Indian pickle recipes, pickles, spicy pickles

Indian Pickle Recipes

Indian Pickle Recipes are a must for any food lover. Be it a festival meal or an everyday meal, a variety of pickles are served.

Summer months are busy months for the women folk. Mangoes arein season and many special dishes are made from raw as well as ripemangoes. Mango pickle is a part of that.

Apart from the mangoes, pickles are made from lime, green chilies, garlic, vegetables such as carrots, cauliflowers, gooseberries, mixed pickle etc.

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Chili pickle is spicy pickle.

Chili Pickle Recipe

Chili pickle is a favorite of many. As Chilies are available whole year round, you can make chili-pickle whenever you want.

For this pickle, use fresh green Chilies. Choose the hot or not so hot variety according to your taste. Remove stems and Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

You may get burning sensation in your fingers while cutting chilies. Wear gloves if you wish while cutting. Take care not to touch eyes while/after cutting chilies.

This pickle will need about 10 to 15 days to mature.

How to make Chili pickle

Ingredients for pickle:

Green Chilies - 25 No. Salt - 2 table spoons Mustard seeds - 1 teaspoon fenugreek seeds(methi) - 1/2 teaspoon Turmeric powder - 1 teaspoon Lime juice - 1 cup Asafoetida - 1/2 teaspoon

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons Mustard seeds - 1 teaspoon Turmeric powder - 1/2 teaspoon Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil Add Mustard seeds, Turmeric powder, Asafoetida Cool completely before adding to pickle

Preparation

Roast lightly fenugreek seeds. Grind with mustard seeds to fine powder Slit each chili lengthwise without cutting through. Cut the slit Chilies in one inch size pieces.

Making Chili pickle:

Mix together Chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida. Add lime juice.Mix well and fill in dry airtight bottle or jars.Add the cooled seasoning.Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle will be ready to eat after 10-15 days . Serve with any dish such as snacks, rice, roti, poori etc. Remember to always use a dry spoon to handle pickle and close the lid properly after use.

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Mixed Spicy pickle ,indian pickle recipe

Spicy Pickle - Mixed Pickle

Mixed Spicy Pickle is a favorite of many. The blended aromas of mangoes, limes, ginger and chilies in quite inviting.

For this pickle, use raw sour mangoes, lemons, ginger, chillies. You can also add your favorite berries, bitter gourd pieces etc. Wash all them thoroughly and dry well. Any remaining moisture may spoil the pickle.

How to make Mixed Spicy Pickle

Ingredients for mixed pickle:

Raw sour mangoes - 2 No. Lemons - 10 Nos. Green chillies - 10 No. Ginger - 2 inch piece - 2 No. Red chilli powder - 1 table spoon Salt - 2 table spoons Mustard seeds - 2 teaspoon fenugreek seeds(methi) - 1 teaspoon Turmeric powder - 2 teaspoon Asafoetida - 1/2 teaspoon

Preparation

Roast lightly fenugreek seeds. Grind with mustard seeds to fine powder

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons Mustard seeds - 1 teaspoon Turmeric powder - 1/4 teaspoon Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil Add Mustard seeds, Turmeric powder, Asafoetida Cool completely before adding to pickle

Making Spicy Mixed pickle:

Cut mangoes in your desired size pieces. Cut lemons in 8 pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thin small pieces. Mix together mango pieces, lime pieces, ginger pieces, chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida. Add the cooled seasoning Mix well and fill in dry airtight bottle. Shake the bottle mixture everyday with a dry spoon once per day for about 15 days.

Pickle will be ready to eat in 10-15 days. Serve with any dish such as snacks, rice, roti, poori etc.

