Traditional Gunda ( Lasode ) Pickle Recipe

Hello friends,
Namaskar....

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

# "Lisode ka Achar" or "Gunda Pickle" is a very delicious and healthy recipe.
It is very beneficial for us. It is found in the Summer only...so you can store it in the form of pickle till a year.

# It is used in Ayurveda and Unani system of medicine for treating cold, cough, fever, skin diseases and seminal weakness.

# Lisode are sweet in taste and has a white sticky substance as glue.
It is best used in the form of curry and pickle both.

# Let us start the recipe of "Lisode pickle"...

# Ingredients For Gunda Pickle..

1. Lisode or Gunda........1 kilogram
2. Mustard seeds powder...100 gram
3.Turmeric powder...2 Table spoon full
4. Red Chili powder...1 Table spoon full
5. Asafoetida...1 Tea spoon
6. Sendha salt...50 gram
7.  Mustard oil...300 gram

#  Method of Making .....

1. Firstly, wash the lisode well in an open water and dipping in a deep vessel two or three times.

2. Then place them on a strainer to drain out.
Now cut its stalks carefully with the help of a scissor so that the cap of lisode could not separate from lisode... otherwise lisode will get sticky.
( If you pluck lisode sticks  with your  hands, lisode caps will come out.)

3. After that, place a big pan on the high flame with 1500 ml.water ( 4 big glass).

4. As the water starts boiling, drop all washed and cleaned lisode in the boiling water.

5. Add half spoon turmeric powder for a nice texture.

6. Cook it while stirring till they become soft but not broken.
Just check them pressing by your thumb and first finger.
If you press it easily, then off the flame immediately.

7. Take out all the lisode from the boiling water in a strainer.

8. As they become dry and without water, just spread them out on a cotton cloth under the fan for 2 hours.

9. Now keep ready a big pan ( bhagona ) for the next process of pickle.
Add 1500 ml. mineral water in it.
( The best mineral water is that which is prepared by boiling and cooling method. )

10. Add fresh grinded mustard seeds powder, red chill powder, Turmeric powder, salt and asafoetida in this water.

11. Then, transfer lisode in this spicy and salty water....And mix them with a big spoon.
Cover it with a plate.

12. Let lisode sit in this water for 4 to 5 days and keep on stirring it two times a day.

13. After this period,  you will see that they have become more soft, fluffy and juicy.

14. Now they are ready for making its pickle.
Just drain out its upper water ( achar ke uper ka pani ) in a container and let the last spicy water remain in the same pan.
( Achar ke neeche ka masala ).

15. Add 300 ml.mustard oil in a pan and heat it on medium flame.
Let it cool completely.

16. Lastly, add this oil in the lisode and mix well.

17. Transfer it in clean and dry pickle jar.

In this way, "Delicious Gunda Pickle"is ready to enjoy.

You can eat it at this time also but after 15 days it will be more delightful.

You can store it till a year.

#  Note.....

1. Always take fresh and good quality vegetables for the pickle...it increases its self life, taste and texture.

2. After filling the pickle in the jar, just check that lisode should be dipped in the oil fully.
It is necessary to keep them stay long.
It takes less oil because its spicy mustard water is mixed in the oil too.

3. Instead of throwing its spicy water, you can take it. It is tasty and healthy too like other kaanji water.

Thanku Friends,
Thanks again.

Plum or Prunes Squash ( Aloo Bukhara ka Sharbat )

Hello friends,
Namaskar....

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

# "Aloo Bukhara" ( Plum ) is a very delicious red colour fruit in round shape.
Its size is bigger than lemon.
It has sweet and sour taste.

# It is very delicious and is an excellent source of Vitamins, minerals, fibre and Anti-oxidants.

# It is low in calories relatively but extremely nutritious.

# If you try this fruit in the form of squash or Sharbat...You will like to make it more and more.

# You will find it super delicious in taste and texture both.

# Let us start the recipe...

# Ingredients For Plum Squash ( Aloo Bukhara Sharbat )

1. Prunes.....250 gram ( Aloo Bukhara )
2. Sugar......150 gram
3. Lemon juice... half lemon ( optional )
4. Black salt....1 Tea spoon
5. Cumin powder....1Tea spoon ( roasted )
6. Ice cubes....1 bowl
7. Water......3 Cup

# Method Of Making....

1.Firstly, wash the Aloo Bukhara in an open water.

