Showing posts with label pickle. Show all posts
Showing posts with label pickle. Show all posts

Saturday, March 15, 2014


Tried and tasted by Nivedita
Hi All,
How are you all? I am happy to be again in Indian Cooking Challenge this month. And I am happy to take this challenge because I need to use mangoes and that too are from our trees. Its always a very happy feeling to use the vegetables, fruits grown from our backyard. Now a days, I use raw mangoes in everything. In rice, chutney, curry, upma, thalipeeth... list goes on.

And now Srivalli"s challenge. 
She has followed Varada's recipe which is really just perfect for this season. Its sweet, its sour, its tangy and it has the fresh taste of fresh mustard seeds... Ohh! I really loved it. Thanks to Valli and Varada. The color of the dish itself drives you crazy!!


Raw mango - 1/4 kg
Part I~
Mustard seeds(small and red ones) - 1/2 cup
Methi seeds - 1/2 tsp
Haldi- 1 tbsp
Red chilli powder - 1/4 cup(color should be strong)
Jaggery - 3/4 cup(original recipe has 1cup)
Salt - 1/2 cup
water - 1/2 cup or less, (add little first)

For tempering
Oil -1/2 cup(I have used ground nut oil)
Mustard seeds -1/2 tsp
Haldi -1/2 tbsp
HIng -1/2 tsp

Wash and peel the mangoes.
Deseed and cut into small cubes(smaller the better)
grate it into a pulp.(I liked the cubes)
Heat oil in a kadai.
Add the mustard seeds, allow to splutter.
Add haldi and hing.
Remove from the fire and allow it to cool fully.

Mix all the ingredients under part one and turn into fine paste.
Add this to the mango cubes. Mix well.
Pour the tempered oil.
Mix well, adjust the seasoning.
Enjoy this super duper pickle for breakfast, lunch, dinner.... or in between as a snack with bread or biscuit or chips...

Keep Smiling,

Wednesday, April 10, 2013


Tried and tasted by Nivedita
Hi All,
Mango, the King of all the Fruits, tastes the best, let it be in any size or shape or of any variety. Show me the person who does not like mangoes. 
And we all have a very sweet memories with raw mango and pickles and chutneys.
When I became the part of the event Potluck party, Cyber style! - Fun and the Challeng...which Jagruti have started, I did not had second thoughts about posting this as my first entry to her event., A very nice idea by her(as usual), but the plus point of this event is you will also gain the popularity while promoting other blogger. The basic motto of this event is to GROW TOGETHER.
I love you Jagruti for getting such a fantastic idea. And I loved the cute lady on the logo..

Here is the recipe for an instant pickle which is very tasty. You can keep it for 15 days or so, but in my house, it never lasts for a week. There are two reasons for it, one is pickle is not my cup of tea !!! it gets spoiled very soon even after taking all the safety measures. And the second one is my husband and elder daughter consider it as a vegetable not a side dish :-)
I am more connected with this because these mangoes are directly picked from our trees.

So enjoy our favourite side dish:
Raw Mangoes - 10
For Masala:
Oil - 1/4 cup
Mustard seeds - 1 tbsp, crushed
Methi seed powder - 1 tsp
A picnh of Hing(I used crystal ones, and just a size of 2 mustard seeds)
Salt to taste (I have used crystal salt and crushed into powder, but optional, if you have add it, it gives unique taste)
Red Chilly Powder - 3 tbsp or as per the taste of your chilly powder. (I Have used the home made chilly powder)
Haldi or turmeric powder -1 tsp
Sugar - 1/8 cup
For tadka:
Oil -1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10-15

Soak the mangoes in a clean water for 15 minutes. Clean well. Remove and dry each mango with clean cloth.
Allow to dry for some time(half an hour)
Cut in to small size cubs with clean knife. I used the old traditional vegetable cutter 
(picture courtesy konkanifoodie (I forgot to click the photo of my cutter, I will add the photo once I am back to my place))
Transfer these into sterilized jar or the clean jar in which you are going to store the pickle.
Add the crushed salt or normal salt to the jar mix well and keep it aside.
Heat kadai and add 1/4 cup of oil. When hot. reduce the flame and add methi seeds powder, mustard seed powder and hing. Off the flame. Add red chilli powder, turmeric powder. Allow it to cool.
Add the mixture to the jar. Mix well. Add sugar and mix well.
Keep it covered for half a day.
For Tadka,
Heat 1 tbsp oil.
Add mustard seeds and curry leaves. Remove from the heat. 
Add it to the pickle jar once cool.
Mix well.

