Curd based Mixed Vegetable Curry

Curd based Mixed Vegetable Curry

Ingredients

200 gm red pumpkin
200 gm ashgourd
200 gm suran (yam)
200 gm french beans
2-3 drumsticks
2-3 potatoes
2 raw bananas
1 coconut, grated
3 cups curd
5 green chillies
1 teaspoon cumin seeds
1/2 cup coconut oil
1 1/2 teaspoon salt

For seasoning the curry

2 teaspoon curry leaves
1/2 teaspoon mustard seeds

For garnishing the curry

2 teaspoon coriander leaves, chopped
2 teaspoon mint leaves, chopped

Method of preparation of the curry

1. Wash, peel and cut all the vegetables into 1" pieces.

2. Cook the vegetables with 1 tablespoon salt and enough water till tender and dry.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Mix the curd, ground paste with the remaining quantity of salt till well combined.

5. Heat 2 tablespoon coconut oil and saute the seasoning ingredients.

6. Stir in the cooked vegetables, curd mixture and the remaining quantity of coconut oil. cook on low heat for five minutes and remove from the fire.

7. Transfer the contents to a serving dish.

8. Garnish the dish with chopped coriander and the mint leaves.

9. Serve accompaniment at lunch or dinner.

Curd based Yellow Cucumber Chutney

Curd based Yellow Cucumber Chutney

Ingredients

500 gm yellow cucumber
1/2 coconut
5 green chillies
1 tablespoon mustard seeds
1" piece ginger
1 cup curd
1 teaspoon salt

For seasoning the chutney

4 teaspoon coconut oil
2 red chillies, broken into bits
2 teaspoon curry leaves
1/2 teaspoon mustard seeds

For garnishing chutney

2 tablespoon coriander leaves, chopped

Method of preparation of the chutney

1. Wash, peel and chop the cucumber.

2. grind the coconut, green chillies, mustard and the ginger to a fine paste.

3. cook the cucumber with salt till just tender.

4. Add the ground paste, curd and mix the contents well. cook further for five more minutes. remove it from fire and transfer the contents to a serving dish.

5. Heat oil and saute the seasoning ingredients. Pour it over the cucumber chutney and mix well.

6. Garnish the chutney with the chopped coriander leaves.

7. The chutney can be consumed upto three days

8. Serve with any snack or hot rice.

Sweet n Sour Green Chilli Chutney

Sweet n Sour Green Chilli Chutney

Ingredients

100 gm green chilies
1 cup sesame seeds
1 cup jaggery, crumbled
1 cup tamarind pulp
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 teaspoon salt
1/2 cup sesame oil

For seasoning the pickle

1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds

For garnishing the pickle

2 teaspoon coriander leaves, chopped

Method of preparation of the pickle

1. Wash and wipe the green chillies, slit them lengthwise

2. Roast the sesame seds and powder them.

3. Dissolve the jaggery in the tamarind pulp.

4. Add the chili powder, turmeric powder and salt to the tamarind pulp. Boil the contents for about five minutes.

5. Heat 2 tablespoon oil and saute the seasoning ingredients. Add to the tamarind mixture.

6. Heat the remaining quantity of oil and fry the green chillies till tender. Add it along with the oil to the tamarind mixture. Mix the contents thoroughly till well combined.

7. Garnish the chutney with chopped coriander leaves.

Curd based Mango Chutney

Curd based Mango Chutney

Ingredients

4 chandrakkaran mangoes (small orange flashed mangoes), peeled
2 cups curd
1 cup freshly grated coconut
1 teaspoon cumin seeds
1 teaspoon green chilli paste
1/2 teaspoon salt

For seasoning the pickle

4 teaspoon coconut oil
2 red chillies, broken into bits
2 teaspoon curry leaves
1/2 teaspoon mustard seeds

Method of preparation of the pickle

1. Mix the grated coconut, curd and the green chilli paste till well combined. cook on slow fire till the raw smell disappears.

2. Add mangoes, salt and boil the contents for about five minutes.

3. Heat 2 teaspoon coconut oil and saute the seasoning ingredients.

4. Pour it over the mango mixture.

5. Remove the mango chutney from fire and add to it the remaining quantity of coconut oil.

6. The chutney can be preserved for a week and can be served with any snack or with rice.

Coconut Chutney

Coconut Chutney

Ingredients

1 cup freshly grated coconut
10 small madras sambhar onions, peeled and sliced
2" piece ginger
1 tablespoon salt

For seasoning the pickle

2 tablespoon coconut oil
2 red chillies
2 green chillies
1/2 teaspoon mustard seeds

Method of preparation of the pickle

1. Heat oil and saute the seasoning ingredients and the sliced onions.

2. Grind the sauted ingredients, grated coconut, ginger and salt to a fine paste.

3. This chutney can be preserved for two days only and can be served with any snack or hot rice.

Fish Pickle

Fish Pickle

Ingredients

500 gm pearl spot fish (Karimeen)
125 gm chilli powder
125 gm salt
1 teaspoon black pepper powder
1 teaspoon turmeric powder
50 gm garlic, minced
6 green chillies, slit lengthwise
2 teaspoon curry leaves
1/2 cup vinegar (used as preservative)
1/4 litre sesame oil

Method of preparation of the Pickle

1. Wash, clean and cut the fish into small pieces.

2. Mix 1 tablespoon chilli powder, 1 tablespoon salt, turmeric powder and the pepper powder till well combined.

3. Apply the mixture to fish pieces and allow it to marinate for two hours.

4. Heat the oil and fry the fish pieces till tender and drain.

5. In the same oil saute the minced ginger, garlic, green chillies and the curry leaves.

6. When cool, mix it with the remaining quantity of chilli powder, slat, vinegar and the fried fish pieces till well combined. Store it in an air tight sterile jar.

