Ingredients

Ginger – 200 gm

Tamarind – a lemon size

Water – 1 1/2 cup

Jaggery – 5 tsp

Mustard seeds – 1 tsp

Fenugreek seeds/ Uluva – 1/8 tsp

Dry red chillies – 2 broken, seeds removed

Green chillies – 10 chopped

Curry leaves – 2 sprigs

Coriander powder – 2 tsp

Chilly powder – 2 tsp

Fenugreek powder/ Uluva podi – 1/8 tsp

Salt – to taste

Coconut oil – 6 tbsp

Method

Scrape the skin of ginger, wash and slice them.  Soak tamarind in water.  Heat oil in a non-stick pan and fry sliced ginger pieces till golden brown.  Drain and allow it to cool.  Grind the fried pieces to a coarse powder.  Heat the remaining oil in the pan and splutter mustard seeds and fenugreek seeds.  Add red chillies, green chillies and curry leaves.  Saute till the green chillies are well fried.  Add coriander, chilly and fenugreek powders.  Saute for a few seconds on low flame.  Drain and add the tamarind water.  Also add the ginger powder, jaggery and salt to taste.  Mix well and allow the mixture to boil.  Lower the flame and allow it to simmer till the gravy is thick.  Lip-smacking ‘Puli Inji’ is ready to b served!

Cool and transfer ‘Puli Inji’ into a glass bottle.  It can be kept in the fridge for two weeks.

One cannot think of ‘Onasadhya’ without ‘Puli Inji’!

My dear friend Bharathy had asked for the recipe for ‘Fish Pickle’.  But due to some inconvenience I couldn’t post it immediately.  Anyways here is the recipe for the lip smacking ‘Fish Pickle’.  It is a hit in my family and I think many of my readers will also like it very much!  You can serve it with rice, chapathi or pulao.

I am sending this recipe to Indrani for the event “Spotlight : Fish”

Ingredients

Fish – 1 kg cut into small pieces

Turmeric powder – 2 tsp

Pepper powder – 1/2 tsp

Salt – 1 1/2 tsp

Ginger – 3 tbsp chopped

Garlic – 3 tbsp chopped

Green chillies – 6 chopped

Curry leaves – 4 sprigs

Mustard seeds – 1 tsp

Uluva/ Fenugreek seeds – 1/4 tsp

Kashmiri chilly powder – 5 tbsp

Cumin/ Jeera powder – 1/4 tsp

Water – 1 cup

Vinegar – 1 cup

Salt – 3 1/2 tsp

Sunflower oil – 2 cups

Method

Marinate the fish pieces with turmeric powder, pepper powder and salt.  Keep aside for 30 minutes.  Fry them in hot oil.  Strain and keep aside.  In the same oil, add mustard seeds and fenugreek seeds.  When it sputters, add ginger, garlic, green chillies and curry leaves.  Fry till they are light brown in color.  Reduce the flame and add chilly powder and cumin powder.  Stir and add water, vinegar and salt.  Increase the flame and let it boil.  Add the fried fish pieces and mix well.  Switch off the flame and allow it cool completely.  Transfer the pickle into a glass jar and refrigerate.  Cheers!

Award

Thanks a lot to Sangii for honoring me with this Award!

I would like to share this Award with my fellow bloggers Pavithra and Pooja and Happy Cook!!!

Mango season is here and this is the right time to enjoy them by making variety dishes out of them.  It is also good that you pickle them, so that you can enjoy Mangoes even when the season is over.  Here is a recipe for ‘Mango Pickle’ which I made few days ago.  The plus point is that, this pickle can be used from day one onwards!  It has a long shelf life.  You can also refrigerate it and use it as and when required.

This pickle goes to Srivalli’s event “Mango Mela”

Ingredients

Raw Mango pieces with skin- 4 cups

Mustard seeds – 1 tsp

Ginger – 4 ” piece chopped

Garlic – 5 julienne

Curry leaves – 3 sprigs

Kashmiri chilly powder – 5 tbsp

Turmeric powder – 1/2 tsp

Fenugreek/ methi/ uluva powder – 1/2 tsp

Asafoetida/Hing/Kayam powder – 2 pinches

Vinegar – 1/2 cup

Water – 1 1/2 cups

Salt – 5 tsp

Gingelly oil – 1/2 cup

Method

Heat oil in a kadai and splutter mustard seeds.  Add ginger, garlic and curry leaves.  Saute till they become light brown in colour.  Reduce the flame and add the spice powders.  Fry for a second and add water, vinegar and salt.  Let it boil for a minute.  Switch off the fire and add the mango pieces.  Mix well and allow it to cool completely.  Transfer the pickle to a glass jar.  Serve it with any dish of your choice!

My family loves Dates, especially my husband! When I was in Dubai last Summer, my friend Celine used to bring me fresh ripe Dates from her workplace. The fresh ones are juicy and they taste really great! It is Dates Season during Summer in the Middle East. I always make sure to bring lots of Dates from Dubai when I come back to India.

Pickling is a good way of preserving Dates before they become too dry. Date Pickle is very easy to prepare and tastes so good. It can be served with Biriyani, Pulao, Rice or Parathas.

I am sending this to AFAM – Dates being hosted by Chandrika of akshayapatra.

What you need

Seedless Dates – 500 gms

Ginger-garlic paste – 4 tbsp

Chilli powder – 5 tbsp

Turmeric powder – 1/4 tsp

Salt – 5 tsp

Sugar – 3 tbsp

Vinegar – 1/2 cup

Water – 1/2 cup

Oil – 5 tbsp

Method

Cut each date into 4 pieces. Heat oil in a pan and add the ginger-garlic paste. Fry on a low flame till the aroma comes out. Add chilli powder and turmeric powder. Stir and add vinegar, water, sugar and salt. When it starts boiling, add the chopped Dates. Simmer till the gravy is thick and it coats well on the Dates. Put off the fire. Cool and transfer it to a glass jar. This pickle can be served immediately. Store in the refrigerator. It has a long shelf life. Enjoy!

Lovely Zlamushka of burntmouth is hosting the event a spoonful of Christmas. For the event, she wants food to be send as a Christmas Gift to someone you love. I thought of sending this Lime Pickle to my sweet little sister who lives in Dubai.
Ingredients:

Limes -16
Water -4 cups
Pickle masala powder -4 tbsp
Vinegar -1\2 cup
Ginger -3 tbsp chopped
Garlic -3 tbsp chopped
Green chillies -5 chopped
Curry leaves -3 srigs
Salt -2 tbsp or to taste
Gingelly oil -4 tbsp

Method:

Boil the water in a large vessel. Put off the fire and add the limes to it. Keep them immersed in hot water for 15 minutes. Drain and wipe dry. Cut each lime into 8 pieces. Heat oil in a kadai and add ginger, garlic, green chillies and curry leaves. Fry till the garlic turns light brown. Add the pickle powder, salt and vinegar. Stir and immediately put off the fire. Add lime pieces and mix well. Cool to room temperature. Transfer the pickle to sterilized jars. Let it stand for 2 or 3 weeks before using. If there is no oil on top, turn the jar sideways so that the oil coats the lime pieces on top. Do this every two days. Refrigerate the pickle after opening since no preservative is added to it.