IDLI PODI OR GUN POWDER

This is a spicy powder which is mixed with oil or ghee and had with steaming hot idlis or can even be had with dosa. But it is not for the faint hearted. This recipe is from my mother-in-law's kitchen.

Ingredients-

1/2 cup curry leaves
1/2 cup chana dal
1/4 cup urad dal
8 cloves of garlic
10 dried red chillies
Salt to taste

Method-

* Put all the ingredients in a blender jar.
* Blend inti a smooth powder.
* Store in an airtight container.
Note- its shelf life is about 1 month. But will stay longer if stored in the refridgerator.

ROOT VEGETABLE PICKLE

In this pickle you can use carrot, turnip and raddish. You can also use beetroot but it will change the colour of the whole pickle.

Ingredients-

1 carrot
1 radish
1 turnip
1 tsp kalinji seeds
3 tsp cumin seeds
1 tbsp ginger and garlic paste
1 tsp red chili pwd
1 cup water
1 tbsp jaggery
1 tbsp vinegar
2 tsp salt
2 tbsp mustard oil

Method-

* Cut the vegetables into batons.
* In a pan heat the mustard oil till smoking.
* Add the cumin and the nigella seeds and let them splutter.
* Then add the vegetables and coat them well in the spices.
* Add the water and cover and cook till the veggies are 80% done.
* Remove the cover and add the ginger and garlic paste, red chilli pwd and salt.
* Let it cook till the veggies are cooked to perfection.
* Take it off the fire and add the vinegar and jaggery and mix well.
* Let it cool to room temperature and store in an air-tight container.

BANGALI MUSTARD RELISH OR KASUNDI

I've been dying to taste this for a long time now. So i finally got a bottle from cr park. But realised that going there every time for a bottle is just not feasible. so by trial and error and mothers help, came up with this version of my recipe and it tastes just the same. Or even better.

Ingredients-

1 small raw mango
2 tbsp mustard seeds
5 green chillies
5 cloves of garlic
1 tsp salt

Method-
* Just blend them together with about 3 tbsp of water.
* Store in a jar and let it rest.
* Best results if used after 5-6 hrs, as the flavour and colour intensify.
* Enjoy dipping anything in it. Best with fried dishes.

QUICK CHILLI PICKLE

Ingredients-

20 green chillies, chopped finely
Pinch of asoefotida
1/4 tsp mustard seeds
1/8 tsp turmeric powder
2 tsp lemon juice
Salt to taste
2 tsp mustard oil

Method:
* Heat the oil in a pan.
* Add mustard seeds and asoefotida, let it splutter
* Add green chillies, turmeric pwd and salt.
* Saute for a minute
* Cover and keep for 2 minutes.
* Add lemon juice, mix well .
* Take it off fire and let it cool.
* Store in an air-tight container. And keep it in the fridge. Enjoy !!!!!!!!

MOTHER'S CHICKEN PICKLE

Ingredients-

1 kg chicken, with or without bone
1 1/2 cup mustard oil oil
100g salt
4 tbsp red chilli pwd
1 tsp turmeric pwd
4 tbsp ginger and garlic paste
2 tsp fenugreek seeds
2 tsp coriander seeds
2 tsp mustard seeds
1/2 tsp black peppercorns
1 inch cinnamon stick
8 cloves
Juice of 10 lemons


Method-

* Wash the chicken and cut into 1 1/2" pieces.
* Heat 1 cup oil in a pan and fry the chicken peices till brown on all sides.
* Remove the chicken and keep aside.
* In the same oil, add the whole spices and splutter them.
* Then add the ginger and garlic paste.
* Add the turmeric and chilli pwd and mix well.
* Now add the chicken to this mixture.
* Add salt and mix well.
* Now add the lemon juice and check seasoning.
* Take it off fire and let it cool.
* Store in a air-tight glass jar.
* Heat the remaining 1/2 cup oil till smoking and pour it over the pickle.
* The pickle is ready to eat the next day.
* Can be stored in the fridge.
NOTE-- My mother used chicken with bones as it adds that extra flavour to the pickle.

CARROT PRESERVE

Ingredients-

200 gms carrot
100 gms sugar
50 ml water
1/4 tspsaffron
2 green cardamom

Method-

* Peel and cut the carrots into dices.
* In a pan make a sugar syrup, with water and sugar, of one thread consistency.
* Now place the carrots in the syrup and boil till they are cooked and the syrup is thick.
* Take it off the fire and add the saffron and crushed cardamom.
* Cool and pour in an airtight container.
ENJOY !!!!!!

PICKLED ONIONS

Ingredients-

500 gms pearl onions or madras onions
2 cups vinegar
1 beetroot, peeled and diced
5 tbsp salt
1 bayleaf
6-8 cloves

Method-

* In a pan put the vinegar, salt, bayleaf and cloves.
* Add 2 cups water and bring to boil.
* Peel the onions and wash them nicely.
* Add the onions and the beetroot to the boiling liquid and cover and cook for 10 min.
* Remove from fire and cool.
* Store in a cool dry place. Or can even be stored in the frig.

