Bitter gourd cut into thick circles - 2 medium size
Salt - 2 tsp
( add more or less to your taste)
Red chilly powder - 4 tsp
Mustard powder - 1 tsp
Lemon - 1 large size
(remove the juice from the lemon)
Jaggery - 1/4 tsp
Method
Heat oil in a pan and deep fry the bitter gourd till golden brown on all sides, remove to a bowl.
In the same oil add the tempering ingredients, fry till mustard splutter and ginger garlic is well fried. Switch off the stove and let it cool.
Add the dry powders , lemon juice, jaggery and the cooled tempering into the fried bitter gourd, mix well till combined .Store it in a clean jar in fridge.
This pickle can be enjoyed immediately or after 2 days.
Heat oil in a pan and temper it with mustard seeds, hing and curry leaves , switch off the stove and add the ground lemon peel, green chillies, salt, all dry powders and jaggery.
Mix well till combined , cool and store in a clean jar in fridge.
Ingredients
Curry leaves - 5 cups
Salt to taste
Tamarind - 1 large lemon size
(pour some water and microwave till soft)
Sesame seeds - 1/4 cup
Red chilies - 20
Coriander seeds - 1 tbsp
Mustard seeds - 3 tsp
Methi seeds - 1 tsp
Garlic - 10
Jaggery - 1/4 cup
Oil -few drops Tempering
Oil - 1 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 4
Hing - 1/2 tsp
Turmeric powder - 1 tsp
Crushed Garlic - 6
Method
Dry roast sesame seeds till they splutter, do no burn them remove to a plate.
In the same pan add a drop of oil and fry coriander seeds,red chillies till light brown and remove.
Add a drop of oil and fry the curry leaves till slightly changes its colour.
Take a mixi jar add the fried curry leaves,toasted sesame seeds,other roasted ingredients,tamarind,salt,jaggery,garlic,mustard and methi seeds.
Grind to a semi smooth mixture.Do not add water for grinding.If needed sprinkle very little water.
Heat oil in a pan and temper with above ingredients.Swutch off the stove and add the ground mixture and mix well.
Ingredients
Mustard seeds - 4 tsp
Methi - 1 & 1/2 tsp .
( Slightly roast and powder the mustard and methi seeds)
Red chilly powder - 5 tsp heaped
Salt to taste ( about 1 & 1/2 tsp
Jaggery - 1/4 tsp
Lemon juice - 1 medium size lemon
Small peeled garlic - 2 cups Tempering
Sesame oil - 1 cup
Mustard - 1 tsp
Jeera - 1/2 tsp
Red chilies -3
Method
Heat oil in a pan temper it with mustard,jeera and red chillies.
Add the garlic and fry till its slightly soft.Switch off the stove and let it cool completely.
Once its cool add the dry powders,jaggery and lemon juice,mix well till well combined.
Store it in a clean jar in fridge.
Ingredients
Chikkudukaya/Broad beans - 60
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Mustard powder - 1 & 1/2 tbsp
Salt - 1 & 1/2 tsp
Sesame oil - 1/4 cup
Garlic - 6 cloves
Tamarind - a small ball bigger than a gooseberry Tempering
Oil - 1/4 cup
Mustard - 1 tsp
Red chillies- 3
Methi powder/Fenugreek seed powder - 1/4 tsp
Hing - 1/4 tsp
Method
Dry grind mustard seeds to a fine powder.
Remove seeds and strings from the tamarind,pour some water and cook till they are soft.I kept it in microwave for 1 minute.Cool it and put it into a mixi jar add the garlic and pulse it once.
Wash the broad bean remove the strings from the beans and wipe it well,spread it on a towel.
Heat oil in a pan and deep fry the beans till they just change colour do not over fry then they will become too soft to handle.Remove it into a bowl.
To this add the red chilly powder,salt,mustard powder,turmeric powder and tamarind/garlic paste.
Pour the fried oil also mix well cover it with a lid and leave it at room temperature for 2 days.
3rd day heat oil in a pan and temper it with above ingredients.
Cool and pour the tempering into the pickle mix well.Taste the pickle and add red chilly powder and salt if needed.
Store this pickle in a clean jar in fridge and enjoy with plain rice and ghee.
Ingredients
Banana peppers - 10 small size
( plucked from my garden)
White vinegar - 1 cup
Apple cider vinegar - 1/4 cup
Water - 1/2 cup
Salt - 1/2 tsp
Sugar - 1/4 tsp
Chopped garlic 1 Method
Wash and wipe the peppers with a clean towel.
Remove the stem and cut into thin circles.
Put the chopped garlic and the peppers in a clean dry jar.
Boil the water, both the vinegars,sugar and salt.Remove from heat and let it cool completely.
Now pour this into the pepper jar,make sure the peppers are immersed in the liquid.
