#Buy homemade green chilli pickle

[pickleonline]

Xema Organic Green Chili Pickle is the perfect addition to any meal to make it unforgettable. Made with fresh green chilies, this pickle is infused with a blend of spices and olive oil, giving it a tangy and spicy flavor. With half the salt of regular pickles, it is a healthier option. Xema Organic homemade green chilli pickle is free from preservatives and perfect to liven up your lunch or dinner. With ingredients like mustard seeds, fenugreek, ginger, turmeric powder, and asafoetida, it is sure to zap the monotony out of your everyday routine. Enjoy it with your favorite dish.

Contact Us: 8287121348

[dnvfoodsandspices]

Buy Red Chilli Pickle Online: Spice Up Your Meals  | DNV Foods

If you are a fan of bold flavors and fiery spices, then red chilli pickle is a need-to-have condiment to your pantry. Bursting with heat and tanginess, this bendy pickle provides a fulfilling kick to any meal. Whether you're taking a component in it with rice, bread, or as a facet dish, red chilli pickle elevates the taste of your preferred dishes to new heights. In this blog, we can discover the blessings of buying red chilli pickle online, its numerous uses, and why it is a staple in Indian delicacies.

1. Convenience of Buying Red Chilli Pickle Online:

   In contemporary speedy-paced international, comfort is fundamental, and buying purple chilli pickle on-line gives just that. With some clicks, you could browse thru a large choice of brands and brands, study charges, and feature your favored pickle introduced right to your doorstep. Online systems provide a problem-unfastened purchasing experience, allowing you to store at your very very own comfort, each time and anywhere.

2. Variety of Chilli Pickle Options Available Online:

   When you purchase red chilli pickle online, you're spoiled for choice with the plethora of options to be had. From traditional homemade recipes to connoisseur sorts infused with unique components, online platforms like DNV Foods provide a variety of chilli pickles to match every palate. Whether you decide on your pickle being extra highly spiced, tangy, or full of taste, you are certain to discover the precise shape to your flavor options.

3. Lal Mirch Ka Achar: A Staple in Indian Cuisine:

   Lal mirch ka achar, or purple chilli pickle, holds a completely unique region in Indian delicacies and is a cherished condiment loved all through the usa. Made from smooth red chillies, spices, and oil, this pickle is prized for its extreme taste and versatility. It pairs splendidly with easy dishes like dal and rice, provides a zing to sandwiches and wraps, and might even be used as a marinade for grilled meats and greens.

4. Health Benefits of Red Chillies:

   Aside from its delicious taste, pink chillies additionally offer a number of fitness advantages. They are rich in vitamins A and C, antioxidants, and capsaicin, the compound liable for their especially spiced warm temperature. Capsaicin has been shown to have anti-inflammatory and metabolism-boosting houses, making red chillies a healthy addition to your weight loss program even as fed on carefully.

5. Adding Red Chilli Pickle to Your Meals:

   There are countless methods to contain red chilli pickle into your food to beautify their flavor and spice. Spread it on toast or crackers for a quick and attractive snack, combo it into yogurt or mayonnaise for a zesty dip, or use it as a condiment alongside your desired curry or biryani. The possibilities are limitless, and experimenting with distinct combinations can lead to fine culinary discoveries.

Final Thoughts:

   Red chilli pickle is more than the handiest condiment; it is a flavor-packed addition which can remodel even the best of food into something super. Whether you are a spice enthusiast or seeking to upload some pleasure on your dishes, buying pink chilli pickle online is a handy and scrumptious manner to boost your meals. So why wait? Explore the sizable variety of options available and embark on a culinary adventure with red chilli pickle nowadays!

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Our United Telugu Foods Best Seller :

Avakaya Pachadi (Mango Pickle in Andhra Style)

Avakaya is a popular Mango pickle variety from Andhra Cuisine. Made with raw unripe green mangoes, spices and garlic, avakai is spicy, hot, sour and pungent tongue tickling taste that awakes the taste buds.

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Forever in Love with Fall

The air is touched with chill as the sun sets each night.  Leaves are rustling as if eager for their upcoming wardrobe change.  The days are getting shorter, and summer drifts off to sleep for it’s annual slumber.  The oranges, reds, yellows and browns, anxious to replace the vibrant greens and blooms that have shone since Spring.  The settled smoke from smoldering wildfires to the West have finally waned and bluebird skies show their face again.  It is the first whispers of fall that need not be so timid.  I invite it with open arms, as I have since I was a kid.  It brings the unspoken pledge of warm hopeful togetherness and gratitude.  The approaching holidays awaited for their festivities abundant with plentiful meals, libations and laughs.  

Growing up, the fall brought not only the beginning of a new school year, but the Fryeburg Fair.  Since I can remember, I looked forward to it; like Christmas morning or the first day of school.  The carnival food, greasy, gooey and delightful. One of my favorites was funnel cakes. Though there were many stands throughout the grounds that offered them, we always went to the same place, owned by the same older couple.  Their funnel cakes were fluffy and golden brown, topped with a fluttered dusting of powdered sugar.  If I close my eyes I can almost smell the sweet steam coming off it, as I put the paper plate up to my mouth, inevitably getting sugar everywhere.  Another classic was Sunflower pizza. It always had a large line, but never disappointed with its oozing cheese and square shaped goodness.  The rides, rickety and terrifying, never failing to fulfil some quintessential desire to be scared and thrilled at the same time. Every year the Zipper seemed to get rustier and dicier, manned by someone sketchier and shadier. The events were classic; live music, the fireman’s muster, truck pulls, 4H competitions, and the pig scramble.  All of these things feel so deliciously Maine and have a special place in my memory.  

Once I was old enough to go off with my friends- before cell phones were a common commodity- the typical meeting place for my parents and I was the Waterwheel.  It was nothing special but for some reason harbors instant flashbacks.  It was just a smaller standalone version of a wheel seen on the sides of old mills, or in puzzle landscapes.  It’s perpetual motion, neverending and constant.  The soothing sound of moving water somehow resounded over the overwhelming din of the midway in the background.  The bottom gleamed with pennies and coins; people’s unforgotten wishes, praying to be granted.  It was not just the food, rides and good times that made it so special to me, but the bustle the Fair brought to our small, quiet town.  It promised excitement and a flurry of activity that I yearned for even as a kid.  I know other people loathed it, since it also brought a little bit of traffic fueled by crowds of flatlanders and leaf peepers.  I understand the skepticism of hordes of people flocking to an otherwise sleepy town, but I greeted it with sweet hopefulness.

