 SALAD - TYPES & RECIPES

Salads: A salad is a food served a dressing, the food can be a cold dish, or green vegetables or mixture of fruit,
or hot mixture of piquant foods, or frozen mixture of blend fruit, or chopped foods in aspic, coleslaw, potato
and meat.
Salad can be served as the first course in a small quantity; it can also be served as a salad course or as an
accompaniment with the entrée or roast course.
Types of salad:
1. Plan or simple salad.
2. Compound or composite salad.

 Simple Salad:
These can be subdivided into green salads or salads in season, which is served raw or cooked, consisting
usually of a single kind of vegetable as a base. One or two ingredients in small quantities are used for
decoration or as a garnish. Examples of some of the simple salads are:

Ingredients Dressing
Celery – chopped celery vinaigrette
Cucumber – roundels of cucumber vinaigrette
Beet roots – roundels or dices of cooked beet roots – with parsley. Mustard cream

 Compound Salad:
They are more elaborate salads and consist of more than one ingredient. They are divided in to four groups.
1. Fish based
2. Vegetable based
3. Poultry, game or meat based
4. Fruit based

 The salad has four basic parts:

Under liner or base; body; dressing and garnish. While composing salads, each part plays an important role and
if one part is omitted or done poorly the finished salad will not be up to the standard.

Base: the under liner usually a leafy vegetable such as lettuce of different kinds as romaine or cos; watercress;
cabbage etc. The tossed salads do not have an under liner, they are piled in bowls.
Body: this is the most important part of the salads. The salad gets its name from the ingredients that are used
for the body. This part gets the most attention and its appearance is enhanced by decorations. The ingredients
used have a balance of flavor and testes. The body consists of broken salads greens, tomato stuffed with tuna
fish, chicken or meat dices or strips etc.
Garnish: the main purpose of the garnish is to add an eye appeal to the finished product, but in some cases it
improves the taste and form.
Dressings: a dressing is usually served with all types of salads. It adds flavor, provides food value, helps
digestion, and improves palatability and appearance. Dressing is in a liquid or semi-liquid form, a mixture off
oil, vinegar, seasonings or eggs or cream etc.

 The basic dressings are:

Mayonnaise, vinaigrette or French dressing, lemon dressing, mustard cream and acidulated cream, etc.

Mayonnaise is also known as a basic cold sauce and has numerous derivatives. It is used for cold dishes, the
coating of fish, meat egg etc.

Vinaigrette can be made, in the French, English or American style. The ratios of ingredients vary.

French—3 parts of oil and one part vinegar and French mustard and seasonings.

English—1 part oil and 2 parts vinegar mustard and seasonings.

American—equal quantities of vinegar and oil seasonings and sugar.

Lemon dressing—same as vinaigrette dressing using lemon juice instead of vinegar.

Acidulated cream—3 parts thin cream and 1part of vinegar or lemon juice, salt and peeper.

Example of compound salad’s

Vegetables—tossed salad, coleslaw, Orientals

Meat—Carmen, hongroise

Fish based—fish mayonnaise

Fruit based—waldorf, eve.

  CUTS OF CHICKEN & ITS IMPORTANCE

Poultry is the name even to domestic birds. It includes the different variety and sizes of chicken, turkey, duck
and goose.
Classification of poultry:

 Identification of poultry:
1. soft, floppy, feathers should be all over the body and concentrated under the wings.

2. The quills of feather should be easy to pullout.

3. The skin should be clean and smooth and no blasting spots.
4. Combs and wattle should be small and well develop and the combs being bright red in colour.
5. Conformation or the shape of the bird is important and the birds should free from deformity.
6. The eyes should prominent and clear.
7. It should not have market unpleasant smell.

 Food Value:
The flesh of poultry is more easily digested then that the other meat. It contents protein and is therefore useful
for building and repairing body tissue and providing also the heat and energy.
 Accompaniments and garnishes:
1. Grilled chicken: – Fry straw potato, devil sauce (Deeping).
2. Tandoori chicken: – Laccha salad (onion ring, lemon, green chilly), mint sauce (Deeping). Garnish- Julian
cuts of carrots.
3. Chicken korma: – Fresh corriendal leaf (chopped), fried kaju nut (crush), Julian cuts of ginger and lemon.
4. Chicken pokora: – Sprinkle chat masala and mint sauce.
5. Chicken curry: – Fresh corriendalchop, jillion cuts of ginger and lemon.
 CHEESE PRODUCTION

Generally production of cheese and includes the legal Cheese Definitions, Ingredients, Bacterial
Cultures, and General Manufacturing Procedure.

