CUCUMBER SESAME SEEDS PICKLE

Cucumber Pickle with Sesame Seeds

Simple and tasty Pickle you can prepare in no time . I was thinking of posting this recipe for longtime , but keep on postponing it . I prepare this Pickle every week and we eat with our Lunch/Dinner for 3  to 4 days  which enhances the taste of food . It stays good and won’t get spoiled . Your are going to like the nutty flavor of roasted Sesame seeds with Cumin and Coriander and little hint of Spice from Red chillies and Green chillies , tangy taste from tamarind ,little crunch from peanuts and fresh flavor from Curry leaves and Coriander. You can add Grated Raw Mango or Squeeze Juice of Lime or Raw Mango Powder . Serve as a side for Lunch / Dinner or with Curd rice or with Steamed rice + Ghee + Cucumber sesame seeds Pickle + Chutney Powder .

           Home made Pickles are easy to prepare and we can control Oil , Salt and Spices. Freshly made Pickles not only taste good but they also supply essential Vitamins like C, A, K , Folate and minerals. Pickles has a prominent place in Indian meal and no Indian meal is complete without a good touch of Pickle on the side. Pickling was invented 4000 to 5000 years ago. It is invented to Overcome the problem of excess food that was produced and lack of refrigeration . Before refrigeration pickling is the only way to preserve various food for future consumption . Generally Pickles are high in Oil , salt and spices and not a good idea to include in everyday meal .Pickles increase the food taste and fresh pickles are interesting and appetizing ways to make children eat their fair share of Vegetables and Spices .

Preparation time : 15 Minutes . Cooking time : 5 minutes Just Tadka( Seasoning) 

INGREDIENTS:

1. Cucumber – 3 ( Peel the skin ) if you use Yellow Cucumber peel the skin and remove the seeds . Taste test for bitterness. Select Yellow color . Light green will taste bitter.

2. Peanuts – 1/2 Cup ( Roasted)

3. To roast and Grind – Dry roast 3 tbsp Sesame seeds , 1 tbsp Cumin seeds , 1 tbsp Coriander seeds , 1/2 tbsp Mustard seeds, 5  Fenugreek seeds and 2 Red chillies . Cool and grind with 1/4 th cup Coconut, 2 Green Chillies ,Tamarind and Salt .

4. Turmeric( Pinch)  and Salt ( accordingly)

5. Oil for Seasoning ( Tadka) – 1 to 2 tbsp

6. Curry Leaves and Finely chopped Coriander Leaves

7. Seasoning( Tadka) – 1 tbsp Urad dal , Mustard seeds , Cumin seeds , Red chillies (2) and Hing ( Asafoetida) – Pinch 

8. Grated raw mango 

METHOD :

1. Peel the Skin of Cucumber and cut into bite sizes Pieces . Transfer to a Bowl .

2. To this add Spices mentioned under To Roast and grind . Mix well .

3. Heat Oil and add Mustard seeds , followed by Urad dal , Cumin seeds , Broken Red chillies , Hing , Curry Leaves , turmeric . Cool and add to the Pickle .

4. Check for Salt and spices and adjust accordingly .

5.Finally add finely chopped Coriander Leaves , Grated raw mangoand Roasted Peanuts.

 

GONGURA PICKLE WITH RED CHILLIES

Gongura Pickle .image

Gongura ( In Andhra ) is popular in some states. In Marathi it is called Ambaadi, Pitwaa in Hindi , Kenaf in English .  We love Gongura because of its tanginess and Health Benefits. I cook atleast Once a week when it is available in Summer. Already shared 2 recipes . This is the third recipe I’m sharing ( Gongura Pickle) .Gongura  comes in 2 Varieties. Green and Red . The red variety is more sour than green . Good Source of Iron. We can prepare Curry ( Short shelf life for 2 to 3  days if refrigerated ) and Pickles which lasts for months.

                    To balance the tanginess of gongura I added lentil Spice powder . It not only adds body , but adds flavor and taste too. Simple recipe with 1 2 3 step Cooking. Wash leaves 4 to 5 times and  air dry if you want to store for months. If you try One Bunch then no need to air dry just chop finely and sauté without lid . No need to grind in the Blender too. I added One – fourth Cup Oil to keep Pickle moist. Onions add Crunchiness to the Pickle and absorbs the tanginess from the leaves and taste good with Crunchy bite. Seasoning( Tadka ) is must with Hing , Garlic and dals .

