KC recipe blog -
Wednesday, August 26, 2009
It was that time of the year when Chaturmaas the four month sacred period was going to start. I had some garlic bulbs that were unused and I was not ready to use garlic in anything and everything I cooked. So decided to make a pickle. This year I had already made 4 other preserves hence didn't want to go about making the masala myself. Also there was a packet of Bedekar's Pickle masala lying around that I wanted to use. Here is what I did.
3 bulbs garlic
1 table spoon Bedekar's pickle masala
1/2 lime juice
1/2 cup oil
Peeled the pods and cleaned to get the garlic pods. Fried them in oil for 2 mins. Let it cool for 5 mins added masala, lime juice and mixed. Cooled completely through the day. Before going to bed transfered the pickle into a dry jar. It gave me about 300 ml jar pickle. Generally we start using pickles as soon as they are made even if they haven't aged yet. This pickle was fortunate it aged for 4 months.
1 cup Curry leaves/ Kadipatta
4 teaspoons Sesame seeds/ Til
1 inch of tamarind
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup dry coconut grated
2 teaspoon oil
1 tablespoon Poppy seeds /Khus Khus
1 pinch asafoetida
1/2 teaspoon mustard seeds
First in a non stick pan add oil. Crackle the mustard seeds. Add in a pinch of asafoetida. Fry the curry leaves until crisp it will turn a darker shade of green. Add in the sesame seeds mix, then the Poppy seeds mix. Fry till aromatic. Now add in the grated dry coconut brown it a bit but watch out not to burn it. Put off the heat and let is cool completely. Then pound it in the mortar and pestle for coarse powder along with tamarind, salt and sugar.
We like this chutney powder to be textured with a peek of all its ingredients. But if you are the type who don't like textures then grind it to a fine powder. Serve with any type of Bhakari or rice and ghee like they would in the south.
I knew I would not need more than 6 chilies for the two of us so had to do something with the rest of the chilies. They went into the vinegar. That was the easiest way to enhance my fantasies of jalapenos in vinegar. I washed and pat dried them. One slit in each chili to ensure pickling inside out. I let the chilies swim in the onion pink vinegar and let the already pickled onions in the same jar sit atop the green chilies.
Thecha is Marathi means some thing that is smashed. Well then this is the chutney that needs mashing up and it just smashes your taste buds. Let me warn you upfront this is not for people with mild tummies. Even if you gulp a glass of butter milk after it you will remain ablaze for the next 24hrs.
Now after that you still want to take the challenge then here is the recipe of a tame version compared to the village version with loads of green chilies.
2 green chilies
2-3 cloves of garlic
1/8 teaspoon salt
few drops of oil
In a non stick wok after heating it add a few drops of oil. Slit the green chilies to avoid bursting them follow up with garlic cloves. Roast for a while till both the green chilies and garlic is stained.
Cool a bit and then mash up in a mortar and pestle with the salt. Leave it coarse.
This Thecha goes as an accompaniment with Bhakri says tradition but let me tell you a secret , warmed baguettes with Thecha smeared on it is awesome or spread it on a pizza for the Indian fusion.
250 gms Green chilies
3 tablespoons mustard seeds
1 tablespoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon asafoetida
1/2 cup salt
1/2 cup oil
4 tablespoons of lemon juice
Lets get the powders done first. To start, dry roast the fenugreek seeds. Grind them in a dry grinder to powder. Add the mustard seeds to the same grinder and powder coarsely. Though most pickles ask for mustard dal or split yellow mustard, ground whole mustard too does no harm. I keep the skin of the mustard seeds too.
Then cut the green chilies into tiny pieces and transfer to a large bowl. Sprinkle on it the ground mix of fenugreek seeds and mustard. Add the turmeric, salt and asafoetida. Mix well. Keep aside.
Heat the oil in a kadhai/ wok to smoking point. Put off the heat. Let it cool completely.
Now mix the chilies and spices in the oil. Follow in with the lemon juice. Mix well. Store in clean container. This pickle is ready to eat in a weeks time.