Skip to main content

Garlic Pickle

Ingredients
  • Garlic - 1/2 Kg
  • Red Chilli Powder - 3 tbsp
  • Asafoetida / Hing - 1/4 tsp
  • Sunflower Oil - 100 ml
  • Ginger - 1 tsp (finely chopped)
  • Mustard - 1/2 tsp
  • Salt - as required
  • Curry Leaves - as required
  • Vinegar - 1 cup
Preparation Method
  1. Peel the skin of the garlic (if garlic petals are thick, then slit into two).
  2. Boil the vinegar and keep aside to cool down completely.
  3. In a wok bring oil to heat, add garlic petals and fry till the petals become light brown in color. Once the garlic starts to change the color, take from oil and keep aside. (Make sure that the garlic is fully immersed in oil while frying. Fry garlic in batches to reduce the use of oil).
  4. Keep 4-5 tbsp of the oil in the wok and remove the excess oil.
  5. In low flame, splutter mustard seeds, curry leaves and saute the ginger.
  6. Add chilli powder, saute well and then add the garlic.
  7. Mix well and add salt and asafoetida, remove from flame and mix well.
  8. Add the boiled and cool down vinegar and mix well. If the garlic is dry, add more vinegar (boiled and cool down).
  9. The delicious Garlic Pickle is ready to taste with rice.
Note:- Once the pickle is completely cooled, transfer to air tight glass bottle. Refrigerate the pickle if you wish to keep for long time.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more