Boneless Chicken : 1 kg
Salt : 100 grams
Red Chilly Powder : 100 grams
Turmeric Powder : 2 tsp
Coriander Seeds : 100 grams
Poppy Seeds : 50 grams
Cashew : 50 grams
Ginger : 50 grams
Garlic : 50 grams
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/2 tsp
Cloves : 15 – 20
Cinnamon : 2 cm
Cardamom : 15
Lemon : 6 big
Oil : 1/2 kg
. Cook cleaned Chicken pieces adding 1 tsp Turmeric Powder and 1/2 tsp Salt till water is evaporated (do not add extra water).
. Fry Cashews and Poppy Seeds Separately for 1 min in high flame.
. Fry mustard Seeds and Fenugreek Seeds Separately for 1 min.
. Fry Cardamom, Cinnamon, Cloves for 1 min in high flame.
. Fry Coriander Seeds for 2 min in high flame.
. Let them cool.
. Once Chicken is cooked , Separate the bones from chicken.
. Blend fried Cashews and Poppy Seeds at a time into powder.
. Blend fried Fenugreek Seeds and Mustard Seeds at a time into powder.
. Blend fried Cloves, Cinnamon & Cardamom at a time into powder.
. Blend fried Coriander Seeds into powder.
. Extract and filter juice from 6 Lemons.
. Blend Ginger & Garlic into Paste.
. Keep them in a separate bowl.
. Heat 1/4 kg Oil in a frying pan, slowly add boneless Chicken Pieces to it.
. Fry till golden color in high flame, once fried take them in a big mixing bowl.
. Fry 100 grams Ginger garlic paste in the remaining heated oil for 2 min in high flame. Off the flame & keep it aside.
. Add 100 grams Red Chilly Powder to fried Chicken pieces.
. Add 100 grams Salt.
. Add 100 grams Cashew & Poppy Seeds Powder.
. Add 100 grams Coriander Powder.
. Add 1 and 1/2 tsp Fenugreek & Mustard Seeds Powder.
. Add Cardamom, Cinnamon, Cloves Powder.
. Add 1 tsp Turmeric Powder.
. Add Oil fried Ginger garlic paste (With Oil).
. Add 100 ml Lemon Juice.
. Mix all the ingredients properly, Heat 1/4 kg oil and add to the pickle for storage (It is best to store in Refrigerator in a air-tight container)
. Tasty Chicken Pickle is ready and Serve with Hot Plain Rice.
500 gms potatoes (slightly boiled, peeled and cut into small pieces)
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida
. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl.
. Add chili powder, salt, crushed garlic, methi seeds powder and mix well.
. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
. Finally add lemon juice; mix well and store in an air-tight container.
. After 3 days, mix the mixture well .
. Serve with steam rice or parathas.
Vankayalu(small size brinjal) – 1/2 kg
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Tamarind puree – as required
Red Chilli powder – 1 tbsp
ground nuts powder – 3 tsp
sesame seeds powder (thil powder) – 3 tsp
Garlic cloves (8-10 pieces)
Salt – as per ur taste
oil – as needed
How to make vankaya avakaya
. Cut all the brinjals into four pieces each and fry them in oil till they turn light brown.
. Take them out separately in Bowl.
. place a pan, add mustard seeds and fenugreek seeds(menthulu) fry for 2-3 mts without oil. Fry mustard seeds and fenugreek seeds separately.
. Grind fenugreek seeds(menthulu) and make a powder of it.
. Grind mustard seeds and make a powder of it.
. Place a pan, add ground nuts and sesame seeds(thil) fry for 5-6 mts without oil. Fry groundnuts and sesame seeds separately.
. Grind ground nuts and make a powder of it.
. Grind sesame seeds (nuvvulu) and make a powder of it.
. Take a bowl,add salt,red chilli powder,tamarind puree (should be thick),mustard seeds powder,groundnuts powder,sesame seeds powder,fenugreek seeds powder and fried brinjal pieces.Mix this mixture thoroughly..
. Place a pan, put oil and add this mixture in to pan..Fry for 2-3 mts.
. Switch off the stove and Mix this mixture thoroughly..
. Serve hot with steamed rice.
1/2 Kg button Onions (Pyaj) (very small onions)
2 cups white Vinegar (Sirka)
1” Cinnamon (Dalchini)
4 Cloves (Lavang)
16 green chillies, slit in the middle
1/3 cup Salt (Namak)
. Peel the onions, rub salt on them and keep for one day.
. Drain the salt water.
. Boil the vinegar with spices and in it cook onions and green chilli to boiling.
. Cool and put in ajar; cork it tightly.
. Keep for 4 days before using.
Baby cucumbers/ keera : 2
Salt : 3 tsp
Red chilli powder : 4 tsp
Mustard powder : 4 tsp
Fenugreek powder ( optional ) : 1 tsp
Peanut oil : 4 table spoons
One full lime juice
How to make Cucumber Pickle
. Wash the cucumbers and dry them with a cloth.
. Remove the seeds and cut into small pieces..
