Brinjal Thogaiyal
Brinjal – 150g, red chillie – 4, urud dal – 4 tsp, asafoetida – 1/4 tsp, oil – 2 tsp, tamarind – a pinch. Boil whole brinjals in a pressure cooker and peel off the skin and mash.Roast 3 tsp … Continue reading →
Monthly Archives: February 2012
Paruppu Thogaiyal
toor dal – 1cup, gram dal – 1 cup, 3 whole red peppers , 1/4 tsp asafoetida Fry the above ingredients in a 3 tsp ghee, add 1/2 tsp salt and 4 tsp grated coconut and grind.
Continue reading →bitter-orange pachidi
Narthangai(large) – 1, Green chillies(small) – 4, Oil – 4 tsp, Mustard seeds – 1/2 tsp, Asafoetida – 1/2 tsp, Tamarind – lime sized, Salt – 3/4 tsp, Powdered jaggery – 1/2 tsp Soak tamarind and extract the juice. Cut … Continue reading →
Neer nellikkai
gooseberries – 1 cup, water-2 cups, salt – 1 tsp, turmeric powder – 1/2 tsp Heat water until it boils. Add salt and turmeric powderAfter 2 minutes, add the gooseberries and heat for a few minutes. Store the gooseberries along … Continue reading →
Cranberry Thokku
Shred 1/2 kg cranberries and boil in a pressure cooker. Heat 5 tsp of oil in a frying pan, add mustard, fenugreek seeds and asfoetida.Add the boiled cranberries. Add 3 tsp salt, 5 tsp red chillie powder and cook in … Continue reading →
Mango Pachidi
Cut unripe mango into thin rectangular slices.Boill it in a pressure cooker. In a vessel dissiolve jaggery in minimum water, add the boiled mango slices, and a pinch of salt. Heat for a while. Add some spluttered mustard seeds.
Continue reading →Neem Pachidi
In 2 tsp of oil, add 1/2 tsp mustard seeds, 1 red pepper, and 1 tsp of dried neem flower. Add some thick tamarind juice to it.Add 3-4 tsp of powdered jaggery and cook for about 2-3 min. This is … Continue reading →
Simple mango pickle
Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of oil, add mustard seeds. When it splutters, add a few fenugreek sedds and a pinch of asafoetida. Mix well.
Continue reading →Naarthangai dry pickle
Cut bitter orange – 10 (big) spirally Start cutting as a slice at one pole and continue along until it reaches the other pole. Then stuff them uniformly with 10 tsp salt. Keep it for one week stirring daily.Then dry … Continue reading →
Maakali pickle
mustard – 2 tsp, dried red peppers – 4, salt – 1 tsp, turmeric powder – 1/2 tsp Grind the above ingredients by adding minimum water into a smooth paste. Maakaali – 1/2 kg – Remove the skin and cut … Continue reading →