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Baingan ( Brinjal / Aubergine ) Pickle , Prawns Pickle & Chicken Pickle

Posted Sep 27 2009 10:11pm


Baingan( Aubergine /Brinjal) Pickle

Preparation Time: 3 hours
Coking time : 30 minutes
Preservation Time: Refrigerated

Ingredients

1 kg baingan, chopped
100 g garlic, chopped
2 onions, chopped
3 tablespoon Kashmirichilli powder
1 teaspoon turmeric powder
225 ml vinegar
450 ml gingerly oil
10 tomatoes, chopped
1 teaspoon fenugreek ( methi ) seeds
1 tablespoon cumin seeds
Salt to taste


Method

Liberally sprinkle the chopped baingan with salt and keep aside for 2 hours, then completely drain out all the water released from the salted baingan.

Grind the ginger, onion, Kashmirichilli and turmeric powders and mix with the vinegar to make a smooth paste.

Heat the oil in a large pan and saute the onion paste for about 4 minutes, then add the tomatoes and cook till soft.

Grind the fenugreek seeds and cumin seeds together to make a powder and add to the sauteed onion paste.

Season with salt and cook for a few minutes more, then add in the seasoned baingan and cook till it is semi - soft. Let it cool, then store in an airtight container.




Prawns Pickle

Preparation Time: 2 hours
Cooking Time: 1 hour
Preservation Time: Refrigerated, for 6 -8 months

Ingredients

1 kg prawns , shelled and deveined
1 teaspoon turmeric powder
450 ml gingerly oil
5 tablespoon cumin seeds
100 g garlic, chopped
4 onions, chopped
3 tablespoon Kashmirichilli powder
225 ml vinegar
4 tomatoes, chopped
2 teaspoon salt

Method

Season the prawns with turmeric powder and salt and let them rest for 15 minutes.

Fry the seasoned prawns in a little oil for 3 - 4 minutes or till nearly done. Set them aside.

Grind the cumin seeds, half of the onions and the Kashmirichilli powder and mix in half cup of vinegar to make a paste.

Heat the rest of the oil and saute the remaining onions till translucent.

At this point, add the ground masala paste to the sauteed onions and stir for a further 15 minutes.

Add the chopped tomatoes, remaining vinegar and adjust salt.

Cook till the oil separates from the masalas and starts rising to the surface. Now, add the fried prawns and cook for a further 5 - 7 minutes. Let it cool, then store in an airtight container.




Chicken Pickle

Preparation Time: 2 hours
Cooking Time: 1 hour
Preservation: Refrigerated, for 6 -8 months

Ingredients

1 kg boneless chicken , cut into cubes
1 teaspoon turmeric powder
600 g onions, chopped
225 g garlic paste
4 teaspoon KashmiriChilli powder
350 ml vinegar
700 ml sunflower oil
1/2 teaspoon pepper corns
3 teaspoon cumin seeds
2 teaspoon mustard seeds
1 teaspoon fenugreek ( methi ) seeds
12 green chillies, chopped
2 teaspoon salt

Method

Season chicken cubes with turmeric and salt. Fry till evenly browned, then drain and keep aside.

Grind the onions with the garlic paste, Kashmirichilli powder and turmeric powder and vinegar to make a paste.

Heat the oil in a larger pan and cook the ground paste with the seasoned chicken cubes.

Grind pepper corns, cumin , mustard seeds and fenugreek seeds together and add to the chicken. Add the chopped green chillies, adjust salt and cook till the oil separates and starts rising to the surface.

Let it cool, then store in an airtight container.

Recipe & Photo Credit - Ms Brigitte &Goodhomes
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