Chingri ar Kacha Aam diye purbhora Lunka r Achar

 

Chingri ar Kacha Aam diye purbhora Lunka r Achar - 

This pickle recipe was going on in my head for sometime ..  I wanted to experiment and create the recipe… finally made it, it’s an amazing Bengali pickle for nonveg lovers. I have used prawns, but mutton Keema also can be used after boiling the Keema. 

Here I have taken fat green chillies, stuffed the chillies with raw mango and prawns with spices. This pickle with stay for 3 to 4 months in the fridge. Can be enjoyed with dal - rice, Paratha or chapatis. 

Any pickle masala can be used, I have also shared the masala that I have made. 

Here is the recipe… 

For the Pickle Masala 

Ingredients 

1 tbsp Mustard 

1 tsp Coriander seeds

1/4 tsp Fenugreek seeds

1/2 tsp Carom seeds

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds

1 tsp Chilli powder 

Method 

Grind all the above ingredients together into fine powder 

For the stuffing 

Ingredients 

2 tbsp Kasundi 

2 tbsp Pickle Masala 

1/2 Turmeric powder 

1/2 tsp Black Salt 

Salt to taste 

10 to 15 boiled Prawns ground without any water

3 tbsp Ginger- Garlic - Green Chilli paste ( 1 small Ginger, 10 to 15 Garlic, 10 Green Chillies) 

4 tbsp grated Raw Mango - excess water squeezed out 

Method 

Mix all the above ingredients together. 

For the Pickle 

15 Fat Green Chillies washed, dried, stem removed and slit on one side for stuffing 

Stuffed Masala 

1/2 cup Mustard Oil 

1 tbsp Vinegar 

Method 

Take a green chilli, stuff the masala in the green chilli, repeat the process until all the chillies are stuffed. 

Take oil in a spread out pan, heat the oil until smoking point, switch off the flame and cool the oil down. Switch on the flame once again, the flame has to be low. Place the stuffed green chillies in the pan. Turn the green chillies and coat the oil all over the chillies. Add the excess stuffing masala into the oil, the oil will be just warm, switch off the flame, let the oil cool down. Add a tbsp of vinegar. Take a clean dry jar, place the green chillies into the jar, pour the excess oil and the masala into the jar. Keep the jar out for 2 days. Then keep the jar in the fridge. It stays well for 3 to 4 months. Enjoy with dal - rice, Paratha or chapatis.

Mango pickle with Fenugreek sprouts

 

Mango pickle made with Fenugreek sprouts - just loving it… made in complete traditional way.. 

Here is the recipe - 

1 1/2 kg Raw Mangoes - (Measurement after washing, cleaning and cutting the mangoes into pieces)

1/2 cup Fenugreek seeds 

1/2 cup Mustard Dal ( Rai ka Kuria) 

4 tbsp or more Salt as per taste

2 tbsp Turmeric powder 

1 tbsp Kashmiri chilli powder 

3 tbsp Chilli powder 

2 tbsp Roasted Fennel powder 

1 tbsp Roasted Coriander powder 

1 tbsp Roasted Cumin powder 

1/2 tsp Asafoetida 

1 tsp Carom seeds

1/2 tsp Nigella seeds

1/2 liter Sesame Oil

Method 

Day 1 - Take a bowl, add the mango pieces, add 2 tbsp salt and 1 tbsp turmeric powder, mix all the ingredients together, cover and leave the bowl aside overnight, wash the fenugreek seeds well and soak the fenugreek seeds in water overnight. 

Day 2 - Next day stir the mango pieces with a dry spoon. Cover and keep the mangoes aside. Strain the water from the fenugreek seeds, instead of throwing the water, drink the water, it’s good for health. Take the soaked fenugreek seeds and in a moist cloth, tie the cloth and keep it hanging. In between keep sprinkling water on the cloth to keep the cloth moist. It takes 2 days to get sprouts. We don’t need to over sprout the seeds. 

Day 3 - Strain the water from the mango pieces and keep the water aside. Spread the mango pieces on a cloth or on a plate, sun dry the mangoes for 3 to 4 hours. 

