INDIAN FOODS PICKLES

DRY PICKLE OF MANGO :-

Ingredients :-

• Raw mangoes                             1 kg.
  
• Black pepper                              25 gms.
• Big cardamom                             25 gms.
• Cumin seed                                 25 gms.
• Cinnamon                                   20 gms.
• Clove                                           8-10 
• Salt                                              75 gms.
• Thread                                        for tieing

Method :-

Wash & peel mangoes. Cut in pieces in such a way that they remain joined at the bottom. Remove the stones. Finely grind all the spices, fill the spices in the mangoes & tie them with a thread so that the spices do not come out. Fill in a jar, pour all the left over spices on the mangoes, keep in the sun for 8-10 days. A very special aroma will arise from the pickle as the mangoes will ooze juices in the sun. This pickle is very tasty & is specially recommended to be eaten along with rice. This pickle is very sour. Oil is not used to prepare the pickle. Peeled mango slices also are used to make the same kind of pickle. Oil is not used so the pickle is dry.               

INDIAN FOOD PICKLES

MANGO SWEET PICKLE :-

Ingredients :-

• Raw Mangoes                          1500 gms.
• Mustard                                   20 gms.
• Black Pepper &
• Fenugreek                               10 gms. each
• Cuminseeds,
• Turmeric &
• Mungril                                    10 gms. each
• Salt                                           2 tablespoons
• Sugar                                       800 gms.
• Vinegar                                   150 gms.

Method :-

Cut mangoes lengthwise into four pieces. Remove stones. Wrap mango pieces in ground mustard & salt. Soak these pieces in a little water for two days. Remove from water after two days. Mix  ground black pepper, fenugreek, cuminseed, turmeric & mungril with the mangoes, add the vinegar. Make a thick syrup of sugar, pour it over the mangoes. Keep aside for 24 hours. Fill the mangoes in a glass jar & keep in the sun for 3 days. Tasty sweet mango pickle is ready.    

Carrot Murabba

CARROT MURABBA

Ingredients ;

• Thick carrots            2 Kg.
• Sugar                         2 Kg.
• Lemon                       one
• Small Cardamom     10 pieces

Method :

Big, thick & hard carrots are used for making murabba, peel these & cut into 4-5 cm. pieces. Cut these into four length-wise pieces, remove the central hard portion. Boil water in a utensil. Add these carrots to boiling water, cook for for three minutes. Take them out & dry them with a clean cloth. Prick these with a steel fork. Combine sugar & 4-5 cups water in steel utensil, heat to make a light syrup. When the syrup boils add carrots cook for 10 minutes. Remove from fire & keep aside for 4-5 hours. Again heat the syrup till it is a bit thick. Add juice of lime & finely ground cardamom. Fill in a jar after it cools. You can use a small teaspoon citric acid instead of lime juice. Murabba is ready .  

Amla Murabba

AMLA MURABBA

Ingredients :

• Fresh Amla                      1 kg.
• Sugar                                2 kg.
• Sugar Candy                    60-70 grams
• Small Cardamom            10-12
• Lime                                 50 grams

Method:-

Take big ripe Amlas, soak them in water for a day. Remove the amlas from water & dry them with a clean cloth, prick each amla several times with a fork. Make a solution of water & lime, add the pricked amlas to it & keep aside for at least three days. Take the amlas out of the lime solution after three days. Clean them with fresh water & dry them in shade. Heat sugar candy in two cups of water. When the water boils add amlas, cook these till the amlas are tender. Remove from syrup, keep aside to dry in shade. Throw away the sugar candy solution. Make a syrup of sugar & enough quantity of water. When the syrup boils add the amlas, cook for 10-12 minutes, remove from fire. Next day boil the amlas again till a thick syrup is obtained. Add finely ground cardamoms after it cools. Store in a glass jar. This murabba is very rich in Vitamin C. It is very beneficial for the heart, brain & eyes. It keeps you cool. Eat one amla each day with breakfast & gain valuable health.                                     

