Actually, I have told about red chillies and powder in that thread. Read 1st & 4th point. Turmeric powder not necessary, however, if you want rich colour and a unique flavour you can add it.
Yes... I have tried it several times without measurements. Though it sounds simple it has always come out awful. I assumed for pickles there are measurements ?
Can anyone suggest how to make bread. I have tried different versions from website. But I. Failed to bake it correct and each time I end up with disaster.
Another version of Instant Dondakaya Pickle which I make: Ingredients: 1. Dondakayalu - 1/4 kg 2. Red chilli powder - 2 big tbsps (adjust according to your spice levels) 3. Turmeric - 1/2 tsp 4. Salt - to taste 5. Lemon juice - 1 big lemon (this also you can adjust as per your taste) 6. Garlic pods - 10 7. Mustard Powder - 1 tsp (Aava pindi) 8. Fenugreek Powder - 1/4 tsp (Menthi pindi) 9. Oil - 3 tbsps 10. Seasoning items - Curry leaves, jeela karra, aavalu, minappappu, pachchi senaga pappu Method: 1. Wash, dry and cut dondakayalu in 4 pieces length wise and fry for 2 to 3 minutes in oil and take them in a bowl. And keep that remaining oil for seasonsing purpose. 2. Add chilli powder, turmeric powder, salt, aava pindi, menthi pindi and lemon juice to dondakaya pieces and mix well. 3. Take a pan and heat the oil and add seasoning ingredients, also add garlic pods and fry for 1 minute. 4. Add this seasoning to the dondakaya mixture and mix well. You can eat this next day or same day. You can add Ingura powder also in the seasoning if you want to.
Here are the measurements of ingredients for this recipe Tindora - 3 cups Mustard powder - 6 teaspoons Garlic paste – 2-3 teaspoons Lime juice – 1/4 cup Red chilli powder – 10 teaspoons Methi powder - 1-2 teaspoons Salt and oil - take the necessary amount
Brinzal... Apply a little oil and grill on open flame. Turning in between. When it is soft off the flame. Then with wet hand peel the skin. It comes out easy. Mash the soft part a little... Add a little tamarind water, salt, a pinch of turmeric, green chilli pieces and tamper with a couple of red chilli pieces, rai, hing. Decorate with coriander.
kakarakaya stuff kura (Stuffed bitter gourd ) slit kakara kaya into 4 parts (dont cut thru the gourd, just slit open like a flower) pressure cook these with pinch of salt and turmeric let cool Meanwhile, mix finely chopped onions, green chillies and senaga pindi (besan) add some hing, salt , mirch if you like more, jira mix all together and keep aside. Dont add water After about 20 mins, the water in the onions brings all the ingredients togehter and becomes a thick dough like consistency. Take the cooled kakara kaya, Gently stuff this mixture into each of the kakara kayas. Heat some oil and fry the stuffed gourds carefully. Turn them occassionally and slowly. It needs to be fried well because the besan is raw. Just pressure cooked gourd also doesnt taste so good unless it is fried well. You might need a tad bit more oil. Have this with hot white rice with some ghee.
