Pickles & Preserves

12 Limes
1 Pkt -100gms Kepra masala(available in super market)
10 cashewnuts
10 dried grapes(kishmish)
1/2 or 3/4 kg sugar( as you require More )

Cut the limes into four pieces& remove all the seeds
after removing the seeds,put the limes,cashewnut&dried grapes into the mixer coarsely.
do not grind it very fine.
Remove the contents from the mixer & 50 gm of Kepra masala & add sugar
Keep the Mixture in a airtight container for 2 days .
childern likes very much this type of pickle.

Nellika Murabba :

Nellikka = 1 kg ( to be grated raw )

Kalkandu Powder = 1 1/2 Kgs

Ginger = 1/4 Kg ( to be cleaned removing the skin thoroughly and
grated)

Ellaichi = 25 gms ( powdered )

Method :
Take a heavy bottomed vessel or cooker. Mix the first three ingredients thoroughly and place it over fire.
Allow to simmer stirring well. Let it come to one string consistency.Now add 25 gms elaichi powder and store in sterilised broad mouthed bottles as for Chavanprash. Allow to cool and place the lid.
Murabba is ready.

The quantity of the Kalkandu powder could be twice the quantity of the
grated Nellikkai - Ginger mixture by measure.This is to help you to make small quantities.

Dear Saikripa,
once i have tasted it in one of my friends home, took recipe from her and lost it. i was little hesitant to ask her again. now you gave it. thanks a ton for sharing this.

regards
vidyasundar

It is that time around to make avakkai by next month all the jars to be cleaned and things to be got dried and grounded to make fresh pickle for the year..
I usually never use the avakkai the year it is made the children they love them only after a year, so like that what to do with the avakkai that has been stripped of all the mangoes only the gravy left, no problem, and this is what my mother does from what I gave her..

Lime, narthanga, or small amla, bigger amla, and veg like carrot, cauliflower and whatever u want to pickle just heat the water to boiling and add these into that and sim for some time until they have turned a little tender, now cut them into eatable chunks level and mix it up with the avakkai gravy,
Now you have narthanga avakkai, amla avakkai, lemon avakkai veg avakkai and what not…..

So happy pickling…sunkan

dear ilites,
I hope some of our friends here must have been preparing this V8 vegetable juice at home.
If you do so, can you give me some suggestions of how to make it with the ingredients list?
Thanks in advance.

sriniketan

Hello,

In this summer You get more Ginger and mango.To Consume them for a year you can try this.

I tryed in OTG Oven
Grate the Ginger in Plate around a Kg before grating peel of the skin.
Mango grate with skin.

Take a Aluminium Plate or biscuit tray which fits according to your oven reqired 2 Plates
Places those ginger and mango in each plate before placing them in oven pre heat the oven for 10 mins 150 degree then place both the trays gain increase the time for 15 mins continue this for 3 to 4 days until the ginger and mango gets into crispe then store in air tight container if required heat them monthly once in oven .

This will help you for an year, it can be used as per your requirement.

Thanks
RajalakshmiM

Hi RajalakshmiM,

we used to do the same with sunlight. Now as a modern trend you are doing it in oven. WaaW Kiya Zamana AA gaya?

RECIPE :

Lime 1 kg
Raw ginger
Salt 250 – 300 gms
Raw black pepper
Sarasaparilla root can be added according to taste
Green chillies

Mix all the ingredients and squeeze some lime juice to cover the mixture . If juice is not available , add CA solution to cover and keep in the sun . Pickle will be ready within a week .

Thanks
RajalakshmiM

Ingredients

Lime peel 1 kg
Salt 250 gms
CA ( 20 % ) 50 gms
Tumeric pwd 10 gms



Boil 200 ml of water and cool the water add CA until it dissolves .
Mix all the ingredients and keep for 1 week .

RECIPE :

Red chilli pwd 100 gms
Mustard 10 gms
Gingelly oil 300 gms
Methi 10 gms
Asafoetida 1 gms

Heat the oil season with mustard . Remove from fire . After a few mins add masala powder and
mix with the soaked peels . Bottle it .

Thanks
RajalakshmiM

RECIPE :

Lime 5 kg
Salt 1.25 kg
Green chilli 25 gms
Raw ginger 250 gms
Red chilli pwd 1/2 kg
Tumeric pwd 50 gms
Gingelly oil 1 kg
Mustard 200 gms
Roasted methi pwd 50 gms
Asafoetida 3 gms


Wash the lime and cut into 4 – 6 pieces . Mix the pieces in salt . Cut the chilli
from middle leave as a whole , slice the ginger and add them in a lime . Keep
in a sun for 4 – 5 days . Heat the oil add mustard , Asafoetida remove
from fire . Mix tumeric , red chilli , methi and lime pieces . Finally Bottle .

Thanks
RajalakshmiM