Meanwhile heat the oil, let the oil cool a bit, but it should be still hot, add the these ingredients in a bowl - 2 tbsp salt, mustard dal, Kashmiri chilli powder, red chilli powder, remaining turmeric powder, roasted coriander powder, cumin powder, fennel powder, carom seeds, Nigella seeds and asafoetida. Mix all the ingredients together. 

Now add 1/2 the amount of oil into the ingredients and mix well. Cover and keep the masala aside, until the mangoes are sun drying. After 3 to 4 hours, add the mangoes into the masala, mix the masala well and keep the mangoes covered. 

Day 4 - Remove the fenugreek sprouts and sun dry until all the moisture from the sprouts are removed, for 2 hours. Then add the fenugreek sprouts into the marinated mango water, mix and keep it aside for an hour. Now mix the water and the sprouts into the mango pieces. Stir and keep it aside. 

Day 5 - Store the pickle into a clean dry glass jar. 

Day 6 - Stir the pickle and add the remaining oil. Stir daily once with a clean dry spoon and keep it to mature for at least 7 days. 

After 7 days it’s ready…

Kasundi - Traditional method…

 Kasundi is quintessentially a part of the Bengali cuisine. It’s used in cooking and used as an accompaniment with fried food as dip, salad and starters. Kasundi has a sharp pungent taste.

 Traditionally Kasundi is made with lots of rituals and many restrictions are followed. Earlier only the Bramhins could only make the Kasundi. Made in the month of April ( End April and starting of May,  as the mustard seeds have been harvested and dried in the Sun. Kasundi should be made before the monsoon begins. The mustard seeds and other spices are washed, dried in the Sun and ground into fine powder. Black mustard is used. The water is boiled and reduced into 3/4 quantity. The mustard powder is added into the mud pot along with salt and Turmeric powder. Gradually warm water added and stired well. The Kasundi is made into thin consistency. The Kasundi is stirred very well. Some people add raw mango pieces into the Kasundi. 

In villages people enjoy Kasundi with puffed rice / muri makha, different types of vegetables makha or add the Kasundi in the green vegetables like paat saag / jute leaves. 

Now it is made at home with ease. Apart from traditional Kasundi there are now many ways and ingredients vary while  making the Kasundi. 

Here is a humble try of making the traditional Kasundi at home. It stay for a long time out, but I prefer keeping the Kasundi in the fridge. 

Here I have used Black and Yellow mustard. I have added few Garlic cloves, it’s optional. I have added vinegar so that it stays well for a longer period of time.

Ground Spices for Kasundi 

Ingredients 

1 tbsp Cumin seeds 

2 tbsp Coriander seeds 

6 to 8 Pepper corns 

4 Bay leaves 

6 to 7 Dried Chillies 

4 Cloves

3 Green Cardamom 

1 small piece of Cinnamon 

Method 

Dry roast all the above ingredients until an aroma releases. Switch off the flame and keep the spices aside until it cools down. 

Kasundi 

Ingredients 

1 medium size Raw Mango washed, peeled and ground into paste. 

4 Green Chillies (optional)

1 medium piece of Ginger

4 Garlic cloves (optional)

1/2 cup Yellow Mustard seeds 

1 cup Black Mustard seeds

Salt to taste 

2 tsp Turmeric powder 

Ground spices 

1 1/2 liter or more Boiled warm water ( Water has to boil and reduced to 3/4) 

2 tbsp Vinegar (optional)

Method 

Wash the black and yellow mustard seeds. Dry the mustard seeds in the sun until it’s completely dried up. 

Take a grinding jar, add the mustard seeds, Grind the mustard seeds into fine powder. Also make a paste of the green chillies, ginger and garlic together. Add the ground spice powder into the mustard powder. Sieve the ingredients together, so that we get a very fine powder of the ingredients ground. Take a mud pot, add the mustard and spice powder into the pot. Add salt and turmeric powder. Mix all the ingredients together. Add the ginger - chilli - garlic paste and mango paste. Now add the warm water gradually into the pot and keep on stirring, so that no lumps should form. Keep stirring, check on salt. Add salt if required. Keep stirring and keep adding warm water until the sauce has a thin consistency. Keep stirring for 10 to 15 minutes as all the ingredients blends together and all the flavours releases. Add the vinegar. Gradually the Kasundi will become a bit thicker later. Cover and leave the Kasundi aside in the mud pot. Next day transfer the Kasundi into the dry clean bottles and keep it in a dry place. Later keep it in the fridge.

