Sesame Pickle

Sesame is one of the side ingredients in many varieties of pickles. However, some prefers it as main ingredients as a pickle also. Here is one such recipe of pickle where sesame is not the side ingredients but a main ingredients to make it a pickle. I am sure this new twist will delight your taste buds.

There are mainly three color of sesame available in the market and which color you pick will make the difference also. white is just too royal and black just spoils the look of the pickle and brown is just perfect for this pickle making work. However, in your kitchen you are the king so go ahead and do what you want to do.

Ingredients :

Sesame seeds   : ¾ cups

Soybeans   : ¼  cups

Chili   : Two or three

Lemon : three medium size

Salt : as per taste

 

How to convert all these ingredients into a pickles ? 

• • Take a frying pan and put it over gas. 
  • Gas on, on medium heat.
  • When it's hot enough put sesame seeds in it. Sesame starts pop up fast so keep moving it fast or What I do is to low down gas and cover its with lead so that the popped up seeds won't fill the gas stove.
  • When it properly toasted then put it aside.
  • Dry fry soybeans also. When the skin of the soybeans will open up then you know it's properly toasted. If you have oven in your home please use it to roast soybean.
  • When it's done then keep it aside for half an hour.
  • Once it's cooled down then then roll a mortar or a heavy object over it so that the skin of soybeans will come out. You have to clean all the skins out otherwise it gives coarse taste to the tongue.
  • Put sesame in a mixture to grind it, put some water when you mix it. It should look like a paste.
  • Put soybeans also in a grinder, yes you should put water to grind it properly. All the ingredients has to make a fine paste.
  • Put salt, chili, in the mixture and then mix it one more time.
  • Pour the mixture in a bowl and squeeze all the lemon over it. 
  • And then again, mix it properly.
  
  
  Now, your pickle is ready !  

Yellow Mustard Pickle

Mustard has been a mere ingredient in many types of pickles but there are people who knows how to use it as main pickle was something new to me. So when Unisha Sah, who is working in Kathmandu gave this pickle to taste. I liked it so much. I asked her to give me the recipe. Its her mother who loves to make pickles and share it to her relative. I am indeed surprised Unisha can give me the entire recipe in so much detail. I must admit I am impressed. To be honest, she does not look like the one, who knows and enjoys eating pickles. She likes it when it's less hot.  

Ingredients :

Yellow mustard [Sarsyu] : Half kg [ 500 grams ]

Fresh chili : Half kg [ 500 grams ]

Lemon Juice : One bowl juice [or 10 - 15]

Ginger : 150 grams

Salt : As per taste

Mustard oil : Half cup [ 250 ml ]

Process of making all these ingredients into pickle.

• Clean yellow mustard [sarsyu] by running it over clean water and when you do it do so by keeping it on fine sieve, so that the small mud grains will washed away when you run water on it.
• Let it dry under sun for about two hour.
• Let the cleaned chili also dry under sun so that all the water will be dried out.
• Use flat bamboo baskets or clean cloths, plastics to dry it under sun.
• Once the mustard grain gets dried out, squeeze all the lemon juice in a plastic or glass bowl and then soak mustard seeds with it overnight. Make sure mustard is totally under the lemon juice. Lemon juice should be over three inch of mustard seed. Cover it with clean and dry plastic lid.
• Next day put it into the mixture and make a paste.
• Cut ginger in small long pieces. And then put it into the mustard paste.
• Chop chili in small round shape. And mix it in the paste.
• Add salt and pour some mustard oil on it and then mix properly. 
• Put it in a glass bottle and keep the lid that is airtight.
• Put the bottle under sun for couple of weeks so that the pickles gets matured.

Now your pickle is ready !

Tips : 

1. In general, this is for long time preservation bottled pickle. But, it can be eaten fresh also.
2. Do not use any type of metal vessels to soak mustard seeds over night. Mettle gives bitter taste to lemon and this is also harmful for health reason.
3. Keep this out of water. Use clean and dry spoon to take out pickle. This way the pickle last longer.

Shredded Radish Pickle

Radish, now a days is available around the year in Kathmandu and we can convert it into pickle anytime we want. Its easy and less time consuming task. The biggest plus point of this vegetable is this is one of the food digestive and green peas also helps to digest food. So, its pickle has two plus points in it.

Ingredients : 

Radish : medium size radish [or 250 gram]

Green peas : 50 grams soaked overnight [ small or big makes no difference]

Lemon : one and half juicy one with medium size

Fresh chili : two - three

Chili powder : half tea spoon

Garlic : two cloves

Ginger : 2.5 cm in length

Salt : as per taste

Sesame : roasted two teaspoon

Turmeric powder : half teaspoon

Fenugreek seeds : half teaspoon

Clear Oil : one table spoon

How to convert all these ingredients into pickle ?

• Shred radish in a shredder and keep it in a bowl with soaked green peas.
• Cut fresh chili in round shape but not too thin.
• Chop garlic and ginger also in thin and long shape.
• Keep everything into a bowl.
• Squeeze lemon over it. After this keep it aside for 15 minutes before you start making pickle.
• While you leave those ingredients soak in lemon juice roast sesame and then grind it.
• Put chili powder, salt, roasted and powdered sesame seeds on it.
• Put a frying pan over gas on medium heat.
• Put oil on it. When the oil is hot enough put fenugreek seeds on it.
• Wait until the fenugreek seeds turns into black.
• Pour the hot oil over the bowl where all the ingredients are on it. Make sure the turmeric powder is on top of all the ingredients so that when you pour hot oil it runs over the turmeric powder.
• After putting hot oil on it please put cover on the bowl for about a minutes.
• Then, you can mix the ingredients properly.

Now, your pickle is ready !

Tomato Pickle

Tomatoes are available around the year and that is a good news to all tomato lovers. No wonder, we prefer to eat its pickles every time we eat rice and dal regardless of time. When it comes to choice of tomatoes I would like to suggest you to take tomatoes that are of small size but surely bigger than cherry tomatoes. I am talking about tomatoes which are grown in Panchkhal or in Kavre area rather than other part of the city. Because pickle taste a lot better, if; tomatoes are from that side of the country. The taste of pickle makes us feel tomatoes are of superior in its taste than the tomatoes from hotter part of the country.

Ingredients :

Tomatoes : 200 grams

Fresh chili   : three four nos

Garlic : 3 nos

Onion : one medium size

Salt : as per taste

Turmeric powder : 1/3 teaspoon

Fenugreek seeds : half teaspoon

Sunflower Oil : 2 tablespoon

How to convert the ingredients into pickle ?

• Clean tomatoes and cut each one in our pieces.  
• Peel garlic and then chop it finely.
• Chop onion also finely.
• Cut the fresh chili in small round shape.
• Put a karai over gas and Gas on.

• Put oil on it. When it's hot enough then  add fenugreek seeds.
• When the color of fenugreek seeds turns black then put garlic.
• Stir it until its color turns into golden brown.
• Add turmeric on it.
• Then add chopped onion on it. And stir only for two minutes.
• Then add chopped tomatoes, chopped chili and salt.
• Stir it to mix everything well and then put the lid on the karai.
• Let it simmer in low heat gas for about five minutes.
• Gas off, and let it cool before you serve.

Now your pickle is ready !

You can serve this pickle hot or cold, choice is yours. You can eat it with hot rice or cold bread again choice is yours.