Amla(Nellikkai) pickle
Fresh Amla 10
Turmeric powder 1/2tsp
Salt as required
Freshly ground red chilli powder - 2 tsp
Dry roast and powdered methi -a pinch
Hing a pinch
Gingly ( nallennai) oil 2 tsp
Mustard seeds 1/2 tsp
Whole red chilli two
Method of Preparation
Wash and in a bowl boil Amla, Turmeric and salt by adding one cup water. In another pan dry roast methi, red chilli and hing. Crush it and make powder. Once Amla is soft off the stove. Use the dry roast pan for tadka. Heat the pan add oil, mustard, red chilli whole and allow mustard to crackle. Now add cooked Amla, roasted powder and adjust salt. Mix well allow the pickle to cool down. Store in air tight container. Keep making fresh lot and enjoy delicious Amla pickle with yummy curd rice.
Lime Pickle
Fresh ripe yellow lemons 10
Turmeric powder a little
Hing a pinch
Red chilli 10 badigaye and 10 guntur chilli.
Rock salt as required
Methi a pinch
Method of Preparation
Wash and dry lemons. Cut into very small pieces. Add rock salt. Mix well. Leave it for two days for the lemons to become soft. After two days dry roast red chilli, hing and methi seeds, crush and add to the salted pickle. Heat nallennai, cool it and add to the prepared pickle. Mix well leave the pickle to further stay in the air tight container for about 5 to 6 days. By now the lime in the pickle might have released all juice and the lime pickle is ready to use. Use it as a side dish for curd rice.
Fresh Amla 10
Turmeric powder 1/2tsp
Salt as required
Freshly ground red chilli powder - 2 tsp
Dry roast and powdered methi -a pinch
Hing a pinch
Gingly ( nallennai) oil 2 tsp
Mustard seeds 1/2 tsp
Whole red chilli two
Method of Preparation
Wash and in a bowl boil Amla, Turmeric and salt by adding one cup water. In another pan dry roast methi, red chilli and hing. Crush it and make powder. Once Amla is soft off the stove. Use the dry roast pan for tadka. Heat the pan add oil, mustard, red chilli whole and allow mustard to crackle. Now add cooked Amla, roasted powder and adjust salt. Mix well allow the pickle to cool down. Store in air tight container. Keep making fresh lot and enjoy delicious Amla pickle with yummy curd rice.
Lime Pickle
Fresh ripe yellow lemons 10
Turmeric powder a little
Hing a pinch
Red chilli 10 badigaye and 10 guntur chilli.
Rock salt as required
Methi a pinch
Method of Preparation
Wash and dry lemons. Cut into very small pieces. Add rock salt. Mix well. Leave it for two days for the lemons to become soft. After two days dry roast red chilli, hing and methi seeds, crush and add to the salted pickle. Heat nallennai, cool it and add to the prepared pickle. Mix well leave the pickle to further stay in the air tight container for about 5 to 6 days. By now the lime in the pickle might have released all juice and the lime pickle is ready to use. Use it as a side dish for curd rice.
No comments:
Post a Comment