Ingredients :
1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste
Method of Preparation :
Slice the tomaotes, smear turmeric and salt on them
and soak them in 1 cup vinegar.Leave for about 2 hours.
Blend together the garlic, ginger, red chillies and
3/4 of the mustard, with a little vinegar.
Heat the oil and add the remaining mustard.
When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture
and fry well for over 20 minutes.
Add the tomatoes and the remaining vinegar.
Stir continuously as the mixture comes to a boil.
When the pickle is almost done, the oil begins to float
at the top.
Take it off the heat and let it cool.
Store in a clean bottle.
Will keep for a year.
Preparation : 20 minutes (exc. soaking time for tomatoes)
Cooking: 30-40 minutes
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Ingredients :
1/2 lb. green chillies, large and long
1 lb. onions, sliced
1 tsp cumin seeds
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp powdered bayleaf
1/2 cup thick tamarind juice
Salt to taste
Roast and powder the following:
4 tsp sesame seeds
4 tsp khus-khus (poppy seeds)
2 tsp coriander seeds
2 tbsp peanuts
1/4 coconut scraped
1 tsp salt
Method of Preparation :
To remove tartness from the chillies, immerse
once or twice in boiling water, remove and strain.
Pat dry.
Heat oil and fry the chillies till they turn white.
Drain and set aside.
In the same hot oil,fry the cumin seeds.
When they turn color, add the onion slices and fry
till they become soft.
Now add the ginger-garlic paste and fry for a minute.
Add the turmeric and powdered spices and fry well
stirring continuously.
Add the tamarind juice and simmer.
Add the chillies, powdered bayleaf and salt to
taste.
Mix well and cook over a slow fire till the oil
starts floating on top.
When cool, store in airtight containers in the
refrigerator.
This preparation goes well with biriyani / pulao.
Preparation : 20 minutes (inc. roasting time)
Cooking: 45 minutes
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Ingredients 2 1/2 cups hot small green chillies
(It's best if you use the small(1" long)
round ones)
1/2 cup powdered white salt
1/3 cup black mustard seeds
6 teaspoons hing(asoefetida)
5 tablespoon cooking oil
Method
Wash the green chillies and dry them thoroughly.
Make one slit on each chilli and set aside.
Heat 1/4 of the oil and add the mustard seeds and fry them
till they crackle.
Take them off the stovetop and mix with the salt.
In the same pan, brown the asofetida till it starts turning
brown.
Remove and add to the mustard/salt mixture.
Stuff this mixture in the green chillies and save
any remanining mixture.
Heat the remaining oil and add the green chillies and
any remaining stuffing.
Fry on a very low flame till all the chillies turn white
in color.
Remove and cool.
Store in an airtight container.
This will keep good for months.
Preparation : 25 minutes
Cooking: 40 minutes
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Ingredients 1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting
Method
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.
Preparation : 4-5 minutes (powdering)
Cooking: 15 minutes (roasting)
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Ingredients :
1 tbsp bengal gram dal (urad dal)
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1 tsp turmeric powder
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
6 red chillies
1 sprig dry curry leaves
2 tbsp coconut grated
8 peppercorns
Ghee for roasting
Method of Preparation :
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.
Preparation : 4-5 minutes (powdering)
Cooking: 15 minutes (roasting)
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Ingredients :
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)
Method of Preparation :
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.
Preparation : 4-5 minutes (powdering)
Cooking: 15 minutes (roasting)
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Ingredients :
1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds
Method of Preparation :
Roast the coconut and set aside.
Roast the coriander, cumin, 6 red chillies,
1 sprig curry leaves, pepper, asoefetida,
1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
channa dal,1 tsp urad dal and 2 tsp peanuts
one by one till they turn aromatic.
Powder to a fine powder using a coffee grinder
and set aside.
Mix in the coconut gratings and powder once again.
Set aside.
Heat some oil and add the remaining musatard seeds,
red chillies, urad dal, channa dal, peanuts,
sesame seeds and curry leaves.
When the seeds start crackling, add the tamarind
juice and salt/jaggery. Mix well.
Add salt to taste.
The liquid will start boiling.
Now add the powdered masala and simmer till
you get a sticky masala.
Heat through and cool.
This will keep well for a month in a airtight
container if refrigerated.
Mix this with plain cooked rice to get puliyogare
or tamarind rice.
Preparation : 10 minutes (inc. powdering)
Cooking: 30 minutes (inc. roasting time)
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Ingredients :
2 sticks cinammon
1 tsp ginger powder
3-4 cloves
4-5 cardammoms
1/2 tsp saunf(fennel)
1 peppercorn
Method of Preparation :
Powder all the above ingredients and mix.
Store in an airtight container.
Will keep well for years.
Preparation : 4-5 minutes (powdering)
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Ingredients :
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp ajwain (thymol) seeds
2-3 whole dry red chillies
3 tbsp black salt crystals
1/2 tsp citric acid
1 tbsp dry mango powder (amchoor)
1 tbsp salt
2 tsp garam masala
1 tsp white/black pepper (optional)
Method of Preparation :
Roast the first 3 ingredients seperately
and powder them with the chillies, black
salt and citric acid.
Mix in the remaining ingredients.
Store in an airtight container.
Will keep well for years.
Preparation : 4-5 minutes (powdering)
Cooking: 6-8 minutes (roasting)
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Ingredients :
1 tbsp badam (almonds), skinned
4 cardammoms, shelled
1 tsp pistachios, shelled
1/2 tsp kesari (saffron)
Method of Preparation :
Powder all the above in a coffee grinder and mix well.
Store in an airtight container.
Preparation : 2-3 minutes (powdering)
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