Green Chilly and Ginger pickle 2

Ingredients:

• green chillies - 100gms
• curry leaves (optional)
• ginger - 100 gms salt to taste
• tamarind - 100gms
• turmeric powder - 1 tsp
• mustard - 2 tsp gingerly oil - 100 ml
• fenugreek seeds 25 gms fry well
• powder jaggery - 100gms

Method:

• Heat tawa put oil.
• When the oil gets hot add mustard seeds and curry leaves to it.
• Cut the chilly and ginger into small pieces and add it and fry for a few min.
• Next add the tamarind syrup to it.
• Add salt and turmeric powder allow it boil for 10 min. in low flame.
• Once the chilly and ginger gets cooked and becomes little thick add the jaggery and the fenugreek powder and keep on stirring it for about 5 mts .
• You start getting good smell of chilly, ginger, jaggery and once the oil starts coming out it means your pickle is ready.
• This pickle can be kept up to a max of 6 months.

Notes:

• Instead of tamarind you can use tamarind paste.

Garlic Pickle 2

Ingredients:

• 1/2 Garlic
• 100 gms Red chilly Powder
• 1 sp fenugreek powder
• salt
• Oil
• 1 sp mustard seeds
• 1 sp turmeric powder

Method:

• In a deep pan pour oil and make seasoning with mustard seeds.
• Add peeled garlic, and salt.
• Now add red chilly powder, fenugreek powder and turmeric powder.
• Fry well. Allow it to cook for a while.
• Remove from the fire and allow it to cool.
• Your pickle is ready to serve.

Maa Vadu (2)

Ingredients:

• 1 kg Mavadu
• 1/2 kg Crystal Salt
• 200 ml Castor Oil
• 100 Gms. Turmeric Powder
• 100 Gms. Mustard Seeds
• 200 Gms. Red Chilly
• 50 Gms. Fenugreek

Method:

• Wash and wipe baby mangos
• Dry fry Fenugreek seeds and powder it. Also powder
• Mustard Seeds and Red Chilly as it is. (raw)
• Put all ingredients in a jar and mix well everyday
• It will be watery after 4-5 days.
• Do not remove water and do not add water. Can keep this for a long time.

Instand Sweet and Hot Lemon Pickle

Ingredients:

• Big lemon 6
• 2 -3 tbsp oil
• 1/4 cup salt
• 1/2 cup powdered sugar
• 1/2 sp asafetida
• Less than 1/4 cup chilly powder
• 1 sp turmeric powder
• 1 sp mustard seeds
• 1/2 sp fried and powdered fenugreek

Method:

• Wash and clean Lemon.
• Cut into pieces.
• Cook it in a cooker with out water.
• In a pan make seasoning with mustard seeds.
• Put turmeric and asafetida.
• Mix well. Now add cooked lemon.
• Mix well and add salt, sugar and chilly powder.
• Mix well. Pour the balance oil.
• When oil came out of the pickle remove and keep aside.
• Use instant sweet and sour Lemon pickle.
• But surely keep the pickle in the fridge and use. Put less quantity and use immediately.

Ingredients:

• Big lemon 6
• 2 -3 tbsp oil
• 1/4 cup salt
• 1/2 cup powdered sugar
• 1/2 sp asafetida
• Less than 1/4 cup chilly powder
• 1 sp turmeric powder
• 1 sp mustard seeds
• 1/2 sp fried and powdered fenugreek

Method:

• Wash and clean Lemon.
• Cut into pieces.
• Cook it in a cooker with out water.
• In a pan make seasoning with mustard seeds.
• Put turmeric and asafetida.
• Mix well. Now add cooked lemon.
• Mix well and add salt, sugar and chilly powder.
• Mix well. Pour the balance oil.
• When oil came out of the pickle remove and keep aside.
• Use instant sweet and sour Lemon pickle.
• But surely keep the pickle in the fridge and use. Put less quantity and use immediately.

