TOMATO THOKKU WITH POWDERS (KUGAN )

TOMATO THOKKU WITH POWDERS

Ingredients:

1 tbs gingelly oil
1 tsp mustard seeds
1 tsp urad dal
2 sprigs of curry leaves
¼ tsp asafetida powder

500 grms ripe red tomatoes chopped
½ tsp turmeric powder
2 tsp chillie powder
1 tsp tamarind paste
¼ cup of water

1 tsp sambar powder
1 tsp coriander powder
1 tbs of jiggery
Salt to taste

1 tbs of chopped coriander leaves

Method:
Heat oil in a non-stick wok, add in the mustard seeds.
Let it crackle, add in the urad dal, let it brown a bit.
Add in the asafetida powder and curry leaves.
Give a good stir.

Add in the chopped tomatoes, turmeric powder, chillie powder,
tamarind paste, stir fry nicely, add in the water.
Put the flame in sim, and let cook, stirring occasionally.
The tomatoes should have become mushy now.

Add in the sambar, coriander, jiggery and salt.
Stir well and cook for few minutes.
The thokku, should be semi solid in consistency.
Remove and garnish with the coriander leaves.

INJI PULI (KUGAN )

INJI PULI 

Ingredients: 
2 tbs gingelly oil
1 tsp mustard seeds
200 grms young ginger cut into small pieces 
100 grms green chillies cut into small pieces 
1 sprig curry leaves cut into pieces

1 cup of tamarind extract ( fairly thick) 
1 tsp chillie powder
1/4 tsp tumeric powder
2 tbs brown or white sugar, or more to taste 

salt to taste 



METHOD: 
Heat the wok with oil. Add in the mustard seeds. Let it crackle.
Now add the ginger, green chillies, and curry leaves 
And saute for 2 minutes, till they come tender. 
Now add tamarind juice, chillie, tumeric powders and let it boil on a medium 
flame, till it is thick. You have to stir the contents occasionally,
until the raw smell goes. 
Now add the sugar, and salt, careful with the salt as tamarind has salt.
Let it cook till the oil rises to the top. 
Remove and cool. Then store it in a bottle.

CARROT PICKLE (Madhu )

CARROT  PICKLE  (Madhu  )


ngredients

carrots ( washed and peeled ) - 1 or 2
mustard seeds 
salt
asafoetida
pinch of turmeric powder
red chilli powder ( 1 tsp )
roasted and ground fenugreek seeds ( 1/2 tsp)
currypatah leaves.


Method.
Cut the carrots into very very small pieces. ( துருவிடாதீங்க )
Take a bowl and put the carrot pieces 
and on top of it add red chilli powder, turmeric powder, salt and asafoetida .roasted and powdered fenugreek seeds ( வறுத்து பொடித்த வெந்தயம்)
Heat required gingelly oil and add mustard seeds for seasoning.
Pour the hot oil with seasoning immediately on top of the carrot mixture and mix it well.
add currypatha leaves.

ha ha.. carrot pickle ready 

curry leaves pickle/ karuvepillai thokku... (Dev )

Here's the recipe for curry leaves pickle/ karuvepillai thokku...

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - a nellikai size
salt - reqd


1. In a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste. 
2. Now give tadka with gingelly oi-4 or 5 tblsp, rai, urad dhal, methi seeds and mustard powder.
3. Transfer the chutney into the oil,adjust salt n chilly and keep sautéing on low flame for 10 mins or until the mixture truns thick and starts to form a ball and oozes out oil(oil will ooze out only if u add lots of oil-more than the above qty). 
4. Store in a clean jar.
5. Mine lasted for 2 days but I guess the pickle/thokku will have a shelf-life of 1 week or so if enough oil is added to it.

This pickle/thokku goes very well with rice, curd rice, poori,chapathis,idli and dosai...

