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50 Top Secret Pickle Recipes

Author Dilani Madushika Main Source www.recipes2u.tk

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Contents
1. Nimmakaya karam 2. Fenugreek leaves pickle 3. Amaranth Leaves Pickle 4. Red Cabbage Pickle 5. Spinach Pickle 6. Pickled Chillies 7. Cauliflower Pickle 8. Chillis in Mustard Sauce 9. Pickled Baby Ginger 10. Sun Dried Tomato Pickle 11. Simple Sorrel Leaves Pickle 12. Mirchi in Ajwain 13. Simple Lemon Pickle 14. Sweet Ginger Lemon Syrup 15. Simple Garlic Pickle 16. Easy Ginger Garlic Pickle 17. Cranberry Pickle 18. Tamarind Ginger Pickle 19. Garlic Mango Pickle 20. Cucumber Pickle 21. Cashew Mango Pickle 22. Tindora Pickle 23. Simple Sorrel Leaves Pickle 24. Mango Fenugreek Pickle 25. Amla Pickle 26. Mango Pickle 27. Lemon Pickle 28. Cilantro Leaves Pickle 29. Cilantro Tamarind Pickle 30. Vakkaya Pickle 31. Lemon Cucumber Pickle 32. Ash Gourd Pickle 33. Sesame Mango Pickle 34. Dabbakaya Pickle 35. Seasoned Green Chiles in Coriander Powder 36. Preserved Ginger Pickle 37. Gooseberry Pickle 38. Mango in Panch Phoran Powder 39. Bitter Gourd Pickle 40. Quick Lemon Juice Pickle 41. Chickpeas Mango Pickle 42. Preserved Amla Pickle 43. Green Tomato Pickle 44. Salted Mango Pickle 45. Fenugreek Mango Pickle 46. Ginger Mango Pickle 47. Ground Mango Pickle 48. Carrot and Bean Pickle 49. Chillies in Cumin Powder 50. Ginger Yogurt Chutney

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Nimmakaya karam
Published October 9, 2011 | By admin

. Ingredients: urad dal 1/2 cup dry red chillies 6-8 lemon juice 6-8tbsps salt to taste Method of preparation: Heat pan, add urad dal, red chillies and fry until dal turn light brown. Cool to room temperature and grind into fine powder. In a bowl take the sufficient amount of powder and add lemon juice and salt. Posted in Pickle

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Fenugreek leaves pickle


Published October 9, 2011 | By admin

Fenugreek leaves pickle(Menthikura pacchadi) . Ingredients: fenugreek leaves 1whole bunch red chillies 6-8 urad dal 3-4tbsps tamarind lemon sized ball jaggery 5-6tbsps sesame seeds 1tbsp garlic 3-4cloves oil for frying salt to taste Method of preparation:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash fenugreek leaves thorougly and fry in little amount of oil for about 10minutes. Heat 1tbsp of oil in a pan and fry red chillies, urad dal together. Grind the fried red chillies, urad dal along with fried fenugreek leaves, tamarind, jaggery with sufficient amount of salt into paste with required amount of water. Add sesame seeds and garlic pods to this mixture and grind for 3-4seconds. Serve with hot rice and ghee. Posted in Pickle

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Amaranth Leaves Pickle


Published October 9, 2011 | By admin

Thotakura Avakaya . Ingredients: Thotakura/ Amaranth leaves/ Red spinach 1 bunch Raw Mango 1 Garlic 5 big pods Fenugreek seeds 1 tsp Mustard seeds 3 tsps Red chilli powder 1 cup Salt 1/2 cup Oil 1 cup Method of preparation: Wash, pat dry and chop amaranth leaves roughly. Peel and grate mango discarding the seed.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat a pan, add fenugreek seeds until light brown, then add mustard seeds. Stir for few seconds and grind into fine powder along with garlic pods. Heat 2 tbsps of oil in a pan, add amaranth leaves and cook covered for a minute. Remove the lid, stir and cook for another minute or until the leaves become soft. Now add the above ground powder. Stir fry for a mintue before adding red chilli powder, salt and remaining oil. Finally add grated mango and remove from heat after mixing thoroughly. You can serve it immediately with hot rice. Notes: Wait for a day for the pickle to absorb all the juices. Will stay fresh for few weeks if amaranth leaves pickle is kept in a tight container, and stored in the refrigerator. Posted in Pickle

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Red Cabbage Pickle


Published October 9, 2011 | By admin

. Ingredients: Red cabbage 1 Oil 2 tbsps Red chillies 4 Urad dal 3 tbsps Oil 1 tbsp Sesame seeds 2 tsps Salt to taste Method of preparation: Wash and chop red cabbage coarsely. Heat oil and add chopped red cabbage. Saute for few minutes or until you can smell the fried cabbage. Heat oil and saute broken red chillies, urad dal until the dal turns light brown.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat few drops of water in a skillet, add sesame seeds and saute until they turn light brown. Grind red chillies, urad dal and sesame seeds in a blender. Now add fried red cabbage, salt and grind into somewhat smooth paste. Serve with hot rice. Notes: Adding water to sesame seeds make them pop up nicely. Posted in Pickle

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Spinach Pickle
Published October 9, 2011 | By admin

Palakura Pacchadi . Ingredients: Spinach/ Palakura/ Palak 1 bunch Oil 2 tbsps Red chillies 4 Urad dal 3 tbsps Tamarind extract 1 tsp Oil 1 tbsp Sesame seeds 2 tsps Salt to taste Method of preparation: Wash thoroughly and chop spinach coarsely. Heat oil and add chopped spinach. Saute for few minutes or until spinach loses most of the water.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat oil and saute broken red chillies, urad dal until the dal turns light brown. Heat few drops of water in a skillet, add sesame seeds and saute until they turn light brown. Grind sesame seeds in a blender, then add red chillies and urad dal. When they grind into fine powder, add tamarind extract and salt. Finally add fried spinach and grind into paste. Notes: Stays for a week or more if stored tight and in a refrigerator. Posted in Pickle

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Pickled Chillies
Published October 9, 2011 | By admin

Ooresina pacchimirapakayalu . Ingredients: Green Chillies 10 Lemons 2 Salt 1 tbsp Method of preparation: Remove stems, wash green chillies and pat them dry. Squeeze the juice out of lemons, add salt and stir well. Stir in green chillies and close the lid. Let it stay for 3-6 days. You get a very tangy and somewhat spicy chillies for your curd rice. Notes: Select light green, tender green chillies if you can. Posted in Pickle

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Cauliflower Pickle
Published October 9, 2011 | By admin

. Ingredients: Cauliflower florets 10-15 Red chillies 3 Urad dal 2 tsps Lemon juice 1 tbsp Salt to taste Talimpu: Chana dal 1 tsp Urad dal 1/2 tsp Mustard seeds 1/2 tsp Oil 1 tbsp Method of preparation:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Break cauliflower into small florets. Wash and pat them dry. Dry roast red chillies, urad dal and grind into fine powder. In a deep bowl, add cauliflower florets, ground powder, lemon juice and salt. Heat oil, add chana dal, urad dal, mustard seeds. When dal turns light brown, remove from heat and add this to above cauliflower mixture. Mix thoroughly and store in a tight container. Notes: For this pickle to stay for weeks, store in refrigerator. Posted in Pickle

