CHINESE CABBAGE PICKLE

 INGREDIENTS

1. Cabbage                 1 cup
2. Chilly powder        5 tsp
3. Salt                          2+3 tsp
4. Turmeric                  1 tsp
5. Hing                         1 tsp
6. Ginger-garlic paste  1 tbsp
7. Lemon                      1

TO POWDER:-

1. Mustard seeds          3 tsp
2. Methi seeds              1/2tsp

FOR SEASONING:-

1. Mustard seeds          1/2 tsp
2. Oil                            1 cup

METHOD:-

• Separate the flowers and soak in water adding 3 tsp of salt for an hour.
• Drain the water and dry on a kitchen towel for 1 hour.
• Cut into square pieces and put in a glass bowl.
• Heat little oil and add ginger-garlic paste and fry for a minute.
• Pour on the cabbage, add chilly powder, turmeric, 2 tsp salt, lemon juice.
• Dry fry mustard seeds, methi seeds, powder and add to the cabbage.
• Mix well and heat the remaining oil, crackle the mustard seeds and add hing.
• Pour on the cabbage and mix thoroughly. Let it cool down.
• Close the lid and keep it in an airtight container.
• Use it after 15 days. Serve with chapati, dosa ad curd rice.

RAW PEPPER CORN PICKLE

 INGREDIENTS

1. Raw pepper corn             250 gms
2. Chilly powder                 50 gms
3. Salt                                  50 gms
4. Lemon juice                    10

FOR POWDER:-

1. Mustard seeds                 3 tsp
2. Fenugreek seeds             1 tsp
3. Hing                                1 tsp

FOR SEASONING:-

1. Mustard seeds                1 tsp
2. Oil                                  1 cup

METHOD:-

• Wash and separate corns and spread on kitchen towel to dry for 1 hour.
• Dry fry mustard, methi seeds, and powder with hing.
• In a glass bowl add pepper corns, salt, chilly powder, and powdered masala.
• Squeeze lemon and mix well.
• Heat oil crackle mustard and add to the pepper corns.
• Let it cool for an hour and close the lid for sometime.
• Transfer to an airtight container and use it after 15 days.
• Serve with curd and sambar rice.

INDIAN OLIVES PICKLE

 INGREDIENTS:-

1. Olives                    1 cup                  
2. Chilly powder       2 tsp
3. Salt                        1 tbsp

FOR POWDER MASALA:-

1. Mustard seeds         2 tsp              
2. Fenufreek seeds      1 tsp
3. Fennel seeds           1 tsp
4. Red chilies              6

FOR SEASONING:-

1. Seasame oil               1/4 cup
2. Mustard seeds           1 tsp
3. Hing                          1 tsp

METHOD:-

• Wash olives, drain water in a colander for 1/2 an hour.
• Spread on a towel for 1 hour or until the water is completely absorbed.
• Cut the olives into 2 pieces, if there are thick seeds inside discard them, put in a glass bowl, add salt and mix.
• Let it soak for 2 hours, after that add chilly powder and mix.
• Dry roast the powder ingredients, powder and add to it.
• Heat little oil, add mustard and splutter, add hing and pour over the olives.
• Again heat the remaining oil and pour, mix well by wooden ladle or spoon.
• Cool it and close a lid and let it stand for 24 hours.
• Then preserve it in a glass jar.

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Raw Mango Pickle

Ingredients

1. Raw Mango           2 nos
2. Salt                        3 tbsp
3. Sesame Oil            150 ml
4. Chilly powder        3 tbsp
5. Mustard seeds        1 tbsp + 1 tbsp
6. Fenugreek seeds     2 tsp
7. Lemon juice           6 nos

Method

• Wash and dry mangoes. Squeeze juice from lemon.
•  Cut into 1" pieces. Put the mango pieces in a glass bowl.
• Add salt, lemon juice and mix, Keep it closed for 1 day.
• The mangoes leave out salt water.
• Mix in a plastic or wooden ladle. Add chilly powder.
• Keep on mixing for 1 week.
• Dry roast mustard 1 tbsp on a low flame, it should splutter.
• Spread it on a plate. Dry roast fenugreek seeds.
• Fry till it becomes small and changes its color. Cool and powder it.
• Heat 1 cup of oil and pour over the mangoes.
• Heat remaining oil, splutter mustard seeds, add asafoetida and pour over the mangoes.
• Keep the lid open mix well, After cooling close it.
• The oil comes up and keep it aside for 15 days.
  
• Sterilize the bottles in hot water after drying, preserve the pickles.
• It can be kept outside or in a fridge.

Lemon pickle

Ingredients

1. Lemon                         10
2. Salt                              3 tsp
3. Chilly powder              3 tsp
4. Turmeric powder         1/4 tsp
5. Oil                               3 tbsp  
6. Mustard seeds             1 tsp  
7. Hing                            1/4 tsp

Method

• In a big vessel take 3/4 of water and boil the whole lemon for 10 minutes.
• Drain the water completely and cool.
• Cut into small pieces and add salt.
• Mix well and keep in a glass bowl for 2 days.
• Now add chilly, turmeric mix.
• Heat oil splutter mustard seeds,hing and add to the lemon.
• Mix well with a wooden spoon and bottle it.          

Tomato pickle

Ingredients

1. Tomatoes                                 10 cut
2. Garlic                                       12 nos
3. Red chilies 10
4. Tamarind                                  lemon size
5. Oil                                            1/2 cup
6. Salt                                           2 tsp
7. Turmeric                                   1/2 tsp
8. Jeera[cumin]                             1 tsp

For seasoning

1. Mustard seeds                          1/2 tsp
2. Urad dhal                                 1/2 tsp
3. Curry leaves                              10 leaves

Method

• Fry red chilies and jeera seeds adding 1 tsp oil.
• Cool it and powder red chilies, jeera and garlic and keep it aside.
• Heat 2 tsp oil in a Kadai and add cut tomatoes and tamarind to it.
• Cook for 2 minutes remove from fire and cool it.
• Grind tomatoes and tamarind to a paste.
• Heat the remaining oil add seasoning.
• Splutter mustard seeds add urad dhal and curry leaves.
• Add powdered masala and fry for a while.
• Fry well and add tomato paste.
• Add turmeric and salt. Mix well and close a lid cook on a medium flame for 20 minutes.
• Open the lid and cook for another 20 minutes on a low flame.
• Simmer until the oil floats.
• Serve with chapati, dosa or rice.
• This pickle can be preserved for a month.

Pudina pickle

Ingredients

1. Mint leaves                  1 bunch
2. Red chilies                   6 nos
3. Jaggery                         1" piece                                               
4. Salt                                1 tsp
5. Tamarind                        lemon size
6. Oil                                  3 tsp
7. Ginger                            1/4"
8. Coriander seeds             1 tsp

Method

• Heat oil and fry all the ingredients except jaggery.
• Cooldown and grind the above ingredients adding jaggery.
• This pickle can be kept for a month. Serve with curd rice or rasam.