Amla Ka Achar ( Gooseberry Pickle )

Hello friends,

Namaskar...

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Amla is one of the richest source of vitamin c.  It promotes liver health, reduces cholesterol levels and keeps hair and skin healthy.
Due to its amazing health benefits...it is called " Nectar Fruit".
The most important thing about Amla is that you can use it in any way as you like..
Its nutritious value remains the same.

# Today I am sharing the recipe of Amla Pickle...that is Delicious and Healthy with its spices.

# The speciality of this Pickle is that it is without any preservative or vinegar..and very easy to prepare.

You can store it till several months with a nice texture.

# The Ingredients For Amla Pickle..

1. Amla.....500 gram ( gooseberry )
2. Mustard oil....125 gram
3. Sendha salt...50 gram
4. Turmeric powder...25 gram
5. Red chili powder...25 gram
6. Fennel powder...50 gram ( saunf )
7. Asafoetida...1/2 Tea spoon
8. Fenugreek seeds...25 gram ( coarsely grinded )

#  Method of Making..

1. Firstly wash well Amla and wipe out with a clean cloth.

2. Now cut the Amla in equal even pieces.

3. After that spread out the pieces in the sun light for an hour only.
Or if you don't have the sun light then spread them under the fan for 2 or 3 hours only.

4. Now keep ready all the measured spices...like asafoetida, turmeric powder, red chili powder, salt, saunf powder.
Then grind the raw methi seeds coarsely in the mixer jar and keep aside.

5. Now take a steel vessel ( bhagona ).
Add Mustard oil in it.
Remember.. don't put the oil after heating the vessel....
This simple tip brings a nice texture in the Pickle.

6. On the flame and place the vessel on the medium flame.

7. As the oil heats up...off the flame.
Just check the oil by dropping a cumin seed...if it comes above..the oil for the Pickle is perfect.
( Don't heat the oil at the smoking point..this is again a simple tip....
It brings a nice and fresh texture to the Pickle )

8. Now firstly add asafoetida ( heeng ) as it sizzles then add raw grinded methi seeds....as they crackles or sizzles...
Then add all the spices along with salt.

9. Mix all the spices well in the oil and now add Amla pieces.

10. After adding Amla ...now stir it well for at least 3 minutes so that Amla could absorb all the spices and oil well.

11. Now place the vessel on a wire stand and cover it with a net cover so that any moisture could not come.

12. As it cools down completely then cover it with a steel plate.

13. Stir it daily with a clean and dry spoon for 4 or 5 times....it will help in making the Pickle fluffy and soft.

14. Keep the Pickle in the vessel for 6 or 7 days...stirring daily.

15. After that you will see that Amla with its spices have become a little fluffy.

Now Amla Pickle is ready.

16. Heat up some mustard oil in a pan on the medium flame and off the flame.

Let it cool down completely.

17. Now transfer the Amla pickle in the jar or martwan upto more than half only...and pour the oil which I have heated first...In such a way that all the pieces of Amla could be dipped in the oil.

This is an ancient method of making pickle without any preservative.

You can store it till long time.

In this way....your Pickle is ready without any preservative or vinegar.

You can store it for a long time.

#  Note...

1. The first thing to remember is that... while making any type of Pickle...there should be no moisture in the pieces..

2. Use the raw methi... in place of roasted methi for a nice texture.

3. First pour the oil in the vessel then place it on the flame.
By doing so..the colour of the Mustard oil would not change and will give a nice texture and flavour.

4. Keep on stirring the Pickle with few intervals.
It will help in preparing the Pickle.

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Mooli Ka Achar ( Radish Pickle )

Hello friends,
Namaskar..

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# During the winter season we enjoy radish in various ways.We eat it raw as well as cooked in the form of Curry and bhujiya.

Because radish ( Mooli  ) is high on nutrients, vitamins and Anti - oxidants.
It is full of fiber and helps to clean our liver and stomach and improves the digestion system.

# Due to its many benefits...we make the radish Pickle in the winter.
This Pickle not only enhances the taste but also improves the digestion with its simple spices.

# Ingredients For The Radish Pickle..( Mooli Ka Achar )

1. Radish....750 gram, 3 big size Mooli
2. Mustard seeds....3 Table spoon full
3. Turmeric powder...1 Table spoon
4.Red chili powder....1 /2 Tea spoon
5. Salt to taste ....1 Table spoon
6. Pure Mustard oil....4 Table spoon

#  Method Of Making...

1. First wash and peel the radish well.
If you are finding the radish is hard then peel it again slightly.

2. Now wipe the water of Mooli with a clean cloth.
And cut the thin slices of Radish with the help of a knife...oval or round as choice.

