Traditional Heirloom Recipes- Mom's Chicken Pickle!

This pickle is one of my mom's signature dishes, it is a classic and is soooo delicious, anyone who tastes it once always keeps asking for more! I have earlier blogged about the mutton version of this pickle too.

The pickle is spicy, sour and has a touch of Goan vindaloo style to it I think, it is full of flavor and is very good with paranthas, bread, rice or even on its own as a snack, it is actually my mom's secret recipe and it took a huge amount of coaxing and cajoling to get it out of her!

INGREDIENTS-

• Boneless Chicken/Small sized Chicken pieces on the bone-1 kg


• Garlic-3 and a 1/2 whole heads peeled and ground to a paste


• Mustard oil-1 cup


• Red chillies whole-5


• Black cardamom-5


• Cinnamon sticks-3


• Cloves-7


• Cumin seeds-2 tbsp+1 tsp


• Cayenne pepper(deggi mirch)-1 tbsp


• Vinegar-1/2 to 3/4 cup


• Salt to taste

Method-

With a sharp knife chop boneless chicken into bite size pieces, Dry roast and grind all the dry masalas together except for red chillies, marinate mutton pieces in about half head of garlic and 1 tsp dry masala, leave for an hour.Now after an hour, heat oil in a pressure cooker add the cumin seeds and let crackle, next add the garlic paste, marinated mutton and all the rest of the ingredients except vinegar, dry roast the mutton for 5 minutes then close lid and give 4-5 whistles, let pressure drop by itself, DO not add any water.Open the lid and on medium flame dry roast the mutton, stirring all the time and adding vinegar little by little, till oil leaves sides of pan , add salt, keep frying till totally dry.

This pickle can be transferred to a clean container and will keep stored in the refrigerator for several weeks,IF it lasts that long!

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READY TO EAT MANGO PICKLE IN UNDER 5 MINS!

Fresh mangoes are all over the place, sweet and sour delicious juicy goodness! After having my fill of sweet , I got my hands on some small sour raw ones and decided to make a super quick, fresh, ready to eat pickle...so here goes the recipe...

Ingredients-

Raw mangoes- 1 kg (washed and peeled)
Mustard oil-1\2  cup
Onion seeds (kalonji)- 1tsp
Fenugreek seeds (methi seeds)-2 tsp
Aniseed (saunf)- 2 tsp
Turmeric powder-1 tsp
White til- 1/2 tsp
Sugar/ jaggery-2 tsp
Whole red chillies-4-5
Green chillies- 4-5 slit
Asafoetida (hing)- 1 pinch
Cumin seeds-a pinch
Cayenne pepper ( deggi mirch)-2 tsp
Redchilli powder- acc.to taste
Salt- acc. to taste

Method-

Take the peeled mangoes and slice into small pieces.

Heat mustard oil in a heavy bottom pan and add mustard oil, after 2 mins, lower flame and add all the ingredients in the order listed.

Fry the spices for a minute.

Add the sliced mangoes, and mix well to coat evenly, cook for a minute.

Cool and transfer to an airtight container, keep refrigerated.

Will keep for upto 2 weeks.

Enjoy with hot parathas, dal- rice...basically to spice up any meal!

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RIDGE GOURD PEPPER CHUTNEY

Saw these beautiful pink flowers in full bloom in the garden today, can anyone tell me their name??

I have never cooked with ridge gourd before, only seen pictures of it on a lot of blogs, so the other day after getting a couple of them from the farmer's market decided to look up what to cook with them.The search led me to Mahanandi with Indira taking this humble gourd to new heights, I had to make this unusual Low calorie and nutritious chutney soon...it was delicious, tangy and really hot! Try it!!
There were a couple of things I did differently, like I added like a bit of cayenne pepper and more onions and also blended the chutney to a smoother consistency in a blender.
  RIDGEGOURD PACHADI (Beerakaya) recipe adapted from Mahanandi
Ingredients-

• Ridgegourd-1 peeled and chopped
• Onions- 2 medium, peeled and chopped
• Cumin seeds- 1/2 tsp
• Black pepper-1/4 tsp
• Salt to taste
• Tamarind paste-1/2 tsp
• Cayenne pepper (deggi mirch)- 1/4 tsp
• Oil-a splash

Method-
Heat a kadhai and add a splash of oil, add cumin seeds and black pepper and toast for a few seconds, next tip in the onions and ridge gourd pieces and cook for 3-4 minutes, stirring well, add cayenne pepper and salt and mix well, lastly add tamarind paste and let cool to room temperaure. Cool and blend till smooth.Enjoy with rice or paranthas.

