Suswaad- Lalita Ki Rasoi Se

TANGY SPICY PICKLES FOR SHORT TERM USE

Mangai Thokku

Ingredients –for 4 Medium size Mangoes

Salt – 2–3 Tab spoons

Turmeric powder –2 Teaspoon .

Chilli Powder- 2–3 Teaspoon

L G Hing –The solid one –size of a Pea . 2 to 3 pieces

Methi seeds -( Optional) 1 Teaspoon dry roasted

Jaggery — about the size of 2 or three medium size potato -to be made as syrup in little water

.Til oil- 4- tablespoons

Mustard seeds -1 Teaspoon

Method–Wash and wipe the mangoes and peel them.You can either grate them or use the processor

.Heat the oil. When smoking , reduce the heat and put Hing. When it turns fluffy , remove and keep aside . Add the mustard seeds and increase the heat . When they crackle , again reduce the heat and add Turmeric powder and immediately add the grated mango . Add salt and Chilli powder and stir well. Let this cook on a low medium heat . In the meantime dry roast the methi seeds and keep it aside.Make a coarse powder of Hing and Methi together Also prepare the Jaggery syrup. When Mango gets cooked add the syrup to it and cook. After 2 minutes add the Methi hing Powder . Stir well and put off the flame.

When it comes to room temperature, store in a glass bottle and keep the lid airtight . Keep in the fridge always before and after use .

The shelf life for this is more than a month , if stored inside the fridge .

Enjoy “ Mangai Thokku” with Dal- Rice , Curd _Rice , Dosa, Adai < Chapathi , Paratha, Or Puris

Nellikkai Oorugay–Gooseberry Pickle

Ingredients

600 grams Nellikai/ Gooseberries

2 Tablespoons of Pickle salt

1-2 Tablespoons of Chilli powder

1 Tablespoon of Turmeric powder

2-3 pieces of Hing approx Pea size

1 Tablespoon of Methi seeds

1 Tablespoon of Mustard seeds

¾ cup–1 cup of Til oil

Wash and wipe the Gooseberries .

Dry roast Methi seeds till they turn very dark . Keep them aside. Dry roast the Turmeric powder too , till it starts releasing smoke . Remove it from the Gas .

Take a wide and heavy bottom vessel. Pressure pan would be ideal . Pour half of the oil into it .

When it becomes hot , put Hing pieces into it and reduce the heat . Hing pieces will start puffing. Take them out and put them with the roasted Methi seeds..

Now in the hot oil put the Mustard seeds and increase the flame . As they crackle , put all the Gooseberries in the oil . Stir once and reduce the heat to medium . Keep stirring constantly , until each and every piece get coated with the oil completely .Bring the flame to low and cover the pan and cook it for 15- 20 minutes. Remove the lid and cook until all the pieces turn dark golden . Switch off the flame .

Make the powder of Methi seeds and Hing together .

Start breaking the gooseberries into pieces . Keep the size of the pieces to your choice Keep the pan again on Gas. Add the salt , Roasted Turmeric Powder and Chilli powder to it and stir it well. When all get mixed well add the Methi- Hing Powder to it and stir well . Once cooled down , shift them into a sterilized bottle .

Heat the remaining oil . Allow it to come to room temperature and pour it into the bottle. Mix the pickle thoroughly . Close it tight .Will be ready the next day .

Prepared ” NEER NELLIKKAI’ also .