 Cheese Definitions
Cheese comes in many varieties. The variety determines the ingredients, processing, and characteristics of
the cheese. The composition of many cheeses is defined by Standards of Identity in the U.S. Code of Federal
Regulations (CFR).
Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and
texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat treatment
(below pasteurization) prior to cheese making to destroy some of the spoilage organisms and provide better
conditions for the cheese cultures. Cheese made from raw milk must be aged for at least 60 days, to reduce the
possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For
some varieties cheese must be aged longer than 60 days.
Cheese can be broadly categorized as acid or rennet cheese, and natural or process cheeses. Acid cheeses are
made by adding acid to the milk to cause the proteins to coagulate. Fresh cheeses, such as cream cheese or
queso fresco, are made by direct acidification. Most types of cheese, such as cheddar or Swiss, use rennet (an
enzyme) in addition to the starter cultures to coagulate the milk. The term “natural cheese” is an industry term
referring to cheese that is made directly from milk. Process cheese is made using natural cheese plus other
ingredients that are cooked together to change the textural and/or melting properties and increase shelf life.

 Ingredients
The main ingredient in cheese is milk. Cheese is made using cow, goat, sheep, water buffalo or a blend of
these milks.
The type of coagulant used depends on the type of cheese desired. For acid cheeses, an acid source such as
acetic acid (the acid in vinegar) or gluconodelta-lactone (a mild food acid) is used. For rennet cheeses, calf
rennet or, more commonly, rennet produced through microbial bioprocessing is used. Calcium chloride is
sometimes added to the cheese to improve the coagulation properties of the milk.
Flavorings may be added depending on the cheese. Some common ingredients include herbs, spices, hot and
sweet peppers, horseradish, and port wine.
 Bacterial Cultures
Cultures for cheese making are called lactic acid bacteria (LAB) because their primary source of energy is
the lactose in milk and their primary metabolic product is lactic acid. There is a wide variety of bacterial
cultures available that provide distinct flavor and textural characteristics to cheeses.
 Starter cultures are used early in the cheese making process to assist with coagulation by lowering the pH
prior to rennet addition. The metabolism of the starter cultures contribute desirable flavor compounds, and help
prevent the growth of spoilage organisms and pathogens. Typical starter bacteria include Lactococcus
lactis subsp. lactis or cremoris, Streptococcussalivarius subsp. thermophilus, Lactobacillusdelbruckii subsp. bul
garicus, and Lactobacillus helveticus.
Adjunct cultures are used to provide or enhance the characteristic flavors and textures of cheese. Common
adjunct cultures added during manufacture include Lactobacillus casei and Lactobacillus plantarum for flavor in
Cheddar cheese, or the use of Propionibacterium freudenreichii for eye formation in Swiss. Adjunct cultures can
also be used as a smear for washing the outside of the formed cheese, such as the use of Brevibacterium
linens of gruyere, brick and limburger cheeses.
Yeasts and molds are used in some cheeses to provide the characteristic colors and flavors of some cheese
varieties. Torula yeast is used in the smear for the ripening of brick and limberger cheese. Examples of molds
include Penicillium camemberti in camembert and brie, and Penicillium roqueforti in blue cheeses.

 General Manufacturing Procedure

The temperatures, times, and target pH for different steps, the sequence of processing steps, the use of salting
or brining, block formation, and aging vary considerably between cheese types. The following flow chart
provides a very general outline of cheese making steps. The general processing steps for Cheddar cheese are
used for illustration.

