Karonda Pickle | Homemade Karonda Pickle | Natal Plum Pickle | Natal Plum Pickle Recipe | How to Make Karonda Pickle at Home | Homemade Karonda Pickle |

 

Karonda Pickle | Homemade Karonda Pickle | Natal Plum Pickle | Natal Plum Pickle Recipe | How to Make Karonda Pickle at Home | Homemade Karonda Pickle | Here is an easy and delicious recipe for Karonda (Natal Plum) pickle:

Ingredients:

500g Karonda (Natal plums), washed and cut in half

2-3 Green chilies, slit lengthwise

1 tbsp Mustard seeds (Rai)

1 tbsp Fennel seeds (Saunf)

1 tbsp Fenugreek seeds (Methi dana)

1 tsp Nigella seeds (Kalonji)

1 tsp Turmeric powder

2 tsp Red chili powder (to taste)

1 tbsp Salt (to taste)

2 tbsp Mustard oil (or any oil of your choice)

1/2 tsp Asafoetida (Hing)

2 tbsp Vinegar (Optional, for extra tanginess)

thebugle.co.za

Instructions:

Prepare the Karondas:

Wash the Karondas thoroughly. Cut them into halves or quarters, and remove the seeds if you prefer.

Drying:

Spread the cut Karondas on a clean cloth for 1-2 hours to allow any excess moisture to dry off.

Roasting the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds on low heat for one minute. Let them cool down, then coarsely crush them (you can use a mortar and pestle for this).

Tempering the Oil:

Heat the mustard oil in a pan until it begins to emit a light smoke. Let it cool down slightly, then add the asafoetida (hing) to it.

Mixing:

Place the Karondas and green chilies in a mixing bowl. Add all the roasted and crushed spices, turmeric, red chili powder, and salt. Pour the heated oil and vinegar (if using) over the mixture. Mix everything thoroughly to ensure the spices coat the Karondas evenly.

Jarring the Pickle:

Transfer the mixture into a clean, dry glass jar. Cover the jar and let it sit at room temperature for 2–3 days; during this time, shake the jar once daily. The pickle will be ready to eat in about 3 days, and as it ages, its flavor only gets better!

Tips:

Ensure that all utensils and jars used to prepare the pickle are completely dry to prevent spoilage.

You can adjust the quantities of spices and oil according to your personal preference.

Enjoy your homemade Karonda pickle with parathas or dal-chawal (lentils and rice), or serve it as a tangy side dish!

Ash Gourd Pickle | White Melon Pickle Recipe | Petha Pickle | White Melon Pickle | How to Make Ash Gourd Pickle| Bitter Gourd Pickle | Bitter Gourd Pickle Recipe |

 

Ash Gourd Pickle | White Melon Pickle Recipe | Petha Pickle | White Melon Pickle | How to Make Ash Gourd Pickle| Bitter Gourd Pickle | Bitter Gourd Pickle Recipe | Here is an easy and authentic recipe for Petha Pickle (Ash Gourd/Winter Melon Pickle):

Ingredients

500g Petha (Ash Gourd/Winter Melon)

2 tbsp Salt (or to taste)

1 tbsp Turmeric powder

1 tbsp Red chili powder

2 tbsp Mustard seeds (Rai) – coarsely ground

1 tbsp Fenugreek seeds (Methi) – coarsely ground

1 tbsp Fennel seeds (Saunf) – coarsely ground

1 tsp Nigella seeds (Kalonji)

1/2 tsp Asafoetida (Hing)

1 cup Mustard oil (or as needed)

2-3 tbsp Lemon juice (Optional, for tanginess)

Homemade Ash Gourd Pickle Recipe

Instructions:

Prepare the Petha:

Peel the Petha and remove the seeds.

Cut it into small pieces or thin slices.

Spread the pieces on a clean cloth and dry them in the sun for 4-6 hours, or until the moisture in the pieces has reduced slightly (but they are not completely dried out).

Salt and Turmeric:

Place the Petha pieces in a large bowl.

Add the salt and turmeric to it. Mix well and let it sit for 2-3 hours. This helps to release the excess water from the Petha.

Strain and discard any water that has accumulated.

Roast and Grind the Spices:

Lightly roast the mustard seeds, fenugreek seeds, and fennel seeds. Let them cool down, then grind them coarsely.

Assemble the Pickle:

In a mixing bowl, combine the Petha pieces, red chili powder, ground spices, nigella seeds, and asafoetida.

Heat the mustard oil until it begins to smoke. Let it cool down slightly.

Pour the hot oil over the Petha and spices. Mix thoroughly.

If you prefer a tangier taste, add the lemon juice.

Making the Pickle:

Transfer the mixture into a clean, dry glass jar.

Place the jar in direct sunlight for 3–5 days, stirring it once daily to ensure the spices and oil coat all the pieces thoroughly.

