Recipe – UP Style Crushed Garlic Pickle


Crushed garlic pickle with whole garlic cloves in a mélange of spices is a typical UP style pickle perfect for winter. The heat and piquancy from crushed green chilies,  lemon n mustard seeds makes it delightfully flavourful. The other spices add to the flavor.
Pickles are an essential part of Indian meals and every region has their own special way of pickling. In fact, each household has some secret ingredients that make a particular pickle unique in its own way. This particular pickle recipe is from my extended family in Allahabad. Pickles can spruce up the simplest of meals plus homemade seasonal pickles are probiotic and good aid for digestion and if you are a garlic lover like me this will be a game changer pickle for you. You all know about the health benefits of garlic but I love
the way it enlivens any savory dish with its bold flavor. The beauty of this traditional  pickle is the use of both whole and crushed garlic pods. It’s meaty and crunchy at the same time. So here is the heirloom recipe of desi lahsun ka achar from Uttar Pradesh. I learned it from my cousin’s wife who lives in Allahabad. It is a boon to have parents from two different states and communities. There is a wealth of heirloom recipes one can learn.
Read the entire recipe before beginning. 
Ingredients :
250 gm – Garlic pods ( pealed)
50 gm – Fresh Ginger root  (pealed)
8-10 – Fresh Green Chilies
2 pinches ( 1/4 tsp) – Asafoitida
1/2 tsp – Turmeric Powder
1 tsp – Kalaunji (nigella seeds)
1 tsp – Fenugreek seeds
1 tsp – Coriander seeds
1 tsp – Fennel seeds
1 tsp – Ajwain ( bishops seeds)
1 tsp – Cumin seeds
Juice of 2 Lemons ( keep the squeezed lemon aside)
Plain salt as required
Black Salt as required
200 gm -Mustard oil + 4 Tbsp
Method :
Collect all the ingredients at one place along with a dry clean glass jar to keep the pickle. Remember to keep your hands and all the utensils clean and dry. This will ensure the longevity of the pickle.
Select unblemished Garlic bulbs with pods of medium thickness. Peal them and keep aside.
Dry roast all the whole spices on low heat one by one till they become fragrant and remove in a plate. You can dry roast together too but I prefer to do separately. Slow roasted spices give the pickle its unique flavor which isn’t possible if you use them unroasted.
Once done let it cool completely and then grind 3/4 of the whole spices coarsely in a grinder. The remaining whole spices we will add as it is. Keep aside both the ground and whole spices.
Now, in the same jar coarsely grind 3/4 of the garlic pods along with the green chilies. use the chilies as per your heat thresh hold and make sure they don’t overpower the taste of garlic. We won’t use red chili powder in this pickle. Rest of the garlic pods will go whole in the pickle. This mixing of both the crushed and whole garlic enhances the taste.
Grate the fresh ginger root and keep aside. You can omit ginger if you wish. I know a few who do not prefer it in this pickle.
Once you juice the two lemons, cut the squeezed lemons in small pieces. throw away the seeds. Keep aside. Adding these small juicy lemon pieces will add the tangy flavor to the pickle. I make it without the pieces too but it brings a variety in taste with every bite if you add these.
Once everything is ready, keep a kadhai or wok on high flame and add the oil. Let it heat up nicely and smoke. This is important. Now, lower the flame to minimum. Take out 3-4 tbsp of oil and keep aside.
Add asafoetida and ground garlic, green chili mixture. Stir properly and then add the whole garlic pods too. Mix well and fry it properly on low heat. Keep stirring so that it
doesn’t stick to the wok or burns.
Add the grated ginger and stir properly.
Add turmeric powder, salt and stir. Salt will help it to soften and roast well. All these things like salt, oil, lemon help in preservation and this pickle can last minimum for an year but as it is considered heat generating so eat it in winter time only. 
The garlic soaks up the oil so don’t worry about the quantity. Mustard oil is good for health too especially in winters.
Once the mixture gets nicely roasted and gives out a sondha aroma it will begin to release the oil. At this point add the ground spices. Adjust the amount as per the garlic mixture. Don’t add too much. Add the whole spices too and mix well. 
Stir for a few minutes then add the lemon pieces and mix well. Add black salt at
this point. Be careful of adding both the salts. The plain salt should be less than black salt.
Now add the lemon juice and mix well. We don’t have to fry the mixture now. Just a few stirs and we are done.
Turn off the heat and remove the kadhai or wok on the counter to cool. It must cool completely before bottling.
Once the achaar is cooled spoon it in clean dry airtight glass jars. Add a little bit of the
reserved oil on top and close the lid tightly.
Keep it in sun for 4-5 days. Shake the bottle occasionally so that the ingredients mix well.
The pickle will be ready to eat after sunning. Enjoy it with bhakri or as an accompaniment to any main course.
Always use clean, dry spoon to take out the pickle for serving.
Let me know if you make this. Make your own pickles at home. They are much more healthy and nutritious than the market bought which are laden with too much oil, salt and preservatives.

