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Cucumber pickle

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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/

 

 

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Guest guest

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/

 

 

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