2. Then transfer them in the pressure cooker with 2 cup of water.

3. Get it boil till 1 or 2 whistles on high flame and off the flame immediately.

4. Let it cool completely.
Then mash it and seperate its pulp from its seed ( stone ) and sieve it in a strainer.

5. Now either mix sugar in this thick juice of Aloo Bukhara and churn it in the mixer jar....or add powder sugar (150 gram ) in the seperated juice of Aloo Bukhara.

6. Now mix ice cubes and 1 cup water in the juice and mix it again in the mixer jar or in any deep vessel.

7. Lastly, add black salt, roasted cumin powder and lemon juice in the Aloo Bukhara ( prunes ) squash.

8. Mix it well and pour in the glasses.
Just serve it chilled.

Garnish it with the slice of Aloo Bukhara, lemon and mint leaves.

In this way,  delicious and nutritious "Aloo Bukhara Squash" is ready to enjoy.

#  Note....

1. Just boil Aloo Bukhara in the pressure cooker till 1 or 2 whistles on the high flame.
It is sufficient and off the flame immediately.
Let it pressure down by itself.

2. You can avoid Lemon juice if you don't like it.

3. If you add powder sugar in this Sharbat....Then you can make it in any deep vessel with the help of hand blender ( Rai ) in place of mixer jar.

Thanks friends,
Thanks again.

Sweet And Spicy Pickle of Grated Raw Mango ( Aam ka Chunda )

6

Hello friends,
Namaskar.....

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

# Today's recipe is "sweet mango pickle" that is called "Aam ka chunda" in North India. You can prepare it in the summer and can enjoy it throughout the year.
It is super luscious, easy,  healthy And quick recipe.

# It tastes like a tangy mango Jam and can be eaten with Namkeen mathri, Parantha, poori and chapatis.
It is the best one with the Tiffin food.
When ever you want to have some sweeteness, you can eat it as plain like Jam.

Let us start the recipe...

# Prep Time....10 minutes
# Cook Time....20 minutes

#  Ingredients For Sweet Pickle Of Raw Mango....

1. Fresh raw mango...1 kg.
2. Sugar.....500 gram
3. Sendha salt...1 tea spoon
4. Black salt....1/2 Tea spoon
5. Black pepper...1/4 Tea spoon
6. Garam masala...1/4 Tea spoon
7. Red Chili powder...1/2 Tea spoon
7. Cardamom powder...1/2 Tea spoon ( optional )
8. Raisins....2 Table spoon ( optional )

#  Method Of Making....

1. Wash the raw mangoes well and dip them in water for 2 hours...so that all the inner heat of raw mangoes could come out through water.

2. After that place them on a strainer and make them dry with a clean cloth.

3. Now peel the raw mangoes and grate them in a big holed grater so that you will get thick and long lacche of raw mangoes.
It will give nice texture and taste to this sweet pickle.

4. Now mix the both salt in this grated mango and keep aside for rest till 1 hour.
It will help in making the Pickle soft.

5. Then place a heavy bottomed Kadhai on slow flame and add grated mango and sugar altogether.
( Flame should be slow so that it will cook well soft and juicy both.)

6. Mix and stir it well with few seconds intervals.

7. After 10 minutes, As the sugar melts and the mixture starts thickening, add raisins in it and  keep on stirring constantly.

8. After 10 minutes more, Now you will find it soft, thick and juicy.
Just check its consistency with your thumb and first finger...it should be one strand ( ek tar )
Just off the flame.
Don't overcook it... because after some time it will absorb all the sugar syrup and can turn hard.

9. Let it cool for some time.

10.  Now add black pepper powder, red Chili powder and garam masala in this lukewarm mixture.

11. As it cools completely, just transfer it in a clean jar.
In this way,   delicious, spicy and quick sweet mango pickle is ready to enjoy.
You can serve it at any time.

It will remain good till years.