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TANGY TOMATO THOKKU

This tangy pickle is my favorite, and I got the recipe from a colleague who used to regularly bring it in her tiffin.I think I have added a few of my own ingredients along the years and now a jar is always there in my fridge.
This thokku is used in many ways as a bread spread, a vegetable, a chutney and with freshly steamed rice too, great when you want an instant perk up to a regular meal, it is also bursting with Vitamins and since very little oil is used it also qualifies as really healthy.
The tomatoes I used were plucked straight from the garden and so were the curry leaves :)

Ingredients-

• Fresh red and ripe tomatoes-1/2 kg
• Curry leaves- 5-6
  
• Oil-1 tbsp
• Asafoetida-a pinch
• Methi seeds-a pinch
• Deggi mirch-1 tsp
• Red Chilli powder-1/2 tsp OR 1 Green chilli chopped
  
• Salt to taste
  

Method-

1. Wash and dry tomatoes.
2. Chop roughly into small pieces
3. Heat oil in a heavy bottom pan, add the asafoetida, curry leaves and methi seeds, let sputter.
4. Add tomatoes and cover, cook for 20 minutes, then add deggi mirch and seasoning.
5. Cook till oil separates
6. Spoon into clean glass jars and cool, refrigerate
7. This chutney lasts for several weeks in the fridge

Tomatoes growing in my garden

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SEASONAL SHALGAM,GOBHI,GAJAR KA ACHAR(TURNIP,CAULIFLOWER,CARROT PICKLE/RELISH)

It has been a really bad Winter, ever since it's onset I have been sick either with cold,cough or tummy upset.I dislike this cold weather and wish for warm, sunny days, sunlight seems to be so elusive and my body pines for it.
I feel really fit and active during Summer's but Winter's, I find totally debilitating.I also find myself dreading any kind of work at all, it's cold in the kitchen too!, so cooking for pleasure has also taken a backseat, only a quick essential meal is manageable.A few days back, on a lovely sunny morning I thought of making this pickle, since all the vegetables are in full season, I have loved this pickle since childhood, especially the one my naani used to make.It is sweet and sour, tangy and delicious, I love it on it's own with a parantha!

To make this pickle you require-
Cauliflower-1/2 kg
Turnips-1/2 kg
Carrots-1/2 kg
Mustard powder-2 tbsp
Vinegar-1/2 cup
Jaggery/gur/Sugar-250 gms
Mustard oil-1cup
Ginger paste-3 large tbsp
Garlic paste-3 large tbsp
Salt and red chilli powder to taste

Method-Wash and peel carrots, turnips and cauliflower, Cut carrots and turnips into longish pieces, separate cauliflower into florets.Dry in the sun for 2 days, or if the weather is cloudy, drain on paper towels and dry indoors for 2 days.Heat mustard oil in a heavy kadhai till smoking, let cool a bit.Fry ginger and garlic till golden, add vinegar, jaggery and rest of the spices.Add the vegetables and cook for 5 minutes, toss well, cool and bottle into clean and dry bottles.Keep in the sun for 2-3 days, your pickle is ready!Keep stored in the refrigerator, it will last several months.

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CENTURIES OLD TRADITIONAL PUNJABI MANGO PICKLE RECIPE WITH PICTORIAL

I always thought that pickle making was a science beyond me, very complicated, time-consuming and one had to have some special skills, but really it is not so! It is incredibly simple and fuss-free as you will see in the below pictorial, hope this inspires you to make a jar of your own, to enjoy with paranthas, puris, mathris or simply on it's own.This is my ma-in-law's recipe which has been followed for centuries in the family and year after year jars and jars of pickle are lovingly preserved and probably even gifted to some special family members.This pickle keeps almost indefinitely and has that special flavor of the punjabi household.. Try and use the special "Ramkela" variety of mango, if possible, refer to the below pictures for what the mango looks like. For this pickle you require-

• Raw Mangoes (ambis)-2 kgs (you can easily double it if you wish)


• Fenugreek seeds(methi seeds, methre)- 250 gms


• Aniseed (saunf)-250 gms


• Onion seeds(kalonji)-50 gms


• Turmeric powder(haldi)-1/2 cup


• Salt -about 400 gms


• Mustard oil-1 kg


• Red chilli powder- acc. to taste.