Lemon Pickle (2)

Ingredients:

• 1 Kg Lemon
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash and wipe lemons and cut them in same size.
• Pour oil in a deep pan and make seasoning.
• Put the lemon pieces in a deep bowl.
• Add red chilly powder, salt and fenugreek powder and mix well.
• Put the seasoning on the lemon mixture.
• Mix well.
• Then transfer it to air tight bottle.
• You cannot use this pickle immediately.
• You can use this after 4 or 5 days.
• But daily you must mix the pickle without fail.
• And you can keep this also for a year.

Notes:

• Next to mango we generally use lemon pickle. We can put many varieties in this also.

Instant Lemon Pickle - Boiled Lemon Pickle

Ingredients:

• 6 Big Lemon
• 2 - 4 tbs. oil
• 1/4 cup salt
• 1/2 sp Asafetida
• 1/4 cup or 2 -3 sp more Chilly powder
• 1/2 sp turmeric powder
• 1 sp Mustard seeds
• 1 tbs. Fried and powdered Fenugreek Powder

Method:

• Wash and clean Lemon. Cut into small pieces.
• With out water cook it in the pressure cooker.
• Remove from the cooker and keep aside.
• In a pan,Pour oil and make seasoning with mustard.
• Put turmeric powder and asafetida.
• Add cooked lemon pieces and mix well.
• Reduce the flame.
• Add salt, red chilly powder and fenugreek powder.
• Add some more oil and let it come over the pickle.
• Now remove from the fire and use immediately.
• But please keep this pickle in the fridge.

Kalla kaai thokku - hogplum (amtekai)

Ingredients:

• 1 Kg Kalla kai
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash, wipe Kalla kai.
• Cut and remove the seed. Or you can just cut them.
• Put it in a mixer grinder and run it for a min or two.
• Remove and keep aside.
• Pour oil in a pan.
• Put mustard seeds, turmeric powder and asafetida.
• Now put the Kalla kai in the pan and mix well.
• Add salt, fenugreek powder and red chilly powder. Mix well.
• Make the stove simmer and mix the thokuoccasionally.
• When oil comes out of the thoku remove it from the fire.
• After it reaches room temperature, store in a bottle.
• This is one of the best pickle item.
• You can keep this for a year.

Kalla kaai Pickle -hogplum (amtekai)

Ingredients:

• Kalla kai 1/2 kg
• Red chilly powder 150 gms ( you can adjust as per your taste. Oil fry red chilly and powder them)
• Salt - 50 gms ( you can adjust this too)
• Oil to fry

Method:

• Make seasoning with mustard seeds and turmeric powder.
• Crack the kalla kai to remove the white seeds from inside.
• Put the cracked kalla kai in the pan and add salt, fenugreek powder and hing powder.
• Mix well. Let it be for a while and stir well.
• When it starts cooking add red chilly powder.
• Simer the flame and when oil comes out of the pickle remove it from the fire.

Notes:

• Kalla kai - hogplum/amtekai.
• We will usually get this in the season of Krishna Jayanthi.
• This will looks like Ashako tree fruit, and red and green in colour. It is sour in taste.
• So we will usually use this to make pickle.

Sweet Brinjal Pickle

Ingredients:

• 1 kg small brinjals
• 50 gms salt
• 25 gms turmeric powder
• 25 gms mustard powder
• 50 gms garlic
• 50 gms green chilly
• 50 gms red chilly powder
• 100 gms sugar
• 500 gms gingely oil
• 250 ml vinegar

Method:

• Peel garlic and clean the ginger.
• Grind garlic and ginger with 2 - 3 sp of vinigar.
• The paste must be very fine.
• Keep aside.
• Wash, wipe and slice the brinjals.
• Or if the brinjals are very small and tiny you can split it into four.
• Heat oil in a deep pan.
• Add sliced brinjals and chopped green chilies.
• Fry well add all the other masalas except vinegar.
• Cook for about 10 min. or till the brinjal cooked well.
• Add vinegar and the brinjals cook well in that.
• Remove from the fire and cool.
• Store in a jar.
• You can use this immediately and better you keep this in the fridge and use.

