28th February 2007, 01:03 AM
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 | IL Hall Of Fame | | Join Date: Dec 2006 City: Al Khobar State: Dammam Country: Saudi Arabia
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 Garlic pickle
Ingredients Garlic (with its outer coverings well peeled) 1 Kg
Gingelly Oil 500 ml
Lime fruits (medium sized) 30 nos.
Coriander seeds 30 gms
Fenugreek (vendhayam in Tamil) 10 gms
Jeera 10 gms
Asafoetida 10 gms
Chilli powder 100 gms
Salt powder 100 gms
Jaggery (powdered) 100 gms
Turmeric powder 10 gms
Mustard 10 gms Method: - Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour. Grind them in a mixie nicely. This is "Masala Powder".
- Cut the lime fruits, extract the juice, filter and keep it. Add a pinch of salt to this so that it may not turn bitter.
- Heat the gingelly oil in a thick pan. Add mustard. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes. Allow it to cool and store in bottles.
Important: Keep on stirring the garlic and other components throughout taking care not to mash the garlic. It can be used on the same day. |