PULI INJI (SWEET AND SOUR GINGER PICKLE)

This is another instant pickle recipe that I've learnt from my mother in law which is used during Vishu and Onam Sadya.

This pickle mainly uses ginger and gets its sweet and sour flavor from jaggery (gud) and tamarind (imli).

This one too is quick and easy to make and can be prepared in advance to serve along with the Sadya.

I've made a small quantity of this pickle as I was making it for the first time you can double the recipe to increase the quantity.

I'm sharing with you basic measurements but everyone has different tastes when it comes to pickles some like it sweet. some like it spicy and some like it tangy so you are free to play around with the ingredients to suit your flavor.

INGREDIENTS

1/2 cup  chopped Ginger (adrak)

1-2 chopped green chillies ( hari mirch)

2 table spoons cooking oil

1/4 tea spoon Asafoetida (heeng) powder

1/4 tea spoon red chilli (lal mirch) powder

1/4 tea spoon turmeric (haldi) powder

1/2 tea spoon Black mustard seeds (sarson/ rai)

1-2 dry red chillies (sukhi lal mirch)

10-12 curry leaves (kari patta)

salt to taste

1/2 cup Jaggery (gud)

1/4 cup Tamarind (imli)

METHOD

1. Soak tamarind in 1/4 cup water and keep aside.

2. Wash and peel the ginger and chop it finely.

3. In a pan or kadai heat oil. Add mustard seeds. Once the mustard seeds start spluttering add heeng, dry red chillies and curry leaves.

4. Add the chopped ginger and green chillies.

5. Fry the ginger and green chillies well till the ginger changes colour to light brown.

6. Squeeze out the pulp from the soaked tamarind and strain it.

7. Add the tamarind extract to the pan. Mix well.

8. Add turmeric powder, red chilli powder and salt.

9. Lastly add jaggery and let it melt.

10. Cook for a few more minutes till the mixture becomes thick.

11. Switch off the flame and let it cool completely. Transfer to a glass jar and refrigerate.

PICTORIAL GUIDE

1. Soak tamarind in 1/4 cup water and keep aside.

2. Wash and peel the ginger and chop it finely.

3. In a pan or kadai heat oil. Add mustard seeds. Once the mustard seeds start spluttering add heeng, dry red chillies and curry leaves.

4. Add the chopped ginger and green chillies.

5. Fry the ginger and green chillies well till the ginger changes colour to light brown.

6. Squeeze out the pulp from the soaked tamarind and strain it.

7. Add the tamarind extract to the pan. Mix well.

8. Add turmeric powder, red chilli powder and salt.

 

9. Lastly add jaggery and let it melt.

10. Cook for a few more minutes till the mixture becomes thick.

11. Switch off the flame and let it cool completely. Transfer to a glass jar and refrigerate.

                                   HAPPY COOKING!! 😊

EGGLESS POUND CAKE

Pound Cakes are cakes which are made of a pound of each of the four ingredients- flour, sugar ,butter and eggs.

Pound cakes were usually baked in a loaf tin or a Bundt pan and are mainy served as tea time cakes. 

Though I already have a pound cake recipe with eggs but one of my dear friend who does not eat eggs wanted me to bake an eggless version of it.

So here it is a simple, moist, buttery flavourful Eggless Pound Cake.

INGREDIENTS

100 gms/1 cup All purpose flour (Maida)

1/2 tea spoon Baking Soda

1 tea spoon Baking Powder

115 gms/ 1/2 cup Butter

2 table spoons Powdered sugar

 25 gms Corn flour

200 gms/ 1/2 tin Condensed milk (Milkmaid)

150ml/ 3/4 cup Milk

1 tea spoon Vanilla Essence

METHOD

1. Grease and dust a cake tin and keep aside.

2. Preheat the oven to 150 degrees.

3. Sift maida, baking powder, baking soda. Keep aside.

4. Mix butter. sugar and corn flour in a bowl and beat till very light and fluffy.

5. Add condensed milk and beat well again.

6. Add milk and vanilla essence. Mix well.

7. Add half of the maida  and beat well.

8. Add the remaining maida and beat well till the mixture is light and fluffy and of soft dropping consistency.

9. Put the cake batter in the prepared cake tin.

10. Bake for 45-50 minutes at 150 degrees.

11. Check with a knife or a toothpick, if it comes out clean the cake is ready. If done remove from the oven or else let it bake for another 5-10 minutes.

12. Once out of the oven, let the cake col in the cake tin for another 5-10 minutes.

13. Now remove from the cake tin and let it cool completely on a wire rack.

PICTORIAL GUIDE

1. Grease and dust a cake tin and keep aside.

2. Preheat the oven to 150 degrees.

3. Sift maida, baking powder, baking soda. Keep aside.

4. Mix butter. sugar and corn flour in a bowl and beat till very light and fluffy.

5. Add condensed milk and beat well again.

6. Add milk and vanilla essence. Mix well.

7. Add half of the maida  and beat well.

8. Add the remaining maida and beat well till the mixture is light and fluffy and of soft dropping consistency.

9. Put the cake batter in the prepared cake tin.

10. Bake for 45-50 minutes at 150 degrees.

11. Check with a knife or a toothpick, if it comes out clean the cake is ready. If done remove from the oven or else let it bake for another 5-10 minutes.

12. Once out of the oven, let the cake col in the cake tin for another 5-10 minutes.

13. Now remove from the cake tin and let it cool completely on a wire rack.

                                     HAPPY BAKING!! 😊