PUNJAB FOOD PICKLE RECIPE

 

We have taken 2 kg of raw mango for dry mango pickle. It was cut into pieces by the vendor himself so it has only been wiped properly and the kernel has been removed. It is not to be washed after cutting. It has been divided into two parts for easy management. For making dry mango pickle the mango pieces are kept in sun with salt and turmeric powder. It releases water and gets tender in the salty water. So first we will add salt and turmeric powder to these

Salt - 4 heaped tea spoonfuls/kg. Salt will act as preservative as well as help in making the mangoes tender Turmeric powder - 2 heaped teaspoonfuls/kg.

 

 

Now we will mix it properly. We have to keep it under the sun for two days or under fan for 4 days. The mangoes will become tender in the water released by this marinating. Color of the mango skin will change to a lighter shade from green. And we can process it further. It has to be shaken properly twice per day while it is marinating for 2/4 days. After 2 days I will show you how the water releases. I kept the mangoes for two days in salt and turmeric marinating. Because of marinating the mangoes have become soft and the volume reduced. So these could fit into this glass container. Yesterday it was sunny for half day so you can see the released water. Now we have to shake it upside down to make the water reach each mango like. I had said that this has to be done twice. Today also it is sunny. So we will keep it in the sun today too.

 

 

We may be able to process it further after that the mangoes are done now. Now we have to process it further color of the mangoes has changed and these have become soft and tender.

We will take these out in this sieve so that the water is separated from it and is drained in this utensil. Then we will wash and let this glass container dry completely and will do the spice process with the mangoes.  The spices we need are:

Yellow mustard split-150 Gms

You can even take whole mustard seeds  

Ray or black mustard (bigger seeds)-150 Gms  

We have taken combination of these two you can even take either of these but if you take either of these then take the measure as 300 Gms

Degi red chili powder-100 Gms

You can again take a combination of 50-50 Gms of hot chili powder and degi red chili powder

Fennel (bigger seeds) 100 Gms

Coriander seeds-75 Gms

Cumin seeds-50 Gms

Fenugreek seeds-50 Gms

Caraway (bishop's weed) seeds - 25 Gms

Niggle seeds-25 Gms

Black salt-50Gms

Asafetida - 20 Gms

 

 

As it is yellow mustard split so we will not do anything to it but we will coarsely grind the black mustard seeds along with it we have to dry roast Fennel, Coriander, cumin, fenugreek and caraway seeds, so that the moisture is eliminated and then coarsely grind these. I have heated a wok. We will dry roast the 5 spices as mentioned coriander, fennel. The aroma of the roasted spices adds taste to the pickle cumin, fenugreek, caraway. We do not roast niggle. It is added directly in the pickle. We do not roast mustard even as it turns bitter if we roast it. Now we will turn off the gas and will let these spices cool. Then coarsely grind it but will take out whole roasted masala from it before grinding about 2 table spoonfuls. The whole spices look nice in the pickle.

 

 

We will turn off the gas now. We have coarsely ground the black mustard if you have taken yellow mustard seeds instead of yellow mustard seed split, and then coarsely grind that too.

These are the coarsely ground roasted spices. These are the whole roasted spices-2 table spoonfuls. Look at the mangoes now there is nothing in this utensil. So we will transfer all the mangoes into it. Here we have the turmeric and salt water. We will use this water in mixing the spices. The turn of oil will come after a day. We start mixing the spices. We take the ground spices first add red chili powder, ground black mustard, yellow mustard split. See how colorful it is looking do not be scared of the red chili. It is not hot. It is only colorful take out a small portion from niggle seeds and add it to the whole roasted spices add rest to the other spices. We do not take turmeric and salt as we had already used that in marinating if salt will be required then we will suffice it with black salt.

 

 

We will add asafetida now. This is a 20 Gms pack. We will take whole of it now we will mix all using the turmeric salt water. We will use our hand for mixing as this is the typical Indian style.

Add the water little by little and mix it to a coarse texture the spices are mixed a little water is left. So that also I will use now we have to taste the spices and check if more salt needs to be added accordingly we have to add black salt to it. Add the whole spices now see how nice it is looking whether we eat mango pickle or not, we feel like eating the spice itself now at this stage

Check the saltiness of the spices. Then add black salt accordingly the salt is okay as per normal vegetable curry but pickle has salt on the higher side. So I am adding this black salt to it. I am adding it as required after I tasted it the whole of it will be used spice mixture is ready. We do not add mango powder in it like in other pickles as this itself is mango pickle. Now to this we will add mango pieces and mix them well with the spices and after mixing fills them with spices like shown and keep them in a plate do it with all mango pieces.

