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.

PALGOVA

Palgova is a sweet dish which is loved by people of all ages..As the name itself suggest pal, its prepared fully with milk.

INGREDIENT

Milk  1.5 litres
Sugar 3/4th cup
Butter 3 tsp

METHOD

Boil milk till its reduced to 1/4th consistency.Keep it aside.Take sugar in another kadai add water till the sugar is immersed fully.Bring sugar to boil.Add a tsp of milk.Some black substance will be formed on top of it which is the dust in sugar .Remove it and boil till sugar reaches one string consistency.Pour this in the condensed milk and boil continuously till the milk becomes a mass and starts leaving the sides.Remove from fire.Add butter and stir till it becomes luke warm

SPROUTED GREEN GRAM DAAL KURMA

Ingredient
Sprouted green gram daal 100 gms
Onion 2 big
Tomato 2 big
Tamarind a small piece.
Saltas per taste
Garlic 7 pods
Oil 2 table spoon
Turmeric 1 tspn
Chilli powder 1 tsp
Green chillies 1 or 2
Cumin powder 1/2 tsp
Sugar 1 tsp
Garam masala 2 tsp
Asafoetida a pinch
Mustard seeds 1 tsp for seasoning

Method
Steam cook the daal for 5 minutes
Soak tamarind and take juice of it.
In  a kadai fry 1 onion and coconut till golden brown along with green chillies and grind it to a paste by adding tomato and garlic..
In a kadai pour oil and season with mustard seeds and add the remaining onion and saute well .Add the ground paste to it and saute till good aroma comes. The oil will come out after some time,At this stage add the chilli powder salt garam masala turmeric powder , cumin powder ,sugar,asafoetida tamarind extract and the  steamed sprouted green gram daal.and let it cook in medium for 15 min till oil comes out of it .
Add coriander leaves for garnishing and serve it as a side dish for chappati or dosa

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

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,