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NONYA ACHAR (SIMPLIFIED)

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Pickles or Achar is very popular in Asian Cuisine. Today I am sharing a recipe which is popular to the Peranakan Culture mostly found in Malaysia and Singapore. Peranakan or Nyonya cuisine comes from the Peranakans who are descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.This Vegetable Achar is quiet popular among the locals here.It is an easy recipe .You can make it at home and enjoy with local delicacies likes fried rice.

Recipe for Nonya Achar :

Ingredients:

250 Gms Cucumber

100 Gms Carrots

1 Tbsp Salt

75 Gms diced Pineapple

1.5 Tbsp Roasted Sesame seeds

For Rempeh / Masala

1 Small red onion peeled and roughly chopped

1/4 Inch Fresh Ginger

2 Cloves of Garlic

2 Tbsp Sunflower Oil / Vegetable Oil

4 Candle Nuts

1/2 Tbsp Chilli Powder

1/4 Tsp Turmeric /Haldi

75 Gms Castor Sugar

60 ML Rice Vinegar

Method:

Cut the ends of Cucumber and peel the carrots. Cut the Cucumbers and carrots 2 inch long and 1/4 to 1/2 inch thick. Remove the seeds of the cucumber.Place the cucumber and carrot strips in a bowl and sprinkle salt.Toss and allow it to rest for about 45 Mins.

Blend chopped onions, garlic cloves ,ginger and candlenuts to get a fine paste.Heat oil in  a pan. Add the onion mixture, chilli powder ,turmeric and saute on medium flame untill the oil starts to leave the sides and the raw smell is gone.Keep stirring and ensure it does not burn. Lastly add sugar and rice vinegar. Once the mixture starts to boil switch off the flame and allow it to cool completely.

Squeeze the excess liquid from the cucumber and carrot strips and place it in a dry bowl.Add pineapple cubes and roasted sesame.Now pour the rempeh and mix well. Transfer the contents of the bowl to a clean and dry container. Allow it to ferment overnight . You can then store it in a refrigerator. Always use a dry spoon when serving.

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Enjoy !!!!!!!!!!!!!!!

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Raw Mango Thokku / Raw Mango dip

Mangoes are available most of the time where I live. Mango thokku is one of my favorite which I learnt from my Mom who is an expert in making varieties of Pickles.There are many thokku recipes.A best accompaniment for Sambar rice, upma, paranthas and curd rice. I love to mix it with piping hot plain rice and eat.A sheer Bliss!!!
Today I will be sharing an easy recipe to make Mango Thokku.
 
Ingredients:
2 Cups Grated Raw Mango
1 Tsp Mustard seeds
15 Green Chillies
Salt to Taste
½ Tsp Hing / Asafoetida
 1.5 Tsp Methi/ Fenugreek & Haldi/ Turmeric  Powder mix (I keep this mixture handy –For every 1 Tsp of Methi add 2 Tsp of Haldi)
Method:
 
Grind 1 cup of  grated Raw mango and green chillies. No water to be added.
Heat 2 Tbsp of Oil in a wok. Add the mustard seeds and hing. Once the mustard splutters add the grated mango, mango and chilli paste and mix well. Once the oil starts to leave the sides of the wok add salt and mix well. Lastly add Methi and Haldi powder ,mix well and switch off the flame . Allow it to cool and then store it in an air tight container.
It is so finger licking good that it is  hard to resist.
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Enjoy this yummy thokku!!!!!!
 
PS: Use a dry spoon always.
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Bittergourd & Bell Pepper Pickle/Karela aur Shimla Mirch Ka Aachar

 

 

Hello !!!

A sneak peak into my kitchen for making pickles. Here is another easy version I learnt from my mom.One of the yummiest pickle i have ever had.Love these yummy crunchy bites.

You can make many variations using different veggies.This is quick and can be made in small quantities without any hassle.

Recipe for Bittergourd & Bell Pepper Pickle/ Karela aur Shimla Mirch Ka Aachar

 

Ingredients:

2 Karelas / Bittergourd slit
1 carrot slit lengthwise
1 Green Bell Pepper / Shimla Mirch cut into cubes
1 Red chilli cut lengthwise
1/2 tsp Haldi / Turmeric
3 tsp Kuti lal mirch powder/ Coarsely ground red chilli powder
Juice of 2 lemons
1 Tsp Rai /Mustard seeds
1/4 Tsp Hing
3/4 Tsp Methi seeds Fenugreek  roasted and powdered

Method:

Cut the vegetables as mentioned above.Heat 2 to 3 tbsp of oil in a pan.Add mustard seeds.Once they splutter add hing ,haldi and powdered methi. Add all the veggies and saute for 7 to 8 mins.Add chilli powder and salt to taste and mix well.Switch off the flame after 5 mins.Add lemon juice and mix well.

