GINGER PACHADI

                          

INGREDIENTS

GINGER                        25 GM

GARLIC                         A POD OF

GREEEEN CHILLY        2NOS

CHILLY POWDER        4 TSP

TURMERIC POWDER    1TSP

TAMARIND                    50GM

JAGGERY                       25 GM

OIL                                 ½ CUP

SALT                           AS PER REQUIRED

MEHTOD

·        Grind the ginger coarsely, then extact the  juice and keep aside.

·        Pour oil in a pan ,saute the ginger ,  garlic & chilly   till it becomes brown.

·        Add tamarind extract, then chillypowder, Turmeric powder &  Salt. Cook it in a low flame  till it becomes thick .

·        Add jaggery to taste.

  

PINE APPLE PACHADI

                                             

 INGREDIENTS

v   PINE APPLLE                2CUPS  CHOPPED

v   GREEN CHILLIES           2

v  GINGER                           A SMALL PIECE  (CHOPPED)

v  WATER                            ½ CUP

v  GRATED COCONUT      1 CUP

v  DRY RED CHILLY          2

v  MUSTARD SEDDS            1TSP

v  CURD                               ½ CUP

SEASONING

v  MUSTARD SEEDS                  1TSP

v  OIL                                          2TSP

v  DRY RED CHILLY                 3 

v  CURRY LEAVES                    1 STALK   

PREPARATION:

v  COOK THE PINE APPLE WITH ½ GLASS WATER WITH GREEN CHILLY

v  GRIND THE COCONUT WITH WITH RED CHILLY ADD MUSTARD SEEDS.

v  ADD THE COCONUT PASTE TO THE COOKED PINE APPLEIN ALOW FLAME

v  FINALLY ADD CURD    AND MIX WELL.

v  FOR SEASONING-  SEASON THE MUSTARD SEEDS A,CURRY LEAVES AND DRY RED CHILLY TO THE  MIXTURE

  

PACHADI

 INGREDIENTS:

LADIES FINGER                      100 gms                                                  

ONION                                   1 no                                            

GARLIC                                   2 tsp

HING                                       1 tsp

CHILLY POWDER                     3 tsp 

TURMERIC POWDER              1/2 tsp

 TAMARIND                             10gms

JAGGERY                                  3 nos

 SALT                                      TO TASTE

FOR SEASONING

MUSTARD SEEDS                                               1 TSP

CURRY LEAVES                                                   1STALK

OIL                                                                     3TBL SP

PREPARATION

•  CUT THE LADIES FINGER INTO TINY PIECES ;SOAK THE TAMARIND IN  WATER. 
•  POUR OIL IN A PAN ,WHEN IT IS HEATED  ADD  MUSTARD SEEDS , HING .
• THEN  ADD CHOPPED ONION ,GARLIC, LADIES FINGER  AND FRY TILL THEY ARE BROWN .
•  ADD TAMARIND  EXTRACT  (THICK ),    CHILLY POWDER, TURMERIC POWDER, SALT.
•  WHEN THEY ARE COOKED ADD JAGGERY.