436: Cilantro Pickle/Coriander Leaves Pickle

I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Ingredients

Fresh Coriander Leaves          1 big bunch

Curry leaves                         ½  cup

Ginger                                 1  Big piece

Lemon Juice                         ¼ cup

 Spicy Masala Powders

Fenugreek Powder                 1 Tbsp.

Mustard powder                    2 Tbsp.

Turmeric Powder                   1 tsp.

Red Chili powder                   2 Tbsp.

Hing                                    ½ tsp.

Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.

Mustard seeds                        1 Tbsp.

Urdh dhal                               1 tbsp.

Method:

• Clean and cut the coriander leaves. Keep aside.
• Chop the ginger in small pieces. Keep aside.
• Cut the curry leaves into small pieces. Keep aside.
• Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
• Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
• Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
• Switch off the stove and kept it for cool.
• Now take a big bowl, add all spicy masala powder one by one and mix it well.
• Add the cooled coriander mix in to the bowl and mix it well.
• Now add the lime juice and mix it well. Rest it for 2 days 
• After 2 days, the coriander pickle is ready to use.
• This can be stored for a year or more, if refrigerated.

435: Tri Color Salad

Raw vegetables should be a major component of any health diet. Use whatever vegetables are in season. This healthy salad platter makes a splendid centerpiece for a festive occasion. The colors are stunning.

Red Beet Salad

 

Raw Beets                            1 no (Grated)

Sunflower seeds                    1/2   cup

Chopped Mint                        1 Tbsp.

Green – Lettuce  salad

Chopped walnut /Almonds      ½ cup

Lettuce                                  1 bunch

Green Bell pepper                   1 no (chopped)

Olive oil                                  2 Tbsp.

Salt and Pepper                       To ‘Taste

Orange –  Carrot Salad

Carrot                                    2 No. (Shredded)

Unsalted Peanuts                    1 Tbsp.

Oil                                         1 Tbsp.

Cumin seed                            1 Tsp.

Mustard seeds                        ½ Tsp.

Sesame seeds                         1 Tsp.

Ground coriander                    a Pinch

Cayenne Pepper                      ¼ Tsp.

Lemon Juice                            1 Tsp.

Chopped Fresh Cilantro            2 Tbsp.

Method:

To Make the Beet Salad:  

•  combine all the ingredients.

To Make Lettuce Salad:

•  Heat skillet and toast the walnuts/Almonds over high heat until brown, leave to cool. Mix the Lettuce and green bell pepper. In a separate bowl, combine the olive oil, slat and p-pepper and pour over the Lettuce mixture.

To make Carrot Salad:

• Place the carrots in a bowl and stir in the salt. Toast the peanuts in the skillet, stirring constantly until they turn a darker color and give off a rich aroma. Leave peanuts to cool and grind them coarsely or crush with a mortar and pestle. 
• Heat the oil in a small pan and toast all the seeds until they “pop”. Add the ground coriander and cayenne pepper to the seeds and cook for a 1 minute. Stirring constantly.
• Stir the mixture into the carrots, along with peanuts lemon or lime juice and chopped cilantro.

Arrange the Salad

Arrange each salad attractively on a large serving platter, Keeping them separate.

 

Tri Color Salad

434 : Sarson Ka saag / Mustard Greens Gravy

Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.

Ingredients:

Mustard Greens (Sarson leaves)        1 Bunch      

Mustard Greens

Spinach ( Palak)                               1 Bunch

 Chopped Fenugreek Leaves              ½ cup

Finely grated Ginger                          2 Tbsp.

Finely chopped Green chilies              5 no.

Finely chopped tomatoes                   ½ cup

Ghee/ Oil                                          1 Tbsp.

Maize flour                                        2 Tbsp.

Salt                                                  To Taste

Butter                                                1 Tbsp.  

Cilantro for Garnish        

Method:

• Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
• Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
• Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
• Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
• Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
• Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
• Add the reserved water to adjust the consistency if necessary.
• Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
• Serve hot garnished with a dollop of white butter and cilantro.
• Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
• The best is to serve with makki di roti. Nothing beats this combination.