RED SORREL LEAVES / GONGURA PACHADI

Ingredients:
4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps Groundnut refined oil
salt to taste

Tampering:
3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves

How to prepare:
Seperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.After 2 days wash the leaves.Spread over kitchen towel.
Heat 2-3 tbsp of groundnut refined oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.
In the same vessel add 1 tbsp groundnut refined oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stirring constantly till light brown.Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.
Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.It should not be soft.

Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require a wee bit more oil like most pickles. This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions

CAULIFLOWER PICKLES

Ingredients:

fresh cauliflower : 2 lbs.
red chilli powder : 3 tablespoon full
garam masala : 1 tbsp "
turmeric powder : a pinch
salt : 2 tablespoon full or to taste
garlic cloves : 6-8 cloves
mustard seeds : 2 spoon full
methi seeds : about 10 seeds
lime juice : 3/4 cup
groundnut oil : 6-8 tablespoon full
refined

Method:
1) Cut the cauliflower in to small florets. Wash them nicely and air dry for 4-5 hours.
2) Take florets in a mixing bowl, start adding the above ingredients one by one.
3) First add the vegetable oil and then turmeric powder, chilli powder,
4) methi and mustard powder, salt, garam masala,
5) garlic paste and pour 3/4 cup of lime juice into it.
6) Mix nicely with a spatula and keep it outside for 24 hours.
7) Make sure the salt, lime juice to your taste and if you need more,
8) add little salt and etc. Mix well.
9) Store in refrigerator for freshness.
10)You can also grate some carrot into it for better taste.
11)Tastes good with Rice and Chappathi.

SPICY CARROT PICKLE

Ingredients:
1. 1 Stick of carrot(long and thick)
2. 1 inch of ginger (ginger should be 1/2 the qty of carrot)
3. 1 lemon
4. 1 1/2 tsp of jeera powder
5. 1 tsp of methi powder
6. 2 tbsp of red chili powder
7. salt to taste
8. 2 tbsp of groundnut refined oil for better taste
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's

Method:








1. Peel and grate the carrot and ginger together in a grater.
2. Heat oil in a kadai( or a pan) and when hot simmer the stove and add mustard seeds, curry leaves, dry red chillies.
3. After few seconds take the kadai (or pan) off the stove and put it aside.
4. Lets wait till the oil gets warm(it would take approx. 3 mins), then add the jeera powder, methi powder, chilli powder and salt.(Make sure to wait till it gets warm or the pickle color would be dark brown and tastes different)
5. After few seconds add the carrot-ginger mixture to the above and mix well.
6. Let wait till the whole thing cools down. When its cold take the juice of the lemon and add it to the above mixture and mix well.
7. Taste the pickle for salt. If you think it has less salt add it.
8. Store it in a air tight container in the fridge. Its ready to eat immediately, but tastes better next day.
Will last for a week in fridge.