3. Then spread out the slices of Mooli on a big plate or on the cotton cloth to dry out completely in the sun light till 8 hours.
If you don't have the sun light ( Dhoop ) in your home.....Then spread the slices under the fan....and flip them in some
intervals.

4. Now the Mooli is ready for the Pickle.
Grind the Mustard seeds in the mixer jar just before making the Pickle.
This fresh Mustard powder will enhance the taste, flavour and self life of Mooli achar.

5. Now take a big bowl and put the dried ( means without any moisture ) slices of Radish in it.
Add all the spices like turmeric powder, red chili powder, salt and fresh Mustard powder and mix well.
Just toss the slices well with the spices.

6. Then pour the raw Mustard oil over them and toss again so that the oil could cover all the slices of Radish well.

7. Cover the bowl with a plate and let it remain on the kitchen counter.

8. Next day you will find some moisture water in the Pickle due to the salt and other spices.
Just mix it well with the help of a clean and dry spoon and cover it again.

9. In this way you have to stir the Pickle two times in a day and cover it.

10. After two days you will find much moisture in this Pickle....
At this time transfer it in a clean glass jar or cheeni mitti martvan and place it in the sun light till evening for 5 days and toss it well.
After 6 days the sour and tangy Pickle is ready.

( If you don't have sun light at your home...Then let it remain on the kitchen counter but stir it daily 2 or3 times with a clean spoon.
It will take more time to get ready...but taste is the same and self life is also the same. )

You can enjoy this pickle till 1 month without any preservative.

#  Note...

1. Raw Mustard oil and Mustard seeds itself works as preservative.
Do no need of any preservative or vinegar.

2. This radish Pickle is Healthy and improves the digestion.

3. You can use cooked Mustard oil for the Pickle but it does not give a nice colour and aroma in this radish Pickle.

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Royal Carrot And Peas Gravy Curry Without Cream ( Gajar Aur Mater Ki Raseli Sabji Bina Cream ke )

Hello friends,
Namaskar...

I am Sangeeta Agrawal And heartily welcome you at my food blog.

# Winter season is going on and we are Seeing a lots of Green, healthy and different vegetables in the market and in our kitchen garden.
Specialy fresh carrot and peas are found in the Winter and we enjoy them in various curries and pulao.

# We always prepare carrot and peas with potato and enjoy it.
But if we make this carrot and peas gravy curry without potato...you will feel its natural sweet taste and will be more healthy.

# If you are get bored with your daily routine potato curry....you can try this healthy and delicious curry.
I have used some raisins and cashews in this Curry...that makes it royal and Super delicious.

# Prep Time...15 minutes

# Cook Time....8 minutes

# Serving...4

# Ingredients For Royal Carrot And Peas Gravy Curry...

1. Carrot.....300 gram
2. Peas.....100 gram ( peeled and boiled )
3. Tomatoes...3 or 4
4. Ginger piece...2 inch
5. Green Chili...2
6. Raisins.....30
7. Cashews...20
8. Deshi ghee or oil...4 Table spoon
9. Cumin seeds...1|2 Tea spoon
10.  Asafoetida...1 pinch
11.  Coriander powder...1 Tea spoon
12. Red Chili powder...1|2 Tea spoon
13.  Turmeric powder...1|2 Tea spoon
14. Salt to taste
15.  Lemon juice...1 Tea spoon
16.  Garam masala...1|2 Tea spoon
17. Ginger zulians..1 Tea spoon ( Thinly chopped ginger )
18.Water...250 ml.

#  Procedure Of Making..

1. Wash carrot and peas well.

2. Separate the peas and keep aside.

3. Peel the carrot and again wash it as whole.
Now chop the carrot in very fine even pieces.
Don't wash the carrot after cutting in pieces because it lessens the natural sweetness and nutritions of some vegetables.

4. Then make the puree of tomatoes, ginger and Green chilies in the mixer jar and keep aside.

5. Boil the peeled peas in the pressure cooker till 1 whistle on the high flame with a  pinch of salt and sugar.
Just drain out the water and keep aside the boiled peas.