Sending this to two events:
One is Jagruti's 

and the other one is 
Nanaya's (simplysensationalfood

Announcing Event Lets Cook ~Pickles

Keep Smiling,

Sunday, June 5, 2011

Spinach and Garlic Pickled Rice.

Tried and tasted by Nivedita
Hi All,
Those were the years  when I was scared to try anything new in rice dishes. Every time I was a failure when ever I tried some pulao, biryani, or something like that.
But now....... I am very happy that I am confident and can cook more than 30 types of  rice varieties. Thanks to many bloggers. I am again happy to enter the blog world..
Last week, when I saw Palak Tulsi Chawal - पालक तुलसी चावल (Spinach and Basil Rice) in 's blog, I wanted to make this. 
Two days back, when I saw palak in the fridge, thought of making her rice. But as usual I was out of the ingredients and this time it was tulsi ;-), I wanted to pluck some leaves from the temple, but the ajjiri at home did not allow me to do saying that one should not pluck the tulsi leaves in the night. I did not wanted to hurt her feelings,
So thought of cooking plain spinach rice which is very common in my kitchen. This time I thought of adding more garlic.
Here is my version of Spinach rice in which I gave a last minute TWIST by adding GARLIC PICKLE to get that extra Garlic flavor. 
The rice was just superb and was over within no time (And I came to know later that Rajul kept a bowl of rice in the fridge to eat the next day:-))

Ingredients: (for 4 people)
Rice - 2 cups(normal, or basmati, but make sure the rice should come out dry not soft)
Oil - 1 tbsp
Cumin Seeds - 1 tsp
Onion - 1 small, chopped into slices
Spinach - 1 small bunch, cleaned, washed and chopped finely
Garlic - 10- 12 cloves
Tomato - 1 big, chopped finely
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Fresh cream - 1 tbsp(optional)
Salt to taste(little less, as there will be salt in the pickle also)
Sugar - 1 tsp
Water to cook the rice(warm water will be fine, I keep a mug of water in a micro wave to get quick warm water)
Garlic pickle(Readymade, I used MTR brand) - 2 tbsp

Wash the rice and soak it for 10 minutes. Drain and keep it to dry.
Heat oil in a cooker.
Add cumin seeds.
Add onion and fry till the color changes.
Add the garlic and fry for a minute.
Add the palak and tomato. Fry till the tomato becomes soft.
Add all the dry masala powders and PICKLE.
Mix well and add the rice. Fry for 2 to 3 minutes, till the masala get mixed with the rice.
Add the fresh cream and fry again for few seconds.
Add the water just to cover the rice. 
Cover the cooker and give one whistle. 
Allow to cool.
Serve hot with some more garlic pickle.... Or
The best food to take  for a lunch. When I was working I used to make the masala fry ready in the night only and used to keep in the fridge. So in the morning it was just to add water and give one whistle. And my lunch box would have been ready to take :-)

Keep Smiling,

Saturday, May 28, 2011

Mango Palu or Mango rasa

Tried and tasted by Nivedita
Hi All,
I am really sorry for not posting this recipe soon. I know mango season is getting over and we need raw mangoes for this recipe. I don't know the name for this recipe but it has a mixed taste of pickle, jam, gulumb...
Its the best with anything, roti, chapati, rice, idly, dosa, bread.....
The best part is you can make and store in the fridge for months together and enjoy the mango even when there is no mango season.
I will come directly to the recipe.
Actually there are two ways I prepare. One is you can not keep as we add onion in it.
The second one is told by my best friend Aunradha. 
I love this version and can go on nibbling again.

