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Archive for the ‘Pickles’ Category

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I was so much happy to see this time’s JFI element in RP’s workshop to be tomatoes as it is an essential vegetable in my kitchen. I love its juicy texture which gives richness to the gravy. I don’t know anyone who hates them!!

Tomato pickle is always one of my choice of pickles, but for this theme are these beautiful small, long, grape-like clusters of brilliant red elongated grape tomatoes which are sweet, complex & rich in flavor.

  • Grape tomatoes – ½ lb [washed & thoroughly dried]
  • Garlic chopped finely 1 tsp
  • Red chilly powder 2tsp
  • Paprika 1tsp
  • Crushed mustard seeds ½ tsp
  • Turmeric powder ½ tsp
  • Kalongi [onion seeds] 1/2 tsp
  • Fenugreek powder ¼ tsp
  • Salt
  • Sesame oil ¼ cup 

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Mix all spices together with little of oil. Heat oil to smoking point & allow cooling. Till the oil is just warm, add the chopped garlic, spice mixture & then the tomatoes keeping gas on slow flame.  Keep stirring for not more than 3 minutes & add salt.

This I had made in very small quantity & is hardly left, but if making in large amount, the tomatoes should be dried properly as it is very much juicy & can get spoilt. Drying can be done either sun drying for a day or 2 or oven drying at 170 F for 1 hr. This is for extended shelf life.  

Khatta Bhindi with pickled tomatoes.

 This is one of my favorite dishes which go well with rotis. khatta-bhindi-2.jpg

  • Bhindi / okra 1 lb [cut into 2 or 3]
  • Pickled tomatoes ½ cup
  • Onion sliced -1
  • Red chilly powder ½ tsp
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Salt
  • Oil  

Shallow fry the okras & reserve. Sauté onions till transparent & add the pickled tomatoes. Add the spices & salt and stir till mixed well. Add fried okra to it & cook in low flame for 3 to 5 minutes.

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Instant Fish Pickle

I can never forget our good old hostel days when our senior Jeena used to bring fish pickle from her house. I never bothered to take down the recipe at that time as i was only engaged in eating how much ever possible. Later on it was from a book written by “Thankam philip”, i came to know about the recipe. Well i have done only by keeping the ingrediants in mind. It is not the exact version. I had posted this recipe in pachakam.com long before, so donot have a picture of it.

Fish fillets diced into cubes – 3 fillets
Vinegar – 4 tsp
Water(boiled n cooled) – 1/4 cup
Mustard seeds – 1/4 tsp
Curry leaves
Oil – req for frying
For Gravy:-
Garlic paste – 4 tsp
Ginger paste – 4 tsp
Chilly powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Fenugreek(Uluva) powder – 1/4 tsp
Asafoetida(Kayam) – A pinch
Salt – As reqd

  • Marinate the fillets with 1/4 tsp of chilly powder, turmeric powder, pepper powder and salt.

  • Shallow fry them in oil.

  • Mix together the ingredients for the gravy to form a thick paste using 2 tsp of vinegar instead of using water.

  • Heat oil in a pan. You can use the remaining oil used for frying.

  • Splutter mustard seeds. Add curry leaves to it.

  • Add the gravy mix into the pan.

  • Saute for 4 – 5 mins, until oil separates out.

  • Add water.

  • Add the fried pieces into the gravy  and allow it to cool.

  • After it is cooled, transfer it to a tight jar and add vinegar to it if required.

:- This pickle is instant to use.:- It can be stored for 2 to 3 months.
 
:- Any fleshy fish can be used, generally tilapia, king fish and salmon fillets are used. Prawns are also used.
 

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