Rajasthani
cuisine eat three times a day. Follow eating schedule breakfast, lunch and
dinner. Each meal is nutrition full. Eating pickles in lunch, dinner and
breakfast improve digestion. Because pickles are preparing through
fermentation. It consists good bacteria called probiotics which is important to
our health gut. Mostly pickles eat along the stuff of parathas, which increases
flavors. Number of pickle’s have own taste and qualities like kair pickle,
Kacha Mango Pickle, Carrot Pickle, Radish pickle, leswa pickle, nimbu ka achar, hari mirchi ka achar,etc. Rajasthani’s
queens all type of achar prepare at home for dear ones. Every queen prepares by
follow Rajasthani food recipes.
1. Is kair beneficial to health?
2. Recipe of Kair Pickle
Ingrediants
500 grams
of kair
For
taggy flavors
750 grams
of Chhachh
300 grams
of Salt
Oil used
200 grams
of Mustard oil
Dry
spicy
10 grams of
turmeric powder
10 grams of
Chilli powder
Standing
Spicy
10 grams
grated black pepper
10 grams
grated cloves
2 to 3 grated
big Cardamom
10 grams of
aniseeds (soof)
1 tea spoon
of black cumin seeds (Kalonji)
For
Tadkka
1 pinch of
Hing
Salt
according to taste
Preparations
Preparation
for giving taggy flavors
Take one clay
pot or plastic bucket, add 250 grams of chhachh and 2 fists of salt up to 100
grams, mix well. Then add kair. After that mix well and see all the kair
dissolve in the Chhachh water, if not add some amount of water. Due to adding
of water Kair not spoil. Same process we can do 2 to 3 times in the time interval
of 10 days. Because kair is not spoil and absorb sour flavor. At the time of
changing the chhachh sieve to drain out the Kair and wash properly container.
Note: Don’t use steel utensils otherwise
it tears due to the taggy flavor of Chhachh.
-
After
2 times taste one kair and check the taggy flavor. If required for next session
than follow same process.
-
If
Kair absorb properly taggy flavor, wash properly with pure water.
Preparation
for preparing final touch to our pickle
Take one big Pan, add 200 grams of Mustard oil
and put on high flame. Wait for High temperature change. After that add 1 pinch
of Hing, 1 table spoon of black cumin seeds and 10 grams of soof. Proper
cracking sound hear then add kair. Wait for 10 checks that texture converted
into soft. If yes, close the flame otherwise wait to 5 to 10 minutes more. Then
add all the dry spicy, salt and grated standing spicy. Mix well. Salt you can
adjust according to your taste. Now after coming room temperature, fill the jar
and store for a month.
If want to store for years add more oil so pickle
do not rotten. Then enjoy your pickle along any grains.
Note: In mustard oil if we cannot warm up properly,
it spoils the pickle and enhance Kachi smell.
-
If
we can mix spicy on flame, color of the pickle coming black and if we mix after
close the flame it gives proper color.
-
For
storing more days drop oil after warm up oil.
If anyone want to prepare pickle of kair and Kacha mango. Process is
same. At the time of mixing all the spicy, add chopped Kacha mango. There is no
need of any other struggles. Then mix well. Quantity of spicy you can adjust
according to your taste if required more, add, otherwise leave.
Preparation is so simple only
some points are important for preparing pickle.
Now we can
3. Understand the role of spicy.
Big Cardamom:
When we used big Cardamom in our daily meal it enhances the flavors and taste
but also enhance the health like:
-
Antioxidant
and Diuretic properties which low down the Blood pressure.
-
Enhance
cancer- fighting compound
-
Prevent
from chronic diseases
-
Help to improve digestion
-
Provide
good treatment to bad breath and prevent cavities.
Clove: It provide positive effects on body like
-
It
contains important nutrition’s.
-
Improve
antioxidants phenomena
-
Help
for protecting cancer agent
-
Kills
unwanted bacteria
-
Improve
liver health
-
Regulate
blood sugar
-
Promote
bone health
-
Reduce
stomach ulcer
Black Pepper: It helps on:
-
Damage
the cells because it promotes antioxidants.
-
Promote
antioxidants properties
-
Improve
liver health
-
Regulate
blood sugar level
-
Promote
bone health
-
Reduce
stomach ulcer
Soof: Best for improving digestion.
-
Provide
highly nutrition,
-
Contain
powerful plant compounds
-
Provide
suppress appetite
-
Improve
the acidity issues of breast-feeding women.
Black
Cumin Seeds:
Dropping in the vegetable and eat as medicine it improves lots of features in
our body like:
-
It
totally packed in antioxidants
-
Low
down the cholesterol
-
Improve
the cancer fighting properties
-
Protect
the liver and kill unwanted bacteria
-
Regulate
Blood Sugar
-
Prevent
the stomach Ulcers
These all benefits are considered for small amount
because every part consist advantage and disadvantage both. Overeating of any product
consider as negative vibes.
Conclusion:
In this blog we talk about pickles, how
important in Rajasthani diets. Next spark on Kair pickle by following Rajasthani
food recipes of Kitchen Queens. Each step is simple and easy. Make at home by
following these steps and share your views by writing comments. Later talk
about all the spicy how they play important role.
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