Others - Contest For November 2007

**»PДŧĥâη ĻДяKĩ«** · #1 10-31-2007, 10:16 AM

Assalam o alaikum

Is bar tamam members ne Aachar/pickle Recipies share kerni hen.

Rulex of Participation

01.Aik members Sirf aik recipie share ker sakte hen.

02.Duplicate sharing ki sorat mai pehli wali sharing
Count ki jaye gi

03.Thread 21st November ko close hogi.

Regard
HG administration

**Pehli``Barish** · #2 10-31-2007, 10:27 AM

thanks hunny
lub u

**»PДŧĥâη ĻДяKĩ«** · #3 10-31-2007, 10:41 AM

Mixed Vegetable Pickle(acHaar)

**Men Hon Na** · #4 10-31-2007, 10:30 PM

**Cute_Smile** · #5 11-01-2007, 03:34 PM

Ingredients:3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
1/4 Red Chilli Powder
1 cup Gur (jaggery) grated
1 tbsp. turmeric
1 cup white vinegar ( [Only registered and activated users can see links. ])

Instructions:1.Wash the Carrots and cut them in 1 inche long sticks ( Similar to french fries)
2. Spread them on a kitchen towel to dry.
3. Once they are absolutely dry , put them in a big mixing bowl.
4. Add chilli, salt, turmeric . Toss well. ( keep some chilli powder for later use)
5.Transfer to a clean dry bowl,
6 .Keep in sun for 4 days.
7. Warm up the vinegar in a pan.
8.Add jaggery, stir.
9 .Heat further till vinegar is very hot and the Gur melts and dissolves in the vinegar.
10 .Let this vinegar solution cool down to room temperature.
11. Add this to the carrots which you have been putting in the sun for 4 days.
12. Transfer this mixture to a clean airthight glass jar.
13. close lid tightly.
14. Now put this jar in a warm but dark place for 5-6 days.
15.Turn well with a spoon.

16.Serve with rice and curry , or roti with curry.

This can last a month or so, do not use a wet spoon while serving otherwise it may get fungus.

Note: This variety does not use any oil at all.

**aliwajdan** · #6 11-01-2007, 04:07 PM

Lemon Adrak Hari Mirch ka achar

This quick recipe of one of the easiest and most economical pickles to make and is used by most Punjabi households.
Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle.
Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them.
The pickle is ready to eat after 10 days. This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with stuffed green pea parathas.
Cooking Time : Nil.
Maturing Time : 8 to 10 days.
Preparation Time : 15 mins.
Storage upto 1 year : In a cool dry place.

Makes 2 cups.

Ingredients
8 . (360 grams) lemons
1/4 cup (40 grams) salt
1/2 teaspoon turmeric (haldi) powder
1/2 teaspoon ajwain (carom seeds)
4 green chillies
50 mm. (2") piece ginger, peeled and cut into thick strips
6 whole red chillies, coarsely ground
How To Proceed

1.Wash the lemons thoroughly. Wipe them dry using a dry kitchen towel.
2.Cut 4 lemons into 2 halves each. Squeeze out the juice of the lemons. Separately keep aside the lemon juice and lemon skins. 3.Cut 4 slits on each of the remaining lemons. Place all the lemons and lemon skins in a sterilised glass jar.
4.Combine the lemon juice, salt, turmeric powder, green chillies, ginger and ground red chillies and mix well.
5.Pour this mixture over the lemons. Press down the lemons in the jar with a spoon so that the lemon juice covers the lemons. 6.Cover with a lid and keep in the sun for 8 to 10 days or until the lemons are soft and their skins give way under the pressure of your thumb. Toss the ingredients in the jar occasionally.

**Zakia** · #7 11-01-2007, 05:33 PM

DSCN5587.jpg

AAM KA MITHA ACHAR

675gms / 1 1/2 lb. Green Aam (Mangoes)
575gms/1 1/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp [or more] fresh ground chili powder

How to make mango pickle (aam ka mitha achar):

Wash, peel and cut slice the aam (mangoes).
There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.

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