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Unusual Indian Pickles You’ve Probably Never Tried

India is known for its wide variety of pickles, each region is offering something unique. While mango and lemon pickles are common, there are plenty of unusual pickles you may not have heard of before. These hidden gems are full of bold flavors and local ingredients that will surprise your taste buds. Let’s dive in!

1. Pahadi Lingda Pickle (Fiddlehead Fern)

A delicacy from the Himalayan region, Pahadi Lingda pickle is made from fiddlehead ferns, mustard oil, and aromatic spices. The fern’s slightly crunchy texture and earthy flavor make this a unique pickle you won’t forget.

2. Water Chestnut (Paani Phal) Pickle

Water chestnuts are not just for curries! In some regions of India, they are pickled with mustard seeds, salt, and turmeric. This pickle is crunchy, mildly sweet, and perfect as a side dish with simple rice dishes or parathas.

3. Galgal Pickle (Khatte Ka Achaar)

Galgal, a large citrus fruit from the Himalayan region, is pickled with salt, mustard seeds, and turmeric. This tangy, sour pickle is loaded with vitamin C and pairs well with dal-chawal or stuffed parathas.

4. Banana Peel Pickle

Yes, you read that right! This South Indian specialty turns something often discarded into a delicious pickle. With spices, tamarind, and mustard seeds, banana peel pickle has a tangy, earthy flavor. It’s packed with nutrients and perfect with rice or chapati.

5. Methi Dana Pickle

Methi dana (fenugreek seeds) pickle is a staple in some Rajasthani households. The bitterness of fenugreek seeds is balanced with mustard oil, salt, and spices. It’s a great digestive and pairs well with hot parathas or khichdi.

6. Jackfruit Seed Pickle

In some parts of Kerala and Tamil Nadu, jackfruit seeds are transformed into a unique pickle. The seeds are boiled, dried, and then pickled with a mix of red chili, mustard, and curry leaves. It has a nutty flavor and a slightly chewy texture.

7. Himalayan Single Clove Garlic Pickle

This pickle uses rare single clove garlic, known for its bold flavor and medicinal benefits. It’s pickled with mustard oil, turmeric, and chili to create a robust, spicy condiment that enhances any meal.

8. Mushroom Pickle

Mushroom pickle is a lesser-known gem from certain South Indian and North-Eastern regions. The mushrooms are cooked with mustard oil, garlic, and red chili, then pickled for a bold, umami-packed flavor.

9. Kanji Fermented Carrot Pickle

A winter favorite from Punjab, this pickle is made by fermenting black carrots or regular carrots in water with mustard seeds and black salt. It’s tangy, probiotic-rich, and refreshing, often enjoyed as a drink with rice or roti.

10. Fish Pickle

A delicacy from Goa and Kerala, fish pickle is made with fresh fish marinated in vinegar, turmeric, and spices before being preserved in oil. It’s spicy, tangy, and a must-try for seafood lovers.

Why Try These Pickles?

Trying new pickles is a fun way to explore India’s diverse culinary traditions. Many of these unusual pickles are made using local, seasonal ingredients and are often rich in probiotics, which are great for gut health.

So, the next time you’re looking for something new to spice up your meals, give these unique Indian pickles a try also explore masala monk as some of these pickles available in our store!

Have you tried any of these or have a favorite unusual pickle? Share your experiences in the comments below!

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Mooli Green Chilli Pickle Recipe

Winter and pickles are a match made in heaven! As the chilly season sets in, our cravings for bold, flavorful, and warming foods increase, making pickles the perfect companion to our winter meals. This is the time when kitchens come alive with the aroma of freshly made seasonal pickles, preserving nature’s best in a jar. One such winter delight is Mooli Mirchi Achar—a tangy, spicy, and crunchy pickle that adds warmth and zest to every bite. So, embrace the winter vibes and relish homemade pickles with your favorite comfort foods!

Bring a burst of tangy and spicy flavors to your meals with this easy-to-make Mooli (Radish) Green Chilli Pickle. Packed with aromatic spices and mustard oil, this pickle is a perfect accompaniment to your everyday meals.

Ingredients:
• Mooli (Radish): 500 g
• Green Chillies: 200 g
• Fennel Seeds (Saunf): 2 tbsp
• Nigella Seeds (Kalaungi): 1 tbsp
• Fenugreek Seeds (Methi Dana): 1 tbsp
• Mustard Seeds (Rai): 2 tbsp
• Salt: 2 tbsp (adjust to taste)
• Turmeric Powder: 1 tsp
• Red Chilli Powder: 1 tsp
• Mustard Oil: 1 cup

Wash the mooli and green chillies thoroughly. Dry them completely using a clean kitchen towel to remove all moisture (important to prevent spoilage). Peel the mooli and cut it into thin slits. Similarly, slit the green chillies lengthwise.

