Banana peel-dhaniya pickle

We often throw away the peels and stems not realizing that they are as nutritious as the fruit or leaves. Banana peel is rich in magnesium potassium vitamin B 12 B 16 and of course fiber. The coriander stems have as much nutrition, flavor and goodness as the leaves. In times like today I decided to use these for those who are struggling to get fresh vegetables and fruits. Pickling them gave them a longer shelf life and of course they added an extra excitement on the plate.
INGREDIENTS
4 peels of banana
1 bowl of chopped coriander stems
2 tbsp ginger-garlic-gr chillies crushed
Walnut size tamarind slightly soaked
2-3 chopped tomatoes
1 tbsp chopped curry leaves
50 ml oil -1/2 cup
1 tbsp jaggery
1/5 tsp hing
1 tbsp chana dal
1 tsp mustard seeds
1/2 tsp methi seeds
1 1/2 tbsp roasted mustard seeds powder
1/2 tsp roasted methi seeds powder
1 tsp red chilli powder
1 tsp haldi
Salt to taste
METHOD
1. Soak banana peels in vinegar and baking soda to remove any dirt and pesticides. If you get organic then just wash well. After 15 mins, pat dry and chop into thin slices.
2. Chop green coriander stems well.
3. Heat oil and add mustard and methi seeds.
4. When they splutter, add dal and roast.
5. Add curry leaves and ginger garlic chilli crushed.
6. Sauté till slightly cooked.
7. Add salt and haldi.
8. Add the peels, stems and chopped tomatoes.
9. Cover and cook till the tomatoes are mashed up and peels are cooked well. Oil would start to leave sides.
10. Add tamarind and sauté well.
11. Add all the spices and cook again.
12. Add jaggery and cook till oil comes out. Add more if needed.
13. Serve with dosas, paratha or mix with hot rice.

Lemon peel candy

Lemon peels have more Vit C than we can imagine!  It’s highly nutritious and most times we discard after we get the juice out. It hurts to see that and if not all, I thought of using a few peels and put them to good use. Besides pickles, I decided to make a digestive candy. I chose good quality lemon peels and stored them in a bottle with loads of salt. Over time they became soft and really sour and tasted delicious just the way they were. I decided to use them as lemon candy with lots of spices to enhance.
INGREDIENTS
5-6 halves of salted lemon peels
1 tbsp rock salt
1 tsp roasted cumin
2 tbsp brown sugar
1/2 tsp black pepper
1/2 tsp haldi
1 tsp roasted and crushed ajwain
Big pinch hing

METHOD
1. Chop softened lemon peels into pieces.
2. Put them in the sun to dry up the juices they have.
3. When partially dry, add spices and sugar and toss well to make sure everything is coated.
4. Put in microwave for 30 secs or so to melt the sugar slightly.
5. Spread around to dry till all spices and sugar are coated and there is no moisture left.
6. Store and enjoy after dinner as a mouth freshener and digestive. 

Capers mustard pickle

Capers , mustard and tomato chutney 

Capers are very close to taiti from Rajasthan in taste. Sour and tangy I thought of combining them into a chutney to eat with dosas. So here it is... The bottle sat on my fridge shelf long enough, now put to better use.

Ingredients 

250 gms tomato purée

3-4 tbsp capers

3-4 tbsp prepared mustard sauce

2 tbsp oil

1 tbsp ginger garlic paste

1 tbsp crushed achari masala( kalonji, mustard, saunf, jeera and methi seeds)

Chilli powder

Haldi

Salt 

Method

Heat oil and add ginger garlic paste, add purée and mustard.

Add all other ingredients and cook till oil comes out.

Add capers and cook few mins.

Store in a jar.

Enjoy with what you like. 

Baigan ka achaar

Baigan ka achaar

Nearly everything I know can be pickled but we stick to our regular fare. I like to push my limits and my family has come to enjoy my creations and experiments. Nothing surprises them anymore. My dear friend mentioned about a particular baingan ka achaar she buys and she loves. My next thought was of getting into action with the nice brinjal I had in my fridge. The outcome was amazing. Here is the recipe which I modified to my taste. 

Ingredients

250 gms chopped brinjals 1"

1 chopped onion

3-4 crushed galic

1 tsp grated ginger

1 tsp thick tamarind paste

1/4 cup oil

1 tsp methi crushed

1 tsp mustard crushed

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp haldi

1/2 tsp roasted and crushed cumin powder 

2-3 tbsp sugar or acc to taste

1 tbsp vinegar

Salt to taste

Method 

Apply salt to brinjal pieces and keep for an hour. Squeeze and dry on kitchen towels for few hours.

Heat 2-3 tbsp oil and add brinjal and cook for 5-8 mins till a bit colored.

Heat rest of the oil and add ginger and galic and cook till colored. 

Add onions and cook till golden.

Add all the masalas and remove from heat. Add salt.

Add vinegar, tamarind pulp and sugar. 

Mix brinjal pieces in it and mix well.

Store in a jar and keep for 2-3 days. Yummy spicy baigan ka achaar is ready. Serve with missi rotis or Jowar ki rotis. Awesome!

Tomato pickle

The South Indian pickles are my favorite and here is one more such recipes from my kitchen.

Ingredients

1 cup Tomato purée/ chopped tomato can

100 gms tomato paste

6-8 green chillies

1/2 pod garlic

2" piece ginger

3 tsp sambhar powder

1 tsp chilli powder
1 tsp methi powder
1 tsp mustard powder

1/2 cup Olive oil

1 tbsp Chana dal

1 tsp urad dal

1 tsp methi seeds

1 tsp mustard

Curry leaves

1/4 tsp hing

Method

Crush ginger , garlic and green chillies. 

Hear oil , add hing, methi and mustard. Let them splutter. Add the dals and let them color.

Add curry leaves and the crushed ginger paste.

Cook for a while.

Add tomato purée and paste and sauté.

Add salt , chilli powder, methi and mustard powder and sambhar masala. Cook till all the water evaporates and oil starts leaving the mixture.

Cool and store.