ne small piece of mango pickle and increase the heat to
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
ilantro. Serve with chutney or pickle.
ny moisture to get into pickle.
Consume within 60 days
n the sun for the pickle to \"mature\" it takes over
br>Serve hot with mango pickle and buttermilk on a cold
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
rying pan and add the pickle slices, sauteeing them over medium
Add oil and butter to a large frying pan, heat until melted.
Add onion and saute until nearly transparent.
Add green beans, stirring until heated.
Add pickle juice and dill, stir to coat, and serve hot.
Depending on the pickle juice used, a little sugar might be needed if the dish is too sour for your taste.
br>Fresh coriander, used in Indian cooking is the same herb
aal is typically eaten with Indian bread- naan or chapati.
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
Scramble eggs in butter til done.
Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
Salt and pepper to taste.
Top with other slice of bread.
You could toast your bread or add mayonaise to bread before sandwiching.
ust for reference, made using Indian raw mangoes, in India).
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe
side. Marinade the thighs in pickle juice just to cover, and
Boil pasta al dente according to package directions.
Run under cold water to stop cooking.
Toss cold pasta with 1/2 cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least an hour before serving.
Depending on how big your pickle is and how much juice
ith onions, carrots, potatoes, and pickle spears. We usually use about
reated one of the best Indian dishes you could eat! I