Garlic Powder!

Garlic Powder/Podi

 We know that garlic has got great medicinal effects and especially it is good for heart.This recipe is also a heart friendly one.

Let us see how to prepare  garlic podi/ powder.
You need

1. Peeled garlic  a handful.
2. toor dhal/sambhar dhal--- 1 cup.
3. Red Chillies-----1or 2.
4. Salt to taste.
5. cooking oil -quarter tea spoon.

Let us see in the video as to how to prepare this :

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Tomato Gojju

click here to read in Tamil.தமிழில் இங்கே படிக்கலாம். 
Yesterday, feeling bored, I was surfing tv channels. So many news channels..... giving their own versions and trying to make even trivial matters as sensational news. As I was surfing, suddenly I saw myself landing in a kitchen. The chef was busily cutting a heap of tomatoes. What could he do with so much of tomatoes.....I wondered. My curiosity allowed me to stay there for a while.

In the course of chef's conversation, I came to know that he was preparing tomato gojju.I continued to watch. After watching the show, even I tried my hand on this recipe.A very simple recipe , but with a great taste.

To my surprise, this recipe had a warm welcome at home too.

Let me share the recipe with you now.

All you need to prepare this:

1. Tomatoes ---- 1/4 kg.
2. Turmeric power---1/2 tea spoon.
3. Redchilly powder/Sambhar powder---3 or 4 spoons(as per your taste).
4. Salt to taste.
5. Jaggery crumps -- a fistful.
6. Asafoetida--1/4 spoon.
To garnish
7. oil--- 2 spoons.
8. mustard seeds a little.
9. fenu greek seeds/methi-- one spoon.

Preparing Instructions:

Wash the tomatoes well before cutting them into small pieces. Keep it aside.Pour a spoon of oil in a pan and heat it. Then add mustard seeds . When mustard starts popping, add the fenugreek seeds. When fenu greek seeds turn golden brown, add the cut tomatoes.To that add turmeric powder, chilly powder, salt and jaggery.Mix it well. Pour a little water for the tomatoes to get cooked. Close it with a lid and simmer the gas. Stir it now and then. When the tomatoes get cooked, remove the lid. keep stirring the tomatoes till the gravy thickens to a smooth paste consistency.

Remove from fire and garnish it with asafoetida.

Wow! The flavour is sure to sail with the wind and bring back neighbours to your kitchen.

onion chutney

Onion garlic chutney is a good companion for idly, dosa and for even chapathis .
Tamil version of the recipe is here.

Let us see as to how to prepare this tasty chutney.

All we need is 

1. Sambar/ pearl onions- - 4 or 5 .( also you can use the big onions)

2.Tomatoes-- 2 ( also you can use tamarind )

3.Red chillies-- 4 or 5 or as per your taste.

4.Salt to taste.

5.Oil - 1 tea spon.

6.Mustard -- a little to garnish.

Preparing instructions:

Peel the onion. If the onions are big, cut them into 2 or 4 pieces.

First heat the oil in a pan. Add the red chillies. Fry them and keep aside. Now add the  cut onion and tomatoes and fry them only for a few minutes. Do not over fry them. Remove them from the frying pan much before they become translucent.

Take the moxie jar. Add the fried chillies and add salt. Grind into a fine powder. Then add the fried onion and tomato and grind them into a coarse paste. Again take care not to grind into a fine paste. The texture does make a difference in the taste of the chutney.

Now garnish it with mustard. Your chutney is ready.

 Serve the chutney with lots of love. That sure will enhance the taste. You are sure to be praised by your husband and family.

Now waiting for what? Go ahead, prepare the chutney and enjoy its taste.

But please don't forget to send a feedback to me.

Thavala vadai

தவலை  வடை செய்முறை இங்கே.

This Vadai has earned its name from the vessel( Thavalai), in which it is cooked. "Thavalai" is a Tamil name for a vessel(  made of either brass or bronze)which has a narrow neck and a broad trunk.  And yes ...you guessed it right. This Vadai was prepared in ' Thavalai' using minimum oil.  Oil was spread on its inner walls  and the dough was spread in small vadai sizes on oil spread. Thavalai , then closed with a lid  was kept on low fire for slow cooking. When the vadai was roasted and  cooked, it would fall from the walls inside the vessel. 