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Chillis in Mustard Sauce


Published October 9, 2011 | By admin

Aava lo mirapakayalu . Ingredients: Tender Green Chillies 10 Mustard Seeds 1 tbsp Red Chilli Powder 1/2 tsp Lemon Juice 1 tbsp Salt to taste Method of preparation: Wash and pat dry green chillies. Make a slit in stomach of green chillies without seperating them from the stem. Grind mustard seeds into smooth powder in a blender. In a deep bowl, add mustard seeds powder, red chilli powder, lemon juice and salt. Now add slit green chillies and mix thoroughly. Let it stay in a tight container for few hours before you use.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Tender chillies doesnt have much seeds and so they go in when you press them. Posted in Pickle

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Pickled Baby Ginger


Published October 9, 2011 | By admin

Mavidi allam . Ingredients: Baby Ginger/ Mamidi allam 100 gms Lemons 2 Salt 1 tbsp Method of preparation: Wash, peel and julienne the baby ginger. Squeeze the juice out of lemons, add salt and stir well. Stir in baby ginger and close the lid. Let it stay for 3-6 hours. You get a very tangy hot ginger for curd rice/ dal or upma. Notes: Select dark colored stiff roots. Posted in Pickle

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Sun Dried Tomato Pickle


Published October 9, 2011 | By admin

Endabettina Tomato Pacchadi . Ingredients: Sun Dried Tomato halves 10 Fresh Ripe Tomato 1 Ginger 1/2 inch piece Thick Tamarind Extract 1 tbsp Red Chilli Powder 1 tbsp Fenugreek seeds 1/2 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp Garlic cloves 2 Asafoetida 1/2 tsp Salt to taste Talimpu:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Chana dal 1 tbsp Urad dal 1 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp Oil 1 tbsp Method of preparation: Chop sun dried tomatoes roughly. Peel and slice the garlic pods into circles. In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until the fenugreek seeds turns light brown. Using a spice blender, blend together roasted fenugreek seeds, mustard seeds, cumin seeds along with asafoetida and salt. Wash and chop tomato roughly. Peel and chop ginger finely. Grind the tomato along with ginger into smooth paste. Heat wide pan, add ground tomato ginger paste, tamarind extract, ground spice powder, red chilli powder and chopped sun dried tomatoes. Reduce the mixture to somewhat thicker texture by placing on high heat and adjust salt. In another small pan, add garlic circles and all talimpu ingredients in order. When dal turns light brown and seeds splutter, add this talimpu to above tomato mixture. Serve with rice or use it as dosa spread. Notes: Store tight and refrigerate to stay fresh for weeks. Posted in Pickle

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Simple Sorrel Leaves Pickle


Published October 9, 2011 | By admin

Menthi Gongura . Ingredients: Indian Sorrel Leaves/ Gongura Aku 25-30 Mustard seeds 2 tsps Fenugreek Seeds 1 tbsp Red Chilli Powder 2 tbsps Turmeric powder a big pinch Salt to taste Oil 3 tbsps Method of preparation: Heat pan on medium low, add fenugreek seeds and roast them until golden brown. Cool and grind fenugreek seeds into fine powder. Wash and pat dry sorrel leaves. Chop them roughly if they are too big.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat oil in a wok on medium low, add mustard seeds and let them crackle. Then add fenugreek seeds powder and red chilli powder. After a few seconds add Indian sorrel leaves. Stir fry for few seconds before adding salt and turmeric powder. Let all the leaves wilt and absorb the flavours. Mix thoroughly and serve with rice or roti. Notes: Store tight and it stays for weeks. Posted in Pickle

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Mirchi in Ajwain
Published October 9, 2011 | By admin

Vaamu Lo Mirapakayalu . Ingredients: Fresh Green Chillies 10-15 Ajwain 2 tbsps Oil 3 tbsps Salt to taste Method of preparation: Wash and slit the green chillies in the stomach without cutting them into half. With a mortar and pestle, mash ajwain and salt gently. Stuff each chilli with ajwain and salt mixture. Sometimes i just mix them together. In a clean jar, add the stuffed chillies and oil. Mix thoroughly and store tight for days. Serve after few hours with rice or dal.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Choose chiles that are mild, tender and small. Posted in Pickle

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Simple Lemon Pickle


Published October 9, 2011 | By admin

Nimmakaya Karam . Ingredients: Lemon 1 Urad dal 1/2 cup Whole dried red chillies 5-8 Salt to taste Oil 1 tsp Method of preparation: Heat oil in a skillet on medium low, add broken red chillies. After few seconds add urad dal and mix well. When dal turns light brown, cool down the mixture to room temperature. Grind into somewhat fine powder adding sufficient salt and squeeze in lemon juice. Serve with rice, roti, idly, dosa etc Notes: If you already made urad dal powder, then just squeeze the lemon and add salt.

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Sweet Ginger Lemon Syrup


Published October 9, 2011 | By admin

Allam Barapa/ Allam Murabba . Ingredients: Ginger 3 inch piece Jaggery (grated)/ Metthani Bellam 1 cup Lemon juice 1-2 tbsps Pure ghee 1 tbsp Method of preparation: Wash, peel and finely chop ginger. Heat ghee in a pan on low heat, add chopped ginger and let it brown for few seconds. Then add lemon juice and grated jaggery. Stir continuously until the mixture comes to a bubble. When the consistency of the mixture is thick like honey, remove from heat. Cool and store tight for months.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Taken spoonful like medicine for bad throat, cough, cold(say for winter) Posted in Pickle

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Simple Garlic Pickle


Published October 9, 2011 | By admin

Vellullipaya Karam . Ingredients: Garlic 3-5 pods Red Chilli Powder 2 tbsps Salt 1 tbsp Oil 3 tbsps Method of preparation: Remove skins and mash the garlic pods. In a bowl, mix mashed garlic, red chilli powder, salt and oil thoroughly. Serve with rice or rice roti or wada Notes: Prepare fresh when needed.

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Easy Ginger Garlic Pickle


Published October 9, 2011 | By admin

Allam Vellulli Karam . Ingredients: Ginger 1 inch piece Garlic 2-4 pods Whole Dried Red Chiles 12-15 Salt to taste Oil 5 tbsps Method of preparation: Wash, peel and chop ginger coarsely. Peel and chop garlic coarsely. Remove stems and break dried red chilies into two. Using a blender, grind ginger, garlic, red chiles and salt into somewhat fine powder without adding any water. Heat oil in small pan until its smoking hot.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Pour into the bowl containing blended ginger garlic mixture. Serve with dosa, upma or anything for that fresh gingery taste. Notes: Store tight and refrigerate for months. Posted in Pickle

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Cranberry Pickle
Published October 9, 2011 | By admin

. Ingredients: Cranberries 1/2 cup Mustard seeds 1 tsp Fenugreek Seeds 1 tsp Red Chilli Powder 2 tbsps Turmeric powder a big pinch Salt to taste Oil 3-5 tbsps Method of preparation: Heat pan on medium low, add fenugreek seeds and roast them until golden brown. Cool and grind fenugreek seeds into fine powder. Wash and pat dry cranberries. Chop them into quarters after removing any hard ends.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, add chopped cranberries, red chilli powder, turmeric powder and salt. Heat oil in a wok on medium low, add mustard seeds and let them crackle. Then add fenugreek seeds powder and remove from heat. Cool the oil to room temperature and pour into cranberries mixture. Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop. Serve with rice, roti, idly Notes: Store tight and refrigerate. Posted in Pickle