DATE-PALM PICKLE

DATE PALM PICKLE

Ingredients :

• Date Palm                       1/2 kg.
• Sugar                               200 grams
• Raisins                             50 grams
• Black pepper                  50 grams
• Dry Ginger Powder       30-50 grams
• Cuminseeds                    2 table spoons
• Salt                                  1 table spoon
• Vinegar                           1/2 litre

Method :

Cut date palms length-wise without breaking them into two pieces. Remove the stones. Combine black pepper, salt, cuminseeds & dry ginger powder, grind it finely. Fill these spices in the date-palms. Tie each date-palm with thread. Quantity of salt can be altered to taste. Fill all the date-palms in a jar. Add cleaned raisins. Raisins are not an essential part of the recipe you can avoid putting them if they are not as per your taste. Add sugar in the jar filled with stuffed date-palms.Then add vinegar, the quantity of vinegar should be enough to dip all the date-palms in it.Keep the closed jar in the sun for 15 days. Date-palms & raisins will puff up. Delicious pickle is ready.   

MANGO PICKLES SWEET & SOUR

Mixed Pickle of Green Chili, Garlic & Mango 

Ingredients :-

• Raw Mangoes                    1/2 Kg.
• Garlic                                  200 grams
• Green Chili                        100 grams
• Salt                                      100  grams
• Turmeric                            1 table spoon

Method:-

Peel mangoes, cut in to small pieces, remove the stones. Add salt & keep in sun for 2 days. Peel garlic, cut in two pieces, break their sprigs. Remove the twigs of the green chili & cut into two pieces length wise. Mix mangoes, garlic, green chili & turmeric & put in a jar, cover the mouth of the jar with a cloth. Keep in the sun for 4 days. Delicious pickle is ready. This is a simple & easy recipe, make small quantity of pickle so that it is consumed within a week. Prepare fresh pickle to retain the crispness & flavour of the ingredients. 

Mango hanks 

Ingredients ;-

• Raw Mangoes                   5 Kg.
• Sugar                                 2 Kg.
• Salt                                    100 grams
• Red chili powder             2 table spoons
• Garam Masala                100 grams
• Cuminseed                      1 table spoon
• Asafoetida                       a pinch

Method :-

Take big raw mangoes, peel & grate them. Combine mangoes & sugar, cook in a utensil, keep stirring the mixture. Juice extracted from the mangoes while grating should also be added at the time of cooking, more water extracted from mangoes & sugar will form a syrup. Keep fire low. Add salt & red chili powder. Consider the mixture cooked when it leaves the sides of the utensil, add garam masala & asafoetida. Mix all the ingredients well. Remove from fire. Add roasted cuminseeds after the mixture cools. Fill in a jar. Delicious & sweet pickle is ready to be served. This pickle can also be taken as jam with bread & paranthas.                                

INDIAN PICKLES MANGO-LISODA

Mango-Lisoda pickle

Ingredients:-

• Raw Mangoes                         1 Kg.
• Lisoda                                      1 Kg.
• Salt                                           200 grams
• Asafoetida                               a pinch
• Red Chili Powder                   25 grams
• Turmeric                                25 grams
• Mustard                                 50 grams
• Aniseed                                  50 grams
• Fenugreek                             25 grams
• Mungrill                                 250grams
• Mustard Oil                          1200 grams

Method:-

Cut mangoes into small square pieces. Take out the stones. Put lisode in boiling water, bring it to boil, remove from fire. Take out the lisode & dry them in the sun. Mix lisode & mangoes with salt, turmeric, asafoetida & mustard, fill in a jar, dry them for 3-4 days. Grind aniseed, fenugreek & mungrill, grind these coarsely. Add these & red chili powder to the pickle in the jar. Heat oil & add to the jar so that the pickle is submerged in the oil, mix all the ingredients well. Keep in the sun for 10-15 days, mixing it intermittently. Delicious pickle is ready.You can contact us about any queries you may have , regarding making of this pickle or any other pickle, jam or murrabba.  

