Showing posts sorted by date for query pickles. Sort by relevance Show all posts

HOW TO PRESERVE RAW MANGOES

April marks the arrival of summer in India. With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit. The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc., Summer in India has become so synonymous to these routines in my mind. A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees. All catering loads of memories wafting with smells and anecdotes.

Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top. And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas. All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.

Then comes the regional New Year - Vishu or Tamil Puthandu during this Season. I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber. So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.

HOW TO PRESERVE RAW MANGOES

Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga. Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga. Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments. Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.

Here I have preserved slices of Mangoes in brine, like how my Mom makes. Even Whole Raw Mangoes can be preserved in the same manner. I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it. I still need to foolproof the storage period of preserving Mangoes in that manner. Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.

HOW TO PRESERVE RAW MANGOES

This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine. BRINE is basically a salt solution. Also, pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.

Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes. Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry the mangoes before cutting them into slices and adding them to the brine.

For more PICKLE RECIPES, Click here...

Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes
Maturing Time - Few Weeks

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

HOW TO PRESERVE RAW MANGOES

INGREDIENTS:

Raw Mangoes - 2-3 Cups
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD:

Boil the water and allow it to cool.
Clean & Wash the Mangoes and allow them to dry on a clean kitchen towel.
Wipe them off with a clean cloth to get rid of any extra wetness.
Then Cut the Mangoes into slices.
Take a clean and dry Bottle or Bharani (Porcelain Jar).
Put some salt at the bottom of the Jar.
Put few Mango slices over it.
Again, put some salt and top it up with Mango slices.
Follow the suit until all the mangoes are salted.
Close the lid of the jar and mix well, until the mangoes are well coated with salt.
Pour warm water into the jar and mix well.
Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
Initially, the mango slices would float over the brine, but gradually they absorb the brine and double their size.
Sliced Raw Mangoes will be ready within a few weeks time.
These can be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

HOW TO PRESERVE RAW MANGOES

NOTES:

Can preserve tender Mangoes(Kanni Manga/Kadu Mangai) in the same manner.
Even whole raw Mangoes can be preserved in brine using the same method. But the pickling time would be about 2-3 months or more, depending on the size of the raw mangoes used for preserving.
This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in clean and dry sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling these preserved mangoes.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes.
If stored properly, these preserved mangoes can last for a year or so.
Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).

GREEN CHILLI PICKLE

I got a liking for North Indian Pickles during my college days. We had a few North Indian friends in our class, and we often shared our lunch boxes. They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference. With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil. This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles. But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home. Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry. So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice. These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia. But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu. The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies. So, any extra produce available, gets converted into a Pickle in my kitchen.

This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional. Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery. For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role. The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle. This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

For more PICKLE Recipes, Click here...

Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

For NORTH INDIAN STYLE PARATHA RECIPES, Click here...

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

Green Chillies - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

METHOD:

Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
Once completely dry, grind the ingredients coarsely and keep it aside.
Slightly dry roast the Yellow Mustard seeds for a few minutes.
Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
Turn off the flame and allow the oil to cool down.
Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
Mix all the ingredients until well combined, add the Jaggery powder and mix well.
Adjust the amount of Salt if required.
Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
After 2-3 days, Green Chilli Pickle is ready to be used.
The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
The Green Chillies would have turned soft and tender, once the pickle is ready.
Store the Pickle in a clean and dry Glass/Ceramic Jar.
Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc.,
Can pair it up with Curd Rice too.

GREEN CHILLI PICKLE

NOTES:

The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
Care should be taken while dry roasting fenugreek seeds. Do not burn them, which would totally spoil the taste of the pickle.
Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
Adjust the amount of Red Chilli Powder to suit your spice level.
Pour ample of Gingelly Oil/Mustard Oil to the pickle. This will prolong the shelf life of the pickle.
If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling this Green Chilli Pickle.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle.
If stored properly, Green Chilli Pickle can last for a year or so.
The Pickle should be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

LIQUID PARATHA

A recently popularized recipe in the name of Paratha!!! Liquid Paratha or a Paratha with Liquid Dough(Batter) it states. As naturally as it is my very mind announced it cannot be Paratha in any terms. How can a liquid dough... no batter it is, can make a literal Paratha?!!! This newly found recipe is sweeping the social media and has got into a high profile recently.

Though I am sceptical when it comes to such recipes, I wanted to give a try knowing deep within that it could never be like a PARATHA, may be something between Cheela or our very own Gothambu(Wheat Flour) Dosa. But nothing wrong giving a try. If at all, if it turns out to be like Paratha? As quizzical as it is before making it... Would it by any chance, Puff up like a Paratha, as they show in the videos? All these inquisitive questions fuelled up my idea to give it a try.

As mentioned in the recipe, mixed up the so-called Dough... I will say it as batter... Added some finely chopped Spring Onions, Kalonji, Turmeric Powder, a bit of Red Chilli Powder and Salt. And even I struck to the given measurement of water for the Liquid Paratha Batter. Rested the batter for about 15-20 minutes, because I was busy making normal Parathas, if at all, this recipe turned out to be a flop.

Finished the batch of normal Parathas, then sceptically poured the Batter into the Chapati Griddle, waited for a while, drizzled a few drops of oil, flipped it out and waited and waited and waited for it to puff up like a paratha... it did... but it took some time for the process. Making a Paratha out of this Batter is slightly time-consuming when it comes to the cooking process. The final product was more or less like a Paratha. And my humble *WARNING - EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa.

