Ingredients :

Tomatoes – 2 kg
Mustard seeds – 2 tsp
Red chilli powder – 3 tsp
Fenugreek powder – 2 tsp
Asafoetida powder – 1 tsp
Gingelly oil – 200 gm
Sugar – 1/2 tsp
Salt to taste

Method :

Cut the tomatoes into 4 pieces. Add salt and stir well. Keep it for 1 hour. Salt will melt and become water by this time. Keep this salt water aside. Heat oil in a pan and season the mustard. Add tomato pieces and heat well. After that add chilli powder, asafoetida powder and salt water kept aside. Allow to boil well. When the water completely evaporates and oil separates, add fenugreek powder and sugar. Remove from fire and allow to cool. Store the pickle in container.

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Ingredients :

Mango – 500 Gms
Chilli powder – 50 Gms
Ground mustard – 25 Gms
salt – 100 Gms
Fenugreek heated and powdered – 1/4 cup
Asafoetida heated in gingelly oil and powdered – 4 tsp
Gingelly oil – 500 Gms
Sodium benzoate – 1/4 tsp

Method :

Clean the mangoes and cut each into small pieces without the removing the skin. Keep it in sunlight for one week. Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2 cup gravy mixed ingredients. Add sodium benzoate in it and mix with the pickle.

Store the pickle in container.

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Ingredients:

Vanjaram Fish – 1/2 Kg
Mustard Seed – 2 table spoons
Cumin Seeds – 3 Table spoons
Red ChillY – 25 Gms
Turmeric Powder – 1 tsp
Ginger – 1 inch pieces
Garlic – 6 whole pod
Green Chilly – 40 Nos.
Gingelly Oil – 500 Gms
Vinegar – 2 cups
Salt – 50 gms
Curry leaves – 1/2 Handful

Method:

Heat the oil and keep it in a Bowl. Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes. In frying pan fry the fish using a little oil do not deep fry turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire. Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.

Clean the green chilli, Peel the garlic and keep the small flakes whole, ginger and cut into small pieces. Grind the red chilli, using vinegar. Keep aside two tsp garlic, 2 tsp ginger to put whole along with green chilli. Soak them in vinegar. Grind ginger and garlic and jeera using vinegar. Heat the remaining oil in a thick bottom pan.

When the oil is hot, add mustard seeds, curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy.

Then remove from fire and store in container.

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Ingredients:

50 Green Chillies
6 Lemon (Juice)
4 tsp Chilli Powder
3 tsp Fenugreek seeds
2 tsp Turmeric powder
2 tsp Mustard Seeds
11/2 tsp Asafoetida powder
30 tbsp oil
salt as required

Method:
Wash and dry green chillies and slit these into lengthwise, keep the stem intact. Roast fenugraak seeds and mustard seeds with some oil and powder them. Now add chilli powder, turmeric powder and salt to the powdered spices and mix well. Stuff the green chillies with this mixture. Spread remaining salt in the pickle jar and put the stuffed green chillies over it. Pour the lime juice and cooled oil. Keep it for ten days and serve.

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Ingredients:

2 Cup Rice
2 Cup Curd
1 Cup Milk
1 tsp Mustard Seeds
4 Green Chilly
Ginger Small (Cut into Pieces)
Asafoetida
Curry Leaves
Salt to Taste

Method:

Boil rice, adding salt cool slightly mix with curd. Add boiled and cooled milk. Chop green chillies and ginger fine. Heat the pan add some oil fry mustard seeds and asafoetida. Add curry leaves and chopped ingredients saught for two minutes. Switch off the fire and add the rice curd mixture the pan and the rice curd mixture to the pan. Mix well.

Serve along with Pickles.

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Ingredients:

2 Mango (Cut into Small Pieces)
1 tsp Turmeric Powder
5 tsp Chilly Powder
1 tsp Mustrad Seed
1 tsp Methi
Little Asafoetida Powder
Salt to Taste

Method:

Heat the dry pan add mustrad seed and methi for few minutes. Grind this mixture.

Heat the pan and pour some Gingly oil and add mustrad seed, asafoetida Powder, mango and turmeric powder.  Boil the mango then add salt, chilly powder and add mustrad seed and methi powder(already ground) and fry for  few minutes.  Now Mango Pickle is Ready.

Serve with Plain Rice, Variety Rice and Curd Rice

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