Pictures of Burnaby Backyard garden in Vancouver

Pictures form Burnaby back yard garden.

We grow these vegetables  mainly long beans or pole beans. We keep them in the freezer after blanching for one year. We grow kale, Swiss chard, onion, coriander, garlic, chilly, tomato, asparagus,  apple, plum, pears, currant, grapes,  blueberry and strawberry.  Our back yard size is only 25 x 40 ft. If we can grow, we wish you too can grow. You can have your own organic food, exercise, mental relaxation and healthy living by being a gardener.  This will save money too. Happy gardening.

Gooseberry pickle. Rosy Daniel’s nellikai Achar

Gooseberry pickle (Nellikai achar)

Rosy Daniel’s nellikai Achar

Here is a grandmother recipe researched   and perfected for decades by our Trichur Ammachi  (Mrs.Rosy Daniel,  Arimboor ,  Trichur.) It is very delicious and nutritious. No preservative. Very less salt.  This will be your mouth watering vitamin supplement and health supplement. It is your guard against diseases caused by vitamin deficiencies like diabetes,asthma, cancer etc. Gooseberry is available in summer from Jan to April.  If you like this recipe, give your comment at the bottom. Appreciate good things in life. Only then more good things will come out in this world.

Ingredients:

1)      500 grams gooseberry

2)      ¼ teaspoon turmeric  powder

3)      3 table spoon chili powder (preferably Kashmiri chili powder) this can vary according to the taste of person. Or requirements

4)      1 tsp asafoetida powder or equivalent amount of the solid piece of asafoetida.

5)      1 tsp fenugreek powder

6)      1/4^th cup garlic split length wise. No need to make it small slices

7)      1 table spoon mustard

8)      ¼ th cup sesame oil.

9)      Juice from 1 lemon.

10)    3 table spoons of vinegar.

11)   3 table spoons of water.

12)   Salt to taste.

13)   Clean and dry glass container.

Steps

1.       Slightly boil gooseberry or steam them.  Or keep gooseberry in boiled water for 10 minutes. Remove them when they are still hard. Don’t overcook. Remove the seed if required.  To remove cut them into the required size pieces( normally make 1gooseberry into 4 pieces)

2.       Take 2 table spoon sesame oil and add mustard.

3.       When the mustard just start to splutter, add garlic and fry slightly for 20 secs ( the garlic should still remain white. Caution: don’t fry till they become brown.)

4.       Switch off or reduce the flame of the stove and add items 4 and 5 and mix them well.

5.       Add 2 and 3 and mix once add 3 table spoon of water immediately to prevent the chili powder from getting burnt. Mix them thoroughly to make sure the chili powder is mixed well and little cooked.

6.       Add salt and lemon juice and mix them well.

7.       Add the remaining sesame oil and mix and take it from the stove to make sure the sesame oil is not getting over heated.

8.       When cooled down, transfer them into clean dry container and make sure there is enough oil on the top. Always top up oil to prevent fungus formation.

If you want to know why gooseberry is called  'Dhathri" in Sanskrit which means mother of  all fruits, read the following. Click it.

http://motherkeralacom.blogspot.ca/2013/03/nellikai-amla-gooseberry.html
 

Give your comment at the bottom. Only healthy recipes will be blogged through this blog. If you like this recipe copy and keep it.