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Tamarind Ginger Pickle


Published October 9, 2011 | By admin

Allam Pacchadi . Ingredients: Ginger 5-7 inch piece Tamarind 2 inch sized ball Green Chiles 2-3 Jaggery (grated) 2-3 tbsps Turmeric Powder a pinch Salt to taste Talimpu: Fenugreek Seeds Powder a pinch Urad Dal a big pinch Mustard Seeds a big pinch Cumin Seeds a big pinch Asafoetida a pinch Oil 1 tbsp

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Method of preparation: Remove ends, wash and slice green chiles. Peel and mash ginger thoroughly. Soak tamarind in 2 cups of water and extract all the pulp discarding any viens. Boil the tamarind extract until it thickens a little. Heat oil in a sauce pan, add all talimpu ingredients in order. Then add sliced green chiles and mashed ginger. Finally add reduced tamarind extract, jaggery, turmeric powder and salt. Adjust the seasonings and boil for few more seconds. Remove from heat, cool it down, store tight and refrigerate. Serve with idly, dosa, vada. Notes: Roast the fenugreek seeds until golden brown, powder them and store tight for further use. Posted in Pickle

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Garlic Mango Pickle


Published October 9, 2011 | By admin

Vellulli Avakaya . Ingredients: Garlic 15 20 pods Raw Mango 1 cup chopped Red Chile Powder 2/3 cup Black Mustard Seeds Powder 2/3 cup Salt 2/3 cup Fenugreek Seeds 1/2 tsp Turmeric Powder 1/2 tsp Sesame Oil as required Method of preparation: Peel all the garlic pods and keep aside. Wash, clean and cut the raw mango along with the seed into big chunks. Black mustard seeds are ground into fine powder with a pinch of salt (without salt ground powder can turn bitter in no time).

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, mix garlic pods, raw mango chunks, red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt toghether with few tbsps of sesame oil. If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and adjust the seasonings before following the below steps. Then transfer all the mixed ingredients to a clean jar. Leave the jar for 3 days and on 4th day add more sesame oil until all mango chunks are completely soaked. Seal the jar with a muslin cloth and leave it 5 15 days for the pickle to develop. If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays for years. Notes: If you already have mango pickle made, add few garlic pods into the pickle and leave it for 3 5 days for the garlic pods to absorb the juices. Use as required. Posted in Pickle

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Cucumber Pickle
Published October 9, 2011 | By admin

Keera Dosakaya Pachadi . Ingredients: Cucumber 1/2 Black Mustard Seeds 1/2 cup Red Chile Powder 1/2 cup Fenugreek Seeds Powder 1/2 tsp Salt 1/2 cup Oil 1 cup Method of preparation: Wash the cucumber thoroughly and pat it dry. Peel the cucumber ( if it has thick skin) and remove the ends and seeds (if seeds are too many). Chop the cucumber into big chunks. Grind mustard seeds into somewhat fine powder with a pinch of salt.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, mix cucumber chunks, mustard seeds powder, red chile powder, fenugreek seeds powder and salt together with little oil. When everything is thoroughly mixed, taste and adjust the seasonings if required. Remove into sterilized jar, pour remaining oil and keep the jar tight. The pickle matures in few hours but stays for only few days. Notes: Can use any kind of cucumber (kirby, reuglar, japanese or english cucumber) for this pickle. Posted in Pickle

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Cashew Mango Pickle


Published October 9, 2011 | By admin

Jeedipappu Mamidikaya Koru Pacchadi . Ingredients: Raw Mango 1 Cashews 1/2 3/4 cup Garlic 3 pods Roasted Fenugreek Seeds Powder a big pinch Roasted Cumin Powder 1/2 tsp Red Chile Powder 2 tbsps Salt 2 tbsps Talimpu: Chana Dal 1/2 tsp Urad Dal 1/2 tsp Cumin Seeds 1/2 tsp Mustard Seeds 1/2 tsp Broken Red Chiles 3

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Asafoetida a pinch Sesame Oil 1/2 3/4 cup Method of preparation: Wash, peel and grate the mango. In a mixing bowl, add fenugreek powder, cumin powder, red chile powder and salt. Mix thoroughly and add grated mango and cashews. Heat oil in a small pan, add all talimpu ingredients in order. When chana dal changes color, remove from heat. Let the oil cool to room temperature and add to above pickle bowl. Give the pickle a good stir and store it in a tight jar. Ready to use after a few hours of standing time. This mango cashew pickle stays for a week or two if refrigerated. Notes: Make sure raw mango is sour. Posted in Pickle

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Tindora Pickle
Published October 9, 2011 | By admin

Dondakaya Avakaya . Ingredients: Tindora / Tendli 15 20 Black Mustard Seeds 1/4 cup Red Chile Powder 1/2 cup Fenugreek Seeds Powder 1/2 tsp Turmeric Powder a pinch Salt 1/2 cup Lemon Juice 2 4 tbsps Oil 1 cup Method of preparation: Wash tindora thoroughly and pat them dry. Remove ends, chop each tindora vertically twice and then horizontally once in the middle. Grind mustard seeds into somewhat fine powder with a pinch of salt.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a mixing bowl, mix mustard seeds powder, red chile powder, fenugreek seeds powder, turmeric powder and salt together. Stir in tindora pieces and oil. When everything is thoroughly mixed, taste and adjust the seasonings if required. Tightly store in a sterilized jar. Add lemon juice if you wish. This pickle matures in few hours and stays fresh for few weeks if refrigerated. Lightly fry the tindora in oil before adding to spices for the pickle to stay longer. Notes: Instead of using plain oil, temper the pickle with mustard seeds and asafoetida. Posted in Pickle

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Simple Sorrel Leaves Pickle


Published October 9, 2011 | By admin

Gongura Pachadi . Ingredients: Sorrel Leaves 8 cups packed Urad Dal 1 tbsp Whole Dried Red Chiles 6 10 Garlic 6 pods White Sesame Seeds 1 tbsp Salt to taste Oil as required Method of preparation: Pluck sorrel leaves from the hard stem, wash and pat them dry. Remove stems and seeds from the dried red chiles. Peel, remove hard ends of garlic pods.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat a tbsp of oil in a pan, add sorrel leaves and fry them on medium flame until soft. Heat half a tsp of oil in an empty pan, add urad dal and dried red chiles. Fry them on medium flame until the dal turns light brown and red chiles look crisp. Once cooled, grind the fried sorrel leaves, urad dal and red chile mixture and salt into smooth paste without adding any water. Heat a tbsp of oil in a non stick pan, add garlic cloves. When they start to change color, add ground sorrel leaves mixture and sesame seeds. Fry the whole pickle for a minute adding more oil if required. Store tight in a clean jar and this pickle stays for a year if taken pickling precautions. Serve with steamed rice and a thick slice of onion. Notes: Add sliced onion in oil along with garlic cloves if you wish but this reduces the pickle life. Posted in Pickle