• 1 piece of coal (for smoking and sterilizing the jar)


• Asafoetida(for smoking the jar)- a little

Cut mango into pieces as shown above. Heat Mustard oil to smoking point, switch off flame and let cool.

Combine the onion seeds, fenugreek and aniseed, note the handful of mango seeds chopped up in between, this seed pickle, my ma-in-law is wonderful for tummy aches!

Measure out salt, turmeric and chilli powder separately

Tip in all the spices

Mix everything in with clean dry hands, add only about as much oil as required to coat, keep rest aside.

Prepare the jar or the glazed pottery "barani" or "biyyam", alternatively you can use a glass jar.Wash and clean then take a small piece of smoldering coal , put a bit of astafoetida (hing) on it, invert the jar and let it smoke, this gives a special flavor and the hing-smoke and also sterilizes it in a way.

After 2-3 days pour the rest of the oil in the jar, this acts as a barrier between the pickle and atmosphere and prevents pickle from getting spoilt, always ensure that the mango pieces are submerged in the oil.Tie muslin cloth around the neck of the jar.

There- your delicious mango pickle will be ready in just a few weeks, enjoy!

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SPICE-IT-UP WITH RAW MANGO CHUTNEY

I simply love mangoes-in all their glorious avtars, the luscious ripe flesh is sweet and delicious and the raw flesh is tangy, sour and equally mouth-watering.I thought of making this chutney to go with some simple dal-chawal, and it really spiced up the meal, we all loved it and the whole bowl was licked clean in seconds!

• INGREDIENTS-


• Medium raw mago-1


• Green chillies-2


• Raw chana dal- 2 tbsp


• Garlic-3 plump cloves


• Curry leaves-5


• Salt to taste


• Oil-1/2 tsp


• METHOD-Heat oil and fry the chana dal till a deep lovely golden brown, add the garlic and turn off the stove, what I wanted to achieve here was that the rawness of the garlic should disappear and at the same time I never wanted a fried garlic taste, let cool like in the pic below:

Peel and cut mango into slices, add the rest of the ingredients and grind to a fine paste in a mixie, add the salt in the end, serve as a dip or accompaniment.

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Celebrating my 100th post with MOM'S SPECIAL MUTTON PICKLE

I am so happy today, this is my 100th post, and what a ride it has been but I think I am happiest cooking and then blogging about it, really!

This pickle is one of my mom's signature dishes, (did I tell you she used to take cooking classes), it is a classic and is soooo delicious, anyone who tastes it once always keeps asking for more, it is Gagan's absolute favorite too and wins hands down over any other non-veg dish.

The pickle is spicy, sour and has a touch of Goan vindaloo style to it I think, it is full of flavor and is very good with paranthas and rice as well as on its own, it is actually my mom's secret recipe and it took a huge amount of coaxing and cajoling to get it out of her!

INGREDIENTS-

• Boneless mutton-1 kg


• Garlic-3 and a 1/2 whole heads peeled and ground to a paste


• Mustard oil-1 cup


• Red chillies whole-5


• Black cardamom-5


• Cinnamon sticks-3


• Cloves-7


• Cumin seeds-2 tbsp+1 tsp


• Cayenne pepper(deggi mirch)-1 tbsp


• Vinegar-1/2 to 3/4 cup


• Salt to taste

Method-

With a sharp knife chop boneless mutton into bite size pieces, DO not wash the mutton, dry roast and grind all the dry masalas together except for red chillies, marinate mutton pieces in about half head of garlic and 1 tsp dry masala, leave for an hour.Now after an hour, heat oil in a pressure cooker add the cumin seeds and let crackle, next add the garlic paste, marinated mutton and all the rest of the ingredients except vinegar, dry roast the mutton for 5 minutes then close lid and give 4-5 whistles, let pressure drop by itself, DO not add any water.Open the lid and on medium flame dry roast the mutton, stirring all the time and adding vinegar little by little, till oil leaves sides of pan , add salt, keep frying till totally dry.

This pickle can be transferred to a clean container and will keep stored in the refrigerator for several weeks,IF it lasts that long!

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HOT GARLIC CHUTNEY (LASUN MASALA)

There are times that I feel the craving for something that kickstarts my tastebuds, delivers a punch and leaves me satiated, in that order, this is needed I think every few days, when everyday meals become monotonous and the desire for something new and explosive crops up, I have been having these kind of feelings for a while now.....

