Showing posts with label Pickles and Pastes. Show all posts
Showing posts with label Pickles and Pastes. Show all posts
Friday, 22 August 2014
Home made Lemon Pickle (Nimbu ka Achar) .... Kitchen Basics
I have started making pickles after watching Maaoori vanta program in maa TV few years back. Because most of the time MIL and mom’s pickle get finish off soon and also really hated the store bought one. Before that, I thought it is difficult for me to proceed because of its lengthy process. Thanks to maa TV for telecasting such a wonderful recipes with easy steps. I noted down the recipe when the program telecast-ed and start to do by my own by adjusting the spice and salt level. When I distributed these pickles to my friends they admire the taste and started to ask recipes. For all my pickle lovers, here comes the recipe.
15 to 20 no’s Lemons (medium size)
½ cup Salt (approx. 5 to 6 table spoons)
½ cup Red chilli powder
½ cup Oil (til or ground nut oil would be good)
½ tbsp. Turmeric Powder
1 tbsp. Methi powder(fenugreek)
½ tsp Hing (asafoetida)
4 to 5 no’s Red
1 tbsp. Mustard seeds
To prepare Lemon Pickle (Nimbu ka Achar):
1. Wash the lemon, pat and dry them nicely using a kitchen towel. Cut lemons into medium size pieces.
2. Remove the seeds using the knife edge otherwise the pickle tastes bitter.
3. In a mixing bowl add Lemon pieces, ½ cup salt and ½ tsp Turmeric Powder mix well so that each lemon slice gets coated with salt and turmeric. Keep it in a dry bottle or any dry glass Jar for 3 days. (shake the jar well every day)
2. Take a frying pan. Heat 1\2 cup of oil. Add Mustard seeds, Red chillies and Hing (asafoetida) to it. Let the Mustard seeds splutter. Remove it from the flame and let it cool completely.
3. Take large bowl, put the marinated lemon pieces into it. Add ½ cup red chilli powder, 1 table spoon Methi powder (fenugreek) to it and Mix well.
4. Add the cooled thadka to the Lemon Pickle (Nimbu ka Achar) and mix well. Store it in air tight jar. Lemon Pickle (Nimbu ka Achar) in Andhra style is ready. Serve it with Curd rice.
5. This can stay more than 4 months if u keep it outside. You can store this in refrigerator too for longer life (more than 6 months).
Tips / Notes :
- U can adjust the Salt and chilli powder levels as per your requirement.
- U can add Green chillies instead of red chilli powder.
- Make sure that the Mixing bowl and spoon you are using should be dry.
- Always use dry Bottle to store the pickle.
- Whenever you are taking the pickle for serving just mix it from top to bottom and then take the required quantity of pickle by doing this more oil will not come to the spoon.
Health Benefits of Lemon:
The health benefits of lemon include its use as a treatment of throat infections, indigestion, constipation, dental problems, and fever, internal bleeding, rheumatism, burns, obesity, respiratory disorders, cholera and high blood pressure, while it also benefits hair and skin care,. Known for its therapeutic property since generations, lemon helps to strengthen your immune system, cleanse your stomach, and it is considered a blood purifier.
Lemon juice, especially, has several health benefits associated with it. It is well known as a useful treatment for kidney stones, reducing strokes and lowering body temperature. As a refreshing drink, lemonade helps you to stay calm and cool.
So try this recipe and write back to us…We love to hear from you.
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Thursday, 8 May 2014
Ulli Kharam (Spicy Andhra Onion-Chilli Masala) .... Kitchen Basics
Ulli Kharam is a classic Andhra masala that can be used to spice up a range of vegetables. Its Very versatile base for a quick dish! I used it yesterday to make Gutti Vankaya Ulli Kharam (Baby white Brinjals). However, it can be used with Turnips(Dondakaya) , Kakarakaya (Bitter Gourd or Karela), Beerakaya (Ridge Gourd), Chama Dumpa (Arbi or Taro), Bangala Dumpa (Potatoes) or even to prepare ulli kharam Dosa. So I thought, I would blog the recipe of the masala by itself and then post its use with various vegetables.
