Ginger-Garlic Pickle

Among the pickles my most favourite one is 'Ginger-Garlic pickle'.I never use or make pickles often,but if i think to make pickles means my choice is always ginger garlic.I never prepared or even tried any pickles before i step into uae.This also i learned it from my sister' Indra' the great cook.She always encourages me

for my new trials and taste it darely and gives her comments.The only thing is my hubby and she always use to say ya,its good,nice etc., and that those words makes me  to assume myself as a good cook.Thanks a lottt for her.I send this recipe to vardhini's ''herbs and Flowers- Garlic'' event.

                                              

INGREDIENTS;

                           Garlic            -- 1 [whole]

                           Ginger           -- a large piece

                           Sesame oil     -- 5 to 6 tsp

                           Dry red chilly -- 10 nos.[according to ur spicy ]

                           Fenugreek     -- 1/2 tsp

                           Tamarind       -- a lemon size

                           Asofoetida     -- a small piece

                           Salt                -- as needed

METHOD;

                 Peal the garlic cloves and wash,set aside.

                 Remove the ginger's skin completly,wash it and cut into small pieces.

                In a dry pan, fry the red chilly well,don't turn it black.                                             

                Set aside,fry the fenugreek in the same pan till it pops.

                In a spoon of oil fry the asofoetida,keep aside. 

                After cooled,grind the chilly,asofoetida and fenugreek like powder.

                Then add the tamarind and salt with water,grind them as a paste.

                Place a pan,pour the sesame oil and heat it.

                Add garlic and ginger,saute well for 3 to 5 min in a medium flame.

                Then add the tamarind chilly paste,add small amount of water.

                 Mix well,allow it to boil for 10 minutes,till the oil comes out of it.

                       NOW GINGER GARLIC PICKLE IS READY.

                 Allow it to cool then preserve it.Hope u love this.

TIPS;

        Add little amount of water.

        U can add curry leaves too.

        Add  half spoon fenugreek.otherwise it gives bitter taste.

                    THANKS FOR VISITING ADD UR WORDS TOO.

      

                         

Nellikkai oorukai [ Gooseberry pickle]

Pickle preparation is very new to me.After stepping into the UAE i  myself tried something.Among that, nellikkai oorukai is also included.Before i start to prepare pickles,i thought its a very difficult task for me.After that only i realised how simple it was.So today i just write my simple easy recipe nellikkai oorukai.

INGREDIENTS;
                           Nellikkai [ medium size]              -  10 nos
                           Dry red chilly                               - 5 nos
                           Fenugreek                                    - 1tsp

                           Asofoetida                                 -  a small piece

                           Seasame oil                                - as per ur need

                           Salt                                            - as needed.

                           Mustard seeds,black gram dhal   - half tsp

METHOD;

                  Wash and boil the nellikkai till it can be takeout from the seed easily.

                   In a spoon of  seasame oil fry asofoetida.

                   In a dry pan,fry fenugreek and chilly.Fry well and cool it.

                   In a  dry mixie jar,put chilly,fenugreek,asofoetida altogether

                   and make it as powder.

                  Take out the seeds from the nellikkai,separate like garlic cloves.

                  Pour seasame oil in a dry pan,temper the mustard seeds.

                  Add the nellikkai to it,saute well in the oil.

                  Add salt and the chilly,fenugreek,asofoetida power.

                  Mix well and saute it till the powder blend with nellikai.

                                                                                                                                                                                                   NOW OORUKAI IS READY.

                 Preserve it in a dry jars with tight lid.

        

  TIPS;

           Keep under sunlight often otherwise it could be wasted.

           THANKS FOR VISITING. ADD UR COMMENTS IF TIME PERMITS.

                                     

                                                                     

Puli kachal--Instant puliyodarai mix

Hi friends,

                Everyone likes our mother.''Amma'' the word itself fully filled with tons of affection,care,loving and sacrifice.Each and everyone likes their mother's food too.It gives some extra taste,because of her care and affection.Whatever we cook,it won't be equal to our mother's food taste.According to me no one beats my mother's puli satham [tamarind rice].I love that soo much.Today i going to share my amma's special recipe pulikachal with you all.I always prepared this mix and keep in my fridge.If sometimes i wake up late early morning,i dont know what to prepare for my hubby's lunch.In short time i prepared tamarind rice with the mix.It saves me when i am in tired and at the times of hurry-burry.Hope you enjoy this.

INGREDIENTS;
                           Tamarind---            100 gms
                           Dry red chilly ----   7 nos
                           Bengal gram [kadalai parupu]-- 3 tsp
                           Fenugreek---- 1 and 1/2tsp
                           Corriander seeds---2 tsp
                           Asofotida---- a small piece
                           Mustard and black gram dhal - 1 tsp
                           Turmeric powder--- 2 tsp
                           Seasame oil--- 5 tsp
                           curry leaves---10 nos
                           Salt --- as needed
METHOD;
                 Soak tamarind in a cup of warm water for half an hour and extract the juice.
                 keep aside.Keep a dry pan on the stove, roast the corriander seeds till the
                 aroma comes out of it.Add fenugreek and one chilly roast well.Cool it.
                 Pour few drops of oil in a pan,heat well and fry asofotida.Cool it.
                 In a mixie jar put the corriander seeds,fenugreek,chilly,asofotida altogether.
                 Make it as nice powder.set aside.
                 Keep a pan on stove,pour the oil,heat well add bengal gram and fry it.
                 Dont allow it ti turn black.
                 Add mustard seeds and black gram dhal temper it,add curry leaves.
                Then add the dry chilly [splited in to two half] fry it well.
                 Now,pour the tamarind extract,add salt and turmeric powder.
                In a medium flame allow it to boil till it becomes thick and the oil comes out.
                Now add the powder[corriander seeds,fenugreek,chilly,asofotida]mix well.
                Allow it to boil for 2 minutes and get it down from the stove.
                           NOW PULIKACHAL IS READYYY.
               Allow it to cool well.Then preserve it in glass bottle[ only glass containers]
              You can preserve it for more than one month,but remember never touch it with
               your bare hands,always use spoon.
TIPS;
        1. While preparing puli satham,add the seasame oil with the hot boiled rice.
            Mix well,allow it to cool.Then add roasted ground nuts with rice mix well.
            Then add pulikachal as needed for the rice, mix  well.
        2.You can preserve the corriander seed,fenugreek,chilly,asofotida powder
           separately in a box[without mixing it with pulikachal]
       3. Add the powder with the rice at the time of preparation.
           It gives more aroma.

       THANK YOU FOR VISITING MY BLOG.SPRINKLE YOUR COMMENTS.