EsyRecipes

Discription:When there is no fish some may feel difficulty to take rice, right? This is for such 'strict non vegetarians'! :).Try it and Enjoy!!!
Once you prepared , you can refrigerate this..
Ingredients:

• Mackerels - 3 nos
• Ginger - 1/2 inch piece
• Garlic pods - 8 nos
• Green chillies - 4 nos
• Curry leaves - A few
• Chilly powder - 2 tsp
• Coconut oil enough for frying
• White vinegar - 4 tbsp

For marination:-

• Chilly powder - 3 tsp
• Ginger-garlic paste - 3 tsp
• Fennel seed(Perinjeerakam) powder - 3/4 tsp
• Turmeric powder - 1 tsp

• Cut and clean mackerels.
• Cut into small pieces.
• Marinate it with chilly powder, garlic- ginger paste, fennel seed powder and turmeric powder and keep it in fridge for 1 hour.
• Fry the marinated fish pieces in coconut oil.
• Chop garlic, ginger and green chillies and cut a few curry leaves.
• After frying fish, take it out and put the chopped garlic, ginger, green chillies and curry leaves in the remaining oil.
• Fry for few mins.
• Add white vinegar and 2 tsp of chilly powder into this and let it boil.
• Add the fried mackerel pieces into it.
• Remove from fire.
• Allow it to cool.

Mix before serving. :- We can also make pickle with kingfish, shark and prawns. bones donot make problems . Cut the fish into small pieces.

Discripiton:Pickled eggs are common in Western countries.They have many ways to make egg pickles and store it for long.
Ingredients :

• hard boiled eggs 3
• fenugreek powder 1/4 teaspoon
• fennel seeds powder 1/2 teaspoon
• asafoetida powder 1/4 teaspoon
• cumin powder 1/4 teaspoon
• chilli powder 3 teaspoons
• turmeric powder 1 teaspoon
• garlic cloves 6
• ginger chopped 1/2 " piece
• small onions 10
• vinegar 3 tablespoons
• sesame or coconut oil 2 tablespoons
• mustard seeds 1 teaspoon
• salt

• Boil eggs, remove shell and make small slits on it.
• Grind garlic,pearl onions and ginger together to make a paste.
• Heat oil. splutter mustard seeds. Saute ground paste in this..
• Add all the powders , salt and stir.Pour vinegar into this mixture. 
• Place eggs in this and stir slowly. Remove from fire. 
• Keep eggs covered in the mixture for few hours. Then refrigerate. Use within two days.
• Few things to remember-
• You can see chopped garlic cloves, green chillies and small onions in the first picture. 
• Dry roast the spices before you powder them. 
• If you want to make the pickle little watery, add little more vinegar or boiled water. 
• After few hours , if you find the masala in the pickle tastes salt less, check the eggs before adding salt again. 
• Eggs soon absorb all the salt and if you add salt again it tastes too salty.

Discripiton:This is tasty lemo pickle recipe.Try it and Enjoy!!!!!!!!!
Ingredients:

• 20 lemons (thinner the skin the better)
• 1/2 - 3/4 cup salt
• 2 cups dry red chillies
• 1/4 cup mustard seeds
• 1 tsp methi seeds
• 1” stick turmeric or 1 tsp turmeric powder
• 1/2 tsp asafetida

• wash and dry lemons.
• Squeeze juice from 5 lemons.
• Cut the remaining 15 lemons. (each lemon into 16 pieces). Place it in a bowl and keep aside.
• Dry roast all the spices one by one. First dry roast dry red chillies till crisp over a low heat. Then dry roast mustard, methi, turmeric and asafetida together. Do not burn the spices, else the pickle will taste bitter.
• Allow to cool down to room temperature.
• Put all the spices in to the blender and grind to a fine powder along with salt.
• Add the spices to the cut lemon pieces, add lemon juice and mix well.
• Transfer the pickles into an airtight glass container/porcelain container. Mix once a day with clean spoon for about a month. Cover and keep. Your pickle will be ready in a month.
• You can refrigerate the pickle after about a month if needed.

Note:

• While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.
• While serving the pickle, make sure to use clean spoons. The spoon should be very dry.
• The best option is to transfer a small quantity of pickle in a separate small jar inorder to avoid accidentally using wet spoon and spoiling the whole preparation. It is easy for serving also.
• The pickle will be salty initially but blends together gradually as time passes.

