Ginger and amla pickle (Ingi, nellikai oorugai)

Ginger and amla pickle (Ingi, nellikai oorugai) - preparation time 20 mins
We used to include ginger in most of our dishes. It have medicinal properties and good for digestion. When i was preparing amla pickle i thought of including ginger to the recipe. Because ginger is spicy it might suppress the distinct bitter like taste of amla.
Make this pickle using fresh amla and ginger. The flavour of amla and spicy ginger taste will be present in this pickle. Try in little quantity and use so we don't require any preservative and will be fresh.

Ingredients:-
Boiled amla - 10 remove the seed and chop to small cubes
Ginger - one small cup grated (about 50 gms.Wash, peel the skin and grate)
Red chili powder - 1 to 2 tsp (according to your spice level)
Salt - as per taste
Sesame oil - 3 tbsp
fenugreek seed and Mustard seed - 1/2 tsp (Roasted and ground)
Turmeric - 1 tsp
Tamarind paste - 1/4 tsp
Jaggery syrup - 2 tbsp

Preparation method:-
In a bowl mix boiled amla pieces, turmeric, chili powder, salt along with sesame oil.
Heat a kadai, add little oil, mustard to splutter. Add the grated ginger and fry. Close it and cook for few minutes.
After few minutes add the amla, turmeric, chili, salt, tamarind paste and jaggery syrup to the ginger.
Mix well and check the spice level and adjust to your taste. When the amla is too sour it might require more chili powder, salt and jaggery.
Cover the kadai and cook in very low flame. Remove the lid and stir frequently because we are not using much oil so the pickle will stick to the bottom of the kadai.
If you want you can add little more oil. Till the water content get removed keep stirring the pickle.
Switch of the flame and leave it to cool. When the pickle is cool transfer to a clean bottle or jar and keep. after 3 days you can refrigerate and use the pickle.

Neer maavadu (Small marinated mango soaked in spicy water)

Making of neer maavadu :- Preparation time 10 mins and soaking time minimum a week

When we were kids mom used to make in kgs and give to relatives also. She used to consult a mami for the preparation method. The measurement must be followed according to her so after several years of hesitation i decided to try preparing the neer vadu. If i try i want that output to come out well else i feel very bad and i don't want to spoil the taste of mom's neer vadu which still linger's in my mouth. Mom told she made the neer vadu and forgot to send me. I asked my husband to but few vadu's for me to try but he bought 1/2 kg.

My first experience of making mavadu so prayed god to make the project successful :-). Called mom and asked for measurement she told for 1 kgs i noted down and converted the measurement for 1/2 kg. I got input from my in-law also. I took both inputs and implemented which i want. Actually i am publishing this after i made and left the mavadu in water for 10 days. If felt it that salt content is little more but mom told it will act as a preservative and will be good. If you want you can less the salt a little bit.

Mom asked me to use small round dry red chili because it will be spicy when compared to long red dry chili but i tried with long dry red chili as we don't want vaadu to be very spicy. Little bit of sesame oil is used as a coolant (actually they will use castor oil it seems but now a days we don't get that much clean oil so it is replaced by sesame oil).

Ingredients:- Maavadu - 1/2 kg
Red chili - 6
Rock Salt (crystal salt i.e. kallu uppu) - measurement specified below
Water - 1.5 cup
Turmeric - 1/2 tsp
Mustard seed - 1/2 tsp
Fenugreek seed - 1/2 tsp
Sesame oil - 1 tsp

Preparation method:-Wash the maavadu in water 2 or three time. remove the stem (if any) and rub the stick content coming. Wipe all the mavadu with clean cloth.
The mavadu should be without damage and hard when pressed. Only if you use good quality the mavadu will be good for more days.

Take one measuring cup or any vessel which is comfortable for you. I took a small measuring cup called azhakku. Use same vessel for the measurement of mango, salt and water.
The half kg of mavadu measured to medium sized 4 cup. For 4 cup i took 1/2 cup of salt and 1and1/2 cup.
In a mixer make a coarse powder of red dry chili, mustard(kadugu) and fenugreek seed (vendayam).

In a clean, dry glass bottle keep the dry mavadu carefully. Add the sesame oil (nalla ennai) and mix well.

After that add salt, coarsely powdered ingredients to mavadu. Add measured water to this and close the bottle well. Shake carefully so that all the dry ingredients get mixed well with the water.

Daily you have to shake and toss well so that the mavadu's get soaked well.
If possible you keep the bottle under sunlight for few hours. For that remove the lid of the bottle, tie a thin white cloth over the mouth of the bottle.
It will take minimum 1 week to 10 days for the mavadu to observe the essence of water.
First try it out in less quantity. I came out well for me. Surely you will also love this recipe. This can be take with sambhar rice or curd rice.

Easy amla pickle (Avasara nellikai oorugai)

Easy amla pickle (Avasara nellikai oorugai) - preparation time 5 to 10 mins
Make this pickle using fresh amla. I tried this way last week it came out well. I tasted the full flavour and taste of amla (nellikai) in this pickle.

Ingredients:-
Boiled amla - 10 remove the seed and chop to small cubes
Red chili powder - 1 to 2 tsp
Salt - as per taste
Sesame oil - 1 tbsp
Mustard seed - 1/4 tsp
Turmeric - a pinch
Roasted fenugreek powder - 1/4 tsp (if not available take little fenugreek)

Preparation method:-
In a bowl mix boiled amla pieces, turmeric, chili powder, salt along with sesame oil.
Heat a tawa, add little oil, mustard to splutter.
Switch of the flame add fenugreek powder roast slightly and add the amla and spice
mixture.
Mix well and use it. Tasty when taken with curd rice.
You can refrigerate and use for few days.
Preservative is not added so don't keep for long time.