What next? 
 Eat it hot with chutney or Sambhar.  
But now in this fast world we neither have the time nor the patience to prepare this vadai in this  traditional way.

It does not mean that we had stopped eating Thavalai vadai. Instead we had customized this vadai. It  dances to our tunes inside the hot oil.

Let me stop here and give the recipe for Thavalai Vadai.. 
All you need is 

Raw Rice - 2 cups
Channa dal - 3/4 cup.
Toor Dal - 1/4 cup.
Urad dal a handful.
Red Chillies - 1 or 2.
Black pepper - 1 or 2 spoons ( coarsely powdered)
Salt to taste.
Coconut cut into small small pieces - a handful.
Asafoetida- little.
Mustard Seeds-1 spoon.
Curry Leaves .
Oil to Fry.

 

Cooking Instructions:
Soak the rice and the dhal varieties together for four or five hours.
 Then grind these with red chillies , salt and asafoetida. Take care to not to grind it nice. The dough should be a little coarse.
Add the coarse pepper powder, coconut pieces, curry leaves. 
The dough should be garnished with mustard seeds.

Now heat the oil in a pan. When it is really hot take a spoonful of the dough and pour it in the hot oil. You can make 3 or 4 vadais simultaneously. Flip the vadais after some time. let it become golden brown on both the sides.

Now the vadais are ready to eat. Serve them hot with chutney, sambhar or sauce .

 
Do not forget to give me a feed back.

Onion Garlic chutney

Onion garlic chutney is a good companion for idly, dosa and for even chapathis .
Tamil version of the recipe is here.

Let us see as to how to prepare this tasty chutney.

All we need is 

1. Garlic --- 4 or 5 cloves.

2. Sambar/ pearl onions- - 4 or 5 .( also you can use the big onions)

3. Tomatoes-- 2 ( also you can use tamarind )

4. Red chillies-- 4 or 5 or as per your taste.

5. Salt to taste.

6. Oil - 1 tea spon.

7. Mustard -- a little to garnish.

Preparing instructions

Peel the garlic and onion. If the onions are big, cut them into 2 or 4 pieces.

First heat the oil in a pan. Add the red chillies. Fry them and keep aside. Now add the garlic, cut onion and tomatoes and fry them only for a few minutes. Do not overfry them. Remove them from the frying pan much before they become translucent.

Take the moxie jar. Add the fried chillies and add salt. Grind into a fine powder. Then add the fried garlic, onion and tomato and grind them into a coarse paste. Again take care not to grind into a fine paste. The texture does make a difference in the taste of the chutney.

Now garnish it with mustard. Your chutney is ready.

 Serve the chutney with lots of love. That sure will enhance the taste. You are sure to be praised by your husband and family.

Now waiting for what? Go ahead, prepare the chutney and enjoy its taste.

But please don't forget to send a feedback to me.

Kothamalli Thuvaiyal

This is a different kind of thuvaiyal with kothamalli and onion.
 Let us see how to make this thuvaiyal.

All we need is 

• kothamalli (Dhaniya leaves) -- a handful.
• onion ----two ( according to your taste)
• tamarind - a small ball .
• green chillies- two or according to your taste. 
• salt  to taste.

Preparing instructions:

Wash  the kothamalli leaves and keep it aside. Cut the onions into two or three pieces.
Add the kothamalli leaves, cut onions, tamarind , and salt  in a mixi and grind to a fine paste. Add water a little if needed. Take care while adding water as the onions will give out water while grinding.  

You can serve this with hot rice. This gives a good company for idly and dosa too.

P.S 

For those of you who say that it is unusual to add onions to thuvaiyal , just try this. It will be really tasty. 

I shall let out a secret now.. 
If you want to butter your mother-in-law or your daughter-in-law( as the case may be)  you can always use this thuvaiyal.
You are sure to win their heart.
Trust me.I tell this from my own experience.

Now go ahead, prepare this thuvaiyal. 

But please don't forget to share your experience with me. 

Puttu

Puttu -  A south Indian delicacy. To be more precise puttu is one of the traditional food that  can be found in any  Tamil  kitchen. let us see how to prepare this.

All we need is

1. Fried rice flour/ Idiyappam flour  --2 cups.
2. Jaggery -----1/2 kilo ( increase or decrease according to your taste)
3. Grated coconut --- 1 cup.
4. Powdered cardamom - a little.
5. Cashews -a little. 
6. Ghee -- one or two spoons 

 .

