Sweet & Sour Pickles

Plum chutney

Ingredients

1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar

Method

Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.

Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.

Red Chilli Pickle

Ingredients :

500 gm. big dry red chillies

2 kgs. Mustard oil heated and cooled

10 tbs. cumin seeds

1 tsp. cloves

4 big cardamoms

1 (3 cm) stick cinnamon

1 tsp. chironji

2 tbs. mustard seeds

125 gms. mango (Aamchoor) powder

Salt to taste

Method:-

Remove seeds from red chillies. Grind the seeds with all the other dry ingredients. Add a little oil to the mixture to make a paste. Fill the red chillies with the paste. Pour oil to cover the chillies. Put in the sun for 3-4 days. Store in a airtight jar.

Carrot Pickle

Ingredients:-
1 kg carrots
2 tsp chilli powder
1 tsp turmeric
125 g cloves of garlic (leave small cloves whole, slice large ones)
250 g large green chillies
125 ml red fruit vinegar
225 ml oil
salt to taste
extra salt

Method:-
Scrape and slice the carrots lengthwise.
Add salt and leave to marinate for half an hour. Wash and drain.
Slit the green chillies lengthwise and remove seeds.
Add to the carrots together with salt, turmeric, red chilli powder and garlic.
Mix well. Add the vinegar and unheated oil.
Marinate in refrigerator for 24 hours before serving.

Chef’s tip: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.
Serves 50

Mixed Vegetable Pickle

Ingredients:-
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste

Method:-

Dry the cauliflower, turnip and carrots in the sun for two days.
Dissolve sugar in vinegar and keep aside.
Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables.
Cover and cook for five minutes. Add vinegar and mix well.
Remove from heat and allow it to cool.
Transfer into a sterilised glass jar and cover with a cloth.
Keep in the sun for five days.

Lemon Pickle

Ingredients:-
Lemons (nimbu), washed, wiped, slit in
Quarters without separating the pieces 2 kg
Juice of lemons (nimbu) 1 kg
Sugar 1 cup / 150 gm
Black salt (kala namak) 250 gm
Black cardamoms (badi elaichi) 25 gm
Black peppercorns (sabut kali mirch) 15 gm
Dry red chillies (sookhi lal mirch) 25 gm
Cumin (jeera) seeds 2 tbsp / 12 gm
Black cumin (shah jeera) seeds 2 tbsp / 12 gm
Carom (ajwain) seeds 15 gm
Asafoetida (hing) a pinch
Ginger powder (sonth) 100 gm

Method:-

Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix ½ cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.
Time:Preparation time: 2 weeks

Kasundi - Sliced Mango Pickle

Ingredients:-
Mangoes, peeled, finely sliced,
Sun-dried for 4 days 2 kg
Tamarind (imli), lemon-sized balls,
soaked in 1 cup vinegar for 1 hour 2
jaggery (gur), soaked in 1 cup vinegar 2 cups / 400 gm, Grind to a paste with 4 tbsp vinegar
Dry red chillies (sookhi lal mirch) 10
Turmeric (haldi) powder 2 tbsp
Mustard seeds (rai) 100 gm
Ginger (adrak), sliced 2 tbsp / 24 gm
Garlic (lasan), sliced 1 tbsp / 12 gm
Cumin (jeera) seeds 100 gm
Fenugreek seeds (mithi dana) 100 gm
Gingelly or groundnut oil 2 cups / 400 ml
Garlic (lasan), chopped 1 tbsp / 12 gm
Ginger (adrak), chopped 2 tbsp / 48 gm
Vinegar (sirka) 1¾ cups / 350 ml

Method:-

Mash the tamarind, strain and keep the extract aside. Cook the jaggery-vinegar mixture till blended. Heat the oil in a wok (kadhai); fry the garlic and ginger for 3-4 minutes. Add the ground chilli paste and fry further for 3-4 minutes. Add the mango, jaggery mixture, tamarind extract, and vinegar; cook for 15 minutes till well blended. Add salt if required. Cool and preserve in sterilized jars.

Time:Preparation time: 4 days

Cooking time: 15 min.

Bread Recipes

Mooli Paratha

Ingredients:-

Mooli 1 kg
Salt 1 tsp
Chopped green chilies 1 tsp
Red chilies 1 tsp
Garam masala 1 tsp
Atta and Ghee


Method:-

Peel and grate the mooli, mix all the seasoning make two small balls (paera) make and roll out the roti, stuffed with mooli, fry out on both sides. Serve with ghee and raita.

Baisun Roti Paratha

Ingredients:-

1\2 kg basin (gram flour)
1\2 kg whole wheat flour
1\2 cup oil
2 teaspoon salt
2-3 teaspoon chilli powder
6 whole red chili
1\2 cup coriander leaves, chopped
4 green chilies fine chopped
3 tablespoon dried pomegranate seeds, crushed
2 teaspoon cumin seeds, zeera
2 tablespoon coriander seeds
2 medium onion, finely chopped
oil for frying.

Method:-

Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.
Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.
Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

Serve with yogurt or Raita
Serves 6 people - Serve Hot

Preparation Time: 30 minutes
Cooking Time: 30 minutes


Garlic Bread

Ingredients:-
French bread, cut into slices 1
Garlic paste 7 tbsp
Chilli powder 1 tsp
Butter 12 tbsp
Cheese, grated
Salt to taste

Method:-

In a saucepan, heat butter and fry garlic on low heat, add chilli powder and salt, fry till light brown in colour. Spread this mixture on each slice. Sprinkle some cheese on top. Wrap in aluminium foil, leave the top open and bake in a preheated oven at 200°C, till golden brown and crispy.
Serves: 4 people
Preparation Time: 15 minutes
Cooking Time: 20 minutes

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Paratha with Potato Stuffing

Ingredients:-
2 cups flour, whole wheat
1 teaspoon salt
Water for mixing
Ghee or Oil for frying

For Filling - 4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped

Method:-

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves.
Mix well. Divide into 6 portions.
Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.
Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
Serve with yogurt or Raita.
Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Keema Paratha

Ingredients:-

6 cups white flour, maida
6 teaspoon milk powder
1 cup evaporated milk
6-7 teaspoons sugar
200 grams oil or margarine
2 teaspoon baking powder
3 teaspoon yeast
1 eggs
1 kg meat, mince (Keema)
1 tablespoon ginger paste
2 teaspoon red chili powder
1 teaspoon salt
1.5 teaspoon garam masala powder
2 tablespoon anardanna, ground
1 teaspoon coriander seeds ground
2 medium onion, finely chopped
4-6 green chilies
1/2 cup coriander leaves, chopped

Method:-

Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes
With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
Lightly grease several baking sheets.
On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
Remove the nan from the baking sheet and serve at once.
Serve with yogurt and mint chutney
Roll out into flat round shape and make sure it is as thick as a pizza's crust.
Bake in oven at 350' and take it out when it is light brownish color.

Serves 6 people - Serve Hot
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Kabab Paratha Rolls

Ingredients:-

Minced meat ½ kg
Onions 2 small chopped
Ginger/ garlic 1+1 tsp
Salt 1 tsp
Green chilies chopped
Garam masala ½ tsp
Zeera ½ tsp
Red chopped chilies 1 tsp

Method:-

Marinate with all given ingredients make kababs and bake for 30 min at 200 C, dum of charcoal and deep it aside. Make paratha and fill it with kabab, onion rings and imlee chutney. Roll out the paratha; serve with green chutney or imlee ki chutney.