 

 

We will again have to dry these in sun till the spices ant the water in it dries up. Then only it will be called dry mango pickle 4 plates are ready with the spice stuffed mangoes. A little spice mixture is left which I have kept in a small bowl. We will go to the roof top to keep these in sun to dry for a day if you are unable to keep it in sun then keep it under fan for two days or till the moisture in the spice dries up. Then we will do the last step that will be adding oil to it. So I will come back to you after a day for its last step. Let us go to the roof top now we have kept the mangoes in the sun and we will cover it with a dupatta or fine cloth to avoid dust and flies. We will press the ends of the dupatta as shown so that it remains in place.

 

 

I have also kept the washed barni to dry it. It remains sunny like this we will be doing the final step in the evening itself. It was sunny the whole day so the mangoes have dried up. I have heated mustard oil in a wok. This is approximately 300 ml oil which I have heated till smoking point and then added 2 bay leaves to it just for aroma. We will remove the bay leaves before mixing the oil to the mangoes right now we will wait for the oil to cool down oil has cooled.

Mangoes too have dried up. The barni too has dried up. We will remove the bay leaves then we will add all the mango pieces to this oil and will mix it. Slowly we will add the rest too and mix it properly and after mixing we have to transfer these to the barni.

 

 

 I am adding these too now I have to take care and mix it cautiously. We have seen that all the pieces are coated with oil properly before transferring the mangoes to the barni. We will put this left over spice, which has also dried, into the bottom of the barni and after mixing. I will transfer these also into the barni. All the mango pieces we do not have to use much oil in it. Now we will transfer it to the barni and close the lid. Pickle is almost ready and can be eaten now but it will taste better after 1-2 days. Our dry mango pickle is ready. I have filled it in two barni right now. I have not added much oil to it after 1 or 2 days when the oil in it will come down. I will add more oil to it, only till 1/3rd level of this container and will be shaking the container at intervals. So that the same oil reaches all the pieces we will not add much oil. Hope you have liked the recipe

and you will definitely try it.

MANGO PICKLE RECIPE

 

1 kg raw mango. Wash and dry them and then cut them into length or cubes by a common cutter. Buy a common cutter online link given in the description box. Place all the mango pieces in a clean and dry container.  Add 2 tsp salt. 1 tsp turmeric powder. Now cover and shake the lid. Shake the container thoroughly. Now keep this jar in the sun light. Do not open the lid. After 2days take them out of their water. Throw this water now the mango pieces are very soft.

 

Now spread them to sunlight for 1 hour. So that their excess moisture can be removed.

Make sure the pieces of mango should be dry but not too dry. Fry all the pickle spices.

Heat a pan and pour 2 tbsp fenugreek seeds in it. Roast all spices in low flame until its color. Turns into a light golden color dry roast 1/2 cup yellow / black mustard allow the spices to cool completely and then grind. Now heat 1/2 cup of mustard oil in the same pan until it starts to smoke and then cool it completely and then use it. Grind all the spices together except black onion seeds.

 

 

Now transfer them to a dish and add some more powder spices

1 tsp asafetida

1 tsp red chili powder

1 tsp turmeric powder

2 tsp black salt

3 tbsp white salt

Add onion seeds and mix well. Now take a mixing bowl and put mango pieces in it. Add 1/2 cup vinegar and mix. Now add spices and mix thoroughly.  Now add mustard oil and mix now transfer the pickle to a glass bowl and cover it with a cling wrap and keep this bowl in the sun light or at room temperature for two days. After 2 days sift this pickle into a glass air tight container after 2 days. First pour some mustard oil in a jar and then pick the pickle in it.

Keep this jar in sunlight for 15 days to mature. Enjoy.

AGRICULTURAL IN PUNJAB

 

Pakistan is an agricultural country in the world. It is the world's fifth populous country with over

212 million populations, 63 percent live in rural area. Agriculture is considered the backbone of

Pakistan's economy. Which relies heavily on its major crops. Agriculture accounts for about  18.9 percent of Pakistan’s and employs about 42.3 percent of the labor force. Hidden unemployment is also high in this sector.