General Cheese Processing Steps

 Standardize Milk
 Pasteurize/Heat Treat Milk
 Cool Milk
 Inoculate with Starter & Non-Starter Bacteria and Ripen
 Add Rennet and Form Curd
 Cut Curd and Heat
 Drain Whey
 Texture Curd
 Dry Salt or Brine
 Form Cheese into Blocks
 Store and Age
 Package
The times, temperatures, and target pH values used for cheddar cheese will depend on individual formulations
and the intended end use of the cheese. These conditions can be adjusted to optimize the properties of Cheddar
cheese for shredding, melting, or for cheese that is meant to be aged for several years.
1. Standardize Milk
Milk is often standardized before cheese making to optimize the protein to fat ratio to make a good quality
cheese with a high yield
2. Pasteurize/Heat Treat Milk
Depending on the desired cheese, the milk may be pasteurized or mildly heat-treated to reduce the number of
spoilage organisms and improve the environment for the starter cultures to grow. Some varieties of milk are
made from raw milk so they are not pasteurized or heat-treated. Raw milk cheeses must be aged for at least 60
days to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in
the milk.
3. Cool Milk
Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the temperature needed for the
starter bacteria to grow. If raw milk is used the milk must be heated to 90°F (32°C).
4. Inoculate with Starter & Non-Starter Bacteria and Ripen
The starter cultures and any non-starter adjunct bacteria are added to the milk and held at 90°F (32°C) for 30
minutes to ripen. The ripening step allows the bacteria to grow and begin fermentation, which lowers the pH
and develops the flavor of the cheese.
5. Add Rennet and Form Curd
The rennet is the enzyme that acts on the milk proteins to form the curd. After the rennet is added, the curd is
not disturbed for approximately 30 minutes so a firm coagulum forms.
6. Cut Curd and Heat
The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives into small pieces
and heated to 100°F (38°C). The heating step helps to separate the whey from the curd.
7. Drain whey
The whey is drained from the vat and the curd forms a mat.
8. Texture curd
The curd mats are cut into sections and piled on top of each other and flipped periodically. This step is
called cheddaring. Cheddaring helps to expel more whey, allows the fermentation to continue until a pH of 5.1
to 5.5 is reached, and allows the mats to "knit" together and form a tighter matted structure. The curd mats are
then milled (cut) into smaller pieces.
9. Dry Salt or Brine
For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by sprinkling dry salt on
the curd and mixing in the salt. In some cheese varieties, such as mozzarella, the curd is formed into loaves and
then the loaves are placed in a brine (salt water solution).
10. Form Cheese into Blocks
The salted curd pieces are placed in cheese hoops and pressed into blocks to form the cheese.
11. Store and Age
The cheese is stored in coolers until the desired age is reached. Depending on the variety, cheese can be aged
from several months to several years.
12. Package
Cheese may be cut and packaged into blocks or it may be waxed.
  MILK AND MILK PRODUCTS

A dairy product is food produced from the milk of various mammals. A production plant where the
processing of milk takes place is called a dairy.

 Nutritional Components of Milk:

o Proteins:
Most of the nitrogen is found in the form of protein. The building blocks of all proteins are the amino acids.
There are 20 amino acids that are commonly found in proteins. The concentration of protein varies from 3.0 to
4.0% .

o Carbohydrates:
The principal carbohydrate is lactose. Although it is a sugar, lactose is not noticeably sweet to taste. The
concentration of lactose in the milks is relatively constant and averages about 5% .

o Fat:
Normally, fat makes up from 3.5 to 6.0%, varying between breeds of cattle and with feeding practices. Fat is
present in milk in small globules suspended in water.

o Minerals and vitamins:

Milk is an excellent source of most minerals required for the growth of the The digestibility of calcium and
phosphorus are unusually high, in part because they are found in association with the casein of the milks. As a
result, it is the best source of calcium for skeletal growth in the young and maintenance of bone integrity in
adults.

o Water:
The nutritional value of milks as a whole is greater than the value of its individual nutrients because of its
unique nutritional balance. The amount of water reflects that balance. In all animals, water is the nutrient
required in the greatest amount and milk does supply a great amount of water—it contains approximately 90%
water.

o Processing Milk:

