Fresh Sweet and Sour Mango Pickle

Fresh Sweet and Sour Mango Pickle - Prasad Naik 

Recipe :
One Kg Grated Rajapuri (Big Raw) Mango add 1/2 Kg Grated Jaggery (some times mangoes are very sour, so one need to add and balance the Jaggery as per taste), 10 tbsp Roasted coarsely grated Peanuts. While mixing all Ingredients, it leaves it juices.
Then make a Tadka with two tbsp of oil adding Hing and Mustered Seeds. Let it get cool, add Tadka in Mango Jaggery mixture. Your Fresh Sweet and Sour Mango Pickle is ready to serve

Chunda

Chunda - Jyoti Nayak Kamath

Raw Mango - 2 cups ( grated ) Sour n firm the raw mangoes, the better is the taste n shelf life .
Sugar- 3 cups ( adjust according to the sweetness )
Red chilly powder - 2 tblsp
Roasted Cumin seeds Powder - 1 tsp
Turmeric powder- 1/2 tsp
Salt - 2 tsp

Method
Wash n pat dry the raw mangoes .
Peel the skin n grate it using bigger grater ..as even after cooking you can see the mango grated .
In a heavy bottomed pan add the grated raw mango, salt n turmeric powder , mix well with a clean n dry wooden spoon n set aside for about 1/2 an hour .
After 1/2 an hour , add little by little sugar to the above mix n stir till the sugar has combined well .
Now boil it on medium to low heat , stir continuously till all the sugar has dissolved n stop cooking when you see bubbles start appearing . Dont over cook

Allow it to cool completely n then add chilly powder n roasted cumin powder mix well

Andhra Avvakai

Andhra Avvakai - Vinaya Prabhu

Recipe
1 kg ladva kairi
250 gms chilly powder
250 gms mustard powder
200 gms salt.
Gingelly oil enough to cover the pickle ( i cnt gv you d exact measurement bcz it depends on d kairi. Smtimes it absorbs a lot of oil. Just buy one litre bottle)
1 tbsp turmeric
100 gms chana
100 gms losun
100 gms methi
Marble sized piece of hing.


Method
Heat the oil to smoking point n cool thoroughly.
Sun dry the chana thoroughly.
Mix all the ingredients together. Pour the oil over it n store. After a couple of days turn it over once. Add some more oil if you find dt it isnt covering d pickle. Takes a month to be ready.

Karanda Nonche and Green chilli Mix Veg Pickle..

Karanda Nonche and Green chilli Mix Veg Pickle - Shyamala Shenoy

This is my Mom in Laws recp...though she prepares in large qty..i managed to get measurements for small qty..Hope u all find it useful..

Recp...Take 2 cups of karand..Wash n pat it completely dry with clean cloth..Take about 1 1/2 cups of boiled and completely cooled water..To this add a fistful of salt..Mix well..Add karanda to this..Keep in airtight Bharani or glass container for abt 10 days..
For pickle masala..Take lil oil roast 1 tsp methi seeds n then add kabuli chana size hing..Take 1 fistful raw mustard seeds n 1 to 1 n 1/2 cups byadagi chillis , 1/2 inch turmeric..Grind all these along with roasted items..Use brined karand salt water to grind these..Keep excess water aside..Mix masala to brined karand..Mix well..If required only add remaining salt water.. Ur pickle is ready..Wait for a 5_6 days before consuming..Preserve in airtight glass container..

Recp of Green chilli Mix veg pickle..Take 1 n 1/2 cups chopped vegetables like carrots, tendle, gobhi ,raw mango.Add 2 tbsp salt ,mix well..n keep aside for a day.. Roast 1tsp methi seeds n chana size hing in lil oil n keep aside..Now in same pan roast 5 chopped green chillis n 5 bajiya mirchis. Grind all these along with 2 tblespn raw mustard seeds by adding boiled n cooled water..Mix masala to the vegetables.. Pickle is ready to serve..Keep this in refrigerator n consume within 15 days...

Raw Mango Instant Sweet n Sour Pickle

Raw Mango Instant Sweet n Sour Pickle - Vidya Pai

Recipe

Heat 2 spoons of coconut oil in a kadai...add mustard seeds and allow it to splutter then add lil fenugreek seeds, now add chopped 2mangoes, cook till soft then chilli powder 1 spoon, lil turmeric, 4 spoons of crushed jaggery, salt as per taste.Cook till oil separates.. switch off the stove cool n store in the refrigerator.