Methia Keri

It’s a Gujarati Raw Mango pickle made with fenugreek seeds or fenugreek dal. It doesn’t need cooking, mix the spices and keep it in a corner. In 2 weeks time the pickle will be ready to eat. Enjoy with thepla, dal rice or paratha. 

Ingredients 

 1/2 kg Raw Mango washed, dried and cut into small pieces 

2 tbsp Split Mustard seeds 

1/4 cup split Fenugreek seeds

Salt to taste 

1 tsp Turmeric powder 

1/4 cup Red Chilli powder 

1/4 tsp Asafoetida 

1 cup Sesame Oil

Method 

    Add the mangoes in a mixing bowl. Add the split fenugreek seeds, spilt mustard seeds, turmeric powder, salt, chilli powder and asafoetida. Mix all the ingredients well. Add the pickle in a clean glass jar. Pour the oil. The mango pieces and the spices has to be cover in the oil. Cover and keep the jar in one corner of the house. Stir the pickle with a clean ladle every day. The pickle will be ready in 2 weeks time. 

Aavakai

This a famous raw mango pickle from Andhra. It’s very commonly made in every household in Andhra during summer. It’s spicy and hot. It’s served with curd rice.

Ingredients
1 kg Raw Mangoes, washed, wiped and dried and then cut each mangoes into 6-8 pieces with kernel
10 to 12 Garlic cloves
1 tbsp Garlic coarsely ground
1 cup Mustard seeds sun dried and powdered
2 tbsp Fenugreek seeds sun dried and powdered
1/2 tsp Fenugreek seeds
1 cup Salt
1 cup Chilli powder
1 tsp Turmeric powder
1/4 tsp Asafoetida
1 tbsp Black Chana (optional)
1 1/2 cup Sesame seed oil

Method
Spread the mango pieces on a dry cloth and dry them for 4 hours. In a mixing bowl add salt, mustard powder, chilli powder, turmeric powder, fenugreek powder and asafoetida, mix well. Now add the garlic cloves, garlic paste, fenugreek seeds, black chana and some sesame seeds oil and mix well. Add the mango pieces and mix the spices well with the mango pieces, it should coat the mango well. Add these spice coated mango pieces to the jar. Pour the remaining oil on the top and cover the jar and keep it in a dry area. After 3 days open the pickle and check. Take a dry ladle and mix the pickle. If need be adjust the salt or add more oil if required. The mango pieces should be covered in oil. Stir the pickle once every day with a clean ladle. It takes 15 days for the pickle to get ready.

Amer Jhal Aachar

This is a spicy raw mango pickle from Bengal. It’s made without cooking, The pickle is with wet paste,  dry spice powder and mustard oil. This pickle can be eaten by rice dal, paratha or luchi.

Wet Paste

Ingredients 

3 tbsp Mustard seeds

10 Green Chillies

2 inches of Ginger cut into pieces 

1/2 cup Vinegar 

Method 

Grind all the above ingredients into a paste.

Dry Spice Powder 

Ingredients 

2 tsp Cumin seeds

2 tsp Coriander seeds 

2 tsp Fennel seeds

1 tsp Nigella seeds

1/4 tsp Fenugreek seeds

5 Dry Red Chillies

Method 

Dry roast all the ingredients, cool it and grind the ingredients into a powder. 

Jhal Achaar 

Ingredients 

1 kg Raw Mango washed, dried and cut into medium size pieces 

1 tsp Turmeric powder 

1 tsp Kashmiri Chilli Powder 

2 tbsp grated Jaggery 

Wet paste

Dry spice powder 

1/2 tsp Dry Roasted Panch Phoran 

3 to 4 Roasted Dry Red Chillies 

Mustard Oil enough to soak the mango pieces

Method 

Take the mango pieces, add the turmeric and salt. Spread the mango pieces on a cloth and sun dry it for 3 to 4 hours. Heat the mustard oil and cool  the mustard oil down. Take the mango pieces in a bowl, add the salt, chilli powder, dry spice powder, jaggery and wet paste. Mix all the ingredients together very well. Add the mustard oil and transfer the pickle in a clean glass jar. Add the dry roasted panch phoran and roasted dry chillies. Keep it in the sun for few day. Keep a check, if required add more salt. Once ready the mangoes will become soft in oil. 