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Mango Fenugreek Pickle


Published October 9, 2011 | By admin

Mamidikaya Menthi Mukkalu . Ingredients: Mango 1 Fenugreek Seeds 1 tsp Red Chile Powder 2 tbsps Turmeric Powder 1/2 tsp Salt 1 tbsp Mustard Seeds 1 tsp Oil 6 tbsps Method of preparation: Roast fenugreek seeds in a pan without oil until they turn golden brown. Cool and grind roasted fenugreek seeds into fine powder. Peel and chop raw mango into small cubes (around 1 1/2 cups). In a mixing bowl, mix chopped raw mango, turmeric powder, red chile powder and salt together.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat oil in a pan, add mustard seeds. When mustard seeds almost stop spluttering, add fenugreek seeds powder. Pour this hot oil onto the raw mango pieces and keep covered for few minutes. Once cooled to room temperature, remove onto a clean jar and store tight. Stays fresh for few weeks if refrigerated. Notes: Adjust all the seasonings according to the sourness of the raw mango. Posted in Pickle

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Amla Pickle
Published October 9, 2011 | By admin

Marigina Usirikaya Pachadi . Ingredients: Gooseberry / Amla (fresh/ frozen) 12 Urad Dal Red Chile Powder 2 tbsps Fenugreek Seeds Powder 1/2 tsp Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Curry Leaves a few (optional) Turmeric Powder a big pinch Asafoetida a big pinch Salt to taste Oil 1 1 1/2 Cup Method of preparation:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash, clean and pat dry gooseberry. Using a paring knife, make small cuts in gooseberry without breaking it down. Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves , fenugreek seeds powder and asafoetida. Then add gooseberry, turmeric powder and salt. Lightly cover and cook for about 3 5 minutes or until gooseberry turns soft from inside. Uncover, remove from heat and cool the mixture to room temperature. Now add urad dal red chile powder and mix thoroughly. Store in a clean long jar and always refrigerate. Adjust salt every two days to avoid spoilage. Notes: Make sure the pickled gooseberry is soaked in its own oil at all times. Posted in Pickle

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Mango Pickle
Published October 9, 2011 | By admin

Avakaya / Aavakaaya . Ingredients: Raw Mango 1 Red Chile Powder 2/3 cup Black Mustard Seeds Powder 2/3 cup Salt 2/3 cup Oil 2 cups (app.) Method of preparation: Wash, clean and pat dry mango. Cut the raw mango with the seed into big chunks. If the mango is not sour enough, reduce the quantity of salt. In a clean mixing bowl, mix raw mango chunks, red chile powder, black mustard seeds powder and salt together with half a cup of oil. Then transfer all the mixed ingredients in to a clean sterilized jar.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Leave the jar for 3 days and on 4th day add oil until all mango chunks are completely soaked. Seal the jar with a muslin cloth and leave it 5 10 days for the pickle to develop. If taken care to use dry utensils and to not expose to humidity (water spoils the pickle), the pickle stays fresh for a year. Notes: Grind black mustard seeds with a pinch of salt once the mango pieces are chopped else the powder might turn sour. Posted in Pickle

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Lemon Pickle
Published October 9, 2011 | By admin

Nimmakaya Uragaya . Ingredients: Lemons 12 Salt 125 gms Turmeric Powder 1 tsp Red Chile Powder 2 tsps Mustard Seeds 1/2 tsp Asafoetida a big pinch Oil 1 tbsp Method of preparation: Wash and pat dry lemons. Once completely dried, squeeze the juice out of half of the lemons into a mixing bowl. Cut the other half of the lemons vertically twice. If the lemon slices are too big, cut them into half. Add the cut pieces, turmeric powder and salt into the lemon juice bowl and mix thoroughly.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Place all the mixed ingredients into a clean dry jar, cover and store. On third day, place the jar under direct sunlight for 3 days. If the sun is too bright, one day will do the job. Store the sun dried lemon pickle in a dry place. This pickle stays for a year if taken pickling precautions. When necessary, take 3 tbsps of above lemon pickle and red chile powder into a small bowl. Heat oil in a pan, add mustard seeds and asafoetida. When mustard seeds start spluttering, remove from heat and add to above bowl. Mix thoroughly and serve. Notes: Thick skinned lemons take more time to mature. Posted in Pickle

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Cilantro Leaves Pickle


Published October 9, 2011 | By admin

Kotthimera Ooragaya . Ingredients: Cilantro 2 cups packed Whole Red Chiles 10 15 Fenugreek Seeds 1 tsp Freshly Squeezed Lemon Juice 1/4 cup Salt app. 1/2 cup Oil 1 cup Method of preparation: Clean, wash, remove stems and pat dry cilantro. Once completely dried, cilantro needs to be finely chopped. Heat tsp of oil in a pan, add fenugreek seeds and broken red chiles. Fry until red chiles change color and remove from heat.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Make sure not to burn the spices which spoils the whole pickle. Cool the fried ingredients and grind them into fine powder in a spice blender. In a mixing bowl, add chopped cilantro, ground spice powder, lemon juice and salt. Mix thoroughly and slowly stir in oil. Taste and adjust the seasonings if required. Store the cilantro pickle in a tight sterilized jar and it stays fresh for few months. Notes: Stir in white sesame seeds at end if you wish Posted in Pickle

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Cilantro Tamarind Pickle


Published October 9, 2011 | By admin

Kotthimera Chintapandu Avakaya . Ingredients: Cilantro 2 cups packed Tamarind Extract 4 tbsps Whole Red Chiles 10 15 Mustard Seeds 1 tbsp Fenugreek Seeds 1 tsp Salt around 1/2 cup Oil 1 cup Method of preparation: Clean, wash, remove stems and pat dry cilantro. Once completely dried, cilantro needs to be finely chopped.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Heat tsp of oil in a pan, add mustard seeds, fenugreek seeds and broken red chiles. Fry until red chiles change color and remove from heat. Cool the fried ingredients and grind them into fine powder. Heat tbsp of oil in the same pan, add chopped cilantro and fry until it completely wilts. Then add tamarind extract, ground spice powder and salt. Once the mixture comes to a bubble, add oil and remove from heat. Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays fresh for few months. Notes: Make sure not to burn the spices which spoils the whole pickle. Posted in Pickle

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Vakkaya Pickle
Published October 9, 2011 | By admin

Vakkaya Avakaya . Ingredients: Vaakaya 1 cup Mustard seeds 2 tbsps Fenugreek Seeds 1 tsp Red Chilli Powder 2 tbsps Turmeric powder a big pinch Salt 2 tbsps Oil 3-5 tbsps Talimpu: Chana Dal 1 tsp Mustard Seeds 1/2 tsp Asafoetida a big pinch Oil 1 tsp

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Method of preparation: Heat pan on medium flame, add fenugreek seeds and roast them until golden brown. Cool and grind fenugreek seeds into fine powder along with mustard seeds. Wash and pat dry vaakkaya. Halve and deseed vaakkaya (seeds are quite bitter). In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek mustard powder, turmeric powder and salt. Heat oil in a small pan on medium flame, add all talimpu ingredients in order. When chana dal changes color, add this to above pickle bowl. Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop. Serve with rice, roti, idly Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life. Posted in Pickle

