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.

Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish


 

Each Maharashriyan family has their version of takku.Sweet and sour, this relish is not cooked like South Indian thakkus / thokkus and the use of finely chopped onions gives it a unique sweetness which is different from the sweetness that jaggery gives to the dish.

Summer is the best time to make pickles, chunda, launji etc apart from fresh chutneys. One can see carts full of raw and ripe mangoes all over the city and this year has brought in a very good crop of mangoes of all kinds.

We don’t use the ramkela variety of achar ka aam for these chutneys and relishes but the smaller variety whose skin is softer then the pickling mango of north.

You can eat this relish with almost anything from rotis to curd rice or even mathari etc. I sometimes spread it inside wraps to give them a tangy flavor.

I make it fresh in small quantities because that’s how it tastes best.

To make this lip smacking takku you will need very few simple ingredients.

Ingredients:

Medium Size Raw mango – 2 grated

Onion – 2 medium size

Salt- to taste

Red chili powder – 1 teaspoon

Mustard seeds brown (rai) – 1 teaspoon

Mustard seeds black (sarso) – 1 teaspoon

Fenugreek Seeds – 2 teaspoon

Oil – 2 tablespoon

Asafoetida – 1/4 teaspoon

Jaggery – as per taste and sourness of mangoes.

Steps –

Wash, peel and grate raw mangoes. Keep aside.

I like those which are beginning to ripe a little from inside along with completely raw ones. Gives takku a lovely flavor.

Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.

Warm a seasoning pan and dry roast the brown mustard seeds and one teaspoon of fenugreek seeds separately till fragrant. Don’t let them burn.

Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).

Now add this powder mix along with  red chili powder, salt, onion and jaggery in grated raw mangoes and gently mix well with your fingers by tossing the mixture slowly. .

Let it sit for half and hour then taste and adjust sweetness, salt and spices. By now jaggery will melt and get well incorporated with the juices released from mango and onions.

Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it. When they crackle, add the remaining fenugreek seeds and let them brown a little.

When the oil cools down, pour it over the takku and mix.

Your delicious takku is ready to eat.

This keeps good for a week to ten days in the fridge.

There isn’t much oil in this recipe and  unlike other thokku it is not cooked. You will relish the raw flavors of mango and onion in this relish.

Serve with chapati, curd rice, mathari or chapati nachos or use it for layering rolls etc. The tangy sweet taste will always tickle your taste buds.

 

 

 

Instant Carrot Pickle – Recipe


Winters are here and the market is flooded with red sweet carrots. One can do so much with them- toss in salads, pickle them, make kanji, carrot preserve or mouth watering gajar halwa, mix with potato, fresh green peas or any seasonal vegetable to make a healthy veggie, blend in soups or just wash, peel and munch on them. Full of healthy nutrients carrots are everyone’s favorites. They are packed with Vitamin A,  Vitamins C & B6, copper, folic acid, thiamine and magnesium.

This instant pickle can be had within a day of making it. One can add a few slit fresh green chilies to it if desired. It would give the pickle a beautiful red and green texture.

Usually this pickle can stay up to a week in the fridge. I make small quantity of fresh pickle as the carrots are cheap and easily available all through winter months.

So, let us embark on this tangy spicy carroty journey 😀

Ingredients :

1/2 kg Medium Size Carrots

1 1/2 teaspoon salt ( to taste)

2 teaspoon full coarsely ground mustard seeds

1 teaspoon Red Chili Powder

1/2 teaspoon turmeric powder

1/8 teaspoon asafitida

2 table-spoon lemon juice

2 table-spoon Mustard

Method:

Wash and peel the carrots under fresh running water. Pat dry them and cut into 2 inch long thin julienne.  Place a kitchen napkin or kitchen towel on a tray and arrange the carrot julienne on it to dry. Make sure that not a single drop of water remains or the pickle will go bad. I sometimes pat them with damp cloth to clean instead of washing.

You can leave it over night or for instant pickle just keep in sun for two hours or so. Cover it with thin muslin cloth to prevent any dust particles settling on the carrots.

 

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Once the carrots are absolutely dry put them in a glass bowl. Add all the ingredients one by one except the oil. Squeeze the juice of half a lemon and mix well.

Mix properly. (At each stage make sure your hands and the utensils you use are clean and dry.)

Heat mustard oil in a heavy bottom pan till it begins to smoke. Turn off the flame and let it come to a warm temperature.

(if you are using Olive Oil then there is no need to heat it. Just add it along with other ingredients in the bowl and mix well).

Add all the ingredients to it and stir well.

 

Let the pickle cool properly.

Take a glass or stone jar. Wipe it clean and spoon the pickle in it.

 

Keep the pickle in the sun for a day and it is ready to eat.

This mustard spiked carrot pickle goes well with anything from curd rice to parathas and even sandwiches or almost anything. You can make it fresh and toss it in the salad too but use only olive oil dressing for it then.

Preserve the colors of winter in the jar and open the lid to brighten any dull morning.