It is funny how reminiscing about the Fair brings such joy yet longing that I can hardly describe.  I have to admit, it is one of the things I truly miss from home.  Every last week of September, the young girl in me’s stomach flips, ready for the lights of the ferris wheel, shouts of gleeful kids and the eccentric spectacle brought to you by Smokey’s Greater Shows.  In fact, I had my first kiss on the ferris wheel when I was 15.  How stereotypical is that?  I had my retainer in and everything.  It still makes me laugh and I wouldn’t have it any other way.  But it wasn’t just the fair that imprinted the fall season into my heart, but Thanksgiving as well.  

Now that I live in Canada -  I’m sorry my beloved and fellow Canadians - but Canadian Thanksgiving is just not the same.  Having said that, the only thing better than one amazing Thanksgiving meal and celebration, is two! Before Covid, my husband and I would make it back to Maine every other year for the holiday.  Moving forward, we have chosen to take some alternate trips with my parents instead.  Perhaps it is the end of an era, but the memories of Thanksgivings passed still flush my heart with enchantment.  The original feasts we had at the Farmhouse when I was young still paint a jovial picture.  My aunts, uncles and first cousins all came into town.  Again, I loved the life and busyness it brought.  The food of course was the major highlight.  A golden turkey, homemade gravy, whipped mashed potatoes, candied yams, and my grammy’s unparalleled pies.  My favorite was the rhubarb - amazing.  Great Aunt Theo’s tuna surprise which was a little scary and I think collectively avoided, though I am sure she meant well. My Aunt Jane’s dilly beans, that she grew and pickled, were also the tops.  To this day I buy pickled green beans from the store and they are NEVER as good.   The house was warm from crackling fireplaces and the residual heat from stoves and ovens being used all morning. The juxtaposition of the cold, grey air outside seemed to illustrate some universal balance that just always felt right.  Though November, in New England is truly chilly, rainy and topped with silvery muted skies, Thanksgiving was a glowing ember that paved the way for December and Christmas.  In my adulthood that same feeling still resonates.  

For the umpteenth time, I adore this season.  I want to drink all the apple cider, pumpkin spice lattes and robust reds I can.  I want to frolic among sunflowers, and dance beneath falling leaves like some paegan harvest nymph.  I think back to the days of apple picking at McSherry’s apple orchard, climbing the gnarled trees reaching out like giant botanical fingers.  We would eat as we picked, which looking back I am sure the apples were covered in pesticides and lord knows what.  But it was a simpler time, long before I let worries like that seep in.  The air always smelled impossibly fresh, and we took hay rides through pumpkin patches and rows of apple studded trees.  You would leave with bushels of McIntoshes and at least one jug of cider.  I could seriously gush all day.  But since I plan to make multiple posts confessing the utter obsession for this time of year, I will leave you with this.  Soak it in.  Even if you find this season irrelevant or trivial, try to embrace the change.  Stop to admire a colorful set of trees, the brisk sensation of cooler air in your lungs, or even the closing of what was hopefully a well spent summer.  Whatever it is that fills you with a grateful heart, try to grasp on and immerse yourself in the thankful essence of autumn. xx

Copyright © 2021 Carly Eddy.

[cpinhais1920]

PINHAIS: A Testimony of A Living History

(Translated from Maria Martinho's article, edited by S. M. Amamangpang)

A stone's thrown from the sea, Matosinhos is the epicenter of the canning industry to the north of Portugal. In that area alone, 52 fish factories were installed, today only two remain and one of them is PINHAIS. The company was founded in 1920 by António Rodrigues Pinto Pinhal together with his brother Manuel Rodrigues Pinto Pinhal, natives of Espinho, who initially dedicated themselves to salting fish in a small warehouse, and Luíz Alves da Silva Rios, who is believed to have launched the challenge to the two fishing brothers to set up a company dedicated to the manufacture of canned fish, to which Luíz de Sousa Ferreira later joined. With the construction of the factory, the company started to produce canned sardines, mackerel and horse mackerel in olive oil, spicy olive oil, tomato and spicy tomato sauce. “We still maintain the original process. From the treatment of the fish to the packaging, everything is done by hand,” guarantees António Pinhal, grandson of the founder and currently responsible for the family business that is in the third generation.

He was only eight when he had his first memory linked to Pinhais. Hand in hand with his father, he saw trawlers loaded with fish arriving at Matosinhos pier on a Saturday morning. “I always did that at the weekend, it was happy to see the seagulls approaching, it was a sign that there was a lot of fish”, he tells The Observer. Later, he was in his fourth year in Economics at the University of Porto when his father asked him to work with him. “My cousin was his right hand, but he got sick and called me. I went to the auction to buy the fish, did the commercial and export part. Only when my cousin passed away did I join the staffs of the company directly and, as a working student, I finished the Economics course at night. ”

For a decade, António was responsible for carefully choosing the raw materials for preserves, a function that allows him to distinguish the quality of a sardine with the naked eye today. “The sardine caught at four or five in the morning is better than the hake at midnight, I can see that from the eyes, the gills and the scales”, he says, adding that it was also on the wooden base of the trucks used to transport the baskets of fish that could take the real test of the nine. “I would take the sardine and throw it to the wood, if it jumped it had been caught in the morning, if it was quiet it was because it had been caught earlier.”

When he finished his Economics course, he already had several job offers, but his father said: either the bank or the factory. “The bug got into me and I ended up staying here. I don't know if I did it right or wrong, but I don't regret it.”

While most canning companies have industrialized over the years, Pinhais has decided to remain faithful to artisanal production, despite the various crises. “There was a Portuguese olive oil supplier that sold the product much cheaper and one day he asked my father if he didn't want to buy a car, which at that time cost about 100 contos, with the money he saved. My father did not have a license nor did he know how to drive, so he refused.” It was like this for four years, until it was discovered that this oil was adulterated. “The containers that other firms distributed to the United States were recalled and the canning industry crisis started there.”