# Things to consider...

1. For this Pickle, you can take "dashree or langda aam"  because it is more sweet than desi aam. It will take less sugar.
But desi aam ( Ram kela aam ) is the best one for all types of raw mango pickle.

2. Ensure, all raw mangoes are moisture less before making the pickle.

3. Don't overcook the mixture otherwise it will become hard.

4. In place of Sugar you can add crushed jaggery in this pickle.
Better to add half jaggery and half sugar.

5. For Making its delicious chutney...

In place of grating raw mangoes, you can chop the thin slices of raw mangoes.
Just make it steam in the pressure cooker on the medium low flame without adding water.
After that, mash it with a masher and cook it with the same method.
Delicious and spicy raw mangoes chutney is ready to enjoy.

6. You can make this sweet pickle sun dried too.
The method is like this...
Just mix salt and sugar and other spices along with raisins in the grated raw mangoes.
Mix everything well.
Then transfer it in a big broad pan and place it in the Sun for 5 to  7 days.
Just stir it daily.
It will take less time to be ready and will become soft.

6. Directly you can fill all ingredients or the mixture in a jar and place it in the Sunlight.
Just mix it daily with a clean spoon.

Thanku Friends,
Thanks again.

Transparent Wood Apple Squash ( Bel ka paardarshi sharbat )

Hello friends,
Namaskar...

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

# Today recipe is " Bel ( Bael ) Sharbat". This is very beneficial in the Summer and reduces the heat and thirst of our body.
It is mostly used for digestive disorders including diarrhea.

Its skin pulp is very sweet, delicious and healthy. Just scratch it with a spoon or knife and eat it.

# Bel has a lots of sticky pulp inside itself, that is used for making juice of it.
But people mash this pulp with hands or in the mixer jar, this is not the Proper way of making this bael juice.

# In this recipe, I will tell you the traditional, easy and  proper method of making "Bael juice" which I have learnt from my mother.

Let us start the recipe...

Prep time....10 minutes
Soaked time....8 to 10 hours
Serving....4
No cooking

#  Ingredients For Bael Juice....

1. Ripe Bael....1
2. Water......1 liter
3. Sugar....50 to 60 gram
4. Ice cubes....1 bowl

#  Method Of Making...

1. Wash the Bael fruit well.
Then try to break it with the help of a little weight ( a small hammer ) from all the sides as we do for breaking the fresh coconut.

2. Now you will get it seperated skin. Just take out it with the help of your hands.
Keep aside its skin for scratching.

3. Now you will find its round pulp with its seeds inside.
Just don't seed out it and mash it.
It is very sticky.

4. Just do one thing....Take a large bowl with 800 ml. or 1 liter Water and dip the pulp of Bael into it.

5. Let it rest for 8 to 10 hours.
Meanwhile change the top part of this pulp to the bottom so that you will get the essence of it from the top.

6. By doing so...You will find all the maximum juice of Bael ( even a single drop ) without any trouble.

7. After the time, you will see that water has become yellow, cool and fragrant.

8. Now take out its pulp and strain this soaked water of Bael in a soup strainer.

9. Add the desired sugar powder or boora and ice cubes in it. It takes little sugar because Bael pulp itself is very sweet to eat.

In this way, transparent Bael juice is ready to enjoy.

Serve it chilled at anytime.

#  Note....

1. At the time of buying Bael...just choose that bael which is heavy in weight.
It would be sweet and riped.

2. If you don't want to eat the pulp of its skin, then take out it and dip it too in the  water of whole pulp.
You will find more Sweet and dark yellow colour of Bael juice.

3. If you like, you can add some black salt and lemon juice in it.
But it's real taste will come as simple.

4. In place of adding ice in this juice, just transfer this soaked juice in the refrigerator and strain it after 8 hours.

Thanku Friends,
Thanks again.

Water melon 's Rind Curry ( Tarbuje ki Swadist Sabji )

Hello friends,
Namaskar......

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

# Today we are going to make "water melon's rind Curry" which is very delicious, healthy and can be prepared in less time.

# During this summer season, water melon is present everywhere in the market. It has lots of nutrients and hydrates our body from the scorching heat of the Sun.