Fresh lime Pickle

Fresh lime Pickle - Rethisg G Prabhu

Recipe :
6-8 lemons, Chopped ginger, Green chillies, Garlic, Mustard seeds, Curry leaves, Haldi powder, Chilly powder, Hing powder, Salt, Sesame oil, Few methi grains dry roasted & powdered.
Method :
1. Cook lemon in a steamer till done. Once cooled, chop in four pieces, keep aside.
2. Dry roast methi seeds, powder them.
3. Chop ginger, Green chillies in small pieces.
4. Heat sesame oil, add mustard seeds, then curry leaves. Then add garlic, Chopped ginger and green chillies. Then add chopped lemon pieces, mix properly. Then add haldi, mirchi, methi, hing powder, salt. Add required water. Let it boil in low flame till the pickle thickens. Can be used in 2-3 days once all flavours are absorbed by lemon. Do try it

Home Made Szechwan Sauce

Home Made Szechwan Sauce - Riya Nayak

 Recipe:

Soak 5 red chillies in luke warm water(not bedgi mirchi,the another one),later chop 10 dark green chillies ,later make its fine paste &add 1 tbsp vinegar into it,take a pan nd put 4tbsp oil after oil is heated put 2cm long ginger finely chopped ,add 10 garlic finely chopped ,let it cook for 3 mins then add this chilly paste &salt. Add few tsp water to get d sauce texture &simmer fr 2mins......Sezwan sauce is ready

Raw Banana Gojju

Raw Banana Gojju - Shilpa Bhaktha

Recipe: 

peel the raw banana and dice it.wash n apply salt.in a pan take 2-3 tbsp oil add mustard seeds methi seeds curry leaves n urad dal fry for a while.squeeze n add raw banana..fry it for sometime..make a paste of tamarind add red chilli powder n turmeric powder..add hing powder or hinga udda.. Add to it boil it..

Red Chilly Pickle

Red Chilly Pickle - Jyoti Nayak Kamath

Recipe'

Wash and pat dry the 8-10 red chillies and cut them into 3 or 4 pieces.make a powder of 3 tablespoon of mustard,dry roast 1/2 teaspoon of methi seeds and powder it coarse.Dry roast 1/2 teaspoon of fennel seeds and powder it well.in a pan keep around 4 Tablespoon of oil,add 1/2 teaspoon of hing powder when hot and 1/2 teaspoon of turmeric powder mix well and lower the gas,put the cut chilly bits and mix well and and keep it covered for 2-3 mins not more or the Colour will change.add the powders and mix well.finally add salt according to taste ,close the gas and squeeze half a lime juice,mix well and store in a glass jar when cold.use it after 2 days .

Lemon Rind Pickle

Lemon Rind Pickle - Vidya Pai

Lemon 12 nos
Salt Half cup
Chilli powder half cup
Turmeric powder 1 tsp
Mustard seed for seasoning 1 tsp
Fenugreek powder 1.5 tsp
Asafoetida 1 tsp
Gingelly oil 250 gms


Wash the lemon and dry it completely.cut small pieces of it and remove the seeds completely.Add salt ,turmeric powder and boil the lemons till they are soft. Then grind the lemon to a coarse paste.Take a kadai add the gingelly oil ,add mustard seeds and asafoetida, and when it splutters add the ground paste and stillwell.Now add the chilli powder 2 tablspoon jaggery pow and keep stirring in a medium flame.Oil will start coming out of the pickle and the colour will slightly change to a dark red.Now switch off the stove and add fenugreek powder and mix well. Store in a container after the pickle cools completely.

Capsicum Pickle

Capsicum Pickle - Vanditha Bhakta 

Recipe :
Ingredients :

• Capsicum, medium size - 2
• To roast and powder
• Fenugreek seeds - 1 teaspoon
• To grind
• Fenugreek powder - 1/4 teaspoon
• Asafoetida (Hing) - 1/4 teaspoon
• Juice of 1 big lemon
• Red chili powder - 1/2 tablespoon
• Turmeric powder - a pinch
• Salt - 1 teaspoon

To temper

• Oil (preferably Sesame Oil) - 3 tablespoons plus 1 teaspoon
• Mustard seeds - 1/2 teaspoon

Method : 

• Wash the green peppers, remove the stalk and finely dice them.
• Heat a frying pan and toast the fenugreek seeds. Powder it once it is cool and set aside.
• In the same frying pan add the 3 tablespoons of oil and once it is hot add the mustard seeds. Now add the chopped peppers and a pinch of salt and sautee it until it is cooked well. Mine is an electric range and it took approximately 12 minutes.
• While the capsicum is cooking, in a blender grind together the ingredients listed. Save the extra fenugreek powder for later.
• Once the capsicum is cooked well add the ground paste and mix together. Let this cook for another 3-4 minutes.
• If you wish you can add another teaspoon of oil to the pickle before removing it from the stove top and mix it well.
• Transfer to a clean container which has a lid and close it when it has cooled completely.