Kali Gajar Ka Halwa |Black Carrot Halwa


 

It is an established fact that carrot halwa is the quintessential winter dessert in North India at least. Usually everyone makes the red carrot halwa, loaded with the goodness of juicy winter carrots, ghee (a good fat), and dry fruits but I absolutely love the black carrot halwa since my childhood. More than the red and the exotic white one which is sold only at Shirin Bhawan, Chandini Chawk, Old Delhi. In Allahabad, Lucknow and nearby areas it was made in many households on regular basis and was one of the top picks for the winter wedding season. It was also part of the Royal Awadhi cuisine.

In Delhi, the safed gajar ka halwa ruled until the red one came and dominated the market after the partition.

Even though it a specialty of Eastern UP, very few shops make and sell it. Kali gajar is not really black but of deep violet hue like the beetroot and is used in Punjab for the preparation of the delicious kanji, a mustard, ginger powder and rock salt-laced tingling appetizer. Interestingly this deep purple variety of carrot is the original carrot.

This traditional gajar halwa is one of the top ones in the lost recipes / delicacies of Indian cuisines. The richness of ghee helps in absorption of fat soluble vitamins in the pigments. Black carrot is rich in flavonoids and Antioxidant anthocyanins among other things. They are considered to be warming in nature and extremely healthy so the halwa was eaten as a tonic to boost the immunity. The halwa is less sweet than the red carrot and has a unique taste and flavor that you need to cultivate and once you do it will become one of your top choices.

For years I made this delicious exactly as I made the red carrot halwa and thought that the astringent taste was part of the package but then as few years back I came across Sangeeta Khanna’s recipe on her blog. I was surprised to know the reason for the strange taste and how the black carrots mask the sweetness of the milk unlike the sweet red ones when cooked in full fat milk. So I learned how to get rid of the problem. It was a game changer for the dish I so love. So, the recipe I am sharing is originally hers and you can find it HERE too.

The Kali Gajar Halwa is rich in ghee ( clarified butter) which is essential for the absorption of fat soluble nutrients of the pigment. So, do make this mouth watering dish before the season for black carrots is over.

Ingredients:

1 kg cleaned peeled and grated black carrots
1 Liter full fat milk reduced to make about 200 gm rabdi like thick consistency)
200 gm sugar
60 gm (2-3 tbsp) ghee or a little more
chopped nuts, raisins for garnish (I usually prefer it without any add-ons)

Method:

Wash, wipe, peel and grate the carrots and keep aside. I usually use a plastic bag over my hands while grating as the pigment is hard to wash off. Be careful of it staining your clothes etc.

( Side note -My aunt used to say one should always use straight carrots and not the deformed twisted ones. I asked her the reason and she gave some popular story about the root resembling the phallic shape and considered aphrodisiac.)  😀 

Take the full fat whole milk in a thick bottom pan and bring it to boil. Now, reduce heat and let it evaporate and thicken while you prepare the carrots. Keep stirring now and then. I absolutely detest khoya or mawa so never use it. It also changes the original subtle taste which is a complete no no. No shortcuts to good food.

Heat a broad thick bottom pan or wok  on medium flame and generously smear it with ghee. The wok must be large enough to comfortably contain all the grated carrot.

Slid in the grated carrots and stir vigorously for five minutes or till the carrots wilt and reduce. Now, tun the flame to medium and keep stirring. The beautiful flavors will get locked in as the carrots get a little seared. They will get a glorious sheen when this happens.

Once the grated carrot reduces in volume and becomes shiny soft you can mash it a little to get a smooth texture or leave it as it is for that authentic granular texture. I don’t mash the carrots as it is the shredded texture that gives the dish its character.

Add the sugar and mix well. Keep stirring and cooking till all the water released from adding the sugar evaporates. The mixture will become glazed and shine.

By now the milk would have reduced to the required consistency. Stir and scrape all the thick malai from the sides of the pan. Turn off the heat and remove it from stove. Add the thick evaporated milk to the carrot mixture and mix well. The milk will take on the gorgeous purple hue of the carrots and the kitchen will become fragrant with the aroma and the halwa won’t get the .astringent taste either.

Cook till all the ingredients come together in a mass. The mixture will usually leave the sides. Roast it a little more and remove from heat. 

Garnish with chopped blanched almonds, raisins etc if you desire. The halwa is best served hot.

I can assure you that you will definitely go for another helping.  Do let me know if you prepare this.