Masti in Nainital!!

During our recent visit to Nainital we have seen few trees of jack fruits on the way.. On the way i was discussing how can we use the fruit or the "vegetable" in different preparations. My frnd told me that we can make Kababs or tikki, biryani can also be made. A fully riped jackfruit become sweet in taste & can be consumed raw. Here we are going to share the recipe of Jack fruit Pickle.

Ingredients:

• 01 Kg whole Jack fruit
• 400 Ml Mustard Oil
  
• 05 Gms Mustard Seeds
• 05 Gms Onion Seeds
• 05 Gms Crushed Black Pepper
• 05 Gms Fennel Seed Powder
• 05 Gms. Red Chilly Powder
• 03 Gms Termeric Powder
• 05 Gms. Chat Masala
• 05 Gms Dried Mango Powder
• Salt to Taste
• 20 Ml. White Vinegar

Procedure:

• Take a knife, apply mustard oil over it & cut the jack fruit into 01 inch pieces.
• Dip the pieces into warm salty water for 05 minutes.
• strain out the jack fruit, take a sauce pan add oil into it.
• Add all the whole spices into it when the oil become hot.
• Add the pieces of jack fruit into it.
• mix it well for 03 - 05 minutes.
• Add all the powdered spices into it.
• Add vinegar into it & mix it well.
• Keep it a side for 02 hours & the yummy yummy pickle is ready to eat.

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Today we have tried to make Pineapple Pickle, easiest pickle to make & yummy to eat.

Ingredients:

• 01 KG Pineapple
• 400 Ml Mustard oil
• 05 Gm Onion seeds (Kalaunji)
• 05 Gm whole mustard black
• 05 Gm Crushed Black pepper.
• 05 Gm Fennel seeds
• 05 Gm Ginger garlic paste
• 01 Tsp red chilly powder
• 1/2 Tsp Turmeric powder
• 01 Tsp coriander powder 
• 01 Tsp Dried ginger powder
• 01 Tsp Chat masala
• 01 Tsp dried mango powder
• 25 Ml white vinegar
• 200 Gm Jaggery
• Salt to taste. 

Method:

• Clean & peel the pineapple. Cut them into cubical shape.
• Take a pan, heat the 400 Ml Mustard oil, add all the whole seeds into it.
• Add ginger garlic paste & add all the powdered spices.
• Add the Pineapple into the mixture & mix it well.
• Finally add the small pieces of jaggery, add white vinegar & salt.

Note: 

• Bottle the mixture at room temperature.
• Bottle it into an airtight glass bottle.

Day before yesterday it snowed here in Uttarakhand.. Temperature is between 05-06 Degrees.
Now days we are in Ramnagar, & our place where we are staying is surrounded by mountains..
Day before yesterday when it snowed, we could see the white top of the mountains which actually adds into the beauty of Uttarakhand.



Uttarakhand is known for its flora & fauna. Many varieties of Fruits & vegetable are particularly found in Uttarakhand only. Few of the fruits are Kafal, Hisar, Kirmoli, Ghigharu, Timla & Bedu.  These fruits are used to make a variety of jams, jellies & Fruit Crush.

Few of the vegetables specifically found in Uttarakhand are Sewchana, Yellow Bhatta, Snow peas, Lingura, Pindaloo, etc.

All these fruits & vegetables shown in the picture here are not specially grown here but they grow into the dense jungle of Uttarakhand. These fruits & vegetables are  rich in Vitamins & are very nutritious.

Isn't crazy d moment we think about Indian food without any pickle, so let's begin with some story behind our Indian pickles. The moment we start thinking about pickle our mouth get's watery . The story begins with date back to more than 4400 years ago when pickled cucumber became popular in Mesopotamia. The adject origin is yet not clear but pickles are well known in vedic period. The vedic spiritual writing indicate quiet relevant knowledge about pickles. Let's start with some interesting recipes about pickles

Here we are starting with the pickle of Bitter Gourd.

Ingredients:

1/2 KG Bitter gourd (Karela)
400 Ml Mustard Oil
01 Tsp Whole Mustard seeds
01 Tsp Onion seed (Kalaunji)
01 Tsp Fenugreek seeds(Meethi)
1/2 Tsp Cumin seeds (Jeera)
01 Tsp Ginger garlic paste
1/2 Tsp Red chilly powder
1/2 Tsp Turmeric powder
Salt to taste
1/2 Tsp Coriander powder
1/2 Tsp Dry Mango Powder (Amchoor)
1/2 Tsp Chat Masala
20 ML white vinegar.

Method:

• Cut the bitter gourds from both the sides, peel them & wash them properly.
• Cut the bitter gourds into finger cuts & remove the seeds.
• Deep fry the cut finger cut gourds till it is 60% cook.
• Heat 400 ML mustard oil in a pan add all the whole seeds (Whole Mustard seeds, Onion seed,                     Fenugreek seeds, Cumin seeds). When the seeds are cooked enough, add the Ginger garlic paste.
• Add the cut finger gourds into it. Mix it well & then all the powdered spices & vinegar and mix well.
• Keep it aside to cool, bottle the pickle when it is at the room temperature.

Note: 
• To avoid any fungus, completely dip the pickle into the oil.
• store the pickle into a airtight glass bottle.