Dosa Avakai Pickle Recipe / Dosa Avakaya Recipe / Dosavakaya Recipe / Instant Dosavakaya Recipe / Cucumber Pickle Recipe

Dosa Avakaya

Ingredients
Dosakaya / Yellow Cucumber -1 small
(I used the green with yellow striped one)
Salt-to taste,I used 1 & 1/2 tsp
Red chilly powder-1 & 1/2 tsp
Mustard-1tsp
Fenugreek/Methi-1/2tsp
Hing-a pinch
Turmeric powder-a pinch
Lemon juice -1tsp (Optional)
Sesame oil -1/8 cup
Method
Chop dosakaya with skin to small pieces.Place it on a cloth or kitchen tissue for 10 minutes to remove excess water.
Powder mustard & fenugreek to a fine powder.Do not dry roast methi & mustard.
Take a large bowl add the chopped dosakaya,mustard methi powder,salt,red chilly powder,hing,lime juice & oil.
Toss them well to make sure all the pieces are coated with the masala.
Cover with a lid & keep it overnight.Next day mix the pickle well.
Best served with Dal rice or Curd rice

Note:
a) Serve this pickle the next day
b) Add chilly powder & salt according to your taste.
c) Store it in fridge,will stay good for 3 to 4 days.

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Lemon Pickle Recipe / Nimboo ka Achar Recipe / South Indian Lemon Pickle Recipe

Lemon Pickle

Ingredients
Large yellow lemon-10
(cut into small pieces)
Chilly powder-1/2cup
Salt-1/4 cup
Turmeric powder-1tsp
Sesame oil-1cup
Mustard seeds-1tbsp
Crushed fenugreek/ methi seeds-1tsp
Hing-1tsp
Method
Take a clean dry jar add the cut lemons,salt & turmeric powder.Mix it well & leave it covered for 3 days.
Each day just mix it well with a clean spoon.
The 3rd day mix the chilly powder to the soaked lemon.
 Heat oil in a pan & temper it with mustard,hing & methi seeds.
Cool the tempering & pour it into the pickle.Mix it well & best served with curd rice.
Store this pickle in fridge.
Note:
Always use dry spoon to take pickles.
This pickle should be stored in fridge.
Add salt according to your taste.

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Coriander Leaves Pickle /Andhra Style Coriander Pickle/Kothimeera Pachadi /Kothimira Pachadi / Coriander Leaf Pickle Recipe

Coriander pickle

Ingredients ground to a smooth paste 

Tamarind juice-1 cup
( or a Lemon size tamarind soaked in some warm water)

Chopped coriander leaves-1 bunch
Salt to taste
Red chilly powder-3tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Methi seeds / Fenugreek seeds-1/8 tsp
( or methi powder)
Red chillies broken-2
Sliced garlic-6
Hing-1tsp
Turmeric powder-1/4tsp

(heat oil & temper it with above ingredients)
Other ingredients
Jaggery - 1 tsp heaped

Coriander pickle

Method
Cook the tamarind juice till semi thick paste.
Take a mixi jar or blender add the cooled tamarind paste or soaked tamarind, salt, chilly powder & coriander leaves without any water grind to a smooth paste. Add very little water if needed.
Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook till its thick. Lastly add the jaggery and mix.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Tomato & Red Chilly Pickle / Uragaya

Ingredients
Roma tomatoes chopped-6
Sriracha hot chilly sauce-little less than 1/3 cup
Garlic-5
Tamarind-a small lime size
Salt to taste
Turmeric powder-1tsp
Jeera-1/2tsp
Tempering
Oil-3/4 cup
Broken red chillies-2
Curry leaves-little
Mustard-1 & 1/2tsp
Jeera/cumin-1tsp
Methi seeds-less than 1/8tsp
Crushed garlic-5
Hing-1tsp
Method

Cook the tomatoes,turmeric powder,jeera,tamarind & garlic till dry.Cool & make a smooth paste along with the salt & chilly sauce(do not add water while grinding).Keep it aside.Heat oil in a pan & temper it.Switch off the gas & add the ground paste.Mix it well,cool & bottle it.Store it in fridge.