PINEAPPLE RELISH

A very good combo for flavoured rices. Kugan98

PINEAPPLE RELISH

Ingredients:

5 cups of chopped pineapple pieces
1 tsp oil
1 tsp mixed, mustard, funugreek, cumin, aniseeds and nigella
3 dried chillies, cut into pieces and seeded

¼ cup of sugar
½ cup of water

½ tbs grated ginger
Salt to taste
1 tsp lime juice

To Roast And Powder:
1 tsp coriander seeds
¼ tsp cumin seeds
1 tsp pepper corns
Few funugreek seeds

2 tsp red chillie powder

Method:
Heat oil in a pan, add in mixed spices, and the cut red chillies.
Stir for a second, add in the sugar and water. Let it come to a boil.
Now add in the chopped pineapple pieces, salt , ginger and lime juice.
Let it cook till the syrup thickens.

Now add in the powdered spices, and the chillie powder.
Mix gently, add salt if needed. Off the stove and remove.
Good combo for any flavoured rice.

Any remedy for upside down pictures?

PICKLED ANCHOVIES

Pickled Anchovies.

200 grms fine anchovies
60 grms finely sliced ginger
60 grms finely sliced garlic
30 grms chillie powder   (more or less)
1 tbs mustard seeds
1 tbs cummin seeds
1 tbs aniseeds
sugar to taste
vinegar as needed
salt to taste
oil

Method:
Fry the anchovies 3/4 cooked. Remove.
Grind the 3 spices roughly using vinegar.
Heat a wok, add oil, fry the garlic and ginger.
Till a bit brown. Add the spices and chillie powder.
Fry well, add little vinegar if needed.
Add sugar to taste, and salt.
Add the fried anchovies and mix well.
Dish out. Bottle when cooled.
It keeps well if you use a dry spoon.

MUTTON PICKLE

MUTTON PICKLE

Ingredients:
1 kg boneless mutton cut into small pieces
400 grms young ginger sliced finely and fried
400 grms small onions sliced finely and fried
200 grms curry leaves also fried
1 1/2 cup of chillie paste
Vinegar to taste
Sugar to taste
Salt to taste
Little tumeric powder
Oil

Method:
Rub salt and tumeric powder to the mutton pieces.
Fry them in oil half cooked and remove.
Pour enough oil for the chillie paste and cook
The chillie paste on a low flame, till the raw smell goes and
The oil rises up.
Now add in the fried onions, ginger, vinegar,
sugar, fried mutton and salt and stir well and
cook on a low flame till the mixture is dry. Add in the curry leaves.
Taste for salt, sugar, and vinegar and dish out.
Cool and store in a glass container.


Note: the amount of ginger and onions are needed
To mask the smell of the mutton.
Whatever it is, this is a super pickle to go with rasam
Rice or curd rice.

TOMATO PICKLE

TOMATO PICKLE

INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps – or to taste
Oil 250 ml – or 1 cup gingly oil
Mustard 1 teasp - for tampering

METHOD OF PREPARATION

Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.

BRINJAL KASUNDI

here is the recipe for Brinjal Kasundi.
Its a fool proof recipe. You just have to follow
the recipe and it will be done.
Those who like can try with 500 grms or 250 grms brinjals.
Thanks. Kugan98


BRINJAL KASUNDI

1 kg round brinjals
10 tbs sugar
3 tbs salt more or less
8 tbs chillie powder
1 whole bunch garlic
3 tbs cumin powder
1 1/2 tbs mustard made into powder
2 tbs funugreek powder
2 tbs tumeric powder
1 1/2 cup oil
1 cup vinegar


Method:
Wipe the brinjal and cut into ½ inch cubes.
Do this last, or the brinjal will turn brown.
Pound the garlic roughly.
Mix all the powders with vinegar.
Heat the oil, add the pounded garlic.
When it’s slightly brown add the powder mixture.
Stir nicely till all the spices are coated with oil.
Add the brinjal and mix nicely.
Add the sugar and salt, the sugar will melt,
And look a bit watery. Stir nicely little while,
till the brinjal are 3/4 half cooked. ( It should not be overcooked)
The brinjal pieces will be a bit crunchy.
When cooled you can bottle it.
Can be eaten with chapathi, or as a sandwich filling, with dosai, or even with rice. It will be a hit with friends visiting.

