MANGA PICKLE

NEEDED
2Raw mango/ manga - cut to medium  pieces. ( medium size round manga)
Methi seeds- 4 tbsp
Haldi / turmeric - 1 tbsp
Saunf/ sombu- 4 tbsp
Jeera /cumin seeds -1 tbsp
Chilly powder - 2 tbsp
Pepper - 1 tbsp
Hing -1/4 tsp
Salt - 4 tbsp
Kalonji/ nigella seeds - 2 tbsp
Mustard oil or til oil- 1 cup

METHOD
in a pan dry roast  methi seeds, saunf, jeera, pepper . Just for 1 min.
Remove and grind coarsely.
In a bowl add the cubed manga.
Add the ground powder.
Add salt, chilly powder, hing, kalonji.
Pour 1/2 cup til oil.
Mix well and keep aside.
U can have it after 2 days.

CAPSICUM PICKLE

NEEDED
Capsicum-3
Chilly powder -1/2  to 1tsp
Mustard powder- 4tsp
Hindi -3 pinch
Salt-2tsp
Saunf /sombu- 1 tsp
Garam masala- 1tsp
Turmeric powder -1/2 tsp
Til oil  -1/2 cup

METHOD
wash and pat dry ,the capsicum.
Then cut into long thin strips. ( discard the middle seed part)
Add 2 tsp salt to this, mix well.
Close it with a lid and keep aside for 6 hrs. ( u can keep it overnight also)
Now u can see little water in the capsicum.
Discard this water using a filter. Transfer the capsicum to a bowl.
Add hing, chilly powder, turmeric, mustard powder, garam masala powder, salt, saunf.
Add til oil . Mix well and keep aside .
The masala should nicely coat the capsicum.  And the pickle is ready.

KAMALA Orange PICKLE

NEEDED
kamala orange skin - 1 cup
( scrap the inner whites slightly, add roughly cut to medium size pieces.)
Tamarind water - 1 cup
Hing
Turmeric powder
Chilly powder
Salt
1 tsp channa dal
1 tsp urad dal
1 tsp mustard
jaggery (lemon size)  r add to ur taste
Til oil (as required)

METHOD.
Take a pan add 2 tbsp oil,  temper mustard, urad dal, channa dal.
Add the orange skin and fry for 2 min.
Add the tamarind water, chilly powder, hing, turmeric, salt.
Cook for few minutes,  till it slightly thickens.
Add  jaggery.
Remove and allow it cool.
Then store in a airtight container.
Good with curd rice,  roti......

MANGA CARROT PICKLE

NEEDED
Raw mango /manga - 1 big
carrot - 1
chilly powder
salt
methi powder  - little (1/2  tsp )
til oil - 2 tbsp
mustard - 1 tsp

METHOD

• finely Chop manga and carrot  and transfer it to a bowl .
• add chilly powder , salt , methi powder.
• temper mustard in til oil and add to the manga.
• mix well and keep aside.......... . pickle is ready .
• tastes very good with curd rice.........

LEMON PICKLE (NO OIL)

NEEDED
(Big size) lemon - 12 , cut to small pieces ( it shd be juicy  and the skin shd be soft).
Juice of 2 lemon
Chilly powder - 7 to 8 tsp heaped
Rai kuriya - 3/4 cup
Salt  ( I used kaluppu ) - 1 handful
Little methi powder or 1  tbsp methi kuriya
Turmeric - 1 tsp
Hing - 2 tsp

Combine all the above said items in a bowl .
Squeeze 2 lemons.
Mix well and store it in a jar. the pickle will be ready in 2 days.

NOTE:
adjust the ingredients accordingly.

MILLAGAI CURRY

NEEDED
Green chilly - 50gms -  slit or cut
( c that the chilly is not spicy)
Urad dal - 1/2 cup
Channa dal - 2tbsp
Red chilly - 1
Hing
Salt
Tamarind - 1/2 the lemon size.
2 tsp - oil
Mustard - 1/4 tsp

METHOD

• In a wok add 1 tsp oil and temper mustard.
• Add red chilly, urad dal and channa dal.
• Fry till golden   , remove .
• Add salt , tamarind and hing.
• Then  grind this coarsely.
• In the same wok add 1 tsp oil and add the chilly . Fry the chilly  till soft .
• Then add the ground powder  to the chilly , mix well and remove.
• Tastes good with curd rice.

Note:
Adjust the ingredients accordingly .
Dont use the normal chilly ... use non spicy ones....

iNSTANT GARLIC PICKLE

NEEDED
garlic- 20
chilly powder
salt
hing
Turmeric powder
3 tsp oil,  mustard
1/2  lemon

METHOD
Remove garlic  skin , and steam it.
in a pan add oil and temper mustard.
Then and the garlic .
(Mash some garlic if u want ).
Add hing,  chilly powder, turmeric powder,  salt .
cook for 2 minutes.
Squeeze 1/2 lemon , mix well and remove.