MANGO-BLACK GRAM AND KARONDA PICKLE

Karonda Pickle :

Ingredients :-

• Karonda                           1/2 Kg.
• Turmeric                         2 tea spoons
• Fenugreek                       2 tea spoons
• Cuminseed                      1 table spoon
• Red Chilli Powder          1 table spoon
• Salt                                  1 table spoon
• Asafoetida                      a pinch
• Ghee (butter oil)           2 table spoons 
• Oil                                   125 grams

Method :-

Wash & cut karonde. Heat ghee in a utensil, fry asafoetida, cuminseed, fenugreek for 2 to 3 minutes, add turmeric & red chilli powder fry a little more, add salt & karonde, mix all the ingredients well take off the fire, cool. Fill in a lidded jar. Heat the oil in a utensil, cool & pour in the jar, keep the jar with the pickle in the sun for 3 days, the pickle is ready.

Mango & Chana (Gram) Pickle :

Ingredients:-

• Raw Mango                           1 Kg.
• Black Gram                           250 grams
• Salt                                         125 grams
• Mustard                                25 grams
• Asafoetida                             a pinch
• Turmeric                              20 grams
• Fenugreek                            20 grams
• Aniseed                                 50 grams
• Red chilli powder                 20 grams
• Mustard Oil                          125 grams

Method :-

Peel mangoes, cut these in circular thin slices. Wash & dry black grams. Combine mango,  gram & salt, keep in the sun for some time, juice will come out of the mangoes & the grams will puff up soaked in the juice.Grind fenugreek & aniseed coarsely, add to the mangoes & grams, also add asafoetida, red chilli powder & turmeric. Heat mustard oil, cool, & mix with the rest of the mixture. Fill in a jar & keep in the sun for 10 days. The grams will puff up more & become deliciously sour. The pickle is ready.                                       

KARELA - AONLA PICKLE

Karele (Bitter Gourd) ka achar (Pickle) :

Ingredients:-

• Bitter Gourd                            1/2 Kg.
• Salt                                            2 tea spoons
• Coriander powder                   2 tea spoons
• Fenugreek                                2 tea spoons
• Cardamom                               2 tea spoons
• Cuminseeds                             1 tea spoon
• Asafoetida                                a pinch
• Oil                                             500 grams

Method :-

Peel & wash bitter gourds, cut them length wise without making two portions. Heat 100 grams oil & fry all the spices for some time. Fill the fried spices (after they cool) in the bitter gourds, put them in a lidded jar & keep in the sun for 4 days. Heat rest of the oil, let it cool then add it to the bitter gourds in the jar. Pickle will be ready in 8 to 10 days.

                                

Aonla (Emblica Myrobalans) ka achar (Pickle) :

Ingredients:-

• Aonla                                    1/2 Kg.
• Cuminseed                           1 table spoon
• Red Chilli Powder               1 table spoon
• Aniseed                                1 table spoon
• Mustard                               2 table spoons
• Salt                                       2 table spoons
• Coriander Powder              2 table spoons
• Oil                                         125 grams

Method:-

Cook aonla in steam till they break. Remove from fire, remove the seeds. Spread in shade to dry. Mix all the spices in the dried aonlas. Heat the oil, let it cool,  add the mixed aonlas. Keep in a lidded jar, the pickle will be ready to eat in 2 days. This is a very tasty pickle, and it is very healthy also as Aonla is a very huge source of vitamin 'C' & has lots of medicinal uses. 

 

MIXED VEG. PICKLE

Mixed Vegetables pickle -- 

Ingredients:-

• Cauliflower                                            1 Kg.
• Carrot & Turnip                                   1/2 Kg.
• Ginger & Peas                                       250 grams
• Onion                                                      125 grams
• Garlic                                                      20 grams
• Salt                                                          350 grams
• Turmeric & Aniseed                              2 table spoons
• Mustard                                                  100 grams
• Fenugreek                                              25 grams
• Red Chilli powder & 
• Garam Masala                                       250grams each
• Tamarind                                               250 grams
• Asafoetida & Alkanet                           1 tea spoon each
• Jaggery                                                  1/2 Kg.
• Oil                                                            750 grams
• Vinegar                                                   250 ml.

