Monday, December 21, 2009

Fish Pickle

Fish Pickle - Ingredients:
Fish fillet  1 kg
Onion 1.5 kg
Garlic 200 gm
Ginger 100 gm
Green chillies 15 nos
Turmeric 1 tsp
Pepper powder 2 tbsp
Chilli powder 3 tbsp
Coriander Powder 6 tbsp
Fenugreek powder 1 tsp
White vinegar 1 litre
Salt to taste
Coconut or vegetable oil 2 cups

Preparation

  1. Cut the fish into half inch cubes. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside.

  2. Chop the onions into thin slices. Grate the garlic and ginger. Slit the green chillies.

  3. Fry the onions in oil till brown and crisp. Remove into a dry vessel. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside.

  4. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp.

  5. Add the fried onions, ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt.

  6. Add the fish pieces and stir carefully so that the pieces do not break.

  7. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required.

  8. When it is cooled down, transfer to dry glass jars. Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid.



Onion Pickle

Onion Pickle - Ingredients:
Big Onion  100gm
Shallot onions (Small Onion) 100gm
Tamarind 50gm
Red chilli 50gm
Fenugreek a pinch
Oil 4tbs
Curry leaves a few
Salt to taste


Preparation
  1. Fry the fenugreek and powder it. Grind tamarind, salt and red chilli well and keep aside.

  2. Add the sliced big onion and small onion and grind again. Add the powdered fenugreek and mix well.

  3. Heat oil in a pan. Season the mustard and curry leaves.

  4. Add the ground ingredients and saute well for about 5 to 10 minutes.

  5. When cool, store in an air tight bottle.

All Indian Pickle Recepies


Amla (Gooseberry/Nellikai) pickle
Bittergourd Pickle.
Brinjal Pickle
Capsicum Pickle
Carrot Pickle
Cauliflower Pickle
Chilli Tamarind Pickle
Dry Mango Pickle
Dry Mango Pickle
Fish Pickle
Garlic Pickle
Ginger Pickle
Gooseberry Pickle
Green Chilli Pickle
Green Chilli Pickle
Green Tomato Pickle
Hot tamarind sauce
Idichakka Pickle
Lemon Pickle
Lime pickle
Lime Pickle
Mango Pickle
Mango Thokku
Mango Thokku
Mixed vegetables pickle
Naarthangai dry pickle
Naarthangai Hot pickle
Onion Pickle
Pappaya Pickle
Pepper pickle
Potato Pickle
Pumpkin Pickle
Salt Mango Pickle
Spicy Mango pickle without oil
Sweet Lemon Pickle
Tender mango pickle(Maavadu)
Tomato Kasaundi
Tomato Pickle
Tomato Thokku
Tomato Thokku

Sunday, December 20, 2009

History of Indian Pickles

Indian pickles consist of a large variety of pickled fruits and vegetables which are marinated in oil or lemon juice and different Indian spices and salt. Some regions also specialize in pickling meats and fish.

Pickled items include mango, lemon, lime, cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry, garlic, green or red chili peppers, kohlrabi, gunda, kerda, zimikand (purple yam), karonda, karela (bitter melon), jackfruit, mushroom, eggplant, and turnip.

Homemade pickles are prepared in the summer and kept in the sun during daytime for at least three weeks before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil acts as a preservative. Pickles retain their freshness and flavor so long as they do not come into contact with moisture. Commercially produced pickles use preservatives like citric acid and sodium benzoate.

Indian pickles come in a wide variety of flavors; thus, a mango pickle from South India may taste very different from one made in North India. In the southern states, sesame oil is preferred, while mustard oil is preferred in northern states for making pickles.

Local Name for Pickles

The term for pickles in Hindi, Urdu, and Bengali is pronounced as achār, and written in their respective scripts as अचार">अचार, اچار, and আচার.

The Kannada, Telugu and Tamil words for pickles are respectively pronounced as uppinakaayi (ಉಪ್ಪಿನಕಾಯಿ), pachchadi (పచ్చడి), and oorugai (ஊறுகாயஂ).

In Marathi it is known as loncha.

The Malayalam word for pickles is pronounced as uppillittuthu, each type of pickle being given its own name, such as maangaacurry for mango pickle and ingicurry for ginger pickle.

