Ambra Pickle

 

                              Ambra Pickle (Hogplum Pickle)


INGREDIENTS:
  • Ambra fruit- 250gm
  • Mustard oil- 1/2 cup
  • Salt- 4tbsp
  • Yellow/black mustard coarse powder- 2tsp
  • Fennel seeds- 2tsp
  • Fenugreek seeds- 1tsp
  • Carrom seeds- 1tsp
  • Turmeric powder- 1/2 tsp
  • Red chilli powder- 1/2 tsp
  • Garlic crushed- 1tsp 
  • Asafoetida- 1/4 tsp

PROCESS:
  1. Wash ambra fruit and dry nicely. Remove stalk and cut into two halves. Deseed if required.
  2. In a pan, dry roast fennel seeds and yellow/black mustard seeds. Make coarse powder of these.
  3. In a pan, heat mustard oil and heat it properly. Reduce the flame, add fenugreek and carrom seeds. Then add coarse powder of fennel and mustard seeds. Also add to the pan crushed garlic and asafoetida. Saute for a while. Now add ambra pieces and mix.
  4. Switch off the flame. Add salt, turmeric and red chilli powder. Mix really well all the ingredients. All the ambra pieces should be nicely coated with the spices.
  5. Pickle is ready. Once it cools, store them in air tight container.
[NOTE- To have longer shelf life, make sure pickle is drenched in oil completely.]

Recipe by- Suchi Srivastava
Instagram- suchisrivastava26
Facebook-  Suchi Srivastava

Comments

Post a Comment

Popular posts from this blog

Achwani

Image
  It is an ayurvedic nutritional mix of more than 30 herbs like ashwagandha, satavari, munakka, edible gum, etc which helps in recovering from day to day weakness and fatigue.   INGREDIENTS: Achwani powder- 2tbsp Jaggery- 100gm Almonds- 20gm Pista- 20gm Poppy seeds- 20 gm Cashew nuts- 20gm Fox seeds- handfull Cumin seeds- 1/2 tsp Turmeric- 1/4 tsp Ghee- 4tbsp Water- as required Dry ginger powder- 1tbsp PROCESS: Soak overnight all the dry fruits in a bowl. Drain the soaked dry fruits and grind into a finr paste. In a pan/ kadhai, heat ghee. Add cumin seeds and let it crackle. Add the dry fruits to it and also achwani power and turmeric powder to it. Add ginger powder to kadhai and roast these till the paste turns golden and it oil starts to separate. Add to it jaggery (crushed). Let the jaggery melt. Adjust jaggery as per choice. Add water to it and let it boil and cook on low heat for 5 mins. Achwani is ready to be served. Serve it hot with puri or drink it as it is with spoon...
Read more

Mushroom Galawati

Image
  Melt in mouth recipe. It is a delicious recipe served as party snacks and appetizers. INGREDIENTS: Button mushroom- 20-25 (sliced) Oil- 1tbsp Green chilli- 2-3 (chopped) Large onion- 1 (chopped) Ginger garlic paste- 1tsp Red chilli powder- 1 1/2 tsp Cumin powder- 1 1/2 tsp Garam masala powder- 1/2 tsp Turmeric powder- 1/4 tsp Salt- (to taste) Fresh coriander leaves- 2tbsp Boiled potatoes- 2 medium (grated) Gram flour- 3tbsp (roasted) Cottage cheese- 50 gms Chutney- (to serve) PROCESS: Heat oil in a non-stick pan, add green chillies and onion and saute till onion is translucent. Add ginger garlic paste and saute for 1-2 mins. Add mushrooms and saute till golden brown in colour. Add red chilli powder, cumin powder, garam masala powder and turmeric powder and mix. Add salt. Cook for 2 mins. Add half of coriander leaves and mix. Switch off the gas and set aside to cool. Once cook, put the mushroom mixture into a blender jar. Add potatoes, gram flour, remaining coriander leaves and cr...
Read more

Singhare ka Achar (Pickled water chestnut)

Image
   Add taste and joy to your life by this fresh pickle. INGREDIENTS: Singhara- 1Kg Turmeric powder- 1tbsp Red chilli powder- 1tbsp Salt- [as per taste] Mustard seeds [rai]- 2.5 tbsp Garlic cloves- 10 Mustard oil- 3/4 cup (heated and cooked) Green chilli- 10-12 PROCESS: Clean and cut singhara. Add them to a cooker and boil it till 2 whistles with 2 cup of water. Drain and let it cool. In a grinder put green chilli, mustard seeds, garlic gloves and make a coarse paste. In a large bowl, put boiled singhara and add to it garlic, chilli and rai paste. Also add turmeric powder, red chilli powder, salt and mustard oil. Mix properly. Transfer it to a clean and dry jar. Can be eaten instantly and if kept in fridge it can last for 2 weeks. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava
Read more