Raw Mango Chunda

Raw Mango Chunda - Vinitha Kamath Wagle

Recipe :
Ingredients :

• 1kg raw mango prefarbly totapuri 
• 1kg Sugar
• 2tspn red chilli powder
• 2-3 tspn Salt 
• 1 tspn dry ginger pwdr
• 8-10 cardamom powder

Method: 

• Clean, remove skin & grate raw mango( see that mango is not too sweet or too sour..just medium)
• Take a big kadai or flat pan add sugar & very little water & let it melt to caramalise it, keep stiring on low sim but dnt let it burn. 
• Then when almost caramalised, add the grated mangoes...keep stiring in between..keep flame on sim...if flame is medium keep stiring...then add salt, ginger pwdr, red chillies, elichi pwdr...when the syrup comes to a consistency & mango is almost cooked switchu of the gas. 
• Let it cool & then bottle it. This last for more then a year, no need to refrigerate...

Note: mango should not be too tangy as you would have to add more sugar, nor too sweet as there wont he balance in the taste. Sugar should not burn or it will be bitter in taste. Can adjust salt & spice as per your taste 

Raw Mango Green Pickle

Raw Mango Green Pickle - Shobha Shenoy

Recipe :

Ingredients :

• ¼ th Kg Green Chillies
• ½ kg Raw Mango (make sure they are sour)
• 8 tbsp mustard seeds
• 1 tsp methi seeds
• 1 tsp turmeric powder or ½ “ pc of turmeric
• ¼ th tsp hing powder or a peanut sized compound hing
• Salt to taste

Method:

• Wash green chillies and raw mango and pat them dry with a clean kitchen towel
• Make sure there are no traces of water as this can spoil the pickle.
• Cut the raw mango into fine pieces discarding the inner seed, keep this aside.
• In a clean vessel add half a cup of water and add 5 tbsp of salt and bring it to bubble boil and allow it to cool down.
• Meanwhile in a mixer jar/food processor add hing, methi seeds, mustard seeds, and grind it into aa fine powder, remove it in a clean bowl.
• In the same mixer jar add in the green chillies and grind it coarsely mix the spicy pdr n ground chillies n raw mango well, add salt into this,transfer it into pickle Jar

Haldi Loncha (Turmeric Pickle)

Haldi Loncha (Turmeric Pickle) - Prasad Naik

Recipe :

• Ingredients : 
• 250 gms Oliee (wet) Halad, 
• 250 gms Ambe Halad, 
• 100 gms Ginger, 
• 1Lime Juice, 
• 1 packet Ready Pickle Masala, 
• 4 tbsp Oil, 
• 1 tsp Hing, 
• 1 tsp Rai. 

Method

• Both Haladi Roots & Ginger, Skin to be scraped off and then Grated. Keep them dry on Kitchen Towel for a while. Mix all three ingredients and keep aside. 
• In a Vessel take oil and give Tadka of Hing and Rai in hot Oil. Let the Tadka come to room temperature. Add the grated, both Haldi and Ginger in room temperature Tadka by adding Lime Juice and full packet of Readymade Pickle Masala Powder. 
• Add salt if required as per taste as Pickle Masala Powder contains Salt. Mix well so that Grated Ingredients, Tadka and Masala is well blended. Your Haldi Pickle is ready to store in Airtight bottle.

Notes

• Do not use any water in entire process. It can spoil your Pickle.
• Always use dry spoon for taking out the pickle. 
• Pickle can be stored in Airtight bottle in a fridge for a month or two. 
• Any Readymade pickle masala powder can be used, as every region gets different brands of pickle Masalas. 
• Grated Haldi and Ginger need to be absolutely dry, not to wash with water as you would be scrapping off the root skin.

Karela simlamirch carrot red chilli pickle

Karela simlamirch carrot red chilli pickle - Preethi Prasad

Recipe:

• 2 Karelas slit
• 1 carrot slit
• 1 capsicum slit
• 1 Red chilli cut
• 1/2 tsp haldi
• 3 tsp kuti lal mirch powder(add more if you want)
• Juice of 2 lemons
• 1 tsp mustard seeds
• 1/4 tsp hing
• 3/4 tsp methi seeds roasted and powdered

Method : 

• Cut the vegetables as shown in the pic.Heat 2 to 3 tbsp of oil in a pan.Add mustard seeds.
• Once they splutter add hing ,haldi,powdered methi.Add all the veggies and saute for 7 to 8 mins.
• Add chilli powder and salt to taste and mix well.Switch off the flame after 5 mins.Add lemon juice and mix well.

