Crushed Garlic Pickle

There are still people who do not have good thought about the bottled pickle as they think its not good for our throat compared to the fresh one. I too was one of them at one time of life, however now I do not think bottled pickles are not good for health or throat. Knowing I need to eat garlic pickle regularly, a friend of mine gave me one of her recipe which is one of the fasted way to make it. 

Ingredients :

Garlic                              :  8 - 10 cloves
Red dry chili                    :  Two
Salt                                 :  As per taste
Mustard oil                      :  Two teaspoon



How to convert these ingredients into a pickle ? 

• Separate and peel garlic and clean it.
• Roast the dry red chili in a heavy pan without oil. 
• Crush garlic using fork meaning it should not be fine paste.
• Make the powder of the dry red chili and put about half tea spoon of it in the crushed garlic.
• Add salt.
• Add some oil from the top.
• Mix it well.

Now, your pickle is ready.

Anita Maharjan is a housewife and mother of two boys. She belongs to Patan area which population is dominated by Newars. Kathmandu is the valley where Newars have gained the reputation as those who are food connoisseur and they love to tease food at its best so that it will delight your taste bud.

Cabbage pickle

Winter time is the time when you can get plenty of vegetables in the market. Good news about this time is it wont get spoiled as fast as it does in summer time. One of the best way to preserve pickle is winter time because when you try to make it nothing will go wrong which is 'possible' during summer time. Cabbage is one of such vegetable which is best to make pickle in this time. some may call it best way to preserve it but we can do so by making pickle.

Ingredients :

Cabbage                     :  one kg

Salt                            :  As per the taste

Chili powder               :  two teaspoon

Mustard seeds             :  two teaspoon

Fenugreek seeds         :  two teaspoon

Turmeric powder        :  one teaspoon

Cumin powder            :  two teaspoon

Mustard oil                 :  half cup

Glass bottle                :  one kg capacity

How to convert all these ingredients into pickle ?

• Peel the leaves of cabbage and then clean it.
• Chop it in small size, size should not be too long or to short.
• Dry fry mustard and fenugreek seeds in a heavy pan and then make its powder.
• Let the chopped cabbage dry under sun for a whole day.
• At the end of the day put the dried up cabbage in a big bowl and then put all the mixture here yes including a handful of oil.
• Mix it properly.
• Put some oil in a glass bottle and then roll the bottle so that the oil will spread all over bottle from inside part.
• Stuff the mixture in a clean and dry bottle.
• Keep the bottle under the crisp and brisk sun for about fifteen days.

Now, your pickle is ready !

Garlic and Ginger Pickle

Its so common people get cold and caught during winter season and there are people who are so sensitive towards the change of weather and some are over sensitive when its cold month.  I did not know it but there are plenty of people who have been using garlic and ginger to fight back cold during cold month. I mean to say garlic and ginger's pickle during cold month to keep the cold at bay. In Taiwan they drink garlic soup and in US they eat chicken soup but here we eat garlic and ginger pickles to fight back cold.

We all know, garlic and ginger is one of the most important condiments when we make curry. No wonder, its a part of our daily life. These two condiments are also very good herbs for our health benefits. 

Ingredients :

Ginger                                               :    500 grams

Garlic                                                :    500 grams

green chili                                         :     50 grams

Annis seeds                                        :    2 teaspoon

Fenugreek seeds                                :    2 teaspoon

Parsley seeds                                     :    2 teaspoon

Cumin powder                                    :    2 teaspoon

Salt [mix of white and black ]             :    as per the taste

Lemon juice                                       :    half cup
timur                                                 :    one teaspoon

Mustard Oil                                        :    half cup

How to convert these ingredients into a pickle ? 

• Clean ginger and chop in it bit long size
• Separate garlic and peel it and then clean it.
• Dry fry annis seeds, fenugreek seeds and parsley seeds in a heavy pan.
• After thatmake the powder of these mixed seeds.
• Clean green chili and then make four long slice out of each chili.
• grind timur with salt to make its coarse powder.
• Now take a big bowl and put ginger, garlic, chili, salt, timur, cumin powder, and then mixed powder of annis, fenugreek and parsley seeds.
• Put one handful of mustard oil also and then mix all the ingredients.
• take a bottle and the put the oil in it and roll the bottle so that the oil will cover on each part of it. make sure all part of the bottle is properly covered by the oil before you put  the mixture in a bottle [or a plastic jar]. 
• After that pour the lemon juice from the top so that when it trickles down it will soak the garlic and ginger mixture througly.
• Now put the bottle in a cool and dry place for month or under sun for about 15 days to mature it.

Now your pickle is ready !

Note :

1. Some keep chopped garlic and ginger along with chili   under sun for about two days before they make its pickle. these are just the method and which method you go for choice is entirely yours.

Gundruk Pickle

Gundruk is fermented and dried green leafs. Undoubtedly, this is one of the much loved vegetable here in Nepal. This is loved by people for its tangy and acidic taste. This is mostly consumed during the summer as curry; however people also loves to have its pickle. And there is more ways to make its pickle than one. Here is one way to make its pickle.  

Ingredients :

Gundruk                    :      100 gram
Small Tomatoes         :      50 grams
Green chili                 :      two piece
Salt                           :      As per taste
Mustard Oil                :      Two table spoon

How to convert it into a pickle ?

• Heat a heavy pan and put the mustard oil on it.
• Fry gundruk in a hot oil. then keep it aside for some time.
• Then roast tomatoes and green chilies together.
• Crumble the fried gundruk using your hand.
• Mash roasted tomatoes also with your hand. Sure do it when its not that hot to mash it with your own hand.
• Grind chili and add it in the gundruk and tomatoes mix. 
• Add salt and mix it well.

Now, your pickle is ready !

This recipe is prepared as told by Poonam Dhakhwa. She is a Co-owner of a Boutuque named RD Chahat. She is a fashion designer, mother of two girls and a food connoisseur herself. She comes from a Newar community, who are well known for their culinary art as they have mastered the art to tease the taste buds of  gourmet.