Till I decided to take the bull by the horns and made this bomb of a chutney/masala, if you may, I was indecisive as to what I should call it since it lacks the sauce like consistency of a chutney, and is not really a masala so I decided to call it both.

I think it all started with my love for garlic, which is one of the World's great flavours and I have yet to come across something that does not taste better after the addition of garlic.

Here is the recipe, easy as abc :) and with very few ingredients!

Ingredients-

• Garlic cloves peeled- 1/2 cup
• Green chillies- 2
• Cayenne pepper(deggi mirch)- 1/2 tsp
• Cumin- 1/2 tsp
• Desi ghee(clarified butter)/refined oil- 2 tbsp
• Salt to taste

Method-

Grind garlic and chillies without water.Heat oil/ghee add the cumin and fry till crisp not burnt, add the garlic and on a slow fire cook till garlic is light and crisp, add rest of the ingredients and turn off fire.Cool and store in the refrigerator, keeps for several weeks.

I did not use desi ghee, though I suspect that would have made it even more delicious, so you can, loved this chutney on kadhi, dal, curd, veggies....possibilities are endless

The fine flakes of garlic are crisp, and you can feel that in your mouth, the scale of hotness is on the higher side, the colour appetising, the aroma heavenly!, all in all highly recommended.

This chutney is off to the "Chutney Mania" event at Mane Adige.

Technorati Tags: garlic chutney,lasun masala

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STUFFED GREEN CHILLIES

These big, stuffed chillies are a breeze to make and a pleasure to serve.The best part is that they are ready-to-serve in 10 minutes and will keep refrigerated for upto two weeks, so all lovers of spicy (teekha) food ,make these right away,they will perk up any meal!These are stuffed with a mixture of spices ,so serve as a pickle or a side-dish whatever you please!

                          Stuffed green chillies

Ingredients-

• Big green/red chillies-8-10
• Dry mango powder(amchur)-4 tbsp
• Refined oil-2 tbsp.
• Cayenne pepper powder(deggi mirch)-2 tbsp
• Mustard seeds- 1tbsp.
• Garam masala- 1 tbsp
• Salt to taste.

Method-

Slit the green chillies lengthwise, combine all the above masalas and stuff into the chillies carefully,heat oil in a skillet fry the chillies for two minutes ,let cool and bottle,serve.

                          

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EK TAZAA ACHAAR (A FRESH CHILLI,LEMON,GINGER PICKLE)

Delicious, digestive, fresh, and spicy- I guess that totally sums up this pickle andddd of course EAZEE!!

Ready in under 5 minutes, make it- it's yum!!

I always keep a huge stock of so many pickles since I love them so much - so I have mango, mixed, stuffed red chilli, cauliflower-carrot-turnip,green chilli, mushroom, garlic, hot tomato, chilli garlic- the list just goes on and on.....! LOL

BUT I TOTALLY LOVE THIS ONE :)

                                                      Fresh chilli,lemon,ginger pickle

Ingredients-

• Fresh lemons-6
• Fresh ginger- 1 large piece
• Green chillies- 15-20
• Oil- 1 tbsp.
• Deggi mirch(cayenne pepper)- 1 tbsp
• Mustard seeds- 1 tsp.
• Salt to taste

Method-

Chop everything into bite size pieces , reserve the juice of 1 lemon,mix everything together along with the lemon juice and add salt, transfer to a clean jar and refrigerate. THIS PICKLE CAN BE KEPT FOR UPTO A WEEK IN THE REFRIGERATOR.

Enjoy with everything and anything! at least that's what I do!!!!

                    

                   Ek tazaa achaar

Technorati Tags: tazaa achaar , fresh pickle , lemon chilli ginger pickle , instant pickle

 

 

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MOM'S CHILLI~GARLIC PICKLE

I think I have it with ALMOST all my meals, as a spread, as a dip ,in Devilled eggs too, I AM ADDICTED TO IT!!!, and so will you be once you make it :). This is my mom's recipe- she learnt to make it from a Tibetan couple during our stay in Mussoorie, this couple would make jars and jars of this pickle and eat it with EVERYTHING all through the long ,bitter winter in Mussoorie, and sometimes when it snowed and roads were blocked and no fresh vegetable was available, this pickle came to their rescue along with lentils for a satisfying, hearty meal.                                                           Green chilli~garlic pickle

Ingredients-

• Green chillies-3 cups, chopped
• Vinegar/Lemon juice- 6 tsp.
• Mustard/Refined oil- 6 tsp.
• Salt-6 tsp. or acc. to taste
• Mustard seeds-6 tsp.
• Turmeric- 1/2 tsp.
• Garlic- 5 tsp. ,crushed
• Asafetida(hing)- 1/4 tsp.
• Red chilli powder- 3 tsp.