In 1935, Pinhais launched Nuri, a brand with the same products, but aimed at the international market. “One of the partners in the company was my uncle, a public relations person who spoke several languages. It was he who discovered the first international markets and when he went to Spain he met a very beautiful Spaniard named Nuri, that's how he decided to name the brand. ”

During the 40 years that he is at the helm of the canning industry, António Pinhal confesses that the most difficult moment was when the European Union's share of fishing emerged. The golden season in Matosinhos was from June to October, which forced the official to go buy fish in Sines, Peniche, Figueira da Foz, Spain or France. Nothing that would move him or make him lose his faith, after all the Pinhal family is deeply Catholic and in António's office are visible old cans, black and white photographs of the family, but also saints and candles.

“My father went to Mass twice a day and until three years ago we used to pray the rosary half an hour before the people left.” At 4:30 pm, someone put a cassette in the tape recorder and workers exchanged fish scissors for the rosary. “We stopped doing that when we hired people with other religions, it didn't make sense to be imposing that. It used to be different, people were more devout, especially when we talk about a fishing community. Times change and we have to accept those changes. ”

The fish arrives every morning through a special door, leaves the boxes and is immersed in an aluminum container in cold water and salt where the brine is given. “The large sardine is 40 minutes, the medium is 15 minutes, and the petinga, 5,” says António Pinhal. After this process, sardines, mackerel and horse mackerel are spread on large marble tables, where the head and the gut are removed with a small knife. "This is a normally mechanized process, but here we do it by hand to ensure that the gut comes out completely."

Headless and with a spine, the fish is placed one by one on a metal grid and dipped in a tank with cold water to remove the salt. The rooks loaded with fish are distributed in carts that enter a greenhouse at 100 degrees for 10 to 12 minutes. They come out of there hot and during the cooling process all the moisture and grease drain out. “Thus, both water and fat do not go into the can and oil, when added, turns yellow and not brown. This is one of our major differences from the competition,” explains António Pinhal.

It is only after this phase that the fish is placed in containers to then be cut by hand with scissors to fit in the can of preserves, which can then carry tomato sauce, cucumber, carrot or chilli pickles. In this assembly line, several employees dressed in white are seated in a row, from the cap to the wellies, passing through the waterproof apron. Many have their names written on the back and pillows to ensure comfort throughout the day.

Emília Vaz is in the section dedicated to homemade tomato sauce. She is 67 years old and is the oldest employee of Pinhais. She started at 18 and at the end of 2020, she will retire. With the reddish apron and the sweat on her forehead, she proudly shows the marks on her body that the years of work left him. “I've already cut myself on the toes with the cans and scalded my foot to make tomato sauce,” she says, adding that the factory is her second home and her colleagues are part of her family. She treats them by their first name and says she likes to teach those who arrive there for the first time. Among all, she is known as the “Emília da Afurada” (Emília, The Sharp). “In the past, I crossed the Douro in a small boat, but nowadays I take the bus to Boavista and then take the metro to get here.”

About 30,000 cans come out of Pinhais every day, essentially filled with sardines. There is no waste around here, proof of this is that the fish's head, tail and gut is sent to the flour industry to fertilize the soil and the remaining oil is supplied to the soap industry. On the mechanical mat, the cans stuffed with fish and other ingredients arrive in a veritable rain of Portuguese olive oil and are then closed by another machine. Still greasy, the closed can is washed in a tank with water at 100 degrees and sterilized for 60 minutes to eliminate any bacteria and will be packed by hand. Three months is the minimum time to stay in the warehouse to gain flavor, only after this period of maturation is the canned ready to go on its journey.

Célia Ferreira is responsible for the packaging department and in the 15-minute snack break she is the only one in the room to wrap cans of preserves. “I can eat at home,” she says, smiling, guaranteeing that she likes what she does. Her mother, aunts and cousins ​​passed through Pinhais, so it would be almost inevitable for Célia to also work at the Matosinhos factory, where 1,200 cans per day pass through her hands. The natural employee of Leça da Palmeira walks surrounded by cards and packages painted in yellow, green, red or blue and knows the destination of each one by heart. "These go to Australia, those to the United States and those to the Czech Republic.

In 2016, the Pinhal family sold its stocks to an Austrian agent, the current owner of the brand. “It was a decision motivated by the fishing crisis, there were no orders, we lacked liquidity and we thought it was necessary to take this step. He is a trustworthy person, he has worked with us since 1985, he belongs to a family business connected to cereals. At one time, he was our best customer, he represented more than 70% of our exports, and he became the only way to save this firm,” recalls António Pinhal. Despite the change, everything seems to have remained. “The only premise was to leave everything as it is.” Currently, Pinhais exports 90% of its production to countries such as Austria, the United States, the Philippines, Denmark or France. Here, the points of sale are limited to gourmet stores. “Quantity is not quality. We bet on quality, while in large stores we buy a can of sardines at 0.90 cents, ours costs € 2.50. The labor is very expensive, we work with 14 or 15 stages, the other factories have only three,” justifies António Pinhal.

Extending the range of products is not part of the brand's plans, which work on original marble tables from 1920 and see their work space limited to small fish. However, there is a need to bring something new to the market, so next year, Pinhais will use leftover sardines to market patês. The online store was launched just in time for the pandemic and in the summer of 2021 a live museum is expected on the factory premises, a project that has lived in the drawer for several years and bureaucracy has delayed. “We want to make it known what the tradition of the canning industry was, showing, at the same time, how we work.”