NOTE
this pickle u cant keep for long time , maximum 2 days .

PULI ENGI

NEEDED
Ginger- finely chopped - 1/2 cup
tamarind water (thick) - 1 cup
green chilly -2 - finely chopped
little jaggery - 1/4 tsp
salt
1 tbsp til oil
mustard - 1/2 tsp
very little methiseeds/ fenugreek
curry leaves

METHOD

• in a pan add til oil and temper mustard, methi, curry leaves .
• then add ginger and green chilly and fry for 2 min .
• add turmeric , hing and salt .
• add the tumarind water , keep in medium flame . 
• add little jaggery .
• cook till it thickens  and remove.

MAHALI KIZHANGU

Mahali kizhangu ( SARIBA in English) has a great medicinal value. Its a GOOD APPETIZER and a BLOOD PURIFIER.
Many dont like this coz of its strong odour. 

NEEDED:

mahali kizhangu - 1 kg
Salt
Green chilly or red chilly - 15
Mustard - 1 tbsp
Turmeric powder- 1 1/2 tsp
Fresh curd - 1 lr ( aprox)

STEP : 1

• For making pickle select the tender ones.
• Clean the mahali kizhangu in water , 4 to 5 times till its clean ..
• Then peel the skin and drop inside a bowl of water to avoid decoloring.
• Then cut from the sides and discard the center stem portion.
• Then chop the kizhangu to small pieces, put inside s bowl of water.

STEP 2 :

• beat the curd and add haldi to the curd .
• Grin d mustard , red chilly adding water as required to a paste.
• Then mix this to the beaten curd.
• Mix well.
• ( if using green chilly- slit , add directly to the curd, grind only mustard. )

STEP 3:

• Drain the water from the chopped kizhangu. 
• Transfer it to a bottle or a ceramic jar.
• Then add the curd mixer and salt .
• Wix well and keep aside.
• This will be ready in 2  - 3 days, if the kizhangu is tender.
• Can keep this for a year.

Note:
Shake  r mix well once in a day .

INSTANT LEMON PICKLE

NEEDED:

5 lemon - cut to small pieces
(lemon  skin shd be thin and soft )
salt
chilly powder
little methi powder/ fenugreek powder
til oil - 1/2 cup
mustard - 1tsp

METHOD

• In a wok add the til oil and temper mustard.
• then add the lemon , add fry on a medium flame.
• add salt , chilly powder, methi powder.
• add little more oil if required.
• cook for few minutes and remove .
• can keep this pickle for 2 , 3 days........

NEER ELUMICHANGAI / LEMON

NEEDED:
lemon -20
haldi / turmeric powder
crystal salt

METHOD:
wash  and wipe it with a cloth.
then cut to pieces.
add haldi , salt .
mix well and keep aside.
stir atleast  once a day , and keep aside.
in a week it will becomes very soft.
store it in a jar .

now u can prepare tasty lime pickle any time .

take some neer elumichangai in a bowl.
IN A WOK TEMPER MUSTARD , HING  IN OIL AND ADD TO THE PICKLE.
ADD CHILLY POWDER  AND MIX WELL.

MANGA PICKLE

NEEDED:
Raw mango / manga - 1
red chilly powder
methi powder
salt
hing
1 tbsp oil, mustard

METHOD:

• chop the manga and keep asidein a bowl . 
• in a small wok temper mustard in oil, add hing and methi powder.
• remove and add to the manga. add chilly powder, salt . 
• mix well . 
• good with curd rice.

MAAVADU

 

NEEDED:

maavadu / baby raw manga - 2 kgs ( clean  in water 1 st , tap dry, DISCARD THE   STEM )

kalu uppu /crystal  salt -  1/2 kg 

turmeric powder / haldi - 20 gms 

mustard - 20 gms

red chilly -250 gms 

til oil - 250 ml

METHOD:

• add the oil to the maavadu and mix well.
• grind salt ,red chilly , haldi  together 1 st and then slightly roast them on a low flame. 
• grind mustard coarsely and keep aside.
• now take a basket or a wide bottomed vessel.
• below spread maavadu, then spread little ground salt chilly powder and mustard powder.
• then a layer of maavadu , again the ground powder.
• repeat this till the maavadu is over.
• ( u can see tha maavadu leaves water in 2 days. )
• then stir well and keep aside. 
•  very tasty with curd rice.

