PICKLES

INSTANT MANGO PICKLE

Preparation
peel and skin out raw mango and cut into small pieces

Method
fry 2 spoons of finely chopped ginger, 2 spoons of saunff, and 1/2 spoon of mentha seeds
take 3 spoons of oil in a pan
+raw chopped mango pieces
+the above fried masala
+1 spoon of chilli powder
+a pinch of termeric powder
+salt
+ 1/2 spoon amchur powder(optional)

This pickle can be stored in the fridge for 1 week only.

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GREEN CHILLI PICKLE

Preparation:
wash,clean and cut (long) green chillies , see to it there is no moisture at all
dry grind.............2 spoons of methi seeds, 1/2 spoon hing(asafotida), salt, 1/2 spoon termeric powder

Method:
take a pan
+chopped green chillies
+ground masala
+4 spoons of lime juice
+ 4 spoons of cooking oil
+4 spoons of sugar(optional...........if you like it to be sweet)

store it in a dry bottle

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PRAWN PICKLE

Preparation:
clean and peel the shelll of 1 bowl  of tiger prawn
marinate................ the prawn with 2 spoons of red chilli powder, 1/2 spoon termeric powder,salt, a pinch of hing for 1 hour

Method:
heat 3 spoons of oil in a pan
+1/2 spoon mustard seeds(optional)
+2 spoons of finely chopped garlic pods............stir continuously
+marinated prawns
+2 spoons of lime juice
+2-3 spoons of water............cook in low flame for 4 minutes
+garam masala powder or jeera powder(optional -to give more spicy  Indian taste)

store it in a dry jar, serve it hot rice or roti

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BRINJAL PICKLE

Preparation:
clean and cut  black brinjal(preferably) into small pieces........1/2 kg
cut 1/2 cup ginger into medium pieces( apprx 1/2 inch)

Method:
deep fry the brinjal  and ginger pieces seperately
+1 cup of chilli garlic sauce
+ 2 spoons of vinegar
+ salt.....mix well

preserve it for 10-15 days for best results before use.serve it with hot rice

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TOMATO PICKLE

Preparation:
chop 4 big tomatoes

Method:
heat 3 spoons of oil in a pan
+chopped tomatoes
+1/2 spoon methi seeds
+3-4 black pepper pods
+2 spoons of sugar..............high flame
+ red chilli sauce
+ 2 spoons of vinegar
+salt

store it in a dry bottle, serve it with chapati or puri

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ONION PICKLE

Preparation:
cut 3 medium size onions(long)

Method:
heat  3 spoons of oil in a pan
+chopped onions.............fry till brown
+ 1 spoon saunff powder
+2 spoons vinegar
+salt

store it in a dry bottle.

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RAW MANGO PICKLE

Preparation:
clean and cut mango into small pieces..........marinate it in salt for 2 hours
clean and cut garlic pieces.........................mango and garlic should be of equal proportion
dry grind...........2 spoons of menya seeds and 1 spoon of mustard seeds(roasted)

Method:
heat 5-6 spoons of oil in a pan
+1 spoon of mustard seeds............wait till it breaks
+garlic pieces............fry them till light brown
remove it from the flame
+dry masala
+2 spoons of chilli powder
+mango pieces
+salt.............stir well

Store it in a dry bottle, serve it for hot rice and sambar or curds rice

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INSTANT LEMON PICKLE

Preparation:
Take medium size lemon  and put it in boiling salt water for 1 whole day

Method:
Cut the lemon into 4 pieces
Take a clean  and dry jar/bottle put the lemon pieces into it
Add about 3-4 inches of  finely chopped ginger
Add 5-6 green chillies
Add salt (do not put water)

Keep it aside for 1 week until the lemon softens

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