The pickle is ready to eat in about a week and remains fresh for several months.

Tips:

Always use dry utensils and jars when preparing the pickle.

You may adjust the quantities of chili and salt according to your personal preference.

To preserve the pickle for an extended period, ensure there is enough oil to keep the contents completely submerged. Enjoy your Petha pickle with parathas, dal-chawal (lentils and rice), or simply as a delicious side dish!

Kaseru Pickle | Homemade Kaseru Pickle | Kaseru Fruit Pickle | Kaseru Fruit Pickle Recipe | How to Make Kaseru Pickle | How to Make Kaseru Fruit Pickle |

 

Kaseru Pickle | Homemade Kaseru Pickle | Kaseru Fruit Pickle | Kaseru Fruit Pickle Recipe | How to Make Kaseru Pickle | How to Make Kaseru Fruit Pickle | Here is a traditional recipe for Kaseru pickle. It is a tangy and spicy pickle that is very popular in certain parts of North India, particularly in Uttar Pradesh and Uttarakhand. Kaseru is a wild root vegetable resembling a radish or turnip; it is prized for its unique flavor and crisp texture.

Ingredients

500 grams Kaseru roots

2 tablespoons Salt (to taste)

1 tablespoon Turmeric powder

2 tablespoons Mustard seeds (Rai) – coarsely ground

1 tablespoon Fenugreek seeds (Methi) – coarsely ground

1 tablespoon Fennel seeds (Saunf) – coarsely ground

1 teaspoon Nigella seeds (Kalonji)

1 tablespoon Red chili powder (to taste)

1/2 teaspoon Asafoetida (Hing)

1 cup Mustard oil (or as required)

2-3 tablespoons Lemon juice or Vinegar (optional, for extra tanginess)

Homemade Kaseru Fruit Pickle Recipe

Instructions:

Prepare the Kaseru:

Thoroughly wash the Kaseru roots to remove all dirt and soil.

Peel off the outer skin and cut them into thin slices or small wedges.

Spread the pieces on a clean cloth and let them air-dry for 2-4 hours to eliminate any excess moisture.

Salt and Turmeric:

Place the Kaseru pieces in a bowl.

Add the salt and turmeric powder. Mix well and set aside for 2-3 hours. This helps soften the Kaseru and draws out its moisture.

Squeeze out and discard the excess water released from the Kaseru.

Prepare the Spice Blend:

Lightly roast the mustard seeds, fenugreek seeds, and fennel seeds. Allow them to cool, then grind them coarsely.

Assemble the Pickle:

In a large bowl, combine the Kaseru, red chili powder, ground spices, nigella seeds, and asafoetida. Heat the mustard oil until it begins to smoke, then allow it to cool down slightly.

Pour the hot oil over the mixture of Kaseru and spices. You may also add lemon juice or vinegar, if desired.

Mix everything thoroughly to ensure that the spices and oil coat the Kaseru evenly.

Setting the Pickle:

Transfer this mixture into a clean, dry glass jar.

Place the jar in direct sunlight for 3–5 days, shaking it daily to ensure the spices and oil blend well. This pickle is typically ready to eat in about a week, and its flavor continues to improve over time.

Tips:

To prevent the pickle from spoiling, ensure that all utensils and jars used are completely dry.

You may adjust the quantities of spices and oil according to your personal taste.

To preserve the pickle for an extended period, ensure that it remains fully submerged in the oil at all times.

Enjoy your 'Kaseru Pickle' as a tangy side dish with your meals!

Sweet Yam Pickle | Elephant Foot Yam Pickle | Homemade Pickle | Homemade Sweet Yam Pickle | Homemade Jimikand Fruit Pickle | How to Make Sweet Yam Pickle |

 

Sweet Yam Pickle | Elephant Foot Yam Pickle | Homemade Pickle | Homemade Sweet Yam Pickle | Homemade Jimikand Fruit Pickle | How to Make Sweet Yam Pickle | Here is a traditional and easy recipe for Jimikand (Elephant Foot Yam) Pickle:

Ingredients

500g Jimikand (Elephant Foot Yam)

2 tbsp Salt (or to taste)

1 tbsp Turmeric Powder

1 tbsp Red Chili Powder (or to taste)

2 tbsp Mustard Seeds (Rai), coarsely crushed

1 tbsp Fenugreek Seeds (Methi), coarsely crushed

1 tbsp Fennel Seeds (Saunf), coarsely crushed

1 tsp Nigella Seeds (Kalonji)

1/2 tsp Asafoetida (Hing)

1 cup Mustard Oil (or as required)

2–3 tbsp Lemon Juice or Vinegar (Optional, for tanginess)

Homemade Sweet Yam Pickle Recipe

Instructions

Prepare the Jimikand:

Peel and thoroughly wash the Jimikand (apply oil to your hands beforehand to prevent itching).

