{Recipe} Instant Bimbli Pickle

In Goa every garden you will find a Bimbli Tree, Bimbla is a soar fruit which is mostly used in Goan curries specially prawns and also consumed by preparing mouthwatering pickles. Until today i never knew what bimbli called in English but thanks to Google I got so much wide information about Bimbli. 

As per Google its is called Averrhoa bilimbi(and commonly know as bilimbi tree,cucumber tree or tree sorrel)a fruit bearing tree of the genus averrhoa,family oxalidaceae. Further it describes that Averrhoa bilimbi is a small tropical tree native to Indonesia and but now species is cultivated and found throughout Indonesia, Philippines, Sri Lanka, Bangladesh, Maldives, Myanmar and Malaysia. It is also common in southeast Asian countries.In India is mostly found in the gardens specially in coastal regions south India ,Goa ,Karnataka and Maharashtra.

The culinary importance of this tiny fruit is used for sour or to give acidic flavour mostly for  seafood substituting tamarind or tomato.It is also cut and dried and preserved for later use.In India bimbli is mostly used in Kerala, bhatkal, Goa, places in Karnataka and Maharashtra basically mostly used in coastal belt.

Today here I come with simple instant Bimbli pickle which is my mum's recipe. No experiments just did exactly how my mum does.

Servings approx 500 Grams Bottle

Total Preparation Time : 30 min

Cooking Time : 10 min

Author : Ispolina Silveira

Ingredients

500 Grams Bimbli fruit

3-4 table spoon of Chili powder

1 tablespoon of Turmeric powder

1 Table spoon of Mustard seeds

15 -20 Garlic flakes

1/2 Tsp  Meethi/fenugreek seeds
2 table spoon of Jaggery (just for sweetness)

Salt 

Oil

Step wise Method

1.Take fresh bimbli from the tree,wash them well and towel dry.

2.Then cut the bimbli in cubes and keep it aside.

3.Prepare the seasoning of the pickle .For that heat the oil ,then add mustard seeds,once you see mustard seeds splatter add fenugreek, chopped or crushed garlic and mix well.Then off the flame and add turmeric powder and chili powder.Mix all well and keep aside.

4.Add the mixture in the bimbli , then add salt, jaggery and mix all nicely.Can add extra chili powder for more spice.

5.Then Store it Glass Bottle and consume within a week or two. Advisable to keep the pickle in refrigerator or it might get fungus or become more watery.

6.Consume any time ,best with dal rice and also can enjoy with fish curry rice.

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{Recipe}Prawn Balchao (Goan Prawn pickle)

Prawn Balchao is Prawn pickle with spicy,sweet and tangy flavour.  Balchao you can term as pickling of sea food or meat which you can preserve for at least for 6 months and consume without reheating :) But ,among fish prawn balchao is most commonly prepared because most of them just love it.The colour and the aroma of the dish is mind boggling !

Prawn Balchao is best option when we stay away from family or when we do not have fish is home. Balchao you can just enjoy as side dish with rice or just take some slice bread or pao and just spread over and relish the sweet,spicy and tangy flavour of Goan Cuisine.So guys here i come with Prawn balchao recipe for those guys who are away from homes and for those who want to learn Balchao recipe.You can substitute your favourite seafood or meat and prepare balchao of your choice.

Servings 1 Kg Bottle
Total Preparation Time :40 Min
Cooking Time :30 min


Ingredients
1 kg Prawns(shrimps)
2 large onions
10-15 Curry leaves
2 Table spoon Sugar
salt to taste
1 Cup or as required oil as required

(Make paste of below ingredients using vinegar)
50 Kashmiri Red chilies
2 Large pods of Garlic
5 inch ginger
1 1/2 Tsp of Turmeric
11/2 table spoon Cumin seeds
1 table spoon  pepper corns
1 table spoon cloves
2 sticks of cinnamon
1 small ball of tamarind
Goan vinegar to grind

Step wise Method of cooking Prawn Balchao

1)First clean the prawns (so if you have 1 kg uncleaned prawns then after cleaning it will reduce to 500 or 600 gram)wash well,if prawns are bigger in size then cut them into small pieces and then apply salt and turmeric and keep aside.

2)Then Arrange all the ingredients required for grinding.Then Grind these all using vinegar into fine paste and keep aside.

3)Then add oil in pan,once heated add the marinated prawns and fry well.Once fried well remove from the oil and keep it in plate.

4)Fried prawns will look like below.

5)In the same pan which we fried prawns add curry leaves and onions chopped.Fry the onions on slow flame until translucent.

6)Add the ground red masala and fry well.Then allow the masala to cook well on slow flame may be for about 10-15 min.

7)Then add the fried prawns and stir well.Add 2 table spoon of sugar and salt as required.You can add vinegar also if required.Cook the balchao for more 10-15 min until you see the oil floating on top.

8)Allow the balchao to cool down and then transfer it to glass jar and let it mature for a week at room temperature.After a week its ready to gobbled .Best to serve as side dish with steamed rice ,chapati or Bread.

Thank you for Visiting My Blog Cocinanispolina.

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Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

Happy Cooking :)

{Recipe}Goan Tendli Pickle/Ivy Gourd pickle

Tendli pickle is loved by most of goan folks.You wont find any goan who can say i don't like tendli pickle. Tendli pickle is my favourite pickle and i can eat it almost every day.You can eat tendli pickle with bread/chapati/or pao its just tastes yum with its spicy/sweet/and tangy flavour.

The preparation involves sun drying of tendli and then cook in special goan red masala in lot of oil.More the oil in your pickle will preserve it for longer.Allow the pickle to rest in jar for 7-8 days before you can consume because then only it will taste perfect.

Servings : Total 4 bottles of 100 Gram each
Total Cooking Time :30-40 min

Ingredients
1 Kg Tendli/Ivy Gourd
100 Red Kashmiri chilies
11/2 Tsp Turmeric powder
100 Gram Garlic
100 Gram Ginger
1/2 Tsp Fenugreek seeds
1/2 Bottle refined oil(can take more as per requirements)
10 Tsp of Sugar
Goan Vinegar for Grinding(Can take cider vinegar)
Salt

Method

1. Wash the Ivy gourds and wipe each ivy gourd and keep it aside.Then cut thin vertically ,apply salt and sun dry it for 5-6 hours,make sure its completely dried.
   
2. Using vinegar grind above ingredients (red chilies/garlic/ginger/fenugreek seeds/turmeric powder)into fine paste.
   
   
   
   
3. Add oil in pan ,once heated add the ground red masala and cook well in the oil for about 5 min.Then add sugar and cook for more 5 min.Keep stirring if its sticking the pan.
   
4. Mix well the ivy gourds in the masala,add oil if required and cook it for 20-25 min on slow flame.
   
5. Cook until you see oil floating on top of the tendli. Make sure occasionally you keep stirring the pickle while cooking. 
   
6. Add sugar,salt if required as per taste and again cook for 2-3 min.
   
7. Switch of the stove and allow the Pickle to completely cool.The store in jars and keep at room temperature for 1 week to mature. After a week the pickle is ready to consume,then you can store in refrigerator for longer consumption.
   

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Instant Raw mango pickle Recipe !!!

Servings 5-6
Preparation time 10 min

Ingredients
1 Large raw Mango
20 small flakes of garlic
1 tsp chili powder
salt as per taste
1 tsp oil

Method

• First cut mango into small pieces or vertically as shown in pic,wash it well and towel dry it.
• than add salt,crushed garlic,chili powder and oil.
• mix all the ingredients well with hands,so the spieces get mixed well with mango.Just enjoy the mouth watering instnt Pickle.