Thanks. Kugan98


P.S do not worry about the amounts mentioned.
Just follow the recipe and you will have a nice brinjal kasundi.

TOMATO KASUNDI

TOMATO KASUNDI

500 grms ripe red tomatoes
10 grms chillie powder
10 grms ginger make into paste
10 grms garlic pips make into paste
10 grms cumin powder
60 grms sugar
40 grms or ¼ cup oil
1 tsp mustard seeds
1 ½ tbs salt less or as needed
1 ½ tsp tumeric powder
1 sprig curry leaves
150ml vinegar

Method:
Blanch the tomatoes and remove the skins.
In a blender blend the tomatoes lightly.

Heat a heavy bottomed pan, add the oil and mustard seeds.
Let them splutter, now add all the other ingredients,
except the sugar and the vinegar. Let it cook on medium flame.
Keep stirring for about 10 minutes.

Now add the sugar and vinegar, taste for salt, and keep on
cooking till it is reduced to a thick saucy consistency.
Remove cool and bottle. Goes well with chappathi,
and as a sweet pickle.

You can make this kasundi using brinjals.
You have cut the brinjals into very small cubes
And an addition of powdered fenugreek seeds.
Its also a sweet pickle to serve in functions for vegetarian meals.

NYONYA GARLIC PICKLE

Ingredients:

300 grms small garlic pips skinned whole.
Little sugar
Little salt
Enough vinegar to soak all the garlic.


3 tbs red chillie paste
4 tbs shallot paste
2 tbs oil, or little more
Little sugar
Little salt
Little vinegar.

Method:

Peel the garlic pips and leave them whole.
Dry the garlic well, put them in a dry bottle.
Add in the salt, sugar and fill the container with vinegar
to cover the garlic. Leave it aside for 3 days.
After 3 days, drain all the vinegar. Discard the vinegar.

Heat a wok with the oil. add in the chillie paste and shallot paste.
Cook on medium heat till the raw smell goes and oil seperates.
Now add in the drained garlic pips. Give a good stir.
Add in little salt and sugar to taste.
Add in also new vinegar. Stir nicely, do not allow the garlic to cook.
The garlic pips should be still crunchy.
Remove, let it cool nicely. Store in glass bottle.

NOTE: You can less the chillie paste and onion paste if you want less sambal in the pickle.

LEMON PICKLE

Ingredients:

5 juicy lemons
3 tsp salt
2 tbs julienned ginger
2 tbs julienned garlic
2 tbs green chillies sliced
Juice of 2 lemons

½ tsp turmeric powder
3 tsp red chillie powder

½ tsp asafoetida powder
3 tbs gingelly oil
½ tsp mustard seeds
1 sprig curry leaves

To Roast And Powder:
2 tsp mustard seeds
2 tsp fenugreek seeds

Method:
Clean and dry the lemons with a cloth.
Cut the lemons into 8 small pieces.
In a dry glass jar, add in the cut lemons,
salt, ginger, garlic, juice and green chillies.
Close it and leave it for a minimum of 5 days.
Every morning just mix it with a dry spoon.
Leave it in the hot sun, daily.

On the 6th day, add in the chillie powder and turmeric powder.
Add also the ground powdered mustard and fenugreek seeds.

Heat oil in a pan, add in the mustard seeds, asafoetida powder.
Add also the curry leaves. Remove from the flame and keep aside
to cool. When it is completely cooled, add it to the lemon mixture.
Stir nicely and let it mature. Use only dry spoons.
You can use it in about 15 days.
I normally sun the pickle 2 to 3 days in a week.
You can keep it in the fridge if you like.