Cut it into small chunks or thin slices.

To remove bitterness and prevent itching, boil the pieces in salted water for 5–7 minutes.

Drain the water, spread the pieces out on a cloth, and let them dry for 2–3 hours to eliminate any excess moisture.

Marinate:

Place the Jimikand pieces in a large bowl.

Add the salt and turmeric powder. Mix well and set aside for 2–3 hours.

If any liquid has leached out from the pieces, drain it off.

Prepare the Spices:

Lightly roast the mustard seeds, fenugreek seeds, and fennel seeds. Once cooled, coarsely crush them.

Assemble the Pickle:

Add the red chili powder, crushed spices, nigella seeds, and asafoetida to the Jimikand.

Heat the mustard oil until it begins to smoke, then let it cool down slightly.

Pour the hot oil over the Jimikand mixture. If you are using lemon juice or vinegar, add that in as well. Mix the mixture thoroughly to ensure that the spices coat all the pieces evenly.

Setting the Pickle:

Transfer the pickle into a clean and dry glass jar.

Place the jar in direct sunlight for 4–5 days, shaking it daily.

The pickle will be ready to eat after about a week, and its flavor will continue to develop and enhance as it ages.

Tips:

To prevent the pickle from spoiling, always use dry utensils and jars.

To preserve the pickle for an extended period, ensure that it remains completely submerged in oil.

You may adjust the quantities of spices and souring agents according to your personal preference.

Enjoy this Elephant Foot Yam (Jimikand) pickle as a zesty and tangy side dish with your meals!

Jimikand ka Murabba | Sweet Yam Preserve | Sweet Yam Murabba Recipe | Jimikand Murabba Recipe | How to Make Murabba | Murabba Recipe | Easy Recipe of Murabba |

 

Jimikand ka Murabba | Sweet Yam Preserve | Sweet Yam Murabba Recipe | Jimikand Murabba Recipe | How to Make Murabba | Murabba Recipe | Easy Recipe of Murabba | Here is a traditional and easy recipe for Jimikand ka Murabba (Sweet Yam Preserve):

Ingredients

500 grams Jimikand (Elephant Foot Yam)

400–450 grams Sugar (adjust to taste)

1 teaspoon Salt

1/2 teaspoon Black Salt (optional)

1 teaspoon Cardamom Powder

1/2 teaspoon Black Pepper Powder (optional)

1 teaspoon Lemon Juice or 2–3 drops Kewra Water (optional, for flavor)

2–3 cups Water

Homemade Elephant Fruit Murabba Recipe

Instructions:

Prepare the Jimikand:

Peel and wash the Jimikand thoroughly (apply oil to your hands to prevent itching).

Cut it into thin slices or cubes.

Boil it in plenty of water for 7–10 minutes until it becomes slightly tender (but not completely mushy); you may add a pinch of salt and turmeric during this step if desired. This process helps remove any bitterness or itchiness from the Jimikand.

Drain the water and spread the Jimikand pieces on a cloth to let them dry for 1 hour.

Boil Lightly Again:

If you wish to make the Jimikand even softer, you may boil it lightly again for another 2–3 minutes, then drain the water once more.

Prepare the Sugar Syrup:

In a heavy-bottomed vessel (pan), add the sugar and 1 cup of water.

Heat it over low heat, stirring continuously until the sugar has completely dissolved.

Let it simmer on low heat for 3–4 minutes to form a slightly thickened syrup (a "one-string" consistency is ideal, though not strictly necessary).

Cook the Murabba:

Add the prepared Jimikand pieces into the syrup. Add salt, black salt (if using), cardamom powder, black pepper powder, and lemon juice or Kewra water (if using).

Let it cook over low heat, stirring gently occasionally; continue cooking until the yam pieces appear translucent and the syrup thickens (this will take approximately 15–20 minutes).

Turn off the heat and allow the Murabba to cool down completely.

Storage:

Transfer the Murabba into a clean and dry glass jar.

Store it in the refrigerator or in a cool, dry place. This Murabba will keep well for several weeks.

Tips

To preserve the Murabba for an extended period, always use dry utensils and jars.

For added flavor, you may also add a piece of cinnamon stick or a few cloves.

If desired, you can add a pinch of saffron for color and aroma. Serving Suggestion:

Enjoy the Yam Murabba as a sweet side dish alongside parathas or chapatis, or savor it as a delicious digestive aid after a meal!

