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Showing posts with label PICKLE. Show all posts
Showing posts with label PICKLE. Show all posts

August 27, 2018

Raw Papaya Pickle (Instant) – Green Papaya Sweet and Sour Pickle Recipe

Raw papaya pickle
Raw papaya / Green Papaya / unripe papaya is a healthy miracle fruit that is rich in vitamins, enzymes and phytonutrients. I have tasted ripen papaya very few times in my life even though I know its health benefits like it is good for eyes, helps in weight loss etc. Somehow I don’t like its smell and taste. But recently when my neighbor gave me a big raw papaya, I had no clue of what to make with it or how to consume it. So I asked my instagram friends and readers to suggest me some raw papaya recipes. Among the recommendations, I tried raw papaya kootu, Gujarati Sambharo, and this instant raw papaya pickle.  I tried this sweet and sour green papaya pickle recipe from Tarla Dalal' ji’s website by making some small changes in the method of cooking. It came out finger licking good. Basically I love pickles with sweet and tangy taste.  As raw papaya has a natural sweet taste, this pickle suited me very well. Friends do try this instant raw papaya pickle, you will love it for sure. It tastes good for rice, roti and paratha. Lets see how to make instant raw papaya pickle with step by step pictures.
Green papaya pickle

Raw Papaya Pickle - Instant Green Papaya pickle recipe


Raw Papaya Pickle - Instant Green Papaya pickle recipe

Sweet and sour raw papaya pickle for rice, roti and paratha.



Cuisine: North Indian
Category: Pickle recipes
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup - 250ml
  • Chopped raw papaya / green papaya - 1 cup
  • Turmeric powder / haldi - 1/2 tsp
  • Kashmiri red chilli powder - 2 tsp
  • Tamarind/ imli - Big gooseberry size
  • Salt - as needed
  • Powdered Jaggery - 2 to 3 tbsp (adjust based on your taste)
  • Vinegar or lemon juice - 1 tsp (optional)
To Temper and saute
  • Cooking oil - 2 tbsp
  • Mustard seeds (Rai / Sarson ) - 1 tsp
  • Fenugreek seeds (Methi) - 1/4 tsp
  • Asafetida / Hing - 1/4 tsp
  • Curry leaves (Kadi patta) - 5 nos
  • Chopped garlic (Lehsun) - 2 tbsp
  • Chopped Ginger( adrak) - 2 tbsp

HOW TO MAKE RAW PAPAYA PICKLE

  1. Wash and peel the skin or raw papaya. Remove the seeds and scrape the thread parts.
  2. Chop the green papaya into small cubes. Soak tamarind in water and take 1/2 cup extract.
  3. Heat oil in a kadai. Splutter mustard seeds, methi seeds, hing and curry leaves.
  4. Saute garlic, ginger for a minute. Add papaya pieces. Mix well.
  5. Add salt, turmeric powder, tamarind extract, red chilli powder and jaggery.
  6. Boil till thick in medium flame. Switch off the flame. Add lemon juice or vinegar.
  7. Cool down and store in a box. Tastes sweet and sour. Enjoy with rice, roti and paratha !

RAW PAPAYA PICKLE RECIPE - STEP BY STEP PICTURES

  • Wash and peel the skin of raw papaya. Remove the seeds and scrape the thread like portions in the middle of raw papaya else it will taste bitter. Chop the green papaya into small cubes and set aside. Soak tamarind in 1/2 cup warm water for 15 minutes. Take the extract and set aside.
  • raw papaya pickle
  • Heat oil in a kadai, splutter mustard seeds, fenugreek seeds, hing and curry leaves. Add chopped garlic and ginger. Saute for a minute.
  • raw papaya pickle
  • Now add the chopped raw papaya and saute for a minute. Add 1/2 cup of tamarind extract, turmeric powder, red chilli powder, jaggery, salt and hing. Add little more water if needed. 
  • raw papaya pickle
  • Let it boil till pickle becomes semi thick, papaya becomes soft and cooked.  Check for taste and add more chilli powder or salt if needed. Do not over cook or mash the papaya.
  • raw papaya pickle
  • Cool down the pickle and transfer it to a jar or glass bottle. Store in a refrigerator up to one week. It tastes both sweet and spicy. It goes well with dal rice, curd rice, roti and paratha.
          
  • Enjoy !

Note

  • Adjust the quantity of chilli powder and jaggery as per your taste.
  • You can also use 1/4 tsp of roasted fenugreek seeds powder instead of fenugreek seeds.
  • For variations, you can saute the chilli powder in oil before adding raw papaya.

Try this yummy raw papaya pickle. You will like it for sure !
Papaya pickle recipe


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January 5, 2018

Orange Peel Pickle – Instant Orange Skin Pickle Recipe

Orange peel pickle
Orange peel pickle is one of the easy and yummy pickle recipes that can be prepared instantly. It doesn’t need any soaking or setting time. You can taste it immediately. When my MIL prepared this instant pickle recipe with orange skin, I never expected that it would taste so good with curd rice. We loved it a lot. Actually we prepared orange skin pachadi and orange skin pickle at the same day. Even though both tasted good with its own taste, my vote is for this pickle. I must thank my MIL for teaching me this easy pickle recipe.You too give a try and let me know how you liked it. Ok, lets see how to make orange peel pickle with simple and easy ingredients.
Check out my other orange recipes :
Orange skin pickle

Orange Peel Pickle Recipe


Orange Peel Pickle Recipe How to make Instant pickle recipe using Orange skin
Cuisine: Indian
Category: Pickle recipes
Serves: 1/4 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Orange Skin - 1/4 cup
  • Red Chilli Powder – 1.5 tsp
  • Powdered Jaggery – 1 tbsp
  • Small sized Lemon - 1/2 no
  • Roasted Methi seeds powder – 1/8 tsp
  • Turmeric powder – 1/4 tsp
  • Water – 1/2 cup
  • Hing – 1/4 tsp
  • Salt - A needed
To Temper
  • Cooking oil or sesame oil – 1 tbsp
  • Mustard seeds - 1/2 tsp
METHOD
  1. Wash and chop orange skin into small pieces.
  2. Pressure cook in high flame for 2 whistles adding little water.
  3. To the cooked orange pieces, add red chilli powder, hing, turmeric powder, methi powder, jaggery and salt.
  4. Boil in a kadai adding water. Switch off the flame and add lemon juice. Mix well.
  5. Temper mustard seeds and add to the pickle. Store in a clean box after pickle cools down.
  6. Stays good for a month when stored in a refrigerator.
METHOD - STEP BY STEP PICTURES
  • Wash the orange skin and chop into small pieces. Pressure cook it adding little water in high flame for 2 whistles.Open the lid after steam is released. Drain the excess water if any. Keep the cooked orange pieces in a bowl.
  • Dry roast methi seeds till it starts to turn golden brown. Powder it using a mortar and pestle and set aside.
    Orange peel pickle
  • Add red chilli powder, turmeric powder, hing, methi seeds powder, crushed jaggery and salt.Mix well.
    Orange peel pickle
  • Add this mixture to a kadai and add 1/2 cup of water. Mix well and boil in low flame for few minutes till the raw smell of spice powders vanish. Add little more water if pickle looks too thick while boiling. Check for taste and add more red chilli powder, jaggery or salt if needed.
    Orange peel pickle
  • Switch off the flame when the pickle looks semi solid because it thickens when it cools down. Switch off the flame and add the juice of half of a small lemon. 
  • In a small kadai, temper mustard seeds in oil and add to the pickle. Mix well and let it cool down.
    Orange peel pickle
  • Let it cool down and store in a clean glass bottle. Use clean spoon every time while you handle. It stays good for a month if refrigerated.
    Enjoy with curd rice !

Note

  • Adjust the quantity of red chilli powder as per your taste..
  • You should cook the orange pieces before adding spice powders else it will become chewy and hard while cooking.
Try this yummy orange skin pickle and enjoy with rice ! Don’t forget to check out my other orange peel recipes.
Orange skin pickle


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December 16, 2017

Orange Peel Pachadi Recipe – Orange Skin Pachadi

Orange peel pachadi
Last weekend I had shared Orange peel pachadi in sweet taste. Today’s post is orange skin spicy pachadi prepared by my MIL. Basically pachadi is a South Indian style side dish recipe in which the ingredients are similar to pickle but slightly different in cooking procedure, taste and semi thick in consistency. We make pachadi with raw mango, ripe mango, citron fruit. This recipe is very similar to my Narthangai pachadi but we used orange skin. So the quantity of tamarind, green chilli and other spices vary slightly. Its so easy to cook as its done in a pressure cooker. If you have oranges at home, do not throw its skin. Make and consume it in the form of this pachadi and reap its health benefits. Next week I will share Orange skin kuzhambu and orange peel pickle. In the mean time, check out my orange skin sweet pachadi too. Ok, lets see how to make orange peel pachadi recipe in a pressure cooker easily !

Check out my mango pachadi recipe too !