Chunda

It’s a popular Gujarati spicy sour and sweet pickle. It doesn’t require any cooking. It’s a very easy delicious pickle that goes will with Paratha and thepla. 

Spice Powder 

Ingredients 

1 tsp Cumin seeds 

4 Red Dry Chillies

2 Cardamom pods

Method 

Take a pan and roast the cumin seeds, let it cool down, coarsely grind the cumin seeds with red chilli and cardamom. 

Chunda 

Ingredients 

1 1/2 cup Mango washed, peel and grated 

1 1/2 cup Sugar

Spice powder

Salt to taste

1/2 tsp Turmeric powder 

Few strands of Saffron (Optional)

Method 

Take the grated mango and add salt and turmeric powder. Keep it aside for 30 minutes. Squeeze the excess water out. Take a clean glass bottle, add the mango, sugar and spice powder and saffron (optional). Mix it. Leave it in the sun for few days. Keep a check. The sugar will dissolve and will cook up with the mango to a one string consistency. Enjoy the chunda with the paratha and thepla . 

Aam Ka Kucha

This is a Raw Mango pickle recipe from Bihar. As the mangoes are grated it’s called kucha. The spices and oil are added to the grated mango and  it’s kept in the sun to mature. 

For the Dry Spice Powder 

Ingredients 

1 tsp Cumin seeds

1 tsp Coriander seed

1/2 tsp Carom seeds

1/2 tsp Fennel seeds

1 tbsp Yellow Mustard seeds

1/4 tsp Nigella seeds

Few Fenugreek seeds

6 Red Dried Chilli 

Method 

Roast all the above ingredients, cool it and dry grind it. 

For the Aam Ka Kucha 

Ingredients

1 1/2 cup Grated Mango 

 Salt to taste

1 tsp Turmeric powder

1 tsp Chilli powder 

Dried spice powder 

1/2 tsp Nigella seeds

1 cup Mustard Oil

Method 

Take the grated mango, apply salt and 1/2 tsp turmeric powder. Keep the mango on a strainer for 15 to 30 minutes. Squeeze the water out from the mango. Take a bowl, add salt, turmeric, chilli, spice powder and  nigella seeds in the bowl. Mix all the ingredients together. Add the oil and mix it. Take a dry clean glass bottle. Pour the pickle in the bottle. Keep it in the sun for few days. Keep a check. Once the mangoes becomes soft and matured the pickle is ready to be eaten. 

Aam Tel

This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Spice Powder

Ingredients 
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chillies 

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

 Aam Tel

Ingredients 
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chillies Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.

Aam Kasundi

Kasundi is a very popular mustard pickle used in Bengal and it is made by fermenting mustard seeds and spices in a mud pot. In modern times it’s highly used as an accompaniment with the chops, cutlets and various fried snacks. It’s also used in cooking. Traditionally it’s was made with lots of rituals and many restrictions were followed while making the Kasundi. Now it is made at home with ease. There are many spices added to the Kasundi. Apart from traditional Kasundi there are now many ways and ingredients used in making the Kasundi. 

Here I have made Aam Kasundi. 

Ingredients 

1 big size Raw Mango washed, peeled and cut into small pieces 

4 Green Chillies 

2 small pieces of Ginger

1/4 cup Yellow Mustard seeds 

1/4 cup Black Mustard seeds

Salt to taste 

1/2 tsp Turmeric powder 

1 tsp Sugar 

1/4 cup Vinegar 

Normal temperature boiled water depending on the requirement

Method 

Take a grinder jar, add yellow mustard seeds, black mustard seeds, green chillies, raw mango pieces, ginger, salt, turmeric powder and sugar. Add vinegar and water little at a time blend it into a fine paste. The paste has to be of dropping consistency. Take a glass jar, pour the Kasundi paste. Close the lid and keep it in the sun for few days. Check the Kasundi every day, incase if you find the salt is less than you can add salt. Stir it with a clean dry spoon. 

