Sweet Lime Pickle

Ingredients Sweet lime - 1
Sugar - 1 tsp
chilli powder - 1 tsp or as per requirement
salt
Mustard seed dhalia - 1 tsp  ( You get the dal of mustard seed in other words split mustard seed)
vinegar - 1 tsp
 
For tempering
Oil - 3 tbsp
Mustard seed  - 1 tsp
curry leaves - few
Asafoeitida - pinch

Method 1. Finely chop the sweet lime and remove the seeds.
2. Put in a jar, add salt, sugar, chilli powder, vinegar and keep for a day.
3. Next day temper the ingredients in it.  Make sure that the oil should be above the level of the contents.
4. Occasionally stir the same.  After 15 days, the skin of the lime will be very soft. It is ready to eat.

Cauliflower Pickle

Ingredients Medium sized cauliflower head - 1
Cumin seeds - 2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
salt - to taste
Lemon juice - 2 -3 tblsp
turmeric powder - 1/2 tsp
Chilli powder - 3-5 tsp
Asaefoetida - a pinch
oil - 5 tsp
Curry leaves - 2 string

Method
1.Chop the cauliflower finely.
2.Add salt, turmeric, chilli powder ,lemon juice and mix together with it.
3.In a kadai dry roast 1 spoon of cumin seeds,fenugreek seeds and 1 spoon of mustard seeds. Cool the mixture, grind it to make a fine power and add it to the cauliflower/ carrot mixture.
4.Heat oil in a pan, add the remaining mustard seeds. When it splatters, add remaining cumin seeds and curry leaves .
5.Add this to the cauliflower/ carrot mixture along with a pinch of asaefoetida. Let this soak for 24 hours before serving.
6.Pickle ready. Similarly you could make carrot pickle, cabbage pickle, bittergourd pickle, radish pickle, raw mango pickle, gooseberry pickle, ivygourd pickle, celery pickle, parsnip pickle etc.

Mango Pickle

Ingredients: 2 cups Grated mango
2 tsp Red chilly powder
A pinch of asafoetida
1 tsp Salt (adjust)
Curry leaves (optional)
1/2 tsp Turmeric powder.
1-1 1/2 tsp Salt (depending upon the sourness of mango adjust)
Oil 5 tblsp
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds

Method:
1. Heat the oil in a kadai. Add mustard seeds, fenugreek seeds, asafoetida.
2. After it splutters, add the grated mango, turmeric powder  and saute  the same  till it becomes tender.
3. Take out from the gas and allow to cool.  
4. Add the chilly powder, salt and mix well. Transfer it to a glass bottle or bharani.

Takkali Urugai

Ingredients Tomatoes - 8-10
Tamarind Pulp - 1 tsp
Red Chilly Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp

For Seasoning
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 spings
Asafoetida - 1/4 tsp

 

Method

1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important

for the tomatoes to be dry.

2. Heat oil in a big vessel and the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.

3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as

there will be lot of splattering. 

4. Add the turmeric powder, chilly powder, fenugreek powder and mustard powder to this.

5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.

6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.

7. Add this to the pickle and mix everything. Cook for another few minutes till the oil seperates from the pickle.

8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it

• outside.

Mango Milkshake

Ingredients Mango (ripe) - 1 big or 2 small (or use about half cup of canned mango pulp)
Milk - 1 cup
Cardamom Powder - a pinch
Sugar - 2-3 tblsp (depending on the sweetness of the mango)
Ice Cubes - 4-5

Method 1. Wash, peel the mango and cut it into cubes.
2. Take the mango cubes, milk, sugar, cardamom powder and ice cubes in a blender.
3. Make a smooth puree. Pour into glasses.
4. Garnish with a drizzle of mango pulp or fresh milk on top. This forms a nice pattern. Serve immediately.

Ginger Cardamom Tea

Ingredients Milk - 1 cup
Tea - 2 tsp
Water - 1.5 cup
Ginger - 2 " piece (crushed)
Cardamom - 2 pods (crushed)
Sugar/Honey - to taste
Lemon - 1/2 piece

Method
1. In a saucepan, bring water to a boil along with crushed ginger and cardamon pods.
(You could also add ginger powder and cardamom powder)
2. Add the tea leaves and let it come to a rolling boil again.
3. Reduce the flame and let it simmer for 3-4 minutes for all the essence of the tea to be released in the water.
4. The basic ginger cardamom tea is ready. You could flavour it in different ways. I've given 2 options below.
 

Coconut Burfi

Ingredients  Fine Grated Cocunut /Cocunut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 nos Crushed
Any Color - 2 drops(Optional)

Method 1.Heat a non stick pan in medium flame and add the grated cocunut
2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).
3.Now add the condensed milk and cardamom.
4.Saute for 5 mins continuously until everything rolls out to a ball.
5.Add color(optional) and mix it.Usually burfi is in white color.
6.Switch off the stove.
7.Take a plate or any non stick vessel and grease with butter
8.Pour the Burfi mixture and pat it tightly with hands
9.Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.
11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.
12.Store and serve the burfi dessert