Orange skin pachadi

Orange Skin Pachadi


Orange peel pachadi Spicy pachadi recipe with orange peel.
Cuisine: South Indian
Category: Pickle Recipes
Serves: 1.5 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup – 250ml
  • Orange skin/peel – 1 cup
  • Green chilli – 12 nos ( use 10 for less spice)
  • Tamarind – Big gooseberry size
  • Jaggery – 1.5 tbsp
  • Salt - as needed
  • Water – as needed ( I used 1/2 cup)
  • Hing - 1/2 tsp
  • Methi seeds - 1/4 tsp
To Temper
  • Sesame oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves - Few
HOW TO MAKE ORANGE SKIN PACHADI
  1. Wash and chop orange skin into small pieces. 
  2. In a pressure cooker base, take the chopped orange peel, slit green chilli, salt, hing, tamarind extract and jaggery.
  3. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released.
  4. Add roasted fenugreek seeds powder, mix well and boil for a minute.
  5. Temper mustard seeds in sesame oil and add to the pachadi. Store in a box after it cools down.
METHOD - STEP BY STEP PICTURES
  • Wash and chop orange skin into small pieces. Set aside.
    Orange peel pachadi
  • Soak the tamarind in 1 cup water.Take the required green chilli and slit into two. Dry roast methi seeds and grind to powder.Keep aside.
    Orange peel pachadi
  • In a pressure cooker base, take the chopped orange, slit green chilli, 1/2 cup of tamarind extract, salt, jaggery and hing. Pressure cook in low flame for 1 to 2 whistles.
    Orange peel pachadi
  • Open the cooker lid after steam is released. Add roasted methi seeds powder. Mix well and roll boil for a minute. If the pachadi is too watery, you can boil for one more minute to make it slightly thick. Remember this pachadi thickens a bit after it cools down. Check for taste and add more salt if required.Let it cool down. The actual taste of this pachadi can be known after a day or two. Remove the pachadi from cooker to another vessel ( porcelain or glass jar) because it may react.
  • Temper mustard seeds, curry leaves in sesame oil and add to pachadi. Mix well.
    Orange peel pachadi
  • Store the pachadi in a box only after it cools down completely. Refrigerate it. Stays good for 15 days. But you should reheat it once in 3 days to avoid pungent smell. Enjoy with curd rice! 

Note

  • Adjust the quantity of tamarind and green chillies as per the bitterness of skin. I hope the measurements I have given in this recipe works well. If you need it more spicy, add more green chillies sauteed in oil separately. Mix with pachadi . Boil for a minute. The next day, you can get the spicy taste.
  • You may have to reduce the number of chillies if its too spicy.
  • Addition of jaggery balances all the taste. So do not skip it.
  • We like the pachadi to be slightly watery. If you want it thick, just boil for more time.
  • You can use kolingikai or narthangai and make the same pachadi.
Try this easy, yummy, spicy pachadi with orange skin and enjoy with curd rice.
Orange peel pachadi
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December 9, 2017

Orange Peel Sweet Pachadi – Orange Skin Recipes Indian

orange peel sweet pachadi


Orange peel sweet pachadi is our latest invention with orange skin. Last week I bought a kg of Orange( Kamala orange in South India) as Raksha loves its juice very much. Every time I discard its skin as I was not aware of its benefits. Recently I found orange peel has so many health benefits. So I told my MIL to try some recipes with orange peel. She prepared 4 different recipes with orange peel. I have shared a picture of them in my instagram page as well. Some of my readers wanted the recipe for orange sweet pachadi. So I thought of sharing this as my first post with orange peel. I will try to share the remaining recipes in upcoming weekends. My MIL prepared this orange sweet pachadi following our mango sweet pachadi. But coconut is not used in this recipe. Instead we used ground black dates paste to give thickness and binding. So you can also call this as orange peel dates pachadi.We used jaggery instead of sugar. It tasted yummy with the sweetness of dates, jaggery to make it healthy. Tanginess & mild bitterness of orange skin with spicy taste of green chillies.So this pachadi is a blend of all the 5 taste. I relished this pachadi with sambar rice and curd rice. I loved it. I am sure you will like it too. Ok, lets see how to make orange skin sweet pachadi with step by step pictures. 