Pork ar Tomato r Acchar

Pickle making is my passion, I love to develop new pickle recipes,  specially when it comes to non veg pickles adding up with vegetables...This is a Bengali style meat and tomato pickle. You can use any meat, here I have used pork. 

For the Masala

Ingredients 

1 tsp Cumin seeds

1 tsp Coriander seeds 

1 tbsp Mustard seeds

1/4 tsp Fenugreek seeds

25 Garlic Cloves 

2 to 3 small piece of Ginger 

10 to 15 Green Chillies depending upon the spiciness you require

Method 

Take a grinder, add the dry ingredients and coarsely grind into a powder. Keep it aside. 

Now grind the ginger, garlic and green chillies into a coarse paste without adding any water, keep it aside. 

Pork and Tomato Acchar 

Ingredients 

250 grams Pork meat + 125 pork fat cut into small pieces 

375 grams Ripe Tomato chopped into small cubes 

Dry Masala powder 

Wet Masala

1 tsp Turmeric powder 

1 tbsp Kashmiri Red Chilli powder 

Salt to taste 

1 1/2 tsp Sugar 

1/2 tsp Panch Phoran 

1/2 cup Vinegar 

1/4 cup + 1/4 cup Mustard oil

Method 

Take a strainer, add the pork pieces along with the pork fat in the strainer, sprinkle and apply salt on the pork, keep it aside for an hour or two for draining out the extra water. Pour 1/4 cup mustard oil in a heavy bottom pan. Let it heat up, add the pork pieces and fry the pork until golden in colour on a low medium flame. Remove and keep it aside. In the same pan, add the panch phoran, sauté for few seconds. Add the wet paste. Add the remaining mustard oil. Sauté and cook the paste on a low flame until the oil separates from the masala. Now add the tomato pieces. Sauté and cook the tomatoes until the tomatoes have become pulpy and the oil has separated from the tomatoes. Add the pork, continue to cook for 10 minutes. Add the dry masala, salt, sugar, turmeric powder and chilli powder. Continue to cook for another 2 to 3 minutes. Switch off the flame and add 1/4 cup of vinegar, stir and then add the remaining vinegar and stir, let the pickle cool down completely. Store the pickle in a dry glass container. This pickle can be preserved for 2 to 3 months in the refrigerator. 

Bhut Jholakia ar Losuner Acchar

When you get back home to see the Bhut jolokia plant laden with chillies..... it’s sheer happiness... 

There were about 22 chillies on the plant that looked like red pataka crackers for Diwali. 

The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia, and ghost jolokia is cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh. 

In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chilli was taken up by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.

- Net Source Wikipedia

You can make pickle or hot sauce. Here I made pickle with crushed garlic. Remove the extra seeds and dry it. You can save it to grow more plants. This will also reduce the spiciness from the pickle. 

Ground Masala 

Ingredients 

2 1/2 tsp Yellow Mustard seeds

1 tsp Fennel seeds

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Fenugreek seeds

Method

Grind all the above ingredients into a fine powder. 

For the pickle 

Ingredients 

22 pieces of Bhut Jholakia cut into small pieces 

20 pieces of Garlic Cloves crushed

Masala powder 

Salt to taste 

1/2 Turmeric powder 

1/2 cup Vinegar 

1/2 cup Mustard Oil

Method 

Take oil in a pan / wok, let it heat till the smoking point. Switch of the flame and let the heat reduce a bit. Add the crushed garlic, chillies, masala powder, turmeric and salt, stir it well for a minute. Add the vinegar. Switch on the flame and let it cook until the oil separates from the vinegar. Switch off the flame. Let it cool down completely. Store it in a bottle and keep it in the sun for 2 days. The pickle is ready. 

P.S. Cut the Bhut Jholakia carefully, don’t touch the chilli while cutting it.. cut it with the scissor.

Instant Fresh Turmeric and Ginger Pickle....

Turmeric is a root that can be found in the market through out the year, but the fresh ones are seen in winter. It is easy to grow in a container or a pot. It has many medicinal properties like anti-inflammatory, anti-fungal, and it’s antibacterial. It’s used for internal health related issues as well as applying on cuts and bruises.

In India we grind the dried turmeric roots into powder and use it in our daily cooking. We also add turmeric into a glass of milk and drink it. My father when he was alive, always wanted a piece of fresh turmeric with his meal... 