Method :-

Cut cauliflower in to big pieces, peel ginger & cut into fine pieces. Wash carrot & turnip, peel & cut these into medium size pieces. Boil water in a big utensil, tie cauliflower, peas, turnip & carrots in separate cloths, put them in the boiling water. Take out peas after 4 minutes, cauliflower after 5 min. turnip after 7 min. & carrots after 8 min. from the water. Dry the vegetables in the sun for half an hour. Put the boiled vegetables in a big jar, add salt, red chili powder, turmeric, mustard, asafoetide & chopped ginger. Keep in sun for 3 days. Heat oil in a utensil, fry alkanet. Add chopped onions,  garlic, ground aniseed & fenugreek. When the onions turn pink in colour, add all the vegetables & fry for 6 min. Remove from fire, add garam masala & vinegar. Crush tamarind in water, add jaggery, cook for 5 min. Add to the mixed vegetables, the pickle is ready. Fill in a jar after it cools. This is a complete food it can be served as a vegetable dish as well as a pickle. Please try this recipe at home & be sure to write in to us about the result. If you have any query about any vegetarian dish, we will be very glad to guide you on the preparation of it.          

RECIPES--WATERMELON & BEETROOT JAMS

WATERMELON JAM

Ingredients:-

• Watermelon                                                  5 kg.
• Lemons                                                          5 to 6
• Salt                                                                 60 grams.
  
• Cloves                                                            20 to 25
• Cinnamon                                                      10 grams.
• Garam masala                                              60 to 70 grams.
• Sugar                                                             1 Kg. 750 grams.
• Vinegar                                                         2 litres

 Method:-

 Take a raw watermelon, cut it into pieces, take the red portion out with the help of a spoon, remove the seeds. Then take out the white portion & cut in to small pieces, throw away the green rind. Mix salt, the red & white portion of the watermelon & 3 litres of water & keep aside for about 6 hours. Take the pieces of red & white portions out of the water, spread them out to dry. Peel the Lemons & cut them into thin circular pieces, take out the seeds. Make a syrup of sugar & vinegar, bring it to a boil, add coarsely ground cloves, cinnamon & Garam masala. Cook for 30 minutes. Then add lemon pieces & the dried watermelon pieces, cook for another ten minutes, crush the added ingredients to a smooth thick paste. The jam is ready, let it cool before filling it in to a glass jar. This is a must try recipe, everyone will enjoy their breakfasts all the more with this addition.

BEETROOT JAM 

Ingredients:-

• Beetroot                                                             1\2 Kg.
• Sugar                                                                  250 grams.
• Lemon juice                                                       1 table spoon      

Method:-

Wash, peel & grate beetroot. Cook it in a little water, till the beetroot becomes tender & the water also evaporates. Make a thick syrup of sugar & water, add the lemon juice, then add beetroot. Cook again for sometime, mix well. The jam is ready, let it cool then fill it in a clean jar.

INDIAN FOOD ACHAR (PICKLE)

MATTAR KE CHHILKON KA ACHAR ( PEA POD STRANDS PICKLE)

Ingredients :-

• Pea pods                              250 grams
• Mustard (coarse)               2 table spoons
• Asafoetida                           a pinch
• Salt                                       to taste
  
• Red Chilli powder              1 tea spoon
• Green Chilli                        3
• Oil Mustard                       1 table spoon
• lemon juice                        2 table spoons 

Method:-

 Remove the strands of pea pods,remove the outer & lining of the strands, cut into small pieces. Heat oil in a utensil, fry asafoetida then add the pieces of pea pod strands, salt, mustard, red chilli powder & green chilli paste. Cook till tea pods strands are tender, keep adding a little water at a time to avoid burning the strands. Add lemon juice & cook for 2 - 3 minutes more. The pickle is ready, it has to be consumed within three days as it may go bad. You will not come across this dish anywhere, it also fills up as a 'subzi' or cooked vegetable on the table with the usual staple diet.       

INDIAN FOOD PICKLES

 PUMPKIN KA ACHAR (PICKLE)

Ingredients -- 

• Green Pumpkin                       1 kg.
  
