We are back again with some interesting recipes i.e. Timla (Angir, Fig) basically found in dry and sunny areas. It is first plant which is cultivated by humans. Moreover you can find it in India in Uttrakhand , people usually use to have it as fruit where as we going to tell you Timla Salad recipe . It is also known as fig or angir  when it gets dried.

TIMLA SALAD

Ingredients:

Timla                                               1 kg

Mustard oil                                      10 ml

Mustard (crushed)                           5 gm

Cumin Seed                                    5 gm

Coriander Seed                              5 gm

Spring Onion                                   30 gm

Green Chilly                                    4 no. 

Fresh Green coriander                     20 gm

Fresh Mint Leaves                          10 gm

Garlic & Ginger                              5 gm

Turmeric Powder                            1/2 tbs
Onion                                             2 no.
Tomato                                           1 no.
Lemon                                            1 no.
Salt to Taste


Method:

• First of all wash Timla properly and cut it into 4 pieces 
• Take mustard, cumin seed, coriander seed, spring onion, green chilly, coriander leaves,  mint leaves, ginger, garlic, salt and turmeric powder soak it  into water and make fine paste using  Batan (Sil-Batta) 
•  Cut tomato and onion into 1/2 inch. dice shape
• Take another bowl and put cut timla into it 
• Add diced tomato and onion into it and fine paste  
• Add mustard oil and lemon juice into it 
• Finish it with salt according to taste.
• Best served with any Indian food specially with Dal Paratha.

FACTS

1. Fig are among the richest plant source of calcium and fiber.
2. Figs are good source of dietary fiber.

                             

                             

Gobhi Ka Achar

Ingredients

Gobhi                1 kg

Mustard oil          400 ml

Onion Seed           10 gm

Black Mustard Seed   5 gm

Fenugreek Seed       5 gm

Red Chilly Pwdr      1/2 tbs

Coriander Pwdr       1/2 tbs

Turmeric Pwdr        1/2 tbs

Aamchoor Pwdr        1 tbs

Chaat Masala         1/2 tbs

Vinegar              100 ml

Ginger Garlic Paste  1tbs 

Salt to taste

(tbs-table spoon , Pwdr-Powder)

Method

• Cut cauliflower florets with its stem and wash it properly
• Deep fry florets until 60 percent cooked, take separate pan heat oil add whole spices 
• Add deep fried cauliflower florets in preheated pan
• Saute it for few minutes 
• Take a separate bowl add ginger, garlic paste, powdered spices,salt to taste and vinegar as well and make a fine paste
• Add paste into it
• Saute it again for few minute
• Best served with Biryani, Parartha & Chole Bhature.  

          

Facts

Several research on this flowery vegetable have revealed that it has compounds to resist cancer, it has the ability to eliminate cancer enzymes.

 

Karela Ka Achar

Ingredients:

Karela                               1 kg
Mustard Oil                       400 ml
Mustard seed                     5 gm
Fennel Seed                       5 gm
Onion Seed                        5 gm
Red Chilly Powder              1 tbs
Turmeric Powder               1/2 tbs
Coriander Powder               1/2 tbs
Aanchur Powder                 1 tbs
Chaat Masala                      1 tbs
Vinegar                              300 ml
Ginger garlic Paste              1 tbs
Lemon Juice                       10 ml
Salt to taste

(tbs:- Table Spoon)

Method:

• First of all wash Karela properly, peel it
• Soak in cold water, cut them in finger cut
• Remove seeds properly
• Take oil in a pan, deep fry it till it is 60 percent cooked
• Remove it from the pan
• Add whole spices in same oil in which we have fried karela till its aroma comes out of whole spices
•  Add ginger garlic paste, add deep fried karela
• Take a separate bowl add vinegar and powdered spices mix it properly
• Add powdered spices mixture into karela, cook it for 3-4 minute 
• Finish it with lemon juice.    
• Can be served well with any Indian dish. 

Note

Karela or Bitter Gourd is seasonal vegetable and very bitter in taste it is a rich source of phosphorous. It is also called bitter melon. The needs of phosphorous in human body is fulfilled by regular use of  bitter gourd is invigorating and keeps. It purifies blood, activates spleen and liver is highly beneficial in diabetes.       

  Garlic pickle

Ingredients

Fresh garlic                     1 kg
Mustard oil                      500 ml
Mustard seeds                 5 gm
Onion seeds                    5 gm
Red chilly powder           5 gm
Turmeric powder            5 gm
Aamchur powder            10 gm
Coriander powder            5 gm
Chaat masala                   5 gm
Vinegar                           30 ml
Lime juice                       10 ml
Salt to taste

Method:

• Peel garlic properly
• Blanch it for 2-5 minute with some salt and turmeric
• Take a pan and add some mustard oil in it heat it 
• Add whole spices it and saute it
• Put blanched garlic in pan saute it for 5-7 minute
• Take a bowl add powdered spices with vinegar in it, make fine mixture
• Add mixture into pan and finish it with lemon juice.
• Best served with Indian food i.e Kulcha  

 

Note

Use two garlic every day to reduce the risk of cancer, due to its Anti-Carcinogenic properties. It helps to prevent cancerous compounds from forming and developing into tumors. 

If any insect bites it you at seaside, you just crush the garlic and apply it to the affected area to reduce pain and to remove poison.     

Hari Mirch Ka Achar

Ingredients:

Green chilly                1/2 kg
Mustard oil                 400 ml
Red Chilly Powder      10 gm
Turmeric Powder        5 gm
Coriander Powder        5 gm
Chaat Masala               5 gm
Aamchur Powder        10 gm
Lemon                        2 no.
Vinegar                      100 ml
Ginger Garlic Paste      5 gm
Salt to taste

Method:

• Wash properly green chilies.
• Heat mustard oil in a pan and add green chilies in pan
• Saute it for 3- 5 minute  
• Take a bowl add powdered spices in that, add few drop of water and vinegar and mix together
• Add ginger garlic paste into that as well
• Add that powdered mixture into sauteed chilies
• Cook over medium flame till the extra water is reduced
• Finish it with lemon juice
• Can be served with any Indian food.  

Note:

• Do not saute it over high flame to avoid this heat oil, keep it aside then saute it or over simmered flame
• To preserve it for longer period of time always reduce extra water from it while sauteing and should be always dipped in oil. 

   Pineapple and Tomato chutney

Ingredients:

Pineapple                                    01 no.
Tomato                                       04 no.
Fresh coriander leaf              100 gm.
Green chilly                               06 no.
Ginger                                          50 gm.
Garlic                                            50 gm
Onion                                            01 no.
Mustard oil                                10 ml.
Mustard seeds                          10 gm.
Chat masala                               05 gm.
Lemon                                          05 ml.
Salt to taste 

Method:

• Wash tomato and pineapple properly
• Take coriander ,green chilly,ginger ,garlic & onion  wash them properly 
• Cut them roughly 
• Add mustard oil , mustard seed ,chat masala & salt to taste in above ingredients
• Make fine paste of above mixture
• Pour mixture into a bowl and add lemon juice
• Served well with Biryani , Pulao & Paratha's.