LEMON THOKKU

Lemon is used widely in all dishes.. Here i am giving the recipe of lemon thokku

INGREDIENT

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 and transfer it to a container.Add salt ,turmeric powder and shake the container once everyday.On the third day 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 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.

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.

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

TOMATO PICKLE

INGREDIENT

Tomato 1 kg
Tamarind lemon sized
Gingelly oil 150 gms
Salt as per taste
Mustard seeds for seasoning
Red chilli powder 50 gms
Turmeric powder 1 tsp
Asafoetida 4 tsp
Jaggery 3 tsp
Fenugreek powder 1 tsp

METHOD

Boil tomato till the skin gets peeled off
Grind it to a smooth paste along with tamarind
Take a kadai and pour the oil . Add mustard seeds ,asafoetida, When it splutters add the puree and let it cook in simmer for 15 to 20 minutes,,
Remove the lid and add turmeric powder ,chilli powder , salt and mix well.Let this mixture cook well for 25 min.Oil will start coming out of the tomato puree, At this stage add 3 tsp of jaggery and mix well. Finally add a tsp of Fenugreek powder .When the pickle cools store it in a air tight container,

GARLIC PICKLE

Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built.Garlic is rich in antioxidants, which help destroy free radicals -- particles that can damage cell membranes, interact with genetic material, and possibly contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer. There are several types of garlic preparations.One such is garlic pickle loved by many.

INGREDIENT
Garlic 200 gms
Red chilli 50 gms
Salt 100 gms
Tamarind 200 gms
Gingelly oil 250 gms
Jaggery Lemon sized
Mustard seed 3 tsp
Fenugreek powder 2 tsp

METHOD

• Grind tamarind and red chillies to a smooth paste by adding water.
• Take a heavy bottomed kadai and add half the oil. Add mustard seed for seasoning
• Add a piece of asafoetida in the oil. 
• Add the garlic and stir fry for 2 minutes.
• Add turmeric powder,salt and stir . Add the  tamarind chilli paste and stir continuously for 3 minutes.
• Keep the stove in simmer for half an hour stirring in between from the bottom.When oil leaves the sides of the vessel add the remaining oil.Stir and keep it closed for another 10 minutes. Now the excess oil will start boiling in its place. Add this time add the jaggery and fenugreek powder. Stir well and remove from stove . 
• Let it cool and store it in a air tight container.Use fresh spoon every time.