Cauliflower pickle

Preparation time : 10 mins
Makes : 250 grams

Ingredients:

Cauliflower : 250 grams
Salt :  1 Tbsp or to taste
Red chilli powder : 1 Tbsp or to taste
Fenugreek seeds powder :  1 Tsp
Lemon juice : 1/2 Cup
Oil : 2 Tbsp
Mustard seeds : 1/2 Teaspoons
Chana dal : 1/2 Teaspoons
Cumin seeds : 1/4 Teaspoons
Red chillies : 3 Numbers

Directions:

Cut cauliflower into small florets.
In a bowl add small cauliflower florets, salt, red chilli powder, fenugreek seed powder and lemon juice mix it well.
For the tempering: Heat oil in a small pan add mustard seeds when they splutter add chana dal, cumin seeds, red chillies, saute it and let it cool down then pour this tempering on the top of the cauliflower pickle.
You can bottle it in a clean dry jar.

Shelf life : 2 months in refrigerator and 15 days outside.

Serve this with Curd rice or roti.

Enjoy your dish :)

Thank you, do post your comments !!!

Garlic pickle

Preparation time :
Makes : 1 cup

Ingredients :

Garlic cloves : 1 cup
Tamarind puree : 1/2 cup
Kashmiri red chili powder : 2 Tbsp
Turmeric powder : 1/2 tsp
Asafotida powder or hing :1/4 tsp
Fenugreek seeds powder : 1/4 tsp
Mustard seeds : 1 tsp
Curry leaves : few
Red chili : 2
Salt : as needed
Gingelly oil : 3 Tbsp

Method :

Heat oil in a pan, add mustard seeds , let them splutter.
Add red chili, curry leaves.
Add garlic cloves , saute them till it becomes light golden brown in color.
Now add chili powder, turmeric powder, hing, methi powder, salt and tamarind pulp.
Mix it good add little water and cook for 10 mins in low flame.
Garlic pickle is ready to serve.
Shelf life : out side 20 days or so and 3 months if refrigerated.
Enjoy your dish with hot rice :)
Thank you, do post your comments !!!

Pickled ridge gourd

Ridge gourd called as beerakaaya in our language. We make a kind of pickling with raw ridge gourd and it will stay for 3 to 4 days in refrigerator. Here is the recipe of it (ooresina beerakaaya).
In this same manner we can do Ivy gourd, Carrot, Capsicum, Radish, Maamidi allam (Mango ginger), Small onion. (But for these others cumin seeds are optional).

Preparation time : 15 mins
Serves :2

Ingredients :

Tender Ridge gourd : 2
Lemon  : one
Cumin seeds : 1 tsp
Turmeric powder : 2 pinches
Red chili powder (or) Green chili paste : to taste
Salt : to taste
Oil : 1 tsp

Method :

Wash and peel ridge gourd.
Cut them into small pieces and add them to bowl.
Now add salt, cumin seeds, lemon juice, chili powder, turmeric powder and oil to it.
Mix it good and keep it aside for some time for the ridge gourd to absorb all these.
Serve it with dal rice.
Enjoy your dish :)
Thank you , do post your comments !!!

Hot Lemon (or) Nimmakaaya kaaram

Preparation time : 10 mins
Makes : 1/4 cup

Ingredients :

Lemons : 6
Oil : 6 tbsp
Salt : to taste
Chili powder : to taste
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chili : 1
Curry leaves : 10
Hing : pinch
Fenugreek seeds powder : pinch

Method :

Take a pan, heat it.
Add oil, mustard seeds, cumin seeds, urad dal, red chili, curry leaves , hing, fenugreek seed powder one by one . Saute them a bit.
Switch off the flame.
Add chili powder, salt, and lemon juice.
Mix well.
(If you want you can add roasted dals powder, it will reduce spiciness and gives more quantity).
This goes well with dal rice or even with curd rice.
Enjoy your dish :)
Thank you, do post your comments !!!

Chukkakura pachadi (or) Sorrel spinach chutney

Preparation time : 45 mins approx
Makes : one cup

Ingredients :

Chopped Chukkakura / Sorrel spinach : 6 cups
Chopped Onion : one cup
Garlic whole : one
Tomato : one
Salt : to taste
Chili powder : to taste

Method :

Take a pan , heat it , add 5 tbsp of oil.
Add chopped onion and garlic.
(If you want you can add curry leaves)
Let onions cook, then add tomato.
Let tomato become mushy.

Add chopped chukkakura.

Let it cook for some time (May be 30 mins or so).

Cook till it change in its colour and should be very thick.
Add salt, chili powder, 2 tbsp of oil.
Check for taste.
Let it cool down completely before storing.
You can store this in fridge for up to one month minimum.
Enjoy your dish with rice or roti :)
Thank you, do post your comments !!!

Pickled goose berry / ooresina usiri kaaya

This pickled goose berry / ooresina usiri kaaya/ Neeru Nellikkai  is very easy to prepare and it tastes wonderful. I love this very much. I am sure that you too will love it  !! You can even have this with dal rice.

I always been excited from my childhood, that after eating gooseberry, if we drink water, the water tastes too sweet !! So why not try drinking water after eating goose berry . 

Aamla / goose berry is eaten raw or cooked into various dishes. In Andhra Pradesh, tender varieties are used to prepare dal, and amle ka muabbah, is a sweet dish indigenous to the northern part of India, where in the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavour; it is traditionally consumed after meals.