Pasteurization: Pasteurization is used to kill harmful microorganisms by heating the mi lk for a short time
and then cooling it for storage and transportation. Pasteurization is named after Lois Pasteur. Pasteurized m ilk
still is perishable, however, and must be stored cold by both suppliers and consumers. UHT – A newer process,
ultra-pasteurization or ultra-high temperature treatment (UHT), heats the milk to a higher temperature for a
shorter amount of time. This extends its shelf life and allows the milk to be stored unrefrigerated because of the
longer lasting sterilization effect.
o Creaming and homogenization:
Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high-fat cream layer on top of
a larger, low-fat mi lk layer. The cream often is sold as a separate product with its own uses. Today the
separation of the cream from the milk usually is accomplished rapidly in cream separators. The fat globules rise
to the top of a container of milk because fat is less dense than water. The smaller the globules, the more other
molecular-level forces prevent this from happening. In fact, the cream rises in cow’s milk much more quickly
than a simple model would predict: rather than isolated globules, the fat in the milk tends to form into clusters
containing about a million globules, held together by a number of minor whey proteins. These clusters rise
faster than individual globules can. The fat globules in milk from goats, sheep, and water buffalo do not form
clusters as readily and are smaller to begin with, resulting in a slower separation of cream from these milks.
Milks are often is homogenized, a treatment that prevents a cream layer from separating out of the milks. It is
pumped at high pressures through very narrow tubes, breaking up the fat globules
through turbulence and cavitations. A greater number of smaller particles possess more total surface area than a
smaller number of larger ones, and the original fat globule membranes cannot completely cover them. Casein
micelles are attracted to the newly exposed fat surfaces. Nearly one-third of the micelles are end up
participating in this new membrane structure. The casein weighs down the globules and interferes with the
clustering that accelerated separation. The exposed fat globules are vulnerable to certain enzymes present in
milks, which could break down the fats and produce rancid flavours. To prevent this, the enzymes are
inactivated by pasteurizing the milks immediately before or during homogenization.
o List of dairy Products:
 Clotted cream made by heating unpasteurized milk and leaving it until the cream rises to the surface.
Traditionally serve with scones.
 Milk Powder is dehydrated milk – is heated in a metal sheet ,to evaporate the water content Long shelf
time and easy transportation are advantages. It is used in the process of making various other products like
ice-cream, infant formula and milk chocolate.
 Condensed-milks exist in various formulas, normally it is a high fat product that is obtained by removing
water and adding sugar. Often use in desserts. Although similar products were used over a thousand years
ago in Central Asia the modern form was invented in Europe in the early 19th century.
 Skimmed-milks are pasteurized milk from which nearly all fat has removed. The vitamin content is also
reduced.
 Semi-skimmed milks are also pasteurized from which some of the fat removed with consequent reduction in
vitamin content.
 Butter is produced in a process where you churn the cream, made from cow´s milk.
 Buttermilk is the liquid that is left over when you have churned the cream into butter. It is thicker than milk
but not necessarily fatter.
 Ghee Invented by the Indians, it is called clarified butter in English. By melting butter you separate the milk
substances from the butter, the result can store for longer periods in closed containers.
 Cheese is manufactured by various methods of coagulating-milk and thus removing liquid called whey,
rennet is normally added to this “curd” to make it stabilize. The cheese can then sit to let ripen creating taste
with the help of bacteria and sometimes mold fungus. There are hundreds of methods where cheese can be
cooked, dried or flavored before consumed. The origin of cheese is uncertain, but to say several thousands of
years ago somewhere in the Middle East, Europe or Northern Africa you won´t be wrong.
 Curd is the solidified form of milk when it has coagulated with the help of acid or rennet.
 Whey is the liquid that gets separated from the curd in cheese making. It can be used in baking or for other
foods.
 Cottage cheese Can be made with or without rennet with different results. Origin and age is quite unknown,
it can probably be connected with general cheese making.
 Lassi is an Indian yogurt drink. It is a mix with yogurt, milk, spices and sometimes fruit.
 Ice-Cream exists in a number of varieties and has a long history. The ancient Chinese is believed to have
been the first to eat one made from m ilk. A traditional way to make it is too slowly freeze flavoured cream,
eggs is sometimes used to emulsify.
  MUTTON AND LAMB

The terms lamb or mutton is names for the animals or meat of a domestic sheep. The meat of a sheep a year
old or ‘younger is generally known as lamb, whereas the meat of an older sheep is either hogget or mutton
depending on its age and characteristics. All of these are known generically as sheep meats.
A sheep less than one year old is known for its tender meat. Baby lamb and spring lamb are both milk
fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months
old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when
over 2 years, it’s referred to as mutton and has a much stronger flavor and less tender flesh.

 Cuts of Lamb / Mutton

o Breast: This cut is from the rib cage and is one of the cheapest cuts and whilst the price is similar to scrag
end, but is much more versatile. It can be roasted on the bone, boned, stuffed and rolled, or when well
trimmed, can be used for mince, burgers or skewers (kebabs). Some butchers also sell this cut in strips which
are ideal for barbecues.