Easy mango pickle (Avasara mangai oorugai)

Easy mango pickle - preparation time 5 mins
When you don't have pickle you can make this pickle with 5 mins if raw mango is available. Mom used to make this pickle during mango season. Mostly it won't last for 1 day also, because it will be tasty and we will consume it as snack.

Ingredients:-
Raw mango - 1 cup chopped to small cubes (Slightly sweet Ottumangai is preferable)
Red chili powder - 1 tsp
Salt - as per taste
Sesame oil - 1 tbsp
Mustard seed - 1/4 tsp
Turmeric - a pinch
Roasted fenugreek powder - 1/4 tsp (if not available take little fenugreek)

Preparation method:-
In a bowl mix mango pieces, turmeric, chili powder, salt along with sesame oil.
Heat a tawa, add little oil, mustard to splutter. Switch of the flame add fenugreek powder roast slightly and add the mango and spice mixture.
Mix well and use it. Tasty when taken with curd rice.
You can refrigerate and use for 2 to 3 days. Try not to use for longer days as we haven't added any preservative.

Mango thokku (Mangai thokku oorugai)

Mango pickle (Mangai thokku) - Preparation time 20 mins to 30 mins
Mango pickle is a favourite pickle for most of the people. If you choose a mango which is slightly sweet it will be very tasty. Usually grandma used to make the pickle and keep in a kaal chatti (it will be a black color heavy utensil). The taste and flavour will be unique. She used to cook in mud stove with wood, Now also when my mom used to cook in it when she is in native place. We can prepare mango pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.

Taste of cooking in mud vessel will be unique. I used to make daily gravies like sambar, rasam and boil vegetable for curry in that vessel for several years. Try it out you might also like it.

Ingredients:-
Mango - medium size and slightly ripe
Red chili powder - 2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp

Preparation method:- Wash the mango well and grate the mango.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the grated mango.
Fry till raw smell goes off. Sprinkle little amount of water and required amount of salt. Close and cook so that the mango will become soft.
After few minutes the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.

Gooseberry pickle (Nellikai oorugai)

Gooseberry pickle (Nellikai oorugai) - Preparation time 20 mins to 30 mins
Gooseberry is rich in vitamin C, iron, calcium, etc. In helps to bring down the cholesterol level, Keeps you young, Good for diabetic patients. This can be consumed as juice (only if it suits to your body because some people might be allergic). We can prepare gooseberry pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.

Ingredients:-
Gooseberry - 10
Red chili powder - 1 to 1&half tbsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp

Preparation method:-
Wash well the gooseberry. Pressure cook gooseberry with 1/2 cup of water for 2 to 3 whistle. It will be cooked soft. Remove the gooseberry seeds and keep the flesh part alone.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the mashed gooseberry along with required amount of salt.
Cook the above ingredients till the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.

Note : Instead of boiling you can also grate the gooseberry and fry directly in tawa with little water to cook.

Thakkali Vengaya thokku (Tomato & Onion thokku)

Thakkali Vengaya  thokku (Tomato & Onion thokku) - Preparation time 20 to 25 minutes
Annaivarukkum Thamizh Puthandu Vazhthukkal.
This i tasted when i went to temple with my mom's friend. She brought breakfast for us. She also told that my husband will scold on seeing the amount of oil used for making this thokku. It was tasty and spicy so i asked her the recipe to make so that i can try on my own with less oil :-). I also took input from person who is helping me in my household work. I tried my own way of making the thokku and making it little more innovative (by including health vegetables and spices). You can also try including items without excluding the basic items i.e. tomato, onion, fenugreek seed powder, cumin seed powder & coriander seed powder.


Ingredients
Onion - 1 (very finely chopped)
Tomato - 3 to 4 (Take a mix of sweet and sour tomato i.e. nattu thakkali & bangalore thakkali. only if available else you can use available type)
Ginger - half inch (finely chopped one tsp)
Garlic - 7 to 8 (finely chopped)
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Fenugreek powder - 1/2 tsp
Mustard seed - 1/4 tsp
Chili powder - 1 tbsp (you can alter according to your taste)
Tamarind paste - 1/4 tsp
Salt - to taste
Turmeric powder - 1/4 tsp
Sesame oil - To cook onion and tomato. 6 to 10 tbsp
Curry leaves - 10

Preparation method:-
In a kadai heat oil. Add mustard to splutter. In a slow flame include ginger, garlic, onion, little salt and fry till onion is cooked.
Now add the spice powders -Chili, turmeric, coriander, cumin & fenugreek. Fry slightly and add tomato and cook till the oil separates out.
Finally add the tamarind paste, curry leaves and cook till the raw smell goes off.
If you want you can add little more oil and some roasted fenugreek powder after switching off the flame. The smell of fenugreek will remain.
This will be in thick paste consistency. Goes very well with dosai, idli and chapathi. As we used it will stay for few days. If you are using less oil refrigerate and use of few days.
If you are carrying during travel take care else too much oil might spell out.
Surely you will like this thokku. Try out and provide your feedback.

Thakkali Thokku (Tomato pickle)

Thakkali thokku (Tomato pickle) - preparation time 15 mins to 20 mins

Ingredients:-
3 - Tomatoes
Mustard oil - 4 to 5 tsp
Asafetida to taste
Mustard - 1 tsp
Fenugreek seed - ½ tsp
Salt - to taste
Chili powder -1 tbsp  (or more according to your taste)

Preparation method:
Heat oil in a pan add mustard. After it splutters add fenugreek seed and asfoetida, tomato and fry well.
When oil separates add chili powder, salt and fry till the raw smell of chili goes off. If you want pickle to be more spicy you can add little chili powder