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Lemon Cucumber Pickle


Published October 8, 2011 | By admin

Dosakaya Avakaya . Ingredients: Lemon Cucumber 1 small Black Mustard Seeds 1/4 cup Red Chile Powder 1/2 cup Fenugreek Seeds Powder a pinch Salt 1/3 cup Oil 1 cup Method of preparation: Wash the cucumber and pat it dry. Remove ends, deseed and chop cucumber into small pieces. Grind mustard seeds into somewhat fine powder with a pinch of salt. In a mixing bowl, mix chopped cucumber, mustard seeds powder, red chile powder, fenugreek seeds powder and salt together with little oil. When everything is thoroughly mixed, taste and adjust the seasonings if required. Remove into sterilized jar, pour remaining oil and close the lid. The pickle matures in an hour and stays for only few weeks if refrigerated.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Taste a piece of cucumber to make sure its not sweet. Posted in Pickle

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Ash Gourd Pickle


Published October 8, 2011 | By admin

Boodida Gummadikaya Avakaya . Ingredients: Ash Gourd / Winter Melon 7 x7 inch piece Black Mustard Seeds Powder 1/2 cup Red Chile Powder 1/2 cup Turmeric Powder a big pinch Garlic 20 pods Lemon Juice 4 tbsps Salt 1/4 cup Oil 1 cup Method of preparation: Pat dry, remove seeds and finely chop ash gourd. Peel the garlic pods. In a mixing bowl, mix chopped ash gourd, mustard seeds powder, red chile powder, turmeric powder, garlic pods, lemon juice and salt together with half of oil. When everything is thoroughly mixed, taste and adjust the seasonings if required.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Remove the pickle into sterilized jar and pour in the remaining oil. Use the pickle after few hours. Ash gourd pickle stays for few weeks if well preserved. Notes: Make sure ash gourd is not too tender. Posted in Pickle

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Sesame Mango Pickle


Published October 8, 2011 | By admin

Nuvvu Pindi ooragaya / Nuvvulu vuragaya . Ingredients: Sour Raw Mango 1 Red Chile Powder 1 cup White Sesame Seeds Powder 1 cup Salt 3/4 cup Sesame Oil 2 cups Method of preparation: Wash, clean and pat dry mango. Cut the raw mango with the seed into big chunks. If the mango is not sour enough, reduce the quantity of salt. In a clean mixing bowl, mix raw mango chunks, red chile powder, sesame seeds powder and salt together with half a cup of oil. Then transfer all the mixed ingredients in to a clean sterilized jar. Leave the jar for 3 days and on 4th day add remaining oil until most of the mango chunks are soaked. Seal the jar with a muslin cloth and leave it 5 10 days for the pickle to develop.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk If taken care to use dry utensils and to not expose to humidity (moisture spoils the pickle), the pickle stays fresh for a year. Notes: White sesame seeds powder is nothing but the finely ground white sesame seeds. Posted in Pickle

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Dabbakaya Pickle
Published October 8, 2011 | By admin

Dabbakaya Ooragaya . Ingredients: Dabbakaya 2 Salt 125 gms Roasted Fenugreek Powder 1/2 tsp Turmeric Powder 1 tsp Red Chile Powder 2 tsps Mustard Seeds 1/2 tsp Asafoetida a big pinch Oil 1 tbsp Method of preparation: Wash and pat dry dabbakayalu. Once completely dried, squeeze the juice out of one dabbakaya into a mixing bowl. Cut the other dabbakaya into big chunks. Add the chunks, turmeric powder and salt into the mixing bowl containing juice and mix thoroughly. Place all the mixed ingredients into a clean dry jar, cover and store. On third day, place the jar under direct sunlight for 3 days stirring at the beginning of each day. This pickle stays for years if taken pickling precautions.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk When ready to serve, take 3 tbsps of matured dabbakaya pickle and red chile powder into a small bowl. Heat oil in a pan, add mustard seeds and asafoetida. When mustard seeds start spluttering, remove from heat and add to pickle bowl. Mix thoroughly and serve. Notes: Since the skin is too thick, pickle needs atleast 10 15 days to mature. Posted in Pickle

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Seasoned Green Chiles in Coriander Powder


Published October 8, 2011 | By admin

Dhaniyala Podilo ooresina Mirapakayalu . Ingredients: Indian Green Chiles 15 20 app. Coriander Seeds 3/4 cup Salt 1/2 cup Oil 1 cup Method of preparation: Roast coriander seeds in a shallow pan until aromatic and grind them into fine powder once completely cooled. Remove stems, wash and pat dry green chiles. Once completely dried, slit the green chiles in the middle with its tail intact. In a dry glass jar, add green chiles, coriander powder and salt. Pour oil all over the top and seal the lid. Leave the jar for 3 6 days by stirring each day. Serve with hot steamed rice, plain dal and ghee. Stays for couple of months fresh if kept in a dry place.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Notes: Choose tender green chiles for this recipe, if you can Posted in Pickle

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Preserved Ginger Pickle


Published October 8, 2011 | By admin

Allam Pachadi . Ingredients: Ginger 250 gms Tamarind 250 gms Jaggery (grated) 500 gms Fenugreek Seeds 1 tsp Mustard Seeds 1 tbsp Turmeric Powder 1/2 tsp Asafoetida 1/2 tsp Dried Red Chiles 10 15 Salt to taste Oil 1/2 cup Method of preparation: Wash, peel and pat dry ginger. Roughly chop the dried ginger and mash it thoroughly. Pat it dry again and make sure its dried completely. Boil tamarind in half a cup of water and once cooled, extract all the thick juice discarding any pulp.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Shallow fry dried red chiles, fenugreek seeds and mustard seeds separately in a pan until aromatic. Cool the roasted ingredients and grind them together into fine powder using a spice grinder. Heat oil in a pan, add asafoetida and remove from heat. Blend dried ginger, jaggery, tamarind juice, ground powder, turmeric powder and salt into smooth paste. Pour the tempered oil onto the ground ginger pickle and mix thoroughly. Remove onto a clean dry jar and store tight. Serve with idly, dosa, utappam or simply plain steamed rice. Stays fresh in a refrigerator for few months. Notes: Make sure to adjust the ingredients (more ginger, less jaggery, more spice) according to your preference. Posted in Pickle

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Gooseberry Pickle
Published October 8, 2011 | By admin

Usirikaya Nilava Pachadi / Amla Pickle . Ingredients: Gooseberries / Amla 2 cups Turmeric Powder 2 tbsps Salt 3/4 1 cup Cumin Seeds 1 tsp Fresh Red / Green Chiles 2 Cilantro few sprigs Method of preparation: Clean, wash, pluck and pat dry cilantro leaves. Remove stems, wash and pat dry green chiles. Wash gooseberries and pat them dry. Leave the gooseberries under sun for few hours if possible to make sure they are completely dried. Use a knife to make multiple deep slits on each gooseberry. Apply turmeric powder and if possible pound the gooseberries a little with pestle. Traditionally, big mortar and pestle is used to pound the gooseberries.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Store all the mashed gooseberries in a clean dry ceramic jar for 3 days. On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds. Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar. These gooseberries stay for many years if kept in a dry place. When ready to make the pickle, take a handful of gooseberries into a bowl. Thoroughly grind cilantro, cumin seeds and green chiles in a blender. Finally add gooseberries and blend again into somewhat coarse paste. Serve with hot steamed rice and dollop of ghee. Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember to use the pickle made of these within a few days. Posted in Pickle

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Mango in Panch Phoran Powder


