Hi.. Namaskar.. How are you? Hope all are doing good. Here I am fine.
So are all set to go home for their vacations? Here school closes next week and we will be going July 2nd week.
Many of you would also be going. If possible we shall meet from somewhere.
So today we are going to do an easy recipe which many have been asking for. I had posted an easy sadya style mango pickle before.
That time many had asked me for garlic pickle. I have already posted many pickles. I had made a playlist for that.
We have a cabbage pickle which isn't too common. Its an easy and tasty recipe. Dont forget to try that out.
So without any delay lets see how to make an easy and tasty garlic pickle.
Lets begin to make garlic pickle. Lets see how to clean the garlic.
Its actually very easy to clean these big garlic pods that we get here. The small ones that we get in Kerala are the best ones.
And its difficult to clean those too. Here I just separate the cloves from the lot.
This is my easy method. Many of you would have see an easy way of shaking the cloves in a jar.
But I feel this more convenient and easy because they are large cloves of garlic.
At the same time if they are small ones, you can try the jar shaking method.
When you clean a lot of garlics your skin and the end of the nails begin to burn. Its for sensitive skin people.
Such people can use gloves or apply oil on their hands before cleaning the garlic.
It happens to me when I clean lots of garlic. Now this is the way I clean garlic.
Always remove the thick head part of the garlic. After that its easy to peel off the skin.
You should always cut off the thick head of garlic and onion. It tastes bitter.
You can take a jar or a steel with lid. This is the other method. But I prefer the peeling method itself.
If you want to do the jar method, cut off the thick head part like this. Then you get the cloves separately.
Put them in the bottle.
Cutting off the head part is an important step. Only then the skin gets peeled off fast.
Close the jar and shake the jar vigorously. Do this only if you are healthy enough to do it.
You can use a plastic bottle or two steel containers closing the mouth part of it. Just shake it well.
You have to make sure that there is lots of space in the jar for it to shake. I have taken a small bottle because I am showing you with little garlic.
Only then when you shake it well the skin will get peeled off well.
Now lets open and see. Most of its skin has come out. I just thought of showing you the method.
The problem here is that if the garlic is fresh, the skin wouldn't peel off soon. When its a bit hard, its peels off fast.
You can keep the garlic out for a day or two and do this method. But as I said, I prefer the other way.
Here you will have to peel off the rest of the skin on it. I feel its double work then. You may do whichever is convinient for you.
I just showed you both the ways. Anyways I have taken around 250g of garlic which is around 60 cloves of garlic
You can buy 250g of garlic so that you don't have to count. Now we have to cut this to 4 slices.
I have cut all to 4 slices this way. You shouldn't be using big garlic cloves for this.
Not that you shouldn't but I don't. When they are big ones, the masala takes a lot of time to absorb into the garlic.
So I always prefer cutting it to 4 slices because they are big in size. The ones you get in Kerala that are small can be added as it is.
Lets keep this 250g of garlic aside and begin to make our pickle.
Heat a kadayi and take 1/4 cup of gingelly oil. You will need that much for taste and so that it doesn't get spoilt.
Gingelly is the best for pickles. If you don't like its smell you may use coconut oil or sunflower oil.
Once its medium hot add 4 red chillies broken up and 1tsp mustard seeds. You can crush them or add as it is.
Once the mustard splutters, add curry leaves. I finely chopped 3-4 strands of curry leaves.
Finely chopped 4 green chillies, 3tbsp of finely chopped ginger. I like them chopped here. If you want you can slice them.
Now add the sliced 250g garlic pieces. People make garlic pickle in many ways. Some steam and make it.
Garlic is very healthy and has lots of medicinal values. Its best to make this out of the small ones you get home.
You can clean the garlic the previous day and store it in the fridge in a tight jar. This would make the pickle procedure easier.
To make any items you can do some of such things the previous day. People say you should always use garlic then and there.
But Jans mother always stores cleaned garlic in the fridge. It should always be kept in a tight jar.
It shouldn't have contact with oxygen. This matters to garlic, shallots and onions too.
Lets saute all these till it becomes soft. Then we shall add the masala powders to it. Its an easy recipe.
If you want you can use it today itself but you will get to know the correct taste after a week.
Since this is getting cooked well it doesn't matter staying for a week or not. If you are using it for long refrigerate it.
I will be adding water to this. If you want you may avoid adding water. I prefer having a light gravy for this pickle.
If you add just vinegar it will taste very sour. I add water to all my pickles.
Those who have tried my recipes would know that. Did anybody's pickle get spoilt? Its a wrong thinking .
When you use a wet spoon in your pickle or use less oil, the pickle might get spoilt.
But when its taken care of all these, then the pickle wont get spoilt. You can make as you prefer. I am adding little salt.
Let the salt absorb into it well. Never add more because we cant adjust it later whether its pickle or curry.
So add little first and then add later as needed. I have sauted this for a while now. When we press the garlic should be felt soft.
