07.7.11

Turnip Pickle Recipe

Ingredients:
1/2 kg Turnips (Shalgam)
1 cup Mustard Oil (Sarson Ka Tel)
15 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
3/4 or 1 cup Sugar (Cheeni)
15 dry Dates (Khajoor)
6 teaspoons seedless golden Raisins (Kishmish)
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds (Kalonji)
1 teaspoon Cumin Seeds (Jeera)
1/3 cup Salt (Namak)
How to make turnip pickle:
  • Grind the spices and sugar together.
  • Grind dates and raisins with a little vinegar.
  • Peel and cut turnips into thick round slices and rub salt on them.
  • Keep for 8 hours.
  • Heat oil, fry the ground garlic till golden brown.
  • In it fry turnips till dry.
  • Add vinegar, ground spices with sugar and ground dates and raisins.
  • Put in a jar, keep in the sun for 6 days.

07.7.11

Stuffed Lemon Pickle Recipe

Ingredients:
1 kg Lemons (Nimbu)
1/2 level teaspoon nutmeg
8 Cloves (Lavang)
4 teaspoons pepper
2 teaspoons Cumin Seeds (Jeera)
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Coriander (Dhania) powder
2 teaspoons dry Ginger (Adrak) powder
1/2 teaspoon Cinnamon (Dalchini) powder
2 big cardamoms (Elaichi Moti)
1 teaspoon asafoetida (roasted)
3 teaspoons Black Salt (Kala namak)
12 teaspoons table Salt (Namak)
1 cup Lemon (Nimbu) juice
How to make stuffed lemon pickle:
  • Slit the lemons into four without separating them at the base.
  • Remove all the seeds.
  • Grind all the dry ingredients to a fine powder.
  • Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
  • Cook on a low fire till the juice boils.
  • Cool and put the pickle in airtight jar.
  • Keep in the sun for 4 days shaking it once daily.
  • Serve after 2 weeks.

07.7.11

Lemon Pickle In Oil Recipe

Ingredients:
1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice
How to make lemon pickle in oil:
  • Wash and dry the lemons with a cloth.
  • In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
  • Heat the oil till smoky.
  • Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
  • Add chilli powder and stir till red colour appears.
  • Remove from the fire, add mustard seeds and stir for a little while.
  • Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
  • Roast methi seeds and powder.
  • Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
  • Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

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07.7.11

Turnip Cauliflower Pickle Recipe

Ingredients:
2 1/2 kgs vegetables (Cauliflower (Phool gobi), Carrot (Gajar) and Turnips (Shalgam)) Take the weight after cleaning and cutting them. Cut the carrots into long pieces, turnips into round slices and cauliflower into small pieces.
1/4 cup Ginger (Adrak)
3/4 cup Salt (Namak)
2 cups Vinegar (Sirka)
200 grams jaggery
4 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons ground spices
3 cups Oil (Tel)
6 teaspoons mustard powder
25 cloves Garlic (Lasun)
How to make turnip, cauliflower and carrot pickle (2):
  • Boil water and remove it from the fire.
  • Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes.
  • Drain the vegetables in a basket to remove as much water as possible.
  • Heat the oil till smoky, cool for 2 minutes.
  • Fry ground garlic and ginger till brown.
  • Cool the oil, then add 1/2 cup of water and cover the vessel with lid.
  • Again put it on the fire and cook till water is evaporated.
  • Add all the ingredients and vegetables and cook on a hot fire till it leaves the oil.
  • Cool and put the pickle in the jar.
  • Keep it in the sun for 8 days (in winter) and shake it daily.
  • This pickle can be kept for six months or more. <

07.7.11

South Indian Lemon Recipe

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)
How to make lemon pickle South Indian:
  • Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
  • Shake daily.
  • Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
  • Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
  • Keep for one week before serving.

07.7.11

Lady Finger Pickle Recipe

Ingredients:
25 Lady fingers
1 cup Lemon (Nimbu) juice
4 teaspoons Salt (Namak) for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons mustard powder
1 teaspoon Turmeric (Haldi) powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds (Jeera)
8 teaspoons Salt (Namak) for masala
A few curry leaves
How to make Lady finger pickle:
  • Remove the ends, head and tail of each Lady finger and slit on one side.
  • Mix salt with all the ground spices and wet with a little juice.
  • Fill the spices in the Lady fingers.
  • Heat the oil and fry curry leaves and bing for one minute.
  • Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.
  • Cook till it boils.
  • Cool, put an airtight jar.
  • Keep it for 3 days, then serve.