Pickled Carrots & Jicama

Ingredients
Carrot Julienne-1
Jicama Julienne-1/2
Dressing
Water-1/3 cup
Vinegar-1tbsp
Sugar-3/4tsp
Salt-1/8tsp
Chilly flakes-1/8tsp
Grated garlic-1
Method
Toss all the above ingredients together.Put it in a clean jar & keep it in the fridge & serve it after 1 hour.

Mango Thokku / Mango Pickle

Mango Thokku

Ingredients

Raw mango grated-2

(skin removed and grated)
Garlic sliced-6
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Hing-1tsp
Dry roasted & powdered fenugreek seeds(methi)-1tsp
Tempering
Oil-1 cup
Mustard-2tsp
Curry leaves-little
Method
Heat oil in a pan & temper it with above ingredients.

Fry the grated mango till slightly cooked,add all the dry powders except fenugreek powder.

Fry a bit and switch off the stove,mix in the fenugreek powder & garlic.

Cool completely & store it in fridge.

Recipe for Mango Thurumu Pickle HERE

Brinjal Pickle

Ingredients
Purple round brinjal-5 medium size
(cut into cubes & fry in little oil till light brown on all sides.)
Salt to taste
Sliced garlic-10
Red chilly powder-2tbsp
Turmeric powder-1/2tsp
Vinegar-1/2 cup
Lime juice-1tbsp
Brown sugar-1tsp
Ingredients slightly dry roast & powder
Mustard-1tbsp
Methi seeds-1/8tsp
Tempering
Oil-1/2 cup
Hing-1/2tsp
Mustard-1tsp
Jeera-1/8tsp(optional)
Method
Heat oil in a pan & temper it.Cool & mix all above ingredients together.Serve it the next day.Store it in fridge .

Instant Cranberry Pickle

Ingredients dry roasted slightly & powdered
Methi-1/8tsp
Mustard-1tsp
Tempering
Oil-1/3 cup
Mustard-1/4tsp
Jeera-1/8tsp
Uraddhal-1/4tsp
Hing-little
Curry leaves-little
Red chillies-2
Other ingredients
Fresh cranberry-1 cup
(cut into halves)
Salt to taste
Red chilly powder-1tbsp
Lime juice-3tsp
Sliced garlic-4
Method
Take a bowl & mix all above ingredients together.Heat oil & temper it.Pour the hot tempering on top of the above mixture.Mix it well & serve it the next day.Store it in fridge.

Grapefruit Pickle

Ingredients
Chopped grape fruit -1

Salt -1tbsp

Turmeric powder-1/2tsp

Lime juice of 1 big lemon

Red chilly powder-2tsp

Tempering

Sesame oil-8tsp

Mustard-1tsp

Hing-1/2tsp

Sliced garlic-2

Method

Mix salt,lime juice,grapefruit,turmeric powder & chilly powder in a jar & leave it the whole day.Next day heat oil in a pan temper it.Cool it well & mix it with the grapefruit mixture.Store it in fridge.Excellent with curd rice.This tasted like the Narthangai pickle,but a little more bitter.....

Fresh Turmeric Pickle

Ingredients

Grated fresh turmeric-2 cups

(skin removed)

Lime-3

Salt -3tsp

Chilly powder-1tbsp

Sliced garlic-10

Tempering

Oil-10tsp

Hing-1/2tsp

Mustard-1 & 1/2 tsp

Jeera & methi powder-1/4tsp

Curry leaves-little

Method

In a jar mix lime juice,salt,garlic & grated turmeric,mix it well. keep it outside for 3 days mixing it well everyday.Heat oil add mustard when splutters switch off the gas.Add other ingredients.Put the turmeric mixture & mix it well.Cool & store it in a jar in fridge.

Note:This pickle tastes better after a week.Have it in small quantity as it has a strong flavour.This stays better outside for 3 days,then keep in fridge.

