Indian Spiced Pickled Vegetables Recipes

INDIAN-SPICED PICKLED VEGETABLES

Steps:

• Preheat oven to 250°F with rack in middle.
• Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.
• Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute. Drain in a colander, then put colander in an ice bath. Drain again in colander, then pat vegetables very dry.
• Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.
• Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices. Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds. Add garlic mixture and cook, stirring, until golden, about 15 seconds. Add vegetables, vinegar, and brown sugar and bring to a boil, stirring until sugar has dissolved. Transfer to a shallow dish and cool to room temperature, stirring occasionally, about 1 hour.
• Transfer to an airtight container and chill, shaking once or twice a day, 1 week (to allow flavors to develop).

SPICY MIXED VEGETABLE PICKLE

Steps:

• Mix all the chopped vegetables, mango and garlic in a glass or clay mixing bowl. Quarter the limes and squeeze as much of the juice out of them as you can over the other ingredients. Heat some water in a pan with a steamer and steam the limes quarters for about 15 minutes to soften them. You can add the steamed lime quarters as they are to the bowl or cut them into even smaller pieces before adding.
• Using a pestle and mortar, one tablespoon of black mustard seed into a course powder. Pour this powder along with the chilli powder, turmeric, fenugreek and salt over the vegetables and fruit in the bowl. Stir well to combine.
• Now in a small frying pan, bring about 3 tablespoons of the oil to a bubble over high heat. Add the mustard seeds. When they begin to pop, reduce the temperature to medium high and stir in the cumin seeds, Kashmiri chillies and curry leaves. When these become fragrant, pour in the remaining oil, stir well and pour it all over the chopped vegetables.
• Mix really well. The vegetables should be submerged in the oil. If not, add a little more and then cover with cling film. In the summer months, you can place this outside in the sun. In colder months, place it all in a sunny window.
• Leave to ferment for three days, stirring every eight hours or so. Then scoop it all into a sterilized jar (see page xx) with a tight fitting lid. You can taste it now but wait for at least a week if you can. It gets better!
• This pickle will keep in the fridge for at least three months. Make sure that the vegetables are always covered in oil to avoid it going off.

INDIAN SPICED VEGETABLES

Steps:

• Combine the ingredients for the spice blend and reserve.
• Place the potatoes in a pot and cover them with water. Cover the pot with a lid and bring to a boil. Take off the lid and add salt. Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot. Cook for 2 to 3 minutes longer, then drain. The potatoes and cauliflower should still be a little undercooked.
• Heat a large skillet over medium heat. Add the vegetable oil, then the butter. When the butter melts into the oil, add in the onions and garlic and sauté for 5 minutes. Add the drained potatoes and cauliflower and the chick peas and combine. Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors. Stir in the stock and turn the vegetables to evenly distribute. The dish will turn a bright yellow. Cook over medium-low heat for 2 to 3 minutes longer. Add the peas and turn off the heat. The carry-over heat will warm them through. Taste to adjust the salt in the dish.
• In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro. Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt. Pile the salad on plates, top with the hot vegetables, and serve.

INDIAN SPICED GREENS

Steps:

• Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
• Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Steps:

• Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
• Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
• Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
• Screw on lids and refrigerate at least 1 hour before serving.