                          Serve with Steamed Rice and Ghee or Oil . For younger Kids mix with steamed rice and tomato Dal .  My eldest Daughter said, ” Taste better than any other leafy vegetable that I ever tasted” . Gongura known as sorrel Leaves in English .

               Pulicha Keerai in Tamil , Pandi in Kannada , Pitwa in Hindi . Summer is the only time we get this vegetable . The Pickle can last for weeks if refrigerated . We finished in 2 days as everybody in my family likes the Pickle as it is kid friendly recipe . I added Red Chillies and Curry Powder . Adjust the Spices according to your taste. Simple to make and delicious in taste .

INGREDIENTS:imageimage

1. Gongura – 1 Bunch

2. Onion – 1 small ( Finely chopped)

3. Garlic cloves – 6 ( Chopped)

4. Channa Dal and Urad dal – Handful each and Sesame seeds – 2 to 3 tbsp

5. Coriander and Cumin seeds – 1 tbsp. each

6. Fenu greek Powder – 1 tbsp.

7. Coarsely grind Mustard seeds – 1 tbsp.

8. Red chillies – 4 to 6

9. Curry powder – 1 to 2 tbsp. ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic Cloves and Coriander leaves with stems) or RED CHILLI POWDER

10 . Oil – 1/4 th Cup 11. Salt as per taste and Turmeric – 1/4 th tbsp. , Hing – pinch 11. Tadka ( Seasoning) – Urad dal , Cumin seeds , Mustard seeds – 1 tbsp. each and Red chillies – 2

11. Tamarind Paste – 2 tbsp.( Optional)

METHOD :

1. Pluck leaves of Gongura . Wash 4 to 5 times . Drain out all Water and air dry for an hour or two or You can cook without air drying if you try with One Bunch of Gongura Leaves .

 2. Dry roast Urad dal , Channa Dal , Red chillies , Sesame seeds ,Coriander and Cumin seeds . Cool the Spices and grind into a fine Powder . Transfer to a Bowl .

3. Finely chop Gongura leaves and Cook in a sauce Pan with 2 tbsp. Oil . Uncover and Cook . Stir in between to avoid burning.

4. Once Cooked , switch off the stove and add Salt , Turmeric ,  grind Spice Powder , Curry Powder, Fenugreek Powder , Coarsely grinded Mustard seeds  . Mix well

5. Heat 1/4 th Cup Oil and add Urad dal followed by Cumin seeds , Mustard seeds , red chillies , hing and chopped Garlic . Add this tadka ( Seasoning ) to gongura Pickle along with Chopped Onions . Mix well . Check for Spices and Salt and adjust accordingly .

SERVE with STEAMED RICE and GHEE or OIL .image

 

 

SPINACH (PALAK) PICKLE

Spinach Pickle. img_0530-1

Serve with Tomato Dal , Steamed Rice , Phulka , Raita and Papad.

Spinach is a Versatile leafy vegetable that can be used in Stir fry, Curries, dals and Chutney.  It is available fresh, frozen or Canned .Try this Nutritious , Healthy and appetizing Spinach Pickle which you can prepare in less than 30 Minutes. Added Spices for extra taste and aroma. If you want to store more days adjust the Curry Powder and Oil . I have used Home made Curry Powder and Spice Powder . Stays good in the refrigerator for 4 to5 days. Add Chopped Onions to the Pickle before you serve if you want to refrigerate for 4 to 5 days. I added Lime juice for tanginess. There is a compound in Spinach called Oxalic acid which breaks the absorption of Calcium and Iron. An easy way to solve this problem is to pair Spinach with food high in Vitamin C. Another way to reduce Oxalic acid is to Cook Spinach for at least 2 Minutes. Iron deficiency is a common cause of Hair loss , which can be prevented by adequate intake of iron rich foods like Spinach. Good for digestion and protects the mucus lining of the Stomach , so you can stay free from Ulcers.  Source : Health Magazines.