Related Pages to visit:

LimePickleChili-PicklePickledVegetables - Mixed Vegetable Pickle Mango PickleChutney recipesSalad recipes

Go To Pickle Recipes Page From Spicy Pickle Page

Go to Vegetarian Recipes Home Page

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Besan curry - Instant spicy curry

by Divya.S.Ramesh
(Bangalore)

ingredients needed for besan curry:
- onions 2 chopped
- tomatoes 2 chopped
- mustard seeds 1/2 tsp
- jeera (cumin seeds)-1/2 tsp
- asafetida - a pinch
- besan flour - 1 cup
- green chillies - 2 or 3
- oil 2 tsp
- curds (plain yogurt) - 2 cups

How to make Besan curry - Instant Spicy curry
- First keep a pan for heating
- pour two spoons of oil
- add jeera cumin seeds, mustard seeds and green chillies
- then add cut pieces of onion and tomato
- fry it for 5 min
- in a big pan mix a bowl of besan with a bowl of thick curds
- mix it well, add salt while mixing.
- add this besan mixture in onion and tomato fry and mix everything well.
- add turmeric.
- fry all this 5 min

It is ready for serving.

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Chickpeas and Paneer in a Spicy Creamy Gravy

I was browsing through starred items in my google reader the other day and came across this mouthwatering creamy chickpea and paneer dish from Sunita's Kitchen that I have been meaning to make for a while now. I usually visit my friend Basil on Saturday night and as he loves paneer as much as I do, I decided it was time to make this delicious dish. As usual, I have modified the original recipe somewhat to suit my own preferences. Thanks for the idea Sunita!

If the winter blues are getting you down, this dish is certain to cheer you up. The only positive thing I can say about the snow is that it gives me a chance to get some exercise with all of the shoveling that needs to be done lately. I am especially eager for spring this year. Let the global warming begin!

This is my entry to My Legume Love Affair, a popular monthly event started by Susan of the Well Seasoned Cook and hosted this month by Mirch Masala.
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy

1 1/2 cups of dried chickpeas
400 grams of paneer, cut into cubes and fried in oil and evenly browned
1 cup of cashews
2/3 cup of cream or milk
1 large tomato, chopped
1/4 teaspoon of saffron
1 medium onion, chopped
2 cloves of garlic, crushed
1 inch piece of ginger, peeled and minced
3 - 4 green chilies, chopped
2 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of sugar
a small handful of dried curry leaves or a bay leaf
2 - 3 whole red dried chilies
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1 inch piece of cinnamon stick
3 black cardamon pods, split in the middle
1 teaspoon of turmeric
1 teaspoon of ground cumin
1 teaspoon of red chili flakes
1/2 teaspoon of cayenne pepper
1 teaspoon of garam masala
1/4 cup of fresh parsley, chopped
1 2/3 - 2 cups of water
1 1/2 teaspoons of sea salt

Soak the chickpeas overnight in enough water to cover. Drain, transfer to a large pot, cover with water, bring to a boil and then cover and simmer until the chickpeas are buttery soft - roughly 1 hour. Drain and set aside.

Using a blender or a large mortar and pestle, make a paste of the onions, garlic, ginger and hot chilies. Add a bit of water if necessary to blend.

Soak the cashews in the cream with the saffron for 30 minutes or so. Transfer to a blender or mortar and pestle, along with the tomato and process until the mixture is turned into a paste.

Heat the oil in a large pot over medium heat. When hot, add the cumin seeds, cinnamon stick, mustard seeds, curry leaves, sugar, whole red chilies and cardamon pods. Stir and fry until the mustard seeds turn grey and begin to pop. Add the ground cumin, cayenne, crushed red chilies and turmeric to the pan, stir and then add the onion / garlic paste. Stir and fry until most of the liquid is evaporated.

Add the chickpeas to the pan and stir and fry for another 5 minutes or so. Now add the cashew / tomato paste, fried paneer, along with the water, parsley, garam masala and salt, and simmer until the gravy is thickened. You may need to adjust the amount of water to achieve your desired consistency.

Serve with rice or an Indian flatbread such as roti or naan.

Serves roughly 6.