Store it in a air tight container.

Lasts for about a week if kept outside. You can store it in a refrigerator to increase shelf life.

 

 

Enjoy!!!!!

 

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Drumstick Pickle

Pickles are my favourite. My food platter is incomplete without pickle. My Mom and Mom In Law make different variety of pickles and each one has their own unique style and recipe. I always pack pickles on my way back from India. I had never thought of making Pickles at home until this year. I started making Instant pickle and it was liked by my family. That boosted my confidence and thus began my journey of making pickles . I  have tried  many types of pickles. One such unique pickle recipe is Drumstick pickle .

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Recipe :

Ingredients:

2 Tender drumsticks chopped to 1″ or 2″ length

1 Tomato chopped

2 to 3 Tsp    Red    Chilli Powder (Depends on your spice intake level)

2 Tsp Methi Seeds/Fenugreek dry roasted and powdered

Lemon sized Tamrind

Salt to    taste

90 ml oil

For Tadka:

Few   Curry leaves

1/4 Tsp Mustard/Rai

1/2 Tsp Channa Dal/ Bengal Gram

1/2 Tsp Urad Dal/ Black Gram

1/4 Tsp Turmeric /Haldi

Method:

Dry roast methi seeds and blend to make fine powder. Soak tamrind in 1/2  glass hot water. Heat 80 ml oil in a wok .Add the chopped drumsticks.Shallow fry for 8 to 10 mins on medium flame.Then remove and keep it aside. In the same wok add chopped tomatoes, haldi and salt to taste.Cook till the tomatoes turn mushy.Then add the drumsticks and cook for 4 mins.Ensure the raw smell of drumstick is gone. Squeeze the tamrind and add the pulp in the wok.Add chilli powder,salt to taste and methi  /fenugreek  powder  and   mix well.Once the oil starts leaving the sides you can switch off the stove. Heat the balance oil in a pan.Add curry leaves ,channadal/bengal gram,Urad dal /black gram,  mustard seeds.Add the tadka on the pickle and allow it to cool.Store it in a air tight container. This Pickle is lip smacking and I am sure you will love it.

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Instant Mixed Vegetable and Garlic Pickle

Pickles are an all time favorite at my place. Being abroad I am unable to make pickles in the traditional way. It is always my mom and mom in law who make awesome yummy pickles in their own distinctive style and send it to me. My lunch and dinner is incomplete without pickles.

As my stock of pickles are over and my next trip to india is not so soon, I thought why not give it a shot here. To start with I made small quantities and yes I can now say that I have nailed this no fail recipe. My family just loves it and now this is a regular on my to do list.

Now I am experimenting with various combinations. I will share it with you all as and when I make it next time.

 

Recipe for the Instant Mix Vegetable and Garlic Pickle

2 Cup Peeled Garlic Pods

1 Cup Baby Corn (Cut Into 1 inch Pcs)

1 Big Carrot Peeled (Cut Into I Inch Pcs)

1 Green Pepper (Cut Into Pcs lengthwise)

1 Cup Cauliflower Florets

Heat oil in a pan . Add mustard seeds and Asafotida/ Hing. Add garlic and slightly roast for 2 mins. Add all the other veggies and saute for a minute. Add salt and lemon juice. Let it simmer for 2 mins. Add the Pickle/ Aachar masala(given below) and switch off the flame. Add vinegar and mix well. Let it cool and then store it in an airtight container.

Recipe for the Masala:

1.5 Tsp Fenugreek /Methi Seeds

3 Tsp Mustard Seeds

1.5 Tsp Turmeric/Haldi

6 Tsp Red Chilli Powder

5 Tbsp Lemon Juice

3 Tbsp Vinegar

2 Tsp Salt

1 Tsp Kasmiri Chilli powder

Oil 100 ML

Roast Fenugreek/Methi seeds and Mustard seeds slightly and powder them with Turmeric powder/Haldi and Chilli powder.

PS: Notes

1 CUP= 160 ML

You can increase the quantity in the same proportion as per your requirement. Stays well upto 2 Months if you keep it in the fridge.

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