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Posted by on Nov 12, 2015 in Pickle / Achar / Jam | 0 comments

Homemade Pineapple Jam / আনারসের জ্যাম

Homemade Pineapple Jam / আনারসের জ্যাম

  As you know (or could guess), I am big fan of homemade cooking and I have hobby of gardening. So when I have grown huge pineapple in my garden, I thought to make some Jam for my Mum( Hopefully she will visit us soon) . I am adding pineapple flower photo for my readers.  I have used pinch of cinnamon powder which enhances the flavour and gives gorgeous colour, but it’s totally optional. Before start making jam , please keep in mind that jam sets better with tangy and ripe fruit (which has more pectin) than overripe sweet fruit. So overripe sweet fruit and overcooking are two enemy of jam setting. If you still want to use overripe fruit for sweetness, use half amount of overripe and half amount of ripe fruit. Or you can you use store bought jam setter. Personally I like to have chunky fruit piece in my jam, If you like smooth jam just blend the pineapple.   Ingredients 2 cup pineapple 1 and ¾

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Posted by on May 24, 2015 in Pickle / Achar / Jam | 0 comments

Grated Mango Pickle / Kacha Amer Jhuri Achar / ঝুরি আমের আচার

Grated Mango Pickle / Kacha Amer Jhuri Achar / ঝুরি আমের আচার

  You will need firm raw mango for this pickle. Ingredients: 5-6 raw mangoes 2 tsp mustard paste 1 tsp ginger paste 1tsp chopped garlic ¼ tsp fenugreek seeds(methi) ¼ tsp Fennel seeds(mouri) ¼ tsp black cumin seeds (kalijeera) 2 dry red chillies 1 tsp mustard paste ½ tbsp chopped ginger mustard oil ½ cup vinegar 1 tbs sugar Salt to taste   Ingredients: Peel the skin of the mangoes and grate it. Soak grated mango for 2hours and squeeze the water out. Dry roast fenugreek seeds, fennel seeds, black cumin seeds and dry chiilies; grind it. Now mix all ingredients together and put this pickle mixture in a sterilized glass jar. Pour enough mustard oil to cover whole pickle mixture and leave it under sun for at least month after that this pickle will be ready to eat. উপকরণ : কাঁচা আম ৫-৬টি রসুন কুচি ১ কাপ, ১/৪ চাচামচ মেথি ১/৪ চাচামচ মৌরি ১/৪ চাচামচ কালিজিরা ২ টি শুকনা মরিচ ১ চাচামচ আদা বাটা ১ চা চামচ রসুন কুঁচি

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Posted by on May 5, 2015 in Pickle / Achar / Jam | 6 comments

Sweet and sour mango pickle / Amer Tok Misti Achar / আমের টক মিষ্টি আচার

Sweet and sour mango pickle / Amer Tok Misti Achar / আমের টক মিষ্টি আচার

  You can make this pickle with or without skin mango which is totally up to you. I made this one with skin. Sugar and chilli can be added to your taste. With love, Rownak Ingredients: 1 kg Raw mango 2 ½ cups sugar/ Gur(or to taste) 1 tsp turmeric powder 1 tsp fenugreek seeds(methi) 1 tsp Fennel seeds(mouri) 1tsp black cumin seeds (kalijeera) 1 tsp chilli powder 1 tbsp mustard paste ½ tbsp chopped garlic ½ tbsp chopped ginger 1 cup mustard oil 1 cup vinegar Salt to taste How to make: Cut mango and remove the seed. Cut into small pieces with skin or without skin, wash and soak into salt water for hour. Strain and mix chilli powder and 2 tablespoon salt and dry under sun at least 4 hours. Roast all seeds separately and grind them. Heat the pan with oil and add garlic, mustard paste, ginger paste, rest of spices and vinegar. When it cooperates together, add mango pieces. Stir well, cook about 5minutes and

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Posted by on Dec 10, 2014 in Pickle / Achar / Jam | 11 comments