António Pinhal is not afraid of the future and says that only the pandemic forced small changes in the company, such as the acrylics arranged among the workers, a laboratory converted into a quarantine room and more mechanized transport processes. The grandson of the founder of Pinhais eats preserves religiously every Friday at lunch. “Canning tins are normally six years old as an expiration date, but my father always preferred old ones that were 15 or 20 years old. Every Friday at lunch he opens an old can, watched, smelled and asked me to eat a piece. After five minutes, if I didn't feel bad, I would eat it. It was your guinea pig and I thought it was funny. ”

Source:

(https://observador.pt/2020/09/13/conservas-pinhais-a-fabrica-onde-se-rezava-o-terco-e-hoje-se-canta-o-fado-enquanto-se-enchem-latas/)

[gingeryginseng]

Spicy Tofu / Chilli Chicken Ramen

Silky noodles and a homemade, aromatic broth - this is my tried and tested recipe for a deliciously light, and comforting, spicy tofu and or chilli chicken ramen. 

Ramen, ramen, ramen - the food I often dream about. Although I do not want to come across clichéd, almost any variant of ramen is my go-to food in many Asian eateries. Even when I was in Hong Kong last year, I found myself gravitating towards chicken or prawn wonton and noodle soup for almost every meal - and as always, though it should go without saying, the spicier, the better!

Even at home in the UK, whether I fancy a ridiculously quick snack in the form of an instant packet (Mama Tom Yum is my favourite - YUM!!), or something more hearty and nutritious, my cupboards are always well-stocked to satisfy such cravings.

So what is ramen? Ramen is a Japanese noodle soup. Not to be confused with instant noodles which is a variant of the sort, traditional ramen is a rich broth consisting of Chinese wheat noodles (called la mian which means “pulled noodles” - notice the etymology?), vegetables and meat. Ramen, or then called shina soba, or “chinese buckwheat”) was allegedly introduced to Japan by Chinese immigrants at Yokohama Chinatown in 1859. 

As it grew in popularity, naturally, regional variations came about such as the miso (soybean paste) ramen of Hokkaido or shoyu (soy sauce) of Yokohama. The toppings we find on our ramen also vary largely with char siu (BBQ roast pork), kamaboko (fish cakes), boiled eggs, seaweed, and corn all being very popular. However, it does not end there, of course! Each topping can be substituted according to personal preference such as the replacement of meat for tofu, or even the inclusion of plant milk for a richer and creamier broth than what is typically achieved with stock alone. 

I love to experiment with my ramen (and I am sure many recipes are to come your way!), but for now, I would like to share with you my recipe for a deliciously heartwarming chilli chicken noodle soup! Admittedly, this is not an authentic spicy ramen recipe but, if you may, it is my humble take on it. Although I love carousing around Asian supermarkets and checking out all of its tasty supplies, I know that this is not realistic nor accessible for many people. And so, I am presenting to you my recipe which largely uses pantry items. 

But, if meat is not your thing, no problem! I also made a spicy tofu alternative which was just as good, if not better! I am a sucker for tofu with my favourite type being firm silken. However, this type is not commonly found in many supermarkets as it is used primarily in Asian cooking (such as miso soup and mapo tofu). Ultimately, the taste and texture are not detrimental, however, it may be worth checking out what other types your supermarket stocks - you never know, you may even find a new favourite and become a tofu connoisseur! 

Without further adieu, get your chopsticks ready as it is ramen time!

Ingredients:

Ramen

700ml of chicken / vegetable stock.

5 tablespoons of sriracha hot chilli sauce (adjust the amount according to personal preference).

4 tablespoons of soy sauce.

1 tablespoon of sesame oil.

1 teaspoon of garlic powder.

150g soba / medium egg noodles / ramen noodles (soba tends to be vegan although you may need to check the ingredients before buying. The latter two are further suggestions as they are more readily available to buy in supermarkets).

Chilli Chicken

2 chicken breasts.

15g of fresh root ginger.

4 tablespoons of soy sauce.

1 tablespoon of chilli flakes.

1 teaspoon of white sugar.

Spicy Tofu

400g of firm / extra firm tofu

2 - 3 tablespoons of spicy fermented bean paste (I used Korean gochujang but anything can be used, especially miso paste! Again adjust according to spice preference.) 

(Above can be substituted for 3 tablespoons of soy sauce and half a teaspoon each of paprika, turmeric, salt, chilli flakes, and garlic powder).

1 tablespoon of sesame oil.

Toppings / Garnishes

What I used - a wedge of lime, coriander, sliced red chillies, finely sliced onions, grated carrot, oyster mushrooms, gai lan (or any other variety of Asian greens such as pok choy).

Further suggestions - boiled egg, sweetcorn, broccoli, spinach, kimchi, pickled vegetables, seaweed, spring onions, beansprouts, sesame seeds, chilli flakes, etc.

Directions:

Chilli Chicken

Preheat the oven at 220°C.

Marinade the chicken breasts in soy sauce, sugar, grated fresh ginger, and the chilli flakes. 

Cook for 15 minutes on a tray lined with baking parchment.

Whilst the chicken is in the oven, prepare the vegetables and start making the broth. 

Spicy Tofu

Drain the tofu either by using a tofu press or with paper towels.

Cut the tofu into cubes and marinate them in either the bean paste or soy sauce mixture.

Heat the oil over a medium-high heat and then add the tofu. Fry for 3 - 4 minutes until browned on each side.

Ramen

In a saucepan, dissolve the stock cube in boiling water, and then add the sriracha, soy sauce, sesame oil, and garlic powder. (I used   nthe left over water from boiling my vegetables for extra flavour.)

Simmer for 5 minutes on low heat.

Now add the noodles and cook according to the instructions on the pack.

Plating up

Divide the noodles and broth between two bowls.

Top each bowl with sliced chicken / tofu and your selection of vegetables. Finish off with a lime wedge, coriander, spring onions, and chopped chillies.

Bon appétit (or meshiagare in Japanese!)

Notes:

*Chilli chicken recipe inspired by Wagamama.

*Spicy tofu recipe adapted from Pinch of Yum and The Baking Fairy.

*For more information on ramen, check out this handy guide.

*Photos by me.

[buniyaa-blog]

Indian meals are incomplete without pickles

Indian meals are incomplete without pickles

Indians have a special place reserved for pickles inside their hearts. Pickles are absolutely a necessary part of Indian meals. It not only enhances the taste of Indian cuisines but also adds life to Indian meals. Pickles are the heart of Indian meals. Remember the times our grandmothers used to make pickles out of so many food items and we just kept wondering if making pickles out of this item was possible? Pickles contain different Indian spices and every flavour added to them only increases the taste. Indian food is loved not only by Indians but it is also famous outside India because of the spices it contains and the taste it has. Indian pickles soothe and satisfy our taste buds. People who know how to put all the ingredients together to produce this delicacy get them at their homes while the rest of the people buy pickles online that taste just like home.

