Potato Pickle
Ingredients
Potato — 2 lbs
Cooking oil –half a cup
Sesame seeds– half a cup
Cumin powder –1 spoon
Fenugreek seeds (Methi) - Some
Turmeric powder — 1/5 spoon
Coriander powder — 1 spoon
Asafoetida powder (heeng) (optional)– pinch
Green chilies – 5-10
Lemon juice — half
Instructions
Boil potatoes, peel it and chop into quarters
Roast sesame seeds (Teel) (half cup) on a pan till it turns light brown and starts crackling, after which grind it in a food processor
Heat half cup of oil in frying pan and add about 30 – 40 methi seeds till it turns dark brown
Add cut green chilies (about 6 – 9 depending on your taste) light fry chilies for 20 seconds
Add spoonful of coriander, cumin and 1/5 of turmeric powder
Add the ground sesame seeds and salt to taste (You may add pinch of Asafoetida)
Cook for a minute in low flame. Stir it continuously
Add the potatoes cook for about 3-4 minutes (stirring continuously)
Add half cup of fresh lime/lemon juice. Mix it very well
Garnish with fresh chopped coriander leaves
Now it is ready to serve.
Chili sesame pickle
Ingredients
Green chili- 5
Sesame powder- 2 table spoon
Salt- to taste
Oil- 1 table spoon
Fenugreek seed- 1/4th teaspoon
Lemon juice-1 teaspoon
Water- ½ cup
Instructions
Cut the green chili into halves (not straight)
Turn on the stove and heat the pan
Add oil in it, when oil is hot add fenugreek seed
When it turns golden brown add green chili
When they turn golden brown add sesame powder and salt
Add water, and cook till all water dries up
Switch off the gas and add lemon juice and mix it well
Your sesame and chili chutney is ready to serve
This chutney is best with rice, roti, or Chiura !
Now it is ready to serve.
Pumpkin Pickle
Ingredients
Yellow pumpkin -200 gram
Fenugreek seed- ½ tea spoon
Thyme seed- ½ teaspoon
Green chilies -3
Salt- to taste
Turmeric- ½ teaspoon
Red chili powder- 1 teaspoon (or as desired)
Lemon -1 (if you have chook Amilo is the best)
Oil -2 tablespoon
Instructions
Cut the skin of the pumpkin and cut the pumpkin in small pieces
Heat the pan, add the oil
Add Fenugreek seed, and thyme seed
When they turn golden brown add chilies
Add the pumpkin, turmeric and salt
Cover the pan and let it cook until pumpkin is well cooked
Now add lemon juice
Now it is ready to serve.
Ginger Pickle
Ingredients
Ginger- 200 gram
Lemon- 200 gram
Salt- 1 teaspoon
Asafetida – pinch
Black pepper- 1/4 teaspoon
Instructions
Take the ginger peel the skin and wash it clean
Cut the ginger into small pieces of your desire (I prefer long stripes)
Cut lemon into two halves and squeeze out the juice
In a bowl mix lemon juice and ginger
Add salt, asafetida and black pepper and mix it well
Now fill the mixture and cover it
Keep the jar in sun for about 3 days
Every other day stir the mixture in jar and let the lemon juice be on top
This pickle tastes great after three days. You can store this achar for more than a month. This is the best thing to eat during lazy hours.
Now it is ready to serve.
Green chili pickle
Ingredients
Green chili – 1 lb
Salt – 1 table spoon
Garlic and ginger – 1 table spoon each
Mustard Oil – 1 table soon
Turmeric powder -1 teaspoon
Radish seed powder – 1 teaspoon
Instructions
Wash and cut the chili pepper (make two or three pieces each)
Put the pieces of chilies in a big bowl
Add all the spices on it and mix it well
Fill the mixture in the jar close jar
Keep the jar under the sun for about 2 or 3 days
Your Achar is ready to serve with rice roti, rice or chiura.
Now it is ready to serve.
Gundruk and soyabean pickle
Ingredients
Gundruk –a fist full
Soybean- 50 gram
Oil- 2 table spoon
Salt – as per taste
Green chili -3-4 piece
Lemon juice- 1 table spoon
Garlic-1 piece
Tomato-1 piece
Instructions
Soak gundruk in a bowl of water and leave it for about half an hour
Heat the soybean in the pan with or without oil (भट्मास भुट्ने)
Grind the green chilies in the grinder adding salt, tomato and garlic mixing it properly
Add oil, lemon juice and soybean, mix it properly add some water.
Now it is ready to serve.
Mint leaf pickle
Ingredients
Mint -1 bunch
Oil -1 table spoon
Cumin -3/4 tablespoon
Black Dal soaked in water-1 tablespoon
Channa dhal-2 tablespoon
Pepper -1/4 tablespoon
Coriander Seeds-1 table spoon
Red Chili -1
Green Chili-2
Tamarind –a pinch
Coconut -2 tablespoon
Salt as required
Instructions
Clean the Mint by taking only the leaves, wash them and keep it aside
In a pan add Oil
Add Black dal Channa dal and remaining ingredients ,fry for 1 min
Add the Mint leaves and fry till the leaves shrink and leave the moisture. It takes about 3-5 minutes. Allow it to cool down.
Add coconut and grind to fine paste.
Add little water while grinding if necessary.
Now it is ready to serve.
Tomato pickle
Ingredients
Tomato – 4 to 5
Onion – ½ cut into small pieces
Ginger paste of finely chopped ¼ tablespoon (I personally prefer finely chopped)
Garlic -4 finely chopped
Green chilies- 4 finely chopped
Fenugreek seed 1 teaspoon
Thyme seed 1 teaspoon
Salt to taste
Coriander powder 1/3 teaspoon
Red chili powder as desired
Salt as desired
Oil 1 tablespoon
Timur- ¼ teaspoon
Turmeric 1/3 teaspoon
Instructions
Wash and cut tomatoes into four halves
Heat a pan
Add oil, when pan is hot add fenugreek seeds and thyme seed
When they turn golden brown pour tomato, onion, garlic, ginger and green chili at the same time
Add turmeric and salt
When it starts to give water then add coriander powder and red chilies
Let it cook until all the water dries
Add fresh coriander
Your cooked tomato achar is ready to serve.
Now it is ready to serve.