Wednesday, June 2, 2010

Sweet and Sour Chilly Pickle


Things u need :
Green chilly cut into small pieces- A cup
Ginger sliced-2 tablespoon
Garlic flakes-2 tablespoon
Kashmiri Chilly Powder- 1-2 tablespoon
Vinegar- 3/4 cup- 1 cup
salt-to taste
Sugar-3/4 tablespoon
Asafoetida- a pinch
Curry leaves-a bunch
Methi/Fenugreek seeds- 1 Teaspoon


1. Splutter the mustard seeds,and add the methi seeds.
2. When done,add chilly, garlic, ginger and curry leaves and saute for around 5-6min or until the chillies are cooked.
3.Add kashmiri chilly and salt to taste and saute for few minutes on low flame,till the oil seperates out.
4. Add Vinegar and sugar. Check the taste. The amount of vinegar and sugar can be varied according to individual taste preferences.
5.Remove from fire and and sprinkle asafoetida powder.
6.Allow to cook and transfer to an air tight container

The little dash of sugar thrown in at the end is to give a little bit of sweetness to the pickle.Also sugar is supposed to neutralize the other flavors.A little vinegar gives a certain amount of tanginess to the dish ,which i totally love.The sugar and extra vinegar is totally avoidable,but i'd advice to go ahead with it coz pickles tastes better if it also leaves a sweet taste in your mouth,along with the heat.

Prawns and Drumstick Curry

You'll need 

Prawn- 1/4kg
Drumsticks-2( cut into 2 inch pieces)
Ginger-Garlic paste-2 teaspoons
Onion- 1 (chopped fine)
Chilly powder-1 tablespoon
Coriander powder-1/2 tablespoon
Curryleaves-a twig
Mustard Seeds-1 tsp
Oil- as reqd
Pepper-1/2 tsp
Vinegar- 1 tablespoon

Here you go....

Marinate the prawns with chilly powder,salt,pepper,turmeric,vinegar and ginger garlic paste and keep aside for atleast 30min. Heat oil and fry the prawns lightly.In the same oil,splutter mustard seeds and add curry leaves.Saute the onion till it loses the raw smell and then pour the left over marinade and coriander powder,and cook in very low flame for 5 min,till the oil seperates. Add required amount of water and the drumsticks and cook till the drumsticks turn transparent.Add the fried prawns and cook for 4-5mins.Check salt and add more if required

Prawns and Drumstick in Coconut Milk

Karimeen Fry

Ayala Thoran


Mackerel- 4
Curry leaves-few
Mustard seeds- a teaspoon
salt-to taste
Dry red chilly(vattal mulak)- 2-3

To grind :
Coconut-3/4 cup
Ginger-a small piece
Garlic-3-4 flakes
Chilly- 2 or 3 medium sized
Cumin seeds- a teaspoon
turmeric powder-  1/2 tsp

Cook the cleaned Mackerel in little water,salt and turmeric.When done,remove the bones and mince it.Grind the ingredients without water.It should be medium coarse and not a fine paste.
In a pan,heat oil,splutter mustard seeds,curry leaves and few dry red chillies.Add the ground mix and saute for a while.When the raw taste is gone, add the minced fish and stir till it becomes very dry.Do this on a low flame for few minutes.Add salt to taste.


Chana Masala

You''ll need :

Chick Peas - 1cup(soaked overnight)
Onion-2 medium(sliced)
Garlic-3-4 chopped
Ginger-1tbsp chopped
Green chillies- 2-3 slit(optional)
Chilly powder-2 teaspoon
Coriander powder-2-2.5 teaspoon
Turmeric- a pinch
Kasoori Methi-1 tablespoon
Garam Masala-1 tsp
Tomato-1 medium chopped
Coconut Milk- 1/2 cup thick(optional)
Cilantro-A handful for garnish
Salt- to taste

Get set go..

Cook Chick peas and keep aside. If soaked for atleast 5 hours, chick peas will be done in 15-20 min ina pressure cooker.
Heat oil and splutter mustard seeds. Saute onion till it becomes light brown. Add ginger,garlic and green chillies. Add the chill powder,turmeric and coriander powders and saute till oil separates.Add the required amount of salt. Add the chopped tomato,kasoori methi and the cooked peas along with little water(used to cook the peas).Cook for sometime. Add garam masala and coconut milk.Remove from fire and add chopped cilantro.
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