Dates Pickle

This is my favourite pickle since I came to Dubai. Whichever keralite restaurant we went here they served dates pickle along with biryani and raita.  I used to order biryani just to have this pickle, since then I wanted to try this recipe at home.

This is my third batch of dates pickle in the last two month. Whomever we gave for tasting wanted to grab the bottle and run away :-). Do give a try for this recipe.

Ingredients:

250 gms Deseeded Dates

4 nos. Green chillies finely minced

1” Ginger finely chopped or grated

4 nos. Garlic cloves chopped

2 tblpsn Granulated Sugar

1 ½ tspn Red Chilly powder

3/4^th Cup White vinegar

¼ tspn Asafoetida / Hing

1/4tspn Turmeric Powder

1cup Boiled water

For Seasoning:

1cup Seasme oil / any vegetable oil ( I have used sesame oil)

¼ tspn Mustard seeds

Few sprigs of curry leaves

Salt to taste

Method:

   1. Cut the dates into 4 pieces.

   2. Heat oil in a kadai and add mustard seeds. Once the seeds start to splutter add asafoetida, curry leaves, minced green chillies, crushed ginger garlic and sauté it for few mintues.

  3. Add all spices powder like turmeric and red chilly powder, mix it nicely and add salt, vinegar and water. Stir it nicely let it come to boil.

  4. Once the mixture comes to a nice boil add dates, sugar and mix it well.

  5. Remove it form the flame and mix it very nicely.

  6. Cool and store the pickle in airtight glass jar.

NOTE:

If u want the pickle to be more liquidy add ½ cup boiled water. Do not add the normal water to the pickle.

This pickle can be kept outside for a week. Though never had a chance to keep more than that, as it would finish within a week or two of its preparation. You can always store it in a fridge to be on a safer side.

Always use dry spoons while taking out pickle from the jar.

Green Coriander chutney with curd

This recipe is very flavourful and creamy dip served with tandoori, tikkas or kebabs. Which are incomplete without this chutney on the side.

This dip has the same taste as its served in the restaurants and is ready to served in less than 10 mints. It can be served with various kinds of snacks of our choice, I once used while making sandwich are they taste awesome.

This recipe also goes out to all my friends who have been hovering over me for a long time for the recipe. Here the recipe comes……

Ingredients:

1 bunch of fresh coriander leaves

3-4 Green chilies (depending upon your spice buds)

1 single garlic pod

2 tspn Jeera (Cummin seeds)

3 -5 tblspn freshYoghurt/ Curd

Salt to taste

Method:

1.    In a blender blend fresh coriander leaves, green chillies, cummin seeds and garlic.

2.    Now add yoghurt to the blender and blend one more time. Add salt as per your taste. Your dip is ready to serve.

NOTE:

• Add the green chillies as per the your spice level.
• If yoghurt is thick you can add very little water to make it little thin.
• If using mixie/ grinder to make this chutney add little water to coriander to help in ease of grinding.

Puli Inji

Puli Inji

Folks! Onam is just few days from today so let me share some Onam Sadhya recipes.

Puli inji is a sweet and sour pickle which is a must for Onam Sadhya. Its served on the sadhya with other pickles. Since it’s a must in sadhya its usually prepared on the day before Onam or can be prepared before hand and stored.

Lets head towards the recipe.

Ingredients:

150 gms Tamarind

150 gms Ginger

4 nos. Green chillies finely chopped

1 ½ cup Boiling water

200 gms Jaggery

¼ tspn Turmeric powder

Salt to taste

For Tempering:

1 tblspn Coconut oil

½ tspn Mustard seeds

Pinch of Asafoetida / Hing / Kayam

Fenugreek powder. (Ulva podi)

Few curry leaves.

Method:

1.    Soak tamarind in boiling water for half an hour. Later mash it nicely to extract the pulp of tamarind. Strain it through sieve in a cooking pan. Don’t add too much water while making the tamarind pulp. We need thick pulp. 

2.    Wash, peel and grate the ginger. Finely chopp the green chillies.

3.    Heat tamarind pulp with jaggery till it melts completely.

4.    Now add the grated ginger, finely chopped green chillies, turmeric and salt. Mix it and let it boil for couple of minutes.

5.    Heat a pan with coconut oil add mustard seeds, when it splutters add asafoetida, curry leaves and fenugreek powder.

6.    Pour this tempering over the puli inji. Mix it well and cook for few more mintues. Its ready to serve.

7.    Allow it to cool down completely before storing in clean bottles.

NOTE:

• While making the tamarind pulp don’t add lot of water as we need thick pulp. If pulp becomes watery cook it for longer time till it reaches thick consistency.

• You can also finely chopp the ginger instead of grating.

• Sweetnes of jaggery can be adjusted as per your sweet tooth.

• This pickle can be stored in clean bottles for 3 – 4 months in refrigertaor. Take care not to make any contact with water.

Mango Pickle – Ready to eat

Mango Pickle – Ready to eat

As the mangoes season has started, so thought of sharing this beautiful mouth watering recipe with you all. This recipe will surely add the extra “Ummmhhh” to every meal that you would serve this pickle with.  It is a ready to eat recipe but you can store this pickle for 1 year by adding oil as a preservative.

Ingredients:

1Kg Raw Mangoes

250 ml Oil

3 tblspn Mustard seeds

1 tspn Asafoetida (Hing)

3 – 4 tblspn Red chili powder (Adjust as per your spicy levels)

1 tblspnTurmeric Powder

3 tblspn Salt

Method:

     1. Wash the mangoes and wipe the mangoes with a clean dry cloth. Cut them into small pieces.

    2. Heat the oil in a pan and add mustard seeds, once the seeds crackle add asafoetida, turmeric and red chili powder and mix them nicely.

    3. Reduce the flame to low and add the raw mangoes to it and mix well till all the mangoes are coated well with the spicy mixture.

    4. Add salt and mix well.

    5. Your pickle is ready to eat, you can keep the pickle in refrigerator for 15 days.

    6. To preserve the pickle for longer period, heat oil to the boiling point, let it cool down to room temperature and then pour it on the pickle. Mix well with a dry spoon and store it in an airtight container. The oil should be above the pickle.

NOTE:

    1. The reason to wipe the mangoes dry, as we don’t want a traces of water in our pickle otherwise the pickle will get spoiled.

    2. Spiciness of the red chili powder needs to be adjusted as per the family taste buds.

    3. Oil acts as a preservative in storing the pickle.

    4. If using the same recipe for preserving the pickle for more than 1yr then use Mustard oil or Sesame oil. Otherwise use the normal cooking oil.