Benefits of Pickles

Pickles are not only delicious but also beneficial. The oil, salt, spices, herbs come together under normal environmental conditions in its production which is providing benefit to our body. Mustard oils, sesame seed oils or many more oils used in their true sense and pure form have been very identified with our brain and nerve cells, cleaning and health purposes. Pickles are a great source of probiotics that helps in the digestion of food in the body. The process of digestion is considered to be the main function of the body which is always taken into consideration because good digestion means a healthy body. The process of making pickles is long yet worth the wait. Do you know how many calories does just one spoon contain? It contains almost 50 Calories. Health-oriented and nutrients oriented benefits have been evoked from Indian cuisines as it has been evolving over the years with great techniques in our country. There are so many reasons but vitamin c is the core scientific reason why one needs to consume pickles.

Vitamin C boosts our immunity thereby leading to a healthy lifestyle and enhancing our capacity to fight with the bacterias. Pickles are stored with so many spices and things such as salt, sweetener etc. depending upon the location and geographical conditions. We have different sore materials plus spices and herbs and in that wonderful combination, the pickles are stored for a while. Now, you understand that there are so many benefits that pickles carry. This is the reason why pickles are the most important aspect of our food ranging from Kashmir to Kanyakumari.

Though the pickling process varies, the ingredients and the process in a nutshell falls into a particular protocol. Pickles have both sweet and spice in the north but tend to discard the sweetness in pickles in the southern parts of the country. Southern people encounter scorching heat that is the reason they eat spicy pickles so they can consume more and more water to eliminate the hotness of the season. This is one of the scientific reasons why pickles tend to be spicy in the southern parts of India. Let us be a little witty, the languages of India can very well be applied to the pickles also. There are different types of pickles available such as Mango pickle, Carrot pickle, Cauliflower pickle, Garlic pickle, Beans pickle, Indian gooseberry pickle, Lime pickle, Green chilli pickle, cucumber pickle, tomato pickle etc. The list does not end here, these are just a few names but in reality, there are so many pickles that you might have not even heard of.

Where to buy Pickles Online?

Everyone can't make pickles similar to their grandparents or mothers but they do miss the feeling of homemade pickles. Sometimes the issues persist with the availability of pickles in particular seasons. People living outside India are always looking for the pickles that provide them with the tastes just as their Indian taste. It is also sometimes hectic for the people to make it in India as they find the process complicated and even after so many trials they fail to fetch the taste as per their expectations. This is when people start searching and think of buying pickles online. If you are reading this blog right now and you are also struggling for this taste then stop worrying because we got you! Buniyaa is a small family-owned e-commerce business that brings you Indian products and groceries. Buniya has so many different kinds of pickles available on their website, it gives you the same taste as that of your dadi and nani. We ship outside India with utmost safety, you will never face problems regarding payment methods as we provide you with safe payment methods and easy returns. Buniyaa has pickles as per your tastes and requirements and they are 100% vegan. Pickle brands like Priya and Mother’s Recipe are available on our website.

Priya and Mother’s Recipe Pickles

Priya foods are the proprietary name of Priya pickles. It is a trademark for Ushodaya Enterprises Private Limited. Priya pickles bring to you a large range of pickles. It contains a variety of ingredients and tastes just like the typical traditional pickle. It is made hygienically and takes all the safety precautions needed. It is ISO 22000: 2005 certified by Intertek certification limited.

Priya Pickle Mango Ginger Pickle (Without Garlic), Priya Garlic Pickle, Priya Onion Pickle are some bestsellers that add value to the Indian meal.

Mother’s recipe pickles is a registered trademark of Desai Foods Private Limited. They make pickles out of highly selected fruits and vegetables from all over India. They use fresh and hygienic ingredients in making pickles. They are also ISO certified which ensures their hygiene and high quality. They sell a variety of pickles such as Kerda Pickle, Andhra Gongura Pickle, Andhra Tomato Pickle, Kerala Lime Pickle, Madras Thokku Pickle and many more. You can easily comprehend with the above-mentioned names of the pickles themselves that they are made from across India and have the essence of multiple cultures and tastes.

If you are looking toshop pickles online then Buniyaa is the best destination for you. Shop, find yourself and then suggest your loved ones too.

[myjikhealthgroup]

Pickles – Essential Part Of An Indian Cuisine

Pickle word originates from a Dutch word ‘Pekel’ meaning brine, salty water. In ancient times cucumbers were soaked in brine to preserve, thus started making pickles. Since then pickles have become an important part of any cuisine globally.  Pickles are made by soaking fruits and vegetables in salty water or brine. The exotic taste makes it essential for any cuisine. During the ancient period pickling was the best way to preserve food.

Indian cuisine is enriched with taste and spices. Pickles are the integral part of Indian cuisine. Pickles add a zing to the most boring food. Pickles are commonly known as ‘ACHAR’ in India. Talking about achar reminds us of those summer days when our grandmother and mothers used to keep those white earthen pots on the terrace.  Pickles are mainly preserved in vinegar, salt or oil. The Indian Achar mainly falls in the last category. The Indian pickles are flavoured with different types of aromatic oils. Different regions use different types of oil to preserve the pickles.  The commonly known Indian achar is the ‘Aam ka Achar.  The best of all achars is the homemade achar.

Nowadays many homemade pickles are available online. Myjik.com brings the homemade pickles recipe to complete your food. Nani Ki Barni, brings you the authentic taste pickles made with quality ingredients that will make you relive your memories with your granny. Nani Ki barni follows the perfect traditional methods passed on to us by our nani to make your tongue tickle and heart flicker with love.