Lightly roast fennel seeds, nigella seeds, fenugreek seeds, and mustard seeds in a pan over low heat until aromatic. Let the spices cool, then coarsely grind them in a mortar and pestle or spice grinder.

In a clean ceramic or glass bowl, combine the mooli slits and green chillies. Add the coarsely ground spices, salt, turmeric powder, and red chilli powder. Pour mustard oil over the mixture and mix everything thoroughly until the vegetables are well-coated with spices and oil.

Transfer the prepared mixture into a clean, dry glass jar. Press the mixture down gently to eliminate any air gaps.
Ensure the vegetables are fully submerged in mustard oil to preserve the pickle. Add more mustard oil if needed. Close the jar tightly and place it in a sunny spot for 4-5 days. Shake the jar daily to ensure even mixing. After fermentation, the pickle is ready to enjoy. Store it in a cool, dark place for long-term use.

Enjoy the goodness of homemade, preservative-free pickle with the authentic taste of traditional spices!

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Perfect Dosa Idly Batter: Your Guide to Fluffy Idlis and Crispy Dosas

If you’ve ever craved the authentic taste of South Indian cuisine, you know that a good dosa and idly batter is the foundation of many delicious dishes. Making the perfect batter might seem daunting, but with a few simple steps and some patience, you can master the art at home. Here’s a step-by-step guide to help you prepare a versatile batter that will yield fluffy idlis and crispy dosas.

Ingredients:

  1. 2 cups rice
  2. 1 cup urad dal (split black gram)
  3. 1/2 teaspoon methi seeds (fenugreek seeds)

Method:

Begin by washing the rice and urad dal separately under running water until the water runs clear. This helps remove any impurities. In a large bowl, soak the rice in enough water to cover it by about 2 inches. In another bowl, soak the urad dal and methi seeds together. Let them soak overnight or for at least 5-6 hours

After soaking, drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-powered blender. Add a little water and grind until you get a smooth and fluffy batter. Transfer this to a large mixing bowl.

Next, drain the water from the rice and grind it to a slightly coarse paste, adding water as needed to facilitate the grinding process. The rice batter should have a bit of texture and should not be completely smooth.

Combine the rice batter with the urad dal batter in the mixing bowl. Add salt as per your taste and mix well to ensure both batters are well incorporated.

The fermentation process is crucial for achieving the right texture and taste. Cover the bowl with a lid or a clean cloth.

Place the batter in a warm spot to ferment. During warmer months, you can keep it in sunlight for 2-3 hours. Alternatively, you can place it in an oven or microwave (turned off) with the light on to create a warm environment. It typically takes about 6-8 hours for the batter to ferment fully.

You’ll know the batter is ready when it has doubled in size and has a slightly frothy, bubbly appearance. The batter should also have a pleasant, slightly sour aroma.

Tips for Perfect Dosas and Idlis:

For Dosas: Ensure the batter is slightly runnier. When pouring the batter on the hot tawa (griddle), spread it thinly to achieve crispiness.

For Idlis: The batter should be thick yet pourable. Grease the idli molds with a little oil, pour the batter, and steam for about 10-15 minutes or until a toothpick inserted into the idlis comes out clean. you can also explore our other recipe of idli Fermented RAGI (Finger Millet) IDLIS- Gluten Free | Gut Friendly | Breakfast Recipe.

This homemade dosa and idly batter is versatile and can be stored in the refrigerator for up to a week. Just make sure to bring it to room temperature before using it. Whether you enjoy soft, fluffy idlis or golden, crispy dosas, this batter will help you recreate the authentic flavors of South Indian cuisine right in your kitchen. Give this recipe a try and let us know how it turns out! Share your experience and any tips you might have in the comments below.

If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂Happy cooking!

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Kuzhi Vegetable Paniyarams Recipe

Vegetable Paniyaram or Appe/Appam as it is commonly known is a South Indian breakfast recipe made from idli/dosa batter and known as kuzhi Paniyaram in Tamil, Paddu in Kannada, and Gunta Ponugulu in Telugu. It’s the best way to use idli dosa batter if the batter has turned sour after a couple of days. It is perfect for kids too as it is extremely healthy, has a good dose of vegetables and looks colourful and attractive. My kid loves it and often asks for it especially in his school tiffin. He would take extra to school as requested by his friends. 🙂

Some years back my uncle gifted this cast iron Paniyaram pan (appe pan) to me and it has been my most treasured kitchen possessions. Since then my obsession with appe pan started and I make not only paniyarams in it but also fritters, little pancake balls, patties, bread rolls, falafel, kofte and dahi bhallas. Basically, anything that you need to shallow or deep fry can be made in appe pan with much less oil. 

I like the instant version of Vegetable Paniyaram – it is quick to make with leftover idli/dosabatter. The last few cups of idli batter might not always yield soft idlis or make soggy dosas. I add mixed sautéed veggies with some spices into the leftover idli batter and it turns into flavourful paniyarams which I often serve with Coconut Chutney or Kara Chutney.  They are really crispy on the outside and soft on the inside.

Check out this recipe below. If you have leftover Idli batter you can use that. In the recipe below I’ll share with you the recipe of fresh batter

Recipe: makes 20-25 paniyarams 

Ingredients 

For the Batter

  1. White Split Urad Dal: 1/2 cup
  2. Bengal Gram/Channa Dal: 1/8th cup
  3. Fenugreek Seeds: 1 tsp
  4. Rice: 1 cup
  5. Flattened Rice/Poha: 1/4th cup
  6. Water as required for the batter
  7. Rock Salt: 1 tsp

For Paniyarams 

  1. Mixed Chopped or Grated Vegetables: 1 cup (I used onion, capsicum, carrot)
  2. Minced Ginger: 1 tsp
  3. Asafoetida/Hing: a pinch
  4. Mustard Seeds: 1 tsp
  5. Curry Leaves: Handful
  6. Oil/Ghee for Cooking
  7. Salt to taste
  8. Green chilies: 2 (optional)

Instructions 

  • Wash and soak urad dal, channa dal and 1 tsp of fenugreek seeds for 3-4 hours. 
  • Wash and soak rice and poha for 3-4 hours.
  • First grind the dals using water. Add water gradually to make a smooth thick but flowing consistency batter. 
  • Now grind rice and poha, again by adding little water at a time to make thick but flowing consistency batter.
  • Mix both the batters in a steel or a glass bowl. Add rock salt. Mix well. Leave it for fermentation for atleast 8 hours or more at a warm place. The batter will rise and will become airy with tiny bubbles. If it hasn’t then leave for some more time. 
  • In a pan, add a tbsp of oil. Add some mustard seeds & hing. Let mustard seeds splutter. Now add some finely chopped green chilies if using, curry leaves and minced ginger. Cook for few seconds then add finely chopped vegetables of your choice.
  • Season it with some salt. Cook for 2 minutes on medium flame or till they soften a bit. Allow it to cool. Then add the sauteed vegetables to the fermented batter and mix gently.
  • Now your batter is ready. The consistency of the batter is similar to idli batter. If it’s thick, add a bit of water. Check for salt. Heat Paniyaram pan to medium heat. Brush it with ghee or oil in each cavity and fill it with batter. Leave some space for paniyarams to rise.
  • Cover with a lid and cook on medium to low flame for 3 minutes or when the top has set, and edges have browned.
  • Then with a help of a skewer or a knife flip the paniyarams and cook the other side for 2-3 minutes. 
  • Serve immediately with chutney of your choice. 

Tips:

  • Cook appe on low-medium heat or else you will end up with raw batter in the middle.
  • You may use any combination of veggies minced broccoli, cauliflower, cabbage, or greens like methi or drumstick leaves works too.
  • Use a paniyaram pan that has been seasoned well and used in the past. If not the paniyarams will stick to the pan.

Do give this recipe a shot. I am sure this will be your child’s and your family’s new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Fermented RAGI (Finger Millet) IDLIS- Gluten Free | Gut Friendly | Breakfast Recipe

At home Idlis is our favourite breakfast. Ragi idli is a nutritious wholesome South Indian meal. They are light, easy on stomach and have tremendous health benefits. Idlis are like steamed cakes made with lentils and idli rice. Ragi idli is just another variation where ragi is replaced by rice. The batter of these ragi idlis will also be beneficial for making dosas the next day. I like to serve these millet idlis with Coconut Chutney or Kara Chutney.

Ragi idli is made using idli rice, flattened rice (poha), ragi flour, urad dal and fenugreek seeds. The ingredients are first soaked and then the batter is prepared by grinding the ingredients followed by fermentation, then the batter is steamed to make idlis. This batter yields consistent results. The idlis will always be pillowy soft and totally melt in mouth.