Method-

Wash chillies, keep for few hours under the sun or fan to dry thoroughly, then chop into 1/2 inch pieces.Heat oil ,add the asafetida, and let cool.Grind the mustard seeds, toss everything together except for the vinegar/ lemon juice. Transfer to a clean glass bottle/crock pot. Keep in the sun and next day add the vinegar/lemon juice.

Let the pickle "ripen" and sour up preferably 1 week, in the hot sun, make sure to stir frequently, Happy Pickling !                                                

This pickle will definitely be relished by dear Zlamushka, I have gift- wrapped it up with a khadee worked (gold embossed) silk scarf, for her, since I wanted to send her a piece of India .

So THIS is  my entry to your event-"a spoonful of Christmas" -http://www.burntmouth.com/2007/10/spoonful-of-christmas.html

Technorati Tags: pickles , chilli-garlic pickle

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SPICY TOMATO RASAM (CHARU)

Have been looking for a recipe to send over to Asha of Foodieshope (RCI-Karnataka) for at least the past week, but my search did not turn up any results, being North Indian ,here I was treading unknown territory!....but to think about it was I really???

I can rustle up several  South Indian dishes ...and thinking about it ,Rasam is one of those, it is my comfort food..... in a class of it's own, my panacea, can't get enough of it, all in all singularly spectacular! Hope it fits the bill Asha!

Ingredients-

• Tomatoes- 3 large, sliced
• Onion- 1 medium sized, sliced
• Green chillies- 2 chopped
• Tamarind- lemon sized ball ,soaked and strained
• Mustard seeds- 1/2 tsp.
• curry leaves- 5-6
• asafetida(hing)- a pinch
• top water of red-gram dal- as required
• refined oil- 1 tbsp.
• Black pepper and salt to taste
• pinch of sugar

                              ingredients for the rasam

Method-

Heat oil, add mustard seeds and curry leaves and let sputter, add tomatoes and onions, cover and cook for 10 minutes. Stir in the rest of the ingredients , simmer for another 10-15 mins. ,the Rasam is ready, serve with rice.

                                   the ready tomato rasam

Over to Asha now-

 http://foodieshope.blogspot.com/2007/08/rci-karnataka-announcing-early-benne.html

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HOT TOMATO PICKLE ...and my cookbook

juicy-red tomatoes

Summer bounty- farm fresh tomatoes , most of the dishes I cook are based around it and I love adding it in ample amounts, so why not make something which is there in my fridge all the time to add an extra zing to my food, a hot tomato pickle based on a Nepali recipe from my cookbook featured below , this pickle or chutney is unbelievably marvellous with fresh, hot rice, chapatis , paranthas ,I even love it on my toast, have it anytime you want to tickle your taste buds.This pickle keeps well for over a week ,stored in the fridge.

Ingredients-

• Oil- 2 tbsp.
• Garlic- 6 cloves
• fresh ginger- 2' piece
• Sliced tomatoes- 3 large
• Green/dried red chillies(sliced)- 6-8 (adjust acc. to taste)
• Ajwain seeds-1/4 tsp.(lovage seeds)
• Juice of half a lemon
• salt to taste

Method-

Put oil in a heavy skillet over medium heat and sprinkle with salt.Add garlic and ginger ,cooking until they are light golden brown. Add tomatoes,sliced chillies and ajwain. Cover and cook slowly until tomato becomes a thick sauce, turn off heat and add lemon juice,mix well.

Hot tomato pickle

Nags of -The Cook in Me is hosting an event-"show me you cookbooks"-(http://cookingandme.blogspot.com/2007/09/announcing-show-me-your-cook-books.html)-show , the book below is my entry , it holds a special place in my heart since it was gifted to me by my brother whom I havent seen in well over three years since he moved to Florida,US.

book by- Association of NEPALIS in the Americas

The first page of the book- in my brothers kiddish handwriting (10th Nov. 2000)

GANESHA- REMOVER OF ALL OBSTACLES (pic from the book)

Remembering -the loved one's of all of us ,who are far away ,yet always in our hearts, may Ganesha always be with them.

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