli Powder - 2 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Sugar - 1 cup or more (depending on the sweetness)
 
 
Method:
  1. Mix all the above ingredients in a steel box, cover it tighlty & pressure cook it for 5 to 6 whistles.
  2. Let it cool. Taste the pickle. If you find a bit bitter, you can add more sugar and salt.
  3. You need to keep it in air tight container for a week before use. Keep it in cool & dry place. Mix it with a cleam & dry spoon. 
Tips:
  • Goes well with Masala Kulchas or Paranthas
  • Very popular pickle amongst kids
  • If stored in cool & dry place, it will last for a year !

Thursday, March 7, 2013

Instant Mango Pickle: Mid-Week Crisis



Today I was in no mood to cook.. But I had to make something which is loved by all..

Then I had a raw mango in my fridge.. Instantly thought of preparing a pickle which my family's all time favorite.




Ingredients:

Raw Mango - 1
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 to 3 tsp (depending upon how spicy you want)
Asafoetida Powder - a generous pinch
Salt - to taste
Mustard seeds (Raai) - 1/2 tblsp
Gingelly Oil - 5 tblsp

To Roast & Grind:

Fenugreek seeds (Methi Dana) - 1/2 tsp
Mustard seeds (Raai) - 1/2 tblsp


Method:
  1. Dry roast in a Kadai & grind to powder under "To Roast & Grind"
  2. Finely chop Raw Mango in small pieces.
  3. Add Turmeric, Red Chilli , Asafoetida, and Salt. Mix Well
  4. Add the roasted powder as well
  5. Heat Oil in a small Kadai till it smokes, then add Mustard seeds and let it splutter for 2 secs
  6. Add that heated Oil to the spices mixed Mango.
  7. Mix well & let it sit for 1 to 2 hrs

Tips:
  • You can keep this pickle for 1 week if kept in refridgerator
  • Goes very well with Aloo Parantha & Curd Rice