o Flank: Unlike other cuts from the loin area, the flank is much tougher and is usually sold as mince meat.
o Foreshank: Also known as Lamb shanks, this cut is suitable for slow roasting, stewing and braising. It has
become very popular in recent years especially when braised when a whole shank with the bone is served per
person. It is a very flavourful cut of meat.
o Leg: This is a prime cut with little fat which is excellent for roasting as a joint. It is often cut into lamb
steaks suitable for frying or grilling or into cubes for lean kebabs.
o Loin: The loin is the tenderest part of the lamb. It is from this area that loin chops come from as well as
medallions, noisettes as well as roasting cuts. Suitable for roasting although the joints tend to be small unless
 you have a whole saddle which is made up of a double loin roast, from both sides of the backbone. Frying
and grilling are excellent for the smaller cuts.
o Neck: This is one of the tougher cuts and is generally sold as Stewing lamb or made into mince (ground)
meat. When sold in pieces it is only’ suitable for very long, slow, moist cooking. Although tough the flavour
is very good so well worth the extra cooking. Best End of neck is traditionally used for Lancashire Hotpot.
o Scrag: Also known as scrag end or neck end, this is one of the tougher cuts and is therefore one of the
cheaper ones. The meat from this area is often more fatty than other cuts and is usually sold chopped or diced
for use in stews and casseroles.
o Rack: A “rack of lamb” is the name given to the whole rib section on either side of the backbone between
the shoulder and the loin. A tender and flavor some cut, it is also expensive and it is suitable for dry heat
cooking such as roasting or grilling.
o Shoulder: Shoulder is often sold as two separate joints, blade and arm (knuckle). The whole shoulder is also
sometimes called “square cut” which consists of the arm, blade, and rib bones. Shoulder meat is also often
trimmed of fat and sold as cubes for curries, kebabs and casseroles. Shoulder chops are suitable for pan-
frying, grilling or braising.
  SAUCES
Important of Sauces in food production
  PICKLES

Pickles have been an intrinsic part of the Indian culinary sphere since time immemorial, and go beyond
the western definition of preserving vegetables and fruits in brine and vinegar.

Every state in India probably has several unique varieties of pickles that spice up our palate and taste buds with
a spicy and tangy hit of flavours, and Mangoes, Lemons and Chillies are indisputably the most favourite
ingredients.

However, Indian pickles go beyond the usual concoctions of spices and flavours that we are accustomed to. To
reiterate our love for pickles, we have handpicked some unusual pickles from the four corners of the country
that are bound to make your mouth water and tingle your senses (visually, for now!):

1. Mesu Pickle

An underdog amidst Indian pickles, Mesu is an integral part of Sikkim’s cuisine that is made with
fermented bamboo shoots and has a fantastic sour-acidic tang. Mesu is directly derived from the Limbu dialect
in Sikkim, where ‘me’ means young bamboo shoot and ‘su’ means sour.
2. Bhoot Jolokia Achaar

Such is the spiciness of Assam’s Bhoot Jolokia, a.k.a the Ghost or King Chilli that there is a local saying
that people wish they were dead after eating one! However, its pickle can be savoured without the fear of dying.
The fiery red chilli pickle is often laced with bamboo shoots, and despite its fiery taste, it is quite famous across
the world.
 3. Lingri ka Achaar

The fiddlehead fern, which is known as lingri in Himachal Pradesh, finds itself in the culinary circles of
the state as a lightly saccharine pickle. The young, tender, tightly curled new shoots of fern are used to make the
pickles, and these are not cultivated but simply shoot up in the region like every other fern species.

4. Karivepaku Urugai

Curry leaves are as essential to the Indian cuisine as is salt for taste. Karivepaku Urugai (Curry leaves
pickle) is Tamil Nadu’s offering of the humble flavouring agent, in a spiced up avatar.
 5. Brinjal Pickle

Most people that I know of completely despise ‘baingan’ or brinjal, but I’m sure that this gem from Goa,
which is a delicious mix of sweet, spicy, and slightly tangy, will change your mind!

6. Akhuni Pickle

In Nagaland, fermented soya bean cakes, known as ‘akhuni’ are used to either make akhuni pickle or
added to meat dishes to give a strong and sharp flavour along with a bitter, smoky taste.

7. Amle ki Launji

A pickle recipe common to the states of Uttar Pradesh, Bihar and Jharkhand, Amle ki Launji is made
from gooseberries or amla which is extremely nutritious with a rich source of Vitamin C and is a favourite with
a combination of sweet and tangy taste.
 8. Chana Methi Achar

Relatively lesser known across the country, this unique pickle is rather popular in Gujarat and is made of
chickpeas, and dry fenugreek seeds perked up with a large assortment of spices and preserved with mustard oil.
One can even find variations of the same, with mango being the most popular addition.

9. Banana Flower pickle

This pickle comes all the way from Assam and comprises banana flowers that are a rich source of iron,
calcium and a whole host of other minerals. While some other parts of the country also consume the superfood,
banana flower as a pickle is, without a doubt, one of Assam’s most unique creations.

