Month: September 2017

Fresh pepper is a delicacy. It is not only enjoyed by the Indians, but you can find tiny bottles of it in the European supermarkets too. Grown in the Southern parts of India, fresh pepper is brined and eaten with curd rice as a digestive.

Ingredients:

• Fresh pepper
• Salt
• Lemon juice

Method:

Wash and dry the fresh pepper. Dissolve in water as much salt as would be required for the quantity of pepper to be brined and boil the solution well. Cool thoroughly. Add lemon juice as per requirement and then drop in the fresh pepper into the brine. Store in sterilized bottles in the refrigerator. Takes a couple of months to mature before it can be consumed.

Roasted Lemon pickle which has a distinct flavour of its own. It was a delight making it because the lemons were home grown. ❤️❤️

Ingredients :

• 32 small lemons
• 150 gms Guntur chillies
• 150 gms Byadgi chillies
• Marble sized piece of hing
• 100 gms mustard
• 2 tbsp methi seeds
• 200 gms salt

Method:
Roast the lemons in two tbsps coconut oil till they change colour. Roast the chillies with a little oil. Dry roast the methi till a rich brown. Dry roast the mustard till it splutters. Dry roast hing till it gives it’s aroma. Powder the ingredients together. Allow the lemons to cool thoroughly before quartering them. Mix the masala and salt and store in a glass bottle or ceramic jar. Use after two months.

Another variety of lemon pickle to enjoy with curd rice or even with rotis dear friends. ❤️

Ingredients :

• 25 lemons
• 100 gms Guntur chilly powder
• 100gmByadgi chilly powder
• Marble sized piece of hing
• 100gms mustard
• 10gms coconut oil heated well and cooled thoroughly.
• Salt. (depending upon the sourness of the lemon)

Method:
Cut the lemons into half. Powder the mustard and hing. Mix the chilly powders, mustard and hing, lemon pieces well. Add the oil and store in bottles. Ready for use after a month.

Bittergourd is not favoured by many because of its bitterness, but this pickle will definitely be a favourite once you try it out. Sweet, spicy and tangy all rolled into one!

Ingredients :

• 2 medium sized Bittergourd
• chopped into tiny bits and deep fried till crisp.
• 200 ml water
• 2 tbsps tamarind paste
• A large lump of jaggery
• 2tsps Sambhar masala
• 1tsp chilly powder
• Salt
• 2 tbsps oil
• 1 tsp Mustard
• 3 sprigs curry leaves
• A Rajma sized piece of Hing/asafoetida

Method:
Boil the of water and add to it 2 tbsps of tamarind paste, a large lump of jaggery, salt, Sambhar powder, chilly powder and boil well. Powder the Hing. Heat 2 tbsps oil. Add a tsp of mustard. After it crackles add the Hing and 3 sprigs curry leaves. Drop it into the boiling mixture. Add the fried Bittergourd, give a couple of boils and switch off.

This pickle is made by adding fresh green chillies instead of the red chilly powder that is normally used for pickles. Enjoy it with roti, rice or even as a spread for sandwiches.

Ingredients:

• 250gms raw mango
• 50gms mustard
• 10green chillies
• A large piece of Hing ing/asafoetida
• 1 level tsp turmeric
• Salt

Method :
Chop the raw mangoes. Grind the mustard, green chillies and hing to a smooth paste. Add salt. Mix well. Keep aside for 6 hours. Mix well again and refrigerate. It can be consumed the next day.
This pickle needs to be refrigerated.

Raw mango Tokku for all of you dear friends. This is a little different from the usual one which is cooked. I have sunbasked it and then added the Masala.

Ingredients:

• 1 kg raw mango deskinned and grated
• 1.25 kgs sugar
• Salt as required
• 1 tsp Haldi/Turmeric powder

Method:
Mix all the above and allow to stand for a day till the sugar dissolves. The next day tie the vessel with a white cloth and sun it for the next seven days taking care to see that you mix it every second day. On the seventh day you will notice that the sugar has turned into a thick syrup.

Masala:

• 1 tbsp mustard
• 1 tsp methi/fenugreek
• Rajma sized piece of hing
• 1tbsp chilly powder
• 3 tsps oil
• 1 tsp Mustard

Method :
Dry roast the mustard, Methi and hing separately till the mustard splutters, the Methi turns a rich brown and the hing gives its aroma. Powder them together and add it to the mango along with the chilly powder. Mix well.
Heat 3 tsps of oil. Add a tsp of mustard and after it splutters drop it into the tokku. Mix well and allow to cool thoroughly before bottling.

Yam/ Sooran/Elephant Foot as it is called in India is used to make a variety of dishes. Posting a pickle of the same today.

Ingredients:

• 1/2 kg sooran
• 7 bedgi n 7 guntur chillies roasted.
• 2 tbsps tamarind paste
• 2 tbsps coconut oil
• 2 tsps mustard
• Kabuli chana/Chickpea sized piece of Hing/asafoetida powdered fine
• 1/4 tsp methi/fenugreek seeds
• 3 sprigs curry leaves

Method :

Deskin, and chop the sooran into even tiny cubes. Wash thoroughly under running water. Drain water, apply salt to it and deep fry till crisp and golden brown.
Grind together the roasted chillies and tamarind to a smooth paste.
Heat the coconut oil, and add the mustard and after it crackles add the Methi and tip in the Hing. Toss for a few seconds and then add the curry leaves. Pour it into the ground masala, add the fried sooran cubes and add water to give it a pickle like consistency.

Note:

The reason for first chopping and then washing the sooran as against washing and then chopping is for those who are allergic to sooran. Handling it causes the fingers to swell up. Chopping it and then rinsing it under running water prevents an allergic reaction.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Salted limes are a simpler version of pickle and are good for convalescents because of the high content of Vitamin C. Mangalore a city known for its scenic beauty, beautiful beaches and delicious sea food is where salted limes too are very popular ❤️

Ingredients:

• 35 lemons
• 200 gms salt
• 35 green chillies
• 3 inch piece of ginger sliced finely or grated.

Method:
Wash and thoroughly dry the limes. Make four to eight slits on them, taking care to keep them intact at the centre. Stuff the salt in these slits. Slit the green chillies. Add the ginger and chillies to the lemon and store them in a bottle. Keep shaking it a couple of times every day for about ten days. The lemons release water and the chillies and ginger start changing colour. Allow them to mature for a couple of months before consuming.

This is a seasonal pickle as it makes use of fresh turmeric roots and mango flavoured ginger which is available only in the months of October to January. It can be consumed immediately and requires no period of maturity as the other pickles do. ❤️

Ingredients:

100gms of the following :

• Fresh Turmeric roots
• Fresh Ginger
• Mango flavoured ginger
• Salt
• Lemon juice
• Green chillies (optional)

Method :

Slice the turmeric roots, ginger and the mango flavoured ginger as thinly as possible. Chop the green chillies fine. Add salt and squeeze lemon juice. Mix well and keep aside for a couple of hours for the flavours to infuse.

Note: I haven’t mentioned the number of chillies, salt and lemon juice as I leave it to individual taste.