Barabar Ka Achar

 

“Barabar” refers to a pickle prepared by using all the main ingredients in equal quantities, along with selected spices.

In Bihar, barabar ka achar is traditionally made using equal quantities of green chilies, ginger, and garlic, along with raw mango. However, during winter, I prepare it using fresh turmeric instead of raw mango.

In this version, turmeric, ginger, and garlic are used in equal quantities. This pickle can be stored for up to 6 months. It pairs wonderfully with parathas, puris, or even simple dal–chawal.

This pickle is not only delicious but also very healthy. Turmeric is believed to have numerous health benefits and possesses many medicinal properties, including anti-inflammatory, antioxidant, anti-tumor, antiseptic, antiviral, cardioprotective (helps keep the heart healthy), hepatoprotective (supports liver health), and nephro protective (supports kidney health) effects. Regular use of turmeric can be beneficial for the body in many ways.

Garlic consumption is also highly beneficial for health, especially when eaten raw on an empty stomach. It contains allicin and antioxidants, which help boost immunity, regulate blood pressure and cholesterol levels, and protect against infections such as colds and flu. Garlic also aids digestion, strengthens bones, and reduces the risk of heart disease.

Ginger is extremely beneficial for improving digestion and provides relief from nausea, colds, cough, and mucus. Its powerful anti-inflammatory and antioxidant properties help reduce arthritis pain, boost immunity, support weight loss, and improve heart health.

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Author: Hem Lata Srivastava

Ingredients

1. Fresh turmeric – ½ kg
2. Ginger – ½ kg
3. Garlic – ½ kg
4. Green chilies – 250 g
5. Salt – 2 tbsp
6. Kashmiri red chili powder – 2 tsp
7. Amchur powder – 2 tbsp
8. Fennel seeds – 2 tbsp
9. Fenugreek seeds (Methi Dana) – 1 tsp
10. Mustard oil – 1 cup

Recipe Procedure

1. Peel the ginger and turmeric, wash them thoroughly, then pat dry with a kitchen towel and grate them.
2. Peel the garlic and coarsely grind it along with the green chilies in a mixer.
3. Dry roast the fenugreek and fennel seeds, then grind them coarsely.
4. Mix all the ingredients together well, except the oil.
5. Heat the mustard oil until hot and pour it evenly over the pickle mixture.
6. Store the pickle in a clean, dry jar and keep it in sunlight for 2 days. The pickle will then be ready to eat 😊

Notes:-

1. You can use rai (mustard) powder instead of amchur powder.
2. Adjust salt and chili powder according to your taste.
3. For longer storage, keep the pickle refrigerated.

Kamrakh/ Star fruit Pickle

Kamrakh, known as star fruit in English (Averrhoa carambola), is a tropical, star-shaped fruit appreciated for its tangy-sweet taste and health benefits. It is commonly used in salads, pickles, jams, and sometimes as a substitute for tomatoes. The fruit is rich in vitamin C, antioxidants, fiber, and potassium.

The fruits are aromatic, fleshy, and very juicy. Based on taste, there are two varieties of kamrakh—sour and sweet. Both varieties are used for medicinal purposes. The juice of kamrakh leaves is believed to help lower blood pressure.

Kamrakh pickles do not require many ingredients, but they do not have a long shelf life. To store them for a longer period, they can be kept in the refrigerator or preservatives can be added. However, I feel homemade pickles taste best when made without preservatives.

I do not use mustard seeds or coriander seeds in my pickles; instead, I always use mustard powder.

A little sugar enhances the taste of any pickle.

Since kamrakh (star fruit) is already quite sour, this pickle does not need much souring agent.

Preparation Time:- 5 minutes 

Cooking Time:- 5 minutes 

Ingredients:-

• Kamrakh 1 kg
• Salt 2 tbsp 
• Red chilli powder 2 tsp
• Turmeric powder 2 Tbsp 
• Rai powder 1 tbsp 
• Fennel powder ( coarsely grind) 2 tbsp 
• Sugar 1 tsp
• Kalonji 1 tbsp 
• Oil 2 tbsp

Method:-

• First, wash the kamrakh thoroughly, then cut it into pieces.
• Now, place the pieces in the sun for one day.
• After that, mix all the ingredients well except the oil.
• Heat the oil and pour it over the pickle.
• Mix everything well and store it in a jar.
• Keep it in the sun for two to three days.
• Your pickle is ready to eat.

Notes:-

• If you wish, you can add coriander powder to it.
• Adding hot oil helps increase the pickle’s shelf life a little.

Alaori/ अलौरी

 

The sweet puri made from Alaori chana dal is called this.

In Uttar Pradesh, it is prepared during the Vat Savitri puja, but in our home, we often make it whenever we feel like eating something sweet.

At our place, savory puris or parathas made from chana dal are also prepared and eaten with potato curry..

Preparation Time:- 10 minutes 

Cooking Time:- 15 minutes 

Serves :- 12 piece

Author:- Hem Lata Srivastava 

Ingredients:-

• Chana dal  2/1/2 cup
• Powdered sugar 2 tbsp or as per taste 
• Ilaichi powder 1 tsp
• Chopped dry fruits 
• Refined flour 4 cup
• Desi ghee 2 tbsp
• Oil for frying 

• Soak the dal for 4–5 hours, then cook it by steaming or boiling in water.
• Coarsely grind it, add ghee in a kadhai, and roast it well.
• Add cardamom powder, powdered sugar, and chopped dry fruits, and mix well.
• Add ghee to the flour and prepare a soft dough.
• Divide the dough into equal portions.
• Fill each portion with the stuffing and seal it properly.
• Roll them into puris and deep-fry in ghee or oil on medium heat until golden brown.
• Serve hot or cold.

Notes:-

• You can also store them.
• You may garnish them with silver leaf (chandi ka vark) on top.