Published October 8, 2011 | By admin

Aam Panch Phoran Achaar . Ingredients: Raw Mango 1 Panch Phoran Powder 2 tbsps Roasted Cumin Powder 1 tbsp Red Chile Powder 1 tbsp Turmeric Powder 1 tbsp Salt as required Mustard Oil 5 tbsps Method of preparation: Wash thoroughly and chop raw mango into 1 inch thick slices. Discard the seed and preheat the oven to 325F. Apply turmeric to the mango pieces and keep them aside for 10 20 minutes. Arrange the mango slices on a baking tray and bake for 10 20 minutes. Alternatively, dry the mango pieces under sun for a day or two. In a mixing bowl, mix together panch phoran powder, roasted cumin powder, red chile powder and salt. Stir in lightly dried mango pieces and mustard oil.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Store tight in a dry jar and let the mango panch phoran pickle mature for couple of days. Serve mango in panch phoran powder with plain rice or with any dal. Notes: Make sure not to over dry the mango pieces. Posted in Pickle

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Bitter Gourd Pickle


Published October 8, 2011 | By admin

Kakarakaya Avakaya / Karele Achaar . Ingredients: Bitter Gourd 2 Mustard Seeds 2 tbsps Red Chilli Powder 4 tbsps Roasted Coriander Powder 1 tbsp Roasted Cumin Powder 1/2 tbsp Turmeric Powder 1 tsp Mustard Oil 1/4 cup Canola Oil 1/2 cup Salt as required Method of preparation: Grind mustard seeds into fine powder with few pinches of salt. Wash, lightly scrape, remove ends and halve the bitter gourds vertically. Remove any seeds inside the bitter gourd halves and chop bitter gourds into very small pieces. Apply salt, turmeric powder to the chopped bitter gourd pieces and leave them aside for atleast an hour.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk After an hour, tightly squeeze the bitter gourd pieces to discard all the bitter juice. Put the squeezed bitter gourd pieces in a mixing bowl. Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and salt (little less than 3 tbsps) to the above mixing bowl. Mix everything thoroughly, adjust the seasonings and take contents of mixing bowl into a clean dry jar. Heat both the oils till hot, pour both the hot oils into the jar and stir. Cool the bitter gourd pickle completely before applying the lid. Store tight and let the bitter gourd pickle mature for a day or two. Bitter gourd pickle stays for months if refrigerated. Notes: Make sure to leave the salted bitter gourd pieces for atleast one hour before proceeding with the recipe. Posted in Pickle

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Quick Lemon Juice Pickle


Published October 8, 2011 | By admin

Lemon pickles are quite famous all over India. Lemons generally need to be treated with turmeric powder and salt for few days to make a pickle. In this recipe, lemon juice is used instead of the lemon skin. Although the skin can be finely chopped and added to the pickle (which needs atleast 2 days of mature time). Here, lemon juice is mixed with red chilli powder and salt. It is then tempered with hot oil and spices. This lemon pickle is instant and generally made in small batches or when ever necessary. Makes: 4 6 Servings . Ingredients: Lemon 1 Red Chile Powder 1 tbsp Salt to taste Talimpu: Urad Dal 1/2 tsp Cumin Seeds 1/2 tsp Mustard Seeds 1/2 tsp Broken Red Chiles 3 Curry Leaves 6 (optional) Oil 1 tsp

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Method of preparation: Squeeze the juice out of lemon (around 2 tbsps) onto a ceramic or glass bowl. Mix red chile powder and salt to the freshly squeezed lemon juice. Heat oil in a pan, add all talimpu ingredients in order. When urad dal changes color, remove from heat and immediately add to above lemon juice bowl. Serve with dal rice or rasam rice or with plain idly or dosa etc Notes: Make sure to adjust the thickness of the pickle by adding more or less lemon juice. Suggestions: Pickle is too runny Add more red chile powder to the pickle. Variations: Simple Lemon Pickle, Preserved Lemon Pickle. Other Names: Talimpu Pettina Nimmakaya Karam, Telika Nimma Karam, Quick Nimboo Pickle. Posted in Pickle

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Chickpeas Mango Pickle


Published October 8, 2011 | By admin

Senagala Avakaya Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with multiple ingredients and various methods. In chickpeas mango pickle, raw black or brown chickpeas are added along with mango pieces. Chickpeas soaks up sourness from mango and heat from red chile powder giving the pickle a different dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle to mature. Makes: 4 5 Cups of Pickle . Ingredients: Raw Black or Brown Chickpeas 1/2 Cup Raw Mango 1 Red Chile Powder 2/3 cup Powdered Black Mustard Seeds 2/3 cup Salt 2/3 cup Fenugreek Seeds 1/2 tsp Turmeric Powder 1/2 tsp Sesame Oil as required Method of preparation:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make sure raw mango is sour enough. In a mixing bowl, mix together red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt. Then stir in raw mango chunks with few tablespoons of sesame oil. Taste the pickle and adjust the seasonings before following the below steps. If the mango is not sour enough, reduce the quantity of salt. Then transfer all the mixed ingredients in to a clean sterilized jar. Leave the jar for 3 days and the next day stir in black chickpeas. Pour sesame oil until all mango chunks are completely soaked in oil and give the pickle a good stir. Seal the jar with a muslin cloth and leave it 15 30 days for the pickle to develop and chickpeas to absorb all the flavors. Chickpeas mango pickle stays fresh for an year and serve it with steamed rice or idly or roti etc Notes: Make sure to mix the pickle thoroughly every few months. Add more sesame oil to make sure mango pieces are always in oil. Suggestions: If chickpeas is raw even after a month, add more oil if required and leave it to mature for few more days. Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc Other Names: Kaala Chana Aur Aam Ka Achaar, Pacchi Senagala Avakaya. Posted in Pickle

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Preserved Amla Pickle


Published October 8, 2011 | By admin

Usirikaya Pachadi Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla pickle has multiple versions. Here, amla is pounded with turmeric powder and preserved along with salt. When necessary, small amounts of preserved pickle are taken out. The preserved amla pickle is grinded along with few spices like cumin seeds, green chiles and garlic pods. The prepared amla pickle is mixed with plain steamed rice and consumed as a first course. Makes: around a cup of gooseberry pickle . Ingredients: Indian Gooseberry 2 Cups Turmeric Powder 2 tbsps Salt 3/4 Cup 1 Cup Green Chiles 1 Cumin Seeds 1/2 tsp Garlic 2 pods Method of preparation: Clean, wash and pat dry fresh amla. If possible, dry them under sun for few minutes.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Use a knife to make multiple deep slits on each gooseberry. Then mash the slitted gooseberries with mortar and pestle along with turmeric powder. Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days. On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds. Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with a clean muslin cloth. If taken pickling precautions, this amla pickle stays for years. Aged alma turns black as you can see in the above picture. To prepare few servings when necessary, take half a cup of amla pickle out of the storage jar. Grind the amla pickle with green chile and cumin seeds. Finally add garlic pods and give it a quick pulse. Store the prepared alma pickle in a clean jar and it stays for a month or two. Serve with plain steamed rice and dollop of ghee. Notes: Use the stored amla pickle when necessary or else the pickle spoils easily when ground with garlic and all the spices. Suggestions: If pickle needs more spice, grind it with more green chiles. Salt acts as a preservative, so dont reduce the amount of salt in the gooseberry pickle. Variations: Gooseberry Pickle, Instant Amla Pickle. Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.

