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Peppy Pickles
They can be hot and spicy or sweet and sour. No matter how they taste, it is a fact that pickles help to pep up meals by adding that extra zing. Whenever we think of pickles, we think of long hours of labour. Thus in this day and age most of us reach out for the commercially made ones. Today we have for you recipes of some delicious and “not so time consuming” pickles.
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Green Chilli
Pickle
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Ingredients-
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- Green chillies (roughly chopped)- 100 gms.
- Mustard seeds-1 tbsp.
- Garlic-4 pods.
- Ginger-a one inch piece.
- Coriander powder-1 tsp.
- Vinegar-1/2 cup.
- Any vegetable oil-1/4 cup.
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Method
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Make a paste of all the masalas using vinegar.
Heat oil to smoking point and then lower the flame. Then add in the chillies and fry for a minute (the chillies should not change colour). Now add in the masala paste and fry till the oil leaves the masala. Add salt and mix well. Allow the pickle to cool before bottling it.
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2.
Prawn pickle:
This pickle is a lazy man’s boon. Because it is an excellent substitute for a curry or a “sabji.”
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Ingredients |
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Make a paste of all the masalas using vinegar and keep it aside. Do not add the turmeric powder to the paste. Coat the prawns with turmeric powder and salt. Heat oil to smoking point and then lower the flame. Add in the prawns and fry lightly. Remove this and keep it aside. Now add in the masalas and cook till the oil leaves the masalas. Then add in the prawns, mix well and cook for a while. Now add in the salt and the tamarind pulp. Keep mixing till there is no sign of any excess moisture. Remove from fire and let it cool. |
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3.
Lemon Pickle:
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Lemon Pickle |
Ingredients |
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Mix all the ingredients except the lemons in a bowl. Now stuff the lemons with spoonfuls of the masala mixture. Arrange the stuffed lemons in a bottle. Tighten the lid and leave in the sun. Your pickle will be ready to eat in fifteen days. |
Sangita Kanjilal
Published on
21st Sep. 2003
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