Mangoes - 10 to 12, (raw or half raw is fine, I used half raw, the mangoes were almost yellow)
Oil - 1/4 cup
Mustard seeds - 2 tbsp
Cumin seeds - 2 tbsp
Methi seeds - 1 tsp
Red chilly powder - 3 to 4 tbsp (adjust according to your taste)
Turmeric powder - 1 tsp
Hing - 1 tsp or 
if using stoned hing, use just a pepper size.
Salt to taste
Jaggery - 1/4 cup or more(Again check with your taste)
Water - 2 cups or little more to make thick paste

  1. Wash the mangoes, wipe to dry full.
  2. Cut in to small pieces, keep it aside.
  3. Heat oil in a thick bottomed kadai.
  4. When hot, add mustard seeds and allow to splutter. 
  5. Add cumin seeds, methi seeds and hing.
  6. Saute for few seconds.
  7. Add the red chilly powder, jaggery, salt and turmeric powder.
  8. Saute for a minute.
  9. Add the mangoes. Fry for 2 minutes.
  10. Add the water. Mix well.
  11. Cover and cook till the mangoes are cooked.
  12. Keep checking for the water. add if you feel its getting dry.
  13. Adjust the seasoning and cook till the oil starts leaving the sides.
  14. Cool it and store it in a glass jar or Plastic jar.
  15. It can be stored in refrigerator for months.

Keep Smiling,

Wednesday, October 27, 2010

Event Round Up ~ "Complete My Thali(CMT)-Pickle"

Tried and tasted by Nivedita
Hi All,
How are you all? I am sorry for the delay in this round up. As I have told you, I was on a family holiday. We visited Coorg and Yes! Coorg rocks. Beautiful land which is famous for my favorite Filter Coffee powder. Cardamom, Pepper, Cumin seeds also rule this land.
I enjoyed my 5 days stay and am back with wonderful memories and loads of photos.
I am very happy with the entries. All different and tasty pickles with mouth watering photos. I am going to try all these for my side dishes.
I will go for a quick round up as it is already delayed.
Entries are as the way I have received in my inbox.
Vasavi 's
1.Tomato Nilava Pachadi (Tomato Pickle)

2.Mango-Ginger Pickle

3.Malay Pickle


Kanthi's 4 entries:

Nayna's 2 pickles

Achar  masala 6jpg.JPGcarrot pickle.4.jpg  
9.Haldiche Lonche
Tumeric Pickle.JPG

Santosh's 3 entries:
10.Mango Pickle

PJ's 2 entries
15. Lemon Pickle -Pressure Cooker Method
16.Fresh red chilli pickle
red chilli pickle 2.JPG


18.Maa Inji Pickle
PGR20101012 031.jpg

19.Sweet & Spicy Lemon Pickle

20.Puli Injhi (Traditional Kerala style pickle)

Priya's  4 entries:
21.Instant Green Bellpepper Pickle
Instant Green Bellpepper Pickle.jpg
 22.Instant Carrot Pickle
Instant Carrot Pickle.jpg
 23.Lemon Pickle-Pressure Cooker Method
Lemon Pickle.jpg
 24 Instant Sprouted Fenugreek Pickle
Instant Fenugreek Pickle.JPG

Priya Sriram's  2 entries:
25.The Heat is On (Gooseberry Pickle)
 26. Maangai Keeru/Fresh raw Mango Pickle

27. Green Fresh Pepper Corn Pickle

Kavitha & Gayathri's 5 entries:
28.Gooseberry Pickle
29.Mango Thokku
Mango thokku.bmp
30.Lime Pickle
31.Mango pickle
32.Sweet Mango pickle

Shama's 5 entries:
33.Ginger Pickle
34. Mango pickle
35.Gongura Pickle

36.Green chillies Pickle
 37.Bittergourd Pickle

38.Ginger Pickle

39.Star gooseberry pickle
and the one which I missed is from
 40.Chintakaya Pachadi (Tamrind Pickle)

Last is from my kitchen rack: 4 entries:
41.Two pickles( remixed & reposted):
42.Red Chilly Pickle
43.mixed fruit pickle

And I am really sorry for delayed addition of entry from Jagruti.(Sorry Jagruti)
Oil Free Carrots and Chilli Pickle with Split Mustard seeds

Now the winner is Number 3:

Thanks to my FB friends for helping me to choose the winner.
Congratulation to Akheela

Keep Smiling,

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