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.

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.