Posted in Pickle

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Green Tomato Pickle


Published October 8, 2011 | By admin

Pacchi Tomato Ooragaya Green tomatoes are unripe tomatoes. Since the unripe tomatoes are raw, this pickle stays for couple of weeks. This is simple green tomato pickle made by chopping up the green tomatoes and mixing it with coarsely ground garlic, red chile powder and salt. Sesame oil is generally used as a pickle base since it enhances the flavor of the pickle. Makes: around 1 Cup of green tomato pickle . Ingredients: Green Tomatoes 4 5 small Garlic 10 medium Pods Red Chile Powder 1 heaped tbsp Salt 1/2 tbsp Sesame Oil 2 tbsps Method of preparation: Clean, wash and pat dry green tomatoes. Once dry, chop the green tomatoes into small pieces. Peel, remove hard ends and roughly chop garlic pods. Grind the garlic pods coarsely in a spice grinder.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a clean and dry mixing bowl, add chopped green tomatoes, ground garlic, red chile powder and salt. Use a pestle to slightly mash all the ingredients till tomatoes leave little juice. Pour sesame oil on to the mashed pickle and mix thoroughly. Take the pickle into a clean dry jar and store tight. Use green tomato pickle after a day. Notes:Green tomato pickle stays fresh for couple of weeks if taken pickling precautions. Suggestions: If pickle needs more salt or red chile powder, add them. Make sure green tomatoes are not too juicy. Variations: Chop the tomato very fine to reduce the mature time. You can also make talimpu at end with mustard seeds and curry leaves if you wish. Other Names: Unripe Tomato Pickle, Simple Raw Tomato Pickle. Posted in Pickle

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Salted Mango Pickle


Published October 8, 2011 | By admin

Uppu Avakaya Mango pickle is the most famous Indian pickle. There are tens of varieties of mango pickle and this is one of those especially made in Andhra Pradesh. Here, salted mango pickle is not supposed to contain red chilli powder or any other spicing. Uppu Avakaya as it is called is made of sesame seeds which are roasted till golden color and ground into fine powder, mustard seeds which are ground finely, and salt. Makes: 4 5 of Salty Mango Pickle . Ingredients: Raw and Sour Mango 3 Medium Sized Roasted Sesame Seeds Powder 1 1/2 Cups Mustard Seeds Powder 1/2 Cup Salt 1/2 Cup Sesame Oil 1 Cup app. Method of preparation: Wash thoroughly and pat dry raw mangoes. Once completely dry, chop the mangoes into big chunks. In a mixing bowl, mix together roasted sesame seeds powder, mustard seeds powder and salt. Add the chopped mango into mixing bowl and slowly stir in enough sesame oil.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Transfer all the contents to a clean dry jar and pour remaining oil. If the mango pieces are not soaked in oil, add more as required. Give the pickle a quick stir, seal the jar and store in a dark dry place. Let the pickle mature for around two months before using it. Notes: Make sure to add more oil as required to keep all the mango pieces soaked in oil. Suggestions: If pickle seems too salty, let it mature for couple of more weeks before using. Variations: Sesame Mango Pickle, Mango Pickle, Chickpeas Mango Pickle. Other Names: Salty Mango Pickle. Posted in Pickle

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Fenugreek Mango Pickle


Published October 8, 2011 | By admin

Menthi Pindi Ooragaya. Mango Pickle is the most prepared pickle in India. Mango pickle can be made with multiple ingredients using various methods. In fenugreek mango pickle, fenugreek seeds are roasted till beautiful golden color or till aromatic. The freshly roasted fenugreek seeds are cooled and ground into fine powder. The chopped mango pieces are mixed with the prepared spice powders and soaked in oil to mature. Makes: around 2 Cups of Fenugreek Mango Pickle . Ingredients: Raw Mango 1 large Red Chile Powder 1/2 cup Salt 1/3 cup Fenugreek Seeds 2 tsps Turmeric Powder 1/2 tsp Sesame Oil 1 Cup or more Method of preparation: Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make sure raw mango is sour enough.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Roast fenugreek seeds in a heavy bottomed pan till golden brown or till aromatic. Cool and grind the roasted fenugreek seeds into fine powder. In a mixing bowl, mix together red chile powder, fenugreek seeds powder, turmeric powder and salt. Then stir in raw mango chunks with few tablespoons of sesame oil. Taste the pickle and adjust the seasonings before following the below steps. If the mango is not sour enough, reduce the quantity of salt and if mango is too sour, increase the salt. Then transfer all the mixed ingredients in to a clean sterilized jar. Pour sesame oil until all mango chunks are completely soaked in oil and give the pickle a good stir. Seal the jar with a muslin cloth and leave it 15 30 days for the pickle to develop. Fenugreek mango pickle stays fresh for nearly an year. Serve fenugreek mango pickle with steamed rice or idly or roti etc Notes: Make sure to mix the pickle thoroughly every few months. Add more sesame oil to make sure mango pieces are always in oil. Suggestions: If pickle is too bitter, add tbsp of red chilli powder and enough salt to the pickle and stir. Add oil if required. Variations:Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc Other Names: Menthi Ooragaya, Methi Dana Achaar. Posted in Pickle

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Ginger Mango Pickle


Published October 8, 2011 | By admin

Allam Avakaya. Among the numerous recipes of mango pickle, ginger mango pickle is one of the most famous. Ginger root spices up the mango pickle and gives this pickle a distinct flavor. Ginger is finely grated and mixed along with chopped raw mango pieces and various spices. This pickle matures in a week or two and stays fresh for an year if taken pickling precautions. Makes: around 2 Cups of Ginger Mango Pickle . Ingredients: Ginger 6 8 inch long piece Raw Mango 1 large Red Chile Powder 2/3 cup Black Mustard Seeds Powder 2/3 cup Salt 2/3 cup Fenugreek Seeds 1/4 tsp Turmeric Powder 1/2 tsp Sesame Oil 1 1/2 Cup or as required Method of preparation:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Wash, pat dry, peel and finely grate ginger. Clean, wash thoroughly, pat dry and chop raw mango along with its seed into small chunks. If the mango is sour but not sour enough, reduce the quantity of salt. In a mixing bowl, mix red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt together with few tbsps of sesame oil. Add grated ginger and raw mango chunks and mix thoroughly to let the spices stick to the mango pieces. Then transfer all the mixed pickle ingredients into a clean ceramic or glass jar. Leave the jar for a day or two and on next day, add sesame oil until all mango chunks are completely soaked. Seal the jar with a muslin cloth or with a tight lid and leave it for 7 15 days for the pickle to develop. Serve ginger mango pickle with idly, dosa or mix it with plain steamed rice. Notes: Black mustard seeds are ground into fine powder with a pinch of salt to make black mustard seeds powder. Suggestions: If pickle needs more ginger, add few more tbsps of freshly grated ginger to the pickle and mix well. Variations: If you have plain mango pickle made, add grated ginger into the pickle and leave it for 3 5 days for the pickle to absorb all the juices. Other Names: Allam Mavidikaya Avakaya. Posted in Pickle

