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Pickles without Calories
Last Updated : Jul 13,2018
Pickles without Calories
We present to you some water-based pickles to perk up your meals through the year and some very low oil based pickles.
Indian love pickles, the oilier and spicier the better! Many of us have our favourite recipes handed down through the generations and we make it a point to replenish our pickle stocks every year. And while pickles can do great things to a simple meal, over indulgence in these calorific accompaniments is not advocated.
In the West they ‘pickle’ vegetables in water. Here are some recipes for water-based pickles that are completely oil-free, thus freeing you from worrying about unnecessary calories. Try Fresh Turmeric and Ginger Pickle and Mixed Vegetable-water Pickle Also we have a collection of pickles with very little oil and Carrot Pickle with very low salt used . The great thing is that you can make these vegetable pickles even though summer is long gone, and continue topping up your stock each time it runs low!
Fresh Turmeric and Ginger Pickle The soothing taste of fresh turmeric and the spiky flavour of fresh ginger make for a fabulous pickle! While fresh and tender, you will find the texture and taste of ginger are very enjoyable. Although mild, you can still feel your taste buds tingle when you bite into a piece.
Tamatar ki Launji is a pickle made of everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment!
pickles without calories
Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.
This Stuffed Bhavnagari Mirchi recipe is quite unique, compared to the usual way of preparing these chillies stuffed with or marinated in spices. On the other hand, Bharela Moong Dal Marcha features Bhavnagari chillies stuffed with a succulent and peppy mixture of moong dal and onions tempered traditionally and sautéed with spices and pastes.
The fabulous stuffing gives a unique texture and memorable flavour to the chillies. For complete success, ensure that the cooked moong dal is separate, and not overcooked and mushy, because this will ruin the texture as well as the flavour of this exotic dish.
Delectable Stuffed Bhavnagri Chillies can double up as elegant starters
and also make a great side vegetable when served with dal
Did you ever think it is possible to prepare a zero-oil, low-salt pickle? Well, we mean it. Here is a crunchy carrot pickle that can easily pep up boring meals, and it is made with just a mild dash of salt, lemon juice and a tantalising dry masala. You can refrigerate this Carrot Pickle and use it for 2 to 3 days at the most. But, you can prepare a larger batch of the dry masala and use it to quickly prepare the pickle any time you wish, or add it to other veggies, dal and subzis as well.
Pickles in india are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. I have pickled some tendlis (gherkins), but you can choose any vegetable you like. Ceramic or glass jars are best suited for oil pickles as they do not get stained easily, prevent any chemical reaction and can also withstand the heat of the sun (when the pickle jar is left outside for maturing). It is important that the contents of the pickle should be immersed in oil, as the oil acts as a preservative and improves the shelf life of the pickle.
The soothing taste of fresh turmeric and the spiky flavour of fresh ginger make for a fabulous pickle!
While fresh and tender, you will find the texture and taste of ginger are very enjoyable. Although mild, you can still feel your taste buds tingle when you bite into a piece.
Turmeric too has a unique flavour, which has to be experienced to be understood. Together with a dash of lemon juice, the duo are sure to pleasantly surprise you.
This Fresh Turmeric and Ginger Pickle can be made only when the ingredients are in season, but when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health.
Can also make other recipes like Sweet Peach Pickle
and Red Marinade
Monsoon is the perfect time of year to make this, as the ginger is tender and at its aromatic best.
This quick recipe of one of the easiest and most economical pickles
to make and is used by most Punjabi
Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle.
Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them. The pickle is ready to eat after 10 days.
This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with Paneer Stuffed Green Pea Parathas
This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.
Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch.
A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one.
This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally.
A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi
and the Mooli Moong Dal
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