Ingredients for Ulli Kharam:
Onion – 1 Large
Byadagi chilli – 2 (Optional, for the deep red colour only)
Cloves – 3
Cinnamon – 1"
Coriander Powder – 1/2 tsp
Spicy Red Chilli Powder – 1 tsp
Grated Jaggery – 1/4 tsp (optional)
Thick Tamarind Pulp – 1/2 tsp
Oil – 1 tbsp + 1 tsp
Salt to Taste
To prepare Ulli Kharam :
1. Peel and slice the onion.
2. In a wok or kadai, heat 1 tbsp oil. Add the cloves and cinnamon. Stir-fry for 30 seconds.
3. Add the Byadagi chillies and stir-fry for 30 seconds.
4. Add the sliced onion and stir-fry till the onion is transparent. Turn off the heat.
5. Add red chilli and coriander powders. Mix well and let the onions cool.
6. Grind the onion along with tamarind pulp, jaggery and salt into a smooth paste.
7. Use it to make assorted vegetables or even to make ulli kharam Dosa.
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Monday, 5 May 2014
Beerakaya / Heerekayi / Ridge Gourd thokku pachadi
Beerakaya/Heerekayi/Ridge gourd is a very good vegetable among all where each and every part of it is good for health and can be used in any form and in many dishes. And I don't want to waste even the skin of the ridge gourd as it is very good and tasty too. So this is the instant recipe with the Beerakaya / Heerekayi / Ridge gourd thokku (skin).
Ingredients for Beerakaya/Heerekayi/Ridge Gourd thokku pachadi :
Thokku of 2 Beerakaya
Beerakaya Pieces 1/4 cup
Beerakaya Pieces 1/4 cup
Tamarind - small (usirikaya size)
Oil - 3tsp
Oil - 3tsp
Jeera/cumin seeds - 1tsp
Hing - 2pinch (optional)
Chnna dal 1/2 tbsp
Urad dal 1/2 tbsp
Green chillis - 6
curry leaves - 2 stem
curry leaves - 2 stem
Garlic cloves - 5 to 6
Salt to taste
Salt to taste
To prepare Beerakaya/Heerekayi/Ridge Gourd thokku pachadi :
1. Heat oil in a pan add jeera, hing/cumin seeds, channa dal, urad dal, green chillis, garlic cloves and curry leaves fry for sometime.
2. Now add the Beerakaya and thokku, salt, tamarind and fry till the Beerakaya and thokku turns little brown switch off the stove and bring the mixture to room temperature.
3. Grind the mix by adding little water and serve it.
4. It will be good when taken along with hot rice and sesame oil or used as any chutney with tiffins like idly or dosa.
Tips / Notes:
· U can add groundnuts and coriander seeds to enhance the flavour.
· If required put tampering with oil, mustard seeds, curry leaves and red chillies.
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Tuesday, 29 April 2014
Instant Mango Pickle .... Kitchen Basics
When mango is in season, this ‘Instant mango pickle’ will appear more in our kitchen. My hubby likes fresh mango pickle, so as soon as mango season start i prepare this pickle specially for him.
Ingredients for Instant Mango Pickle :
Raw Mango - 1no
Red chilli powder - 1tsp
Salt as per required
To temper
Sesame oil - 1tbsp
Mustard - 1/4tsp
Red chilli(optional) -2
Asafoetida - 2pinch
To prepare Instant Mango Pickle :
1. Chop the cleaned mango in small and place in a mixing bowl add red chilli powder, salt and mix well.
2. In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ in order . Switch off the stove and add to the mango pickle mixture.
Tips / Notes:
· I din’t add tempering, but its nice to add to the pickle.
· Adding asafoetida both while tempering and mixing give nice flavor.
· Adjust the spice and salt according to the tanginess of the mango.
