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  #1  
Old December 13th, 2010, 09:14 AM
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Chicken Pickle

Having lived in Andhra for many years, it is but natural that I developed a taste for pickles. I made chicken pickle the other day and, boy oh boy, it sure did come out well. Wait for Amla Pickle! I made it but I will have to wait for at least 2 weeks before we can eat it.
pic 1.jpg
Ingredients:
Cloves: 8
Cardamom: 3
Cinnamon: 1 inch
Mustard seeds: 1 tsp
Coriander seeds: 1 1/2 tbsp
Cumin seeds: 1/4 tsp
Poppy seeds (optional): 2 tbsp

Dry roast all the above ingredients separately and fine grind them. Keep aside.

You will also need 8 tsp of red chili powder (or 10, according to require spice level) and 1 tbsp of lemon juice.

pic2.jpg
Chicken (boneless): 1 lb (A little under 1/2 kg)
Turmeric powder: 1/8 tsp
Oil: 1/4 cup

Cut the chicken in to the desired shape and boil the chicken pieces until tender with turmeric powder and drain. Now, heat 1/4 cup of oil in a pan and roast the pieces until they turn slightly brown.Shouldn't take long at all. To this chicken, add the ground spices, red chili powder. Add salt according to your taste.
At this point you can add more oil if you think its too dry.
Mix in lemon juice and stir for another 2 minutes.

pic3.jpg
For tadka:
Oil: (again) 5 tbsp
Cumin seeds: 2 tsp
Red Chilies (optional): 4
Curry leaves: 2 strings

pic4.jpg
Roast the above in a pan and to the chicken pickle.
Let this cool completely and store in a container with tight lid. You can also refrigerate this. This can store well for even 8 weeks!
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  #2  
Old December 16th, 2010, 09:45 AM
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Re: Chicken Pickle

i am really confused. what is chicken pickle? is it like a sabzi or an achar. why would anyone want to eat old chicken with extra heavy spices oil and how would one eat it? i mean with what?
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  #3  
Old December 16th, 2010, 09:49 AM
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Re: Chicken Pickle

Quote:
Originally Posted by dollyg View Post
i am really confused. what is chicken pickle? is it like a sabzi or an achar. why would anyone want to eat old chicken with extra heavy spices oil and how would one eat it? i mean with what?
Well, in Andhra they pickle meat products also... just like in Bengal they ferment fish. Not a fan of either of them.
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Old December 16th, 2010, 10:31 AM
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Re: Chicken Pickle

Quote:
Originally Posted by dollyg View Post
i am really confused. what is chicken pickle? is it like a sabzi or an achar. why would anyone want to eat old chicken with extra heavy spices oil and how would one eat it? i mean with what?
Like Chitrala said, in South many people pickle meat. It tastes good.
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  #5  
Old December 16th, 2010, 12:27 PM
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Re: Chicken Pickle

Quote:
Originally Posted by Rakhi View Post
Like Chitrala said, in South many people pickle meat. It tastes good.
eat is as a condiment then?
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Old December 17th, 2010, 04:38 AM
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Re: Chicken Pickle

Quote:
Originally Posted by dollyg View Post
eat is as a condiment then?
Yeah...not used as liberally as salsa but we use it like any other achar.
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  #7  
Old December 17th, 2010, 06:06 AM
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Re: Chicken Pickle

Rakhiji ... I will make this weekend ... chicken as well as tuna flakes from the can ... need not be good for 8 weeks? ... suppose you were to fill up (all the way to the top) a clean glass jar with pickle while it is still hot ... close the lid tight and drown it in boiling water for 5 or 10 minutes (to kill any and all bacteria) ... this should keep in ref for couple of years?

I have a problem. Could you kindly help me prepare a list of all the spices and condiments needed in Indian cooking? I plan to visit grocer this weekend and buy everything in the list and label carefully for future use.

Here are few from your recipe ...


1. Cloves ... lawang
2. Cardamom ... Hindi ?
3. Cinnamon ... ?
4. Mustard seeds ... ?
5. Coriander seeds ... Dhaniya?
6. Cumin seeds ... ?
7. Poppy seeds ... ?
8.
9.
10.
11.
12.
13.

