Onion
Pickle
Onion - 14 nos (medium size) solid
Kalomgi - 10 gms
Sauf - 15 gms (grains)
Solid Coriander grains - 15 gms
Red chili powder - 20 gms
Tarmaric Powder - 10 gms
Vinegar - 2 big spoon
Mustard oil - 100 gms
Procedure:-
Firstly properly wash the onion. In one container boil water and put the solid onion for 1 to 2 minutes. Take-out all onions in a dry utensil and put in a dry clean clothes for 1 hour. So that all the water of onion get dried put oil to hot then cool it. Put all the above spices and mix well.
Now take the dried onion and put a small cut on the upper side of the onion. Fill the oil plus spices mixture. Side wise put vinegar to hot and cold and slowly pour the vinegar in the mixture of onion and spices. Keep it in sun for nearly 5 to 6 days. Keep safely in a airtight container.
Nutrela
Pickle
Nutrela granules - 500 gms
Pepper Powder - 15 gm
Elaichi Powder - 15 gm
Geera(Cumic) Powder - 10 gm
Jayphal - ½
Clove - ½ tea spoon
Javitre - ½ tea spoon
Dal chini - ½ tea spoon
Haldi Powder - 1 ½ tea spoon
Red chili powder - 1 ½ tea spoon
Rai (Mustard grain) - 50 gm
Sugar - 2 ½ big spoon
Sarso oil - ½ litre
Salt to taste
Pinch of Hing
Procedure:-
Fry the nutrela granules to pinkish then soak in hot boiling water. Boil nicely for 10 minutes when it is properly soaked then separate it from hot water. Put to cool it then wait till it dries for nearly 15 min to 20 mins. Take all the above spices in a plate mix well with the nutrela granules. Put oil to hot and cool it. Then pour the cold oil to the nutrela granules. Mix well with spoon and storage in an air tight container.
Queen
Methi and Carrots Pickle
Green Methi Leaves - 500 gm
Red Carrots - 250 gm
Rai (Mustard grains) - 150 gm
Cumic Powder - 1 tea spoon
Hing - pinch of
Red chili Powder - 1 tea spoon
Salt - 1 tea spoon
Ginger - 100 gms
Garlic - 8 to 10 nos
Vinegar - ½ cup
Sarso oil - ½ litre
Procedure:-
Wash the carrots and cut into small cubes put the pieces in hot boiling water for 1 to 2 mins. Separate it from water and put in air to dry out all the water. On the other hand pluck only leaves of green methiwash and keep it air for 15 minutes to 20 minutes. So that all the water dries out. Take a clean container put the carrot then methi leaves put all the spices mix nicely. Put oil to boil and cool it. Put slowly and mix well. Keep in sun for fire to six days. Storage in an air tight container.
