Basic powder for Pickle You can use this powder for all kind of Pickles. Here is the recipe. 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. Note: You can grind red chilly in mixie and use for pickles. It will give good colour and hot to the pickle.
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. Note: 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.
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. NOte: if you dont like jaggery in the pickle you can avoid it.
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. Note: you can add one or two garlic cloves while grinding ginger.
dear krishnaamma, my sis sathya is very good at making dideer pickle so after spending just a 10 days with her i got smitten by her kothamalli thokku, and naarthanga thokku and so on, when i came here to bangalore i found one large pavakkai and a mango in the fridge i tried my hand and my mom is still smacking on it... one large pavakkai one mango 1tsp of turmeric 1 1/2 tables spoon red chillie powder [bedige] methi 1 tsp fried and powdered salt to taste.. til oil as needed, i steamed the pavakkai and mango in a cooker and then cut them deseeding and then one run in the blender to get a course finish, and now heated the oil in kadai once heated a tsp of mustard and once crackled added all the ingredients to gether and stirred untill the oil was seperating and then a little demerera sugar 1 tsp to remove the kaduppu or bitterness of pavakkai... it trailed through the throat is style...sunkan
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.
Hello Krishnaamma, Can you post recipe for Boiled Lemon Pickle if you have. I tasted one very long time back in Kenya. No where to find here in uk. Many thanks AlpsBow
Instant Lemon Pickle/Boiled Lemon Pickle Hi alps, Here is your 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.