7. This pickle can be consumed immediately and can be preserved for six months.

Prawn Pickle

Prawn Pickle

Ingredients

250 gm prawns, shelled and de-veined
100 gm ginger
100 gm garlic
4 teaspoon chilli powder
4 teaspoon salt
1/2 teaspoon powder
1 teaspoon jaggery, crumbled
1/2 cup vinegar ( used as preservative )
1/4 litre sesame oil

For seasoning the pickle

1/2 teaspoon mustard oil
1/2 teaspoon fenugreek seeds
1/4 teaspoon asafoetida

Method of preparation of the pickle

1. Apply 2 teaspoon salt to prawns and allow to marinate for two hours.

2. Clean and grind the ginger and garlic to a fine paste.

3. Heat oil and fry the prawns till tender. Drain well.

4. Heat the same oil and saute the seasoning ingredients and the ground paste for a minute and cool.

5. Now mix the sauted ingredients, chilli powder, vinegar, turmeric powder, jaggery, remaining quantity of salt and the fried prawns till well combined. Cool and store in an air tight sterile jar or bottle.

6. The prawn pickle can be consumed almost immediately.

7. This pickle is best served with hot rice with ghee or oil spooned over it.

Flavoury Lime Pickle

Flavoury Lime Pickle

Ingredients

1kg lime pieces
250 gm powdered salt
125 gm chilli powder
2 teaspoon turmeric powder
100 gm ginger
100 gm garlic
2 teaspoon green chillies
2 teaspoon mustard seeds
2 teaspoon fenugreek seeds
1/2 cup vinegar ( used as preservative)
1/4 litre sesame oil

For seasoning the Pickle

1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds

Method of preparation of the pickle

1. Mix the lime pieces, slat and the turmeric powder till well combined and store in an air tight sterile jar for two days.

2. Roast the msutard and the fenugreek seeds and grind to a fine powder.

3. Clean and grind the ginger and garlic to a fine paste.

4. Slit the green chillies lengthwise.

5. Heat oil and saute the seasoning ingredients, ground paste and the green chillies, for a minute.

6. Add vinegar, roasted powder and chilli powder and mix well.

7. Cool and pour over the lime pieces. Mix the contents thoroughly.

8. The pickle can be consumed immediatly.

9. The pickle can be stored for a period of one year.

Ginger Pickle

Ginger Pickle

Ingredients

250 gm ginger
1/2 cup vinegar ( used as preservative)
1/2 cup dry grated coconut
2 onions
2 teaspoon chilli powder
2 teaspoon jaggery crumbled
2 teaspoon turmeric powder
2 teaspoon salt

For seasoning the Pickle

1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon asafoetida

Method of preparation of the pickle

1. Heat 2 teaspoon and saute the seasoning ingredients

2. Warm the remaining quantity of oil and add the chilli and turmeric powder.

3. In the meantime clean and peel the ginger.

4. Grind the ginger, coconut, onions, jaggery, salt and the fried ingredients to a smooth paste.

5. Mix the ground paste with the remaining quantity of warmed up oil and the vineger till well combined.

6. Store the pickle in an air tight sterile jar.

7. The ginger pickle can be preserved for 6 months and can be consumed almost immediately.

8. It is usually served with hot rice along with ghee or oil spooned over it.

Bimbli Pickle

Bimbli Pickle

Ingredients

1 kg tender bimbli
125 gm chilli powder
250 gm powdered salt
2 teaspoon turmeric powder
1/4 cup mustard seeds
1/4 cup fenugreek seeds
1/4 cup cumin seeds
1 cup vinegar ( used as preservative)
1/4 cup sugar
100 gm ginger, chopped
100 gm garlic, chopped
1/4 litre sesame oil

For seasoning the pickle

3 red chillies, broken into small pieces.
2 teaspoon curry leaves
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds

Method of preparation of the Pickle

1. Wash and wipe the bimbli. Make slits with a fork.

2. Roast the mustard fenugreek and the cumin seeds and grind them to a fine powder.

3. Mix the bimbli, chilli powder, salt, roasted powder, turmeric powder till they are well combined and leave it aside in an air tight sterile jar for a day.

4. Add vinegar to the pickle, mix the contents thoroughly and keep it in the sunlight for two days. Then add sugar and mix the pickle thoroughly.

