Foods of the World Forum Homepage
Forum Home Forum Home > Asia > India
  New Posts New Posts RSS Feed - Pickled Spiced Vegetables
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Pickled Spiced Vegetables

 Post Reply Post Reply
Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6258
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Pickled Spiced Vegetables
    Posted: 15 December 2012 at 12:55
In Spain and other western European countries, pickling involves mainly Vinegar, however, in India,Oil is the secret ingredient employed to create the enhancement of the spices. Here mustard seed and ground turmeric are utilized.
I found this, in my antique trunk from Morocco, in an old edition of Gourmet Magazine. The recipe was written by: Lillian Chou who had done a feature on Indian, Japanese and Chinese Pickled Vegetable Appetisers.
1/2 seedless cucumber
1/2 large head of cauliflower sliced into 1 1/2 inch wide florets ( 4 cups )
1/2 pound carrots sliced into 2 1/2 x 1/2 inch match sticks
3 tblsps. coarsely chopped garlic ( 6 cloves )
1 tblp. mustard seeds preferably brown or black
1 tsp. coriander seeds
1 tsp. turmeric ground
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/3 cup vegetable oil
5 two inch dried red hot chili peppers wiped clean
1/2 cup distilled white vinegar
3 tblps. packed dark brown sugar
EQUIPMENT:  an electric spice grinder or coffee grinder and a well seasoned 14 inch flat bottomed Wok.
1) preheat oven to 250 fareneheit degrees with rack in middle
2) trim end of cucumber, then halve lengthwise. Scrape out and discard any seeds with small melon ball scooper and then cut into 2 by 1/2 inch sticks
3) cook cauliflower and carrots together in large pot of salted boiling water;  1 1/2 tblsps. salt per 3 quarts of water; stirring occasionally 1 minute. Drain in colander and then put colander in an ice bath. Drain again and then pat dry thoroughly
4) arrange the cauliflower, carrots and cucumber in 1 layer in a 17x12 inch shallow baking pan and bake stirring occasionally until veggies are dry and slightly limp, about 1/2 hour.
5) pulse the garlic, and ginger with 1 tsp. salt in a food processor until finely ground and then transfer to a bowl
6) pulse mustard seeds in spice grinder until coarsely ground and then stir together with remaining spices
7) heat Wok over high heat until a drop of water evaporates immediately
8) pour oil into Wok, on sides; and then tilt Wok to swirl coating sides evenly
9) when the oil is just begins to smoke, add the chili peppers & spice mixture sauté and stir often, 10 seconds
10) add garlic mixture and sauté until golden 15 seconds
11) add veggies, vinegar, brown sugar, and bring to boil
12) stir until sugar has dissolved
13) transfer to air tight container and chill
14) shake once or twice a day and in 1 week it shall be ready for usage.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.082 seconds.