Indian Gooseberry Chutney / Amlokir Chatni / Amlokiri Morobba / আমলকীর চাটনি / আমলকীর মোরব্বা

Indian Gooseberry Chutney / Amlokir Chatni / Amlokiri Morobba / আমলকীর চাটনি / আমলকীর মোরব্বা

  Indian Gooseberry / Amloki is a great source of vitamin C.  This tiny fruit contains as much vitamin C as 2 oranges which is more than enough to fulfill daily requirement of an adult. Though usually we consume  Indian Gooseberry / Amloki as raw , you can dry it for off season or make it pickle (though it lose vitamin C then ). So enjoy this beautiful fruit raw. Thanks. Ingredients: 250 grams Indian gooseberry / amloki 250 grams Sugar / gur 1 and 1/2 cups Vinegar 2 tablespoons mustard oil 1 tablespoon ginger (finely slice) ½ tablespoon garlic (finely slice) 1 bay leaf 4-6 Dry chillies Salt to taste ½ teaspoons alum(fitkiri)     How to make: Prick each Indian Gooseberry with fork. Dissolve alum in water and soak Amloki(Indian Goose berry) in it for 7-8 hours. Remove Amloki(Indian Goose berry) from water and wash well. Heat a bowl of water and salt and boil Amloki(Indian Goose berry) in it. Strain water and keep aside Amloki(Indian Goose berry). Heat the

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Posted by on Dec 2, 2014 in Bhorta/Mash, Pickle / Achar / Jam | 2 comments

Wood Apple Chutney / Kodbel Bhorta / Kodbel Makha

Wood Apple Chutney / Kodbel Bhorta / Kodbel Makha

  Wood apple has hard shell which needs to crack to open. There are two types of wood apple (Bel). One is sweeter in taste and the other one sour in taste. Sour wood apple is called “Kodbel” in Bengali. This sour wood apple(kodbel) is used in making lip smacking chutney. Like any chutney ingredients depends on your taste, please add spices up to your taste. Enjoy. Ingredients: 1 wood appleI(1/2 cup)(kodbel) 2-3 dry roasted Chillies 3-4 cloves galic(finely chopped)(1/3 teaspoon) 1 teaspoon mustard oil(optional) Salt to taste Sugar to taste 1 teaspoon coriander leaf (chopped) How to make: Crack the wood apple (kodbel) and take out the pulp. Smash the pulp well and mix with all ingredients together. Enjoy lip smacking Wood Apple Chutney / Kodbel Bhorta / Kodbel Makha.    

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Posted by on May 19, 2014 in Pickle / Achar / Jam | 0 comments

Chaltar Achar / Elephant Apple Chutney

Chaltar Achar / Elephant Apple Chutney

Chaltar Achar / Elephant Apple Chutney will remind or take to our childhood (in front every school roadside pickle vendor used to must have this pickle). It is well known for its vibrant orange/ red colour and sweetness to attract kids. You can make without colour, taste will be same. But I used food colour to get the colour. I haven’t said the amount of sugar here because it depends on sourness of elephant apple and your taste bud. Enjoy. Ingredients: 1 large elephant apple(chalta) 2/3 tsp panch phoron 2 cloves garlic(chopped) 4-5 dry chillies ½ tsp turmeric Food colour(option) 1/3 cup mustard oil Sugar to taste Salt  to taste     How to make: Cut and peel elephant apple and cut into desire size. Wash it and boil it with turmeric and 1 tsp salt. Drain water and keep the water. Take elephant apple and tenderize (chheche nin) it. Crush panch phoron and chillies together. Heat the oil; add garlic and chilli-panch phoron mix. When aroma starts coming out,

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Posted by on May 9, 2014 in Pickle / Achar / Jam | 0 comments

Habanero Chilli Pickle/ Bombai Moricher achar(Tok Jhal) (Crazy Hot )

Habanero Chilli Pickle/ Bombai Moricher achar(Tok Jhal) (Crazy Hot )