The list of Indian Pickles available on myjik.com are –

Amla Murabba

Ginger garlic Chilli Pickle

Mango Chundo

Marwari green Chilli Pickle

Methiya Keri Gunda Pickle

Raita Green Chilli Pickle

Spicy Mango Pickle

Stuffed Red Chilli Pickle

Sweet lemon Pickle

Sweet mango Pickle

Indians love food full of taste and spices. Each and every house in India has pickles and all the restaurants serve pickles. Indians love pickles so much that they carry them even while travelling.  Pickles add taste to our simple dal, roti and sabji palette. The homemade pickle is packed with many nutrients. Indian achar is full of spices like turmeric, fennel, coriander seeds, fenugreek, etc. They not only enhance the taste of the food but are the sources of various nutrients – minerals like iron, calcium and potassium and vitamins like vitamin C, vitamin A, and vitamin K.  Indian pickles are made with raw and unripe ingredients, hence they are rich in micronutrients and have antioxidant properties. The turmeric used in the pickle has an anti-inflammatory property and helps boosting the immunity. There are plenty of varieties available in pickle but the most favourite of all is the mango pickle. In today’s busy world making pickle at home is gradually decreasing and people prefer ready available pickle having homemade touch.  To buy the best Indian pickles right at your doorstep myjik.com.

[neenusnatural]

Neenu’s Natural | Buy Pickles Online

Neenu’s Natural is the leading health food manufacturer based out of Bengaluru. We deliver across India. We have products from Traditional Indian Sweets like laddoos, wholewheat fingers, Snacks, Pickles, Masalas and much more.

We are the best when it comes to homemade tasty and delicious pickles.

Made using the best hand-picked ingredients and 100% mother’s love.

We have pickles and spreads suitable to everyone as per the taste and types.

We have in our collection Mango Pickles, Lemon Pickle, Green Chilli Pickle, Dates Pickle, Amla Pickle, Mix Veg Pickle, Red Chilli Pickle and much more. You can check our vast collection of homemade pickles and spreads online.

[pickleonline]

Best Hari Mirch ka Achar

XemaOrganic Green Chilli Pickle is a true symphony of flavor, a culinary masterpiece that celebrates the art of pickling. Our secret recipe combines the heat of green chillies with a harmonious blend of spices and condiments, carefully selected to create a balanced and bold taste. With every bite, you’ll experience the perfect fusion of fiery heat, tanginess, and the aromatic spices that make our pickle truly exceptional. Whether you crave a subtle kick or a fiery explosion of flavors, our Green Chilli Pickle caters to all taste preferences.

Contact Us: 8287121348

[dnvfoodsandspices]

Best Homemade pickles online in India and types of Indian pickles

Pickles are an essential part of Indian cuisine. They add a tangy and spicy flavor to the meal and can make any dish taste better. Indian pickles are popular all over the world for their unique taste and flavor. In this blog, we will talk about the different types of pickles and where you can buy them online.

Types of Indian Pickles:

Mango Pickle: Mango pickle, also known as aam ka achar, is one of the most popular pickles in India. It is made using raw mangoes, spices, and oil. It has a tangy and spicy flavor and is perfect for pairing with rice and dal.

Red Chilli Pickle: Red chilli pickle, also known as lal mirch ka achar, is a spicy and tangy pickle made using red chillies, spices, and oil. It is perfect for those who love spicy food.

Lemon Pickle: Lemon pickle, also known as nimbu achar, is a sweet and sour pickle made using lemons, sugar, and spices. It has a refreshing taste and is perfect for pairing with biryani and pulao.

Garlic Pickle: Garlic pickle is a spicy and tangy pickle made using garlic, spices, and oil. It is perfect for those who love garlic and spicy food.

Mixed Pickle: Mixed pickle, as the name suggests, is a mix of different vegetables like mango, carrot, cauliflower, and lemon. It has a tangy and spicy flavor and is perfect for pairing with parathas and puris.

Green Chilli Pickle: Green chilli pickle, also known as hari mirch ka achar, is a spicy and tangy pickle made using green chillies, spices, and oil. It is perfect for those who love spicy food.

Stuffed Red Chilli Pickle: Stuffed red chilli pickle is a spicy and tangy pickle made using red chillies stuffed with a mix of spices and oil. It is perfect for those who love spicy food.

Sweet Mango Pickle: Sweet mango pickle is a sweet and tangy pickle made using ripe mangoes, sugar, and spices. It has a refreshing taste and is perfect for pairing with curd rice.

Where to Buy Indian Pickles Online:

DNV Foods: DNV Foods is a popular online store that sells a wide range of Indian pickles. They offer mango pickle, red chili pickle, lemon pickle, garlic pickle, mixed pickle, green chili pickle, and sweet mango pickle.

Amazon: Amazon is another popular online store where you can buy Indian pickles. They offer a wide range of pickles from different brands.

Big Basket: Big Basket is an online grocery store that offers a wide range of Indian pickles. They offer pickles from different brands and in different sizes.

Indian Grocery: Indian Grocery is an online store that offers a wide range of Indian pickles. They offer pickles from different brands and in different sizes.

Conclusion:

In conclusion, Indian pickles are a must-have in any Indian household. They add a unique taste and flavor to the meal and can make any dish taste better. You can buy Indian pickles online from different stores like DNV Foods, Amazon, Big Basket, and Indian Grocery. So, the next time you're craving some tangy and spicy pickles, head over to these online stores and buy your favorite pickles online.

[rohanmawai-blog]

Missing mom made taste in Metro's.!!

Homemade food products from Momskart!

Momskart Offers so many Homemade food products like Namkeens, Pickles,Dry khichdi , Dry Samosa, etc. 

Best marketplace for homemade food products in Metro cities DEHLI , HYDERABAD , GUJARAT , BANGALORE, etc.

DRY KHICHDI

By Momskart..Best home made food products and many more varieties.

sabudanas are fried till crispy and puffy, then mixed with nuts, salt, pepper, sugar and green chilies. This makes good snack for navratri vrat or any other Hindu fasting days.These fried sabudana is bland in taste but they are real crispy. Even though the real taste is bland.

INGREDIENTS : Sabudana, Peanuts , Green chillies, Cashew, Sugar, Rock Salt, Cury leaves.

More ingredients added as per the personal choice..so order now from Momskart.

