Today I made Jujube Cucumber Pickle. We are getting good variety of Jujube and I enjoy eating this.
A little brief is given below about this fruit after the ingredients and method of preparing it.
Video:
INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE
Other dishes made out of Ber/Jujube : ber chutney
ber-molagootal
ber-suzbi
Ingredients: 2 Jujubes 1 Cucumber Salt as required 1/4 tsp Turmeric Powder 2 Tsp Red chilli powder Pinch of asafoetida 2 Tbsp gingelly oil/sesame seed oil 1/2 tsp Mustard seeds few curry leaves 1 Tbsp Vinegar or Lime Juice Method: Step 1
Wash and cut the Jujube and Cucumber lengthwise. Step 2
Heat oil in kadai. Add mustard seeds, curry leaves. When it splutters add the asafoetida. Add Jujubes, saute for a minute. Then add the Cucumber, mix well. Add Turmeric Powder, Red chilli powder, Salt, give a good mix, cover and cook for 5 minutes. Add pinch of fenugreek seed powder.
How to serve:
Serve it with Dal rice, Chapati etc. For a sweet version: add jaggery. BRIEF ABOUT THE FRUIT
Ber fruit is also known as Bor, Chinese Apple, Jujube, Indian plum and Masau. It’s a seasonal fruit and can be found in the market from November to March. The ripe fruits are mostly consumed raw. Many people, especially children, enjoy the candied form (made by immersing and cooking the fruits in salt and sugar solution). In some places, ripe fruits are sun-dried and a powder called borkut is prepared, which is also very popular among the children.
Besides, ber is not just about taste and nutrition. This ancient fruit also has a great cultural significance. It was depicted in the epic of Ramayana in which Shabari bites each and every bhor to check the taste of it before giving to Lord Ram and therefore has been known for many centuries.
In Maharashtra there is a tradition of bathing children in bor fruits (bor nahan), as it’s believed to nurture their immune system. The Ber tree is also dear to Lord Shiva, whose worship is considered incomplete without offering of the ber fruit, especially during Mahashivaratri puja. The freshly harvested, as well as the candied dried fruit are often eaten as a snack, or with coffee. Smoked jujubes are consumed in Vietnam and are referred to as black jujubes. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar. They are used for making pickles in west Bengal and Bangladesh. In China, a wine made from jujube fruit is called hong zao jiu.
Video:
INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE
Other dishes made out of Ber/Jujube : ber chutney
ber-molagootal
ber-suzbi
Ingredients: 2 Jujubes 1 Cucumber Salt as required 1/4 tsp Turmeric Powder 2 Tsp Red chilli powder Pinch of asafoetida 2 Tbsp gingelly oil/sesame seed oil 1/2 tsp Mustard seeds few curry leaves 1 Tbsp Vinegar or Lime Juice Method: Step 1
Wash and cut the Jujube and Cucumber lengthwise. Step 2
Heat oil in kadai. Add mustard seeds, curry leaves. When it splutters add the asafoetida. Add Jujubes, saute for a minute. Then add the Cucumber, mix well. Add Turmeric Powder, Red chilli powder, Salt, give a good mix, cover and cook for 5 minutes. Add pinch of fenugreek seed powder.
How to serve:
Serve it with Dal rice, Chapati etc. For a sweet version: add jaggery. BRIEF ABOUT THE FRUIT
Ber fruit is also known as Bor, Chinese Apple, Jujube, Indian plum and Masau. It’s a seasonal fruit and can be found in the market from November to March. The ripe fruits are mostly consumed raw. Many people, especially children, enjoy the candied form (made by immersing and cooking the fruits in salt and sugar solution). In some places, ripe fruits are sun-dried and a powder called borkut is prepared, which is also very popular among the children.
Besides, ber is not just about taste and nutrition. This ancient fruit also has a great cultural significance. It was depicted in the epic of Ramayana in which Shabari bites each and every bhor to check the taste of it before giving to Lord Ram and therefore has been known for many centuries.
In Maharashtra there is a tradition of bathing children in bor fruits (bor nahan), as it’s believed to nurture their immune system. The Ber tree is also dear to Lord Shiva, whose worship is considered incomplete without offering of the ber fruit, especially during Mahashivaratri puja. The freshly harvested, as well as the candied dried fruit are often eaten as a snack, or with coffee. Smoked jujubes are consumed in Vietnam and are referred to as black jujubes. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar. They are used for making pickles in west Bengal and Bangladesh. In China, a wine made from jujube fruit is called hong zao jiu.
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