The Kannada, Marathi and Gujarati words for pickles are respectively pronounced as uppinakayi (ಉಪ್ಪಿನಕಾಯಿ), lonache (लोणचे (page does not exist)">लोणचे), and athāṇũ (અથાણું).

Tamil Nadu State have a typical p mango pickle, maavadu, which is usually made early in the summer season when mangoes are barely an inch long. The preservation process uses castor oil, giving the pickle its unique taste. Another pickle from Tamil Nadu is narthangai, which consists of unripe citrons cut into spirals and stuffed with salt.


Tender whole mango pickle is one of the traditional pickle recipes of Karnataka. This is preserved entirely by dehydrating tender whole mango by salt and is very salty and sour. A special kind of it is jeerige midi (ಜೀರಿಗೆ ಮಿಡಿ), which is prepared using special tender mango with a refreshing aroma.

Raw mangoes, lemon, green chilis, gunda (Cordia) and kerda are commonly used as key ingredients in Gujarati cuisine. Varieties of pickled mango commonly found in Gujarati households include salted mango pickle, made with groundnut oil and spiced with fenugreek seeds, and red chili powder; hot and sweet mango pickle, made with groundnut oil, and jaggery, fennel seeds, dry dates (kharek), mustard, and red chili powder; and hot and sweet mango pickle, made using sugar syrup, cumin, and chili powder.

In South Africa, Indian pickles are called atchar, and are sometimes eaten with bread.

Preparing Green Chutney


Description Chutney is also sometimes referred to as Chatni. Chutney is often similar to the Indian pickle and the salsa of Latin America or the European relish. The Chutney recipe described below uses Coriander and Green chillies as its main ingredient. There are many chatni recipes but the most popular chutney recipes in Indian cuisine are Corinader Green Chutney, Mango Chutney, Coconut Chutney and Tomato Chutney. Coriander Chutney recipe usually involves freshly chopped coriander, chillies and ginger with added salt and sugar as per your taste.


Ingredients
* 1 punnet of coriander leaves
* Optional - A handful of gathia (savoury indian snack)
* Sugar (according to taste)
* Salt to taste
* 1 whole lemon
* Fresh ginger
* 1 green chillies

PreparationvMethods/steps
  • Roughly chop the coriander and it’s stems into large pieces and wash thourughly in cold water.
  • Put the coriander leaves into a food processor grinder and add a couple of teaspoons of ginger, 1 teaspoon of sugar (do not need to add if you don’t want to), a teaspoon of salt to start with, squeeze half a lemon into the grinder and 1 green chilly into the mixture, add a small handful of the savoury snack ghattia (available from any Indian sweet shop).
  • Then whiz the mixture until it becomes a smooth paste. If it gets stuck and isn’t grinding, then add a little water(very small quantity) and whiz it again.
  • Taste the chutney and add anything extra you think might be needed and whiz again until you have the taste you require.
Additional Tips

Serve this green corinader chutney with bhajia’s, samosas, kachori or pretty anything that takes your fancy. I sometimes use this to make cheese and chutney sandwiches. Just spread the chutney fairly thickly onto buttered bread and add slices of cheese and then devour! A very tasty sandwich indeed!

Green Coriander Chutney is a very popular chutney and can be found at indian shop or restaurant. It is also made in most indian houses. So just follow the easy chutney recipe above to enjoy the coriander chutney.


Preparing Prawns Pickle


Recipe Description:

This tangy Fresh Prawns Pickle will surely make your meals palatable. They last for months if refrigerated.

Serves:
6-9
Ingredients:

King Prawns - 1kg.(just over 2pounds)
White vinegar - 750ml.
Dry red chillies - 16
Peppercorns- 12
Cloves of garlic -50(peeled)
Ring finger sized pieces of cinnamon-4
Salt - 1tbsp.or as per taste
Oil - 9 tbsps.

Instructions:

* Wash, shell & devein the prawns. Pat dry with a paper towel. (As dry as possible)
* Grind chillies, cinnamon pieces, peppercorns, 30 cloves of garlic & salt into a thick, smooth paste by adding a little vinegar at a time.
* Heat oil & fry the prawns till they become golden pink. Keep aside.
* Cut remaining 20 pieces of cloves & fry them in the same oil till they become pink in color.
* Pour remaining vinegar in it.
* Add the ground masala & fry till it separates from the oil.
* Add fried prawns to it & cook for another 2 mins. on low heat.
* Allow it to cool completely.
* Mix well & place it in a pickling jar.