10. Orange Tholi Achar

Who would have thought that orange peels could be made into a pickle and that too a delicious one! A
zesty combination of sweet and tangy, this pickle is quite common in South Indian kitchens. It is easy to
prepare, and does not need any setting or waiting time.
 11. Kolhapuri Thecha

More of a chutney-pickle preparation than a standalone pickle from Maharashtra, this one, as the name
suggests, is made up of fiery Kolhapuri red chillies and a mix of peanuts, salt, garlic and asafoetida. Kolhapuri
thecha is quite famous for its spiciness and is known to have made people sweat and their tongues’ swell with
its hot flavour!

12. Kamal Kakdi ka Achaar

Though you must have come across one odd piece of a lotus stem in jars of mixed vegetable pickles, this
one is a rare and exotic pickle from Jammu and Kashmir that only comprises lotus stems and is rather delicious
to savour with paranthas.

13. Chintakaya Pachadi

While raw tamarind is a central ingredient to many dishes in Andhra and Telangana cuisine, one is
completely caught off guard with chintakaya pachadi or raw tamarind pickle, as its raw, sharp and tangy flavour
fires up your taste buds like nothing else!
 14. Chemmeen Achhar

If you love meat pickles, think no further—God’s own Country is the place for you. If you particularly
love prawns, then you have hit the jackpot, as the chemmeen achaar from Kerala is much loved for its amazing
amalgamation of spices and finds takers from across the world!

15. Pork and Bamboo Shoot Pickle

While we have already come across bamboo pickles and it is common knowledge that pork is a staple in
the northeast, have you heard of the pork and bamboo shoot pickle? A blend of juicy meat and shredded tender
bamboo shoots, this pickle from Arunachal Pradesh is a whole new experience for your tongue and palate, and
is a must try!
 16. Gajar-Gobhi-Shalgam Achaar

A winter staple in the northern parts of the country, this pickle comprises carrot, cauliflower and turnip
and is probably one of the most delicious and sadly, underrated pickles in the country. The tang of the turnip
and the sweetness of the carrot, which are pickled along with cauliflower using vinegar, makes the pickle the
best side dish for parathas and curd!

17. Sundakkai Urugai

Interestingly, Sundakkai or pea aubergine isn’t transformed into a pickle directly but is first kept in brine
until it matures. The pickling occurs only prior to consumption, where it is tempered and served. It is common
knowledge that this speciality from Tamil Nadu is best paired with curd rice!

18. Green Apple Pickle

While the apples from Jammu and Kashmir will require an article of their own, the green apple pickle
from the region is equally delicious. Sweet and tart, thanks to the apples and spices, the pickle can be savoured
with bread or just on its own.
 19. Tindora Achaar

Honestly, I’ve never seen a cuter vegetable that has so many haters, but I’m sure that if they knew, it
would hard to resist the fantastic taste of kundru or tindora (Ivy Gourd) pickles. One of Gujarat’s most famous
pickles, you need to set aside all doubts and give this delicious pickle a try!

20. Kair ke Achaar

Made from Kair (berries from Rajasthan that are dried and used) this pickle is unique to the state and is
found abundantly during the winters. Sour and tangy, Kair ke achaar is incredibly delicious and can be relished
with any Indian bread or rice.

21. Topa Kuler Achaar

A popular fixture in almost every Bengali household, this pickle is made of topa kuler, a berry which is
native to West Bengal and is known for its tart flavour. The berries are infused with jaggery and spices, and the
pickle is a great accompaniment to rice and curries.
 22. Mahali Urugai

Made of Mahali or Sarasaparilla, this pickle from Tamil Nadu is unlike any other pickle mentioned
above as it is made of roots and has a distinct flavour and aroma. People often mix it with curd or buttermilk to
enhance its taste, and this mixture can easily survive for over two years!

23. Gandal ka Achaar

An age-old practice in Punjab, Gandal ka Achaar is made from the pickling of the long stalks of mustard
greens (gandal), just before the harvesting of seeds for mustard oil in December every year. Besides the
amazing taste, the mustard in the pickle doubles up as a warming agent, and keeps the folks warm during the
bitter winter.

24. Mulakkada Pachadi

Another hated vegetable by children and adults alike; the humble drumstick actually offers a plethora of
health benefits to one’s body. However, did you ever think that it could be made into a pickle? Well, Andhra’s
Mulakkada Pachadi is made using drumsticks, and you definitely need to taste it once!