Best Quality and delicious taste by our lovely moms of India. Homemade| Snacks | Sweets | Staples and more made with Love by Moms of India.

All India Delivered. ( delhi , gujrat , hyderabad , bangalore, etc. )

Ratlami SEV

Ratlami Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness.

This is a specialty of the city. The addition of the special spice blend, makes this spicy and gives a unique taste. The spice blend and the thickness is different from bikaneri sev.

Dry Samosa

Dry mini Samosa is a North Indian recipe made from flour, roasted peanuts and spices. This easy snack recipe is ideal for occasions like kitty parties and anniversaries or can be served as a evening snack.

Everyone loves samosa…and momskart have varietes of samosa.. Diwali is coming and samosa is good snack that is love by all.

1.Maida (floor), 2.Moong daal (Yellow),3.Coriander seeds,

Some common Ingredients for this Recipe :

4.Saunf (fennel seeds), 5.Raisins, 6.Cashew.

Hope you ready for these bite size moong dal mini samosa a try this on Diwali . We love them with my chai.

So order now from Momskart.

Order these delicious Best Homemade Food Products from Momskart India's Favourite Online Marketplace for Diwali #

Buy Diwali Best Homemade Snacks at your door steps.

(http://www.themomskart.com)

[hanaasbananas]

Well for one, achar is very much a staple in pretty much every desi household. Its not really something I thought about, since it's just ACHAR, you know? It's just THERE.

I mean. This is all the achar we currently have at home:

(The big bucket contains homemade achar, the small tubs are mango ones from the shop and the little dish on the end is just the achar dish we use put some in and not have to take the bucket out every time we want some)

Essentially, it is fruit or veg that is pickled in oil with various spices for some extra kick. (It actually took me ages to realise achar is a type of pickle cus I always just thought pickles were gherkins lol)

(In this bucket we have carrots, green chilli's, lemon, and gooseberries.)

I say mango and lemon are the best but that's just because they're my favourites. The first type of achar i ever had was lemon and tiny 7 year old me was ASTOUNDED by how easy the peel was to eat. And then I discovered mango achar and its been my favourite ever since. Everyone has their own favourites though—my mum prefers the gooseberries and chilli's and my sister loves the carrots.

The reason I think that a desi protagonist would pack achar and roti instead of bread and cheese is because, in my experience of going to see family in Pakistan every two years-family who live in a tiny village out in the middle of nowhere-cheese is not something you have on hand ready to grab and take with you. (Even though my cousins own some cows and buffalo's so have fresh milk on hand and make yoghurt with it, we don't get cheese unless we buy it in town or the city).

Achar on the other hand...

It keeps for ages, is delicious and filling, and so is ideal for taking on long journeys. There's also sentimental value if you want to add it- people make it themselves, and my mums sisters have often made a big bucket to give to my mum when she visits to take back with us and it ends up being a little part of home that she has with her. If your character is running away, when they stop to eat you could have them think about when they made it with a specific person and how they miss them or whatever. Its very versatile really.

As for roti-yeah it's a flatbread made from wholewheat flour and it's so simple to make, the dough is literally just flour and water. You can wrap it in a 'pona' cloth, or sometimes if we're going somewhere and taking roti with us we'll put it in the pona and then put them in a hotpot container which is insulated and keeps them warm for later. Of course, if your character is traveling light then just wrapping them will do.

You could even have the character taking stuffed rotis instead- I grew up eating 'mooli roti' which is just roti stuffed with grated spiced radish, or 'aloo roti' which is the same but with spiced potato. Also staples, also very filling and I don't know a single person who'd pass up on eating them-or grabbing the leftover ones to take with them. I mean:

Desi fantasy characters don't eat bread and cheese on long journeys, they eat roti and achar. Preferably mango or lemon, but any will do tbh. No, I will not be taking any questions on this subject

[travelonlinetips-blog]

New Post has been published on https://travelonlinetips.com/a-kingaroy-and-south-burnett-food-and-wine-adventure/

A Kingaroy and South Burnett food and wine adventure

Pack an overnight bag and jump in the car. It’s time to head off for a weekend road trip to Kingaroy and the South Burnett to check out the food and wine scene this region has to offer.

A burgeoning locavore movement means produce is often local, organic and super fresh. And you’ll find a few surprises too!

Here are 8 foodie stops to add to your itinerary.

STOP 1

Kai Lounge – Moore

One-and-a-half hours drive from Brisbane, the tiny town of Moore seems an unlikely spot to find excellent coffee, but the lime-green Kai Lounge is your must-stop caffeination station. A bicycle with succulent-laden wheels greets you at the entrance and sets the tone for the eclectic retro vibe inside, but it’s the coffee that’s the attraction here.

Ex-Melbournite Ally brought her extensive hospitality experience to Moore ten years ago, after months of looking for the prefect spot to open her unique business. She exclusively serves Yowie coffee beans from neighbouring Kilcoy, freshly roasted every week, and homemade cakes and slices, just like mum used to make.

While you’re there: A stay at Montrose on Moore B&B just up the road means you can see Kai Lounge by night when it transforms into a funky, dimly lit bar with live music on the deck most weekends.

STOP 2

Blackbutt Bakery

Pull up at the busy Blackbutt Bakery for one of their famous pies. If the Big Mack Pie doesn’t grab you – two all-beef patties, special sauce, cheese, onions, pickles in a sesame seed pie – try a Roo Ragu (kangaroo fillet in shiraz gravy), Jack’s Ribs (pork spare ribs in a Jack Daniel’s-infused sauce) or a more traditional lamb and rosemary pie.

These guys are masters of new flavour combos so check out the dessert cabinet before you head off. Old favourites sit side by side with goodies like decadent cappuccino and French Vanilla Golden Gaytime slice!

While you’re there: Wander through the Roy Emerson Museum, a slice of Australian sporting history celebrating the tennis legend.

STOP 3

The Maidenwell Trading Post

Take the turn-off at Yarraman and head up to Maidenwell. The Trading Post is home to The Sauce Man offering a range of 230 products from fruit cordials, jams and preserves to off-the-scale chilli sauces.