PREPARATION and COOKING time : 30 Minutes .

INGREDIENTS: img_0881

1. Spinach – One full box pre washed Organic Spinach or 15 handfuls Spinach . Wash and dried .

2. SPICE POWDER : Dry roast Handful of Urad dal, Almonds (5), Walnuts (5). When Urad dal , Almonds and walnuts are  half fried add 1 tbsp. Cumim seeds, 2 tbsp. Sesame seeds, Fenu greek seeds – 1/2 tbsp. , Mustard seeds – 1 tbsp. . Cool the Spices and grind with tamarind( Marble size) .

3. Oil – 5 tbsp. or accordingly

4. Salt as per taste

5. Turmeric – 1/2 tbsp.

6. Curry Powder – 2 tbsp. ( Blend of Red chilli Powder, Coriander , Cumin Powder, Garlic cloves and  fresh Coriander )

7.Juice of LIME – 1

8. Onions – 1/2 Chopped

9. Garlic cloves – 5 to 6 ( Peeled and crushed )

10 . SEASONING – Channa dal – Handful , Urad dal – 1 tbsp. , Cumin seeds and Mustard seeds – 1 tbsp. each , Hing , Broken Red chillies – 6 , Curry leaves .

METHOD: 08222323-090a-4142-89d1-f2dc7486a2df

1. Dry roast Spices mentioned under Spices . Cool them and grind in a Blender . Transfer to a Bowl.

2. Cook Spinach  uncovered with little Salt , Turmeric and 1 tbsp. Oil . Cool Spinach before Grinding . Once Cooled gind Coarsely and transfer to Spice Powder. Mix well .

 3. Heat Oil and add Channa Dal . Once Channa Dal is Brown add Mustard seeds, Urad dal , Cumin seeds, Broken red chillies, Hing , Curry Leaves and Crushed Garlic .

4. Add Coarsely grinded Spinach along with Spice Powder to the Seasoning and fry for Couple of Minutes.

5. Add 2 tbsp. Curry powder . Mix well . Squeeze Juice of lime . Check for Salt and Spices and adjust accordingly .

NOTE : Add Chopped Onions before serving. STORE in a Air tight container and refrigerate.

SERVE img_0531-1

 with Tomato dal, Phulka ( Indian Bread) , Steamed rice, Raita and Papad.

 

LUNCH – BREAD SAMOSA ,HOMEMADE GREEN CHILLI PICKLE AND RIPE MANGO MOONG DAL SALAD

WEEKEND LUNCH – BREAD SAMOSA( Makeover for traditional recipe) /Kids Lunch Box / Kids summer Lunch.img_0543Taste good with less work , served   with Homemade Green Chilli Pickle and  Ripe mango Moong Dal Salad .

Samosa is a popular street food of India which is deep fried with Spicy Potato filling that has Crispy and Outer flaky layer made with APF flour or Wheat flour served with Green Chutney and Sweet Chutney as an afternoon snack / appetizer / Tea time snack .

For today’s recipe I made a little change for Outer Covering . Instead of Using APF flour or Wheat flour I have used Bread as Outer covering believing shortcut to innovative dish is not to spend hours in Kitchen . I never tried samosa at home because of all the work . We enjoy this famous snack at restaurants /Movie theater . This week I decided to prepare at home by giving make over to the traditional dish . Believe me it tasted so good. The outer covering is Crispy like the traditional Samosa . The filling is very tasty prepared with Cooked Potato , green peas , Bell pepper and for flavor I added Ginger garlic paste and seasoned with Curry powder. For tanginess I added mango powder . While Samosa’s are traditionally fried I preferred to Pan fry Bread Samosa . No compromise in taste.

Serve these Snacks with Homemade Green chilli Pickle which is not Spicy and can be prepared in no time. As I planned for Weekend Lunch I Soaked  Moong Dal  to prepare salad with Ripe mango . Perfect combination for Bread Samosa.

Recipe for GREEN CHILLI PICKLE : Stays GOOD for more than a week. No need to add any Oil to this Pickle .img_0544

Dry roast 2 tbsp. Coriander seeds, 2 tbsp. Cumin seeds , 1 tbsp. Fenugreek seeds , 2 tbsp. Mustard seeds, Fennel seeds . Cool the Spices and grind with little Salt  in a Coffee Grinder .