Discription:This is very tasty chicken pickle.Try it and Enjoy!!!
Ingredients :-

• Chicken : 1 lb ( boneless)
• Coriander seeds : 2 Tbspn
• Cloves : 8
• Cinnamon : 2" piece
• Cardamom : 3
• Poppy seeds ( dry fried) : 1 tspn
• Garlic : 10 pods
• Ginger : equal quantity of garlic
• Water : 1 small glass
• Turmeric : 1/4 tspn
• Salt : 1/4 tspn
• Oil : 100ml
• Salt : 5 tspn
• Paprika : 12 tspn
• Mustard Powder : 2 tspn
• Fenugreek powder : 1/2 tspn
• Lemon : 5
• Ingredients for tadka :-
• Oil : 100 ml
• Dry red chillies : 4
• Cumin seeds : 1 tspn
• Mustard or vaminta seeds : 1/2 tspn
• Curry leaves : 1 sprig
• Asafoetida : 1/8 tspn

• Clean and cut chicken into small pieces.
• Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add chicken pieces slowly and cook it till done and strain it.
• Dry the chicken pieces on a paper towel for 15 mins.
• In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
• In second round add ginger and garlic pieces and grind again.
• Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.
• Now to the fried chicken add grinded paste and fry for 3 mins and switch off stove.
• Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
• Take a bowl and squeeze juice of 5 lemon .
• Once the chicken is cooled add this lemon juice and mix nicely.
• Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
• Add this tadka to chicken and mix nicely.
• Transfer it to a dry storage container. You can sere after a day .
• Serve it with hot rice.

Discription:This is very tasty pickle.Try it and Enjoy!!!!!!!!
Ingredients:

• Cauliflower : 1 small
• oil : 4 tbspn
• cumin seeds : 1/2 tspn
• mustard seeds : 1/2 tspn
• garlic pods : 10 -15 (optional)
• curry leaves : 5 strigs
• lemon : 1 & 1/2 big

Powders:-

• Mustard seeds : 1 tbspn
• Fenugreek seeds : 1/2 tbspn
• salt : 5 tspns
• chillypowder : 5 tbspns
• turmeric : 1/2 tspn

• Take cauliflower and make it into small pieces.
• Wash this cauliflower pieces and dry them perfectly. (u can use cloth for drying )
• Heat a pan and dry fry mustard seeds litely and grind them in a dry container.
• In the same pan dry fry fenugreek seeds and grind them .
• Now heat a kadai add oil , when it is heated add cumin seeds and mustard seeds .
• Next add garlic pods , asafoetida little , curry leaves.
• Now add chopped & dried cauliflower pieces and fry for 5 mins (till half done ) and switchoff the stove.
• When it is cooled add salt , chillypowder , turmeric , mustard powder and fenugreek powder.
• Mix well .
• Now squeeze lime juice of 1 & 1/2 big lemon . mix well and put pickle in a dry box.
• Tasty cauliflower pickle is ready to serve with rice and a dollop of ghee.

Note:-

• If u want cauliflower to be crunchy dont fry them.this is not compulsory.
• store this pickle in fridge .
• Serve pickle only after 1 complete day.
• This pickle will be good for 1 week.
• U can do this pickle with or without using garlic pods . Both give different taste. so try both the versions.

Discription:A bright, unique flavored achar, nilava allam pachadi aka ginger pickle is a perfect combination of sweet and spice. During the pickle preparation the gingery aroma that fills the kitchen is intoxicating and makes your taste buds sing.:) Prepared from fresh ginger root, dry red chillis, tamarind and jaggery, this fiery gingery pickle can spice up your meal be it with rice, rotis, dosas or idlis and works as a digestive aid too. Stays fresh for quite a while if refrigerated.
Ingredients:

• 100 gms ginger root, remove skin, wash, dry and slice
• 100 gms tamarind
• 100 gms grated jaggery or sugar
• 5 red chillis (adjust to suit your spice level)
• 1 1/2 - 2 tbsps salt
• a little over one-fourth cup oil
• 1 tsp methi/fenugreek seeds/menthulu
• 2 tsp coriander seeds/dhania/dhanyalu
• 1 tsp cumin seeds/jeera/jeelakara

For tempering/poppu/tadka:

• 1 tsp mustard seeds
• 10 fresh curry leaves
• 8-10 cloves garlic
• 2-3 tsps oil

• Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.
  
• Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.
•  In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
• Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste. Remove onto a dish and add the ground spice pwd.
•  Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerat

Discription:It is very tasty.please try it!!!!!!

Ingredients

• 12 medium size raw mangoes
• 300 gms mustard powder
• 250 gms red chili powder
• 250 gms salt (not more than 150 to 200 gms if using iodised salt)
• 50 gms fenugreek seeds
• 1 1/2 kgs sesame seed oil
• optional – peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned

• Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
• Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

Tips
For those who have never tried making this delicacy at home a few tips may come in handy.

•  Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.
•  Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.
• Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars.