WHITE ROSE APPLE PICKLE/CHAMBAKKA

                              WHITE ROSE APPLE PICKLE/CHAMBAKKA

                                   
White Rose Apple or as Keralites call Chambakka is a bell shaped fruit which has very good health benefits.It is been found that these fruits can improve digestion,immune system and moreover helps in detoxification also.This fruit personally reminds me of my childhood when we all siblings use to run to pluck the ripened fruits from trees.Plucking and having fruits directly from the trees give a special happiness than buying them shops.The rose apple can be used to prepare wines,pickle etc.Today I am preparing  an awesome White Rose Apple pickle.Do try this in you kitchen friends..

                                                       INGREDIENTS

• Chambakka                            -    3 cup
• Red chilly powder                 -     3 tsp
• Turmeric powder                  -     1/4 tsp
• Jeera                                      -     few
• Mustard                                 -     few
• Ginger                                   -     2 tbsp
• Garlic                                    -     2 bulb
• Fenugreek powder                -     1/4tsp
• Asafoetida powder               -      to taste
• Curry leaves
• Salt
• Gingelly oil                        -     1/4 cup
• Mustard seed                      -     to garnish

• Cut the fruits and sprinkle some salt and toss it.Keep this for half an hour.

• Heat a kadai.

• Grind the mustard seeds and cumin seeds together.

• Add 1/4 cup gingelly oil in a pan  and heat it.

• Chop the ginger.

• This is the powdered mustard and cummin.

• Chop the garlic and keep it aside.

• When the oil gets heated add mustard seeds to it.

• Add turmeric and fenugreek powder.

• Add crushed garlic and ginger.

• When the mustard pops up add the chopped garlic and ginger to it.

• Add curry leaves to it.

• When it gets fried add mustard and cumin powder to it.

• Then add turmeric and fenugreek also.

• Add red chilly powder to it.

• Add salt and vinegar to it and mix well.

• Add Chambakka also and mix well.

• Finally add asafoetida powder and mix well.

Our mouth watering White Rose Apple/Chambakka pickle is now ready.. Use it after 3 hrs.....

KING FISH PICKLE

Hi Foodies..Today am here with another pickle.This time it is a Non Veg Pickle..Pickle as we know is an important side dish for people who stay away from home especially people who are abroad..Since pickle has hot and sour taste it makes a good combination with rice,bread,puris..I always prefer to prepare pickles in my home instead of buying from shop..Today Im presenting this non veg pickle for you..I have used here King fish to prepare the pickle..Since this fish has a good flesh I believe everyone will like it..

                                                     INGREDIENTS

• King Fish                            - 2kg pieces
• Kashmiri Chilly powder   - 150 gm
• Turmeric powder               -  1 tsp
• Ginger chopped                 - 100 gms
• Fenugreek powder            - 1/2 Tsp
• Mustard seed                     - 1Tsp
• Salt                                      - to taste
• Curry leaves                      - 3 sprigs
• Vinegar                               1/2 cup
• Water                                 - 1.5 -2 cups
• Gingelly oil                       - 1 cup
• Coconut oil                         - 1/2 cup
• Mustard seed                     - 1 tsp
• Fenugreek seed                  - 1/2 Tsp

To marinate the fish:

• Marinate with little red chilly powder, turmeric powder,salt,vinegar and little mustard powder for 30 mins.

                                                         METHOD

• Heat 1/2 cup gingelly oil and 1/4 cup coconut oil and Fry the fish .Do not fry till it becomes crispy.Keep this aside.

• Heat 1 cup gingelly oil in a kadai and splutter fenugreek seed, mustard seed, curry leaves.

• Add finely chopped ginger to it and saute.

                       

• Add finely chopped garlic  to it and fry till crispy.
• 
  

                       

• Mix all the dry masalas with water and make a paste.

• Saute the masala and salt together well.

• Add vinegar and water solution to it and aloow it to boil.

• Add the fried fish to it and boil till oil appears on top.
• 
  

                           

• Our fish pickle is now ready with its delicious taste.Allow it to cool for one day ans serve it along with the food.
• The next day the gravy becomes thick and the masala flavours will be finely blended and coated in  fish.

GARLIC PICKLE

Hiii..Foodies....................

Today I  m presenting to you my own Garlic Pickle Recipe.....

Garlic is a herb.Its a species belonging to Onion family.China is the largest producer of garlics where as, United States call itself as the " Garlic Capital" Of The World.It is used for medicinal and culinary purposes.Our own country India is the second largest producer of Garlic.

It is a bulbous plant.Mostly it seen in bulbs and in single clove.Garlic are of two types Hard neck and Soft neck.Hard neck garlics are generally found in a cool climate.Soft neck garlics are found near to equator.Now a days. dry garlic,garlic paste and garlic essence are available in the market.Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.In most dishes, garlic is used.This flavour is applied to different kinds of food items like Bread, Butter,Veg and Non-Veg dishes.Garlic as we all know is a good Appetizer by soaking them in vinegar solution.

It is also used as a medicine to prevent a wide range of diseases like High Blood Pressure,Heart Diseases,High cholestrol etc.It is also used in the areas of Cancer diseases like Colon cancer,Breast cancer,Stomach cancer,Rectal cancer,Postrate cancer,Lung cancer.Garlic is also  accepted as a medicine in the field of Ayurveda.


Google defines Pickling as the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle.Pickling vegetables not only improves their flavor, it can also make them more nutritious and easier to digest. During fermentation, bacteria produce vitamins as they digest vegetable matter. Also, if the salting causes a vegetable to lose water, the fat-soluble vitamins will become more concentrated.

Since pickle makes a good combination with all food items, we can find atleast one type of pickle in all kitchen.

                                                       INGREDIENTS

Garlic                                                   - 500 gms, 

Green Chillies                                      - 10 nos cut into pieces
Ginger paste                                         - 1 Tb sp
Whole Red chilly                                 - 4 nos
Curry Leaves                                        - as required
Kashmiri red chilly powder                 - 3 Desert spoon
Turmeric powder                                  - 1 Tsp
Mustard powder                                   - 1 tsp
Cummin powder                                  - 1 tsp
fenugreek powder                                - 1 tsp
asofoetida powder                               - 2 tsp
Gingelly oil                                         - 1 cup
salt                                                      - to taste
water                                                  - 1 cup
vinegar                                               - 1/4 cup

                      
                                             
                                                  



                                                                       METHOD

• Peel garlic, slice lengthwise and keep aside.

                                                  

• Boil water and vinegar together and keep aside.

                                                  

• Heat 1 cup of gingelly oil in a pan, splutter fenugreekseeds, mustard seeds,dry red chillies and curry leaves.

                          

Add ginger paste, green chillies, sliced garlic and saute for 2-3 minutes.

                          

Add kashmiri red chilly powder,turmeric powder,mustard powder,fenugreek powder,jeera      powder,asofoetifa powder and salt.Saute this until the raw aroma disappears.

                         

Now add the boiled water and vinegar solution to this and allow it to boil till the oil appears on top.

                          

Add 1/2 tsp sugar to adjust the taste.

                                                     

Combine  well and switch off the flame . Now our Garlic Pickle is ready.

Allow it to cool and serve it after a day for a best taste.