BRUSSEL SPROUTS PICKLE


Brussel sprouts have a resemblance of tiny

cabbages in appearance and are highly 

protein rich,and packed with nutrients.It

is an excellent source of Vitamin C,K,A,and 

also good for eye related diseases.

Brussel sprouts is incredibly nutritious 

good for anaemic,heart,patients.

Safety note:When I searched the pointers on health benefits I noted that it is not too safe for patients with thyroid dysfunction,as the goitrogens which may contain in this vegetable,will be a factor to induce swelling

Well,in fact this brussel sprout is not much 

welcome in my home,so I thought I should 

try pickling it.This way it will,surely be 

relished.I looked into an old recipe book

with many pickles especially red cabbage.

It was there I extracted the idea from and 

made my inclusions too.

So here’s the recipe now..

INGREDIENTS

150-200 gm brussel sprouts

1/4 cup peeled garlic

10 green chillies slit

1 tblsp or more red chilli powder (depending on your taste)

1/2 tsp turmeric

Enough rock salt for marination

Half bottle vinegar 

1 tblsp peppercorns

Salt to taste

METHOD

Clean the sprouts by removing discolored 

leaves.Wash,dry on cloth and mix with 

enough rock salt and turmeric.Cover and 

set aside for 24 hours.

Next day squeeze out the former juice and 

arrange in a sterilised glass bottle.

Heat the vinegar preferably in a clay 

pot,with peppercorns.When it reaches a 

boiling point,switch off and add the green 

chillies,red chilli powder and garlic to the 

brine.Leave closed for 5 minutes.Check for 

salt taste and adjust to your taste .Pour 

vinegar whilst hot into the bottle and add 

the chillies and garlic.Press the veggies to 

the bottom and if the vinegar level is less 

than the level of veggies,you could heat 

some more vinegar,and pour.Use after 3-4 

days.Do not forgot to shake the bottle once 

a day.

You could use these pickles in sandwiches wraps,and salads too.

Do send in your comments and suggestions

Advertisements

LEMON GINGER ‘N’ CHILLI INSTANT PICKLE


Hmm ,to admit the fact I used lemon peel and just 1 whole lemon .In Chennai we see lime

more often than the big yellow luscious looking lemons.So,as commonly done bought a basket

– full when I saw them.As you know lemon peels are much thicker than the lime,I wanted to

use it differently this time.

I usually do not discard lime after extracting the juice.I use them for domestic purposes like

cleaning,but these lemons attracted me to try this recipe and everybody loved it.(I did not tell

them it was the peel I used mostly).

So let me share this with you now!

INGREDIENTS

7-8 lemons/ lemon peel(I collected them in a ziplock in the fridge with salt added)

1/4 cup lemon or lime juice

4-5 green chillies slit slight

1 inch piece ginger thinly sliced

1 cup olive oil / gingelly oil (sesame oil)

1-1.5 tblsp chilli powder

2 tsp fenugreek seeds

1 tsp mustard seeds

1/2 tsp sugar

Salt to taste

1/4 tsp asafoetida.

Curry leaves (optional)

METHOD

Lightly roast the fenugreek seeds and mustard seeds till it is light brown.Powder and set aside

Add the green chillies to the extracted lime juice with a little salt and set aside.

Cut the lemon peels and lemon into sizes you like ,and steam for 5 minutes .The peel should

be soft.Allow it to cool .

Heat the olive oil ,add curry leaves,asafoetida,ginger and green chillies.After a minute add the

chilli powder and the fenugreek powder with the lemon and lime juice.Switch off the flame

immediately.Add the sugar.Mix well.

This can be served immediately or used in a day .

(After I made this my household has forgotten the other pickles at home….)

QUICK TOMATO CHUTNEY


I’m back again after a long long pause.Today I’m going to share with you a quick hassle free 

and tasty recipe.Working women and those who are travailing to be amazing cooks ,will love 

this recipe.

