Instant Cut Mango Pickle

Instant Cut Mango Pickle

Hello Everyone!

Today I'm going to share 'Manga Thundam' / 'Manga Curry' which is cut mango pickle (South Indian style). This is simply and easy to prepare and can be served/ consumed immediately. 

Ingredients:

Medium size raw mango - 1 no

Red chilli powder - 1.5 tablespoons

Asafatedia - 1 tsp

Fenugreek / Methi powder - 1 tsp

Salt - 2 tablespoons

Gingerly oil - 1 tablespoon

Mustard seeds / Rai - 1.5 tsp

Method:

# Wash and cut  mango in small pieces.

# Add salt, fenugreek powder, red chilli powder, asafatedia and mix well.

# Heat a pan add oil, mustard seeds...let it crackle well add to the cut mangoes mixture and mix well.

* Store in refrigerator for 1 month.

Serve with curd rice or any variety bath.

Do try and provide your comments.

Thank U!

Instant Gooseberry Pickle/ Nellekai Pickle/ Amla Pickle

Instant Gooseberry Pickle/ Nellekai Pickle / Amla Pickle

As we know Gooseberry / Nellekai are rich in vitamin C....we can store gooseberry by preparing pickle, dry candies or murabba...
Today I am sharing an instant Gooseberry pickle which can be prepared in 15 minutes and stored for long time.

Before preparing any pickle we need follow some steps which helps the pickle to stay for long time.
* Need to sterilize glass bottle well.
* Don't store your pickle in plastic bottles or container.
* Wash and clean gooseberry and use dry cloth to whip.
Ingredients:
Gooseberry - 15-20 nos (medium size)
Gingerly Oil - 3 tablespoons
Red chilli powder - 1.5 tablespoons
Fenugreek seeds powder - 3/4 tablespoon
Asafatedia - 1.5 tsp
Turmeric powder - 3/4 tablespoon
Salt - 1 + 3/4 tablespoons
Method:
# Cut gooseberry in segments.
# Heat oil add turmeric powder, red chilli powder,   asafoetida, fenugreek powder, salt and gooseberry...mix well. 

# Reduce the flame for 10-15 min let it cook...

Once it is cooked switch off the stove.

# Allow it to cool.
Store in glass container.

You can even store them in refrigerator.
Please do try and provide your comments.
Thank you!

Capsicum Puli Inji ( Instant Tamarind Capsicum Pickle)

Capsicum Puli Inji ( Instant Tamarind Capsicum Pickle)

Puli Inji is a South Indian special recipe prepared during festivals. I have added capsicum in my Puli Inji, which gives nice flavour to this pickle.

Ingredients:
Capsicum - 1 small size ( finely chopped)
Green chillies - 2 medium size
Ginger - 1 inch (finely chopped)
Tamarind juice - 1/2 cup ( Thick)
Mustard Seed - 1 tsp
Channa dhall - 1/2 tsp
Fenugreek powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
Jaggery - small bit
Gingerly Oil - 1 tablespoon
Salt to taste

Method:
# Heat a pan add oil, add mustard seeds...let it crackle add channa dhal, chopped ginger, green chillies, capsicum and scard well.

# Add turmeric powder, asafoetida, salt to taste with tamarind juice and boil well.

# let it boil well ( in 5-7 minutes oil will get separated) add jaggery mix well.

# Switch off the flame and add fenugreek powder and mix well.

Instant Tamarind Capsicum Pickle is ready to serve.
Please do try and provide your comments.
Thank you!

Lemon Pickle

Lemon Pickle
One of the easy and traditional pickle is Lemon. Which you can store for months and use it with roti, Indian bread, rice, curd rice...etc. I am sharing an easy way to prepare this pickle.

   There are certain things which you should follow while preparing any pickle such as:
# Always use dry vessel, when you mix ingredients together.
# Wash your lemon well and put it in kitchen towel and ensure that it is completely dry (not even a single drop of water).
# Wooden spoon or spatula should be dry.
# Sterilize your glass bottle well. It should be dry.
# For pickles, jam, sauce etc we need to use glass bottles or containers.
(Pl. avoid plastic, which is not good for health)

Ingredients:

Lemon - 18-20 medium size
Salt - 2 tablespoons
Turmeric powder - 1 tablespoon
Hing/ Asafoetida - 2 tsp
Red chilli powder - 1 .5 tablespoons
Fenugreek powder - 1 tsp
Gingerly Oil - 3 tablespoons / 50 ml

Method:
# Cut lemon into 4 pieces.

# Add salt and turmeric powder and mix well, keep it in glass container and cover it tightly ( for three days shake well and keep it a side). 

# After 3-4 days, put it in a wide vessel.

# Add chilli powder, asafatedia, Fenugreek powder / methi seeds powder, and mix well.

# Heat gingerly oil and switch off the stove. Allow it to cool completely.

# Mix oil with other ingredients and mix well, store it in sterlized bottle.

In another 2-3 days your pickle is ready to serve.
Pl. do try and provide your comments.
Thank you!

Tomato Puli Inji / Thakali Puli Inji

Tomato Puli Inji / Thakali Puli Inji

A wonderful spicy - sweet Puli Inji.

Genrally Puli Inji is prepared with ginger and green chillies....but for a change... now tomatos are in season, so I tried this and my family loves this instant pickle.
Ingredients:

Tomatoes - 3 medium size
Tamarind juice - 1/2 cup ( small lemon size)
Ginger - 1 inch
Green chillis - 4-5
Jaggery -  small bit
Asafoetida - 1 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Salt to taste
Oil for just seasoning

Method:

# Heat a pan, add oil, add mustard let it crackle. Then add channa dal, red chilli.

# Add chopped tomatoes, green chillis, ginger, turmeric powder, Asafoetida, salt and let it boil.

# Add tamarind juice and boil well.
# Once it starts thickening add jaggery and allow it to thick.

# once it comes to pickle consistency switch off the stove.

Can be stored for 10 days in refrigerator.
Pl. do try and provide your comments.
Thank you!