Maa Vadu

Ingredients:

• 1 kg Mavadu
• 1/2 kg Crystal Salt
• 200 ml Castor Oil
• 100 Gms. Turmeric Powder

Method:

• Wash and wipe baby mangos
• Put all ingredients in a jar and mix well everyday
• It will be watery after 4-5 days.
• Do not remove water and do not add water. Can keep this for a long time .

Notes:

• In Madras we will get baby mangos (mavadu). Using this u can prepare a delicious pickle.

Garlic and Mango Pickle

Ingredients:

• Garlic 15 - 20 pods
• Raw Mango 1 cup chopped
• Red Chilly Powder 2/3 cup
• Pickle powder 6 spoons
• Stone Salt 2/3 cup
• Turmeric Powder 1/2 tsp
• Sesame Oil as required
• mustard seeds 2 sp

Method:

• Peel all the garlic pods and keep aside.
• Wash, clean and cut the raw mango into big chunks.
• In a mixing bowl, put garlic pods, raw mango chunks, red chilly powder, pickle powder, turmeric powder and salt togather and mix well.
• If the mango is not sour enough, reduce the quantity of salt.
• Taste the pickle and adjust the taste.
• Then transfer all the mixed ingredients to a clean jar.
• Now make seasoning with mustard seeds and pour it on the mixture.
• Add oil in that and mix well.
• Your pickle is ready. After 4 -5 days you can use the pickle.

Notes:

• If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 - 5 days for the garlic pods to absorb the juices. Use as required.

Ginger Thokku 2

Ingredients:

• Soft Ginger 200 gms
• Stone salt 50 gms
• Fresh red chilly powder 50 gms
• Oil as required
• Pickle powder 1 sp
• Jaggery 2 tab crushed
• Tamarind paste 2 sp
• Turmeric powder 1/2 sp
• Mustard seeds 1 sp

Method:

• Wash, clean and peel ginger.
• Cut and grind like a paste.
• In a pan, pour oil and make seasoning with mustard seeds and turmeric powder.
• Add ginger paste and fry well.
• Add tamarind paste and mix well.
• Allow it to cook for a while.
• Now add all the other ingredients and stir well.
• Wait till the oil comes out of the pickle.
• Remove from the fire and bring it to room temp.
• Store in a bottle.
• Very good for health and good side dish for curd rice, chappati or dosa or even idly.

Green Chilly Thokku 2

Ingredients:

• Fresh hot green chilly 200 gms
• Tamarind paste 2 - 3 sp
• Jaggery 25 gms
• Stone Salt 50 gms
• Pickle powder 1 sp
• Gingely oil 100 gms
• Mustard seeds 2 sp
• Turmeric powder 1/2 sp

Method:

• In a pan pour some oil and make seasoning with mustard seeds and turmeric powder.
• Add cleaned and finely chopped green chillies.
• Fry well and add all the other ingredients.
• Allow it to cook for a while.
• Let the oil come out of the pickle.
• Remove and bring it to room temp.
• Store in a bottle.
• Very good for curd rice and good side dish for dosa and chappati too.

Notes:

• If you dont like jaggery in the pickle you can avoid it.

Garlic Pickle 4

Ingredients:

• Garlic cloves 1/4 kg
• Stone salt 50 gm
• Tamarind paste 2 - 3 sp
• Red chilly powder 100 gms
• Pickle powder 1 - 2 sp
• Gingely oil 200 gms
• Jaggery one small piece
• Mustard seeds 2 sp
• Turmeric powder 1/2 sp

Method:

• Pour some oil in the pan and put mustard seeds.
• After that add turmeric powder and garlic.
• Now add tamarind paste. Mix well.
• Allow it to cook for a min or two.
• Now add all the other powders and jaggery.
• Fry for a while.
• Add additional oil so that after cooking the oil must come on the garlic.
• Then remove from the fire and bring it to room temp.
• Now store in a dry bottle.
• Your pickle is ready to serve.