Preparing Instructions  :

First let us prepare  a thick string of jaggery. To prepare this, powder the jaggery. Put it in a bowl. Add water. Bring it to a boil. Remove from heat and pass  this jaggery water  through a strainer to get rid of dirt. 

Now start heating the strained jaggery water again. Add the grated coconuts and keep stirring. This will take some time to turn into a thick string. If you drop a little of this jaggerystring  in a cup of water , this string will not dissolve. At that time you can add powdered cardamom and remove from heat. Keep it aside. Let itcool.

Then, add a teaspoon of salt to a cup of water and heat it. When it becomes a little more hot, than warm remove from heat . Sprinkle this warm water over the rice flour just to make the flour wet and mix it. Let it not turn into a dough.The rice flour should still  look like powdered flour except for it is wet. Keep it aside for half an hour. 

 After half an hour keep this flour in an idli cooker and cook till the flour gets cooked. (Do not put on the weight of the cooker) It wil take 15 to 20 minutes for the flour to get cooked.

Then remove from heat. Spread this flour in a wide mouthed bowl. Smash the lumps. Then add the jaggery string slowly .to the flour and mix. Little by little add the jaggery string to the cooked flour .You can add the jaggery string to your taste. Garnish with  cashews ( fried in ghee).

If there is jaggery string still left out don't worry. You can keep aside. It has a good shelf life. You can use it afterwards for anyother delicacy .

Your Puttu is ready to serve. If need be you can add ghee while serving. 

Enjoy the delicacy  and ofcourse don't forget to give me a feed back.

Drum Stick Leaves Powder ( Murungai keerai Podi)

We are all aware of Drum Stick leaves' health benefits. It carries the botanical name of Moringa oleifera. 
Studies reveal that it acts as a natural medicine to control diabetes and high blood pressure.But it is not readily available  in the market as other leaves and vegetables are available. Normally it is cooked with green gram dhal to be consumed the same day. But if it is made as a dry powder we can consume it  on a daily basis / or as and when we feel like.
Let us learn how to prepare this powder.

All we need is

1.  Dhaniya  ---- one/ two cups.
2. Red Chillies -- 1 or 2 ( change according to your taste )
3. Asafoetida--- a little.
4. Drum Stick Leaves -- two handfulls.
5. Salt to taste.
6. oil one teaspoon to fry.

Remove the drumstick leaves from its sticks and wash well with water. Spread these leaves on a piece of cloth and dry them well in shade. It will take atleast 3 or 4 days to dry well.Keep the dried leaves aside.

Preparing Instructions :

Heat the oil in a frying pan.
Fry the asafoetida, dhaniya and red chillies and keep it aside. Now in the pan ( no need to add oil) add the drumstick leaves and just fry for a few seconds. 

Now add the fried items to a mixie . Add salt. Grind them to a nice powder . Take care not to grind it very fine. Let it be a little coarse. Texture makes a lot of difference in taste.

Add  one or two spoons of this powder to cooked  rice   and  enjoy its taste with its medicinal values.

P.S : You can replace dhaniya with toor dhal.That will have a different taste. But, I enjoyed dhaniya drumstick powder taste. 

I would be happy if you give me a feed back.

Raw Banana powder( podi)

You would have eaten  bajji, chips ... made from raw banana.
Now I shall share with you the recipe of raw banana powder.( in Tamil we call it as Vazhaikkai podi)

We need :

green Raw banana--1.
urad dhal----3 tea spoons.
red chillies --2 or 3 as per your taste.
salt to taste.
asafoetida quarter tea spoon.
oil  --1 tea spoon 

Preparing Instructions :

Cut the banana into two halves. Put them into a vessel and add water till the bananas are immersed .
Then boil it. Let the bananas be just cooked . Take care to see that they are not over cooked. Just press the tip of a spoon in the cooked banana. The spoon should be able to just pierce through it. That is the right time to remove from the stove. Take out the bananas from the water and cool, it down. Then peel. Smash it a little with your hands or a spoon and keep aside.

Now fry , urad dhal, red chillies, asafoetida  in oil till they are golden brown . Then cool it. Put all the fried items in a mixie jar. add salt. powder it . Now add the smashed banana into the mixture and grind it using the whipper button for just a few seconds. 

