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My family is a big pickle fan and off all the pickles they really like lemon pickle a lot .My daughter is crazy for this pickle.This is a very easy recipe with no-oil and no-cooking involve in this pickle and with only 3 ingredients .It's so difficult to resist this tangy, and tongue tickling pickle . Kids will enjoy this pickle very much :-)
Heading towards the recipe of Zero Oil ,no-cooking lemon pickle ...Here
Ingredients:-
2 Kgs - Lemon
3/4 Kg /2 Cups - Salt
50 gms/ 1/4 Cup - Turmeric Powder
Method:-
1) Take out a glass or plastic jar that can hold about 1 kilo of pickle. The jar should be completely dry.It is very important.
2) Wash the lemons and wipe them thoroughly. Make sure there is no water on the skin. Let them dry for some time.
3) Cut them into small bite sized cubes.
4) 10 lemons squeeze them and take the juice in a bowl.
5) In a bowl take the cut lemon pieces add salt , turmeric powder and lemon juice which we squeezed and mix all these well.
6) Take them in a clean, dry glass or porcelain jar or plastic jar with tight lid. Keep them tightly covered .Leave them as it is for 15 days.Then open the container and see if pickle is fine.As the pickle gets ready, the lemon pieces get softer.Close the lid again and leave it for about 30 - 45 days.
8) My recipe is prepared with thin skinned, juicy limes and they changed from hard to firmly-soft in a month.
9) Serve and enjoy with curd rice or rice, dal and ghee .
Tips:-
1) Pickling is like making jam. Take extra precaution in using the dry utensils, jars, spoons and your hands. Using the wet or damp things is a sure way to spoil the pickle.
2) Better transfer small quantity in a smaller container which can be used to serve.
Usiri Avakaya / Indian Gooseberry Pickle / Amla Achar /Amla Pickle
0 comments Posted by ST at Friday, April 03, 2015
Amla or Indian gooseberries are rich source of vitamin c & antioxidants. Hence good for treating colds. they are good for digestion too.It is used to make jam, murraba,pickles ,chutney and many more exotics .In winters we made its ready to eat pickle The process of making this gooseberry pickles is not complicated,hence you can make small batches and enjoy with your curd rice or you can even mix it with hot rice , Pappula podi and ghee.It tastes heavenly :)
Ingredients:-
Amla /Usirikaya /Indian Gooseberry - 1/2 Kg or 20 big sized ones
Tamarind - 125 gms
Red Chilli Powder /Lal Mirch- 125 gms
Mustard seeds /Rai - 4 tsps
Fenugreek Seeds /Methi- 2 tsps
Turmeric Powder /Haldi- 1 tsp
Salt - 135 gms
Asafoetida /Hing -1/2 tsp
Oil - 125 gms
Dry Red Chillies - 8-9
Method:-
1) Wash goose berries/usirikayalu/amla and wipe them properly with a cotton cloth. See that they are not wet. Place them on a kitchen towel and allow them to dry for at least 20 to 30 min. Put some scars with knife to the amla.
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| Indian Gooseberries / Amla /Usurikaya |
3) Dry roast the mustard seeds .Cool them.
4) Grind the cooled, roasted fenugreek seeds and mustard seeds to a fine powder.
5) Soak tamarind for 20 mins then squeeze and make the tamarind pulp.
6) Heat oil in a pan. Add 8-9 red chillies and 1 tsp of mustard seeds and hing . When mustard seeds crackle then add the usirikayalu/amla into it slowly. Cook in a medium flame stirring at intervals for atleast 7-8 mins till amla gets light golden in colour .WHen Amla is half cooked add the tamarind pulp. Cook for another 7-8 mins or till amla gets squeezed. When Press a amla with a ladle and see whether it is cooked properly.Switch of the flame and let it cool.
7) Now press each Usirikaya/amla with the help of a spoon and remove the seed inside.
8) While the oil gets cool , add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.Mix well.
9) Let the uragai cool completely.
10) Transfer the uragai /pickle to a dry clean glass bottle or air tight glass jar.
11) You can use this usiri avakaya immediately.
12) Serve with Curd Rice or Warm Rice and Ghee ,Sambar rice or dal rice combination.You can also serve this usiri avakaya with upma and dosa also.
13) Once the amla pickle is ready, keep outside or in the fridge. In cold climates, you can keep outside.In a hot and humid climate, keep in the fridge.
14) This Amla Pickle stays for 6 months to a year .
Avakaya is a very Authentic and traditional pickle from Andhra which my mother passed it to me as a treasure.During the Mango season all are busy making the Mango pickle in different styles from different states.Every summer as a kid, I watched my mom go through the pickle making process.The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling.Its very simple to make.
Ingredients:-
3 medium sized raw mangoes (makes 3 cups diced mangoes)
1 cup chili powder
1/4 cup Mustard seeds powder
1 cup salt
2 cups oil (I used vegetable oil)
1/4 cup Fenugreek seeds powder
1 tbsp Turmeric
10 garlic cloves crushed.
Method:-
1) The most important thing to remember for making avakaya is buying mangoes. They should be very hard when touched and should be of medium size.
2) Wash the mangoes and wipe off the water with a clean cloth or paper towel.
3) Meanwhile we can prepare the mustard powder and fenugreek powder, to make this powders we have dry roast the mustard and fenugreek separately and grind them into fine powders.
4) Cut the mangoes in to pieces and measure.Add this slices into a large bowl.
5) Blend in the Mustard powder ,fengureek powder ,red chilli powder ,salt with the mango pieces, oil and turmeric in a wide bowl. Mix well until all the mango pieces are coated with spices. Later add the crushed garlic .