Notes:

• It is good to use stone salt for pickles.
• If you want, you can use normal table salt also.
• Otherwise you can put the stone salt in a mixier grinder and just grind for a min.
• Then use for pickle so that you can prepare your pickle quickly.

Basic powder for Pickle

Ingredients:

• Fenugreek 200 gms
• Mustard seeds 100 gms
• Asafetida bar 200 gms
• 3 -4 sp gingely oil

Method:

• Cut asafetida into pieces.
• Keep aside.
• In a pan dry fry Fenugreek well. Keep aside.
• Pour some oil in a pan and fry the pieces.
• Remove and grind with fenugreek and mustard seeds.
• Use this powder to give good smell for pickles.

Notes:

• You can grind red chilly in mixie and use for pickles.
• It will give good colour and hot to the pickle.

Garlic Pickle 3

Ingredients:

• Garlic cloves 1/4 kg
• Stone salt 50 gm
• Lemon juice 1 cup
• Red chilly powder 100 gms
• Fenugreek 1 sp
• Coriander powder 1 sp
• Asafetida powder 1/4 sp
• Gingely oil 200 gms
• Jaggery one small piece
• Mustard seeds 2 sp
• Turmeric powder 1/2 sp

Method:

• Fry fenugreek in a pan and make it powder.
• Keep aside.
• Pour some oil in the pan and put mustard seeds.
• After that add turmeric powder and garlic.
• Now add all the other powders and jaggery.
• Fry for a while.
• Now add lemon juice and cook for a min.
• Add additional oil so that after cooking the oil must come on the garlic.
• Then remove from the fire and bring it to room temp.
• Now store in a dry bottle.
• Your pickle is ready to serve.

Makali Kizangu Pickle

Ingredients:

• Makali Kizangu I/2 kg
• Curd 1/4 lt
• Red chilly powder 100 gms
• Salt 200 gms

Method:

• Wash Makali well.
• Remove mud and sand.
• Cut into small pieces.
• Add red chilly powder and salt with curd
• Mix well. Now put the cut pieces in the curd mixture.
• Daily mix them for a week.
• Your pickle is ready.
• Then start using.
• This pickle get spoiled for years together.

Notes:

• You can grind red chilly and put in the curd to get very fresh pickle.
• My husband use to pour the liquid, (curd and red chilly mixture after the pickle is ready) for dosa and chappati.

Punjabi Carrot Pickle

Ingredients:

• 3 medium carrots peeled
• 1 medium cauliflower stalks removed
• 1/2 cup salt
• 1/4 cup red chilly powder
• 1 tbsp. turmeric
• 1 cup vinegar
• 1 cup jaggery grated

Method:

• Cut carrots lengthwise into four, or six, if very thick.
• Cut lengths into 1 1/2 inch
• Keep aside.
• Separate cauliflower florets. Break to halves if very big.
• They should match size of carrot pieces.
• Add chilli, salt, turmeric.
• Toss well.
• Transfer to a clean dry bowl, Keep in sun
• for 4 days.
• Heat vinegar till warm.
• Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted.
• Cool to room temperature. Add to sunned vegetables.
• Transfer to a clean dry pickle jar, close lid tightly.
• Keep in a warm dark place for 5-6 days.
• Mix well with a wooden spoon;
• Serve with chappathi, rice or just about anything.

Green Pepper Pickle

Ingredients:

• Green pepper - 250 gm
• Lemon - 5
• Turmeric powder - a pinch
• Asafetida powder - a pinch
• Mustard seeds -1 tsp
• Salt to taste
• Cooking oil - 4 tbsp

Method:

• First of all keep a clean and dry container ready.
• Clean the green pepper thoroughly and pat them dry with a clean cloth.
• Then, transfer them into the container.
• Add lemon juice over them such that they are fully immersed in the juice.
• Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.
• Keep it aside for a week and use it with a dry spoon.