Preparation time : 5 mins + one week

Ingredients :

Goose berry : 12
Turmeric : 1/4 tsp
Hing/ Asafotida : 1/4 tsp
Dried red chili : 6
Salt : as per taste
Water : 3 - 4 cups

Method :

Wash and dry goose berry's throughly.
Cut red chili into pieces.
Take a jar, add goose berry's, water, salt, turmeric, hing and red chili pieces.
Taste the water, it should be little more salty than you want, as goose berry pickles it absorbs that salt and chili and becomes sooooo tasty.

After one week you are ready to eat your pickled goose berry.
When ever you are taking an aamla you should use clean dry spoon, if you use wet spoon then it will spoil the water. (Dont use your hands to take it out, use a spoon)

My grand ma, After picking goose berry's, in the same water, she adds banana stem, in hot summer if you eat this pickled banana stem it tastes awesome.Even she adds raw mango to that water :) ....
(If you do it in that water , it will have sourness from goose berry's so tastes too good)
So i tried the same with Green apple and it tasted almost the same.

 

Enjoy your pickles....
Thank you , do post your comments !!!

Lemon Pickle

Preparation time : 3 days + 10 mins
Makes : 2 jars

Ingredients :

Lemons : 20 (12 for pickle +8 for juice)
Chili powder : 1/2 cup approx
Salt : 1cup approx
Methi seeds : 3 tbsp
Mustard seeds : 2tbsp
Hing / Asafotida : 2tsp
Turmeric : 1 tsp
Oil : 1/2 cup

Method :

Wash lemons thoroughly and wipe them with a dry cloth.
As we are going to store this pickle , the lemons should not contain any water on them after washing them.
Cut each lemon into 8 slices and take off the seeds.
(Take each lemon cut it into half, cut each half into half , cut each one into half again and you will end up in 8 pieces)

[I took very big lemons, so i cut each lemon into 16 pieces or 12 pieces.
As i used very big lemons (UK lemons) so i used 8 lemons for pickle and 4 lemons for juice.
I got 2 full jars(priya 300g jars) of lemon pickle.]

Keep these aside.
Take those lemons for juice , clean them, wipe them with dry cloth.
Squeeze them into a bowl with a strainer.
Now add this lemon juice to those cut lemons, mix it.
Add salt, turmeric powder and mix it once again.
After mixing all these well, if you see in the bowl with a spoon, you should see some salt at down of the bowl.
We are making saturated solution, then the pickle will stay for long ( here salt is the preservative).
Close it with a lid and keep aside for 3 days in a place where there is no moisture.
(My grand ma makes this and she keeps this, as this will stay for even more longer time, and whenever she wants to use, she will mix chili pdr ... and the remaining steps below.)
On third day, Take a pan, heat it, add methi seeds to it, mix it continuously on low flame till it gets golden brown.
Take a grinder, grind methi seeds into very fine powder.
Add this methi powder to that lemon.
Also add chili powder to that lemon.
Mix every thing very well.
Check for taste. If you want to add any thing add a bit.
Take a pan, add oil, when it is smoking hot add mustard seeds, hing and turn off the heat.
Let it cool down completely, and then add this to the lemon mixture.
Store this in air tight container, and keep it in fridge.
This will stay for 2 years in fridge.
If you want to keep it out side , in your cupboard then you should fallow my grand ma method :)

Enjoy your pickle.
Thank you, do post your comments :)

vusirikaya pachadi (or) goose berry pickle

Vusirikaya (Telugu), aamla (Hindi), goose berry ( English ) is a fruit which is very high in vitamin c and good for health.

In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic /Unani medicine herbal preparations, including the fruit, seed, leaves, root, bark and flowers.To Ayurveda, aamla fruit is sour and astringent in taste, with sweet, bitter and pungent secondary tastes .

Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or cooked into various dishes. In Andhra pradesh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish indigenous to the northern part of India (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals.

Preparation time : 3 days + 30 mins

Serves : 8 to 10

Ingredients :

Indian Goose berry (or) Usirikayalu : 8 big (250 grms)

Fenugreek seeds (or) methi seeds : 2 1/2 tsp

Mustard seeds :  21/2 tsp

Hing (or) Asfotida : 1/2 tsp

Turmeric : 1/2 tsp

Salt : 2tbsp (or) to taste

Green chili's : 12

Dry red chili's : 12

Oil : 1/4 cup

Method :

Take goose berries, wash them and dry them thoroughly.

(If they are wet, then the pickle will not stay for long)

Cut goose berries to remove seeds.
Cut them into small pieces.

Take a blender, add these chopped pieces , turmeric and grind it with out any water , to get finely grated gooseberry.
Take it out , add salt, mix it with hand nicely.
Take blended gooseberry to a glass jar and set aside for 3 days.

After 3 days,
Take a pan, heat it , add oil, Add methi seeds fry them a bit.
Add mustard seeds , wait for mustard seed to splutter.
Add cut green chili's and saute them till they change in colour.
Add dry red chili and saute them, add hing, turn off the flame.
Let these cool down, take them out from oil into a blender and grind them to a fine powder.
(keep that oil aside for later use)
Mix this seasoning into that goose berry paste.
And add that left over oil now.
Mix everything good.
Store this in an air tight container.

This will stay fresh for long.i.e. 10 to 15 days (keep refrigerated for more shelf life)
Enjoy your dish.
Thank you , do post your comments :)