10.29.11

Sweet & Sour Lemon Pickle Recipe

Ingredients:
Cinnamon – 1” piece
Lemons – ½ kg
Cloves – 4 Nos.
Sugar – 1 kg
Red chilli powder – 2 tsp
Water – 1 ½ cup
Salt – 3 tbsp

Method Of Preparation:
1.First peel lemons. Then dice them and take off their seeds.
2.Put salt on the lemon pieces.
3.Make sugar syrup and get it to a half – thread consistency. Then add red chilli powder, cloves, cinnamon, pepper and the lemon pieces. Cook them till they boil.
4.Then cool them, put them in a jar. Lay aside for 1 week, and then serve.

10.29.11

Sweet Mango Pickle Recipe


Ingredients:
Onion seeds – ½ tsp
Raw Mangoes (peel & thinly slice them) – 1 kg
Sugar – 2 ¾ cup
Salt – 120 g
Fenugreek seeds – 2 tsp
Turmeric – 1 tsp
Aniseed – 2 tsp
Red chilli powder – 1 ½ tsp

Method Of Preparation:

1.Assemble all ingredients needed, mix them together. Then put them in a clean and dry jar. Cover with a tight – fitting lid.
2.Keep the jar in the sun. Shake everyday.
3.The pickle is ready when mangoes become soft.

10.29.11

Sweet Tinda Pickle Recipe

Ingredients:
Salt – 30 g
Tinda (peeled and cut in big pieces) – 1 ¼ kg
Vinegar – 1 cup
Red chilli powder – 3 tsp
Mustard oil – 1 ½ cup
Black pepper – 2 tsp
Jaggery – 180 g
Mustard powder – 8 tsp
Onion – 2 Nos.
Ground spices – 3 tsp
Ground ginger – 2 tsp
Tamarind – 60 g

Method Of Preparation:
1.Soak tamarind in the vinegar.
2.Grind onion and garlic.
3.Heat the oil and let it be smoky. In it fry the onion and garlic paste. Let it turn light brown.
4.Then add in red chillies, tinda pieces and ginger.
5.Then stir in pepper, crushed jaggery, salt, soaked tamarind, mustard and spices. Cook for a while.
6.Then cool and put them in a jar. Leave the jar in sun for three days. You must shake the jar daily.
7.5 days later the pickle is ready for serving if its summer. In winter the pickle will be ready in a week’s time.

10.29.11

Sweet Turnip & Carrot Pickle Recipe


Ingredients:
Mustard Oil – 250 ml
Carrots & Turnips (peel and scrape them)  – 2 ½ kg
Jaggery – 75 g
Red chilli powder – 75 g
Vinegar – 1 ½ tsp
Mustard seeds (ground) – 120 g
Salt – 125 g
White cumin seeds (ground) – 15 g
Garlic – 30 g
Cinnamon powder – ½ tsp
Onion – 90 g
Dry dates – 60 g
Ginger – 30 g
Tamarind – 60 g

Method Of Preparation:
1.Soak the dates and tamarind separately in water. Let stay overnight.
2.Mash the tamarind and remove its pulp.
3.Chop the dates in slices lengthwise. Take off the stones.
4.In a pan heat oil and fry garlic, ginger and ground onion. Then stir in the red chilli powder, tamarind pulp, cumin seeds, date slices, salt, turnip pieces (about 1/8th” thick), ground spices and carrots. Mix them well.
5.Then place all in a jar and set it under the sun for about 4 days. Shake everyday.
6.Make jaggery syrup by adding it in 1 cup water. Mix this in the pickle. Again place under the sun for about a week. Shake daily.
7.The pickle will be ready in 10 days.

10.29.11

Tinda Pickle Recipe

Ingredients:
Salt – ½ cup
Tinda – 1 kg
Red chilli powder – 2 tsp
Mustard seeds – 4 tsp
Mustard oil – 2 cups
Turmeric – 2 tsp
Fenugreek seeds  – 2 tsp
Coriander powder – 3 tsp
Aniseed – 3 tsp

Method Of Preparation:
1.Peel the tinda and cut them in 4 pieces each.
2.Then boil them in salty water till almost tender.
3.Put them in a basket and let the water drain.
4.Roast mustard seeds, aniseed and fenugreek till light brown. Then grind them coarsely.
5.Mix together red chili powder, ground ingredients, salt, oil and turmeric. Then mix this in the boiled tindas.
6.Then place them in a clean jar and leave aside for about a week. Shake daily and serve after a week.

