Friday, 26 December 2014

Aanchari Jalpai (Olive)

Aanchari Jaipaai (Olive pickle)
Ingredients :
1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Ginger -2 inch (chopped)
4. Green chili-10 pieces
5. Panch phoron (bengali 5 spice) roasted powder-3 Tbs
6. Mustered paste-3 Tbs
7. Red chili powder-1 ts
8. Turmeric powder-1 ts
9. Vinegar-2 cup
10. Mustered oil-1/2 liter
11. Salt

Wash and Slit jolpai 3--4 times. Now boil olive (jolpai) until tender. Remove and drain water.
Make a paste mustard seed powder and green chili with little vinegar.
Heat mustered oil in a pan. . Add smashed garlic, chopped ginger and salt, and stir well. Add mustered paste. Then add turmeric powder and red chili. Sauté it for a while. Now add olive and all the paste, and mix them. Add vinegar and Put panch foron roasted powder and stir. Cover the pan with lid. Turn the heat low and cook around 10-15 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar and add more mustered oil. To store for long term, keep your pickle in the sun occasionally.

Sunday, 7 December 2014


PORK VARTA -Ethnic Food of Tripura-India

Pork piece( bite size) 500 gram...
Onion- Finely cut(longitudinally) 200 gram
Ginger- 50 gram finely chopped
Green Chili- as to taste roasted direct on fire
Red chili- 4/5 piece roasted direct in fire
Salt- as to taste


  Wash the pork in semi hot water and then boil in salt water at min 100 deg temp until water dries
Mix half amount of chopped onion with ginger, Green and red chili very well by messing. Add boiled piece of pork. mix well. add salt to taste if needed. May Add chopped coriander leaves also. Keep aside in a covered bowl for 1 hour.
During serving add the balence onions and enjoy the most delicious food.

Caution:- Must boil the meat min at 100 deg C very well