Recently my friend Rachana had had got fresh turmeric and ginger pickle with the paratha and I just fell in love with it... I got inspired to make this delicious pickle. 

Here is my version of the pickle...

To make the Spice powder

Ingredients

15 Guntur Chillies

1/2 tsp Fennel seeds

1 tbsp Coriander seeds

Method

Add the red chillies, coriander seeds and fennel seeds in a grinder. Grind the ingredients into a fine powder. 

To make the Pickle

Ingredients

250 grams Fresh Turmeric peeled and grated

200 grams Mango Ginger peeled and grated

100 grams Ginger peeled and grated

Spice Powder

Salt to taste

Juice of 3 Limes 

2 tbsp Split Mustard seeds

1 tsp Split Fenugreek seeds

1/2 tsp Mustard seeds

1/4 tsp Asafetida

100 ml Sesame Oil

Method

Roast the split fenugreek seeds and split mustard seeds on a low flame for few seconds. Remove them from the flame and let it cool. Mix the split mustard and fenugreek with the spice powder.

Take the oil and heat it up. Once the oil is hot, lower the temperature of the flame. Add the mustard seeds and let it crackle. Add the asafetida and ginger. Stir and cook for a minute. Now add the grated mango ginger and fresh turmeric. Stir and cook for 3 to 4 minutes. Add the spice powder and salt. Stir it together for a minute. Add the lime juice. Stir it well for few seconds. Switch off the flame. Cool the pickle and store it in a dry container. This pickle can stay for 6 months in the fridge. Enjoy the pickle with paratha or curd rice. 

Mango Pickle in Water

This Pickle has no oil at all. It only consist of raw mango, spices and water. With just few techniques to follow, this pickle is ready and it stays for 2 to 3 months. To preserve it further, you can refrigerate it. 

Stage 1 - Spice Powder 

Ingredients 

2 tbsp Coriander seeds

1 1/2 tbsp Cumin seeds

1 tsp Fennel seeds 

2 tbsp Mustard seeds 

1/4 tsp Fenugreek seeds 

10 Guntur Chillies for pungency 

10 Byadgi Chillies for colour 

1 tsp Turmeric powder 

1/4 tsp Asafoetida powder 

Method 

Roast all the above ingredients except turmeric powder and asafoetida powder for 2 minutes. Cool it, add the roasted spices, turmeric powder and asafetida powder into a grinder and grind the spices into a fine powder. Keep it aside. 

Stage 2 - Drying the Mangoes

Ingredients 

1 kg Raw Mangoes washed and cut into pieces with skin 

1 tbsp Salt 

1 tbsp Turmeric powder 

Method 

Apply the turmeric powder and salt to the mango pieces. Keep the mango pieces in a steel strainer, place another smaller vessel on the mango pieces, and put some heavy weight on the vessel.  Keep it aside for 6 to 8 hours. Some of the water from the mango will drain out. Take the mango pieces and spread it on the paper or cloth and let it dry for another 8 hours. 

Stage 3 - Making the Pickle 

Ingredients 

Raw Mangoes 

Spices

2 1/2  tbsp Salt

3 cups Water 

Method 

Take a pot, add water and salt into the pot. Let it boil for 5 minutes. Switch of the flame and let the water cool down completely. Take the water in a bowl, add the spice powder and mix it. Add the mangoes and mix it. The water level has to cover up the mango pieces. Transfer the mangoes into a clean dry glass bottle. The pickle should fill up to 3/4 of the bottle, as the water can leak from the bottle while the mango pickle process is still on and it takes 7 days to be ready. Initially the spice water is liquidy, but eventually the mangoes and the spices will soak up some water and it will become  into a thick paste. You can enjoy the pickle after 7 days.

JhatPaat Amer Tak Jhal Achar ( Bengali style ) - Instant Spicy Sour RawMango Pickle....

This year I didn't get time to make the traditional type pickle as I was away on a long holiday. But we love pickles. So this instant pickle will serve my purpose for the whole year. 

It is spicy and sour, and it goes well with parotha, dal - rice, khichudi.. Use a dry spoon while serving it. 

