Pickled Beetroot

PICKLED BEETROOT (ബീറ്റ് റൂട്ട് അച്ചാര്‍ )

Ingredients:-

1 bunch beetroot, cooked (eg wash, place unpeeled in large saucepan, cover with water, bring to boil, simmer about an hour until tender)
Separately, simmer together for 5 mins:
2cm ginger, peeled and crushed
600ml vinegar,
200g sugar,
2 tsp salt
1 tsp black peppercorns
1 tsp mustard seeds
Then cool and strain, reserving the vinegar.

Method :-

Peel and slice or dice the beetroot. Pack into sterilized jars. Bring the vinegar to the boil and pour in to cover the beetroot. Seal.

These make yummy beetroot pickles, very much in the Australian style.

Note; beetroot can be set in a mould by warming 2 cups of this pickling liquid and mixing with 1 tbsp gelatine and poured over the beetroot.

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Beef Pickle

Ingredients:-

Bowl 1

Beef - 1/2 kg ( I prefer stew meat )
Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste

To fry meat

Oil - 2 tablespoon
To make masala
Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste

Method :-

Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.

Drain in a colander and reserve the stock( 1/2 cup maximum)

Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.

Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.

Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.

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Prawns Pickle

Ingredients:

1 kg (just over 2 pounds) king prawns
750 ml white vinegar
1 tsp turmeric powder
2 dozen dry red chillies
4 tsps cumin seeds
A thumb-sized piece of ginger
15-20 cloves of garlic (one large pod)
7 tbsps oil
Salt

Preparation:

Wash, shell and devein the prawns. Pat them dry with a paper towel.

Mix salt to taste and the turmeric powder and rub into the prawns. Keep aside to marinate for an hour.

Grind the red chillies, ginger, garlic and cumin seeds into a thick, smooth paste in a food processor by adding a little vinegar at a time.

Heat 4 tbsps of oil on a medium flame and stir fry the prawns till golden. Drain on paper towels and allow to cool.

Fry the spice paste you made earlier with 3 tbsps ofoil, till the oil beging to separate from the masala. Now add the remaining vinegar (season if necessary) and cook on a medium flame for 15 minutes more. Allow it to cool fully.

Place the prawns in a glass pickling jar and pour the cool spice mix over them.

Mix well and allow to 'rest' for a few days before eating.

Eat with rice and daal or just plain boiled rice.

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Carrot Pickle

CARROT PICKLE (കാരറ്റ് അച്ചാര്‍)

Ingredients

2 Cups Carrot pieces
4 tbsp Red Chilli powder
Salt to taste (or) 2 tbsp Salt
1/4 tbsp turmeric powder
Sufficient Oil (or) 1/2 cup oil
1/4 tbsp Lemon juice
1 tbsp Sliced Garlic (or) Minced Garlic

Roast & Powder

1 tbsp Mustard seeds
1/2 tbsp Methi seeds (or) Fenugreek seeds

Tempering

1/4 tbsp mustard seeds
1/4 cumin seeds
2 red chillis
4/5 curry leaves
Preparation:


1. Peel and wash carrots, cut into small pieces.2. Roast Mustard and Methi/Fenugreek seeds, make a powder.
3. Mix well carrots, red chilli powder, salt, turmeric powder, garlic, lemon juice, oil and mustard & methi powder.4. Tempare 1/4 tbsp mustard seeds, 1/4 tbsp cumin seeds, 2 red chillis, 4/5 curry leaves with 1 tbps oil.
5. Mix and keep it aside overnight. Next day put it in Jar and store in Fridge.

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Fish Pickle

Ingredients

1 kg. fish (any firm fleshed ones like tuna with less bones)
1/4 cup thinly sliced ginger
1/4 cup thinly sliced garlic
5 slit green chillies
2 tsp mustard seeds
1 sprig curry leaves (optional, as it is difficult to get everywhere)
1/2 cup vinegar
1 tsp. fenugreek seeds
1 1/2 tblsp. chilli powder
2 tsp. pepper powder
1 tsp. turmeric powder
salt to taste
oil as required

Method:

Clean and cut the fish into small cubes. Wash them thoroughly. Drain the water completely.
Marinate the fish in 1/2 tblsp. chilli powder, 2tsp. pepper powder, 1 tsp. turmeric powder (from the ingredients above) and salt for half an hour.
Fry the fish and keep it aside.
Heat oil in a heavy bottomed pan.
Splutter the mustard seeds and then put in the fenugreek seeds and curry leaves.
Add the sliced ginger, green chillies and garlic and saute until golden colour.
Add the remaining 1 tbsp. chilli powder and saute. Add the fried fish with more oil. Heat it until the oil becomes hot. Add the vinegar and salt to this and switch off the stove.
Mix everything thoroughly.
Bottle it in clean bottles and keep it air tight. The oil and vinegar mix should cover the fish pieces at all times.

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Garlic pickle

Garlic pickle (വെളുത്തുള്ളി അച്ചാര്‍ )

Ingredients:

Garlic - 1 kg
Fenugreek(Uluva) - 10 gm
Cumin seeds(Jeerakam) - 10 gm
Asafoetida(Kayam) - 10 gm
Lime fruits for extracting juice - 25
Coriander seeds - 30 gm
Vinegar - 1 Tbsp
Jaggery(Sharkkara) - 100 gm
Chilli powder - 100 gm
Turmeric powder - 10 gm
Mustard seeds - 10 gm
Gingelly oil (Nallenna) - 500 ml

THE PREPARATION

Fry the asafoetida, fenugreek (Uluva), coriander seeds and jeera in a pan without using oil.

