Traditional Pickles in EASY WAY

Lemon with ginger and green chilly

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

1. Wash and wipe lemons and cut them in same size. ​
2. Pour oil in a deep pan and make seasoning. ​
3. Cut Green chilies in to small pieces. Peel ginger and make small pieces. ​
4. Add chilly pieces and ginger pieces with lemon pieces. ​
5. Pour the seasoning on them. Add salt and mix well. ​
6. You can use this after a day or two and you can keep as it is for only one week. ​
7. But if you keep it in the fridge you can keep this pickle for a year too. :wave ​

 

Ginger Thokku

• 150 Gms. Ginger ​
• 50 Gms. Tamarind ​
• 50 Gms. Garlic ​
• 4 Teaspoons Red Chilly Powder ​
• 1 Teaspoon Mustard Seed Powder ​
• 1 Teaspoon Fenugreek Powder (fried and powdered) ​
• 4 to 6 Table spoons Gingelly Oil ​
• 1 Small piece of Jaggery ​
• Salt to taste ​
• Curry leaves. ​

1. First peel ginger and cut in to small pieces. ​
2. Peel garlic and make pieces ​
3. Wash and soak tamarind in 4 teaspoons of water for 1/2 an hour. ​
4. Put ginger, garlic and tamarind in a mixer grinder and grind well ​
5. Pour oil in a pan and make seasoning ​
6. Add the ginger mixture in the pan and mix well ​
7. Add red chilly powder, fenugreek powder, mustard powder and salt. ​
8. Mix well and allow it to cook well. After some time add the powdered Jaggery in the thokku ​
9. And mix well. Add curry leaves and when oil comes out of thokku, you switch off the stove. ​
10. After it cools transfer the ginger thokku in a jar or bottle. ​
11. This is one of the best thokku .You can keep for more than a year. :wave ​

 

Ginger Pickle

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• 100 Gms. Ginger ​
• 2 to 3 Lemon ​
• Salt to taste. ​

1. Peel ginger and cut it into small pieces. ​
2. Remove juice from lemon and add with ginger pieces till they turn in to red ​
3. Add salt and keep in the sun light till they dry well ​
4. Keep the dried ginger in a air tight container and use whenever you feel vomiting or when you feel indigestion. :wave ​

 

Garlic Thokku

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• 50 Gms. Ginger ​
• 50 Gms. Tamarind ​
• 250 Gms. Garlic ​
• 4 Teaspoons Red Chilly Powder ​
• 1 Teaspoon Mustard Seed Powder ​
• 1 Teaspoon Fenugreek Powder (fried and powdered) ​
• 4 to 6 Table spoons Gingelly Oil ​
• 1 Small piece of Jaggery ​
• Salt to taste ​
• Curry leaves. ​

1. First peel ginger and cut in to small pieces. ​
2. Peel garlic and make pieces ​
3. Wash and soak tamarind in 4 teaspoons of water for 1/2 an hour. ​
4. Put ginger, garlic and tamarind in a mixer grinder and grind well ​
5. Pour oil in a pan and make seasoning ​
6. Add the ginger mixture in the pan and mix well ​
7. Add red chilly powder, fenugreek powder, mustard powder and salt. ​
8. Mix well and allow it to cook well. After some time add the powdered Jaggery in the thokku ​
9. And mix well. Add curry leaves and when oil comes out of thokku, you switch off the stove. ​
10. After it cools transfer the garlic thokku in a jar or bottle. ​
11. This is one of the best thokku .You can keep for more than a year. :wave ​

 

Green Chilly Thokku

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• 500 Gms. Green chilly ​
• 250 Gms. Oil ​
• 50 Gms. Tamarind ​
• Mustard Seeds ​
• Asafetida ​
• Powdered Fenugreek ​
• Turmeric ​
• Salt to taste ​

1. Wash and soak tamarind for 1/2 an hour. ​
2. Wash and clean green chilies and grind them finely with tamarind in a mixer grinder. ​
3. Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida. ​
4. Now put the green chilly tamarind paste in the oil and fry well ​
5. Add powdered fenugreek and salt. Mix them continuously ​
6. Simmer the stove and it will take time to cook. ​
7. When it turns black and when oil comes out of the thokku you can switch off the stove ​
8. After some time you transfer the green chilly thokku in a dry bottle ​
9. You can use this for more than a year. ​
10. Surely you like this thokku. :wave ​

 

Green Chilly Pickle

• 500 Gms. Green chilly ​
• 50 Gms. Oil ​
• 50 Gms. Tamarind ​
• Mustard Seeds ​
• Asafetida ​
• Powdered Fenugreek ​
• Turmeric ​
• Salt to taste ​

1. Wash and soak tamarind for 1/2 an hour. ​
2. Wash and clean green chilies and chop them finely. Take thick water from tamarind. ​
3. Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida. ​
4. Now put the green chilly and pout tamarind water in the oil and fry well ​
5. Add powdered fenugreek and salt. Mix them continuously ​
6. Simmer the stove and it will take time to cook. ​
7. When it becomes thick, you can switch off the stove ​
8. After some time you transfer the green chilly thokku in a dry bottle ​
9. You can use this for 10 to 15 days only. ​
10. As usual if you keep this pickle in the fridge you can keep it for more than a month ​
11. You can use this green chilly pickle as side dish for chapatti also. :wave ​

 

Rajasthani type Green Chilly

This is a very easy dish, which goes with chappati and Bajra the kambu roti.