Supari Ka Murabba | Areca Nuts Preserves | How to Make Supari Ka Murabba | Homemade Supari Ka Murabba | Supari Ka Murabba Recipe |

 

Supari Ka Murabba | Areca Nuts Preserves | How to Make Supari Ka Murabba | Homemade Supari Ka Murabba | Supari Ka Murabba Recipe | Supari ka Murabba (Areca Nut Preserve) is a unique sweet delicacy traditionally believed to aid digestion and stimulate appetite. It is prepared by softening dried areca nuts (supari) and then cooking them in a sugar syrup infused with aromatic spices. Here is a traditional recipe for it:

Ingredients

250g Supari (Dried Areca Nuts)

400g Sugar

1 tsp Cardamom Powder

1/2 tsp Saffron Strands (Optional)

1 tbsp Rose Water or Kewra Water (Optional)

1/4 tsp Nutmeg Powder (Optional)

1/2 tsp Black Pepper Powder (Optional)

Water (Sufficient for soaking and cooking the areca nuts)

Instructions:

Soak the Areca Nuts:

Thoroughly wash the areca nuts.

Soak the areca nut pieces in plenty of water overnight, or for at least 8–10 hours, to soften them.

Boil the Areca Nuts:

Drain the water from the soaked areca nuts.

Boil them in fresh water for 10–15 minutes until the pieces become tender (they will still be chewy, but no longer rock-hard).

Drain the water and let them cool down. Pat them dry with a clean cloth.

Prepare the Sugar Syrup:

In a heavy-bottomed pan, add the sugar and 1 cup of water.

Heat the mixture until the sugar has completely dissolved.

Bring it to a boil and cook until the syrup becomes slightly sticky (reaching a 'one-string' consistency).

Cook the Murabba:

Add the softened areca nuts to the sugar syrup.

Reduce the heat to low and cook for 15–20 minutes—stirring occasionally—until the areca nuts have absorbed the syrup and appear glossy. If using them, add the cardamom powder, saffron strands, rose/kewra water, nutmeg, and black pepper.

Mix well and cook for another 2–3 minutes.

Cool and Store:

Allow the murabba to cool down completely.

Transfer it into a clean, dry glass jar.

Store in a cool, dry place. This *murabba* will keep for several months without spoiling.

Tips:

Betel nut is naturally hard and fibrous; while soaking and boiling soften it, it will still retain a chewy texture.

To prevent spoilage, always use clean and dry utensils and jars.

You may adjust the quantity of spices according to your personal taste. 

Serving Suggestion:

For digestive benefits and a unique flavor, consume a small amount of the Betel Nut Murabba after meals!

Petha Murabba | Petha Murabba Recipe | White Pumpkin Murabba | Winter Melon Murabba | How to Make White Pumpkin Murabba | Agre Ka Petha | Petha Murabba Recipe | How to Make Petha Murabba |

 

Petha Murabba | Petha Murabba Recipe | White Pumpkin Murabba | Winter Melon Murabba | How to Make White Pumpkin Murabba | Agre Ka Petha | Petha Murabba Recipe | How to Make Petha Murabba | Here is a classic recipe for Petha Murabba (Candied White Pumpkin/Winter Melon):

Ingredients

1 kg Petha (White Pumpkin/Winter Melon)

1 kg Sugar

1 tsp Alum (Fitkari), powdered (Optional; for crispness)

1 tsp Cardamom powder

1/2 tsp Saffron strands (Optional)

2-3 tbsp Lemon juice

Water, as required

Homemade Petha Murabba (Agra's Petha)

Instructions:

Prepare the Petha:

Peel the petha, remove the seeds and the soft inner pulp, and cut it into 1–2 inch pieces or into shapes of your choice.

Prick each piece thoroughly with a fork to ensure better absorption of the syrup.

Soaking in Alum Water:

Dissolve the alum in enough water to completely submerge the petha pieces.

Soak the pieces in this water for 2–3 hours. This helps the petha remain crisp.

Boil and Rinse:

Remove the petha pieces from the water and rinse them thoroughly 2–3 times in fresh water to ensure no traces of alum remain.

Boil the petha pieces in fresh water until they become slightly translucent (10–15 minutes). Do not overcook.

Drain the water and let the pieces cool down.

Prepare the Sugar Syrup:

In a heavy-bottomed vessel, dissolve the sugar in 1 ½ cups of water and bring it to a boil.

Add the boiled petha pieces to this syrup.

Cook over medium heat, stirring occasionally, until the syrup reaches a one-string consistency and the petha pieces appear glossy and translucent.

Enhancing the Flavor:

Add the cardamom powder, saffron strands (if using), and lemon juice, and mix well. Stir gently and cook for another 2–3 minutes.

Cool and Store:

Allow the Murabba to cool down completely.

Transfer it, along with the syrup, into a clean, dry glass jar.

Store it in the refrigerator or in a cool, dry place. Petha Murabba remains fresh for months.

Tips

To prevent spoilage, always use clean and dry utensils and jars.

If desired, you may add a few drops of rose water or Kewra water at the end for extra fragrance.

The Murabba will be ready to eat within a day, but its flavor deepens even further after a few days. Enjoy Petha Murabba as a delicious and healthy sweet treat, or as a digestive after a meal!