When it reaches that stage, then its done. Reduce the flame from medium to low flame.
If you are scared of burning while adding powders, you can off the flame too.
I am adding 1/2 tsp turmeric powder, Then 2tbsp kashmiri chilli powder and 1tbsp chilli powder.
Lets mix and see if its ok. I am adding kashmiri chilli powder for the colour and not spice.
If you don't have kashmiri chilli powder you may add 2tbsp of normal chilli powder.
Next I am adding 1/2tsp asafoetida powder and 1/2 tsp fenugreek powder. Mix these well.
Asafoetida and fenugreek shouldn't increase in amount. Else it will not have the correct smell of pickles.
Many people ask me why am I not pickle powder that we get to buy. When we are able to make awesome pickles using the powders we have, then why to use those?
This is the best. Now the flame is in low. Saute the masalas for 2-3mts till the raw smell goes.
If the raw smell and taste doesn't go, the pickle will not taste good.
I am showing you in a small quantity. Here nobody will have much of pickle.
Small quantity will help you in making too. Lets saute this till the raw smell goes.
Now the raw smell has gone. I am going to add 1/4 glass vinegar. You may adjust as per your taste.
You may substitute the vinegar with lemon juice if you want. But lemon juice doesn't work as a preservative.
Vinegar is the correct preservative agent. That's why I prefer vinegar here.
Now I am going to pour 1 glass boiling water.
Those who don't want to add water can avoid this step. All this water will thicken later and become a thick pickle gravy.
Now lets boil this for a while. Only then the masalas will absorb well into the garlic.
If the pickle is dry we cant use it immediately. But when water is added it helps us in that.
Let me taste and see the spice and sour. For me this is correct. You may adjust as your taste. It will taste correct when cooled down. I am adding little more salt.
Adjust the tastes at this stage. As it stays, all this water will be absorbed. I am increasing the flame to high flame.
After that we shall off it. That's it. Some add a piece of jaggery to this. If you like it you may. It enhances the taste.
Or you can even add a pinch of sugar. This is boiling well now. We had already poured boiling water to it.
We just had to cook the vinegar. Rest all were cooked. Our garlic pickle is now ready.
That 2tbsp kashmiri chilli powder and 1tbsp of chilli powder is correct for this.
Once this cools down, we shall transfer it to a glass bottle. Lets keep it aside to cool
See how it has thickened as it has cooled down. This is the correct consistency. Not to thick or loose.
You may taste it now and add salt or vinegar as needed. Vinegar should be boiled, cooled and added.
You can add little asafoetida or fenugreek if you feel the aroma is less. You can heat chilli powder and add if spice is less.
You can do any changes you want. So always add little at the beginning and then adjust later.
Once it increases then it is difficult to reduce. Now lets transfer this to a bottle.
Wash and dry the bottle well. Glass bottles are the best. Vinegar and plastic doesnt work well.
Try avoid buying pickles stored in plastic bottles. The masalas have absorbed well into the garlic.
Lets transfer the whole thing to bottles. I prefer refrigerating this. We can use it for many day then.
If you don't like to chill it then heat and add more gingelly oil over it. A layer of oil helps the pickle from getting spoilt.
Some people cover this with gingelly soaked cloth so that the pickle stays fresh.
Make sure you dont use wet spoons in the pickle.
Dont keep the pickle open for long. All these helps the life of our pickle.
This is a good pickle you can send to all your relatives at home. I tasted the pickle. Everything is perfect.
I usually add some rice to this vessel and then mix and have. But now I have stopped all that.. Getting older.. So some precautions.
Hostelers please don't eat pickle all by itself. We end up in ulcer and I had undergone all those situations.
Eat just little of all these. Some are crazy about pickle. Even I was the same. When we start to have health issues, we begin to understand all that.
I have transferred most of it to a bottle. The rest can be used. I have already tasted this. Now we have only this much left.
I am not transferring this to a bottle. We will have it today itself. Let me taste some for you.
I feel like eating rice with this. But I will end up eating lots then. I have reduced the amount of rice now a days.
Its tastes awesome. Our easy peasy garlic pickle is ready. All of you try it out and let me know your feedback
Your feedback is my strength. Only when you tell me your feedback I will like to make more of other items.
So until we meet with my next recipe.. Thank you...
Hello.. Once when going to Thailand I had shown a packing video. I had show a rice cooking pan in that.
Its a multipurpose kettle too. Many had tried to get it but didnt it seems. I bought this from LuLu when I saw it there.
I still haven't used it. Its Prestige's. Its a multi purpose kettle. Pictures show that we can cook rice, noodles, momos..
They show pics of idly too. I shall open and show it to you.
It has a steamer too in this. The other one didnt have all that. It was just this.
My first one was just the kettle and cover. But this has plastic bowl, a steamer and a lid.
So it helps in making small items. It works on current and helps us while traveling.
I shall use this for our next travel and tell you how it is. Ok.