PULI MILAGAI 2

  

NEEDED:

green chilly  - 15  -20

ginger-1/2 the lemon size

tamarind water  - 1 cup

salt

jaggery little

hing

haldi

channa dal - 1 tsp 

oil , mustard 1 tsp , methi seeds 1 tsp

METHOD:

• In a wok add 2 tsp oil and roast the chilly .
• keep aside 5 chillies and grind the remaining chillies along with  ginger.
• now in a wok add 1 tsp oil  and temper mustard , methi seed, channa dal. 
• add the roasted 5 chillies .
• add the tamarind water  and the ground chilly paste.
• add salt , hing, haldi.add little jaggery.
• cook till it thickens  and remove.
• good with idly , dosa , curd rice . 

 

PULI MILLAGAI

NEEDED;
10 green chilly - (non spicy ones) - roughly chopped
tamarind water  - 1 cup
hing
haldi
2 tsp oil , mustard, methi seed-1/2 tsp
salt
little jaggery

METHOD:

• temper mustard , methi seeds in 2 tsp oil and add the chilly . fry  for few min.
• then add the tamarind water, hing, haldi, salt.
• cook till it thickens. add little jaggery.
• cook for few min  and remove.
•  tastey with curd rice.

RED CHILLY PICKLE

NEEDED: 

Punjabi Red chilly- 1/2 kg
2 tsp kalonji
2 tsp saunf
3 tsp jeera (roasted & ground)
Methi dal- 3 tsp
Rai koriya- 1 cup
Amchur powder - 1/4 cup or little more
Salt
Til oil
Mix all the above said items except oil.

Method:

• Wash & wipe the chillies.
• Discard the stem  & slit in center.
• Remove the seeds.
• Stuff this masala in each  chilly . 
• ( add the remaining  masala  above the chillies itself)
• Then pour enough oil & keep aside.
• The picke will  be ready after 4 - 5 days.

GREEN CHILLY PICKLE

needed:
green chilly - 1/4 kg (bhavanagari mirchi)
(this chilly looks 1/2 the size of our baji mellagai)
til oil or mustard oil- 1cup

FOR STUFFING;
1cup -  rai koriya
2tsp - amchur powder
2-3 tsp - hing
salt
1tsp - tumeric powder
little vineger  ( 1/2 - 1 tbsp  approx)
mix the above said ingredients & keep ready.

MTD:
wash the chillies.& pat them dry.
then slit the chilly, (not fully) & discard the seeds.
now stuff this rai koriya mixture inside the chilly.
(after stuffing all the chillies & if any powder left  just add above the chillies & mix well)
then heat oil & add to the pickle.
mix well & allow it to cool.
store it in a jar .
keep the jar in sunlight for 2 days .
ur pickle is ready to eat only the 3 day .

note:
 no chilly powder required for this pickle.

RED CHILLY PICKLE - 1

This is a north indian pickle which sounds fiery but it is a classic case of more bark than bite!

Ingredients:
1 kg fresh barwaan  red chillies
2 cups til oil
2 tbsps mustard seeds
3 tbsps cumin seeds
1 tbsps aniseed/fennelseeds /saunf
5-6 dry red chillies
8-10 tbsps mustard powder
2-3 tbsps raw mango powder
15 tbsps salt
Juice of 5 limes
1 tsp asafetida /hing

Preparation:
Wash and thoroughly dry the chillies.
Trim the stems.
Slit the chillies upto just under the stem. Do not cut right throught them.
Scoop out all the inner flesh and seeds and discard.
( Oil your hands a bit before you do this and you'll save yourself from the chillies' burn! )
Roast the dry red chillies, cumin seeds, mustard seeds , 1/2 tbsp saunf on a slow fire.
Cool and grind coarsely.
Mix with the mustard powder,hing, raw mango powder, salt & 1/2 tbsp saunf.
Add the lime juice to this mix to make a thick paste.
Stuff each chilli well with the paste.
Put the chillies in a dry, wide-mouthed glass pickling jar (the glass should be able to withstand hot tempratures).
Pour the oil over the chillies in the jar.
Seal the jar and keep it out in the sun for a week to ten days.
The longer you keep it out in the sun the better the pickle tastes.
Shake gently each day to make sure the oil coats the chillies well.

CARROT GARLIC KOSMALI

Last yr when i visited my sister in law's place at rourkela,we were invited for lunch by my sister-in law's neighbour,a jovial gujarati couple. it was a sumptuous gujarati feast but what stood deeply rooted in my memory was this dishwhich had a pungent taste & left me licking my fingers.( before i forget,i woud like to mention that i have a weakness for onion/garlic.)

Ingredients:

1. Carrot -2 medium size - finely chopped
2. chilly powder - 2 tsp
3. salt to taste
4. gingery oil /til oil- 2-3 tbsp
to grind:
1. garlic-1 handful
2. dhaniya/corriander seeds-5 tsp
3. juice of half lemon
grind to a paste without adding water
(but i added little water ,since the quantity was very less)
Method:

1. In a bowl add the carrot, chilly powder, salt, & the ground paste.
2. add til oil & mix well.
3. serve with parathas