Which ones are to be used in powder form? I noticed that many spices come in powdered form.

Serious.

edit/add ... one more ... what oil turns bright golden red after cooking? Oil in pickles as well as in meat dishes (in restaurants) tends to be red. We use Extra Virgin Olive Oil ... it doesn't. Your photos ... first is great looking red ... as oil in pickles is meant to be.
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Last edited by badriprasad; December 17th, 2010 at 06:12 AM.
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  #8  
Old December 17th, 2010, 07:16 AM
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Re: Chicken Pickle

OK...assuming you are being serious: Do not add any water in any pickles and NO, You cant add tuna fakes in chicken pickle!

Quote:
Originally Posted by badriprasad View Post
Rakhiji ... I will make this weekend ... chicken as well as tuna flakes from the can ... need not be good for 8 weeks? ... suppose you were to fill up (all the way to the top) a clean glass jar with pickle while it is still hot ... close the lid tight and drown it in boiling water for 5 or 10 minutes (to kill any and all bacteria) ... this should keep in ref for couple of years?

I have a problem. Could you kindly help me prepare a list of all the spices and condiments needed in Indian cooking? I plan to visit grocer this weekend and buy everything in the list and label carefully for future use.

Here are few from your recipe ...


1. Cloves ... lawang
2. Cardamom ... Elachi
3. Cinnamon ... Dalchini
4. Mustard seeds ... Sarsoon
5. Coriander seeds ... Dhaniya
6. Cumin seeds ... Jeera
7. Poppy seeds ... ?

8.
9.
10.
11.
12.
13.

Which ones are to be used in powder form? I noticed that many spices come in powdered form.

Serious.

edit/add ... one more ... what oil turns bright golden red after cooking? Oil in pickles as well as in meat dishes (in restaurants) tends to be red. We use Extra Virgin Olive Oil ... it doesn't. Your photos ... first is great looking red ... as oil in pickles is meant to be.
See this below link for Hindi translations:

http://www.recipedelights.com/glossaryhindi.htm

I usually have coriander, Cinnamon and cumin in powdered form apart from having them in their original form. The oil changed red because I added so much chii powder in the pickle.
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  #9  
Old December 17th, 2010, 11:04 AM
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Re: Chicken Pickle

Poppy seeds are called Posta daana... there is something similar as well... Khaskhas which is called couscous here and people use it as cereal... am not sure if poppy seeds and couscous are same... they look similar though.

Use mustard oil/ghee for north indian cuisines... best hai.
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  #10  
Old December 17th, 2010, 04:30 PM
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badriprasad badriprasad is offline
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Re: Chicken Pickle

Quote:
Originally Posted by Rakhi View Post
Rakhiji ... unless you added extra red chillies while pouring in the jar ... why do colors not match?



Quote:
Originally Posted by Rakhi View Post
OK...assuming you are being serious: Do not add any water in any pickles and NO, You cant add tuna fakes in chicken pickle!

I am serious.

I am thinking of preparing two separate batches ... one with chicken and other with tuna flakes from can or something. I love eating roti with pickles. Habits and preferences carried over from childhood.



See this below link for Hindi translations:

Thanks. There is a problem ... list I have prepared is long ... too long ... please check and let me know if I will need them all

apologies got to go work come back later


I usually have coriander, Cinnamon and cumin in powdered form apart from having them in their original form. The oil changed red because I added so much chii powder in the pickle.
Quote:
Originally Posted by chitrala View Post
Poppy seeds are called Posta daana... there is something similar as well... Khaskhas which is called couscous here and people use it as cereal... am not sure if poppy seeds and couscous are same... they look similar though.

Use mustard oil/ghee for north indian cuisines... best hai.
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  #11  
Old December 17th, 2010, 06:03 PM
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Re: Chicken Pickle

Quote:
Originally Posted by badriprasad View Post
Rakhiji ... unless you added extra red chillies while pouring in the jar ... why do colors not match?
I put tadka in the end badriji, it could be that which changed color?