Asia

India has a large variety of pickles (known as Achar in Hindi, Oorukai in Tamil) which is mainly made from Mango, Lime, Indian Goose Berry, Garlic and Citron.

Indonesian pickles, acar, are typically made out of cucumber, carrot, bird's eye chilies, and shallots, these items being seasoned with vinegar, sugar and salt. Fruits, such as papaya and pineapple are also sometimes pickled. In the Philippines, achara is primarily made out of green papaya, carrots, and shallots, with cloves of garlic and vinegar. In Vietnam, vegetable pickles are called cải chua ("sour vegetables"). In Sri Lanka, achcharu is traditionally prepared out of carrots, onions, and ground dates. Mixed with mustard powder, ground pepper, crushed ginger, garlic and vinegar, these items are seasoned in a clay pot
Korean kimchi.

China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others.

Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), gari & beni shoga (ginger), turnip, cucumber, and Chinese cabbage.

Korean kimchi is usually made from pickled Chinese cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables.

Europe

In Turkey, pickles, called turşu, are made out of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber, cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, and green plum. A mixture of spices flavor the pickles.

In Greece, pickles, called τουρσι, are made out of carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatoes, and peppers.

In Albania, Bulgaria, Serbia, and Macedonia, mixed pickles, known as turshi, form popular appetizers, which are typically eaten with raki. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut are also popular.

In Romania, pickles are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms, carrot, pork fat and cauliflower.

In Russia, pickled items include beets, mushrooms, tomatoes, cabbage, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon.

Pickled herring, rollmops, and salmon are popular in Scandinavia.

In Britain, pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats, sandwiches or a ploughman's lunch.

In Ukraine, garden produce is commonly dilled using salt, dill, currant leaves and garlic and is stored in a cool, dark place.

In Italy, pickled vegetables, giardiniera, include onions, carrots, celery and cauliflower.
[edit] Middle East

In Iran and all Arab countries, pickles (called torshi in Persian, mekhallel in Arabic, and hamutzim in Hebrew) are commonly made from turnips, peppers, carrots, green olives, cucumbers, beetroot, cabbage, lemons, and cauliflower.
[edit] North America

In the United States and Canada, pickled cucumbers, olives, and sauerkraut are most popular, although pickles popular in other nations (such as the pickled tomatoes commonly offered in New York City delicatessens) are also available. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other cities with large Italian-American populations, and is often consumed with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. In the southern part of the United States, pickled okra and watermelon rind are popular. In Mexico, chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments

Pickling


Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia edible oils are used as the pickling medium instead of vinegar.

Also the distinguishing feature is a pH less than 4.6,[1] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[2] If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.[3]

When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.[3]

The term pickle is derived from the Dutch word pekel, meaning brine.

Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria.[citation n

Chutney by Indian region


Assam - coriander, spinach, tomato, curry leaf, chilli, radish, carrot,
cucumber, beetroot, lentil, chickpea chutneys
* Andhra Pradesh — coconut, coriander, red chilli with grams, tomato, onion, and mango chutneys
* Gujarat — Hot lime chutneys
* Haryana — tamarind chutney
* Himachal Pradesh — guava and eggplant chutneys
* Karnataka — coconut, peanut, tomato, tamarind,ridge gourd, Uchellu (Niger seed).
* Kerala — coconut, pudina (mint), urad dal (a kind of legume), mango, dry fish, shrimp, and onion chutney
* Maharashtra — hot raw mango chutney, guramba, panchamrit, Mirachicha Thecha. Dry chutneys made with Javas (Flax seed), Solapuri Shenga (peanut)/red chili powder chutney, Karale (Niger seed) and Peanut/garlic
* Orissa — dhania (cilantro), pudina (mint), coconut, mango, orange, tomato, dry fish chutneys
* Punjab — pudina (mint) chutney, onion chutney, tamarind chutney, mango chutney
* Tamil Nadu — coconut, coriander, curry leaf, red chilli, green chilli, tomato, onion, ginger, mint, mango, lentil
* Uttar Pradesh — coriander, garlic, mint chutney, sweet and sour mango, green chili, red chili and jaggery chutneys
* West Bengal — fruit (mango, plum, apple, and apricot) chutneys

History of Chutneys


Beginning in the 1600 chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mangoed" fruits or vegetables. In the nineteenth century, brands of chutney like Major Grey's or Bengal Club or Nature Isle Tropical Gourmet created for Western tastes were shipped to Europe.

Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction.

The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.

In Canada, Major Craig's Chutney's have become popular using local farm grown produce as the bulk of the ingredients. Starting from an old family recipe origionating from Major James Craig who served in the British/Indian army in India during the late 1800s.

Types of Chutneys


Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India.

* Coriander (Cilantro)
* Mint chutney (Coriander and mint chutneys are often called Hari chutney, where 'Hari' is Hindi for 'Green')
* Tamarind chutney (Imli chutney) (often called Meethi chutney as 'Meethi' in Hindi means 'Sweet'.
* Coconut chutney
* Onion chutney
* Prune chutney
* Tomato chutney
* Red Chilli chutney
* Green Chilli chutney
* Mango chutney (made from raw, green mangoes)
* Lime chutney (made from whole, unripe limes)
* Garlic chutney made from fresh garlic, coconut and groundnut
* Green tomato chutney. Common English recipe to use up unripe tomatoes
* Peanut chutney (shengdana chutney in Marathi)
* Ginger chutney , mostly used in Tamil cuisine and Udupi cuisine to be eaten with Dosa
* Yogurt chutney, may be as simple as mixing yogurt, red chili powder, and salt, eaten with a variety of foods

American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.

Spices most commonly include fenugreek, coriander, cumin and asafoetida (hing).

Chutneys


Chutney is an Anglo-Indian loan word derived from caṭnī (Kannada: ಚಟ್ನ Hindi: चटनी, Urdu: چٹنی, Tamil: சட்னி), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

In the old days, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). In modern days, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.

Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance its preservation.

Mixed Vegetable Pickles

Mixed pickles are pickles made from a variety of vegetables mixed together in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal.

Mixed pickles occur in many different world cuisines.

In U.S. cuisine, a mixed pickle consists of vegetables typically including cucumbers, cauliflower, cut large onions, and bell peppers, as well as spices like garlic, dill, allspice, and chili peppers, suspended in vinegar. Mixed pickles may also be categorized as sweet or sour depending on the addition of a sweetening agent like sugar.[1]

In British cuisine, mixed pickles typically include small whole onions, gherkins, and cauliflower. Some specific kinds of British mixed pickle are Branston pickle (more properly termed a relish), and piccalilli (the latter also found in U.S. cuisine).[2]

In Indian cuisine, a mixed Indian pickle is more likely to contain fruits (for example, mangos and limes) as well as vegetables. Indian pickle is prepared using oil, unlike western pickles, and is more likely to use lemon juice or some other acid as a souring agent instead of vinegar. There are regional variations in spicing and in the ingredients.[3]

Recipes for mixed pickles can also be found in Chinese cuisine, Middle Eastern cuisine, and many other world cuisines.

Types of Pickles Available

Vegetarian Pickles

Rates - 250 gms - 35/- , 500 gms - 70/- , 1kg - 140/-

All Vegetatian
Amla (Gooseberry/Nellikai) pickle
Bittergourd Pickle.
Brinjal Pickle
Capsicum Pickle
Carrot Pickle
Cauliflower Pickle
Chilli Tamarind Pickle
Dry Mango Pickle
Garlic Pickle
Ginger Pickle
Gooseberry Pickle
Green Chilli Pickle
Green Tomato Pickle
Idichakka Pickle
Lemon Pickle
Lime pickle
Mango Pickle
Mango Thokku
Mixed vegetables pickle
Naarthangai dry pickle
Naarthangai Hot pickle
Onion Pickle
Pappaya Pickle
Pepper pickle
Potato Pickle
Pumpkin Pickle
Salt Mango Pickle
Spicy Mango pickle without oil
Sweet Lemon Pickle
Tender mango pickle(Maavadu)
Tomato Kasaundi
Tomato Pickle
Tomato Thokku

Non - Vegetarian Pickles


Egg Pickle : 250 gms - 45/- , 500 gms - 90/- , 1kg - 180/-

Chicken : 250 gms - 60/- , 500 gms - 120/- , 1kg - 240/-

For Mutton Pickle call us


Available in Hyderabad and Secunderabad Only

To place order call: 9246111315 or Email us at : rajuniverse142@gmail.com