GREEN CHILLY AND GINGER SWEET PICKLE

This pickle tastes really yummy especially on a rainy day or on a chilled weather. This pickle goes well with curd rice on these days.

INGREDIENT

Green chillies 50 gms
Ginger 50 gms
Tamarind 50 gms
Salt 50 gms
Jaggery 75 gms
Mustard seeds for seasoning
Turmeric powder 1 tsp
Asafoetida 2 tsp
Gingelly oil 50 gms

METHOD

Soak tamarind in warm water for half an hour and squeeze out the juice from it. Take a heavy bottomed kadai. Add the oil and mustard  seeds. After it splutters add the finely chopped ginger and green chillies and saute for sometime till the raw smell goes out of it. Add the tamarind extracts ,salt, turmeric powder asafoetida and let it cook in medium flame till the tamarind blends well and the mixture becomes to 1/4 th in the kadai.At this stage add the jaggery and cook for some more time till oil comes out of the pickle and the pickle becomes a thick mass.Let it cool and then can be stored in an airtight container.

CARROT HALWA

INGREDIENT

Carrot 3 cups or 3/4 kg grated
Sugar 1/4 kg
Milk 500 ml
Cardamom 3 nos
Ghee 3 tbspn
Almonds sliced 25 gms

Method


Take a kadai and add 1 tbspn ghee and fry the grated carrot till good aroma comes. Add milk and boil till the entire milk gets absorbed and the carrots are well cooked. Add sugar cardamom almond slices to the halwa and cook till the sugar syrup gets completely absorbed to the carrot . At this stage remove from stove and add the remaining ghee and mix well.

PULIKAICHAL

Pulikaichal is one of the dish many would prefer for a picnic..... I will give the measurement in very small quantity.. people who wish can multiply their quantity accordingly

Ingredient.

Tamarind lemon sized
Red chillies  6 nos
Salt 2 tsp
Dhania 1 tsp
Gram daal 1 tsp
Fenugreek 1/2 tsp
Pepper 1/2 tsp
Ground nuts a hand full
Gingelly oil 3 tbspn

For seasoning

Mustard seed 2 tsp
Gram daal 1 tsp
Asafoetida 1sq inch
Turmeric powder 1 tsp
Red chillies 4 nos


For masala

Fry red chillies, coriander seeds, pepper ,gram daal seperatly in half tsp of oil and dry fry fenugreek seed.Add a hand ful of curry leaves at the end and grind coarsely putting all the above ingredient..Add ground nut to the ground masala.

Method

Take juice of tamarind by soaking it in warm water for half an hour.The juice will come around 3 glasses.
In  a kadai pour the oil.When it gets heated add the ingredient mentioned in seasoning.Now gently pour the tamarind juice .Add the requires salt and let it boil till its reduced to more than half and oil comes out of it. Let it boil in simmer for 5 minutes. At this stage add the ground masala and mix well. Let it be in simmer till the mixture thickens and becomes a  semi solid lump with excess oil oozing out of it. At this stage add fresh curry leaves and switch off stove. this has a shelf life of 2 months