6. Heat a small frying pan...and roast the cashews and raisins with a few drops of  ghee or oil and keep aside.

7. Then heat a pressure cooker in the medium flame and add ghee or oil in it.

8.  As the oil heats up...just add cumin seeds and asafoetida to crackle and to sizzle.

9. Then add Turmeric powder, coriander powder and red Chili powder and saute it.

10. Just add tomatoes puree with salt and mix well.

11. Cook it for 5 minutes till the oil separates from the gravy.

12. Then add chopped carrot, raisins and cashews and boiled peas and mix well.
Add 2 cups of water and mix well.

13. Cook it till 2 whistles on high flame and 2 minutes more on the slow flame.

15. Then add garam masala, lemon juice and few ginger zulians and chopped coriander and mix well.

In this way...Royal carrot and peas curry is ready to serve.

Garnish it with some raisins and cashews before Serving.

Enjoy it hot with chapati, poori, parantha and pulao.

#  Note...

1. If you like onions...then add 1  fine chopped onion....after sauting the cumin seeds.
Just fry it till light golden brown and then add other spices and tomatoes puree.

2. You can add 2 spoon fresh cream of home... after cooking the tomatoes puree.
Mix the cream till it separates....
Then add carrot and peas.

3. You can also add a Tadka of a pinch of red Chili and asafoetida in the Curry with 1 spoon ghee or oil.

Thanku Friends,

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Ripe Banana Curry ( Pake Hue Kele Ki Swadist Sabji ) Marwadi Curry

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Banana is full Of fiber, iron and vitamins and removes the stomach disorders.
It is a very easy and delicious fruit.. Everyone like to have it.

#  Raw Banana and ripe Banana both have a lot of benefits for our body.
We make many dishes from raw banana like...dry Curry, cofta Curry and cutlets etc.
But we rarely make this ripe banana Curry that is very simple,instant but very delicious in taste.

#  You can call this Curry as an optional Curry..
when ever you have no vegetables and even no time...then you can make it within no time.
But it so delicious and juicy that you will like to make it inspite of having many vegetables.

# Prep Time...5 minutes
# Cook Time...5 minutes
# Serving....2

# Ingredients For The Ripe Banana Curry

1. Ripe Banana....2
2. Raisins....1 Table spoon ( Kishmish )
3. Ghee or oil..1|2 Tea spoon
4. Cumin seeds...1|4 Tea spoon
5. Pinch of asafoetida
6. Turmeric powder...1|2 Tea spoon
7. Red Chili powder...1 pinch
8. Coriander powder..2 pinch
9. Fennel powder....2 pinch ( saunf )
10. Salt to taste or 1|2 Tea spoon
11. Sugar....2 Table spoon
12. Lemon juice...1 Tea spoon
13.  Chopped coriander..1 spoon
14. Water.... 350 ml.

# Ingredients For Tadka..

1. Ghee or oil...1|2 Tea spoon
2. Red chili powder....1 pinch

#  Method Of Making...

1. Wash and peel the ripe banana.

2. Cut it into semi thin slices and keep aside.

3. Then clean and wash the raisins ( Kishmish ) and keep aside.

4. Now heat a Pan or a  small kadhai on the medium flame and add half tea spoon deshi ghee or oil.

5. As the ghee heats up...add cumin seeds and asafoetida to crackle and to sizzle.

6. Add Turmeric, coriander, fennel and 1 pinch red chili powder and saute it.

7. Just add water, salt and sugar and take a boil.

8. After that add the slices of ripe banana and raisins and cook it for 2 minutes only.
Just add the lemon juice and mix well and off the flame.

9. Now heat a Tadka Pan and add half tea spoon oil or ghee...as the ghee heats up....just off the flame and then add a pinch of red Chili.

10. Transfer this Tadka in the Curry and mix well.

11. Lastly add chopped coriander and serve hot with roti, poori or parantha.

# Note...

1. Use the fresh banana for the Curry.

2. Don't over cook the Curry otherwise it will be soggy.

Thanku Friends,

If you like my recipe then share it.

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Oil free Stuffed Green Chili Pickle ( Bina tel ka bharva Hari Mirch Ka Achar )

Hello friends, Namaskar......

I am Sangeeta Agrawal and heartily welcome you at my blog..