. Add all of remaining ingredients. Mix thoroughly with a dry spoon.
. Take them in a porcelain jar and set aside for 24 hours..
. Serve with steamed rice and a dollop of ghee.
Little more than ½ cup garlic cloves
¼ tbsp. methi seeds / menthulu
1 to 1½ tbsp. mustard seeds
¾ tbsp. white sesame seeds (optional, but adds volume and taste to the pickle.)
3 tbsp. Red chili powder (adjust to suit your taste,2 tbsp is moderate)
Salt to taste
1 large Lemon
1.5 tbsp. clean jaggery or honey
Oil as needed
optional ingredients for garlic pickle recipe
4 cloves and 1 ½ “cinnamon stick (powdered finely)
Additional 4 cloves and 1” cinnamon (dry roast and keep aside)
. Peel off the garlic skin and air dry them for 3 to 4 hrs. Do not handle them with moist hands or utensils or spoons. Discard any garlic cloves with fungi or scars or look discolored. This will spoil the pickle.
. Dry roast one after the other: methi seeds, sesame seeds and 2 cinnamon sticks and 10 cloves. Separate 1 cinnamon stick and 4 cloves aside.
. Add mustard seeds and roasted ingredients (except 1 cinnamon stick and 4 cloves) to a jar and powder finely.
. Transfer the garlic cloves to a wide utensil. Add ground powder, red chili powder, salt, lemon juice, 1 cinnamon stick and 4 cloves (that were set aside), jaggery and oil to the garlic. Mix well.
. I used honey so i added it later
. Set this aside for 1 day. After a day pour extra oil to bring it to the desired consistency and mix well. Adjust the salt and lemon juice. Bottle it and refrigerate.
. You can serve with steamed rice, dosa, idli, pesarratu or rava upma and semiya upma.
½ cup tiny cubes of carrots/ gajar
salt as needed
2 to 3 tbsp. oil (adjust)
2 tbsp ginger or garlic finely chopped
⅛ tsp turmeric/ haldi
¼ tsp methi seeds (2 generous pinches powder)
2 tsp mustard seeds or 1 tsp mustard powder (refer notes)
2 tsp red chili powder (adjust as needed)
¾ tbsp lemon juice (adjust)
NOTE: I have used 240 ml cup
. Dry roast methi seeds, switch off the stove and add mustard. Cool them and powder.
. Please refer the step by step instructions above to prepare carrot and ginger or garlic.
. Heat the oil. Add chopped carrots, ginger and toss. Off the stove.
. Add the rest of the ingredients except lemon juice and mix well.
. Cool it and then add lemon juice.
. Store carrot pickle in a clean, dry airtight glass jar.
. Few variety mustard taste and smell very pungent, to adjust that add more chili powder, a bit more of lemon juice and oil.
3 cups of Medium sized Cauliflower florets
1 ½ tbsps. Mustard seeds
½ tbsp. Fenugreek seeds / menthulu / menthya
3 to 4 medium sized lemons (extract the juice) (adjust to suit your taste)
90 ml Red chili powder (I used MTR brand, adjust to suit your taste)
150 to 200 ml of peanut or sesame oil (adjust. I like to use more oil as it adds taste to the gravy)
¼ tsp Turmeric powder
Salt to taste
10 Garlic cloves (optional, I did not use, but adds great flavor, crush them slightly and use)
NOTE: I have used 240 ml cup
. Clean the cauliflower and cut the florets to the desired size.
. Soak thoroughly in salted Luke warm water for 10 mins.
. Wash them under fresh running water, drain and set aside. If you have a chance to sun dry, do it for 3 to 4 hours. If you cannot sun dry, then dry them on a cotton cloth and fan dry or leave it for over night
. Make sure there is no water in the florets, else the oil might splash on to you while frying.
. Heat the desired amount of oil in a wide pan, once it is smoky hot, add cauliflower and fry them either deep fry or sauté in little oil just for 2 to 3 mins on a medium high flame. This is done to remove excess moisture from florets and increase the shelf life. Do not over fry the cauliflower, they must be crunchy after they are sauted or fried. So 2 to 3 mins of frying is good enough
. Drain the oil and keep the florets for cooling. Do not leave the cauliflower in the oil else they will turn very soft, since it will continue to cook as the oil is hot.
. Dry roast fenugreek seeds till you get a nice aroma. Do not burn them. Set this aside to cool.
. Powder fenugreek seeds and mustard seeds.
. In a wide utensil, put back the fried cauliflower and pour the oil (you can use deep fried oil)
. Add the mustard and fenugreek powder, red chili powder, salt, turmeric, crushed garlic if using. Pour the lemon juice all over.
. Mix everything well. Your pickle is ready, you can bottle it in a clean dry jar.
. Stays good for about a month in refrigerator.
. Serve cauliflower pickle with rice and ghee.
