Mixed vegetables pickle

                             

Various fresh vegetables finely chopped. Mixed with a few spices and tempered and Voila your mixed vegetables pickle is ready in no time . In dian meals are almost incomplete without pickles and India is rightly called as the 'Pickle nation'. November-December is the perfect pickle season as plenty of fresh veggies are available . Sharing below one of the simplest of pickle recipes. Hope you all Enjoy it 

INGREDIENTS :

                             

Cauliflower finely chopped    1 Bowl

Tendli (Tondali) finely chopped  1 Bowl

Carrots finely chopped       1 Bowl

Fresh green peas               1 Bowl 

Green chillies chopped       5 to 6 nos 

Pickle masala  (Readily available in the market)   1 Bowl 

Salt to taste

Juice of 1 Big lemon 

Oil 1/2 Bowl 

Mustard seeds  1 Tbsp

Hing powder     1  tsp

Haldi powder    1/2 tsp 

METHOD :

1. In a kadhai or tadka pan, heat the oil. Once Oil is hot, add the mustard seeds.

2. When the seeds crackle, add the hing powder and turmeric powder.

3. Turn off gas else the haldi powder will burn. Keep aside this 'Tadka or phodani' for cooling 4. In a glass bowl or a clean stainless steel vessel. Mix well all the finely chopped veggies and Mix really well.

5. Add the pickle masala and salt to taste and mix well.

6. Add the lemon juice. Mix well.

7. Keep covered till the 'phodani ' cools completely.

8. Slight water from the veggies will be released and the mixture will become moist.

9. Once cooled pour the 'phodani' or 'tadka'  over the veggies mixture and mix well. 

10. Mixed vegetables Pickle is ready in a jiffy. Can be stored in the refrigerator for upto a month .

Raw Mango Pickle ..

Raw mango dices mixed with spices and tempered to prepare this accompaniment. Pickles are an unavoidable part of the Indian diet. In fact India is rightly called as the 'Pickle nation'. Easy to prepare, long shelf life and absolutely mouth watering taste are the main reasons for the popularity of pickles . 

INGREDIENTS :

Raw mango (Kairi)    1/2 Kgs

Pickle masala (I use the ready store bought ones due to its convenience.)

Turmeric powder 1 tsp

Mustard seeds     2 Tsp 

Oil for the tadka(Phodani)   1 Bowl 

Asafoetida or Hing powder    1 tsp

Salt to taste (If the Pickle masala has salt in it then adjust accordingly) 

METHOD :

1. Clean and wash the raw mango. Let it dry or wipe it with a dry cloth.

2. Cut into pieces of around 1 inch each.

3. Add the Pickle masala and salt to this and mix well.

4. Some water will be released and the mixture will turn a little moist.

5. Prepare a tadka or 'Phodani'. Heat Oil in a kadai, Once the oil is hot, add the mustard seeds. When mustard seeds crackle, add the hing powder and haldi powder (Turmeric). 

6. Switch off gas immediately and take care not to burn the hing or turmeric powder. 

7. Let this tadka cool COMPLETELY.

8. Once tadka cools down pour it over the raw mango and spice mixture. Mix really well.

9. Ensure that a thin layer of Oil always covers the mango pieces. This ensures that the pickle will last longer

10 . Can be stored in the refrigerator for 10 to 15 days. 

Spicy capsicum with peanuts (Simla mirchicha tikhat)

Ingredients :

2 bowls finely chopped capsicum
1/4 bowl finely chopped green chillies (I use the dark green spicy ones)
1/2 bowl roasted n crushed peanuts or shengdana kut
1/2 bowl fresh grated coconut
2 Tbsp Oil
1 tsp mustard seeds 
Pinch of hing or asafoetida
1/4 tsp turmeric or haldi powder.
Salt to taste.

Method :

1.In a kadai or pan heat the oil. Add mustard seeds. When seeds crackle add hing and turmeric . Stir for a min.
2. Add the chopped green chilies n stir till white dots appear on the chillies.
3, Add the chopped capsicum and keep stirring occasionally till capsicum is cooked and turns slightly brown.
4. Now add the grated coconut and crushed peanuts. Stir for few more mins till coconut gets slightly brown. Add salt to taste and Mix well 
5. The Mixture (Tikhat) is ready and it can be stored in refrigerator for a few days.


*** Warning ::This one is REALLY SPICY and should be enjoyed only in small quantities. Also its a little higher on the calories due to coconut and crushed peanuts.

Mirchi Lonache (Pickled green chillies)

Perfect for the spicy Indian palate, green chillies are pickled using a few spices .Pickles form an integral part of any Indian meal. A meal is almost incomplete without one. This simple to prepare yet spicy pickle is an absolutely must-try. It is sure to take a simple meal to the next level. It can be also stored in the refrigerator for up to a few weeks .