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Spicy Lentil Rasam

As I have noted before, when I first started cooking Indian dishes, I would generally make dishes originating from the Northern region and those adapted for North American preferences. As I became a more accomplished and curious cook, I started to explore traditional dishes from Southern India. Dakshin by Chandra Padmanabhan has proved to be an essential addition to my extensive cookbook collection. Lots of beautiful photographs accompany recipes for sambars, rasams, poriyals, kootus, vegetable dishes, rice, spice powders, snacks and appetizers, chutneys and pickles and even menu suggestions. This book is invaluable to anyone looking to learn more about South Indian cooking.

Traditional South Indian dishes tend to have more steps, as there is often a paste and tempering step and lots of seeds and spices to measure out, but they are certainly worth the bother and some of the most flavourful and satisfying creations from my kitchen. I will also note the delightful aromatic smell that will warm up your kitchen.

For those unfamiliar with the term, a rasam is a thin and often watery dish, traditionally served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. I made mine a bit thicker and served it with Mustard Seed Rice for an especially satisfying and nourishing Indian dinner. I certainly impressed my dinner guests.

This is my entry to My Legume Love Affair, a popular monthly event started by lovely Susan of The Well Seasoned Cook and hosted this time by Ruchikacooks.
(Poritha Rasam)

Slightly adapted from Dakshin

1/2 cup of toor dal (or red lentils)
1/4 cup of mung beans
1/4 cup of split mung beans
3 1/4 cups of water
1 large tomato, finely chopped
1 teaspoon of turmeric
dash of cayenne
1 1/2 teaspoons of sea salt
juice from 1 lemon
a good sized handful of parsley, chopped, for garnishing

For the Paste:

3 teaspoons of oil
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of black peppercorns
2 - 3 dried red chilies
1 tablespoon of urad dal, washed
1/2 teaspoon of asafoetida powder
1/3 cup of dried coconut
a handful of dried curry leaves
1/4 cup or water

For Tempering:

2 teaspoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
2 dried red chilies, broken into pieces
a handful of dried curry leaves

Rinse the toor dal and mung beans well in a strainer. Cover with water, and soak for a few hours. Drain the water, transfer the dal to a large pot, cover with 3 1/4 cups of water and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the dal is soft - roughly 45 minutes. Do not drain the dal.

While the beans are cooking, make the paste. Heat the oil in a large frying pan over medium heat. When hot, add the coriander seeds, mustard seeds, cumin seeds, peppercorns, red chilies, urad dal and asafoetida powder. Stir and fry until the mustard seeds begin to pop. Transfer to a blender or food processor, along with the coconut, curry leaves and water. Blend into a smooth paste, adding a bit more water if necessary. Set aside.

For the tempering, heat the ghee in a frying pan over medium heat. When hot, add the mustard seeds, cumin seeds, red chilies and curry leaves. Stir and fry until the mustard seeds begin to splutter and pop. Add the tomato to the pan, along with the turmeric, cayenne and salt and stir and fry until the tomato is thickened - roughly 5 minutes. Add the paste, stir and fry for another minute or so and then add this mixture to the cooked dal. Add another cup or two of water, depending on how thick you want your rasam to be. Simmer, stirring occasionally, for another 5 - 10 minutes.

Garnish with the chopped parsley, and serve hot with rice.

Serves 4



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Chickpea Flour Dumplings in a Spicy Yogurt Sauce

My dear friend Jacqueline recently sent me a most elegant and beautifully presented Indian vegetarian cookbook entitled "Pure and Simple" by Vidhu Mittal. I've already bookmarked lots of recipes to try, but this recipe for immediately got my attention and so this was my first experiment with this lovely book. I certainly was not disappointed. Delightful dumplings smothered in a creamy yogurt gravy. How could I resist?

