GARLIC PICKLE / POONDU OORUGAI / LASOONI ACHAAR

Here is my favorite pickle- my good old,all time favorite ....not only mine but of my whole family and a hoard of friends too...

As garlic is good for your health-it is a great cholesterol fighter and good to your heart,I make it a point to add this to my meal regularly.


It is quite easy to prepare this garlic pickle -the only time consuming job is peeling the garlic pods...

Luckily ,I am able to pick up peeled garlic from a nice vegetable store and this removes the major ordeal from making this dish...

Even otherwise,to peel garlic easily ,just wipe a little oil on the pods and leave them in a plate and microwave them for a few minutes ...and the garlic slip out easily from its skin...


INGREDIENTS

• PEELED GARLIC-2 CUPS
• CHILLY POWDER-4-5 TEASPOONS
• TURMERIC POWDER -1/4 TEASPOON
• FENUGREEK SEEDS /METHI SEEDS-1 TEASPOON
• ROASTED SESAME SEEDS-1 TEASPOON
• SESAME /GINGELLY OIL-1 CUP
• LIME JUICE-4 TEASPOONS
• SALT TO TASTE

METHOD

• Coarsely powder the fenugreek seeds.
• Dry roast the sesame seeds(white sesame or deskinned sesame)
• Heat the oil.
• Add the garlic and cook over low flame for a few minutes.
• Add the chilly powder,turmeric powder ,fenugreek seeds and sesame seeds.
• Stir well.
• Add salt to taste.
• Remove from heat after a minute.
• Add the lime juice when slightly cool.
• Store in sterile ,dry containers.
• Keeps for 3 months if refrigerated.

MANGAI INJI / PICKLED MANGO GINGER

Mangai Inji has always been a favorite pickle in my family for more than 4 generations...

I have my own doubts whether it is a pickle or a salad which is a very good digestive aid too...

This is not usually available off the shelf....

And the best part is...it is absolutely oil free...

The English name of Mangai Inji is Mango Ginger and its botanical name is Curcuma Amada.

It is a rhizome like the ginger root and also looks like one. But has a mild smell of mango and has a mild hot and sour taste too...

It is absolutely hassle free to prepare this stuff as it is ready  in a few minutes...

INGREDIENTS

• MANGAI INJI -100 GMS
• LIME JUICE -1 TEASPOON
• GREEN CHILLIES-2-3
• SALT TO TASTE

METHOD

• Peel the mangai inji and slice it into very thin discs.
• Chop the chillies into very fine pieces.
• Mix in the salt to taste and the lime juice.
• Let it marinate for a few hours.
• It is now ready to serve.
• It is a great accompaniment for any traditional South Indian rice.
• This dish has a special place in Tamil Brahmin cuisine.

THAYIR NELLIKKAI OORUGAAI / AMLAS PICKLED IN DAHI /GOOSEBERRIES PICKLED IN CURD

Here is a healthy and tasty pickle that has very little oil in it and can be prepared very in a couple of minutes...

It is loaded with the goodness of Vitamin C and other nutrients...

INGREDIENTS

• GOOSEBERRIES(AMLA)-10 -12
• CURD-1/2 LITER
• GREEN CHILLIES-15
• MUSTARD SEEDS-1 TEASPOON
• FENUGREEK SEEDS-1 TEASPOON
• ASAFOETIDA POWDER-1/2 TEASPOON
• OIL_2 TEASPOONS
• SALT TO TASTE

METHOD

• Boil the gooseberries for a few minutes.
• Drain and separate the segments from the seeds.
• Heat the oil in a pan.
• Splutter the mustard seeds and fry the fenugreek seeds till reddish and add the green chillies .Sautee for a minute.

• Remove from heat. Cool.
• Now add the mixture to beaten curd with the required salt to taste.

• Leave the mixture for a few days till the curd sours.
• Now it is ready to eat.
• Store it in a refrigerator and use it up to 2 weeks.

SWEET MANGO PICKLE

Here is a traditional hot and sweet mango pickle - a must in any North Indian meal...

It tastes great with rotis ,puris or any rice.

INGREDIENTS

• RAW MANGO CUBES-2 CUPS
• TURMERIC POWDER-1/4 TEASPOON
• SUGAR-1 CUP
• POWDERED JAGGERY-1 CUP
• SALT TO TASTE(APPROX 1 1/2  TEASPOON)
• CHILLI POWDER-2 TABLESPOONS
• FENUGREEK SEEDS-1 TABLESPOON
• MUSTARD-1 TEASPOON
• SESAME SEEDS-1 TEASPOON
• CORIANDER SEEDS-1 TEASPOON
• ASAFOETIDA POWDER -1/2 TEASPOON
• OIL- 1 TABLESPOON

METHOD

1. Wash and pat the raw mangoes dry.Remove the peel and cube them.
2. Coarsely powder the coriander seeds,fenugreek seeds,mustard seeds and sesame seeds in a mixer.
3. Roast them in hot oil. Cool.
4. Mix the mangoes with turmeric,salt,chilli powder,sugar and jaggery and leave them aside for 6 - 8 hours or till the sugar is dissolved.
5. Now ,heat a pan and cook the mango mixture over very low heat  till the sugar reaches  2 string consistency.
6. Now add the coarsely powdered masala and asafoetida powder.
7. Mix well.
8. Cool.
9. Store in sterile containers.

# Make sure you do not over cook or else the sugar syrup will start crystallising.

EASY MANGO PICKLE

Here is a bowl of lip smacking ,droolicious mango pickle 

tempting and irresistible  and a perfect accompaniment to any dish...

INGERDIENTS

• RAW MANGO BITS -2 CUPS
• GINGELLY OIL        -1/4 CUP
• RED CHILLY POWDER-3 TEASPOONS
• ASAFOETIDA POWDER-1/2 TEASPOON
• MUSTARD SEEDS -1/2 TEASPOON
• FENUGREEK SEEDS-1/4 TEASPOON
• SALT  TO TASTE(APPROXIMATELY 2 TEASPOONS)

METHOD

1. Chop mango into small pieces.
2. Mix in the salt and chilly powder.
3. Marinate for 10-15 minutes.
4. Heat the oil.
5. Splutter the mustard seeds and the fenugreek seeds.
6. Now add the marinated mango bits along with  the the marinade.
7. Saute for a few minutes or till the mango bits are slightly soft.
8. Add the asafoetida powder.Mix well.
9. Remove from heat.Cool.
10. Store in clean and sterile,dry bottles or vessels.
11. Keeps good for a few months if refrigerated .
12. Otherwise ,consume it within a week.