After they turn brownish grind the contents together and keep separately. Squeeze the juice from the lemons and add some salt to it (around 100 grams)

Splutter some mustard seeds in gingelly oil in a pan, and add the garlic

mix the lime to the pan when the garlic is quarted cooked

when the garlic is half cooked add turmeric,chilli powder,massala powder n salt.

cook for few minutes add powdered jaggery.keep on the stove 4 about 2 minutes....garlic pickle is ready.

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Lemon Pickle

LEMON PICKLE (നാരങ്ങ അച്ചാര്‍ )

Ingredients

10 Large Lemon
1/2 Cup Vinegar
2 tbsp chopped ginger
2 tbsp chopped garlic
3 green chillies chopped
Few curry leaves
Salt as required
1 tbsp Gingelly oil (Sesame seed oil)
3 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp asafoetida powder
1 tbsp mustard seeds

Preparation

Bring a pot of water to boil and immerse the lemons and continue boiling for 3-4 minutes. Take the lemons out and let them cool. Cut the lemons into small pieces (don't discard the juices) and keep it aside. Coarse grind the mustard seeds. Heat the oil in a pan and add the mustard seeds. Add Ginger, garlic and green chillies as soon as the mustard changes color. Cook for 2-3 minutes and add the chilli powder, turmeric powder and asafoetida powder. Add curry leaves and switch off the heat. Add the cut lemons and salt. Add enough vinegar and properly mix together. Keep it covered for a day and the adjust the salt and add more vinegar. You can add some sugar also to sweeten a bit. Keep refrigerated.

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Mango Pickle

MANGO PICKLE (മാങ്ങാ അച്ചാര്‍ )

Ingredients

1 big - Fresh green raw mango
5 to 6 flakes- Garlic, sliced
1 tbsp - Red chili powder
1/4 tsp - Hing powder / Asafoetida
1/4 tsp - Fenugreek powder
Salt to taste
Sesame oil

Seasoning

1/2 tsp - Mustard seeds

Method

1 ) Cut mango with skin on, into small pieces.

2 ) Heat 2 tbsp oil. Keep the heat low, once the oil has warmed up. Add garlic and just fry lightly. Don't brown it. Then on low heat, add red chili powder, hing and fenugreek powder. Stir and fry for a second. Take off the stove and pour on the cut mango pieces. Add salt to taste and mix well with mango pieces.

3 ) Heat 1 tbsp more oil and pop mustard seeds. Pour this on pickle and mix in. Cool and transfer to a glass or ceramic jar.You can warm little more oil and pour on top of the jar, if you want to store this for long time. Keep in room temperature for a day, then store in fridge

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Nellikka Pickle

NELLIKA PICKLE (നെല്ലിക്ക അച്ചാര്‍)

Ingredients:

Gooseberry 1/2 k
Ginger 1 big piece
Garlic 10 to 15 pods
Chilly pdr 2 to 3 Tbsp
Turmeric pdr 1/2 Tsp
Vinegar 2 to 4 Tbsp
Fenugreek seeds
Mustard seeds
Curry leaves
Hing (asafoetida) 3/4 Tsp
Oil (Gingely)
Salt

Method:

Cook gooseberry in water and little salt. Allow it to cool. Keep the water aside and remove the seeds from the berry and slice it into small pieces. Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute till it turns light brown. Reduce the heat and add chilly pdr, turmeric pdr, hing and salt. Roast it well and pour rqd amount of water (water which was used to cook the gooseberry) and vinegar into it and boil well. Add the cooked gooseberry into it and mix well. Remove it from fire and cool it. Store it in an air tight container.

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Fish Kabab

Fish Kabab

 

Ingredients:

• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil

How to make Fish Kabab:

• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

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Green Chilli Chicken

Green Chilli Chicken

Ingredients

• Chicken,1 1/2 inch pieces 800 grams
• Small Green Chillies 1 cup
• Green chillies 3
• Onions 2 medium
• Ginger 1 1/2 inches
• Garlic 10 cloves
• Fresh coriander leaves 1/2 cup
• Salt to taste
• Oil 3 tablespoons
• Cumin seeds 3/4 teaspoon
• Turmeric powder 1/4 teaspoon
• Coriander powder 2 teaspoon
• Roasted cumin powder 1 teaspoon
• Garam masala powder 1 teaspoon

Method

Chop onions, ginger, garlic, coriander leaves and 3 green chillies and put in a grinder jar. Add salt and sufficient water and grind to a smooth paste. Add this paste to chicken and mix well. Set aside to marinate for at least ½ hour or 24 hours in a refrigerator. Heat oil in a deep non-stick pan. Add cumin seeds and sauté till the colour changes. Add whole green chillies and mix well. Add salt and turmeric powder and mix well. Sauté for 2 minutes on high heat. Add marinated chicken and mix well. Add coriander powder, roasted cumin powder and garam masala powder and mix well. Cook on high heat for a minute. Then cover and cook on high heat for 3-4 minutes. Reduce heat and cook for about 15-20 minutes, adding water if required. Serve hot.

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