• Cucumber                                 250 grams.
• Onion                                         2-3
• Salt                                            100 grams.
• Mustard                                    1 tea spoon
• Turmeric Powder                    2 tea spoon
• Sugar                                         300 grams
• White vinegar                          1 litre

Method -- Peel the pumpkin to remove the rind & also extract he seeds & soft portion. Cut the hard part into Small pieces. Take out the bitter from the cucumber & cut into circular pieces. Wrap cucumber & pumpkin pieces in the mixture of salt & turmeric powder. Fill the mixture in a big bottle & keep aside for about 24 hours. After 24 hours take the pieces of pumpkin & cucumber out of the bottle, wash them in clean water & spread them to dry. Combine sugar & vinegar & boil till a syrup is made, by bringing it to boil 2-4 times, add mustard to the syrup. Cook it on a low fire till it thickens. Now add the dried pumpkin & cucumber pieces & onion pieces cut in thin circular shape. Remove from fire after 8 - 10 minutes. The pickle is ready, let it cool, then fill it in a glass bottle. This is an uncommon recipe & very tasty, try it, your guests will be pleasantly surprised.  

SPICES AND COMPOUND SPICES

India is a very large country, it is believed that if you travel 50 kilometers in any direction the local dialect or language will change. Many such languages do not have any written form or alphabets of their own, in those places Hindi or some other recognised regional language is taught in schools. With change in dialect customs & culture also change & so does the eating habits, all have their own style. Being such a vast country there are hundreds of local or regional cults some having a population of only in hundreds & some larger ones having their population in lacs(up to a million).Therefore where ever you go in India you will have different delicacies served to you. The medium of cooking changes, peanut oil, coconut oil, soya bean oil, mustard oil butter oil(Desi Ghee) & now lately refined oils of several seeds, flowers & plants are also used. Some regions are mostly vegetarians, others have a majority of non-vegetarians, although vegetarian food is more prevalent all over India. We through our posts on this site will cater to vegetarian dishes only. We are open for discussion & exchange of ideas & methods to cook & serve delicious & healthy food to our family & friends. We will publish some recipes of food which are very region traditional, and hope the readers will find them innovative & new & will try cook them by themselves. We will willing help in every way possible for getting the best results. We have made some ready to cook formulations of spices, for the reason that all the ingredients mentioned in the recipes are not available easily every where. We take great care in preparing these spices so that our clients get the desired tasty results.Every spice is washed & cleaned then dried in shade to save its oil from the heat of the sun, then they are ground separately & then mixed in specific quantities to give the desired flavour & taste. Please feel free to write in about your needs or any suggestion you require, we will guide you to prepare any dish of your choice.   

SPICES-FOOD TO YOUR TASTE

Spices are magical as they completely change the raw food to something that is pleasing to see as well as delicious to eat,without Spices we would be eating as the primitive man ate, tasteless,unpleasantly smelling half cooked food.Spices have universally changed the eating habits of humans,just a slight change in the quantity & choice of Spices results in a mouth watering dish completely different to another dish in spite of the same raw material used.Spices have become a integral part of our lives without too much notice given to them.We offer a wide range of ready to cook Spices for various foods,all vegetarian,these Spices are the result of years of cooking experience & travelling extensively to gain first hand knowledge of the eating preferences of people from different regions & cultures.Spices are hand picked cleaned & powdered seprately & then mixed in predetermined quantities,juices or extracts of vegetables & plants are also added as per the requirement.You wish to cook anything in a different way,just contact us we will guide you & rest assured anyone who tastes the resulting dish will be delighted & will ask for more.All you got to do is to get on the net & CONTACT US.

GARAM MASALA

GARAM MASALA(Indian Curry Powder)-This is one spice mixture containing about nineteen spices that has caught the fancy of the western world.One pinch of GARAM MASALA added to the cooked dish makes all the difference,an exotic aroma that lasts for long,giving a unique sense of fulfillment.GARAM MASALA is a household necessity in every Indian kitchen & the mixture of the ingredients is as the housewife deems right.There are many versions of this mixture available in the market each one claiming to be the best,since there is no known or acknowledged formula only the flavour & taste to every home's likeness is the best.We are offering a GARAM MASALA made by Mrs.Shikha & her husband who has thirty five years experience in herbal formulae.She is a house wife who has earned great accolades for her cooking prowess,some of which she got from her mother & the most from her in laws,she has enhanced her skills by organising parties of her own & for others.