This cookbook comes highly recommended from my kitchen already. Ms. Vidhu presents an extensive collection of traditional and contemporary recipes inspired by her native province of Uttar Pradesh. Each recipe is accompanied by stunning colour photos, step by step images, helpful hints, often along with serving suggestions. This is a great resource for both novice and experienced cooks. You will find lots of tempting and straight forward recipes for drinks, appetizers and snacks, soups and salads, rice, breads and desserts. The meal menus and reference guide to spices and kitchen tools essential to Indian cooking are also a nice addition.


Adapted from "Pure and Simple"

To make the chickpea flour dumplings:

1 1/4 cups of chickpea flour (gram / besan)
2 teaspoons of fresh ginger, finely chopped
3 green chilies, seeded and finely chopped
1/2 cup of water
peanut oil for frying

To make the yogurt curry:

2 cups of yogurt
1/2 cup of chickpea flour (gram / besan)
3 cups of water

Seasoning:

1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida powder (hing)
1/4 teaspoon of fenugreek seeds
3/4 teaspoon of cumin seeds
small handful of dried red chilies, broken into bits
1 teaspoon of turmeric
1/2 teaspoon of chili powder
1/4 cup of fresh fenugreek leaves
dash of cayenne

For Tempering:

1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida
1/2 teaspoon of cumin seeds
1/2 teaspoon of chili powder
2 tablespoons of fresh parsley or cilantro

To make the chickpea flour dumplings, combine the flour and water and stir to combine. Add the green chilies and ginger and beat until light and fluffy. Heat roughly 1/2 inch of oil in a frying pan over medium heat. When hot, drop small spoonfuls of the batter into the pan and fry until golden brown, flipping occasionally. Transfer to a bowl of salted water (roughly 4 cups of water with 1 1/2 teaspoons of salt). Remove and set aside.

To make the yogurt curry, in a medium bowl, combine the yogurt, gram flour and 3 cups of water. Set aside.

For the seasoning, heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the asafetida, fenugreek seeds and leaves, cumin seeds, red chilies, turmeric, chili powder and cayenne. Stir and fry for a minute or two.

Now add the yogurt curry, sea salt to taste and bring to a boil. Reduce the heat to medium and add the chickpea dumplings to the pan. Simmer, uncovered, for roughly 15 minutes, adding more water if necessary to achieve your desired consistency.

Meanwhile, prepare the tempering. Heat the ghee (or mixture of butter and oil) in a small frying pan or saucepan over medium heat. When hot, add the asafetida, cumin seeds, red chili powder and parsley (or cilantro). Stir and fry for a minute and add to the chickpea dumpling, yogurt mixture.

Serve hot with rice.

Yields roughly 6 servings.



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Spicy Pumpkin Soup

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This is one of our favorite soups. The grainy brown mustard is not as a strong a flavor as the yellow Dijon mustard. It is mild and almost sweet and nutty in it’s flavor.

Serving Size: 4

Ingredients:

1 (200 grams) fresh pumpkin, de-seeded and cut into bite sized pieces1 potato, peeled and cubed1 med. onion, chopped1 clove garlic, minced1 tbs. oil2 cups vegetable bouillon75 grams soy cream (optional)2-3 tablespoons mustard (brown grainy variety)sugarcinnamonsalt and pepper to tasteradish chips to garnish (optional)

Directions:

In a large pot, saute the onion in the oil, add the garlic, pumpkin pieces and potato.Pour the vegetable broth over and cook until all the ingredients are soft.Remove from the heat and transfer to a blender or a food processor.Puree.Add the mustard, salt, pepper and blend until smooth.I would suggest that you taste it now. We find that it is so lovely at this stage that we would not want to add any kind of cream.Season to taste with a pinch of sugar, a bit more salt if you want or perhaps a little bit more mustard.If you are serving this for the holidays, you could consider thinning the soup with a bit of white wine or dry vermouth. But honestly, we enjoy this lovely spicy pumpkin flavor so much, I wouldn’t want to detract from it.Optionally garnish with radish chips.