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.