Pahadi Nimbu ka Aachar

 

This Pahadi Nimbu also known locally as Galgal .

It is large and looks like sweet lime but is very sour in taste.

The aachar made from this Nimbu is very tangy and if stored in dry container stays good for almost a year .

Galgal ka Aachar tastes good with roti, parantha, poori, bread or every plain hot rice.

Raw Mango Pickle

 

Authentic Traditional recipe of Raw Mango Pickle made simple with many tips and tricks .

This tips help in reducing the time to make the pickle .

Also this pickle though easy to make lasts easily for more than a year .

So try this mouth watering pickle and relive the memories of your childhood .

Kairi Khajur Loncha (Pickle)

 

#sweetnspicyaromas
#mangosweetpickle 

A must make pickle for summer season . 

This tangy spicy sweet pickle recipe will surely become favourite amongst your family members . 

It is so very easy to make and yet so so delicious that you will definitely try to make it again and again . 

Bimbla Sweet Sour Pickle

 Very tasty tangy sweet and sour pickle which can be prepared in minutes . 

This pickle stays good for a month if kept in fridge . 

#howtomakePickle #howtomakeBimblapickle #BilimbiPickle

Raw mango Dry Dates Pickle

 

A very easy Pickle variety to make at home. Dry Dates (Kharik) Pickle .

This Mouth watering Pickle can be easily stored for a whole year .

#howtomakeachar #howtomakemangopickle #RawMangoPickle #KairiKaAchar #AamKaAchar #Kairikharikpickle #RawMangoDryDatesPickle

Aam ka Punjabi achar

Ingredients - 

half kg - raw green mangoes ( kairi ) 

1 cup - sarson oil ( mustard oil ) 

1 tbsp - sarson ( mustard seeds ) 

1 tbsp - jeera ( cumin seeds ) 

1 tbsp - kali mirch ( pepper )

2 tbsp - kalounji ( nigella seeds )

4 tbsp - methi dana ( fenugreek seeds ) 

4 tbsp - saunf ( fennel seeds ) 

2 tbsp - red chilly powder 

1 tbsp - haldi ( turmeric powder ) 

1/2 tsp - hing ( asefoetida ) 

4 tbsp - salt 

Method 

Wash the raw mangoes and wipe them dry . 

Take care to see that not a single drop of water is there . 

Moisture spoils the pickle and you won't be able to store it for longer duration . 

Cut mangoes in small uniform sized cubes without peeling them . 

In a pan dry roast mustard , cumin , pepper , kalaunji , saunf and methi each separately . 

Roast them lightly for 3/4 minutes each on medium gas . 

Let the roasted seeds cool down a bit and crush them very coarsely . 

Now in a big bowl add the cut mango pieces and coarsely ground seeds . 

Also add chilly powder , salt , turmeric and hing to it and mix well . 

In a separate vessel heat the mustard oil till it starts letting out fumes . 

Switch off the gas and cool the oil completely . 

Add this oil to above mango pieces and mix very nicely till the mango pieces are well coated with the masala . 

Keep this aside for 5/6 days and every day mix the pieces well . 

After about 8/10 days the pickle is ready to eat . 

Store it in a dry glass jar and keep it in dry place .  

 

Avla Varieties

Amla also known as Indian Gooseberries as we all know is a treasure house of Vit C and daily consumption of Amla is very much recommended in the times of today's Corona Pandemic . 

In winters this fruit is seen everywhere in the markets and so I planned to get it in bulk and made few different varieties in small quantities so that we can have the variations without getting bored . 

As I had already made Moravla last month I decided to give it a skip and fianlly made Amla Chhunda , Amla Candy , Amla murabba , Amla barfi  and Amle ki launji 

For all the recipes wash the avlas thoroughly with water and then steam them in a pressure cooker for 2 to 3 whistles . 

Amla Chhunda 

Ingredients 

15 - 20 steam cooked avla 

half tsp clove and cinnamon powder 

1 tsp - red chilly powder 

1 n half cup - sugar 

1 tsp salt 

Method 

Remove the seeds from steamed avla . 

 

Mix the seedless avla pieces with all the above ingredients . 

Grind this in a mixer . 

Fill this paste in a dry glass bottle and close the lid tightly . 

Keep the glass bottle in direct sunlight daily for 1 week . 

After a week the chhunda is ready to eat . 

Amla Candy 

Ingredients 

15 - 20 steam cooked avla 

3 cup - sugar 

1/2 cup - water 

1/2 tsp - cardamom powder 

Method 

Remove the seeds from steamed avla . 

Separate the pieces and keep them aside to cool . 

In a pan add sugar and water and bring it to boil . 

