~Achaar/Pickle Recipes Competition~Jan 09

[Mrs.Khan]

kesi hain sab sehliyaan :five

January k Month me hum app k liye leker aye hain

~Achaar/Pickle Recipes Competition~

Jis me app ko chatkhaare daar Achaar ki different recipes hamare sath share karni hai

ap ki sharing ka intezar rahega :ff:

Competition me participate karne ki Last date hai
25th January, 2009

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

waalikum Asslam

Here Is Mine.....1

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

2

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

3

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

4

5

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

6

7

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

8

[saraah]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

9

10

[Mrs.Khan]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

Yummy chatpate achaar

[*Hala*]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

wow!! Saraah jani... :clap:

[lllife]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

very good saraah :khi:

[.]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

[bheegy naina]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

Asparagus Sweet Pickles -------------------------
INGREDIENTS
-------------------------

Canning jars ...... 3 nos
(one-pint wide-mouth)
Cinegar ............. 4 cups
Sugar ................ 1 cup
Whole allspice ..... 2 tsp
Whole cloves ...... 12 nos
Cinnamon stick .... 1 no
Asparagus .......... 4 lb
(Washed, and trimmed
to fit jars)

-------------------------
PREPARATION
-------------------------

Heat jars in a 250 degree oven to sterilize. Place vinegar, 2 cups of water and sugar in a medium pot. Tie allspice, cloves and cinnamon in a cheesecloth bag and add to picking liquid; simmer 15 minutes. Meanwhile, boil 4 cups of water in a medium pot. Add asparagus, cook 3 minutes and drain, reserving boiling water. Return water to the pot and return to a boil. When cooled enough to handle, pack asparagus in hot jars and cover with hot pickling liquid, leaving 1/2-inch headspace; seal. Place jars in boiling water for 10 minutes.

[bheegy naina]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

Bitter Gourd Pickle -------------------------
INGREDIENTS
-------------------------

Bitter gourd ......... 1/4 kg
(small variety)
Sauf, (aniseed) ..... 2 tbsp
Red chilli powder ... 2 tbsp
Asafoetida ........... 1 tsp
Turmeric powder ... 1 tbsp
Mango powder ...... 2 tbsp
(amchoor)
Citric acid ............ 1/4 tsp
Garam masala ....... 1/4 tsp
coriander seeds .... 1 tbsp
(Coarsely crushed)
mustard seeds ...... 2 tbsp
(Coarsely crushed)
Oil ...................... 250 gm
Salt to taste

-------------------------
PREPARATION
-------------------------

Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2 hour. Put them in boiling water with the citric acid. Boil for 5-7 minutes. Remove from water and wipe dry. Heat half the oil, add asafoetida, sauf, coriander seeds. Remove from fire. Add all the masalas and mix well. Cool and fill in the gourds. Tie them up securely with string. Arrange them in a glass or pickle jar. Heat remaining oil a little. Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds. Allow to tenderise for 3-4 days more. Remove string before serving.

[bheegy naina]

Re: ~Achaar/Pickle Recipes Competition~Jan 09

Bread and Butter Pickle -------------------------
INGREDIENTS
-------------------------

Pickling cucumbers ... 750 gm
Onions ................... 25 gm
(Sliced 5mm thick)
Red/yellow peppers .. 375 gm
(Sliced 5mm thick)
Salt ...................... 3 tbsp
Malt vinegar ........... 1 ltr
Brown sugar ........... 500 gm
Ground turmeric ....... 2 tsp
Mustard seeds ........ 1 tbsp
Dill seeds ............... 2 tsp

-------------------------
PREPARATION
-------------------------

Put the cucumbers in a bowl and pour boiling water over them. Drain refresh under cold water and drain again. Slice into 1cm thick pieces. Put the cucumbers sliced onions and peppers in a large glass bowl and sprinkle with the salt. Mix well then cover the bowl with a clean cloth and leave to stand overnight. The next day drain offthe liquid rinse the vegetables under cold running water and drain thoroughly. Taste a slice of cucumber; if it is too salty cover the vegetables with more cold water and leave to stand for 10 minutes. Drain rinse and drain again. Put the vinegar sugar ground turmeric mustard and dill seeds in a preserving pan. Bring to the boil and boil rapidly for 10 minutes. Add the drained vegetables return to the boil then remove from the heat. Pack the pickle into hot sterilised jars then seal. The pickle is ready to eat immediately. Makes 2kg.