# In the Winter season...Stuffed Green Chili Pickle is prepared and enjoyed at  home. The whole family likes to have it in the lunch and dinner both because these Green chilies are not spicy but tastes yummy with simple ingredients.

# This is my second recipe of 'Stuffed Green Chilies '.
The speciality of this Pickle is that it is a very easy, oil free, instant and non sticky...and you need very few Ingredients but tastes yummy.

This pickle takes 3 days to get ready well.
The rai with salt and tatri brings the moisture in the pickle even without oil.
It is useful for those one who avoid to eat 'Green Chili Pickle' due to its oil.

# Ingredients For 'Stuffed Green Chili Pickle'....

1. Green chilies....150 gram
2. Mustard seeds....3 Table spoon ( Rai )
3. Fennel powder....2 Table spoon full ( saunf )
4. Turmeric powder....3|4 Table spoon
5. Salt to taste or 1 Table spoon
6. Tatri...1|4 Tea spoon or 2 pinch

#  Method Of Making...

1. Wash the Green chilies well and place it in a strainer.

2. Then cut the ends of Green chilli and wipe them with a clean cloth and spread out them in a plate or on a cotton cloth...and place it in the sun light to dry out completely till 6 hours at least.

3. After that make the coarse powder of mustard seeds in the mixer jar and keep ready.
Don't use the stored mustard powder in the pickle.
Just grind the mustard seeds before Making the pickle.
This fresh powder brings a nice taste, flavour and enhances the self life of 'Green Chili Pickle'.

4. Make the cut marks in the chilies in such a way that they should be joined to the both ends.

5. Now take a plate and mix all the spices as... mustard powder, turmeric powder, saunf powder,salt and tatri well.

6. Stuff the Green chilies with this mixture of dry spices well and place them in an open glass container.
If some mixture is left to Stuff in chilies...then just spread it over the stuffed Green chilies.
Cover it and let it remain on the kitchen counter.

7. Next day toss them or stir it with the help of a clean and dry spoon and cover it again.
Now you will find a little moisture in the pickle due to salt.
Stir it 2 times in a day till 2 or 3 days.

8. On the 3rd or 4th day....pickle is ready to serve.
Just stir it well and you can add few drops of lemon and mustard oil in this pickle to make it shiny.

#  Note..

1. If you Don't have the sun light at your home....then after washing and wiping the Green chilies... spread out them on a plate  and make the pickle on the next day.

2. Always use the fresh grinded rai for the pickle...it will make the pickle more tasty and durable.

3. After 3 days...if you find it very dry and some mixture is left...then add few drops of lemon and mustard oil....it will make it shiny and yummy.

Thanku Friends,

If you like my recipe then share your experience with me.

Thanku again.

Amla jam ( Gooseberry jam or sweet chutney )

Hello friends,
Namaskar......

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  Winter has started and this season brings a lot of healthy vegetables and fruits.
One of them is Amla or Indian Gooseberry.
It has amazing health benefits and is one of the richest source of vitamin C.

#  Amla promotes liver health, reduces cholesterol levels, controls blood sugar and prevents constipation.
It keeps hair and skin very healthy.
Therefore in 'The Ayurveda'...it is called a 'Nectar Fruit' or 'Amrit Phal'.

Now let us see the very simple recipe of 'Amla Jam'

#  Ingredients For Gooseberry Jam..

1. Fresh Amla.....250 gram
2. Sugar....200 gram
3. Black salt...2 pinch
4. Sendha salt...2 pinch
5. Garam masala...1|4 Tea spoon
6. Lemon juice...1 Tea spoon

# Method of Making...

1. Wash the Amla well.

2. Then cook the Amla in the pressure cooker till 4 whistles on the high flame and 1 whistles on the slow flame with 200 ml.water.

3. Then drain the boiled Amla in a strainer so that extra water could come out.

4. Now remove the seed of Amla and separate the Amla pieces.
Remove the upper skin of Amla too...if you see it is stained and separated.

5. Then mash the Amla well with the help of a potato masher.

6. Place a kadhai on the high flame and add mashed Amla and sugar altogether...
Mix them well.

7. Let it boil and mix and mash it with a ladel or big spoon.

8. Keep on stirring...as it splatters then cover it half with a plate and stir it.

9. Just check the mixture...if there are some lumps or pieces...then again mash it well.

10.Cook it well upto 15 or  20 minutes till a nice thick mixture.
It maintains the self life of jam or sweet chutney.