For Marinating the Mangoes

Ingredients

2 kg Raw mangoes washed, dried and cut into pieces along with the skin

1 tsp Turmeric powder

Salt to taste

Method

Apply salt and turmeric powder to the mango pieces and sun dry it for 4 to 6 hours or or dry it under the fan. No water should remain. 

For Making the Paste

Ingredients

2 tbsp Mustard seeds

1 tbsp Coriander seeds

3/4 tsp Fenugreek seeds

1 tbsp Cumin seeds

1 tbsp Carom seeds

8 to 10 or more Green Chillies as per the spice

1 tsp Turmeric powder

Salt to taste

10 Garlic cloves

1 medium piece Ginger

1/2 cup Vinegar

Method

Make paste with the above ingredients and  keep it aside.

To make the Mango Pickle

Ingredients

Marinated Raw Mango pieces

Wet paste

8 whole Garlic cloves

4 to 5 Green Chillies cut into halves

1 tsp Panch Phoren 

Salt to taste

1/4 cup  Sugar

2 Pinch of Asafoetida

2 cup Mustard Oil

Method

Heat the oil in a wok until smoking point. Lower the flame. Let the smoke subside. Add the Panch phoren, garlic and green chillies.  Let the panch phoren crackle. Add the asafoetida. Let it cook for few seconds. Add the paste and cook for 2 minutes. Add the sugar. Stir and cook for another 2 minutes. Add the mango pieces. Cook the mango pieces till it is little soft. Adjust the salt.  Cook it further till the oil separates from the paste. Once done, take it off the flame and cool it completely before transferring it into a clean - dry glass bottle. It is ready to be served with parotha, dal - rice or khichudi. It can be preserved for a year. 

Kachki Maach er Tak Jhal Achaar... (Ganges River Spratt Sour and Spicy Pickle)...

This is a sour and spicy pickle made with very tiny fish found in the stream, river or pond. I absolutely love this pickle and goes well with dal, aloo bhate or borta and hot rice. This is an experiment in my kitchen. 

For the Wet paste

Ingredients 

1 small to medium sized Raw Mango peeled and cut into pieces 

20 Garlic cloves

6 to 8 Green Chillies 

1 medium size Ginger cut into pieces 

3 tbsp Black Mustard seeds 

2 tbsp Coriander seeds

1/2 tsp Turmeric powder 

Salt to taste 

Method 

Add all the above ingredients in to a grinder and add little water to make it into a smooth paste. 

For the  Pickle 

Ingredients 

500 grams Ganges River Spratt washed well and dipped into hot water for few seconds and drained the water out. 

Wet paste 

1 Medium size Ginger cut into strips 

8 Garlic cloves 

4 to 5 Green Chillies slit into 2 

1/2 tsp Panch Phoran 

2 tbsp Vinegar 

1/2 cup Mustard Oil

1 tbsp Mustard Oil 

Method 

Take a wok, add oil and heat it up. Once hot fry the fish till crispy. In the same oil add panch phoran, ginger, garlic and chillies. Sauté it for 2 minutes. Add the wet paste and 2 tbsp water. Stir and cook the paste for 2 minutes. Add the fish, let it cook till the oil starts to separate from the paste. Add the vinegar and 2 tbsp raw mustard oil. Stir and let it cool. Store it in a dry clean bottle and store it in the refrigerator for 6 months.

Achari Sattu ki Puri...

Most of the time oil and the masala from the pickle remains back. This comes to me quite handy when I want to make a quick spicy dish. Just add some spoons of it to the vegetable or meat or fish and it gives a achari flavour to it. Today I have made Achari Sattu Ki Puri using this achar masala. This Puri is quite flavourful and can be eaten with a cup of tea or accompanied with some potato bhaji. 

Ingredients 

1 cup Sattu 

2 1/2  cups All Purpose Flour 

4 tbsp leftover Oil and Masala from any Achar / Pickle

1/2 tsp Carom seeds 

1/2 tsp Turmeric powder

Salt to taste 

Oil to deep fry the puris 

Method 

Take a mixing bowl. Add the Sattu, All purpose flour, salt, turmeric powder, carom seeds and 3 tbsp of left over achar masala. Mix all the ingredients together well. Add water little at a time to get a semi hard dough. Knead it well. Add the remaining achar masala, knead it for 2 minutes more. Cover and keep it aside for 15 minutes. Make lime size equal portions. Heat the oil for frying the puris. Take a portion, apply little oil on the rolling board. Roll out the dough in to round shape disc. Fry the puri until golden brown on both the sides. Remove it on an absorbent paper. Repeat the process with the remaining portions. Serve it hot with aloo tarkari. 