Anyway there was no compromise when it came to the taste of this so-called Paratha. So, if you are feeling too lazy to knead a dough for Paratha, some days are like that. Or if you are in need of a quick fix recipe & if you can compromise for a real Paratha(Parathas are Parathas) then this Liquid Paratha would turn out to be handy. So no harm in trying out a new recipe which is Quick, Easy, Tasty & Healthy too... but strictly not sticking on to the norms of a Classic Paratha. Liquid Paratha is an utter compromising recipe... But still I would vote for it, and I am sure to make it again and again.

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Easy
Spice Level - Low- Medium
Yields - 5 Parathas
Author - SM

Preparation Time - 5 Minutes
Leavening Time -10 -15 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE PARATHA WITH LIQUID DOUGH/LIQUID PARATHA

LIQUID PARATHA

INGREDIENTS:

For Paratha with Liquid Dough:

Wheat Flour - 1 Cup
Garlic - 1 Tablespoon
Spring Onions - a few stalks
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kalonji(Nigella Seeds) - 1 Teaspoon
Salt - To Taste
Water - 2 Cups
Melted Butter - 1 Tablespoon

For Cooking Liquid Paratha:

Oil - a few Teaspoons

METHOD:

For Paratha with Liquid Dough:

Take a wide bowl big enough to hold all the ingredients.
Finely mince the Garlic Pods & Spring Onions and keep it aside.
First, mix the Wheat Flour and the rest of the dry ingredients, along with finely chopped Garlic and spring Onions.
Then slowly pour in 1 Cup of Water and gently stir it with a whisk.
Gradually pour in another Cup of Water and mix well until the ingredients are well incorporated and there are no lumps.
Add in the melted butter and give a final whisk.
The Liquid Batter should have a consistency similar to Dosa/Cheela Batter.
Leave the Liquid Paratha Batter aside for about 10-15 Minutes.

LIQUID PARATHA

COOKING THE LIQUID PARATHAS:

Heat a Tava/Griddle on a high flame.
When the Tava/Griddle turns hot, lower the flame and gently pour in a ladle of Liquid Paratha Batter.
Wait for the colour to change slightly.
Drizzle a teaspoon of Oil.
Now gently flip it up. You may need to do this 3-4 times.
Cook, flip... Cook, flip... Cook, flip, and slowly it will start to Puff up.
Cook on a very low flame until the Liquid Parathas Puff up.
Make sure that it is cooked through with brown crispy spots.
Do not cook Liquid Parathas on high flame or allow it to burn.
Once cooked, remove the Liquid Parathas from the Tava/Griddle.
Place it on a plate or in a Casserole.
Stack up the Liquid Parathas one over the other
Cover it up with the kitchen towel.
Just before serving, smear Oil/Butter/Ghee over the Liquid Parathas(optional).
Serve Liquid Parathas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
Goes well with Raithas or Pickles too.

NOTES:

Some Wheat Flour may require a bit more or less Water measurement, Adjust accordingly.
I have added Spring Onions & Garlic in this Liquid Paratha recipe.
Can add Mint or Coriander Leaves, or use any other herbs of your choice.
Some recipes even call for adding Garam Masala/Chaat Masala/Cumin Powder etc.,
Try new versions of Liquid Paratha recipes with different add-ons.
Do not overheat the Tava/Griddle while cooking the Liquid Parathas.
If adding Oil while cooking Liquid Parathas do not overheat the Tava/Griddle until smoke forms.
There will be condensation underneath each cooked Liquid Parathas, Kitchen Towels absorb the moisture and prevent Parathas getting soggy.
Reverse the stack after piling up the Liquid Parathas.
If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.
But I suggest EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa.

Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine

Avalose Podi (അവലോസ് പൊടി) | Roasted Rice Coconut Powder – A Classic Kerala Nadan Palaharam

"Pearly Aunty's Culinary Legacy: A Heartfelt Journey with Kerala Prawn Pickle"

Aromatic Alchemy: The Magic of DIY Turmeric Powder in Your Oven

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

METHOD:

NOTES

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

INGREDIENTS:

METHOD:

NOTES:

HOW TO MAKE GOAN/COCHIN STYLE BRINJAL PICKLE - PORTUGUESE STYLE EGGPLANT PICKLEBRINJAL/EGGPLANT PICKLE

INGREDIENTS:

For Brinjal/Eggplant Pickle:

For Pickle Paste(To Grind):

METHOD:

NOTES:

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

HOW TO MAKE GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

For Pickle Spice Mix:

METHOD:

NOTES:

HOW TO MAKE DAL PARATHA - MOONG DAL STUFFED CHAPATIS

INGREDIENTS:

For The Dough:

For the Stuffing:

To Cook:

METHOD:

For the Dough:

For the Stuffing:

For Moong Dal Paratha:

NOTES:

HOW TO MAKE NELLIKKAI THOKKU - GOOSEBERRY THOKKU

NELLIKKAI THOKKU - GOOSEBERRY THOKKU

INGREDIENTS:

For Nellikkai/Gooseberry Thokku:

To Dry Roast & Grind:

METHOD:

NOTES:

HOW TO MAKE PARATHA WITH LIQUID DOUGH/LIQUID PARATHA

INGREDIENTS:

For Paratha with Liquid Dough:

For Cooking Liquid Paratha:

METHOD:

For Paratha with Liquid Dough:

COOKING THE LIQUID PARATHAS:

NOTES:

I Me Myself

Popular Posts

Ebook - “What I Cook - For Onam”

Subscribe & Follow

HOW TO MAKE GOAN/COCHIN STYLE BRINJAL PICKLE - PORTUGUESE STYLE EGGPLANT PICKLE
BRINJAL/EGGPLANT PICKLE