Drumstick Pickle

Drumstick Pickle - Preeti Prasad

Recipe: 

Ingredients

• 2 tender drumsticks chopped to 1" or 2" length 
• 1 tomato chopped 
• 2 to 3 tsp red chilli powder(Depends on your spice intake level) 
• 2 tsp methi seeds dry roasted and powdered
• Lemon sized tamrind 
• Salt to taste 
• 90 ml oil 

For Tadka 

• Few curry leaves 
• 1/4 tsp mustard 
• 1/2 tsp channa dal 
• 1/2 tsp urad dal 
• 1/4 tsp haldi 

Method

• Dry roast methi seeds and blend to make fine powder. 
• Soak tamrind in 1/2 glass hot water. 
• Heat 80 ml oil in a wok .Add the chopped drumsticks.Shallow fry for 8 to 10 mins on medium flame.Then remove and keep it aside. In the same wok add chopped tomatoes, haldi and salt to taste.
• Cook till the tomatoes turn mushy.Then add the drumsticks and cook for 4 mins.Ensure the raw smell of drumstick is gone. Squeeze the tamrind and add the pulp in the wok.
• Add chilli powder,salt to taste and methi powder and mix well.Once the oil starts leaving the sides you can switch off the stove. Heat the balance oil in a pan.Add curry leaves ,channadal,urad dal and mustard seeds.
• Add the tadka on the pickle and allow it to cool.Store it in a air tight container.

Tamarind Gojju

Tamarind Gojju - Shamala Bhat

Recipe;

Tamarind lump 1 cup
Jaggarey pd 1and 1/2 cup
Red chilli 10-12 (fried)
1bunch coriander leaves and salt
For thadaka
1spring curry leaves
1/2 musterd
3tsp oil
1tsp Chan dal
1tsp urda dal
First wash the tamarind and soak with Jaggarey and salt for 1/2 an hour. Wash the coriander leaves and cut it and add to the soaked tamarind and graind into a nice paste. And give tadak with given above ingredients .

Tomato Gojju

Tomato Gojju - Nandini Kini

http://kiniskitchen.blogspot.in/2014/04/tomato-gojju.html

Surna Nonche

Surna Nonche - Vinitha Kamath Wagle

Recipe:100-150 gms Suran finely chopped
7-8 Roasted Red Chillies
Small pc of tamrind
Mustard seeds
Hing
Curry leaves
Salt
Oil
Method: Finely chop Suran, apply little salt & keep for some time.Heat oil in a kadai, squeez suran before putting in the pan. Fry till golden brown and keep aside to let it cool.
Heat very little oil add 1 tspn mustard let it crackle then add little hing. Grind this together with red chillies & tamrind to fine paste.
Take a pan add oil prefrably coconut oil, add little mustard let it crackle, then add curry leaves & little hing.Then add the ground paste with little water & salt as per taste. Bring it to a boil. Let it cool. Finaly add the fried suran. Can store this in fridge for 3-4 days

Bilimbacha Goda Lonche (Sweet Pickle)

Bilimbacha Goda Lonche (Sweet Pickle) - Prasad Naik
Recipe:
Take 1kg Bilimb, wash and cut into round slices. Keep in salt water for 1/2 hour, to leave its excess sourness in water. Drain out the salt water, and keep aside on Kitchen Tissue to dry. Take a Pan, heat up 2 Tbsp of oil and add one tea spoon each of cumin, Rai and 1/2 tea spoon of Hing. Then add the dried slices of Bilimb in Pan adding 1/2 tsp of Haldi, 4 tsp Red Chili powder and 1 1/2 tsp Salt. Now Bilimb would leave its Juice & start boiling getting cooked in its own juice. Stir the mix till its half done. Now add 1 1/2 kg of grated Jaggery into the mixture till it melts and boils. Boil the entire mixture till Bilimbs are cooked and becomes soft. Keep stiring till it becomes little thick and water is evaporated. Put off the Gas and pickle is ready. In the entire process no water is used in making this pickle. Then after cooling off, fill in wide mouth Glass Bottle. No need to keep in fridge. It can remain perfect if you use dry spoon, for 2 months. It can be eaten with Chapati, Bread Toast or just Daal Rice. Teenager loves this sweet, sour tangy taste.