Not just Ragi idlis or dosas, if you are a pancake lover, you can also try these, Ragi Pancakes or these Millet Cutlets which you can easily make at home in 10 minutes using minimal oil. They come out absolutely delicious and are so healthy.

Given the health benefits of ragi, these steamed cakes become a superfood which not only has benefits of whole grains, but it is also fermented. 

Why fermented food is good for you? 

Fermented foods like idli, dhokla, dosa are a fabulous addition to your diet.

  • It helps in increasing immunity and improves digestion. 
  • It also increases the bio availability of minerals. It breaks down proteins, carbohydrates and other minerals in a way making it easily available to our body. 
  • Also a lot of good bacterias are at play when your food is fermenting. All fermented foods are natural probiotic. It’ll strengthen your immune system making you disease resistant.
  • The lactic acid bacteria which helps in fermentation also creates omega 3 fatty acids, essential for the immune system. It will help to remove toxins and helps your body build a healthy gut flora. 

Here are 5 excellent reasons why this millet should be in your diet.

  1. High fibre content: Ragi is high in dietary fibre which will help to promote proper digestion and keep your bowel movements in check. 
  2. Rich in Calcium: It is an ultimate non-dairy source of calcium. Just 100 grams of Ragi can give you 344 mg of calcium.
  3. Supports Gluten- Free Diet: Ragi is a great choice if you are on a gluten-free diet – it’s naturally gluten-free! No need to worry about hidden gluten as it’s a safe and delicious way to enjoy your meals.
  4. Child Nutrition: It helps to fulfil child’s nutritional needs. It is rich in protein, calcium, iron, zinc and other essential nutrients.
  5. Treats Anaemia: Since Ragi is an excellent source of iron too, which is essential for producing red blood cells, it helps to fight off anaemia.

With all such goodness and nutrition packed in this humble dish, let’s get to the recipe now

Recipe: serves 4

Ingredients: measuring cup size 250 ml

  1. Ragi flour: 1 cup
  2. Idli Rice/Parboiled Rice or Broken Rice: 1 cup
  3. White Split Urad dal: 1/2 cup
  4. Flattened Rice/Poha: 1/4th cup
  5. Fenugreek seeds/Methi dana: 1/4th tsp
  6. Rock Salt or any non-iodised salt: As per taste
  7. Oil/ghee for greasing
  8. Water as required for making batter and steaming 

Method: 

  • Wash rice and poha 3 to 4 times. Soak them in enough water for 5 hours. 
  • Wash urad dal and fenugreek seeds 3 to 4 times and soak for 5 hours. 
  • Drain the water from dal and rice. First grind urad dal to a smooth and fluffy batter. Add little water at a time to get a smooth paste. Do not add too much water in one go. 
  • Then grind rice and poha to a smooth batter using water as required. Again, don’t add too much water. Add little at a time. 
  • In large steel bowl, mix together both dal and rice batter. 
  • Add roughly 3/4th cup of water to ragi flour and make a smooth consistency batter. Make sure there are no lumps. 
  • Mix Ragi batter with rice and dal batter till it completely incorporates. 
  • Add rock salt as per taste. Cover the bowl with a lid and keep the batter in dark warm place for 9 hours or more. I had to keep it for 12 hours.
  • The batter will double and become fluffy and airy. Give a gentle mix before making the idlis. Do not mix rigorously or you will lose the airiness of the batter. 
  • In an idli maker, bring water (roughly 3″ above) to boil. Grease idli moulds with oil/ghee. Fill in the cavities with the batter.
  • Now, steam the idlis in idli maker for 10 to 12 minutes or till toothpick inserted at the centre comes out clean. It shouldn’t be sticky.

Tips for fermentation: – 

  1. Add rock salt to the batter before fermenting. Salt helps in fermentation. Do not use iodised salt. 
  2. Do not skip Fenugreek seeds. It helps the batter to get bubble like texture. Also, it’s makes dosa crispier. 
  3. Add enough water while grinding dal and rice to get smooth and fluffy batter. Do not add water in one go. Keep adding little at a time. This will give you soft idlis. 
  4. Mix the final batter with your hands for a minute and then keep it at a warm place. The warmth in your hand will help in fermentation. 

I hope you enjoyed reading this recipe and will give it a try. Do let me know if you do. I would love to hear from you guys. Here’s to healthy eating! 🙂