Do check out my  super soft eggless orange cake without condensed milk.

orange skin sweet pachadi

Orange Peel Sweet Pachadi Recipe - Orange skin pachadi


Orannge Peel Sweet Pachadi Recipe - Orange skin pachadi How to make orange peel sweet pachadi with dates and jaggery !
Cuisine: Indian
Category: Orange Recipes
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Orange skin / Orange peel - 1/4 cup
  • Green chilli - 1 no ( Finely chopped)
  • Grated jaggery - 1/2 cup
  • Dates - 2 nos (I used black dates, big)
  • Salt - a pinch
  • Water - as needed ( I used 1/2 cup)
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
METHOD
  1. Wash and chop the orange skin into small cubes.
  2. Pressure cook by keeping in a box in high flame for 2-3 whistles adding little water.
  3. Discard the water and set aside.
  4. Boil jaggery, green chilli, salt, water till jaggery melts.Add cooked orange skin.
  5. Grind dates to paste. Add to the pachadi.Boil till thick.
  6. Temper mustard seeds, urad dal in oil. Add to pachadi and mix well.
  7. Store in a box after it cools down. It stays good for a week in refrigerator.
METHOD - STEP BY STEP PICTURES
  • Remove the white threads from orange skin to reduce the bitterness and chop it into small cubes. In a pressure cooker base add 1 cup of water, keep the orange cubes in a small tiffin box, add little water and cook in high flame for 2 to 3 whistles. You can also steam in an idli pot. Discard the excess cooked water. Keep the orange cubes aside.
    orange peel sweet pachadi
  • In a kadai, take grated jaggery, finely chopped green chillies, a pinch of salt and 1/4 cup of water.After the jaggery is melted, add cooked orange pieces. Mix well. Do not cook orange pieces for long time. It will become hard to chew.
    orange peel sweet pachadi
  • Crush black dates to a paste using mortar & pestle. Add this paste to the orange mixture.  Add 1/4 cup of water. Mix well and boil till raw smell of jaggery and dates goes off. If the pachadi is too thick, you can add some water. Adjust the consistency like jam. Remove from the kadai. Orange pieces tastes slightly chewy on the first day but it becomes soft the next day.
    orange peel sweet pachadi
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, urad dal and add to the pachadi.Mix well and let it cool down.
    orange peel sweet pachadi
  • Store in an air tight box and refrigerate. It stays good for 1 week to 10 days. This pachadi thickens over time. So you can adjust its consistency by adding some water and boil it. Relish it with bread, curd rice or sambar rice. I can lick it as such ; –)). Enjoy !
Note
  • Cooking orange pieces before adding to pachadi is mandatory. If you saute and cook in jaggery, it will becomes chewy and hard. So do not attempt to cook directly in pachadi.
  • Adjust the quantity of jaggery as per the bitterness of orange skin.
  • Dates is used for binding. You can also use tomato puree instead.
  • Add more green chillies if you want to make sweet and spicy pachadi.

Try this easy, yummy orange skin sweet pachadi and enjoy !
In the below image, you can find orange pickle, orange skin kuzhambu and sweet pachadi.
orange skin pachadi
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April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change,I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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May 2, 2015

Maavadu Urugai Recipe-Vadu Mangai Pickle-Baby Mango Pickle

Maavadu urugai recipe
Basically i am a big fan of pickle recipes right from my Childhood.I need to have at least one pickle variety for my curd rice.I don’t mind about the oil,salt and preservatives in itTongue .My appa is just the same like me.He can eat even paruppu sadam,lemon rice,rasam rice and other rice recipes with pickle as side dish.Even though we like all the pickles,Vadu manga urugai is our family favourite.My mom doesn’t make pickles getting afraid of fungus formation.So my dad used to tell a brahmin(yer)paati nearby our house to make this pickle for us.We used to store it for an year and relish it with curd rice.And now,after marriage,i became very happy when i saw my MIL making pickles at home.She is an expert in making many pickle varieties like onion,garlic,Raw mango,Nellikai,Naarthangai etc etc.This year,i bought baby mangoes in Bangalore and tried this pickle by myself following my MIL’s recipe.I was very happy and completely satisfied with the result.Thanks a ton Aunty for teaching me this easy and yummy maavadu pickle.I thank her everyday when i eat this pickle with a plateful of curd riceHappy.Don’t hesitate to try this baby mango pickle even if you are a beginner.Just follow the recipe,u will get it right.Lets see how to make maavadu/Vadu mangai pickle at home with stepwise pictures.
Check out my other pickle recipes here How to make maavadu pickle

Maavadu urugai/Baby mango pickle


Maavadu urugai/Baby mango pickle How to make Maavadu urugai/Baby mango pickle at home
Cuisine: Indian
Category: Pickles
Serves: -
Prep time: 10 Minutes
Cook time: 7 days
Total time: 7 days 10 min