For the recipe now

INGREDIENTS

3 -4 big tomatoes slit

2 big onions or a cupful of red onions

3 pips garlic

1″ piece ginger

1 tblsp red chilli powder

2 tblsp ghee or oil

1/2 tsp mustard seeds

1 tsp.fenugreek seeds

Curry leaves (optional)

1/2 tsp.cummin seed powder

1/2 lime size tamarind 

1 tblsp.jaggery 

salt to taste

METHOD

Put all ingredients in a pressure pan or cooker  except for the bold listed.Allow the steam to 

escape,and puree using a hand blender preferably ,or in a blender.Temper with the ingredients 

bold listed and cook till thick.(do not add water).

Note : For those who love the taste of chettinadu flavours ….you could add 1/2 tsp slightly 

roasted and coarsely ground fenugreek powder .Another option ..you can add kasoori methi 

leaves

CURRY LEAVES CHUTNEY


Curry Leaves which is mostly used in Asian cooking,adds to the aroma and flavor of any

dish you prepare.This humble leaf has many benefits ,which is not taken notice of.The

curry leaf is always seen left out ,when you notice the plates,after a meal.I always try to

include in salads,iddli podi,by powdering or cutting it fine .I always have cummin seed

powder with curry leaves roasted and powdered with it.(it really adds to the aroma and

flavor.)You can also fry the curry leaves in oil ,crush it coarse ,and add to fried

chicken,potatoes or any type of meat you fry.

For health benefits-Good to reduce cholesterol,for indigestion,diabetes,and also good for

premature greying ,and growth of hair.So let’s get into the simple and tasty recipe which

could be served with rice,iddli,dosai or even like a dip.

INGREDIENTS

2 cups of curry leaves (washed and the thick stems removed)

15-20 dry chillies (you can adjust according to your taste)or 1 tblsp.chilli powder

8-9 pips garlic

1/4 tsp.pepper powder

1 tsp cummin seeds

half lemon sized tamarind(soaked in water or sauteed in oil for 2-3 minutes).

1-2 tblsp.jaggery grated

salt to taste

To temper

1/2 tsp.mustard seeds

3 tsp.urad dal or gram dal

2 tblsp.gingelly oil.

METHOD

First grind the curry leaves with all the ingredients,except jaggery to a fine paste.Temper

in oil with the ingredients listed ,add jaggery and cook for a few minutes till the raw smell

disappears.Remove from fire,and serve.This can be stored for a week even.Enjoy the

benefits nature offers

GRAPEFRUIT PICKLE


Today i’m going to give you a recipe for Grapefruit pickle.Grapefruit is low in calories rich

in vitamin C&A,helps in losing fat .Including few slices of grapefruit in your  drinking

water ,makesyou feel lighter,and helps to lose weight.Grapefruit intake ,and inclusion in

salads,juices,not only helps to lose weight ,but regulates insulin levels and lowers blood

pressure ,and prevents stroke.

Those who are under heavy medications like statins,and who have affected kidneys

should avoid grapefruit ,as it may cause adverse reactions,due to its enzyme binding

property.

I used the tropical Indian variety the white one (please check the translation in your

language as there seems to be many names,anyway will upload the image)

Grapefruit pickle

INGREDIENTS

3-4 grapefruits cut into eights

1 tblsp.olive oil

rock salt

For the marinade. 

Mix the cut fruit ,salt (to cover the fruit)and the olive oil and store in a jar for at least a

week.It will be very good if you can keep under the sun or near your stove.

INGREDIENTS FOR TEMPERING

1/2 cup mustard oil/gingelly oil/olive oil

6-7 green chillies

2 inch piece ginger cut fine .

1 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

1 tblsp.chillie powder

1 tsp.turmeric powder (optional)

2 tblsp.grated jaggery

salt if required (check after tempering and add)

juice of one lime

a pinch of asafoetida

3-4 dry chillies

1 tsp fenugreek powder (lightly dry roast and powder coarsely)

METHOD FOR TEMPERING

Heat oil and add the mustard seeds,curry leaves,dry chillies,asafoetida,green

chillies,ginger,and the rest of the spices except fenugreek powder and lime.

Add the prepared grapefruit pieces,lime juice,fenugreek powder,and switch off the flame

immediately.

Allow to cool and store in sterilised jars.Best if used after minimum 2 days.

Note:The same recipe can be used for lime pickle .

Tip:The use of mustard oil in pickles gives a better taste always

images