INGREDIENTS :

Green chillies 200 gms (I usually take a mix of light green and dark green ones to balance the flavour but you can take as per your liking)

Juice of 2 lemons 

Pickle masala :

50 gms mustard seeds (powdered coarsely)

25 gms methi (fenugreek) seeds (powdered coarsely)

1 tsp hing powder 

1 tsp turmeic powder 

*** Nowadays ready to use pickle masala is easily available in all stores. (I sometimes use that as well. Tastes equally good)

Salt to taste

Oil 4 Tbsp

mustard seeds 1 tsp

hing powder 1/2 tsp

METHOD :

1. Clean , wash the green chillies and spread them on a clean towel for an hour or so to      ensure that they are completely dry.

2. Chop these chillies into small pieces (not more than 1/2 cms) 

3. Take the pieces in a glass bowl , add the lime juice and salt .

4. Mix well and keep aside for 30 mins (This will ensure that the juices get released and the pickle does not become very dry)

5. In the meanwhile prepare tadka or phodani in a wok. Heat the oil, add the mustard seeds, when seeds crackle, add the hing powder. Turn off flame and keep aside to cool completely

6. Add around 3 Tbsp of the pickle masala (ca be adjusted a per your liking)

7. Mix well.

8. Pour the cooled 'phodani' on top of the chilli mixture and mix well.

9. Your chilli pickle is ready. Mix well .

10. Store in a dry and airtight glass container .

11. Goes well as an accompaniment with almost anything. Bhakri, chapati, curd rice etc.

P.S : This pickle might taste a little bitter initially as we have used methi (fenugreek) seeds . It soon loses its bitterness. 

Karale Chutney (Niger seeds spice mix accompaniment)

 'Karale' known as niger seeds in English are full of nutrients. Small tiny black seeds when roasted and made into a powder with few spices forms a nice accompaniment . My daughter's favourite . Really very easy to make and does not need to much of preparation either. Can be stored in an airtight container for upto few weeks. 

INGREDIENTS :

Karale seeds (Niger seeds)   50 gms 

White Sesame seeds (Teel)   50 gms 

Groundnut Powder (Shengdana kut)   1/2 Bowl 

Red chilli powder 3 to 4 tsp (Can be adjusted as per taste)

Salt to taste 

METHOD :

1. In a wok , roast the niger seeds for 10 to 15 mins . (They will turn white and release a distinct aroma) So you know they are roasted. . Keep aside in a plate.

                           

2. In the same wok , roast the sesame seeds till they turn light brown in colour.

                                    

                         

3. Keep aside to cool.

4. Once the seeds cool down, add the remaining  ingredients in a mixer grinder and grind to a fine powder.  

5. Store in an airtight container in a cool and dry place .Stays for a few weeks. 

6. Can be served as an accompaniment as a part of a main meal.

Kairi Chutney (Raw mango accompaniment)

Kairi or raw mango is almost everyone's favourite. Since it is available only seasonal it becomes even more important to relish it during the season. This  simple mix of Raw mango with few other ingredients that are easily available in your kitchen. Ready in a jiffy literally . This one is a sureshot winner . A combination of various tastes like tangy, spicy, sweet salty n textures too. Great as an accompaniment with rotis or rice. Do try out this extremely simple yet mouthwatering recipe. Hope you all like it.

INGREDIENTS :

Raw mango   1 Big or 2 small sized

Onions finely chopped 1 Tbsp (Can exclude if you wish)

Dry coconut grated     1Tbsp

Red chilli powder   2tsp (Adjust as per taste)

Gur/Jaggery (Cut into small pieces)      1/2 small bowl 

Coriander leaves    2 Tbsp 

Salt to taste 

METHOD :

1. Grate the kairi(raw mango) and keep aside.

2. Finely chop the onions (You can exclude onions if you do not like)

3. Grate the dry coconut and keep aside.

4. In a mixer, grinder , grind all the above ingredients to a very fine paste. (Add very little water only as and when required, else the chutney will become watery)

5. Your Kairi chutney is ready to be served.

6. Store in a airtight container in the fridge . Lasts for a few days in the refrigerator .

Teel-Khobryachi chutney (Sesame seeds and dry coconut accompaniment)

INGREDIENTS :

Dry Coconut/ Sukha khobra  grated 2 Bowls 
Sesame seeds 1 Bowl 
Salt to taste,
Chillies 6 to 8 chopped (Can be adjusted as per taste) 
Oil 4 tsp
Pinch of Hing powder and Turmeric.


METHOD :

1. Roast grated coconut till brown n crisp. Keep aside. 

                           

2. Roast teel/sesame seeds till light brown.
3. Mix the two. add salt to taste.
4. Prepare a tadka/phodani with Oil , hing and little turmeric .
5. Add the chopped chillies to this. 
6. Pour this tadaka/phodani over thesesame seeds and coconut  mixture. 
7. Mix well. Your chutney is ready
8. Store in airtight container. Can be stored for a few weeks .
9. Serve as a part of main meals alongwith Roti or rice. 