 

 

Agricultural production. I live in a village in north Punjab, And I want to show you Village life. How easy to get pure milk for tea. In my area, mostly small farmers. The land is less than an acre. We use the dung for field fertility? Corn rice and wheat are cash crops. In livestock, mostly cow, buffalo, goat and sheep are breeding. Roads are good from field to market. Farmers also use for drying their corn ears. I shift fodder from the field by my black donkey. It is not easy to handle a donkey. Its saddle Dressage is not similar to horse dressage.

 

 

But it showcases donkey’s unique traits and abilities. So, a slow plodding walk is the most comfortable gate for a donkey. I use a small sickle to cut grass or cereal crops. It takes enough time but I have completed my task in 10 minutes. The next step of my daily routine is

Chopping the fodder. Electric fodder cutting machine is a good facility, but the electricity load chatting problem is used to say good words about government. But I have continued my work with the hand cutter to complete my task.

 

 

After 10 a.m. Temperature is high about 40 degree Celsius. Now time to rest and drink pure milk. The groundwater level is not as low as in Indian Punjab. It is 30 feet to 40 .The hand pump is also working properly .It is 5 pm I am milking the buffalo. In this procedure very difficult moment is to handle the calf. Especially when over 4 months old a Calf can drag you. The price of pure milk in my village is about 2 liter in 1 dollar. No doubt average milk yield per lactation is Two thousand four hundred thirty liters.

But such animal of Nile Ravi breed are also available. Producing 3000 to 5000 liters per lactation. The daily average is between 8 liters to 40 liters. It depends on your buffalo breed.

 

 

Beautiful Village Life In Punjab

 

 You know, Punjab  peoples business is cattle farming they use milk products in food they make yogurt , butter and other products as city are so far from here, and buying from city on daily basis are difficult so they try to cook with available stuff so they cook food in organic butter also next you will watch they also make Paratha with butter, that is a traditional breakfast of Punjab also and they also eat Paratha with butter with adding some organic sugar ( Jaggery powder).

Mother, how much yogurt in this pot?. This yogurt is made with four cow milk. We also sale extra milk in market.  We sale milk of morning. We make yogurt of evening time milk. So guys this is final now, that is butter. Now Mother will make Paratha with this butter remain is called "Lassi" also delicious with meal. As here is no electricity so they put milk pot here. Keeping milk pot on high temperature prevent growth of germs.

Here they put fire with cow dung for burning slowly and keeping it warm whole the day. This will turn pink yellowish color till evening then they make yogurt. Here they hanged utensils  and this water bottle is covered with cloth to prevent from heat. Our men put this bottle on shoulder when go with cattle in deep desert. Today weather is cool as it rained yesterday. Several mother insisted to meal, so today we will breakfast with them.

Guys they eat high calories food. But they walk whole the day with cow herds, so they digest it, and no any Diabetes or Obesity like problems. We can not preserve yogurt for a day in summer. But in winter , no any problem. Because no electricity and fridge. We preserve milk to keep it warm whole the day. Milk turn pink yellowish color due to keeping it warm, so taste also good

.

Guys this is organic sugar ( jaggery powder) in cities people using refined sugar. But this made manually with sugarcane juice. This is fresh butter. Now we put some jaggery powder on this butter. Now this is a traditional breakfast of village. Now let me taste it. You can not imagine ,very delicious and rich in taste. And this is Lassi , (yogurt blend) this from this pot, butter, Paratha, jaggery powder with yogurt blend is delicious combination.

 

This is traditional breakfast. This mud oven also made by me. They cook chapati in mud oven for lunch and breakfast with paratha as you have watched. We collect wood from desert and burn in this mud oven. Then we make chapati for lunch. Mud oven chapati is light but Paratha is heavy. We make roti for lunch here in summer. Because there is no electricity , so they installed engine driven pump here.

 

This is a room of my elder married son. And that two rooms are your. And my two sons are married, this one room is of my other son. This mud stove also made by you? Yes now mother is making tea for us. This is also cow milk. You are lucky in term of pure food. Yes, sure cow grazed from desert, eat different kind of bushes and return back to home, then we get milk to make milk products.

 

Nice, we never buy from market. Mother you doesn't need to buy from market. Its true, even milk is supplied from desert to cities yes, we sale also. We sale milk that is more than our needs.