I still think making pickle out of tuna is going to be a flop. but let me know how it goes.
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  #12  
Old December 17th, 2010, 06:49 PM
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Smile Re: Chicken Pickle

Rakhiji ... yes ... has to do with tadka cause colors don't match. One is proper pickle color and other is more like dry chicken curry.

I have made rasgoolas out of idlis ... nobody touched is not the issue ... I tend to take liberties is the major problem which hampers appreciation of my efforts. Now I plan to correct matter of spices and condiments by labeling them properly cause I cannot tell one from other ... except for few.
Serious.

I have been to restaurant kitchens ... they hardly have 7 or 8 containers of spices ... so why is my list so long? Do I need them all?

1. Cloves
2. Cardamom
3. Cinnamon'
4. Mustard seeds
5. Coriander seeds and powder
6. Cumin Seeds
7. Poppy seeds
8. Turmeric powder
9. Curry leaves
10. Aamchur
11. Imli
12. Nutmeg
13. Onion seeds
14. Peepercons
15. Fenugreek
16. Corn flour
17. Pudina (mint?)
18. Fennel seeds
19. Sesame seeds
20. Jeera
21. Heeng
22. Khaskhas

edit/add

23 illaychi green small
24 illaychai brown
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Last edited by badriprasad; December 17th, 2010 at 06:54 PM.
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  #13  
Old December 18th, 2010, 07:30 PM
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Re: Chicken Pickle

Quote:
Originally Posted by badriprasad View Post
Rakhiji ... yes ... has to do with tadka cause colors don't match. One is proper pickle color and other is more like dry chicken curry.

I have made rasgoolas out of idlis ... nobody touched is not the issue ... I tend to take liberties is the major problem which hampers appreciation of my efforts. Now I plan to correct matter of spices and condiments by labeling them properly cause I cannot tell one from other ... except for few.
Serious.

I have been to restaurant kitchens ... they hardly have 7 or 8 containers of spices ... so why is my list so long? Do I need them all?

1. Cloves
2. Cardamom
3. Cinnamon'
4. Mustard seeds
5. Coriander seeds and powder
6. Cumin Seeds
7. Poppy seeds
8. Turmeric powder
9. Curry leaves
10. Aamchur
11. Imli
12. Nutmeg
13. Onion seeds
14. Peepercons
15. Fenugreek
16. Corn flour
17. Pudina (mint?)
18. Fennel seeds
19. Sesame seeds
20. Jeera
21. Heeng
22. Khaskhas

edit/add

23 illaychi green small
24 illaychai brown
cardamom and small elaichi are sem sem... Imli and amchur serve the same purpose... for pickle you'd need amchur...why do you need peppercorns,sesame seeds, spearmint and cornflour for a pickle preparation? Finally those restaurants must be keeping garam masala(mixture of several ingredients mentoned above) and I don't think they prepare pickle by themselves.
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  #14  
Old December 20th, 2010, 01:02 PM
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Re: Chicken Pickle

Quote:
Originally Posted by chitrala View Post
cardamom and small elaichi are sem sem... Imli and amchur serve the same purpose... for pickle you'd need amchur...why do you need peppercorns,sesame seeds, spearmint and cornflour for a pickle preparation? Finally those restaurants must be keeping garam masala(mixture of several ingredients mentoned above) and I don't think they prepare pickle by themselves.
BhaYa ... greatest obstacle to cooking Indian food is lack and lack of recognition skills required to tell spices from condiments ... this results in confusion. I wish to have a full collection of everything I will ever need for cooking Indian food ... and this time label everything. You read what I mean to be writing? Ladies here not helping because they think I am joking.
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Old December 21st, 2010, 08:02 AM
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Re: Chicken Pickle

Long ago, when I was living with room mates from Andhra, one of them used to bring back a bottle of mutton pickle that his mom made. It was superb.

He said that it required that mutton be cut in small pieces, then boiled under pressure with a few spices added to the water. Then later dried, loaded with salt and pickle masala and oil. It was to be kept in the fridge and would last about 2 to 3 weeks. It was awesome.
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