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| Pickles, Preserves And Jams |
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 BEEF PICKLESesame oil is derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, and far eastern cusine. This oil is valued in Ayurveda system of medicine.The black variety yields the bes.... |
 BIMBLEE PICKLEAverrhoa bilimbi tree is also known as bilimbi, cucumber tree, or tree sorrel. These small cucumber like fruits hang in bunches on the trunk of the tree. The fruits are sour and is used in fish curries in Kerala, Goa etc. |
 BREAD AND BUTTER PICKLESThis is a sweet and sour pickle. About the name of the pickle, there is no clear awareness about it. Probably it got the name from the fact that it was always served with bread and butter in a sandwich. Some people are of the view that bread and but.... |
 CARROT AND MANGO PICKLE IN VINEGARThis pickle is not overly spicy. It is an instant pickle. Need not wait for the pickle to mature. |
 CHUNDA ( MANGO CHUNDA)Mango chunda is a preserve that is made by all Gujarati households during summer. In the rural areas of Gujarat where the farmers get up early to go to work, theplas (roti) and mango chunda form their staple diet. Chunda is made by combining grated.... |
 FISH PICKLESesame / gingelly oil has the highest smoking point among cooking oils. Also it has the least chance to turn rancid(unpleasant smell and taste) when kept in the open without refrigeration. This is due to the natural antioxidants present in the oil. |
 GARLIC PICKLEPickles are an integral part of any Indian meal. |
 INSTANT MANGO PICKLEAlmost all pickles are made and kept to mature for a few weeks. But this is an instant pickle. Can be eaten instantly and will not last long. |
 KADUMANGA / KANNIMANGA ACHAR (TENDER MANGO PICKLE)This pickle is made with tender or small whole raw mangoes. This takes longer time to mature. During summer months, raw small tender mangoes in bunches are available. When pickling, a small piece of stalk is kept on the mango, as cutting off entire s.... |
 LIME AND DATES PICKLE (WITHOUT CHILLI POWDER)This lime pickle is made using only green chillies and no chilli powder. |
 PULI INJI (GINGER AND TAMARIND RELISH)Puli inji, also known as inji curry or inji puli is a sweet and sour relish. It is an integral part of Kerala sadya (festive lunch). This dish gets its heat from the chillies, spiciness from ginger, sweetness from jaggery, and tartness from tamarind.... |
 QUAIL EGG PICKLE1.Boil quail eggs. Drop into cold water and then peel. 2.Soak seedless raisin... |
 STRAWBERRY PRESERVEJelly, jam and preserves are all made from fruit mixed with sugar and pectin.Pectin is present in ripe fruits and is used as a setting agent in jams and jellies. The difference between them comes in the form the fruit takes before cooking. In jelly, .... |
 VADUGAPULI NARANGA (CURRY NARANGA) --WILD LEMON PICKLEThis is a tangy pickle of Kerala, southern state in India. It is an integral part of Sadya (festive lunch). They are usually much bigger than lemon weighing around 300 grams or above. When raw green in color which will turn to yellow when ripe. Usual.... |