Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Hiiii wanna it eat some testy, try this quick dish Cucumber pickle Ingredients Cucumber- One large Red chilly powder- One tea spoon Turmeric-quarter tea spoon Mustard- Quarter tea spoon Oil- Two table spoons Salt Remove skin of cucumber and grate it. Now squeeze it gently to remove the water content. Discard water. Now mix salt. Place red chilly powder and turmeric powder on top of the cucumber heap (do not mix). Now heat the oil to boiling. Put mustard and pour the oil on the heap, ensuring that it falls on the chilly powder and turmeric. Mix. Transfer back to oil container, (to ensure that all oil is mixed well). Mix well and your pickle is ready. Note- Unripe mango pickle is also made this way. You can either grate the unripe mango (with or without skin) or cut it into small pieces (one cm each or more) and discard the seed within. (For small mangoes, we cut with the seed itself. Comes out nice and while eating, you remove the skin). The only addition for mango is Fenugreek. You need to add quarter teaspoon of fenugreek seeds along with mustard in hot oil. This is essential to get the real taste of India Pratixa Shah Add more friends to your messenger and enjoy! Go to http://messenger./invite/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Hi Pratixa Shah, Thanks for your very testy recipe. Ritu --- On Sun, 3/22/09, Pratixa Shah <pp111shah wrote: Pratixa Shah <pp111shah Cucumber pickle " veg group " Cc: " garden " Sunday, March 22, 2009, 9:41 AM Hiiii wanna it eat some testy, try this quick dish Cucumber pickle Ingredients Cucumber- One large Red chilly powder- One tea spoon Turmeric-quarter tea spoon Mustard- Quarter tea spoon Oil- Two table spoons Salt Remove skin of cucumber and grate it. Now squeeze it gently to remove the water content. Discard water. Now mix salt. Place red chilly powder and turmeric powder on top of the cucumber heap (do not mix). Now heat the oil to boiling. Put mustard and pour the oil on the heap, ensuring that it falls on the chilly powder and turmeric. Mix. Transfer back to oil container, (to ensure that all oil is mixed well). Mix well and your pickle is ready. Note- Unripe mango pickle is also made this way. You can either grate the unripe mango (with or without skin) or cut it into small pieces (one cm each or more) and discard the seed within. (For small mangoes, we cut with the seed itself. Comes out nice and while eating, you remove the skin). The only addition for mango is Fenugreek. You need to add quarter teaspoon of fenugreek seeds along with mustard in hot oil. This is essential to get the real taste of India Pratixa Shah Add more friends to your messenger and enjoy! Go to http://messenger. / invite/ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.