Pickles have always been a very indispensable part of Indian cuisine

How to prepare Pickles ?…. By Padmaja Nagoor

 

Pickles have always been a very indispensable part of Indian cuisine. Many of us are under the impression that only our grannies can make those delicious and mouth-watering pickles...they are not all that difficult. I am giving below some "tried and tested" pickles...These are very easy to prepare. My husband loves them.... And I am sure you will like them too.

So, friends..get ready to receive all those compliments and praises from your friends and relatives. And yes....these are very handy for bachelors & forced-bachelors  too......JJ

 

 

Instant Tomato Pickle

 

Ingredients:

Hunt’s Tomato paste : 1 big tin

Cooking Oil : 2 - 21/2cups

Chilly Powder : 12-15 Tblsps (you may add more if you are fond of hot pickles)

Turmeric Powder : 4 tsps

Dry whole red chillies : 15 nos.

Fenugreek seeds (methi) : 2 tsps

mustard seeds : 2 tsps

Tamarind paste : 3 tsps

Curry leaves: a few sprigs

Asafoetida (hing) : 1/2 tsp

salt : to taste

 

Method:

1. Take a heavy-bottomed vessel and switch on the gas. Non stick kadhai or pressure pan is best for this purpose.

2. Put the tomato paste and add chilly powder, turmeric powder and salt and keep stirring on low flame till the paste loses its raw flavour. Add tamarind paste and stir for some more time.

3. Switch off the gas.

4. In a separate kadhai, heat oil. Add mustard seeds and once it splutters, add methi seeds, red chillies, curry leaves and hing. Pour this heated oil in the tomato paste and mix well.

5. Switch on the gas again and keep stirring the tomato mixture. The mixture will become homogeneous and the oil will become red after some time. Keep stirring till the mixture leaves the sides of the pan.

6. Remove from flame and wait till it cools down.

7. It is now ready to eat. This pickle can be stored upto 2 months if kept in the refrigerator.

8. Goes best with hot rice and ghee.

 

 

 

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(See next page)

 

Mixed Vegetable Pickle:

 

Ingredients:

Cauliflower : 1/2 big or 1 small

Carrots : 2 Nos.

Beans : About 15- 20

Turnip : 2 Nos.

Capsicum / Green pepper : 1 big

Green chillies : 20 nos.

Ginger- garlic paste : 1/2 cup

Kalonji : 2tsps

Chilly Powder : 10- 15 tsps

turmeric powder : 3 tsps

Mustard / Rai powder : 2 tbsps

Garam Masala powder : 4 tsps

Mustard Oil : 2 Cups

Vinegar : 1/2 cup

Jaggery / sugar: 5 tsps

salt : to taste

 

Method:

1. Wash all the vegetables and let them dry so that there is no water

2. Peel the carrots, turnip, string the beans and cut all the vegetable except green chillies into 1” pieces.

3. Heat mustard oil in a big flat-bottomed kadhai. Let the oil lose all its smell. It should become a little smoky but e careful not overheat it.

4. Add kalonji to it and once it splutters, add the ginger-garlic paste. Keep stirring till the paste becomes pink in colour.

5. Add all the vegetables and keep frying them in the oil. The vegetables should be half cooked and should still be crispy. This will take about 12 - 15 minutes.

6. Switch off the gas and allow it to cool.

7. Meanwhile, put vinegar in a cup and dissolve the jaggery/sugar in it.

8. Once the vegetables are cool, add salt, turmeric powder, chilly powder, garam masala powder and the vinegar with the sugar.

9. Switch on the gas again and keep stirring the pickle till all the masala assimilates well with the vegetables. This should take about 8-10 minutes.

10 Add the rai/mustard powder just before switching off the gas.

11. Allow the pickle to cool and store in air-tight container. It takes about 8-10 days for the pickle to be ready.

12. This pickle can be stored for upto 2 months. Goes best with chapattis and puris.