SPICY TREAT

Spices are the essence of cooking,we need to flavour the food we eat so it becomes tasty & pleasantly aromatic.Spices add to the goodness of what we eat,food without spices would be impossible to swallow,the odour of the cooked food hard to cope with.In India where spices are in abundance,different regions & cultures have developed their own eating habits so India is very richly blessed with a large variety of mouth watering delicacies which have now been accepted all over the world.Spices form the main basis of the Indian menu.There are dishes that are hot & there are dishes that are very mild.There is a wrong conception in the world that Indian food is spicy & therefore is very harsh on the stomach,most foreigners complain of tummy disorders due to the curries that are served,this is mainly due to consumption of spicy food with out giving the tummy a chance to get familiar by starting with mildly spiced food first.All said & done it is a universal fact that Indian curries are fantastic.Spices & their recipes are well within your reach,just give us a visit & the door to delicious cuisine of the orient is your's to savour & serve.

VEGETARIAN FOOD RECIPES

Vegetarian food is more Delicious & healthy food,with awareness against cruelty becoming a accepted fact we should move over to better eating habits.We are open to share & exchange ways & methods to tasty foods from all over the world.We are a group of house wives who make different kinds of food every week,fast food to traditional,of all regions.The world is very small & easily accessable with internet & the exchange of ideas is all the more easy.We mostly cater to vegetarian stuff & are very satisfied & content,even the kids who were all the time running away to eat out,eat at home.Parties are great fun now with all the guests praising the tasty unknown menu,from starters to desserts.Please contact & join the party & serve exciting foods to everyones taste.You are not paying anything for this oppertunity.

SPICES,FOODS OF INDIA

There are some recipes which belong to a certain region,but are very tasty & easy to cook.Here we are going to mention a few of them i.e.Besan(cooked besan cut into square pieces & fried in masala)Patorey(leaves of arbi boiled with besan cut into pieces deep fried in oil),Bari Muttar,Kali urad dal kichdri,Peethey ke aloo,Methi aloo special.There are a lot more of them,may be you already know about all or some,but the method of cooking & the ingredients will definately be different,sarson oil is used a lot in some regions it gives a unique flavour and crispness.Whole spices are also used with powdered spices.We are willing to share this know how with anyone & also would like to learn to cook food of other regions.CONTACT TO KNOW AND EXCHANGE VIEWS.

RECIPES FROM NORTH INDIA

In India herbs have played a vital & essential role in the kitchens of every household,growing in abundance,very conveniently available at affordable prices,enriching & catering to every one's taste buds.India being a very large country has multiple cultural societies,having their own ways of cooking and tastes to their likes.India is therefore blessed with a paradise of rich gourmets hard to find in any other country,in this modern era all the different regional delicacies are easily available in all parts of India & elsewhere abroad.There is a growing demand of diversified eating habits i.e.Burgers,pizzas,noodles,dosas,idli & other foreign dishes being sold in very big ways all over the world.We through this Blog of ours are trying to exchange views & methods of cooking & serving food that we best know about.ABOUT US :-We are a small middle class family,Vaishya(Bania's,traders) by cast & are descendants of a renowned Hakim Pariwar of district Aligarh in the state of Uttar Pradesh in India.For the past one hundred years our family is running businesses related to herbs & herbal medicine,it is a legacy being passed over from father to sons.We are guided & enriched by the experiences of our predecessors who taught us & wrote down in the form of books all the formulations & detailed methods of making the medicines.We have a very honoured & rich heritage & we leave no stone unturned to live up to the high standards set by our predecessors.We have a very good & hygienic facility for making medicines, we have also started a kitchen where we cook & share the experience & recipes of our region with all.