Recipes List: 12/21/06

Naarthangai Hot pickle

Dry narthangai pickle - 1 cup, mustard seeds - 1/2 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp, red chilli powder - 1/2 tsp
Add a few spoons of water in the dry narthangai pickle, and red chilli powder and allow to boil.Heat 1 tsp of oil, add musterd seeds. When it splutters, then add fenugreek powder and asafoetida. Then add this to the narthangai mix.

LEMON PICKLE

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

How to make lemon pickle South Indian:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
Keep for one week before serving.

Capsicum pickle Recipe

Ingredients
Capsicum(large) - 2 nos
(cut into thin strips)
Lemon(small) - 1 no
(peel off and cut it small pieces)
Salt - As reqd
Chilly powder - 2 tsp
Garlic - 2 tsp
(peel and cut into small pieces
Asafoetida(Kayam) powder
Oil - 2 tbsp
Preparation Method
1)Heat oil in a pan.

2)Fry capsicum and garlic till the water is absorbed.

3)Add lemon pieces and salt and fry for 6 minutes.

4)Add chilly powder and fry for another 2 minutes.

5)Add asafoetida powder and switch off the flame.

Fish Pickle Recipe

Ingredients
Fish(any fleshy fish) - 1 kg
Baby onions(Kunjulli) - 10 nos
Green chillies - 3 nos
Ginger-garlic paste - 2 tbsp
Mustard seeds - A pinch
Fenugreek(Uluva) - A pinch
Turmeric powder - 1 tsp
Chilly powder - 5 tsp
Salt - As reqd
Oil - As reqd
Vinegar - 1/2 cup

Preparation Method
1)Cut the fish into small cube like pieces of approx 3cmX3cm.

2)Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour.

3)Lightly fry the marinated fish in oil.

:- Take care not to deep fry, as the fish will become hard.

4)Keep aside for draining.

5)Heat oil in a kadai or a pan.

6)Splutter mustard seeds and light fry fenugreek seeds.

7)Add onions and fry, till they become golden brown.

8)Add the remaining chilly powder and turmeric powder.

9)Add the ginger-garlic paste and saute.

10)Add salt.

11)Saute, till the mix turns dark.

12)Add the fried fish to this along with lots of oil.

13)Cook for 10 - 15 minutes.

14)Allow it to cool.

15)As soon as it cools, transfer it to an air tight bottle.

16)Add vinegar and turn the bottle upside down for the vinegar to reach everywhere.

17)Keep aside for a day or 2.

Spicy Fish Pickle Recipe

Ingredients
Fish - 2 1/2 kg
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1 1/2 tsp
Mustard seeds - 1 tbsp
Sliced ginger - 1 tbsp
Chopped onions - 1 cup
Garlic pods - 2 tbsp
Water - 3 cups
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup
Preparation Method
1)Cut the fish into small pieces. Wash and clean them.

2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.

3)Fry them in oil and drain.

4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.

5)Heat the oil in which fish had been fried.

6)Fry mustard seeds, onion, ginger and garlic one by one.

7)Add the ground paste and sauté over low fire.

8)When the oil separates, pour water.

9)When it boils, add vinegar, sugar and salt.

10)Let it boil once and remove from fire.

11)Add the fish into the warm gravy.

:- Store in bottles or jars when the pickle is cold.

Kaduku Mango Pickle Recipe

Ingredients
Mango - 1 no
Red chilly powder - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) powder - 1 tsp
Asafoetida(Kayam) powder - A pinch
Sesame oil(Ellanna) - 4 tbsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup

Preparation Method
1)Wash and clean the mango.

2)Cut it into small pieces without cutting through the seed.

3)Sprinkle a lot of salt and leave it overnight.

4)Heat oil in a pan.

5)Add mustard seeds and fenugreek powder.

6)When it starts to splutter, remove from fire.

7)Add chilly powder and asafoetida and stir well.

:- Make sure that the chilly powder doen’t get burnt.

8)Add the mango pieces and stir well.

:- Store in clean, dry air tight containers for future use.

Carrot Pickle Recipe

Ingredients
Carrots - 1/2 kg
(peeled and cut into lengthwise pieces)
Onions - 2 nos
(made into a coarse paste)
Ginger garlic paste - 1/2 tbsp
Red chillies(Kollamulaku) - 2 nos
Coriander powder - 2 tsp
Mustard powder - 1 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Cumin(Jeerakam) powder - 1/2 tsp
Jaggery(Sharkkara) powder-1 1/2 tsp
Lemon juice or vinegar - 3 tsp
Chilly powder - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Black gram(Uzhunnuparippu) - 1/4 tsp
Fenugreek(Uluva) seeds - 1/4 tsp
Asafoetida(Kayam) - A pinch
Turmeric powder - A pinch
Cooking oil - 1 cup
Curry leaves - A stem
Salt - As reqd

Preparation Method
1)Heat oil in a wok.

2)Add mustard seeds, cumin seeds, fenugreek and blackgram.

3)Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.

4)Add onion and ginger garlic paste.

5)Fry till it turns golden brown. Switch off the flame and allow it to cool.

6)Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.

7)Mix well.

:- Store in an air tight bottle.

Hot Lime Pickle

Hot Lime Pickle-'Pickles Recipe'

Ingredients
12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered
2tsp salt
3tbsp Indian spices

Preparation Method
Immerse limes in the boiling water for 5 minutes to soften and reduce the bitterness. Drain and dry before quartering. Retain all the juice. Mix the Indian spices with the vinegar and set aside.

In a suitable pan heat the oil and saute the ginger, garlic, chillies and slat for approximately 2 minutes.

Add the spice and vinegar mix and continue to saute for a further 1 minute.
Remove from heat and add limes and juice, mixing well. Cool to room temperature.
Refrigerate after opening.

Fruity pickle add raisins and other dried fruit when adding lime.
Hotter pickle add more chillies.

Sweet pickle add 50 gms of brown sugar at the lime stage.

To pickle other fruit and vegetables such as green mangoes, carrots, pineapple or green tomatoes either add to sauteing ingredients or at the lime stage.
Optional-add spices such as black mustard seed, fennel seeds or fenugreek seeds to saute.

Indian spices Garam Masala, ground ginger, mace, mustard, paprika, cayenne pepper, saffron, turmeric etc. Prepared Indian spice of curry powder is also suitable.