Mix with Pinch of hing , Turmeric 1/4 th tbsp. and Squeeze Juice of Lime . To this Mixture add Chopped Green Chillies( 10) . Mix well . Store in a Clean jar and refrigerate .

RECIPE for MOONG DAL SALADimg_0537 with RIPE MANGO  and Cucumber :  

1.  Soak Half Cup Green Whole Moong Dal overnight . Wash and Microwave for 4 to 5 Minutes . For every One minute take out from Microwave and mix with Spoon or Pressure Cook for One or two Whistles with very little water and Salt.

2. Cool the Green Moong Dal . Heat 2 tbsp. Oil and add 1 tbsp. Mustard seeds , 1 tbsp. Cumin seeds , Green Chillies ( 2 to 3 ) , Ginger – 2 tbsp.( Chopped) , Curry leaves .

3. Switch off the stove and add Cooked green Moong Dal , 1/4 th Cup Fresh Coconut and Finely Chopped Coriander Leaves

4. Check for Salt and adjust accordingly and Season with Freshly grounded Black Pepper and Italian Seasoning.

5. Add finely Chopped SALAD CUCUMBER  and RIPE  MANGO PIECES before SERVING.

RECIPE for BREAD SAMOSA: img_0542

FOR FILLING :

1. Heat 2 tbsp. Oil and Saute Onions – 1/2 Cup , Green Bell Pepper 1/2 Cup with 1 tbsp. Cumin seeds , little salt , Turmeric 1/4 th tbsp. and Curry Leaves .

2. Once onions are Brown add 1 tbsp. ginger Garlic Paste and fry for Couple of Minutes .

3. Add Cooked and Mashed Potatoes (3) and 1/2 Cup Frozen Peas , 1 tbsp. Curry Powder , 1 tbsp. Mango Powder and finely Chopped Coriander Leaves .

                                    Check for salt and adjust accordingly .

METHOD:

1. Drizzle Water on  6 Bread Slices and press between your Hands .

2. Divide the Potato filling into 6 equal portions.

3. Place the Potato filling on the edges of Bread and fold in triangle and seal the edges with wet FINGERS.

4. Heat Pan and drizzle some Oil and Pan fry the Bread Samosa on both sides . You can fry 3 at a time . Cook on Medium Heat .

                               5. SERVE with HOMEMADE GREEN CHILLIE PICKLE and RIPE  MANGO MOONG DAL SALAD .

 

 

CHICKPEAS VEGETABLE PICKLE

Chickpeas Vegetable Pickle

IMG_2397IMG_2395 

Enjoy same day . Stays good in the refrigerator for more than a Week .

Ingredients :

IMG_2402

1.Chickpeas – 1 Cup 

2. Cabbage – 1 Cup ( Chopped )

3. Cauliflower florets – 2 Cups

4. Carrots – 1 Cup ( Sliced)

5. Colored Bell Peppers – 1 Cup ( thinly Sliced )

6. Yellow Cucumber or Green Cucumber – 1 ( Chopped)

7. Juice of Lime – 1

8. Curry Powder- ( Red chilli Powder – 2 tbsp. ,  Cumin Powder – 1 tbsp, Coriander powder.Mustard Powder,  Fenugreek Powder – 1/2 tbsp.)

9. Garlic Cloves – 4 to 6 ( Peeled and  Crushed)

10 . Finely Chopped Coriander Leaves .

11. Green Chillies – 4

12. Salt as per taste

13. Turmeric Powder – 1/2 tbsp

FOR SEASONING :      Oil – 2 tbsp. , Cumin seeds – 1 tbsp. ,  Mustard seeds – 1tbsp , Fenugreek seeds- 1/2 tbsp. ,     Curry Leaves – 10.

METHOD:

1. Mix  Chickpeas , Cauliflower florets, Cabbage , Carrots, Green Chillies , Colored Bell Peppers , Coriander Leaves, Salt , Turmeric Powder, Garlic   and Curry Powder .

