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.

Sliced Mango Pickle( Mango Thokku)

Let us see  how to make sliced mango pickle. In Tamil it is called as Mango thokku. A mouth watering pickle you can find invariably in almost all homes in Tamilnadu during the mango season.

To Prepare this  we need 

1. Raw Mango  1 or 2 .
2. chilly powder to your taste.
3. turmeric powder 2 teaspoons.
4. asafoetida  a little.
5. mustard seeds 2 teaspoons.
6. methi seeds 1 teaspoon.
7. salt to taste.
8. gingelly  oil   4 tablespoons.

Peel the mangoes with a peeler and slice the mangoes  as seen in the picture above. Pour some oil in the pan and heat it. Add the asafoetida powder, and mustard . As the mustard gets splashed add the sliced mangoes . Add the required salt and turmeric powder to the mangoes and with the help of a ladle turn the mangoes. Then lower the heat by bringing the gas to sim . Close the pan with a plate .Let the mangoes be cooked. Don't forget to turn the mangoes upside down now and then. 

The mangoes will get cooked well . You can see the fried mangoes turning to almost a paste like consistency. Now add the chilly powder and the rest of the oil. Keep in slow flame for a little while as you keep stirring the mangoes.

Fry the methi  seeds and powder it. Add this powder to the pickle. This will give a good flavour to the pickle and also it acts as a preservative. Now you can remove the pickle from fire.

Let the pickle cool down. Store it in glass bottle. If need be you can also referigerate.

This goes well with curd rice.

Chilly Tamarind

This is a mouth watering South Indian, to be more specific,  a dish enjoyed by Tamilians. Iam not sure whether this  dish is prepared  in any other state .

To prepare this dish we need :

1. Tamarind-----size of a big lemon.
2. Green chillies a handful. ( I have taken here 100 grams)
3. Salt to taste.
4. Jaggery a little
5. oil--- one tea spoon.

Pour the oil in a frying pan and fry the green chillies . It would look like as shown in the picture.

Let it cool down. Then put these fried green chillies, tamarind, salt in a mixi jar  and grind it to a fine paste. Then add the jaggery and run the mixi for a few seconds. Need not add water.

Taste and if needed you can add more of any of the ingredients and grind it to a fine paste. This has got a long shelf life. If need be you can referigerate.

 A very good combination for curd rice and also for rice uppuma. Enjoy this recipe and ofcourse don't forget to give me a feed back.

lemon pickle (oil free)

To make lemon pickle  we need,

juicy lemons 10 to15.
turmeric powder.
red chillies  as per your taste.
methi seeds 3 tea spoonfulls
salt  as per taste.

First let us cut each  lemon into eight or ten pieces as you wish.
drop all these lemons in a  wide mouth container ,.

As you drop them squeeze some of them so as to get juice.
This will help the salt to dissolve quickly.
Add salt and  turmeric powder .shake well and keep aside.
Let it remain  for a week or so like this.
Don't forget to shake the container every morning.
After a week you can see the lemon pieces , soaked in lemon juice as shown below.

Now fry the chillies and methi seeds in oil and grind them to a fine powder in a mixie.

Add this to the lemon.
Your yummy lemon pickle is ready.Taste it. If need be you can add more salt and chilly powder.
Don't bother if it is a bit salty as that will prevent the pickle from getting spoiled.
Also as days go by the  sour taste of the lemon will overcome the saltiness.

Let us store this lemon pickle  in a glass or porcelien  jar only

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