11. Lastly add salt and lemon juice and cook 2 minutes more.

Very healthy and delicious 'Amla Jam" is ready to enjoy.

As it is  cooled down completely....then store it in a clean jar.

Without any preservative you can store it till 1 year on the room temperature.

# Things To Consider..

1. Take fresh and good quality of Gooseberry for the jam.

2. Cook it well. Proper cooking enhances the self life of any type of jam and chutney.

3. No need of any colour and preservative.

4. You can adjust the sugar as your taste.

5. You can add some raisins ( Kishmish ) in it at the boiling point.

6. It will be more delightful and healthy.. if you add some chopped almonds and raisins at the time of serving or consuming it.

Thanku Friends,

If you like my recipe then share and comment it.

Thanku again.

Stuffed Green Chilli Pickle ( Bharva Hari Mirch Ka Achar )

Hello friends,

Namaskar.......

I am Sangeeta Agarwal and heartily welcome you at my blog.

# "Mustard green chili pickle" or Moti Hari mirch ka achar is a very easy and tasty pickle.
As soon as the winter starts....it is prepared at home. It not only enhances the taste of our food but also makes the food digestive too..because the main ingredients of this pickle are....Mustard, turmeric, fennel seeds, asafoetida, fenugreek and salt....
And all these spices have amazing benefits for our health.

#  Ingredients For Stuffed Green Chili Pickle....

1. Green Chili.....250 gram
2. Mustard seeds powder...4 table spoon
3. Fennel seeds powder....3 table spoon
4. Turmeric powder....1 1/2 table spoon
5. Roasted methi powder....1 tea spoon
6. Asafoetida.....1/4 tea spoon
7. Tatri powder....1/4 tea spoon ( optional )
8. Sendha salt....3 tea spoon
9. Mustard oil....4 table spoon

#  Method Of Making...

1. Wash the green Chili well in an open water.

2. Pluck or cut the ends of green chili.

3. Wipe out them with a clean cloth.

4. Now spread them in a plate or a clean cotton cloth and place them in the sun light at least for 4 hours....so that all the moisture of green chili could evaporate.
It will maintain the self life of pickle.

5. Then make the cut marks in the green Chili from one end to another for stuffing the spices...
While making cut marks...the green chili should be joined not separated.

6. Now heat the Mustard oil in a pan and let it cool completely.

7. Meanwhile roast the fenugreek seeds in any pan or tava and grind it coarsely and take out in a plate.

8. Then take out the oil in a mixing  bowl and add all the spices of pickle.....as asafoetida, tumeric, Mustard powder, salt, fennel seeds powder ( saunf powder ), roasted fenugreek powder and tatri powder and mix well.

9. Now stuff all the green chili with this mixture and place them in an open glass bowl.

10. Toss them well after few hours or flip them with a clean and dry spoon.

11.  If possible...Place these Stuffed Green Chili Pickle bowl in the sun light for 3 days..covering it with a clean thin cloth and stir these green chilies two times in a day.

12. Now the tasty green Chili Pickle is ready to enjoy...just transfer it in a glass jar or cheeni mitti martvan.

# Things To Consider...

1. Avoid the tatri or lemon juice in the Pickle if you want the tight pieces of green chillies.

Because citric acid makes the Pickle soft but instant.

2. Use the pure Mustard oil in making pickles...it brings a nice taste and flavour.

3. Don't heat the oil to a smoking point... for a very nice fresh colour of green chili...
Just warm the oil and off the flame.

4. If you don't have sun light at your home..
Then after washing the green chilies.. either dry out the green chili under the fan or microwave it for 1 minute only.

The other Method is that...on the previous day after washing and drying out the green chillies with a clean cloth,  place them in a strainer.

And on the next day...make the pickle.

You will find the green chillies moisture less for the Pickle. 

5. You can enjoy this pickle for 10 days on the room temperature very easily...
because Mustard and tatri...both are natural preservative.

6.  Avoid the methi dana ( fenugreek ) powder if you want to use it from the first day....
It tastes very nice with a tangy flavour.

7. Take the ripe green chilies...if you want to store it for a long time....
Just heat 200 gram oil well and let it cool completely...
Then pour this oil in the Pickle and let the all green or red chilies dip in the oil.

8. Always use a clean glass jar or cheeni mitti jar for the all pickles.

Thanku Friends,
If you like my recipe.... please share your experience...

Thanks again.