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Nothing can beat the taste of the prawn heads. It's juicy and is more tastier than the prawn flesh. Normally we fry it or make vegetable with it. But this time I came up with a different recipe and it's pickle again. The combination of tamarind and fresh green chillies and garlic makes it super tasty..... Try it. 

Ingredients
1 bowl Prawn heads cleaned, marinated in turmeric powder and salt, then fried
10 big Garlic cloves  cleaned and coarsely ground
10 Green Chillies coarsely ground
6 Green chillies chopped into big pieces
3 tbsp Tamarind paste
2 tbsp Sugar
1 tsp Cumin Coriander  powder
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
2 Bay Leaves
1/4 cup Mustard oil

Method
Take a pan, add oil. Let it heat. Add bay leaves, panch phoran and green chillies chopped. Let the panch phoran crackle. Add the coarsely ground garlic and chillies. Sauté it for 2 minutes. Add the tamarind paste, salt, cumin - coriander powder, turmeric powder and sugar. Stir it and cook for 2 minutes. Add the prawn heads. Let it cook for 2 to 3 minutes. Cool it and store it in a dry glass container and refrigerate it. It will stay in the fridge for  2 months.  

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....

Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 

Ingredients

1 bowl boneless Mutton cut into small pieces

1 tbsp Ginger and Garlic minced 

Salt to taste

1/4 tsp Turmeric powder

1 tbsp Chilli powder 

Juice of 1 Lime

Method 

Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 

Ingredients 

1 tbsp Mustard seeds

10 to 15 Pepper Corn

8 or more Whole Dry Red Chilli as per the spice required 

1/2 tbsp Dry Ginger powder

2 tbsp Madras Curry powder

1 tsp Garam Masala

1/2 tsp Turmeric powder 

Method 

Grind all the above ingredients together into a powder. 

For the Pickle 

Cooked Mutton pieces 

1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)

1 cup peeled and grated Raw Mango (squeeze out the excess water) 

1 tbsp Garlic and Ginger minced 

Spice powder

Salt to taste 

1/2 tsp Sugar 

Juice of 1 Lime 

Few Curry Leaves

1/4 tsp Mustard seeds

2 pinches of Asafoetida 

1 cup Mustard Oil 

Method 

Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.

Murg aur Baigan ka Achar...

Murg aur Baigan ka Achar...

At times when we are lazy to cook, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. 

This dish is an experiment in my kitchen. Try it out and I am sure you will love it.

This is my winning recipe from #PlatterShare

For the Chicken Marination 

Ingredients

1 cup Boneless Chicken cut into small pieces 

1 tbsp Garlic and Ginger minced 

1/4 tsp Turmeric powder 

1/4 tsp Garam Masala powder 

1 tsp Red Chilli Powder

Salt to taste 

2 tbsp Vinegar

Method 

Mix all the above ingredients and marinate it for 6 hours.

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp  Asafoetida powder 

8 Red Dry Chillies

Method 

Grind all the above ingredients into a fine powder and keep this aside.

For the Pickle 

Ingredients

Marinated chicken pieces

1 medium  size long Brinjals cut into small cubes or 2 cups of cubed Brinjal 

6 Whole Garlic cloves crushed 

Few Curry leaves 

Spice powder

1/4 tsp Mustard seeds 

1/4 tsp Coriander seeds 

1/4 tsp Fennel seed 

2 Pinches of Fenugreek seeds 

1/2 tsp Turmeric powder

1/2 tsp Chilli powder 

Salt to taste 

1 tbsp Sugar 

1/2 cup Vinegar 

1 cup Sesame Oil

Method 

Add oil to a wok. When the oil is hot, add the brinjals and fry it. Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle. Add the curry leaves and garlic. Sauté it for 2 minutes. Add the marinated chicken. Cook it for 10 minutes or till done. Add the brinjals, the spice powder, turmeric powder,  chilli powder  and sugar. Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.  Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.