INGREDIENTS

  • Baby mangoes/Vadu mangai- 5 cups ( heaped)
  • Red chillies - 35 nos ( use 40 nos for more spice)
  • Methi seeds - 2 tbsp
  • Mustard seeds - 1.5 tbsp
  • Turmeric powder - 1 tsp
  • Hing/Asafetida - 1 tsp
  • Rock salt/Crystal salt - as needed
  • Castor oil – 2 tbsp
To temper
  • Gingely oil - 2 tbsp
  • Mustard seeds - 1 tsp
METHOD

  • Remove the stalk/Kaambu of baby mangoes if they are very big.Ignore this step if the stalk is small.Wash them well and spread it in a towel .Pat it dry.Take the baby mangoes in a porcelain bowl(Peengaan jaadi) or glass bowl as other vessels may react.
Maavadu pickle
Maavadu urugai recipe
  • Now apply oil all over the baby mangoes.In a kadai,dry roast the methi seeds till golden brown in medium flame. In a mixie jar take the mustard seeds,roasted methi seeds,red chillies,turmeric powder,Hing and rock salt.Powder them nicely.Now add water and make a smooth paste.
Maavadu pickle
Maavadu urugai recipe
  • Add this paste to the baby mangoes and coat it well.Mix with a ladle and not with your hands.Now add water till the mangoes immerse well.Make sure water is not more.Mix well with a ladle.Check for salt and add more if needed.
How to make maavadu urugai
  • Cover the bowl with a cotton cloth and keep it under the sun for a day.Mix well once or twice in the middle.Remove and keep it closed over night.Repeat the same procedure for 5-7 days.Baby mangoes will start to shrink and soak well.Enjoy with curd rice.
You can eat the mangoes in the second day itself.But it needs at least a week to ten days to enjoy its best flavor and taste.

Enjoy !


Note

  • Some version calls for roasting the chillies along with methi seeds and hing. But my MIL always add it raw.So i too follow her method.
  • Adjust the quantity of red chillies as per your taste.
  • U can also replace red chillies with chilli powder.Use Kashmiri chilli powder for best color.
  • Mustard seeds gives a nice flavor to this pickle.So don’t skip it.But do not add more as it may give a bitter taste. 
  • This pickle tastes the best only after a week.So let it dry under sun.Do this patiently.
Check out my other pickle recipes here .
How to make maavadu urugai
Try this pickle in this mango season and relish it all through the yearHappy
Maavadu pickle
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June 11, 2014

NEER NELLIKAI | GOOSEBERRY PICKLE RECIPE–EASY PICKLE RECIPES

 
Neer nellikai
I learnt this from my MIL.As i mention in all my posts,she is an expert in making pickles.She is my inspiration to try oorugai on my own and that too this neer nellikai is very easy to prepare.Even a beginner who has zero knowledge in making pickles can make it easily.As u all know,gooseberries has innumerable health benefits.So we include it in our food regularly either as pachadi or pickle.Do include gooseberries in any form in your regular diet.It will really do wonders.Lets see how to make this easy nellikai urugai ..
Neer nellikai

Gooseberry pickle


Gooseberry pickle Gooseberry pickle recipe
Cuisine: Indian
Category: Pickle
Serves: 12nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Gooseberry - 12 nos
  • Cooking oil – 1 tbsp
  • Red chillies - 10 nos
  • Asafetida/Hing - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Crystal salt - as needed
  • Water - 2.5 cups
Dry roast n grind
  • Fenugreek seeds - 1 tsp
To temper
  • Sesame oil - 2 tsp
  • Mustard seeds - 1/2 tsp
METHOD

  • Dry roast methi seeds till golden brown and remove.In the same pan,heat oil in a pan.Saute gooseberries in oil for 2-3 minutes till it shrinks a bit.It helps the gooseberries to soak faster. 
  • Grind red chillies,methi seeds,salt & turmeric powder coarsely.
  • In a wide bowl, take the sauteed gooseberries.Add water to cover it.Add the ground powder.Mix well.Check for taste.Add more salt & chilli powder if necessary.
  • Temper all the ingredients & add to gooseberry.U can taste it on the same day.It will taste spicy n bitter.U will get the actual taste only after 3-5 days.
U can refrigerate & store for months.It stays fresh & good !


Note

  • Sauting gooseberries are optional but we usually do this for quick soaking.
  • Adjust the quantity of chilli powder as per ur taste buds.
Enjoy n have a healthy side dish for curd riceSmile
Gooseberry pickle
 
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