Try their bacon jam – a surprise hit made especially for Kingaroy’s bacon festival in August – with soft cheese on a cracker, or maybe their caramel banana jam on toast for brekkie. And pick up some creamy black garlic before you go.

While you’re there: Coomba Falls waterhole is a short drive from Maidenwell and is a pretty spot for a picnic and photos.

STOP 4

Shackleton’s Whisky Bar

There’s a reward at the end of the winding, tree-lined road to Dandabah at the Bunya Mountains. Sure, you can get a great coffee and a meal up here, but Shackleton’s Whisky Bar is the place to be, especially in cooler months.

Order a tasting board from the 116 whiskies available and cosy up in front of the indoor or outdoor fireplaces.

While you’re there: For a DIY digital detox, turn off the tech, go walking in this sub-tropical rainforest and stay overnight in one of the cute cottages set amongst bunya pines and friendly wallabies.

STOP 5

Kingsley Grove Estate

Heading toward Kingaroy, pop into Kingsley Grove for Queensland-style wines and wood-fired pizza. The growing trend for Queensland wineries to produce wine best suited to the climate and conditions of the region is seeing a surge in Mediterranean styles, often lighter and younger wines. Think tempranillo, sangiovese, verdelho or viognier – classic Italian and French styles.

Just don’t leave without trying their wine ice-cream, made in partnership with Brisbane’s Lick! Ice Cream with flavours like Fat Fox Port with Dark Chocolate or Verdelho and Lemon Sorbet.

While you’re there: Caravanners can camp onsite among the vines or stay down the road at the beautiful heritage-listed Taabinga Station homestay.

STOP 6

The Peanut Van, Kingaroy

Peanuts have been grown around Kingaroy for over 100 years, its fertile red volcanic soil perfect for the crop, which was first planted by Chinese settlers for their own use.

Celebrating its 50th birthday in 2019, the iconic Peanut Van is offering 12 new flavours this year. Taste-test them along with old favourites like honey ginger, maple bacon or angry taco.

We think they should come with a warning: Danger! Addictive products for sale. Don’t say you weren’t warned.

While you’re there: Grab a map from the Visitor Information Centre and head to Mt Wooroolin lookout for some amazing views or borrow a bike and cycle the rail trail.

STOP 7

Prendergast’s Irish Tavern

Local produce and hearty Irish dishes feature on the menu at this tavern, part of the rustic Dusty Hill Winery village in the Moffatdale area.

Their homemade bacon-topped pork and apple sausages with mash and gravy will set you up for an afternoon tipple with friends on the verandah, watching ducks waddle across the lawns to a serene pond.

While you’re there: Designate a driver (scissors, paper, rock anyone?) and follow the compact Moffatdale wine trail for tastings and rolling views.

STOP 8

The Goomeri Bakery

This pretty little town boasts its very own French patisserie-style bakery, after their baker spent three months in France learning the tips and tricks of the perfect pastries and bread. Popular choices are flaky, buttery croissants and the chocolate pear danish. You can buy fresh sour dough loaves and pies and savoury slices as well.

On weekends it’s a popular spot for cyclists and day-trippers, so get there early to find a seat in the outdoor courtyard next to the shop.

While You’re there: Kinbombi Falls are a 10-minute drive from Goomeri and easily accessible. Natural rock pools are surrounded by steep stone walls – great for a dip in the summer months.

Have you explored the South Burnett region yet? Any other foodie finds to share?

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[prettyediblestylist]

Smacked Cucumber & Edamame Bean bowl with Tahini, Green Chilli & Sesame

The humble cucumber’s place in cooking is all too often overshadowed and at best, seen merely as a supporting role side dish - but some things deserve greater respect (and are surprisingly good when you push them to centre stage!) Admittedly, it hasn’t always been this way for me as cucumbers were never a vegetable I rushed out to buy per se. Instead, an all too often after-thought addition to say, a summer crisp salad for that refreshing crunch or for when it’s been a total necessity in a homemade tzatziki or a pickle.

Some years ago however, I discovered smacked cucumber salad which began with my fascination for Sichuan cooking and reading Fuchsia Dunlop’s glorious book called Land of Plenty. Within it, her own recipe contrasted the fresh coolness of cucumber beautifully with the collection of intense, strong flavours such as black vinegar, soy sauce, and punchy chilli oil. The garlic – and lots of it – certainly brought everything to life. I still make this dish now with the addition of salty chopped up peanuts which increases its pulling power even further. I’m regularly asked ‘what’s the reason for the ‘smacking?’ And to put it simply, this breaks down the texture, making the cucumber far more receptive to the flavours of the dressing (plus, it’s also quite good fun!) This exceptionally quick, easy dish is a long-standing favourite of mine and has since served as an inspiration behind today’s recipe which combines the heavenly flavours of tahini, chilli, garlic, sesame and fragrant coriander. Vibrant green nuggets of edamame beans also lend a delicious note - but please don’t see them as a necessity. Fine green or broad beans would also work just as well. As would the addition of radish. Or simply, serve these solo... the cucumber after all is the main starring role here! 

Smacked cucumber & edamame bean with tahini, chilli & sesame seeds

Serves 2-4 Prep 15 minutes No cook 

1 cucumber (about 300g) 50g edamame beans, cooked  4 tsp salt 1/2 tbsp sesame seeds  1 fresh green chilli, sliced 

For the dressing: 1 large garlic clove, crushed  1 tbsp tahini  1 tbsp toasted sesame oil 1 tsp agave nectar 1 tsp light soy sauce 1 tsp rice vinegar 1. Lay the cucumber on a chopping board and smack it hard a few times with a rolling-pin. Slice it lengthways into quarters, then cut into roughly 4cm wedges.  Place in a bowl with the salt, mix well and set aside for about 10 minutes. 2. Meanwhile, stir together all the ingredients for the dressing in a small jug. Drain the excess water from the cucumber and transfer to a serving bowl or dish and pour over the tahini sauce. Toss together with the edamame beans and chilli until evenly coated. Before serving, sprinkle over the sesame seeds. 

Recipe, photography & styling: Natalie Seldon  Follow me on instagram: @prettyediblestylist  

[savetopnow]

2018-03-31 20 FOOD now

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