Close it with a lid and store it in fridge.
Use it after 1 or 2 days.
Best served as topping on pizza,burger or sandwich
Chopped carrot-1 cup
Sliced garlic-6
Chopped jalapeno chilly-4
(seeds removed)
Lime juice-1/4 cup
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp Dry roasted till just hot & powdered Mustard-3tsp
Methi / Fenugreek seeds-1tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Jeera/Cumin seeds-1tsp
Red chillies-4
Hing-1/2 tsp
Curry leaves-little
Method
Take a clean bowl add all above mentioned ingredients & the dry roasted powder and mix. Heat oil in a pan & temper it,cool the tempering, pour it into the bowl. Mix well till everything is well combined,cover it with a lid and keep it outside overnight. Next day mix once and put it in a dry jar and store it in fridge. Your crunchy cauliflower & carrot pickle is ready to serve. Note: a) Dry roasting methi and mustard seeds are optional. b) Keep this pickle in refrigerator.
Ingredients
Baby mangoes - 14 (around 700gms)
( mine was slightly bigger mangoes that's what i got here in the USA)
Rock salt / Crystal salt - less than 1/4 cup or to your taste.You can always add later if its not enough.
Red chilly powder - 1/3 cup ( around 6 tsp heaped)
Mustard powder - 1tbsp
Sesame oil or Castor Oil - 6 tsp
Methi powder / Fenugreek powder - 1/4 tsp
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Water - 1/4 cup Method
Wash the mangoes remove any long stems and wipe them well.
Dry in on a towel to make sure there is no water.
Take boiled and cooled water in a mixie jar or blender add chilly powder,salt,methi powder,mustard powder,hing and turmeric powder.Grind it once to make sure everything is well combined.
Take a clean dry glass bowl or jar add the mangoes.pour oil and mix well so all the mangoes are well coated with oil.
Now pour the ground paste on the mangoes, use a clean wooden spoon and gently mix.
Cover this and leave it for a day,next day mix it or shake it well morning and evening.
Repeat this process for at least a week or till the mangoes are shrunk.
Store it in fridge and enjoy with curd rice.
Note:
Always use a clean wooden spoon to take pickle from the jar.
Glass bottle or ceramic jars are recommended to store pickle.
Make sure you wipe the mangoes well and there is no water.
If you want to store it for a longer time then don't add water while grinding.Just add the spices only and after 2 to 3 days the salt will leave water by itself.
Store this pickle in fridge.
Ingredients ground to a smooth paste Fresh ginger - 1 cup
(skin removed & chopped)
Tamarind - 1 big lime size ball
(soak it in little hot water for it to become soft)
Salt -1 tsp
Red chilly - 25 small red chillies
( If your chillies are hot reduce accordingly.You can also add chilly powder instead.)
Jagger or Brown sugar-1/3 cup heaped
(I used brown sugar,reduce the quantity if you don't want it to be too sweet)
Chopped garlic - 1/4 cup
Jeera/Cumin seeds- 2 tsp
Methi- 1 tsp
(slightly dry roasted & powdered) Tempering Oil-3./4 cup
Mustard-1 & 1/2 tsp
Red chillies-4
Hing- little
Curry leaves few Method
Blend all the above ingredients under grind to a fine smooth paste.
Do not add water while grinding.Sprinkle very little if needed.
Heat oil in a pan temper it with above ingredients.
Immediately pour the ground paste into the hot tempering,give a quick mix.
Switch off the stove,Leave the mixture to cool completely.Cover & keep it for a day out.
Next day mix it well again & store it in a clean jar.
Keep it in the fridge.Serve with dosa,Idly or even with rice.
Ingredients
Lemon big size -3
( Deseeded & cut into small cubes)
Juice of 1/2 lemon
Salt-2tsp
Chopped green chillies-6
Chopped ginger -1tbsp heaped
Turmeric powder-1/4tsp
Hing-1/8tsp Dry roasted & powdered coarse
Mustard-2tsp
Methi/Fenugreek-1tsp Method Take a clean jar add all the ingredients and mix them evenly. Cover and leave it for a day,next day gently shake the bottle for even mixing. Repeat it for 3 to 4 days till its slightly mushy,your pickle is ready to serve. Store this pickle in fridge. Thanks for visiting !
Ingredients
Gongura/ Sorrel leaves - 6 cups
Red chillies - 8
Salt to taste
Tamarind - 1 tsp
( as my leaves where not that sour so i added tamarind )
Oil - 2 tsp Tempering
Sesame oil - 1/4 cup
Red chillies - 3
Mustard,Urad dal,Channa dal - each 1 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Chopped garlic -8
Hing - 1/8 tsp Method
Remove the leaves from the stem,wash and spread them on a clean cloth till its dry.