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Saturday, 19 April 2014
Homemade Ghee / clarified Butter / Neyyi .... Kitchen Basics
Myself used to make Ghee in India using Cream of milk after boiling. I used to store them for 15 days in a glass jar and sharp on day 16 used to make Ghee. The smell while making ghee was so strong that it used to reach our neighbors downstairs.
Today am happy that I am making some fresh Ghee for my daughters though its not from homemade butter - I feel satisfied that they are farm fresh and with the same taste and smell. Most of all Indian Desserts / Sweets use Ghee as one major ingredient that enhances the taste and flavor.
Ingredients for Homemade Ghee :
Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
Betel leaves -2 (optional)
Garlic cloves - 10 (optional)
To prepare Homemade Ghee :
1. Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature)
2. When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.
3. When the butter starts to boil the foam slowly starts to disappear and froth starts forming.
4. Keep stirring in the medium low flame and we can see that the butter changes its color to light brown and we can see the bottom of the pot through it.
5. Before switching off the stove add garlic cloves and Switch off and let it sit to cool down to room temperature. If you want to add betel leaves, this would be the time. We can see the sediments settled down.
6. Takeout garlic cloves and betel leaves, take a tea strainer strain the Ghee. to this add garlic cloves, betel leaves and a pinch of salt and stir well(salt is added in order to form the granules in ghee).
7. Fresh Homemade Ghee is ready to use. The Ghee gets set to semi solid state after some time.
Tips / Notes:
FAQ’s about Ghee :
1. Why my Ghee not taste so good?
Ghee’s taste depends highly on the butter used. If you use good butter, the Ghee will taste good. Do not use cheap butter. Best one is
2. What to do if I have only salted butter?
Do not worry! You can still go ahead and make Ghee. It would not taste salty. But Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
4. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.
Health benefits of Ghee :
1. Use ghee to fight inflammation.
2. Use ghee if you’re lactose or casein intolerant.
3. Use ghee for a healthier butter choice.
4. Use ghee to boost your daily dose of antioxidants.
5. Use ghee to boost your micronutrient intake.
6. Use ghee to increase the effectiveness of some herbs.
So try this recipe and write back to us…We love to hear from you.
Butter (unsalted - Farm fresh / Homemade / Store brought)
Salt - a pinch
Betel leaves -2 (optional)
Garlic cloves - 10 (optional)
To prepare Homemade Ghee :
1. Heat a pan, set the temperature to medium low and add the required amount of butter you need to the pan(Its better to have the butter in room temperature)
2. When the butter melts we will see white foam starting to form. This means it will start to boil in some time. Keep stirring continuously to avoid burning.
3. When the butter starts to boil the foam slowly starts to disappear and froth starts forming.
4. Keep stirring in the medium low flame and we can see that the butter changes its color to light brown and we can see the bottom of the pot through it.
5. Before switching off the stove add garlic cloves and Switch off and let it sit to cool down to room temperature. If you want to add betel leaves, this would be the time. We can see the sediments settled down.
6. Takeout garlic cloves and betel leaves, take a tea strainer strain the Ghee. to this add garlic cloves, betel leaves and a pinch of salt and stir well(salt is added in order to form the granules in ghee).
7. Fresh Homemade Ghee is ready to use. The Ghee gets set to semi solid state after some time.
Tips / Notes:
- The time taken to prepare ghee differs from the amount of butter we taken, the more the quantity the higher the time
- Salt is used to give the grainy structure for the ghee. Don't use more than a pinch per litre of ghee.
- Adding garlic and betel leave enhance the flavor and taste of the Ghee.
- Do not fasten the process. Cooking ghee is a slow process. Ghee requires your observation and patience so concentrate on the Ghee.
- You can add curry leaves or drumstick leaves during the cooking process instead of adding garlic and betel leaves. It will give a good flavor.
FAQ’s about Ghee :
1. Why my Ghee not taste so good?
Ghee’s taste depends highly on the butter used. If you use good butter, the Ghee will taste good. Do not use cheap butter. Best one is
2. What to do if I have only salted butter?
Do not worry! You can still go ahead and make Ghee. It would not taste salty. But Salted butter will foam a lot when it is boiled. Use a large pan to accommodate the foam. If you stir it continuously, the foam will subside.
