FISH PICKLE

INGREDIENTS:

•  FISH                                              1/2 KG
• GINGELLY OIL                             200GM
• TURMERIC POWDER                   1TSP
• CHILLY POWDER                        50GM
• RAW MUSTARD SEEDS              2TSP  (POWDERED)
• LEMON JUICE                              1 TSP
• VINEGAR                                      1/02 CUP
• SALT                                             AS PER REQUUIRED 
• GARLIC                                          25 GM
• GREEN CHILLY                            5NOS
• GINGER                                          25 GM
• BOILED WATER                             1 CUP

                    PREPARATION

• MARINATE THE FISH WITH TURMERRIC POWDER CHILLY POWDER  SALT FOR 15 MINUTES
• POUR OIL IN A PAN WHEN HEATED FRY ALL THE FISHES
• IN THE SAME REMAINING OIL ADD CHOPPED GINGER AND GARLIC, CHILLY SAUTE THEM FOR  FEW MINUTES
• ADD  TURMERIC POWDER  CHILLY POWDER (REMAINING).  THEN MUSTARD POWDER   ( PUT OFF THE FIRE WHEN YOU ADD CHILLY POWDER,)
• ADD BOILED WATER , SALT   ,LET THEM BOIL FOR   SOME  MINUTES
• FINALLY ADD FRIED FISHES  AND MIX THEM WELL.         PUT OFF HTE FIRE WHEN OIL REMAINS ON THE TOP.

             

VEGETABLES PICKLE

                                                                     INGREDIENTS:

•            ELEPHANT YAM                                     ¼ KG
•            CARROT                                                    ¼ KG
•            GARLIC                                                   2 TSP
•            GREEN CHILLY                                      6NOS
•             MUSTARD     SEEDS                           2TSP
•             CHILLY POWDER                                 3TSP
•             TURMERIC  POWDER                         1TSP              
•              SALT                                                      2TSP
•             VINEGAR                                                3 TBL SPOON
• 
  

         METHOD:

Ø  CUT ALL THE VEGETABLES INTO SMALL PIECES, MARINATE WITH TURMERIC POWDER ,SALT AND KEEP IT  FOR 4 HOURS.

Ø  SQUEEZE  IT WELL , THEN ADD CHILLY  POWDER,CHOPPED GARLIC & GREEN CHILLY. 

Ø  ADD VINEGAR AND  POWDERED MUSTARD SEeDS.

                        ( wash the vegetables well before you cut)

MANGO PICKLE

                                      
       
 Ingredients:
Ø Mangoes                                           3 nos

Ø Dry red chilies /Chilly Powder  10 nos

Ø  Mustard seeds                              3 tblsp
Ø Fenugreek                                      2 tblsp

Ø  Turmeric Powder                         1 tsp

Ø  Asafoetida                                      1 tsp

Preparation:

Ø Chop raw sour mangoes into small pieces.

Ø Roast Fenugreek seeds once they are fragrant for 2 minutes.

Ø Roast dry red chillies on a low flame, then turn off heat and let it cool.

Ø Grind the raw mustard seeds and roasted fenugreek seeds and red chilly to make fine powder.

                             (Wash the mangoes thoroughly & dry them. Moisture may spoil them)

Seasoning Ingredients:

Ø Gingely Oil                         200 ml

Ø Mustard seeds                   2 tsp

Ø Asafoetida                           2 pinches

Method:

Ø Pour 2tsp oil in a pan, add mustard seeds. When they start to pop, add asafoetida & switch off heat .Then add roasted redchillies to it & stir for sometime.

Ø  Add mangoes, powdered fenugreek seeds& little sugar. Mix it well till everything is combined.

Ø Heat gingely oil well in another pan till it comes to room temperature.

Ø Pour this oil over the above mixture of mangoes .Mangoes should be well immersed in the oil. Transfer it to an airtight bottle.