Saturday, November 24, 2012

Colorful (Mixed Vegetable) Pickle






This colorful treat is not just good for you as it includes a lot of vegetables, it is also very tasty. The common vegetables used for this are beans, carrots, and capsicum, I added beet root which gave it a strong red color. You may also use cauliflower, cabbage etc. As pickles are usually very concentrated it is not consumed as a main side dish, but very little on the side with plain rice, biriyani or chapathi.



Ingredients:


  1. Onion, 1 big, peeled, chopped
  2. Beans, 1/4 kg, washed, trimmed, and chopped
  3. Bell peppers (capsicum), 4, washed and chopped (I used 2 orange, and 2 yellow peppers, you can use green as well)
  4. Carrots, 2 big, washed, cleaned (peeled), and chopped
  5. Beet root, 4, washed, peeled, and chopped
  6. Ginger,3 inch, peeled, chopped coarsely
  7. Garlic, 25 cloves, chopped coarsely
  8. Fenugreek seeds, 1 tbspn
  9. Mustard seeds, 1 tbspn
  10. Sesame oil, 2 cups
  11. Vinegar, 2.5 cups
  12. Asafoetida, 1/2 tspn


Method


  1. Grind the ginger and garlic to fine paste.
  2. Heat oil in a vessel, and add mustard, and fenugreek seeds. Once it splutters, add fresh ginger-garlic paste. Keep stirring, and let it cook till it turns light brown, add the chopped onion, chilli, and turmeric powders. Mix it all together.
  3. Add vinegar, and asafoetida. Let this cook for 8-10 minutes at medium to high flame till the raw smell is gone.
  4. Add green beans, followed by carrots, beet root, and capsicum. I like it crispy, so I did not cook them for long.
  5. Add salt to taste, and Voila! Your mixed vegetable pickle is ready!
  6. If you feel the pickle is not sour enough, you can add more vinegar. But if any particular taste seems to be too strong, remember the vegetable pieces will be absorbing it with time, so things will even out.
  7. Transfer the pickle in a closed tight jar. If the pickle is too dry (the level of oil should be slightly higher than the level of the pickle pieces), then heat up little oil separately, and add to pickle once cool.
  8. Store it in fridge.

 
                                                         




                       




     





Friday, November 23, 2012

Shrimp pickle







This blog was supposed to include only recipes that were real easy to put together and enjoy. But, this one is too yummy and can be enjoyed over a long time, that I had to write it up. This recipe comes from my mother-in-law, who is an expert in making pickles.



Ingredients

  1. Prawns, 5 lbs, deveined, cleaned, and tail removed
  2. Ginger, 5 oz
  3. Garlic, 50 cloves (around 6.5 oz)
  4. Turmeric powder, 2.5 tspn
  5. Kashmiri chilli powder,5tspn
  6. Fenugreek seeds, 1.5 tspn
  7. Jeera (cumin seeds), 2 tspn
  8. Mustard seeds,2.5 tspn
  9. Distilled Vinegar, 1.5 cups
  10. Sesame Oil, 1.5 cups





Method:




  1. First step would be to cook in the shrimp. For this, place the shrimp in a vessel, and add turmeric (1.5 tspn) and salt (2 tspn) and let this cook for around 15 mins at low flame. Do not add any water as this process will release water, which can be used later as “shrimp broth”
  2. While the shrimp is being cooked, grind the mustard (2 tspn), and jeera in to a fine powder, and keep aside. Then coarsely chop the garlic, and ginger, (don’t need to do this if you have a powerful grinder) and then grind it to a paste.
  3. Once the shrimp is cooked, scoop it out of the vessel, and place in on a cloth or kitchen towel to dry, and transfer and save the remaining liquid for later.
  4. In the same vessel, heat sesame oil, around 3/4 cups (hint: To avoid additional work at the end, use a tall vessel, as all this frying will cause oil to splatter all around and create a mess), and fry the cooked (and dry) shrimp in batches, scooping them out each time.
  5. In the remaining oil, add mustard (1/2 tspn) , and fenugreek seeds (1.5 tspn), after spluttering, add the ginger-garlic paste, kashmiri chilli powder, turmeric powder (1 tspn) and let it cook till brown (add additional oil if necessary). Add the mustard-jeera powder, and the remaining sesame oil, and let the whole mix cook (keep stirring).
  6. Add Vinegar to this mixture, and let the whole mix come to a boil. Once all the raw smell is gone, add the fried shrimp, and coat them throughout by mixing it all together.If salt is not sufficient, you should add some at this stage.
  7. Turn off the heat, and let is stand. Once cool, store the pickle in a container, and save in fridge. (hint: for it to stay longer, it is a good idea to heat some oil, and pour into the container once cool, so that the oil is at the higher level than the shrimp)
  8. Enjoy!



                      










                                     

































Tuesday, November 13, 2012

Potatoes in spicy Tamarind sauce







I saw the original recipe in "Best -ever curry Cookbook" by Mridula Bajlekar, and added a few modifications of my own. This is very simple recipe. Potatoes in a spicy tamarind sauce turned out to quite tasty, and more than what I expected when I saw the recipe initially. It can be enjoyed with chapathis, or just plain rice. 



Ingredients

      1.   Baby (golden) potatoes, 1 pound –washed
      2.   Whole dried red chillies , 3-4
      3.   Cumin seeds , 1 tspn
      4.   Garlic cloves , 5
      5.   Vegetable oil , 10 tbspn
      6.   Tamarind paste, 4 tbspn
      7.   Tomato puree -2 tbspn
      8.   Curry Leaves , 6, chopped
      9.   Granulated sugar , 1 tspn
     10.                Asafoetida , ½ tspn
     11.                Salt to taste

Method

  1. Boil the potatoes until they are fully cooked (make sure you  don’t overcook   them else they will crumble).  
  2.  Drain and cool the potatoes in cold water. Then drain, and dry them.  
  3. Cut the potatoes into half. Then sauté the halved potatoes in oil.  
  4.  In the meantime, grind the red chillies, cumin, and garlic using a pestle and mortar or food processor into a coarse paste.  
  5. Scoop out the lightly browned potatoes, and to the remaining oil (add more if needed) fry the paste, tamarind, tomato puree, chopped curry leaves, salt, sugar, and asafoetida until oil separates.  
  6. Add the sautéed potatoes, coat them with the spice paste, and cook for another 5-10 minutes.