TOMATO PEANUT PICKLE

Ingredients:

3 tomatoes, sliced

1 tbsp chopped fresh coriander leaves

1 tbsp tamarind paste (use if tomatoes are not tart)

1/2 cup roasted peanuts

1 green chilli

1-2 dry red chillis

1 tsp cumin seeds

5-6 garlic flakes

1/4 tsp jaggery or sugar

salt to taste

1 tbsp oil(prefarabliy grountnut oil)


PROCEDURE:

1) Heat oil in a cooking vessel, add the cumin seeds and let them brown, add the garlic, red chilli and green chilli and fry for a mt. Remove from fire and cool.

2) In the same pan, add the sliced tomatoes and saute till the moisture evaporates. Add the tamarind and turn off heat. Cool.

3) Grind the roasted peanuts and the cumin mixture. Next add the cooled tomato mixture, coriander leaves, salt and sugar and make a paste. Add few tbsps of water, if required.

4) Serve with tiffins like dosa or idli.

SPICY HOT MANGO CHUTNEY

Hot Mango Chutney/Chekku pacchadi/gujju pacchadi

Ingredients :

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil.

Procedure :

Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander
seeds and crush coarsely using a mortar and pestle.
This is how powders are traditionally made.
But if you are of the impatient kind, go ahead
and use the coffee grinder but make sure
that the powder is a little coarse.
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
Store it in airtight containers in the fridge.

SPICY RED CHILI PICKLE

Ingrediants :

# 250gr Red Chilis(ripe)

# 150gr Tamarind Extract

# 4 tbsp Salt

# 150gr oil.

# 1 tsp hing.

PROCEDURE:

1) Wash and clean the red chilis.Let them dry,(indoor)on dry cloth.

2) Wipe red chilis and put them in blender cursh them coarsely,add tamarind and salt to it,blend together for 3-4 mins.

3) Remove from the blender.Heat oil in a pan for 3-4 minutes and put hing, remove from the heat,allow it cool.

4) Then pour oil into the grounded pickle.Store it in a air tight jar

SPICY CORIANDER CHUTNEY

INGREDIENTS:
1 1/2 bunches coriander, stalks removed
4-5 red chilies (change the proportions according to your taste)
2 green chillies, chopped
2 tsps Urad dal
1 tsp Chana dal

1 oz of Tamarind pulp
pinch of Hing(asafoetida)

Roast chana dal, urad dal , half the quantity of red chilies (2)in a pan, with out oil.

Heat about a tablespoon of oil and fry green chilies and the remaining red chilies.

Remove them and put aside.

In the same pan, fry coriander leaves until they are wilted but not dry.

Grind/Blend the coriander leaves, roasted mixture(red chilies, chana dal , urad dal, green chilies) with tamarind pulp

For tempering:
Heat a tsp of oil and fry Jeera (cumin seeds), mustard seeds and a pinch of hing. If you wish to have a sour taste, add lemon juice.
Serve it hot with rice or idlis or dosas!

Spicy Peanut Chutney

Ingredients:
1 cup plain peanuts (with or without skin, as preferred)
5 dry red chillies
Salt to taste
Walnut-sized ball of tamarind (to make tamarind juice if you want a wet chutney)

Preparation:
Heat a griddle till it is very hot, on a medium flame. Roast the peanuts and dry red chillies (stirring frequently) on this griddle till they give off a gentle cooked aroma.
Allow to cool completely and then grind the peanuts and chillies to a coarse powder with a mortar and pestle. You can also use a clean, dry coffee grinder.
Add salt to taste.
If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency.
Serve with anything! Spicy Peanut Chutney tastes especially good with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes).

SPICY TAMARIND PICKLE

INGREDIENTS:
1 kg ripe tamarind
500g grated jaggery
2 tbsp each of shahjeera, fenugreek, cumin and anise seeds
4 tbsp chilli powder/ as per your choice to be more spicy
Salt to taste

Method:
Pound together all the spices. Remove the brown skin of tamarind and break into pieces.
Pound together all the spices coarsely and mix in salt and chilli powder and add to the tamarind.
Mix well, put 1 cup water in jaggery and prepare a syrup of one-thread consistency.
Put in tamarind, mix well and remove from fire.
Cool and bottle and put in the sun for 2 days.

Medicinal uses:
Phytochemical studies revealed the presence of tannins, saponins, sesquiterpenes, alkaloids and phlobatamins and other extracts active against both gram positive and gram negative bacteria, between temperature ranges of 4 degrees Celsius and 30 degrees celsius. Studies on the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts on the test organisms showed that the lowest MIC and the MBC were demonstrated against Salmonella paratyphi, Bacillus subtilis and Salmonella typhi and the highest MIC and MBC was exhibited against Staphylococcus aureus.

Throughout Asia and Africa it is common for health remedies. In Northern Nigeria, fresh stem bark and fresh leaves are used as decoction mixed with potash for the treatment of stomach disorder, general body pain, jaundice, yellow fever and as blood tonic and skin cleanser. In Indonesia, Malaysia and Philippines and Javanese traditional medicine use asem leaves as a herbal infusion for malarial fever, the fruit juice as an anti-septic, and scurvy and even cough cure. Fruit of the tamarind is also commonly used throughout South East Asia as a poultice applied to foreheads of fever sufferers.

Tamarind is used as in Indian Ayurvedic Medicine for gastric and/or digestion problems,and in cardioprotective activity.