5. Heat the oil and saute the seasoning ingredients. Cool and add to the pickle. Mix the contents thoroughly and store in an air tight sterile jar.

6. The pickle can be consumed immediatly and can be preserved for one year.

7. The pickle can be served with hot rice and with ghee spooned over it.

Flavoury Gooseberry Pickle

Flavoury Gooseberry Pickle

Ingredients

1 kg gooseberry
250 gm powdered salt
125 gm chilli powder
100 gm ginger
100 gm garlic
2 teaspoon turmeric powder
1 cup vinegar ( used as a preservative)
1/4 litre sesame oil

For seasoning the pickle

2 teaspoon curry leaves
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon asafoetida

Method of preparation of the Pickle

1. Wash, wipe and remove the seeds and cut the gooseberries into pieces.

2. mix the gooseberry pieces, salt, chilli and turmeric powder to the mango pieces and mix well. Store it in an air tight sterile jar for 2 days.

3. clean and grind the ginger and garlic to a fine paste.

4. Heat oil and saute and seasoning ingredients

5. Add the ground paste and saute.

6. Add the gooseberry mixture, chilli powder and vinegar. Mix the contents thoroughly and cook for 5 minutes. Remove it from the fire and cool it.

7. Store the pickle in an air tight sterile jar.

8. The pickle can be consumed immediately and can be preserved for one year. It is usually seemed with a hot meal and rice with ghee or oil spooned over it.

Plain Gooseberry Pickle

Plain Gooseberry Pickle

Ingredients

1 kg gooseberry
250 gm powdered salt
125 gm chilli powder
1 teaspoon turmeric powder
1/4 litre sesame oil

For Seasoning the Pickle

1 teaspoon seeds
1 teaspoon fenugreek seeds
1 teaspoon asafoetida

Method of Preparation of the Pickle

1. Wash, wipe dry and remove the seeds from the gooseberries.

2. Make slits in the gooseberries with the fork.

3. Mix the gooseberries, salt, chilli powder, turmeric powder in a dry vessel till well combined.

4. Heat oil and saute the seasoning ingredients. Cool and pour over the gooseberry mixture. Mix the contents thoroughly and store it in an air tight sterile jar.

5. Stir the contents after three days with a dry spoon.

6. The pickle can be consumed after seven days from the day of preparation.

7. It is not necessary to add any preservative nor it is essential to keep the pickle in the sunlight and can be preserved upto a period of one year.

8. It is served with hot rice with ghee or oil spooned over it.

Flavoury Mango Pickle

Flavoury Mango Pickle

Ingredients

1kg unripe mango pieces cut in small pieces
250 gm powdered salt
125 gm chilli powder
50 gm mustard seeds
25 gm fenugreek seeds
100 gm ginger
100 gm garlic
100 gm green chillies, slit lengthwise
2 table spoon turmeric powder
1/4 litre sesame oil

For Seasoning the Pickle

1 tablespoon mustard seeds
1/2 tablespoon fenugreek seeds
2 tablespoon curry leaves

Method of Preparation of the Pickle

1. Roast the mustard and the fenugreek seeds and grind them to a fine powder.

2. Clean ginger and garlic and grind to a fine paste.

3. Clean the mango pieces with a dry cloth fill absolutely moisture free.

4. Mix the mango pieces with the salt, chilli powder, roasted powder and turmeric powder till well combined in a dry plate.

5. Mix the ginger-garlic paste and the slit green chillies in a plate.

6. Heat oil and saute the seasoning ingredients. Pour it over the masala paste.

7. When cool, mix the masala paste and the mango mixture till well combined.

8. Store it in an air-tight sterile jar.

9. After three days, stir the contents with a dry spoon.

10. The pickle can be consumed after a week, from the day of preparation.

11. It is not necessary to add any preservatives to the pickle not it is essential to keep the pickle in the sunlight and can be consumed upto a period of one year.

12. The pickle is best served with hot rice along with ghee or oil spooned over it.

Plain Mango Pickle

Plain Mango Pickle

Ingredients

• 1 kg unripe cut mango pieces
• 250 gm powered salt
• 125 gm chili powder
• 50 gm mustard seeds
• 50 gm fenugreek seeds
• 2tsp turmeric powder
• 1/4 litre sesame oil

For Seasoning the Pickle

• 1 tea spoon mustard seeds
• 1 tea spoon fenugreek seeds
• 1 tea spoon asafoetida

Method of Preparation of the pickle


1. Roast the mustard, fenugreek seeds and powder.

2. Wipe the mango pieces with a dry cloth.

3. Mix the salt, chilli and roasted turmeric powder to the mango pieces in a dry plate till well mixed.

4. Heat oil and saute the seasoning ingredients. cool and pour over the mango mixture. mix the contents thoroughly and store in an air tight sterile jar.

5. After three days, stir the contents well with a dry spoon.

6. The pickle can be consumed after a week from the day of preparation.

7. It is not necessary to add any preservative to the pickle nor is it essential to keep it in the sunlight and can be stored upto a period of two years.

8. The pickle is best served with hot rice and ghee or oil spooned over it.