2. Squeeze Juice of Lime and Mix well .

3. Heat 2 tbsp. and Splutter Mustard seeds, Cumin seeds and Fenugreek seeds.             Switch off the Stove and add Curry Leaves.  Cool the Oil Seasoning and add to the Pickle . Check for the Spices  and add accordingly.

Good to Read :IMG_2165 Source : Health Magazines

Pickles had a very prominent place in every Indian Meal and No Indian Meal is complete without a good touch of Spicy Pickle on the side . Pickling was invented 4000 to 5000 years ago.It is invented to Overcome the problem of excess food that was produced in Winter ( Indian Winter) and lack of refrigeration . Before the invention of Modern refrigeration pickling was the only way to Preserve various foods for future consumption. Generally Pickles are High in Oil , Salt and Spices and it is not a great Idea to include in everyday Meal . Pickles that contain high quantities of Oil , Salt and Spices increase the  risk of Obesity and Cholestrol in our body.                                  Naturally fermented Pickles encourage the growth of friendly bacteria and replenish the number in our digestive system and restore our Health. Freshly made Pickles not only taste good but they also Supply essential Vitamins C , A, K, Folate and Minerals like Iron , Calcium and Potassium.  Homemade Pickles are easy to prepare with Variety of Vegetables and we can Control the Oil, Salt and Spices. Chickpea and Vegetable pickle is yet another Variety of Pickle with tangy taste , Balance of Spices and less Salt and Oil recipe which we can enjoy with our Every Day Meal. A no Cook recipe and can be prepared with fresh and left Over Vegetables. What makes this Vegetable Pickle recipe Unique is I sneaked in Chickpeas ( Protein ) and Vegetables are still Crunchy even after One week . This Pickle increases the food taste and must have Pickle for Lunch / Dinner . These fresh Pickles are interesting and appetizing ways to make Children eat their share of Vegetables and Spices .

 

 

CUCUMBER GREEN CHILLI PICKLE

Cucumber and Green Chilli  Pickle .IMG_2240  with Spices.

Preparation time :  Less than 30 Minutes

Doesn’t need any Cooking except Seasoning.

Serve with STEAMED RICE, CHUTNEY POWDER and GHEE . or as Side for LUNCH / DINNER.

Stays Good in the refrigerator for 4 to 5 Days. Enjoy after Half Hour of Preparation.

INGREDIENTS:IMG_2041IMG_2042

1.Yellow  Cucumber -3

2. Green Chillies – 10 ( Mild Spicy )

3. Curry Powder – 1 to 2 tbsp. ( Blend of Red chilli Powder, Cumin Powder , Coriander Powder, Fenugreek Powder , Mustard Powder, Garlic and Coriander leaves)

4. Salt as Per taste

5. Turmeric – 1/4 th tbsp.

6. Juice of Lime – Half

7. Finely  Chopped Coriander Leaves

8. Oil – 2 tbsp.

9. Seasoning – Urad Dal – 1 tbsp. , Cumin and Mustard seeds – 1/2 tbsp. each

10. Broken Red Chillies -4

11. Hing – Pinch

12 . Curry Leaves

13. Crushed Garlic – 4 Cloves

METHOD:

1.  Do not Peel the Skin of Cucumber and remove the seeds. Cut into Bite size Pieces.

2. Heat 2 tbsp. Oil and add Mustard seeds followed by Urad dal, Cumin seeds, Red chillies, Hing and Curry leaves .

3. Transfer the Seasoning to a Bowl . To this add Curry Powder, Crushed Garlic ,Salt , turmeric and Lime Juice . Mix well.

4. Now add Cucumber Pieces, Green Chillies and Finely Chopped Coriander Leaves  to the Spice Powder  . Mix well.

5. Leave on the Kitchen Counter for Half an Hour before you Serve.

IMPORTANT NOTES :IMG_2165

1. Do not Peel the Skin of Cucumber . It holds the shape and Cucumber won’t get softer soon.

2. Don’t Skip Spices, Crushed Garlic , Seasoning and Lime juice.

3. Use Light Green Chillies which are not Spicy.

4. Serve as a side for LUNCH or DINNER.

5. Store in a Air tight container Jar for Long Shelf Life.