Make sure there is no water.Do not dry them in sun.
Heat oil in a pan add the red chillies,tamarind if using & the leaves,in medium low flame fry till the leaves are soft.
Cool this mixture & grind it to a semi coarse paste.Do not add water while grinding.
Remove it in a bowl and keep it aside.
Now heat oil in a pan add the tempering ingredients,lastly add the garlic.
Fry till its light brown,switch off the stove & pour the hot tempering into the ground gongura.
Mix it well & serve it with hot rice. Note:
a) Dry the leaves inside the house.Do not use the stems just the leaves.
b) Just before serving add chopped onions for extra taste.
c) As i have used very little oil i am going to store it in fridge.
d) My gongura was not sour so i added tamarind,if leaves our sour then don't add.
Ingredients
Fresh gongura leaves- 1 big bunch
( remove stems and use only the leaves wash and wipe it with a towel to remove water)
Salt to taste
Turmeric powder - 3/4 tsp
Hing - 1/2 tsp
Tamarind soaked in warm water - a small gooseberry size
Jaggery - 1/4 tsp Ingredients for the masala powder
Red chillies - 20 to 25
( use according to the hotness of the chillies)
Coriander seeds/Dhania - 1 & 1/2 tbsp
Jeera / Cumin seeds - 1 tbsp
Methi - 1/2 tsp
Oil - a drop
( Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder) Tempering
Sesame oil - 1/2 cup
Mustard - 1 tsp
Urad dal and channa dal - each 1 tsp
Red chillies - 5
Curry leaves few
Crushed garlic - 8
Method
Add gongura leaves to a pan and fry till the leaves shrink and colour changes,keep it aside.
Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder.
To this add the gongura leaves,tamarind and salt, grind to a coarse paste,do not add water while grinding
Heat oil in the same pan add the tempering ingredients and fry till light brown,lower the flame and add the ground gongura mixture.
Add hing and jaggery mix well till everything is combined.
Switch off the stove cool and store it in a glass jar in fridge.
Mix it with plain rice and enjoy!
(Wash pat dry & fry it in 2 tsp of oil till reduced to 1/2 & changed its colour.Add the tamarind too while frying)
Sliced Garlic-10
Salt to taste
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Tamarind - a small gooseberry size
Oil-1 cup
Ingredients for grinding
Mustard-1tsp
Jeera / Cumin-1tsp
Urad Dal-1tsp
Sesame seeds-1tsp
Methi/Fenugreek seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-4
(Dry roast all above ingredients till slight brown.Do not burn them cool and grind to a semi smooth powder)
Method
Take a blender add the mint ,tamarind,chilly powder,turmeric powder & salt.Grind it to a coarse paste.Do not add any water while grinding. Heat oil in a pan add the garlic and fry till its slightly soft,now add the ground mixture & saute till oil floats on top.Switch off the stove mix the ground powder. Cool completely and store it in a clean jar in fridge.
Ingredients to be sun dried
Grated mango with skin-3 cups
Salt -1/3 cup
Turmeric powder-1tsp Method
Mix all above ingredients together in a bowl.
Spread it on a plate & keep it in sun for 2 to 3 days or till all the water has evaporated.
Do not dry it till too crisp. Tempering
Sesame oil-3/4 cup
Chilly powder-1/3 cup
Hing-1tsp
Powdered fenugreek/methi seeds-1/2tsp
Mustard-1 & 1/2 tsp Method
Heat oil in a pan temper it with mustard seeds,switch off the stove when it starts to splutter.
Add the hing & fenugreek powder.
When still warm add the chilly powder & the sun dried grated mango,mix it well.
Cool the mixture completely & store it in a clean bottle.
Best served with curd rice. Note:
a)If you want to keep it outside then make sure there is no water in the mangoes.
b)Store it in a very clean sterilized jar.
c)Cool the oil when still warm mix the chilly powder & mangoes.Do not add it when hot.
Ingredients
Gooseberry - 15
( Wash & pat them dry.I made slits all around each gooseberry this step is optional.Here i have used the frozen amla)
Salt - 1 tbsp
Water - 3 cups or more to cover the gooseberry
Turmeric powder - 1/2 tsp Ingredients dry roasted
Methi / Fenugreek Seeds - 1/2 tsp
Red chilly flakes - 1 tbsp
( If using dry red chillies then add 8 to 10 according to the hotness of the chilly ) Method
Dry roast above ingredients slightly.Cool & powder them to a semi coarse powder.Keep it aside. Tempering
Sesame oil - 2 tsp
Mustard - 1 tsp
Hing - 1/2 tsp
Method
Take a sauce pan add salt,turmeric powder,gooseberry & water.
Boil this for 2 minutes & switch off the flame.