INSTANT GOOSEBERRY PICKLE

Ingredients-

500 gms gooseberries
1 tsp methi/fenugreek seeds
1 tsp jeera/cumin seeds
2 tbsp jaggery
1 tsp hing/asofetida
2 tbsp lemon juice
4 tbsp mustard oil
1 dried whole red chilli, broken into pieces
4 tsp salt

Method-

* Boil the goose berries in water for about 10-15 min.
* In a pan heat the mustard oil.
* Add the fenugreek, chilli and cumin seeds.
* Let them splutter.
* Add the asofetida and let it cook for 2 min.
* Add the jaggery and let it melt completely.
* Add the gooseberries and mix well, so that they coat with the spices.
* Add the lemon juice and mix well.
* Add the salt and mix.
* The pickle is ready.

GUAVA CHUTNEY

Ingredients-

250 grams Guava
1 cup Vinegar
2 cup water
1 level tsp red chili pepper
2 big cardamoms
1 1/4 cup sugar
2 tsp salt
2 tsp ginger, juliennes
2 cloves garlic
1 tsp raisins
10 blanched almonds

Method-
* Peel the guavas, cut each into four pieces and remove the seeds.
* Cut into thin slices and cook with ginger, garlic and water.
* Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook till thick.
* Cool and put in a jar and close tightly.

PICKLED CUCUMBERS

Ingredients-

Cucumber- 500 gms
Salt- 3 tbsp
Sugar- 3 tbsp
Vinegar- 1 cup
Cinnamon sticks- 2 nos
Bay leaf- 1 no
Mustard seeds-1 tsp

Method-

* Peel the cucumber and cut into desired shape.
* Mix all the ingredients except cucumbers and add to about 1 ltr water.
* Bring the water mixture to a boil.
* Reduce the flame and add the cucumber.
* Let it cook for about 3-5 min.
* Take it off the fire and let it cool.
* Can be served with sandwiches. Or just with any kebabs.

SWEET PINEAPPLE CHUTNEY OR RELISH

Ingredients-

1 pineapple, diced finely
1/2 tsp mustard seeds
1 tbsp oil
1 cup sugar
2 tbsp raisins
1/2 tsp salt
1 tbsp ginger, chopped

Method-

* Heat the oil and add the mustard and splutter.
* Add the pineapple and cook for about 3-4 min.
* Then add the sugar, salt and 1 cup water.
* Mix in the ginger and the raisins.
* Let it boil and cook till it is thick.
* Cool and serve.

RAW PAPAYA RELISH

Ingredients-

Raw papaya
Onion seeds
Turmeric pwd
Salt
Sugar
Red chili, whole, dried
Olive oil
Vinegar

Method-

* Peel the papaya and slice thinly.
* Put the oil in a pan and add the onion seeds.
* Let them splutter.
* Then add the chili and the turmeric.
* Then add the papaya and saute well. Season with salt.
* Add the vinegar and let it cook till it boils.
* Then let it reduce till almost dry.
* Then add the sugar and let it melt.
* Let it reduce to a syrupy consisttency.
* Cool and its ready to serve.

POMEGRANATE CHUTNEY OR RELISH

Ingredients-

Pomegranate juice-500 ml
Ginger juice-1 tbsp
Orange juice-150 ml
Tomato, diced-1/2 cup
Lemon juice-1 tsp
Salt- to taste
Sugar-to taste
Cinnamon pwd-1/2 tsp
Chilli flakes-1/2 tsp

Method-

* Mix all the ingredients except the salt and sugar.
* Put in a pan and reduce till syrupy.
* Season with salt and pepper.
* Cool and serve.

APPLE CHUTNEY OR RELISH

Ingredients-

500 gms chopped,peeled,cored,tart apples
100 gms raisins
1/4 cup chopped onion
1/4 cup chopped, red bellpepper
1 cup brown sugar
1 tbsp mustard seed
1/2 tbsp ginger
1/2 tsp allspice
1/2 tsp salt
1 fresh red chillies, chopped fine
1 clove garlic, chopped
250 ml vinegar

Method-

* Combine all ingredients in a large saucepan.
* Simmer until thick, about 45 minutes.
* As mixture thickens, stir frequently to prevent sticking.
* Chutney is ready. Cool and serve.

WALNUT CHUTNEY OR RELISH

Ingredients-

Walnuts, blanched
Onion
Mint leaves
Lemon juice
Salt

Method-

* Blend all together.
* Check for seasoning.

BANANA CHUTNEY OR RELISH

Ingredients-

8 Ripe Bananas
1 Cup Vinegar
2 Tsp Salt
¼ Tsp Cinnamon Powder
2 Cloves
2 Cardamoms
½ Tsp Red Chili Pepper
1½ Cups Sugar
4 Tsp Raisins
4 Tsp Almond

Method-

* Peel and chop bananas.
* Cook with vinegar to a pulp.
* Stir in sugar until it dissolves.
* Add the cloves and cardamom.
* Add raisins, almonds, salt, chili powder, and cinnamon.

SPRING ONION & TAMARIND CHUTNEY OR RELISH

Ingredients-

Spring onion bulbs
Spring onion greens
Ginger
Green chillies
Tamarind pulp
Rock salt


Method-

* Blend all together.
* Check seasoning and serve with snacks and sandwiches.