Take 15 to 20 green hot chilly, 1/2 lemon and salt. Pour 2 teaspoons of oil in a pan and put mustard seeds in that. Add cut green chilly in that and fry well. When it is half cooked pour (1/2) lemon juice and add salt. Mix well and switch off the stove.:wave

 

Tomato Thokku

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• 500Gms. Tomato ​
• 100 ~ 150 Gms. Red Chilly powder ​
• Mustard seeds ​
• Udad dal ​
• Asafetida ​
• Fried and powdered Fenugreek ​
• 100 ~ 150 Gms. oil ​
• Curry leaves ​
• Salt ​

1. Put tomatoes in hot water and peel the skin and put them in a mixer grinder and make a thick paste or juice. ​
2. Or other wise without peeling the skin put tomatoes as it is in the mixer grinder and make a thick paste or juice or use tomato puree.​
3. Pour oil in a deep pan and make seasoning. Now pour the tomato juice in that. ​
4. Mix well and add red chilly powder, fenugreek powder, asafetida powder, curry leaves and salt ​
5. Let it cook for a while. Occasionally mix the thokku. It will take some time to cook. ​
6. When oil comes out of the thokku, you can remove the tomato thokku from the fire. ​
7. You can mix this tomato thokku with rice, or use this as side dish for chapatti , or you can make sandwiches also by using this thokku. ​

Note: 1.You can also add a cup of tamarind water while preparing this thokku. That will increase the 'katta' taste.
2. You can add a small spoon of sugar or jaggery in the thokku.:wave ​

 

Drum Srick Thokku

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I think this will be the best thokku in the world.​

• 1/4 kg Drum sticks ​
• A small lemon size tamarind ​
• 1/4 kg Onion ​
• 100Gms. Oil ​
• 50 ~ 100 Gms. Red chilly powder ​
• Mustard seeds ​
• Asafetida powder ​
• Fenugreek powder ​
• Turmeric powder ​
• Salt ​
• A small piece of Jaggery ​

1. The drum sticks must be rich in 'marrow'. Peel the skin of drum sticks and make small pieces of them. ​
2. Chop onions. Soak tamarind for half an hour. ​
3. Now grind drum stick, onion and tamarind finely. ​
4. Pour oil in a deep pan and make seasoning with mustard seeds ​
5. Put the mixture in the oil and mix well. ​
6. Add fenugreek powder, asafetida powder, red chilly powder, turmeric powder and salt. ​
7. Mix them well. Allow it to boil. Let all the water in the mixture disappear. ​
8. When oil comes out of the thokku add powdered Jaggery and mix well again. ​
9. Remove the Drum stick thokku from the fire and start using immediately. ​
10. As usual you can store this in a air tight bottle and keep it for more than a year. :wave ​

 

Coriander Masala Thokku

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• 1 kg Onion ​
• 1 Big Bunch of Coriander ​
• 100 Gms. Garlic ​
• Lemon size Tamarind ​
• 100Gms. Ginger ​
• 100Gms. Green chilly ​
• 1/4 kg oil ​
• Salt ​
• Mustard seeds for seasoning ​
• Asafetida powder and fenugreek powder (optional) ​
• 2 Red chilly ​
• One small piece of Jaggery​

1. Wash, clean and finely chop coriander ​
2. Chop onions, garlic and green chilies. Peel the skin of ginger and make pieces. ​
3. Soak tamarind and take thick water from that. ​
4. Pour oil in a deep pan and put onion, ginger, garlic and green chilies and fry well ​
5. Add thick tamarind water and bring it to a boil. And let it boil for a while. Now add chopped coriander leaves and switch off the stove. ​
6. Close the pan and keep as it is for 10 minutes. ​
7. After that put all the ingredients in the pan in a mixer grinder and grind them finely. ​
8. Now again pour oil in the pan and make seasoning and add the grind paste in that and mix well. ​
9. Add salt. Add powdered Jaggery. Mix well till the coriander thokku cooks well. ​
10. When oil comes out of the thokku you can switch off the stove. ​
11. You can use the coriander thokku as side dish for idly, dosa, chapatti, puri and for curd rice also. :wave ​