  I used Habanero chilli which is literally crazy hot. So I blended ¾ and chopped ¼ amount of chilli. If your chilli is not too hot, you can just chop it. But I will say, try to make with hottest you get. To balance heat I used mango in this pickle, but you can use olive, tamarind paste. As you know Habanero Chilli Pickle/ Bombai Moricher achar has to have little amount (not spoonful!!) to enhance taste of your meal or you can add it in meant curry.   So enjoy the heat of Bombai morich (habanero chilli). N.B. Panch phoron is five whole Bangladeshi spice mix(fenugreek seed, nigella seed, carum seed, mustard seed and fennel seed). Panch means five in Bengali. If you cannot find carum seeds you can substitute with celery seeds. Sadly find Wikipedia gives wrong description of panch phoron consists with cumin seeds. Cumin seeds never use for Panch phoron. Ingredients: 200 grams Chilli (Bombai Morich) 200 gram green mango / olive/ tamarind paste(Less or more

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Posted by on Jan 11, 2013 in Pickle / Achar / Jam | 0 comments

Mango Kashmiri pickle / Amer Kashmiri Achar / আমের কাশ্মীরী আচার

Mango Kashmiri pickle / Amer Kashmiri Achar / আমের কাশ্মীরী আচার

  Sorry to post pickle recipe now. But as you know, its mango season in Australia. So it is the best time for me. Mango Kashmiri pickle/ Amer Kashmiri Achar is a very popular subcontinental sweet and sour pickled mango. it originated in Kashmir but it is widely made in Bangladesh.   Ingredients: • 1 and ½ kg raw firm mango • 1 tablespoon ginger • 4 dry chillies • ¾ cup white vinegar • 1 and ½ cups sugar • 1 and ½ tables salt       How to make: 1. Peel mangoes and cut into pieces. 2. Wash mango pieces and add salt with it. Keep aside for at least 2 hours. 3. Wash it twice and place into a strainer. Let it dry. Even you can it in refrigerator. 4. Cut the chillies into round shape and remove the seeds . 5. Cut ginger into thin slice. 6. Heat saucepan with all ingredients together and stir occasionally. 7. Cook it till mango is cooked and syrup

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Posted by on Dec 31, 2012 in Bhorta/Mash, Pickle / Achar / Jam | 0 comments

Spicy Mango Slice / Am bhorta

Spicy Mango Slice / Am bhorta

  I try to keep Spicy green mango Slice / Am bhorta as simple possible. Please don’t forget to use lime leaf which gives the recipe a unique flavour. If you want you can add mustard paste or kasundi. Ingredients: • 1 large firm green mango • Salt • Sugar • Chilli powder • 1 -2 lime leaves         How to make: 1. Peel the mango and wash it. 2. Slice mango as thin as possible. 3. Mix all ingredients together (wash your hand and feel free to use your hand). 4. For salt, sugar and chilli powder I prefer to do taste as you go. 5. Enjoy the mouth watering flavour of Spicy green mango Slice / Am bhorta.  

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Posted by on Dec 20, 2012 in Pickle / Achar / Jam | 1 comment

Amer Morobba / Mango Marmalade / আমের মোরব্বা

Amer Morobba / Mango Marmalade / আমের মোরব্বা

    There is some restriction for me to use negative word online. But I don’t like summer. Two things are good in Summer Mango and Cricket. In Gold Coast there is huge production of mangoes this year. I am so excited to make pickle with it and preserve it for long. I use cinnamon stick which gives a distinctive flavour; though you can make Amer Morobba / Mango Marmalade without cinnamon. Shell lime(chun) is used to remove the sourness or mango. You will find Shell lime(chun) in Indian grocery. Hope we will enjoy the flavour of Amer Morobba / Mango Marmalade and don’t forget like my facebook page or join my facebook group to keep in touch with me. Thanks.   Ingredients: • 8 large raw mangoes • ½ teaspoon shell lime(chun) • 2″ cinnamon stick • 3 and ½ cups sugar • 1 and ½ cups water             How to make: 1. Peel the skin of the mangoes and deseed it. Cut into

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