Pickle Recipes.pdf Aa
2
ANNEXURE: - 02 PARSI'S MANGO PICKLE MATERIAL METHODOLOGY: - 1 Mango 1 Kg Wash mangoes, make them dry and peel off. 2 Big berry (Bada ber) 500- gms Make long pieces and apply salt on them. 3 Alu bhukhara (Plum kada laal) 100 gms Spread them on a cloth sheet and expose to Sun heat for 30 mins. 4 Chuhara 100 gms Take plum / chuhaara / black grapes / Berry and mix 5 Black grapes seed less 100 gms them wioth mango pieces 6 Salt 100 gms Make fine masala of daal chini + clove + black pepper 7 Red chilly powder 100 gms Garlic + Jeera & Mix this with balance masala 8 Turmeric (Haldi) 25 gms Spread masalas on the mango pieces and put all Meva 9 Dry Dhania 25 gms (Dry fruits) 10 Black pepper 25 gms Add vineger and mix it and keep it 11 Daal-Chini 12 gms Heat 200 gms oil in a pan add Gur. After Gur dissolves 12 Cloves 12 gms put this all over the mango pieces and allow to cool. 13 Jeera 25 gms When cool add red chilly powder and mix thoroughly. 14 Garam Masala 10 gms Now add 2 teaspoons of acetic acid. 15 Oil 200 ml 16 Jeggery Gur 250 gms Important: - Item nos: - 2,3,4 & 5 must be procured 17 Malt vineger 25 ml from a dry fruit vendor. 18 Garlic 25 gms 19 Curry Powder 5 gms To maintain nice colour, always put red chilly powder after the stuff (Aachaar) cools off and not while it is still hot. ANNEXURE - 03 PUNJABI NAVRATNA PICKLE MATERIAL: - METHODOLOGY: - 1 Mango 1 kg Wash mangoes and make them dry with cloth. 2 Small Onion 200 gms Cut thin slices. 3 Ginger 200 gms Keep onions ready duly peeled but do not cut them 4 Karunda 200 gms Peel ginger and cut into small slices. 5 Big Saunf 100 gms Keep Karunda ready do not cut it . 6 Salt 100 gms Grind all masalas coarse (Not fine grinding) 7 Kalaunji 2 tbsp Make two to three pieces of each Mirch. 8 Methi daana 50 gms Heat oil in a vessel take it off the burner. 9 Red chilly dry 12 pcs Now add Hing / Turmeric / and MIRCH pieces. 10 HING 5 gms When cool add masalas and Kashmiri Mirch Powder 11 Turmeric powder 10 gms Put Mango pcs / Ginger pcs/ Onions / Karaunda & salt. 12 Kashmeri Red chilly powder 40 gms Cover the top of vessel with a clean cloth and tie it firm. (Degi mirch for color) Keep it like this for one week. During this keep mixing 13 Black pepper 25 gms this stuff with a wooden or metal spatula. 14 Big Elaichi 10 pcs Now finally add 2 tea spoons of acetic acid mix thoroughly 15 Mustered Oil 300 ml Now fill it in a glass jar. Avoid air pockets or bubbles. Note: - In masalas, grind only saunf / kalungi / Methe. It is needless to keep this stuff exposed to sun In order to prevent color loss, always add mirch powder once the stuff fully cools down.
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Transcript of Pickle Recipes.pdf Aa
ANNEXURE: - 02 PARSI'S MANGO PICKLE
MATERIAL METHODOLOGY: -
1 Mango 1 Kg Wash mangoes, make them dry and peel off.2 Big berry (Bada ber) 500- gms Make long pieces and apply salt on them.3 Alu bhukhara (Plum kada laal) 100 gms Spread them on a cloth sheet and expose to Sun heat for 30 mins.4 Chuhara 100 gms Take plum / chuhaara / black grapes / Berry and mix5 Black grapes seed less 100 gms them wioth mango pieces6 Salt 100 gms Make fine masala of daal chini + clove + black pepper7 Red chilly powder 100 gms Garlic + Jeera & Mix this with balance masala8 Turmeric (Haldi) 25 gms Spread masalas on the mango pieces and put all Meva9 Dry Dhania 25 gms (Dry fruits)10 Black pepper 25 gms Add vineger and mix it and keep it 11 Daal-Chini 12 gms Heat 200 gms oil in a pan add Gur. After Gur dissolves12 Cloves 12 gms put this all over the mango pieces and allow to cool.13 Jeera 25 gms When cool add red chilly powder and mix thoroughly.14 Garam Masala 10 gms Now add 2 teaspoons of acetic acid.15 Oil 200 ml16 Jeggery Gur 250 gms Important: - Item nos: - 2,3,4 & 5 must be procured 17 Malt vineger 25 ml from a dry fruit vendor.18 Garlic 25 gms19 Curry Powder 5 gms To maintain nice colour, always put red
chilly powder after the stuff (Aachaar)cools off and not while it is still hot.
ANNEXURE - 03 PUNJABI NAVRATNA PICKLE
MATERIAL: - METHODOLOGY: -
1 Mango 1 kg Wash mangoes and make them dry with cloth.2 Small Onion 200 gms Cut thin slices.3 Ginger 200 gms Keep onions ready duly peeled but do not cut them4 Karunda 200 gms Peel ginger and cut into small slices.5 Big Saunf 100 gms Keep Karunda ready do not cut it.6 Salt 100 gms Grind all masalas coarse (Not fine grinding)7 Kalaunji 2 tbsp Make two to three pieces of each Mirch.8 Methi daana 50 gms Heat oil in a vessel take it off the burner.9 Red chilly dry 12 pcs Now add Hing / Turmeric / and MIRCH pieces.10 HING 5 gms When cool add masalas and Kashmiri Mirch Powder11 Turmeric powder 10 gms Put Mango pcs / Ginger pcs/ Onions / Karaunda & salt.12 Kashmeri Red chilly powder 40 gms Cover the top of vessel with a clean cloth and tie it firm.
(Degi mirch for color) Keep it like this for one week. During this keep mixing13 Black pepper 25 gms this stuff with a wooden or metal spatula.14 Big Elaichi 10 pcs Now finally add 2 tea spoons of acetic acid mix thoroughly 15 Mustered Oil 300 ml Now fill it in a glass jar. Avoid air pockets or bubbles.
Note: - In masalas, grind only saunf / kalungi / Methe. It is needless to keep this stuff exposed to sunIn order to prevent color loss, always add mirch powder once the stuff fully cools down.
Now finally add 2 tea spoons of acetic acid mix thoroughly