In animal studies, tamarind has been found to lower serum cholesterol and blood sugar levels. Due to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of hypercholesterolemia (high cholesterol) or diabetes.

Based on human study, tamarind intake may delay the progression of fluorosis by enhancing excretion of fluoride. However, additional research is needed to confirm these results.

Excess consumption has been noted as a traditional laxative.

Other medicinal uses include: Anthelminthic (expels worms), antimicrobial, antiseptic, antiviral, asthma, astringent, bacterial skin infections (erysipelas), boils, chest pain, cholesterol metabolism disorders, colds, colic, conjunctivitis (pink eye), constipation (chronic or acute), diabetes, diarrhea (chronic), dry eyes, dysentery (severe diarrhea), eye inflammation, fever, food preservative, food uses (coloring), gallbladder disorders, gastrointestinal disorders, gingivitis, hemorrhoids, indigestion, insecticide, jaundice, keratitis (inflammation of the cornea), leprosy, liver disorders, nausea and vomiting (pregnancy-related), paralysis, poisoning (Datura plant), rash, rheumatism, saliva production, skin disinfectant/sterilization, sore throat, sores, sprains, sunscreen, sunstroke, swelling (joints), urinary stones, wound healing (corneal epithelium).

GOOSEBERRIES PICKLE / SPICY AMLA PICKLE

This piquant amla delicacy is spiced with chilli, fenugreek, fennel and nigella seeds. boil the amlas to remove their bitter juices. Also reduced the quantity of mustard oil, but you can add more if you wish to preserve the pickle for a longer period at room temperature. Choose refrigeration instead to increase the shelf life. It takes about 3 to 4 days for this pickle to mature in the sun before you are ready to eat it.

Ingredients

10 nos. (250 grams) amlas (Indian gooseberries)
3 teaspoons crushed fenugreek seeds (methi na kuria)
3 teaspoons fennel seeds (saunf), coarsely ground
1 teaspoon nigella seeds (kalonji)
¼ teaspoon asafoetida (hing)
3 teaspoons chilli powder
1 teaspoon turmeric (haldi) powder
2 tablespoons mustard oilHealth Capsule - Robust Source of Vitamin C

If you want to increase you weight and that too in a healthy manner you should consume more of gooseberry. It helps in balancing nitrogen levels very well which helps in increasing your weight. It helps in increasing protein levels. It is also known to have anabolic effect.

Home Remedy

The gooseberry can be preserved using honey, and thus used throughout the year. Take required number of gooseberries and clean them in running water. Pierce the gooseberries using a sharp stainless steel edge at various spots. Now immerse these pierced gooseberries in a jar full of pure honey. Cover the mouth of the jar using fine white cloth and place the jar in sunlight for an hour for 15 days. Now the gooseberries are ready ready for consumption throughout the year. Every day morning, after brushing the teeth, take one fruit soaked in honey to improve your effectiveness.

Alternatively a tablespoon each of fresh gooseberry juice and honey mixed together forms a very effective medicine for several ailments. Its regular use will promote vigor in the body within a few days. When fresh fruit is not available, dry powder can be mixed with honey.

A tablespoon of gooseberry juice, mixed with a cup of fresh bitter gourd juice, taken daily for 2 months will reduce the blood sugar in diabetes.

The Indian gooseberry is useful in the treatment of rheumatism. One teaspoonful of powder of dry fruit mixed with two teaspoonfuls of jaggery should be taken twice daily for a month in this disease.

MUTTON PICKLE

INGREDIENTS:
1) Meat-2.1/2kg
2) Oil-2 cup groundnut refined oil
3) Onion-400gm
4) Ginger-250gm
5) Garlic-250gm
6) Vinegar -3 cup
7)Chilli powder-2tbsp
8) Meethi seeds-1tbsp
9) Fennel seeds-4tbsp
10) Dry mango powder-2tbsp
11) Garam masala(jeera,cloves,caradamom,Jaiphal and javitri)powder-2tbsp
12) Salt-4tbsp
13) Calongi-2tsp

STEPS TO PREPARE:

1)Boil the meat pieces with 1 cup vinegar till slight tender. Grind all the masala with 1 cup of vinegar.When done you can shred the pieces

2)Fry onion in the oil till brown in color add ginger ,garlic paste and masala paste and stir.

3)Now add meat and fry till the gravy or water evaporates and it is brown in color

4)Cool it and add the remaining vinegar into the mutton.Store in a bottle.

LEMON PICKLE

Ingredients:
1 kg Lemons (Nimbu)
250 grams Salt (Namak)
2 teaspoons Turmeric (Haldi)
3 teaspoons Red chili pepper (Lal Mirchi)
125 grams Ginger (Adrak), scraped and sliced
1 cup Vinegar (Sirka)
125 grams Green Chillies (Hari Mirch)(slit)
4 teaspoons fenugreek
4 teaspoons Mustard seeds (Rai/Sarson)
2 level teaspoons asafoetida
1 1/2 cups Mustard Oil (Sarson Ka Tel)

How to make hot lemon pickle:
Cut each lemon into eight pieces.
Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
Heat oil till smokes.
Remove it from the fire and cool a little.
In it fry asafoetida, fenugreek and mustard seeds.
Mix vinegar, ginger.
Green chillies, chilli powder and lemon with its juice.
Keep 15 days in the sun.