When you get a 2 string consistency add the cooled avla pieces and cardamom powder . 

The syrup will again become thin because of the avla juice . 

Keep the glass flame medium and keep on stirring occasionally . 

After about 15-20 minutes syrup again starts thickening .  

Switch off the gas and let the avlas be soaked in the syrup overnight . 

Next day drain out the syrup completely and remove the pieces on a glass plate. 

  

This syrup too has a very good taste and can be consumed like honey . 

Place the glass plate with avla pieces in direct sunlight for 1 week . 

The pieces will gradually become dry and the avla candy will be ready for use . 

Amla Murabba 

Ingredients 

15 - 20 steam cooked avla 

1 n half cup - sugar 

1 tsp cardamom powder 

Method 

Remove the seeds from steamed avla . 

 

Grind the seedless avla pieces in a mixer . 

Add sugar to this pulp and cook it in a non stick pan or a heavy bottom kadhai on a slow to medium flame constantly stirring all the while . 

First the mixture will become thin as sugar melts and then after 10 - 15 minutes it will start thickening . 

Add cardamom powder and keep on stirring till the mixture starts leaving the sides of pan . 

At this stage switch off the gas and let the morabba cool completely . 

When cold it will become thick like a jam . 

Amla Barfi 

Ingredients 

1 cup - steamed seedless avla paste 

2 cup - sugar 

2 tbsp - cornflour 

1 tsp cardamom powder 

Method 

Heat a thick bottomed pan and mix the avla paste and sugar in it . 

Cook this mixture stirring continuously on low to medium flame . 

Add little water to cornflour and add this paste to above mixture . 

Keep on stirring continuously for 5/ 10 more minutes . 

Also add cardamom powder . 

Mixture now becomes shiny and starts leaving sides of the pan . 

At this stage switch off the gas and spread the mixture on a greased tray . 

Let the mixture cool completely and then cut in desired shapes . 

Amle ki launji - Sweet and sour pickle 

Ingredients 

10 - steam cooked avla 

1 n half cup - jaggery

2 tsp - ghee 

1tsp - paanch poran masala ( mixture of methi , mustard , kalounji , cumin & fennel seeds ) 

1/4 tsp - asefoetida pd 

1 tsp - red chilly pd

1 tsp - cumin pd 

1/2 tsp - garam masala 

1 tsp salt 

Method 

Remove the seeds from steamed avla . 

 

Heat ghee in a pan and add paanch poran masala to it . 

When the seeds temper add asefoetida pd . 

Add the seedless avla pieces and stir nicely . 

Now add cut jaggery and cook on low flame . 

The avla pieces will start leaving juice and jaggery will melt in it . 

Add all masala powders and salt and cook for 10/15 minutes 

The mixture will slowly thicken and avla pieces become shiny and semi transparent . 

Switch off the gas at this stage and let the launji cool down completely . 

Store it in a dry glass jar with a lid . 

Don't thicken the mixture very much as after cooling the launji will become thick . 

This launji stays good for almost a month in normal temperature and 2 /3 months in a fridge . 

Raw Mango Preserve ( कैरीचा छुंदा )

English

This is a traditional way of making chundaa.
But if you don't have direct access to sunlight then here 's the easy way out.


Ingredients :

1/2 kg .....................Kairi ( Raw Green Mangoes )
350 gm ..................sugar
1 tbsp.....................red chilly powder
1 tsp.......................cumin powder
1/4 tsp...................cloves powder
1 tsp or more ..........salt



Traditional Method :

Wash the raw mangoes and wipe them dry.

Peel the skin of raw mangoes.

Grate them and discard the seed.

Now mix all the above ingredients in a big glass jar .

Cover the lid of the jar tightly and keep the jar in direct sunlight.

Do this for almost a week .

The preserve will be ready to eat in 10 to 12 days.

Easy Cooking Method :

Grate the raw mangoes as in above traditional method .

Now in  a thick bottom pan add sugar , grated mangoes and all other ingredients .

Keep the vessel on medium flame for just 5 to 10 minutes.

The mixture should become warm but not hot at all.

Switch off the gas and cover the vessel with a muslin cloth and keep.

Again next day repeat the same procedure of heating.

Do this for 3/4 days .

Your chunda will be ready without having to bother about keeping it in sunlight.

Never allow the mixture to become too hot or boil.



मराठी 


छुंदा दोन प्रकारे बनवता येतो .
पारंपरिक पद्धत ज्यात छुंदा उन्हात ठेवून करतात .
पण शहरात अनेक ठिकाणी जागेची कमतरता असल्याने उन्ह नसेल तर एक साधी सोपी पद्दत सुद्धा आहे .