6) After mixing all ingredients transfer the prepared pickle into a clean and dry air tight jar and let it marniate the pickle for 3 to four day so that the oil and juice comes out of the mango pieces and all spices mixed well with mango pieces..
7) After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle).
8) Now store the pickle in a air tight glass jars or proclaim container and store them.
9) This pickle can be preserved for more than a year.
This is reaching State Specials Event started by Shanti.
This flavorful tangy and spicy pickle from Andhra Pradesh (in South India) is so tasty it can be eaten with just plain rice with a spoon of ghee and also with any Indian breakfasts such as dosas , Idli ,Upma etc…
Ingredients :-
Tomato- 1 Kg
Tamarind- 50 gm
Dry red chilli- 5
Mustard seeds powder – 1 tbsp
Methi seeds Powder – ½ tbsp
Red Chilli Powder - 75 gms
Turmeric powder – ½ tsp
Salt- 2 tsp
For tempering
Oil- 100 gms
Garlic- 100 gms
Mustard seeds- 1/2 tbsp
Asafetida (Hing)- 1/2 tsp
Method :-
Day1
Chop the tomato into big cubes.
Add salt, tamarind, and let it stand in the bowl for 1 day (in shade).
Day 2
1) Dry roast mustard seeds, cumin seeds and fenugreek seeds and powder them separately.
2) Grind the tomatoes , 7-8 garlic and the rest of the mixed ingredients (salt ,tamarind) in a blender or grinder.
3) Heat the oil in pan and temper mustard seeds in it.
4) Add garlic , red chillies and saute well.
5) Add the grounded tomato puree, turmeric powder, asafetida to pan and keep cooking on medium flame. Since mixture tends to splatter, cover the pan with a lid. You can cook on low flame and keep stirring once in a while cooking. Cook till oil starts separating from the mixture.
6) Then add red chili powder, Mustard seeds Powder, Methi seeds Powder ,salt if required and let it simmer for about five minutes. Let it cool completely.
7) Preserve the pickle in a dry bottle and place it in a cool dry place.
8) Store it in the refrigerator and it will remain fresh upto 6 -7 months.
9) Serve with idly, rice, dosa ,upma or chapati .
Spicy pickles are an integral part of Andhra cuisine.As being an Andhraite I love Pickles very much.But I can't eat same pickle for long time.So I make pickles in small quantities and enjoy every Pickle.This time I was carving for Pandu Mirapakaya Pickle.So I made this Last weekend.
Pandu Mirapakaya Pachadi as the name suggests, the main ingredient that goes into this pickle are fresh red chillies, the chillies which are allowed to ripen before picking. .Making this pickle is an easier task compared to the other ones. You don't need any elaborate preparations to make this. You can have this within minutes just by grinding the required ingredients.
Recipe Source :- Veggie Platter
Ingredients:
Fresh red chillies - 10-15
Tamarind - A lime size ball
Salt - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 3tsp
Asafoetida - A Pinch
Method:-
1) Wash the red chillies and air dry or wipe them dry with a cloth or paper towel.. They should be completely dry .Chillies should have no trace of moisture. Remove the stalks.
2) Take care that the mixer which you are going to use is completely dry.
3) Grind the chillies, tamarind and salt into a coarse paste WITHOUT water.
4) Heat oil in a small pan and add mustard seeds and asafoetida.
5) When mustard seeds start to splutter, turn off the stove. Let the mustard seeds cool.
6) After that add the seasoning to the blended mixture . Stir well and store it in a glass jar or air tight container. Container should be completely dry.
7) Adjust the salt and tamarind level according to the spiciness of the red chillies.
8) This is eaten with rice & ghee. It also can be served as a side dish .
I used Thai Red Chillies here in my recipe. The spiciness of pickle reduces in few days.
Tip:-
Always use a DRY spoon and dry mixer when handling or grinding the pickle.
Shelf Life:
This pickle stays fresh for at least six months with the kind of fresh red chillies available in Andhra. If you are substituting with other varieties, it will stay fresh for at least 2 months afterwards you have to refrigerate it.
This is being shelved for Romaspace's Long Live the Shelf event
I am very fond of pickles. My Mil makes this pickle every year .But I didn't tried own .This time I decided to try so I put this pickle in little quantity.. And it came out very well, it was completed within 3 days only....So I thought of sharing with you.
INGREDIENTS :
Drumsticks : 4 big
oil : 1 cup
Tamarind pulp : 50 g
chilly powder : 4 tsp
fenugreek powder : 1 tsp
salt : 4 tsp
mustard seeds powder : 2 tsp
turmeric : 1/2 tsp
Method :
1) First wash drumsticks and dry them completly, cut them into finger size pieces. see that it is fully dried otherwise pickle will get spoiled.
2) Take a big bowl and mix all the powders fenugreek Powder, Mustard seeds powder,chilli powder,salt,turmeric powder and keep it aside.
3 )Heat a non stick pan add 1 cup oil sufficient for your pickle .
4) Add chopped drumsticks and fry well. It takes nearly 15-18 mins to boil fully.
5 )When drumsticks are half boiled then add the tamarind pulp and let it boil fully.
6)Switch off the stove and after 5 mins add your mixed powders on it.
7)When it is fully cooled mix well and Put it in a dry container.
8)After 1/2 day pickle is ready to eat.
9)Mix with hot rice and enjoy the spicy,tangy pickle with Vadiyams and papad.
Sig came up with wonderful ingredient Tamarind for Jhiva of ingredient originated by Mahanadi.
My recipie is reaching this event.
