Showing posts with label Pickle. Show all posts
Showing posts with label Pickle. Show all posts

Sunday 18 July 2021

Beetroot Pickle | Malabar Style Pickle | Malabar Special Beetroot Pickle | Special Beetroot Pickle

How to prepare Malabar Special Beetroot Pickle | Special Beetroot Pickle 


Beetroot Pickle | Malabar Special Beetroot Pickle | Special Beetroot Pickle


Ingredients:-
  • Beetroot – ½ portion of medium size
  • Green chili – 5
  • Garlic – 2 Tablespoon
  • Ginger – 1 Tablespoon
  • Dates - 5 Nos. pasted
  • Coriander – 1 Teaspoon
  • Pepper whole – 1 Teaspoon
  • Cumin seeds – ½ Teaspoon
  • Fenugreek – ¼ Teaspoon
  • Turmeric Powder – 1 Teaspoon
  • Salt to taste
  • Gingerly Oil
  • Vinegar
  • Asafoetida a pinch
 

Preparation:-

  • Great beetroot
  • Heat a pan and sauté coriander, whole pepper, cumin seeds, fenugreek and crush it well
  • Heat oil in a pan and add green chilli, ginger, garlic and sauté well
  • Add grated beetroot and continue sautéing
  • Add salt to taste and turmeric and mix it well
  • Add pasted dates and mix it again
  • Add Asafoetida
  • Add filtered crushed spices and mix it well and then switch off the stove
  • Once it become cool pour required vinegar and mix it well
  • Tasty beetroot pickle is ready to serve.
 

#BeetrootPickle #Ruchikaram #SpecialPickle

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Cheers!!!
Minu

Tuesday 11 September 2018

Kerala Style Eenthappazham Achar | Dates Pickle

How to prepare Kerala Style Eenthappazham Achar | Dates Pickle?


Eenthappazham Achar | Dates Pickle



Ingredients:-
  • Dates – 250 Gram
  • Jaggery – 175 Gram
  • Tamarind Pulp – 250 gm soaked in 2 ½ Cup Water
  • Turmeric Powder – ½ Tea Spoon
  • Chilli Powder (Kashmiri) – 1 ½ Table Spoon
  • Green Chilli - 4
  • Garlic - 1 ½ Table Spoon
  • Ginger – 1 ½ Table Spoon
  • Asafoetida – ½ Tea Spoon
  • Mustard Seeds – ¼ Tea Spoon
  • Fenugreek Seeds – ¼ Tea Spoon
  • Vinegar – 1 ½ Table Spoon
  • Gingerly Oil – ¼ Cup
  • Curry Leaves as needed
  • Salt as needed

 

Preparation:-
  • Heat gingerly oil in a pan, splutter Mustard Seeds and then add fenugreek seeds
  • Add ginger, garlic, green chilli and curry leaves into the oil and sauté well
  • Add Turmeric powder and chilli powder and continue sautéing
  • Add fenugreek powder
  • Transfer dates into the pan and mix it well
  • Pour Tamarind pulp into the pan and mix it well
  • Add grated jaggery and allow it to melt
  • Finally pour vinegar and allow it to boil for 5 min and then switch off the stove
  • Keep it in a tight container and serve it along with rice and Biriyani

 

Cheers!!!
Minu


Saturday 5 May 2018

Mango Pickle | Kerala Manga Achaar

How to Prepare Pacha Maanga Achar/Kerala Special Raw Mango Pickle?


Mango Pickle | Kerala Manga Achaar 



Ingredients:-
  • Mango –  ½ Kg
  • Garlic – 10 to 12 pods
  • Chilli Powder – ¼ Cup
  • Asafoetida – Small piece
  • Mustard seeds – ¼ Tsp
  • Fenugreek - ¼ Tsp
  • Vinegar – ¼ Cup
  • Curry leave as needed
  • Salt to taste
  • Gingelly oil (Nallenna) as needed


Preparation:-
  • First cut the mango into small pieces to make the pickle
  • Add salt into the cut mango and mix it well
  • Keep it aside for 2 hours. If not urgent you may keep it for a day or two as well
  • Take a kadai and add mustard seeds, fenugreek, asafoetida and sauté well. Grind the same using a mixer to make powder
  • Take a pan and add Gingelly oil (Nallenna) and splutter the mustard.
  • Add curry leaves and then garlic into the pan and sauté well
  • Add chilli powder and continue sautéing, you may add extra oil if you feel that the mixture is too dry
  • Now add the ground mustard seeds, fenugreek, asafoetida powder and sauté
  • Switch off the stove and add vinegar into the mixture. If you need more gravy then add water into it and boil
  • Add mango into the mixture and mix it well
  • Transfer the pickle into a bottle and pour little Gingelly oil (Nallenna) on top of it
  • Tasty Mango pickle is ready


Cheers!!!
Minu