Traditional Pickles in EASY WAY

Instand Sweet and Hot Lemon Pickle (2)

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.

 

Sweet Brinjal Pickle (Small Egg Plant Pickle)

Dear Vidhya,

Here is your 'Brinjal Pickle' I got this from my friend. I have not prepared this yet. But she is giving 'super pickle' certificate to this pickle. so enjoy. and please give me a feed back. Here we go.Bow

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.

 

Dear suja,

We have to put raw ingredients for 'avakai'. Yes I am also waiting to go to India:crazyfor fresh maavadu. Thank you Suja,Bow I corrected the mistake.:-D

 

Kalla kai thokku (hog plum/amtekai pickle)

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. ​

 

Hi alps,

have you tried this pickle? No feed back. what happened?:coffee for your reply.

 

Hi Dear Sunkan,

I cant write how happy I am.mg: I am so happy to hear that your mother liked the pickle so much. :bowdowntell my namaskarams to her. I am blessed. Your amma means such a old lady, like my recipe means :wowI feel like heaven.hiya

And more than that your sweet words................. hey I am in diet yar.Big LaughTell your amma that I am a tamilian and you know My patti from whom I learned cooking, loves my pickles and she stopped putting pickle after I started. She used to ask me to bring pickle for her. She loves my pickles very much. She is my MIL also. I am feeling great after I hear this from you. My patti is no more but I am very happy and I am feeling good as my patti apperciated me once more. Please tell this also to your mom.

Once more :thankyou2:dear, for giving me this opportunity.