07.7.11

Tinda Pickle Recipe

Ingredients:
1 kg Tinda
2 teaspoons Turmeric (Haldi)
4 teaspoons Mustard seeds (Rai/Sarson)
3 teaspoons Coriander (Dhania) powder
3 teaspoons aniseed
2 teaspoons fenugreek seeds
2 cups Mustard Oil (Sarson Ka Tel)
2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Salt (Namak)

How to make tinda pickle:

  • Peel and cut tinda into 4 pieces each.
  • Boil the tinda in salt water until nearly tender.
  • Put on basket to drain.
  • Roast aniseed, fenugreek and mustard seeds until light brown, grind coarsely.
  • Mix ground ingredients, turmeric, salt, Red chili pepper and oil together and mix boiled tindas.
  • Put in a clean jar.
  • Leave for 6 days and shake it once daily.
  • Serve after one week.

07.7.11

Sliced Mango Pickle Recipe

Ingredients:
1/2 kg raw mango slices without skin 3 teaspoons fenugreek
1 1/2 teaspoons Turmeric (Haldi)
1 1/2 teaspoons Red chili pepper (Lal Mirchi)
1/2 cup Mustard Oil (Sarson Ka Tel)
1/2 cup Salt (Namak)
4 teaspoons aniseeds
1 teaspoon Onions seeds (Kalonji)
3 teaspoons glacial acetic acid
How to make sliced mango pickle:
  • Rub salt on mango slices and keep for 8 hours.
  • The mango slices will leave some water.
  • Remove the slices from the mango water and in it mix glacial acetic acid.
  • Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.
  • Add the oil.
  • Keep for one week and shake it every other day.

07.7.11

Kachalu Pickle Recipe

Ingredients:
1/2 kg kachalus
15 cloves Garlic (Lasun)
1/2 teaspoon ajwain
1/2 teaspoon dry orange colour
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 teaspoon Salt (Namak)
1 1/2 cups Oil (Tel)
All the spices of the Arbi Pickle
How to make kachalu pickle:
  • Boil the kachalus till tender, but not too soft.
  • Cut into thick and round pieces.
  • Grind garlic and ajwain, mix salt, Red chili pepper and orange colour.
  • Rub the paste on the kachalu pieces.
  • Fry in oil.
  • Remove from the oil, add all the ingredients of the arbi pickle and follow the same procedure.

07.7.11

Sweet Turnip Carrot Pickle Recipe

Ingredients:
2 1/2 kgs Turnips (Shalgam) and Carrots (Gajar) (peeled and scraped)
75 grams Red chili pepper (Lal Mirchi)
120 grams ground Mustard seeds (Rai/Sarson)
15 grams ground white Cumin Seeds (Jeera)
1/2 teaspoon Cinnamon (Dalchini) powder
60 grams dry Dates (Khajoor)
60 grams Tamarind (Imli)
30 grams Ginger (Adrak)
90 grams Onion (Pyaj)
30 grams Garlic (Lasun)
125 grams Salt (Namak)
1 1/2 teaspoons Vinegar (Sirka)
75 grams jaggery
250 ml Mustard Oil (Sarson Ka Tel)
How to make sweet turnip and carrot pickle:
  • Soak tamarind and dry dates separately each in the cup of water overnight.
  • Mash and take out pulp from the tamarind.
  • Cut the dates in long slices and remove the stones.
  • Heat the oil and fry ground onion, ginger and garlic and in it stir tamarind pulp and long slices of date, round pieces of turnip, 1/8 inch thick, and long pieces of carrots, ground spices, salt, cumin seeds and Red chili pepper and mix well.
  • Put in a clean jar, keep in the sun for 4 days, and shake it every other day.
  • Make thick syrup of jaggery with a cup of water and mix into the pickle and again keep in the sun for 6 days shaking it once daily.
  • Serve after 10 days

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