Saturday, May 3, 2008
Thursday, May 1, 2008
Recipe column- Mor melagai
Mor Melagai:
Split medium sized green chilies vertically backwards without removing the crown and soak it in sour curd and salt for 3 days. Store it in an airtight container and stir it occasionally atleast 2 times a day. Arrange the soaked chilies in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. Fry the dried chilies in oil or roast it in an oven to have as an excellent accompaniment for curd rice.
Split medium sized green chilies vertically backwards without removing the crown and soak it in sour curd and salt for 3 days. Store it in an airtight container and stir it occasionally atleast 2 times a day. Arrange the soaked chilies in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. Fry the dried chilies in oil or roast it in an oven to have as an excellent accompaniment for curd rice.
Recipe column- Mixed vegetable pickle
Mixed vegetable pickle:
Steam the chopped pieces of 1lemon, 2 carrots, Few pods of green peas, Small mango, 1 capsicum, a small piece of ginger skin peeled, few pods of garlic, and cabbage(optional) with salt for 10 minutes. When half cooked, heat 2 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier and the cooked vegetables to the hot oil and mix well in slow flame. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Steam the chopped pieces of 1lemon, 2 carrots, Few pods of green peas, Small mango, 1 capsicum, a small piece of ginger skin peeled, few pods of garlic, and cabbage(optional) with salt for 10 minutes. When half cooked, heat 2 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier and the cooked vegetables to the hot oil and mix well in slow flame. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Recipe column- mango pickles
Mango Pickles:
Cut mango into medium sized pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious mango pickle is ready to use. Store it in an airtight container.
Instant Mango Pickle:
Cut raw mango into small pieces and add salt. Heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Ennai Mangai--Mango pickle (Traditional method)-:
Cut raw mango into large pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. Arrange the mango pieces in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. When needed take the dry mango pieces and heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier and the mango pieces to the hot oil and mix well in a slow flame. Allow it to cool and Store it in an airtight container.
Cut mango into medium sized pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious mango pickle is ready to use. Store it in an airtight container.
Instant Mango Pickle:
Cut raw mango into small pieces and add salt. Heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Ennai Mangai--Mango pickle (Traditional method)-:
Cut raw mango into large pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. Arrange the mango pieces in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. When needed take the dry mango pieces and heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier and the mango pieces to the hot oil and mix well in a slow flame. Allow it to cool and Store it in an airtight container.
Recipe column- lemon pickles
Lemon Pickle:
Cut 10 medium sized Lemon into small pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious lemon pickle is ready to use. Store it in an airtight container.
Instant Lemon Pickle:
Steam the chopped pieces of 3 to 4 lemon with salt for 10 minutes. When half cooked, heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Cut 10 medium sized Lemon into small pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious lemon pickle is ready to use. Store it in an airtight container.
Instant Lemon Pickle:
Steam the chopped pieces of 3 to 4 lemon with salt for 10 minutes. When half cooked, heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Recipe column-pickles
Basic powder for most of the pickles:
Roast 1 cup of Red chilies, 2 tablespoons of mustard seeds, 1 teaspoon of methi seeds and 1 teaspoon of hing powder.Grind it into a fine powder in a mixer or coffee grinder. Store it in an airtight container.If you wish 1 cup of red chilly powder could be added instead of roasting and grinding chilies.
Roast 1 cup of Red chilies, 2 tablespoons of mustard seeds, 1 teaspoon of methi seeds and 1 teaspoon of hing powder.Grind it into a fine powder in a mixer or coffee grinder. Store it in an airtight container.If you wish 1 cup of red chilly powder could be added instead of roasting and grinding chilies.
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