Banana Powder is ready. This goes well with steaming rice. You can add a little gingelly oil while mixing with rice to have a great taste . Oil will also avoid stickiness.

 P.S :When preparing this recipe keep in mind

To prevent the podi from becoming  a sticky ball 
you should not over cook the banana  or over run the  mixie after adding the smashed banana. 
 
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Oats Laddu

Oats - We are all aware of its health benefits. I normally make Oats uppuma, kichadi and even porridge. 
Today I tried Oats laddu, just like Rava laddu. It turned out so good. let me share the recipe with you.

To make Oats Laddu all we need is

Oats--1 cup.
Sugar--1/4 cup or according to your taste.
cardamom--1 or 2.
cashews a little.
ghee 6 tea spoons.

Preparing Instructions

First dry roast the oats till it turns brown. when oats gets roasted a nice aroma will be in the air. Then you can remove from fire and let it cool. .
 Make  the sugar and the cardamom to a fine powder in the mixi.. Then add the roasted oats and grind that  also into a fine powder. Mix both the powders .

Heat a little  ghee. Roast the cut cashews and add to the powder.
Now heat the rest of the ghee. when it is really hot pour it in the powder. mix it well  with a ladle..

Now you can make little laddus using your palm. Take care that you do not burn your hands. You can always wait till the flour gets cooled a little .

Pearl Millet Kichadi

Pearl Millet is a millet which is very good for diabetic patients. It has a low glycemic index.  But cooking Pearl Millet  takes a little longer time than usual .  To make cooking easy we can use broken Pearl Millet. We get it here in chennai Pearl Millet in broken form ( Pearl Millet Rava).

If you don't get as rava, you can break the millet  into rava . Wash the millet with water and immediately put into the mixi jar and run the mixi for a few minutes. You will get the millet as rava.( you need not soak)

Let us prepare Kichadi with this Pearl Millet ( broken).

You need :

1. Pearl Millet ( Broken)--- 1 cup.
2. Potato (optional) ---1 cut into pieces.
3. Carrot---1
4. Green peas----a little.
5. Onion---- 1
6. Green chillies---1 or 2 (as you require)
7. Tomato--1 
8. Mustard seeds--1 tea spoon.
9. Urad dhal---1 tea spoon.
10. Curry leaves---a little.
11. Salt ---- as required.
12. Oil---1 spoon for Garnishing.

Cooking Instructions :

Cut the onion and all other vegetables into pieces.

Add oil to a frying pan and heat. When it is hot, add the mustard seeds,  urad dhal. when it  splashes, add the cut onion, green chillies, cut tomatoes. curry leaves and all other vegetables. let it get fried for a few minutes. Then add the broken millets , keep frying for 2 or 3 minutes. Then transfer the contents to a vessel to be cooked in the cooker.  Add three and a half  cups of water( 3 cups for the millet and 1/2 cup for the vegetables) and add the required salt.Mix well  and pressure cook , for five or six whistles.Put off the gas.

When the cooker is cooled down , remove the millet kichadi from the cooker. Mix well , Serve it hot with chutney or sambhar. This goes well even with curd.

Yam Masiyal ( Pidi Karunai Kizangu Masiyal)

What can we do with yam? 

When I say yam, Iam talking about the small yam  and not the elephant yam. This type of yam sometimes  turns itchy for your skin and tongue , even after cooking . Fresh from the soil , yam creates an itchy sensation.To avoid this irritating effect of yam, it can be cooked after 4 or 5 days from the date of purchase.
Now let us see how to make this yam masiyal  , a typical south indian dish.

We need :

1. Yam -- 2 or 3 pieces.
2. green chillies -2 or 3 ( as per your taste)
3. lemon--1
4. salt to taste.
5. sugar 1 or 2 spoon fulls.
6. coconut grates (optional)
7. mustard seeds to garnish.
8. oil 2 tea spoons.
9. curry leaves a little.

Preparing Instructions :

Cut the green chillies into fine pieces. 

Keep the yam in a cooker  and cook for two or three whistles. After the cooker is cooled down, remove the yam. Peel and  smash . Take care to see that cooked yam is not smashed too much.

Heat the pan on the stove. Add oil. After it is hot, add the mustard . When it splashes, add the cut green chillies, curry leaves and the cooked yam. Add the required salt   and stir it for a few seconds. Then add the sugar and mix it well . Now remove from fire and then  squeeze half a lemon in this. Taste it. If need be you can add more juice/salt/sugar. 
You can also add coconut grates if you wish to.

Your masiyal is ready.  Serve it hot.Your near and dear  ones are sure to say ' Wow ' after tasting this.

PODI

Let me collect all podi recipes here.

Onion Podi
Garlic Podi
Dosa Podi

Dosa podi with Flax Seeds.

There is wide spread talk that Flax seeds are good for health. It contains Omega3 fatty acids and  fibre .
We can use  this Flax seeds in our cooking to take advantage of its nutrient contents.

Let us see how to make this Dosa podi using this seeds.

We need :

1. Red Chillies  --- a handful/ as per your taste.
2. Urad dhal ----1 small Tumbler.
3. Flax Seeds --1/4 tumbler.
4. Salt --To Taste.
5. Asafoetida ---- a little.
6. oil ---2 teaspoons.

Cooking instructions:

Heat the frying pan and add the flax seeds. It will pop. Fry it to pop for a while. Then remove from fire .
Now add oil to the pan,heat it. Fry the urad dhal, red chillies , and asafoetida . When the dhal turns red, remove from fire and allow it to cool.

Add all the fried items into a mixi jar along with salt. Powder the contents. Let it be a little coarse.
Texture does make a difference even in taste.

Serve it with hot idlis or dosas . Enjoy the taste.
Let me have a feed back so that i would know if I have to improve my cooking, as well as writing.

Dhal Chutney(Paruppu Thuvaiyal)

This is a common South Indian dish, to be more precise, it is a Tamilandu dish . This dish is very easy to prepare but very nutritious.

You need :

1. Thuvar Dhal( Sambar Dhal)---1 tumbler.
2. Red chillies--- 2 or 3.
3. Black pepper ----3 or 4.
4. coconut grates ---1 spoon (optional)
5. garlic -one clove.
6. Asafoetida---a little.
7. salt ---to taste

Cooking Instructions:

Heat the pan. Leaving coconut grates  and salt add everything in the heated pan. No need to put oil. Fry them.
When the dhal turns red remove from fire. After it gets cooled down put them in a mixi . Add salt and coconut grates . Grind them into nice powder. Then add water little by little and keep grinding. You can see the mixture turning into a fine paste. Remove from the mixi jar into your serving dish.

Serve with hot rice.This goes well with ' Vatha Kuzambhu ' again a familiar South Indian dish. If you like to add oil, you can add when mixing with rice and eat. Add gingelly oil to taste great.

PS :

Sometimes while grinding , when we add water, there are chances that the paste turning watery. Need not panic. Forget about it for sometime( may be half an hour) and carry on with other chores. After sometime the thuvaiyal is sure to  become a paste. 
This tip is from my own experience.

Barnyard Millet Pongal.

Barnyard millet contains, protien, iron, fibre in higher quantitites than in our normal rice. 
Let us see how to make pongal with this millet.

 All you need :

1. Barnyard Millet --1 cup'
2. moong dhal ---1/4 cup.
3. pepper -1 tea spoon.
4. jeera ----1 tea spoon.
5. ghee 1 tea spoon.
6. cashew a little.
7. ginger a small piece( finely cut)
8. curry leaves a little.
9. salt to taste.

preparing instructions:

Fry the moong dhal a little. keep aside. Wash the millet with water and  mix with fried dhal. Pour three cups of water.Place this in the cooker and cook till you get   3 or 4 whistles.  Then remove  the cooker from heat.and allow it to cool.
Remove the cooked rice from the cooker.Mix the cooked rice and dhal a little. Add the required salt. If you feel like adding water, you can do so. But please add hot water.  Keep aside.

Now heat the ghee in a fryinng pan,. Add Pepper, jeera cashews and fry them till they turn red. Now add the ginger pieces and curry leaves and add this garnish to the pongal.

serve this pongal hot, with chutney. 

P.S. This barnyard millet increases in quantity when cooked and  so take care of the quantity while cooking.  Even  if we eat a little we have a sense of fullness.

Now don't forget to give me a feed back.

Coconut chutney ( thuvaiyal)

This is a chutney variety you can find in a south Indian home .
 

All you need to prepare this is

1. coconut grates .
2. urad dhal-- 3 teaspoons.
3. Red Chillies-- 2 or 3 pieces ( as per your taste)
4. Asafoetida  a little.
5. tamarind-- size of a small lemon.
6. salt to taste
7. oil-- one teaspoon.