साहित्य :

१/२ किलो -  कैरी
३५० ग्राम - साखर
१ टे स्पू  - लाल तिखट
 १ टी स्पू  - जिरे पावडर
१/४ टी स्पू  - लवंग पावडर
१ टी स्पू - मीठ



पारंपरिक पद्दत : 

कैऱ्या स्वच्छ धुवून कोरड्या पुसून घ्या आणि साल तासून काढा .

तासलेल्या कैऱ्यांचा कीस काढा आणि बाटा फेकून द्या .

वरील इतर सर्व साहित्य कैरीच्या किसात मिक्स करा आणि मिश्रण एका काचेच्या बाटलीत भरा .

बाटलीचे झाकण घट्ट लावून बाटली उन्हात ठेवा .

असे जवळ जवळ ८/१० दिवस रोज करा .

साधारण १० दिवसांनी छुंदा छान मुरेल व खाण्यासाठी तयार होईल .



सोपी पद्धत : 

वरील प्रमाणेच कैरीचा कीस करा .

एका जाड बुडाच्या कढईत साखर , कीस आणि इतर साहित्य घाला .

मिश्रण मध्यम आंचेवर ५/१० मिनिटं शिजवा .

मिश्रणाला उकळी फुटणार नाही याची काळजी घ्या .

असं तीन चार दिवस करा .

उन्हात न ठेवताही छुंदा ह्या सोप्या पद्धतीने करता येतो  .

Instant Mango Pickle With Jaggery & Mustard

This tangy instant raw mango pickle was what we had to make for February's challenge for indian-cooking-challenge ( ICC ) an event by Srivalli. This mouth watering pickle was suggested by varada .

Nowadays the markets are flooded with variety of raw mangoes and this the perfect month to make achars or pickles for the coming year. But these pickles do take some time to marinate and hence can't be consumed immediately. But the recipe I am posting today is of instant  hot and sweet jaggery mango pickle which can be made in small quantities and can be had immediately.

Ingredients : 

1/4 kg ...........................raw mango ( kairi )
1 n 1/2 cup....................jaggery
2 tbsp............................mustard seeds
2 tbsp..........................chilli powder
1/2 tsp..........................fenugreek seeds ( methi )
2 to 3 tbsp....................salt


For Tempering the Pickle :

1/2 cup ...................oil
1 tbsp.....................mustard seeds
1 tsp.......................asefoetida ( hing powder)



Method :


Wash the raw mangoes thoroughly and wipe them dry.

Peel the skin and cut them in cubes.

In little oil stir fry the cubed mangoes till they are half cooked.

Now prepare the tempering by heating oil in a small pan.

For tempering add 1 tbsp  mustard seeds when the oil is hot and let them crackle.

Now add methi seeds.

Switch off the gas and let the oil cool down a bit.

Now add hing powder and let the oil cool down completely.

Adding hing in hot oil burns out asefoetida and doesn't give out its proper flavor.

In a grinder grind jaggery , mustard seeds, chilli powder , methi and salt.

Mix this well in cubed mango pieces and pour the cooled oil over it.

The pickle is ready to eat .

Navalkolache lonche ( Navalkol pickle)

Pickles and chutnies are inevitable part of our meals without which an Indian meal is considered to be
 incomplete .Each region has its own specialities . Today I am posting the recipe of Navalkol pickle. In konkani they are known as gadde  ( navalkol is also known as Kohlrabi in english) .

 This vegatable is very versatile and can be used in various gravies . The pickle is especially prepared in maharashtrian and konkani homes during pujas or functions. It can be had instantly and has to be consumed within 10 to 15 days.

Ingredients :

2 cups .....................Navalkol cut into small cubes
2 tbsp.......................mustard seeds ( sarson or rai seeds)
1 tbsp.......................fenugreek seeds (methi)
2  tsp......................asefoetida powder (hing)
3 to 4 tbsp..................chilli powder ( I use Bedgi mirchi pd)
3 to 4 tbsp..................fresh lemon juice
1/2 cup...................sesame or mustard oil
salt as required


Method :

In a pan heat 1tsp oil and fry mustard (keep 1 tsp mustard aside)  and fenugreek seeds
 till they are golden and crisp.
When still warm crush them in a crusher. ( Khalbatta)
Now heat the remaining oil till fumes come out of it.
Let if cool a bit and then add remaining 1 tsp mustard.
After the mustard seeds splutter add hing powder .
In the meanwhile add the crushed and ground mustard and methi and chilli powder to cut pieces of navalkol.
Also add salt and lemon juice.
When the above oil is completely cooled add it to the navalkol pieces.
Your pickle is ready to eat.