Lemon Pickle

Ingredients
Large lemons cubed-10
Salt-1/4 cup
Red chilly powder-2 & 1/2 tbsp
Turmeric powder-1/2 tsp
Oil-3/4cup
Mustard-1tbsp
Hing-1tsp
Jeera & Methi powder-1/2tsp
Method
Mix lemon,salt & turmeric powder in a jar.Leave it covered outside for 3 days,mixing it well everyday.On the fourth day add chilly powder & mix it well.Heat oil in a pan temper it with mustard.Switch off the gas & add the hing,jeera & methi powder.Let it cool completely.Pour it in the lemon mixture & mix it well.Store it in the fridge.
Note:As I have added little salt & oil in this pickle it has to be stored only in the fridge.Do not keep it outside or make small quantity & finish it by 2 or 3 days.

Tomato Pickle(version 2)

Ingredients
Tomatoes any kind-6nos
Turmeric powder-1tsp
Salt to taste
Chilly powder-2tsp(adjust to your taste)
Coriander powder-1tsp
Oil-2tbs(you can reduce if you want less oil)
Hing-1/2tsp
Roasted methi powder-1/2 tsp
Tempering
Mustard-1tsp
Jeera-1/2tsp
curry leaves-little
Whole red chillies-4
Method
Heat oil in a kadai,add chopped tomatoes,turmeric & salt.Cover & cook it till all the water has evaporated.Now add other dry ingredients,cook till raw smell goes.Temper it and mix the methi powder.Store it in fridge.

Shimi ko Achar / String Bean Pickle / Shimi Ka Achar - Sikkim Cuisine

This is a recipe from SIKKIM.This is one of the favourite of the people of Sikkim. It is yummy to have it with Sel roti !!!!!!!

Shimi Ko Achar

Ingredients

String beans cut into thin slanting slices -1 cup

Sesame seeds roasted & powdered-1tsp

Salt to taste

Oil-1tsp

Green chillies sliced - 2

Lime juice-1tbsp

Method 

Boil beans in salt water for 5 minutes,strain it & put it in a bowl.

Heat oil in a pan fry green chillies for a minute & pour it on top of the beans.

Add lime juice,salt & sesame seed powder,mix it well & serve it with Sel roti(crispy rice doughnuts).

Adapted from sikkiminfo.net

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Cucumber Avakai

I brought some cucumbers from the store....after cutting & tasting found it was a bit bitter.Not worth doing a raita.So came out of this idea....a pickle with it .It was good & no bitter taste at all.The lime juice removed the bitterness.

Ingredients

Peeled & cubed cucumber-1 big

(It was 3 hand full)

Salt-3tsp

Chilly powder-2tsp

Lime juice-6tsp

Turmeric powder-1/2tsp

Sliced garlic-4

Oil -to cover the whole mixture(1/4 cup)

Dry grind to a smooth powder

Mustard-2 & 1/2tsp

Methi-1/2tsp

Method

In a bowl mix all above ingredients together.Pour enough oil to cover the whole mixture(oil should float on top).Store it in fridge.It will taste better to eat the next day.

Tips

Use bright red chilly powder,mine didn't give good colour.I have no idea about the shelf life.....so try to make small quantity & finish it as fast as you can.

Instant Green Apple Pickle

Ingredients

Chopped green apples-2

Salt to taste

Oil-1tbsp

Chilly powder-2tsp

Hing-1/2tsp

Mustard-1tsp

Methi powder-1/4tsp

Method

Heat oil in a pan temper it with above ingredient.Pour it on top of the chopped apples.Your instant pickle is ready in 2 minutes!!!!!!!!

Orange Peel Thokku / Orange Peel Thokku Recipe / Orange Peel Gojju Recipe

Ingredients

Orange peel chopped from 2 oranges

salt to taste

Ginger chopped -1''

Brown sugar-3tsp or more

Tamarind paste-1/2 tsp

For tempering

Oil-8tsp

Curry leaves little

Green chillies chopped-2

Urad dhal-1tsp

Channa dhal-1tsp

Mustard -1tsp

Methi-6

Jeera-1/2tsp

Hing-1tsp

Method

Heat oil in a pan temper it.Add above ingredients & fry till its soft.Add water & tamarind paste & cook till oil separates.Add brown sugar & switch off the stove.Cool & store it in fridge.This can be eaten with curd rice as a pickle.