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Ground Mango Pickle


Published October 8, 2011 | By admin

Tokkudu Magaya. This is a complex version of mango pickle prepared from dried mango pieces. Raw and sour mangoes are sliced and kept under sun till completely dried. Dried mango pieces are ground into small pieces and mixed with other spices. The mango pickle is finished by tempering oil with asafoetida and garlic pods. Makes: around 3 Cups of Mango Pickle . Ingredients: Raw Mango 6 Large Red Chilli Powder 1/4 kg Mustard Seeds 2 tbsps Fenugreek Seeds 1 tbsp Garlic 2 Whole Cloves Asafoetida 1 tsp Turmeric Powder 1 tsp Salt 1/4 Kg Mustard Seeds 1 tsp Dried Red Chiles 2 Sesame Oil 1/2 kg Method of preparation:

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Break the garlic cloves and peel all the garlic pods. Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on medium heat for few seconds. Once cooled to room temperature, grind mustard seeds and fenugreek seeds into fine powder. Peel, deseed and thickly slice the raw mango. In a mixing bowl, mix raw mango slices, turmeric powder and salt. Leave the mixing bowl covered for 3 days. On 3rd day evening, squeeze off the liquid oozed out of the mango pieces and collect the liquid into a bowl. Tie the squeezed mango pieces in a muslin cloth. Place the tied mango pieces on a high perforated plate and place a heavy weight on the mango pieces. Next day, mix together the collected liquid and the liquid obtained by putting a weight on the pieces. Place the obtained liquid under sun for 3 days and later reserve the liquid. Keep the squeezed out mango pieces under sun until they are left with no moisture or until they can be broken easily. Grind the dried mango pieces into small pieces using a grinder. In a mixing bowl, mix together reserved liquid, red chilli powder, ground mustard seeds powder and fenugreek seeds powder. Then stir in the ground dried mango pieces into the mixing bowl. Heat few tbsps of oil in a pan, add garlic pods. Once garlic pods start to change color, add a tsp of mustard seeds, dried red chiles and asafoetida. Once mustard seeds stop spluttering, add this to the mango pickle bowl and mix thoroughly. Heat remaining sesame oil till smoking point, add to the pickle and mix well. Store ground mango pickle tight in a clean dry jar. Serve when required and this pickle stays fresh for half an year. Notes: Make sure to adjust salt according to the sourness of the mango pieces. Suggestions: If the pickle is too salty even after a month add more red chilli powder to it along with sufficient oil. If there is not enough oil in the pickle, heat half a cup or more of oil to the smoking point and mix into the pickle. Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and Mango Pickle Chutney. Other Names: Tokkina Magaya. Posted in Pickle

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Carrot and Bean Pickle


Published October 8, 2011 | By admin

Carrot and Beans Pickle. Carrots and fresh green beans are chopped into couple of inch long pieces. Mustard seeds and coriander seeds are ground finely and mixed with lemon juice and oil. Chopped vegetables are tossed in the prepared spices and left in sun light for couple of days before the pickle is ready. Makes: around 1 1/2 Cups of Carrot and Beans Pickle. . Ingredients: Baby Carrots 7 or 1 Regular Carrot Fresh Green Beans 5 Mustard Seeds 1 tbsp Coriander Seeds 1 tsp Turmeric Powder 1/4 tsp Lemon Juice 2 tsps Salt to taste Peanut Oil 1 tbsp Method of preparation: Wash, peel, remove ends and pat dry carrots. Halve and thickly slice the carrots into 2 inch long pieces.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Clean well, remove ends, halve and chop the beans into 2 inch long pieces. Heat the oil a bit and cool it completely. Grind mustard seeds and coriander seeds into coarse powder using a spice blender. In a mixing bowl, add the ground mustard and coriander seeds along with turmeric powder and salt. Then add the chopped carrots and beans to the mixture along with lemon juice and oil. Mix everything well and transfer to a clean dry glass or ceramic or plastic jar. Let the pickle sit for couple of days in sun light before using. Serve carrot and bean pickle with yogurt rice etc Notes:Make sure to take necessary pickling precautions to lengthen the pickle life. Suggestions: Make sure to leave the pickle for more time if any of the ingredients seems raw and flavorless. Variations: You can also add few tsps of red chili powder along with other spices for extra spice. Any other thinly sliced raw vegetables can be added. Other Names:Carrot and Bean Pickle.

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Chillies in Cumin Powder


Published October 8, 2011 | By admin

Jeera Mirchi. Cumin seeds are roasted on low flame and ground into fine powder for fresh flavor. Tender Green Chiles are stuffed with roasted cumin powder and mixed with lemon juice. They are then stored in a jar with good amount of oil and left to mature for couple of days before using. Makes: 6 Chillies in Cumin Powder. . Ingredients: Fresh Long Green Chiles 6 Cumin Seeds 3 tbsps Lemon Juice 1 tbsp Salt to taste Mustard Oil 3 tbsps Method of preparation: Wash thoroughly, pat dry and slit green chiles with its stem and tail intact. Heat a heavy bottomed pan on low flame, add cumin seeds and roast them until aromatic or until the seeds darken a bit (around 4 minutes). Cool the roasted cumin seeds completely to room temperature and grind them into fine powder using spice blender.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk Mix together roasted cumin powder, a tbsp of oil and salt. Take a tsp of the above cumin mixture and stuff it into green chiles. Arrange the green chiles on a plate, add lemon juice and remaining cumin powder. Mix well and pour the remaining oil over the green chiles. Alternatively, if you choose smaller green chiles, they can be transfered to jar before adding oil. Cover the plate with a plastic wrap or close it with another plate. Leave the green chillies for couple of days to mature before using them. Serve chillies in cumin powder with any dal rice or yogurt rice. Notes: Make sure to choose fresh and tender green chiles as they tend to be mildly hot. Dont over roast cumin seeds. Suggestions: Stir the green chillies at least once every day. Add more oil if they tend to dry out a bit. Variations: Also check out some other variations of this simple green chile picle. Green Chiles in Mustard Seeds Powder, Mirchi in Ajwain, Green Chillies in Lemon Juice. Other Names: Jeera Mirchi, Jeelakarra Mirapakayalu. Posted in Pickle

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Ginger Yogurt Chutney


Published October 8, 2011 | By admin

Allam Majjiga Pachadi. Preserved Ginger Pickle is used in the making of this chutney. Few tablespoons of yogurt is mixed with the ginger pickle along with chopped onion and green chiles. This chutney is generally served with idly, dosa etc. as a quick fix. Makes: around 6 Servings Ginger Yogurt Chutney. . Ingredients: Preserved Ginger Pickle 1 tbsp Small Onion 1/2 Green Chilli 1 Spring Onion 1 Plain Yogurt 3 tbsps Method of preparation: Peel and finely chop onion. Wash, remove ends and finely chop spring onion. Wash, remove stem and finely chop green chilli.

Main Source http://recipes2u.tk This Document is Authorized By the Any more informed Details Can be get from 10 000 + Recipes and Secret Ancient recipes from http://recipes2u.tk In a bowl, mix ginger pickle, chopped onion, spring onion, green chilli and yogurt thoroughly. Serve ginger yogurt chutney with dosa, rice, idly Notes:Stays for a week or so if refrigerated. Suggestions: Add more yogurt to the chutney if desired. Variations: You can also add a tsp of lemon juice to the pickle if desired. Mango Pickle Chutney is a good variation of this pickle which uses mango pickle. Other Names: Allam Majjiga Pachadi, Ginger Yogurt Chutney.

Posted in Pickle