Preparing Instructions:

Heat the oil in the pan. When it is hot add the asafoetida, urad dhal, red chillies and fry them till they are golden brown. Add all these fried items  and salt  in a mixi jar and grind them to a fine powder.

when they are powdered finely, add the coconut grates, tamarind, a little water and grind them to a paste. Your Coconut chutney is ready to eat. 

Serve it with hot rice . Mix it with hot rice and enjoy the taste.

PS: When you add water take care to see that you don't add too much. Then it will become too watery .

Kodo Millet Uppuma ( Varagu )

There is much talk about the millets these days,as they carry more health benfits.

I prepared uppuma with Kodo Millet.Let me share the recipe....

All we need is

1. Kodo Millet ----1 cup.
2. One onion cut into fine pieces.
3. Green chillies cut into fine pieces.
4. Mustard ------1 spoon.
5. Urad dhal------1 spoon.
6. asafoetida-----little.
7. oil ----onespoon.
8. salt to taste.
9. curry leaves a little.

Preparing instructions 

Heat the oil in a  fry pan. When it is hot add the asfoetida, mustard and urad dhal. When the dhal turns golden brown add the cut onions, chillies,and curry leaves.when they get fried, add about two and a half cups of water. Then add salt. When the water gets to boil add the kodo millet and stir. Then lower the fire and close it with a lid. stir it now and then.

The millet will get cooked in ten or fifteen minutes. Remove from fire and serve it hot.

 
Chilly Ginger chutney  goes well with this. Enjoy the uppuma  and don't forget to give a feed back.

Bitter Gourd Roast.

If only bittergourd tastes.... sweet .........can you imagine the happiness in your kids face?
Then here is the recipe.......Prepare and taste it.

All you need is 

 

1. Bitter Gourd  ------1/4 kg.
2. tamarind-------------size of a lemon.
3. turmeric powder----1/4 teaspoon.
4. sambar podi----------2 or 3 tea spoons (as per your taste)
5. salt -------------------as required..
6. oil --------------------2 or 3 teaspoons.
7. mustard seeds (optional)---1 teaspoon.
8. sugar/ artificial sweetener-----3 teaspoons.

cooking instructions:

Cut the bittergourds into thin slices and keep aside. Now take the juice from the tamarind. Let it be not too watery .

Pour a little oil in a pan and heat it. Now add the cut  bitter gourd and shallow fry for a few minutes. Now add the tamarind juice , add the turmeric powder, sambar powder, salt and stir . Close it with a lid and bring the gas to sim. Now and then stir and check if the bitter gourd is cooked. When it is cooked, taste and if necessary add the ingredients. Then remove the lid.

When all the water is evaporated , and the bitter gourd does not stick to the pan add the sugar. Fry just for a few minutes. If needed you can add more sugar.

Remove from fire.Serve .

You can mix  with plain rice and eat  . Also it gives very good company for curd rice.

Enjoy the recipe. please give me a feed back.

Methi Mango Pickle

If you feel like having pickle instantly this one will be of that kind. It will not take much time to prepare.

You Need

1. Mango cut into pieces.
2. Red Chillies as per your taste.
3. Methi seeds 1 tea spoon.
4. salt 
5. Asafoetida 
6. Mustard seeds alittle. 
7. oil 4 or 5 tablespoons.

 Cooking instructions:

Cut the mango into fine pieces. Keep it aside. Heat one tablespoon of oil in a pan. Add the asafoetida and the methi seeds.Fry them till golden brown. Remove from fire. Take care to see that the methi seeds don't get burnt.  Take the red chillies as per your taste .Fry them a little. Powder all the fried items with salt  in a mixi . Grind them to a fine powder.

Heat all the remaining oil in the pan. Splash the mustard seeds and add the cut mangoes. Also add the fried powder . Stir the pickle for a few seconds. The mangoes need not get cooked. Remove from fire. After it gets cooled you can store it in the referigerator.

You can take this pickle with curd rice immediately, but it tastes great when it is tasted the next day.

P.S: 
Take care to see that the methi seeds don't get burnt. The burnt methi seeds will give a sour taste to the pickle.

Enjoy this pickle with curd rice.

If I get a feed back I will be happy.