# Prep Time....10 minutes
# Cook Time.....8 minutes
# Serving....2

# Ingredients For water melon's rind Curry....

1. Ripe water melon .....1 1/2 kg.
2. Chopped red rind.....225 gram
3. Desi ghee or oil....2 Table spoon
4. Asafoetida.....1 pinch
5. Cumin seeds...1/2 Tea spoon
6. Turmeric powder...1/4 Tea spoon
7. Coriander powder....1/2  Tea spoon
8. Salt to taste... black and sendha salt
9. Red chili powder....1/2  Tea spoon
10. Dry mango powder.....1/2  Tea spoon
11. Sugar....4 Table spoon
12. Garam masala....2 pinch
13. Water....120 ml.

#  Method Of Making....

1. Wash and cut the water melon in lengthwise.

2. Then seperate its red pulp in such a way that much red rind of water melon would remain.

3. Now seperate the red pulp from the water melon's rind in small stripes as shown in the edited pictures.

4. Place the pressure cooker on the medium flame with a spoon of desi ghee.
As the ghee heats up well, just add pinch of cumin seeds and half pinch of  asafoetida to crackle.

5. Just add turmeric powder and coriander powder and saute it.

6. Now add watermelon's rind pieces with salt to taste.

7. Saute it well and add water in the Curry.

8. Just pressure cook it till 1 whistle on high flame and 3 minutes more.

9. Let the pressure down by itself.
Then add sugar and amchur powder and cook it openly  3 minutes more so that sugar will dissolve and Curry would become little thick.
Here adjust the consistency of Curry as your taste.
( If you like, you can add more water. )

10. Then off the flame and add 2 pinch of garam masala and mix it.

11. Lastly take a tadka pan, add 1 spoon desi ghee....as it heats up...just add half pinch of asafoetida and pinch of cumin seeds to crackle.
Off the flame...Now add red chili powder and transfer it in the water melon Curry.
Mix it well.

In this way, delicious, colourful and tangy Curry of water melon's rind is ready to serve.

Just serve it hot with chapatis, Parantha and poori.

# Things To Consider..

1. Watermelon should be fresh and ripe red.

2. Don't over cook it otherwise it will be mashy.
Little chunks of water melon's rind should be there.

3. In place of dry mango powder, you can sprinkle some drops of lemon juice.

4. If you don't like tadka in the Curry...Then add little red chili powder in the starting after adding cumin seeds.

But this method of transferring tadka at the last cooking..... enhances the taste and quality with the same spices.
You will get fresh taste and aroma.

Bitter gourd Bhujiya...( Karele ki sukhi sabji )

Hello friends,
Namaskar....

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

#  "Bitter gourd Bhujiya" is the most demanded curry in the Summer season.
Inspite of its  bitter taste people like to eat it because it is very healthy and unique in taste.

Bitter gourd strengthens our immune system and boosts skin health and contains anti - ageing properties.
It controls blood sugar level in our body.

#  Some people avoid this bitter Gourd ( karela ) in their diet because it is time taking and little bitter in taste.
So if you try this "Bitter gourd Bhujiya"...You will find this recipe instant and bitter less.

# Prep Time.....5 minutes
# Cook Time...10 minutes
# Serving....2 or 3

# Ingredients For "The Bitter gourd Bhujiya"....

1. Bitter gourd....300 gram
2. Sendha salt....1 1/2  Table spoon
3. Cumin seeds...1/ 2 Tea spoon
4. Asafoetida....1/4 Tea spoon
5. Turmeric powder...1/2 tea spoon
6. Coriander powder...1 Table spoon full
7. Fennel powder....1 Table spoon full
8. Red Chili powder....1/2 tea spoon
9. Dry mango powder....1 tea.spoon
10. Coriander leaves for garnishing

#  Method of Making...

1. Wash the bitter gourd well in an open water.  Cut the both ends of bitter gourd.

2. Don't peel the upper skin of bitter gourd as we do in the recipe of "Stuffed Bitter gourd".
Just cut them in small pieces.

3. Now take out the pieces in a bowl and sprinkle 1 spoon salt over the pieces and toss them.
Let them sit for half an hour at least so that all the bitterness of karela could come out with the salt.