10.29.11

Carrot, Cauliflower & Turnip Pickle Recipe

Ingredients:
Garlic – 25 cloves
Veggies – Carrot (cut length – wise),
Turnips (cut in round slices)
& Cauliflower (small pieces) – 2 ½ kgs
Mustard powder – 6 tsp
Ginger – ¼ cup
Oil – 3 cups
Salt – ¾ cup
Ground spices – 8 tsp
Vinegar – 2 cups
Red chilli powder – 4 tsp
Jaggery – 200 g

Method Of Preparation:
1.Boil water and turn off the fire. Put all the veggies in it and cover it for about 15 – 20 mins.
2.After a while drain the veggies and remove all water possible.
3.In a pan heat the oil. Let it smoke, then turn off the gas and cool for a couple of minutes.
4.In this fry ginger and garlic till they are brown.
5.Cool oil and add ½ cup water. Then cover this.
6.Place it back on fire and let all water evaporate.
7.Then add all veggies and other ingredients. Cook till oil comes out.
8.Cool it and put them in a jar.
9.Leave the jar under sun for about 8 days (in the winter season). Shake it everyday.
10.Keep this pickle for 6 months or even more than that.

10.29.11

Turnip Pickle Recipe

Ingredients:
Salt – 1/3 cup
Turnips – ½ kg
Cumin seeds – 1 tsp
Mustard oil – 1 cup
Onion seeds – 1 tsp
Garlic – 15 cloves
Chilli powder – 2 tsp
Vinegar – 1 cup
Peppercorn – 1 tsp
Sugar – ¾  –  1 cup
Seedless golden raisins – 6 tsp
Dry Dates – 15 Nos.

Method Of Preparation:
1.Grind sugar and spices together.
2.Grind the raisins and dates with some vinegar.
3.Peel the turnips and cut them in thick round slices. Then rub salt on the slices.
4.Set aside for about 8 hours.
5.In a pan, heat oil and fry garlic till it is golden brown.
6.Fry turnips in the same oil.
7.Then add sugar, ground spices, vinegar and ground raisins and dates.
8.Place them in a jar. Leave in sun for about a week.

10.21.11

Paneer Korma Recipe

Ingredients:
Paneer – 250 Gms
Tomato (Tamatar) – 4 nos
Onions (Pyaj) – 3 nos
Ginger (Adrak) – 1 long piece
Green chili (Hari Mirch) – 2 nos
Cream (Malai) – 1 cup
Red chili powder – ½ tsp
Turmeric (Haldi) – ¼ tsp
Mava – 1 cup
Garam Masala  – ½ tsp
Clarified Butter (Ghee) –  2 tbsp

Method Of Preparation
1)Take the paneer and cut it into square pieces
2)Take ginger, onion and green chili and grind them well
3)Grate the Mava
4)Take a pan and heat some ghee in it.
5)To this add tomato paste and onions.
6)Keep cooking as long as the ghee doesn’t start separating.
7)To this add the cream and Mava.
8)Keep cooking for two minutes
9)To this add red chili powder, salt, garam masala and turmeric.
10)Take half cup of water and add paneer to this.
11)When the gravy starts thickening, remove it from the flame.
12)Serve it hot.

10.21.11

Paneer Makhani Recipe

Ingredients:

Paneer – 250 Gms
Fresh cream (Malai) – 200 Gms
Butter – 2 – 3 tbsp
Tomato puree – 200 Gms
Fenugreek leaves (Kasturi Methi) – 2 tbsp
Red chili powder – ½ tsp
Green chilies – 2 – 3 nos
Garam Masala Powder – ½ tsp
Salt – as per required

Method Of Preparation

1)Take a pan, melt some butter. To this add tomato puree, slit green chilies, Kasturi methi, red chili powder and salt, Keep simmering it for 4 – 5 mns
2)Now add garam masala, cream and keep cooking it for another couple of mns.
3)Then add the paneer and continue cooking. This can be served garnished with coriander.

10.21.11

Paneer Pasanda Recipe

Ingredients:

Paneer – 500 Gms
Onion (Pyaj) – 6 nos
Tomato – 400 Gms
Ginger (Adrak) – 1” long piece
Curd (Dahi) –  1 cup
Green chili (Hari Mirchi) – 2 nos
Cream (Malai) – one cup
Butter – 100 Gms
Red chili powder – 1 tsp
Turmeric (Haldi) – ¼ tsp
Garam Masala – ½ tsp
Milk – ½ cup
Dried Pudina Leaves – one tsp

Method Of Preparation

1)Take the paneer and cut it into small pieces
2)Take the onion and chop finely.
3)Take green chili, ginger and tomato and grind it.
4)Take a pan and heat butter in it.
5)Put some onions in it and keep sautéing till it becomes brown in color.
6)To this add the tomato paste
7)Keep cooking continuously till the ghee starts separating on medium flame.
8)Put the flame off.
9)Now add cream, paneer, salt, curd, turmeric powder, garam masala, red chili powder and Pudina leaves. Mix it well.
10)Once the mixture is done, set it aside for close hour
11)After an hour, take a pan and put this mixture on the fire and add some milk.
12)Keep boiling it for 5 mns.
13)Once done, remove from fire and to be served hot.