Spicy Garlic Chutney

Indian meals are incomplete without various accompaniments. That is what makes these meals special. This easy to make chutney serves as an excellent accompaniment and also gives that extra spicy Zing to your meal. Consumed best with Bhakari/Chapati or Batata wada.

GARLIC CHUTNEY :

Ingredients :

Grated dry coconut or desiccated coconut  2 medium size bowls . 
7 to 8 big cloves of garlic or 1 bulb of garlic if cloves are small.

Red chilli powder

Salt to taste

METHOD :

1. Dry roast (stirring continuously)the coconut till it gets a golden brown colour.

2. Divide coconut mixture in two parts.

3. In your mixer/grinder, first put dry coconut then add garlic cloves, salt to taste and red chilli powder as per taste. 

4. Over this add the remaining coconut. This will prevent the chutney from sticking to the sides. 

5. Grind till the chutney becomes finely ground.

6. Dry garlic chutney is ready to be served as an accompaniment with various snacks.

Mint Chutney

Bright green paste of mint, coriander n chillies. This ready in a jiffy chutney is also easy to store. Serves as an excellent accompaniment to various snacks like pakoras, samosas, Bhel etc. Its always handy to make this chutney and keep it ready for those last minute hunger pangs. I always have a small jar of this chutney stored in my deep freezer. A very easy recipe is given below . So go ahead and enjoy all the snacks . 

INGREDIENTS :

Small bunch of Mint leaves . (Around 2 bowls of mint leaves)

Small bunch of coriander leaves (Around 1 bowl of coriander leaves)

Green chillies 8 to 10 nos. (Can be adjusted as per taste)

Salt to taste

Juice of 1 lemon (To retain bright green colour of the chutney)

METHOD:

1. Clean and chop the mint and coriander leaves roughly.

2. In a mixer , mix all ingredients and adding little water make a smooth paste.

3. Your Mint chutney is ready and can be stored for few months in the deep freezer.

4. Remember to remove it from the deep freezer at least 30 mins prior to use but even if you forget you can thaw it in the microwave .

Coconut Chutney .

Fresh green coloured mix of freshly grated coconut , chillies and coriander . Ready absolutely in the blink of an eye, this chutney serves as a great accompaniment to many more snacks and foods. I will be posting many recipes where this chutney can be used as an accompaniment. 

INGREDIENTS :

Freshly grated coconut  1 Bowl 
Green chillies 3 to 4 nos (adjust as per taste)
Cleaned, washed and chopped coriander leaves 1 Bowl
Juice of half a lemon
Cumin seeds/jeera 1/2 tsp
Sugar 1 tsp
Salt to taste.

Method :

1. Add all the above ingredients in a mixer
2. Adding little water as and if required , grind to a fine paste .
3. Chutney is ready to be served as accompaniment to many foods and snacks .

Peanut chutney

Peanut Chutney:

This simple yet absolutely lip-smacking peanut chutney that can be a tasty accompaniment . Everyone at home loves this. especially goes very well with fasting snacks like sabudana wadas and sabudana thalipeeth 

Ingredients:

Peanuts – roasted and powdered, ½ bowl.

Chana Daal (split Bengal Gram) – 1 tbsp

Green Chillies – 2

Coriander – finely chopped, 1 tbsp

Jeera – 1 tsp

Salt – to taste

Sugar – A pinch

Fresh curds or Yogurt – 1 tbsp.

Method:

Grind the Chana Daal, Chillies, Jeera and Coriander to a fine powder in a grinder without adding any water. At most a few drops is ok if you wish.

Next, mix the peanut powder, the daal-chilli-jeera-coriander-mixture, salt and sugar in a bowl.

Once you have mixed it well, just add a little curd/yogurt to give it a dip-like consistency.

And a chutney with great flavour and texture is ready to be enjoyed with the thalipeeth or even otherwise.

Ambe Halad (Mango Ginger) Pickle

Pickles form an integral part of the Indian meal. A meal is almost incomplete without one. 

This simple to prepare yet tangy pickle is an absolutely must-try. can be stored in the refrigerator for upto a week 

Ingredients : 

Ambe halad (Mango ginger) 100gms
Oli halad (Raw turmeric) 100 gms 
Both look like ginger Ambe halad is orange in colour.
Ginger 50 gms
Oil, mustard seeds, hing (Asafoetida) a pinch for tadka 
Salt , few green chillies , red chilli powder or readymade lonache/pickle masala 
Juice of 1 lemon

Method.

Wash n dry the Ambe halad(Mango ginger), Oli halad (Raw ginger) and ginger .

Grate all three n keep in a glass bowl

Add juice of 1 lemon.

Add finely chopped chillies 1 or 2

Add salt to taste

Add chilli powder or pickle masala to taste . Mix well.

In a small kadai or Tadka pan heat 2 Tbsp of oil.

Once the Oil is hot, add the 1/2 tsp mustard seeds, hing(asafoetida) and let this cool .

Once this cools down , add this to the above mixture. Mix well . Store in airtight , glass containers.