Dil Afroz Sayda is a culinary artiest. Now, she being a Chef, Trainer, and Baking
Assessor of Bangladesh Technical Education Board (BTEB). She is contributing various
events as well as several TV programmes as a culinary artiest.
Olive’s sweet picklesIngredients:
Olives - 2 kg
Jaggery( gur )- half kg
Sugar - half kg
1 cup -- vinegar
Maury - 2 table spoons
Dried pepper - 10/12 pc
Ginger paste - 1 tbsp
Salt - As needed
1) First of all wash the olives well enough and keep it dip down in water for quite sometime. Boil it for a while and remove it from the bowl and keep it outside to dry up.
2) Put the pan in the burner, make sure it is dry. After a while put the sesames anise & dry chillies and sprinkle,meanwhile break the jaggery.
3) Mix the jaggery,sugar and vinegar together and add dried chillies, ginger, anise. When it turns bit thicker add the shredded olives over it. Meanwhile shake it well enough, make sure it's completely dried.
4) Put the entire mixture in a hot container, when it cools down finally close down the lid of the container.
Chalta (elephant apple)- 5pc
Oil - 1/2 cup
Five spices - 1 tsp
Maury - 3tsp
Jaggery - 1 cup + 1 cup of sugar
Vinegar - 1 cup
Salt - As needed
Dried chili powder - 4 pc
Mustard paste - 2 tsp
Red color - little (optional )
1. The chaltashould be washed and cut into long slices. Boil it with water & salt for a long time and let it melt& cool in the air.
2. Keep the panin burner, andoil is heated in the pan add five spices, anise with mustard, then salt, jaggery and sugar. Give the vinegar and other spices. When the jaggery is melted, keep stirring. You can give a little color if you wish.
2.When the chalta is firmed, put it out from the oven and place it in a jar or container.When it cools down properly close the lid of the container.