Today i have used frozen gooseberry so did not boil too much.When using fresh gooseberry boil it till its half cooked.For this recipe fresh gooseberry is better.
Now heat oil in a pan temper it with above mentioned ingredients.
Mix the tempering and the ground powder into the gooseberry liquid.
Mix well,cool and store it in a clean glass jar.
Store it in refrigerator.
Ingredients
Chopped garlic - 1 & 3/4 cups
(Do not chop them very fine)
Sesame oil or any oil you wish -1 cup
(You can add 3/4 cup)
Salt-1tbsp or to your taste
Red chilly powder-1tbsp
Coriander powder-1tbsp
Turmeric powder-1/4tsp Method
Heat oil in a pan,add the chopped garlic.
In medium high flame fry the garlic till it turns brown & crisp.
Do not over fry & burn the garlic.
Switch off the flame ,while still hot add chilly,coriander,turmeric powder & salt.
Mix well & store it in a clean glass bottle.
Best served with plain rice with little ghee. Courtesy:Mrs.VahChef
Ingredients
Maa Inji / Mango Ginger chopped - 1 & 1/2 cups
Lemon - 2
(take out the juice)
Chopped green chillies-8 to 10
Salt to taste Tempering
Oil- 1 & 1/2 tsp
Hing- 1/4 tsp
Mustard seeds-1tsp
Curry leaves few Method
Remove the skin of the mango ginger,wash them & pat dry.
Chop the mango ginger to small pieces.
Take a wide bowl add the chopped mango ginger,green chillies,salt & lemon juice,mix it well.
Heat oil in a pan & temper it with above ingredients.Pour it into the bowl.
Mix everything well,keep it in fridge & serve after a day.
Best served with curd rice. Note:
a) Fresh green peppers can be added instead of green chillies.
b) Tempering is optional.
c) Adjust lime juice according to your sourness.
d) Red chilly powder,dry roasted & powdered methi seeds can be added.
Ingredients
Drumsticks -2
( Wash ,wipe & cut them into 1" pieces)
Mustard-3tsp
Methi -1 tsp
Red chilly powder -3 tsp heaped
Salt - 1 & 1/2 tsp
Tamarind - a large lemon size ball
Sesame oil -3/4 cup Tempering
Mustard - 1tsp
Hing-1/2 tsp
Curry leaves -2 springs Method
Dry grind mustard & methi to a coarse powder,keep it aside.Do not dry roast.
Soak tamarind in warm water for 10 minutes & extract the pulp from the tamarind.
Cook the pulp till it reduces & you get a thick paste.
Heat oil in a pan in medium high flame deep fry the cut drumsticks till colour changes & its cooked inside.Remove & let it cool
In the same oil temper it with above ingredients.Cool the tempering
Now take a wide bowl mix the chilly powder,salt & mustard methi powder.Add the fried drumstick & gently mix them .Do not break the pieces.
Add the cooled tamarind paste & the cooled tempering.
Mix them well till everything is well combined.
Cover it with a lid & leave at room temperature for 24 hours.
Next day mix gently,cover & keep it for one more day.
3rd day mix & store it in a clean glass jar.
No need to add any preservatives.Try to keep a layer of oil on top of the pickle always.
I usually keep all the pickles in fridge.
Enjoy it with hot rice! Note:
If you are going to keep the pickle outside then make sure there is no water at all in the pickle.Otherwise your pickle will go bad.
If making in small quantity i prefer to keep it in fridge.
For extra flavour garlic can be added.
Step by step method/picture for making Andhra style Avakai/Avakkai (Mango Pickle).
Avakkai Pickle
Ingredients
Mango-2
(cut into big cubes,they measured 2 cups for me)
Red chilly powder-3/4 cup
Mustard powder(Ava pindi)-1/4 cup
Salt-6tsp
Methi / fenugreek seeds-1tsp
Black channa (optional)-2tsp
(I did not use)
Garlic slices-20
Sesame oil-1& 1/2 cups
(Add more if needed)
Avakkai Pickle
Method
Mix the garlic ,methi & all dry powders in a plate.
Pour oil in a bowl,add the mangoes mix it well.
Add the powder mixture & mix it,make sure all the mango pieces are coated well.
Cover & keep it at room temperature for 3 days.
The pickle is ready to eat on the 4th day,mix it well & store it in a clean bottle. Note:
a)Make sure there is no water content in the pickle,otherwise your pickle will go bad.
b)On the 3rd day oil should float on top of the pickle,if its less feel free to add more oil.
c)Use sesame oil for making pickles, this gives the best taste to your pickle.
d)You can alter the taste on the 4th day if salt or chilly powder need to be added more.
e)Choose very sour mangoes.
f)Some people add red chilly powder & mustard powder of equal quantity,i prefer the above measurement
g)Each time you take pickle use only dry spoon.