3. What to do if my pan could not hold the froth?
When the froth overflows, stir it continuously. This will being the froth down. If not, take the pan out off the heat for few seconds and stir. After the froth has come down, you can continue the process.
4. Can I use butter which has extra ingredients in it like vitamins, emulsifiers and minerals? Or can I use a any other butter that serves a different purpose like spreadable butter?
I would not recommend such butter as it would not come out well or the way we need it.
Health benefits of Ghee :
1. Use ghee to fight inflammation.
2. Use ghee if you’re lactose or casein intolerant.
3. Use ghee for a healthier butter choice.
4. Use ghee to boost your daily dose of antioxidants.
5. Use ghee to boost your micronutrient intake.
6. Use ghee to increase the effectiveness of some herbs.
So try this recipe and write back to us…We love to hear from you.
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Wednesday, 16 April 2014
Home made Ginger Garlic Paste .... Kitchen Basics
Ginger-Garlic paste is used regular in Indian cooking, most of the curry calls for ginger-garlic paste and of course we all love this one don't we? So did you ever wonder how to make ginger-garlic paste at home? Nothing beats fresh home made ginger-garlic paste. I never really liked store ginger-garlic paste; not only they look dull but after a while it smell weird and perhaps taste too, I always prefer to make my own paste or I freshly mince ginger-garlic, a habit which I am hooked too but then to cut short the mincing time I prepare paste and keep in fridge to make it handy on weekdays
Ingredients for Ginger Garlic Paste :
Ginger 1 cup
Garlic 3/4 cup
Salt 1 tsp
Turmeric 1/2 tsp
Oil 1/4 cup
Take pealed and chopped ginger, peeled garlic and turmeric and blend into fine paste.
Tips / Notes :
Tips / Notes :
- While blending you can add oil and salt to store for longer time like more than a month in refrigerator.
- Crush the garlic in hand motor slightly to peel its skin easily.
- If u don't use Garlic then just make Ginger paste and use it for Ur recipes.
- Using Ginger and Garlic paste or just Garlic paste to the curries give different flavor.
So try
this recipe and write back to us…We love to hear from you.
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Monday, 14 April 2014
Authentic Andhra Tomato pickle .... Kitchen Basics
I was so much happy to see this time tomatoes as it is an essential vegetable in my kitchen. I love its juicy texture which gives richness to the gravy. I don’t know anyone who hates them!!
Tomato pickle is always one of my choice of pickles. This is a traditional dish taught by my friend who makes this to her perfection. Its also my family favorite side-dish. Its a good time-saver and accompany with many dishes. I always prepare in bulk and store it in refrigerator when I find really red tomatoes in the market.
Ingredients for Tomato pickle :
Tomato 1kg
Tamarind 80g
Fenugreek and Cumin powder 1/2spoon each (fried one)
Mustard powder 2 to 3 spoon
Chilli powder 1 cup
Salt 1cup or adjust as per taste
Groundnut oil 2 spoon
Turmeric 1spoon
For tempering :
Groundnut oil - 1cup
Mustard seeds
Cumin seeds
Red chilli
1. Wash tomatoes and wipe with cloths
2. Cut tomatoes into small pieces
3. Wash tamarind with water and drain the water
4. In a pan put 2 to 3 tsp oil then put tomatoes and cook in sim till tomatoes get 70% cooked then add tamarind and cook in sim for 10 more min.
5. Switch off the stove and bring the cooked tomatoes to room temperature.
6. Meanwhile in another pan put groundnut oil, mustard seeds and cumin seeds when starts spluttering switch off the stove and bring it to room temp.
7. For the cooked tomatoes add cooled tempering, chilli powder, fenugreek and cumin powder, mustard seed powder and salt mix well and store it in dry bottle
Tasty tomato pickle is ready. U can use this pickle with ghee rice, idly, dose or even with curd rice.
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