500 Grams chopped tomatoes
6 tbsp. red chili pow (adjust to suit your taste)
1 tsp. turmeric pow
80 Grams tamarind (adjust to suit your taste, discard the pulp)
¾ to 1 tbsp. methi seeds (fenugreek)
1 tsp. mustard seeds (optional)
2 tbsp. oil for frying tomatoes
Salt as needed
90 ml oil (mustard or peanut or sunflower)
1 sprig curry leaves
1 tsp. mustard
6 cloves of garlic (sliced)
1 red chilli deseeded
Pinch of hing
NOTE: I have used 240 ml cup
. Wash tomatoes under running water and leave them aside to dry.
. Soak tamarind in enough warm water to immerse it. (boiled & cooled water)
. Dry roast fenugreek seeds on a low flame till they emit a nice aroma. if using mustard add them and fry just for a minute and set aside to cool.
. Powder the roasted fenugreek seeds and mustard.
. Chop tomatoes and fry them with salt and turmeric in a non-stick on a medium flame till they turn mushy and the pulp should thicken.
. Squeeze the tamarind fully and filter it to remove the impurities. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste.
. When the mix cools down completely, add chili powder, salt, fenugreek and mustard powder to this mixture and mix well.
. Heat a pan with 2 tbsp. oil, add mustard, fry till they splutter, add garlic and fry till they turn aromatic, add red chilies and curry leaves.Fry them until they turn crisp
. Pour rest of the oil (60 ml) to the tomato pickle along with the seasoning and mix well.
. To the seasoning, 1 tbsp. channa dal and urad dal can be added and fried till golden, it imparts a good aroma to the pickle.
. They soak in the pickle and eventually taste tangy. Adding them is optional. Not everyone may like this, if you wish use them.
4 to 6 cups cut mango pieces (refer notes)
2 cups oil
1 cup mustard powder
1 cup red chili powder
¾ cup plus 2 tbsp crystal salt
1.5 tsp Methi powder or methi seeds (refer notes)
½ cup or about 70 grams garlic (refer notes)
NOTE: I have used 240 ml cup
. Wash mangoes thoroughly and soak in a large wide pail or bucket for 1 hour. This is done to remove any dirt deposited on them.
. Remove them from water and allow to dry.
. Wipe them with a cloth and spread them on a large cotton cloth. They must be completely moisture free and dry.
Preparing the work area: The place where you intend to make the pickle has to be absolutely clean, dry and free from moisture.
. Move the mangoes to this work area and all the preparation has to be done here to prevent spoilage. Get all the other things we prepared the previous day to this place .
. Remove any portions of stems still on the mangoes. Cut each mango to half, with the shell and kernel intact. Mango can also be wrapped in a cotton cloth and then halved to prevent slipping or injury. If the shell or the covering of the kernel gets separated from the pieces, then they are not used for pickle since they turn soggy and the taste of the entire pickle changes.
. With the help of a spoon, remove the kernel and discard. You can also see a thin layer in between the kernel and the inner portion of the shell. Remove that as well. Use a spoon to remove that completely. Wipe off with a clean dry cloth.
. Cut each halved mango to 2 (quarters) and then further to 3 pieces each. This way a medium sized mango gets about 12 pieces. Make sure each piece also has a shell part on it.
. Measure & place these cut pieces on a cloth or utensil.
. Peel the garlic cloves. Set them aside. We also crush lightly 10 garlic cloves. This is optional. If the garlic cloves turn green, do not use them.
. Powder the mustard seeds. Measure 1 cup and add it to a large dry utensil. Set aside the left over.
. Powder the methi seeds if using. Add this to the same utensil along with mustard powder.
. Powder the crystal salt. Measure ¾ cup plus 2 tbsp powdered salt and add it to the utensil. Also measure and add red chili powder, garlic. Mix all these.
. Pour 1½ cups oil to another dry utensil. Dunk the mango pieces in the oil a handful at one time. Take them off from the oil with a deep frying spatula or slotted spoon. Add them to the spice mix. Coat them well with spice powder and add it to the bharani/ glass jar.
. Repeat this process of dunking a handful of them in oil and then in the spice mix. Then to the bharani/ jaadi. Once you are done, there will no spice mix left. You may be short of oil for the last few batches. Then use up the rest of the half cup.
. When you are done with this, if you are left with oil or any spice powder, just add the spice powder and then pour the oil to the jar.
. Cover with a lid. Place a cotton cloth and then tie up with a cloth ribbon or a thin long piece of cloth.
. Keep this in a dry shelf for 3 full days. We wait for 72 hours.
. On the fourth day, open the lid and then mix up using a dry ladle. We use strong wooden ladles when made in large quantity.
. Taste the mango pickle and add little more salt if needed. Wait till the next day to check if there is a layer of oil floating on the pickle, if not add the rest of the oil.
. Do not skimp on the salt and oil, they act as natural preservatives to preserve mango pickle for a year. If there is not enough oil or salt, pickle may get spoilt.
Tips to follow for a good shelf life:
Do not serve pickle directly from the jar especially if you have made in large quantity. Opening the jars frequently will diminish the quality, color and flavour of pickle. Always take a portions of this to another glass bottle for everyday use.
Always use dry hands, ladles and spoons while handling the pickles. We usually heat them up a bit near the gas flame.