Showing posts with label Pickle Recipes. Show all posts
Showing posts with label Pickle Recipes. Show all posts
Sunday, 9 August 2020
Thursday, 12 April 2018
April 12, 2018
How to Make Garlic Pickle - рокூрог்роЯு роЙро▒ுроХாроп் / Pickle Recipes
How To make Garlic Pickle - рокூрог்роЯு роЙро▒ுроХாроп்
Ingredients
Garlic-1/2 kg
Mustard Seed - 2 Tea Spoon
Gingili oil-150 ml
Lemon juice-300 ml
Salt -50g / As per your taste
Note: Peel garlic and cut into two halves lengthwise
Ingredients for the pickle powder
Coriander seeds-50 Gms
Fenugreek seeds-1 table spoon
Red Chilli powder-3 table spoons
Jaggery-1 table spoon
How to Make:
How To make Lemon Pickle
Ingredients
Garlic-1/2 kg
Mustard Seed - 2 Tea Spoon
Gingili oil-150 ml
Lemon juice-300 ml
Salt -50g / As per your taste
Note: Peel garlic and cut into two halves lengthwise
Ingredients for the pickle powder
Coriander seeds-50 Gms
Fenugreek seeds-1 table spoon
Red Chilli powder-3 table spoons
Jaggery-1 table spoon
How to Make:
- In the pan, Dry roast coriander powder and fenugreek (Vendayam) and let it cool for few minutes.Then grind it to nice powder.
- Heat the pan / Kadai with Gingili oil (150ml) heat until hot but not smoking.
- Add 2 Tea Spoon of Mustard seed.
- Once the Mustard seeds crackle, add the cut garlic pieces and saut├й nicely for 5 to 6 minutes till the garlic gets softened.
- Now add the lemon juice and cook in low flame for 5 minutes.
- Now add grinded coriander & Fenugreek Powder, then add Red chilli powder and Salt.
- Let it cook till the oil ooze out. It may take 5 minutes.
- Now add the jaggery.
- After 2 Minutes switch off the stove and let it cool.
- Now Garlic Pickle is ready to taste.
How To make Lemon Pickle
Thursday, 13 October 2016
October 13, 2016
Nellikkai Oorugai
Nellikkai Oorugai
Ingredients:
Gooseberry-15(Size of a small lemon)
Sesame Oil-1/2cup
Red Chilly Powder-1/3cup
Salt-1/6cup
Mustard and urad dhal-1 1/2tsp
Hing-a pinch
Methi seeds powder-1/4tsp
Procedure:
1. Wash the gooseberries.
2. Steam cook them for 10minutes.
3. It will open out like the petals of a flower.
4. Remove the seed and cut it into thin wedges.
5. Heat oil in a pan and splutter mustard and urad dhal.
6. Add hing and the cut gooseberries and saute for 10seconds.
7. Add red chilly powder and salt. Mix well.
8. Add methi powder and give a final stir.
9. Switch off stove and allow it to cool.
10. Store in airtight jar.
Ingredients:
Gooseberry-15(Size of a small lemon)
Sesame Oil-1/2cup
Red Chilly Powder-1/3cup
Salt-1/6cup
Mustard and urad dhal-1 1/2tsp
Hing-a pinch
Methi seeds powder-1/4tsp
Procedure:
1. Wash the gooseberries.
2. Steam cook them for 10minutes.
3. It will open out like the petals of a flower.
4. Remove the seed and cut it into thin wedges.
5. Heat oil in a pan and splutter mustard and urad dhal.
6. Add hing and the cut gooseberries and saute for 10seconds.
7. Add red chilly powder and salt. Mix well.
8. Add methi powder and give a final stir.
9. Switch off stove and allow it to cool.
10. Store in airtight jar.
Wednesday, 20 May 2015
May 20, 2015
Lemon Pickle
Lemon Pickle
Great Condiment with rice and curry, specially with sambar, paruppu and pappadam. With biriyani and chappathi.This pickle is very hot and spicy.
Ingredients
10 - Lemons
Ginger sliced 3 table spoon
Garlic sliced 3 tab spoon
Chilli powder 4 table spoon
Turmeric powder 1/2 sp.
Asfotinda powder(Kayam) 2 tab spoon
Salt 5 table spoon
Vinegar 1 cup
Fenugreek podi 1 table spoon
Mustard Seed 1 tabspoon.
Olive Oil or Corn Oil 1/2 Cup
Curry Leaves 3 stems
Directions
Steam lemons in a pot for 10 minutes.
Cut each lemon in 8 pieces when it is cold
Add salt powder and mix it with lemon and set aside.
Fry (Saute) mustard seed in oil in a frying pan and add ginger and garlic fry until it turns golden brown add curry Leaves.
Add all the powders and mix it well in low heat for a minute,
Add lemon salt mix in to pan and turn off the heat.
Mix well add Vinegar.
Add more salt if needed.
Great Condiment with rice and curry, specially with sambar, paruppu and pappadam. With biriyani and chappathi.This pickle is very hot and spicy.
Ingredients
10 - Lemons
Ginger sliced 3 table spoon
Garlic sliced 3 tab spoon
Chilli powder 4 table spoon
Turmeric powder 1/2 sp.
Asfotinda powder(Kayam) 2 tab spoon
Salt 5 table spoon
Vinegar 1 cup
Fenugreek podi 1 table spoon
Mustard Seed 1 tabspoon.
Olive Oil or Corn Oil 1/2 Cup
Curry Leaves 3 stems
Directions
Steam lemons in a pot for 10 minutes.
Cut each lemon in 8 pieces when it is cold
Add salt powder and mix it with lemon and set aside.
Fry (Saute) mustard seed in oil in a frying pan and add ginger and garlic fry until it turns golden brown add curry Leaves.
Add all the powders and mix it well in low heat for a minute,
Add lemon salt mix in to pan and turn off the heat.
Mix well add Vinegar.
Add more salt if needed.
Posts