4. Then wash the pieces of bitter gourd well for 3 times with water.

5. Transfer these pieces in the pressure cooker with 300 ml. water and pressure cook them till 1 whistle on the high flame and 2 minutes more on the slow flame.

6. Off the flame and let the pressure down.

7. Now place them in a strainer and let them cool.

8. After that  squeeze out the pieces slightly in your palm so that extra water could come out.

9. Place  a kadhai with 40 ml. mustard oil on the medium flame.

10. As the oil heats up, just add asafoetida and cumin seeds to crackle.
Just add turmeric powder, coriander powder, fennel powder and 1/2 spoon sendha salt and saute it for 30 seconds only.

11. Just add squeezed bitter gourd and fry it  continuously for 5 minutes for a nice taste.

12. Lastly add amchur powder and red Chili powder and saute it well.

In this way, "Bitter gourd Bhujiya" is ready to serve.

This "bitter gourd Bhujiya" is healthy, instant and delicious.

You can add some fresh chopped coriander leaves in this bitter gourd Bhujiya.

#  Note...

1. For this bitter gourd Bhujiya ...small and raw bitter gourd are better because they contain less seeds.

2. Fry bitter Gourd Bhujiya well for a nice taste and texture.

3. You can add 1/2 spoon coriander and fennel powder more at the last time of frying when you add red Chili powder and amchur powder.
It enhances the taste and spices.

Thanku Friends,
If you like my recipe then subscribe it.
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Kalakand Laddu ( Kalakand ke laddu )

Hello friends
Namaskar....

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

#  "Kalakand laddu" is an innovative and simple recipe that can be made with milk only. You can make it anytime at your home. Nothing is needed from the market.

You can make it plain or can stuff it with Gulkand and dry fruits as your choice.
You can make its "kalakand barfi" from the dough.

# Prep Time...5 minutes
# Cooking Time....42 minutes
#  Serving....10 laddu

#  Ingredients For Kalakand laddu...

1. Pure milk....1 liter
2. Sugar.....100 gram
3. Lemon juice....1/2 lemon
4. Gulkand or dry fruits..30 gram
5. Saffron...few strands
6. For garnishing... chopped rose pettles and chopped pistachios

#  Method Of Making....

1. Place a heavy bottomed pan or kadhai with milk on the high flame.

2. As it starts boiling,  just slow the flame and cook it till the milk remains half in quantity.
It will take half an hour.

3. Now off the flame and add 2 spoon lemon juice with 2 spoon water.
It will start curdling....just add sugar or sugar powder and cover it with a plate.

4. Let it sit down for 1 hour.

5. After 1 hour , on the flame and cook it again stirring continuously on the high flame.
Add saffron in it.

6. It will start coming in the form of mawa. Keep on stirring continuously.
It will take 10 or 12 minutes.

7. As it forms a dough of kalakand...just off the flame.
Don't over cook it otherwise it will become tight when it is cooled down.
Because we have added sugar in it already.
The real taste of kalakand comes in its softness.

8. As it becomes luke warm and dry ( if you can touch it ) just grease your hands with desi ghee and make kalakand laddu with the help of your fingers and palm.

9. Divide the dough into equal balls.

10. Take 1 ball and make it smooth on your palm and round it.

11. Just press the laddu with your thumb, stuff it with Gulkand or with chopped dry fruits as your choice.

12. Garnish them with some chopped pistachios, almonds and cashews.
You can sprinkle some rose pettles over them.

In this way, "kalakand laddu" are ready to serve.

You can eat it for 4 days on the room temperature and 7 days in the refrigerator.

#  Note...

1. In the process of thickening the milk, keep on stirring it with few intervals, preventing from sticking in the bottom.

2. Let the milk take rest for 1 hour with lemon juice and sugar.
It is a very easy and quick method without any trouble.

3. Don't over cook the kalakand dough for a soft texture.
As it cool down, it will become tight automatically.

4. With the same method, you can set it in a greased plate and can cut in the shape of kalakand barfi.
Just garnish it with some chopped dry fruits.

Thanku Friends,
Thanks again.