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Pickle Recipes

Every family has that person who loves pickle unconditionally. I know my family has one because the pickle almost always vanishes within days! Maybe that is why we prepare the pickle so often? In fact, many prefer pickles as a spread for bread rather than jam these days. Be it any dish, any occasion, any place, any day, it won't be a surprise to find that pickles are a part of the menu. Today we will learn how to make a few varieties of pickles following some easy recipes presented to us by Mrs. Hema. TOMATO PICKLE Ingredients: Tomatoes - 4 nos chopped Gingelly / Sesame Oil - 2 Tsp Tamarind puree - 1/2 cup Turmeric powder - 1/2 Tsp Chili powder - 5 Tsp Fenugreek powder - 1 Tsp Rock Salt For Tempering Gingely / Sesame Oil - 1 cup Mustard seeds - 1 Tsp Red Chili - 5 nos Garlic Cloves - 8 to 10 nos (optional) Method: Grind the tomatoes to puree In a wide pan, heat 2 tsp oil. Add the tomato puree and cook till it reduces to half Now add tamarind puree and cook for 5 minutes Add turmeric powder, chilli powder, fenugreek powder and rock salt. Cook till it thickens to paste form In another pan, heat 1 cup gingely oil. Add mustard seeds and let it crackle Add red chilis and (optional) garlic cloves. Now transfer the hot oil to the tomato paste and cook till oil separates Turn off and let it cool. Store in airtight container GARLIC PICKLE Ingredients: Gingelly oil - 1/2 cup Mustard seeds - 1 Tsp Garlic cloves - 1 cup Chili powder - 3 Tsp Cumin powder - 1 Tsp Fenugreek powder - 1 Tsp Asafoetida powder - 1 Tsp Salt - 2 Tsp Tamarind puree - 2 Tbsp Jaggery - 1 Tsp Method: Heat some oil in a pan on a low flame. Add mustard seeds When the mustard seeds start splattering, add garlic cloves and cook until they turn light golden in colour. Now add chilli powder, cumin powder, fenugreek powder, asafoetida and salt. Mix gently. Add tamarind puree and mix well. Then add jaggery to balance the flavour. Cook for 10 minutes till oil separates and the raw smell disappears. Cool & store it in an airtight container. LEMON PICKLE Ingredients: Lemon - 10 no.’s Juice of Lemon from 5 no.’s Turmeric powder - 2 Tsp Rock Salt - 4 Tsp Roasted Fenugreek powder - 2 Tsp Chili powder - 3 Tbsp For Tempering: Gingelly oil - 1/2 cup Mustard seeds - 1 tsp. Red chilli - 6 no.’s Method: Take the fresh lemons, cut them into pieces (4 pieces) and remove all the seeds. Squeeze some more lemons for juice and keep it aside. Take a bowl, add lemons pieces, turmeric powder and rock salt in the bowl. Mix the ingredients together well. Add lemon juice to the mixture. Add roasted fenugreek powder and chilli powder and mix them well. For tempering take a saucepan and heat some gingelly oil. Add some mustard seeds and red chillies. Turn off the stove & cool it. Mix the lemon mixture and tempered ingredients together. Use it after 20 to 25 days. Do not consume it before! Visit our website – http://www.21frames.in/homecooking Follow us on Facebook – https://www.facebook.com/HomeCookingShow Follow us on Instagram – https://www.instagram.com/homecookingshow/ Follow us on Twitter – https://twitter.com/VentunoCooking Subscribe to us on YouTube – https://www.youtube.com/user/VentunoHomeCooking A Ventuno Production : http://www.ventunotech.com


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