Bittergourd Pickle /करेला अचार/కాకరకాయ పచ్చడి

Ingredients :

Bitter gourd - 1/4kg
(cut into pieces like wheels)
Red chilly powder - 4-5 Tsp or 50g.
Mustard powder - 2 Tsp
fenugreek powder - 1/2 Tsp
(Dryroast fenugreek seeds then make a powder )
salt - 4 tsp or To Taste
lemon juice/Vinegar - 1 1/2 Tsp
ginger garlic paste - 2 Tsp

For Popu / Tadka :

garlic pods - 10
Mustard seeds - 1/4 tsp
red chily - 6
curry leaves - 6 springs
groundnut oil - 300 ml

Preparation Method :

1. Take a Pan add Oil, after oil heat Bittergourd Pieces fry both sides until crispy.

2. Take into a plate. and keep aside.

3. Take pan with oil(before we used) after oil heat add garlic pods,mustard seeds then add ginger garlic paste, fry for a minute then add red chilies, curry leaves, salt and turmeric. Then switch off the stove and let it be cool down.

4.Take a bowl with fried Bitter gourd pieces add Chily Powder, Mustard Powder and Fenugreek Powder. Mix it well then add this popu into mixture.

5. Now add lemon juice to this mixture.(use vinegar also). Mix well.

6. It will be preserved in 3 months in air - tight container.

* Easy & Tasty Bitter gourd Pickle is Ready.

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Andhra Gongura Pachadi/ Sorrel Leaves Chutney / ఆంధ్రా గోంగూర పచ్చడి / गोंगूरा पछाड़ी

Ingredients :

Sorrel Leaves/Gongura - 2 Bunch
(separated leaves & wash)
Red Chily - 15-20 Nos.
Fenugreek Seeds - 1/6 Tsp
Coriander Seeds - 1/2 Tsp
Cumin Seeds - 1/4 Tsp
Salt - To Taste
Onion(small) - 3
Garlic Pods - 10
Oil - 2 Tsp

Popu Ingredients :

Chana Dal - 1/4 Tsp
Urad dal - 1/6 Tsp
Cumin Seeds - 1/6 Tsp
Mustard Seeds- 1/4 Tsp
Curry Leaves - 4 Springs
Red Chily - 2
Hing - 2 Pinch
Oil - 2 Tsp

Preparation Method :

1. Take a Pan or Wok add Oil, when Oil heat add red Chilies, fry Once then add Cumin, Coriander and Fenugreek Seeds after Splutter, Switch off the Stove(or remove a plate).

2. Then add cleaned Sorrel leaves or Gongora cook very much. Then remove from flame. Keep aside.

3. Take a Grinder or Blender or stone Rolu add Fried chilies with salt, grind once then add garlic pods, Cooked Sorrel leaves(gongura) and Onions. Grind and Keep aside.

4. Take a Pan add Oil then add Chana dal, Urad Dal, Cumin, Mustard seeds, after splutter add curry leaves and chilies. Finally, add Hing then add this Popu into Grind Mixture.

5. Tasty & Spicy Andhra Popular Gongura Pachadi Ready.

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Tomato Pickle / tamatar Achar

Ingredients :

Tomatoes - 1 Kg
Tamarind - 100g
Red Chily Powder - 200g
Salt - 200g or To Taste
Fenugreek Powder - 1 Tsp
Mustard Powder - 1 Tsp
Oil - 3 tsp

For Popu / Tadka :

Sesame Oil / Ground Nut Oil - 1/4 Kg
Garlic Cloves - 20
Dry Red Chily - 5
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 Bunch (small)

Preparation Method :

1. Wash the Tomatoes and after cored and thinly sliced. Keep aside.

2. Take a Pan add Oil After Heat Oil add Sliced Tomatoes, Keep on Medium Flame and Keep a Lid. AFter 10 Min. Remove The Lid add Tamarind, Mix Well & Keep a Lid.

3. After 10 Min. Tomato are Mashy, Remove the Lid and Switch Off the Stove. Tomatoes Will be Cool Down.

4. Take a Pan Dry Roast Fenugreek & Mustard Seeds after Cool Make a Fine Powder and Keep aside.

5. Take a Mixie Jar or Blender add Boiled Tomato and Make a Paste. After Take a Bowl add Tomato Paste, then add Red chily Powder, Salt, Fenugreek and Mustard Powder. Mix Well.

Take a Pan add Oil, then add Garlic Pods, Fry Until Light Brown, Then add Mustard Seeds, Curry Leaves, and Red Chily, Fried Well Next add Tomato Paste into the Oil. Off the Stove.

7. Tomato Pickle is Ready. It Goes Well With Chapathi and Hot Rice.

Note :
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
 * If using water to soak the tamarind always use only boiled and cooled / warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.

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Grated Mango Pickle / Mamidi Thurumu Pachadi

Ingredients :-

Mango Pieces : 2 Cups
Red Chilli Powder : 20 Grams / 3 TSp
Mustured Seeds Powder : 2 TSp
Fenugreek Powder : 1 TSp
Salt : 20 Grms or To Taste

Popu / Tadka :-

Garlic Pods : 10
Red Chilies : 3
Curry Leaves : 1 Bunch
Seasame Oil or Ground-Nut Oil : 100 Grams
Chana Dal : 1/2 TSp
Urad Dal : 1/4 TSp
Mustured Seeds : 1/4 TSp
Hing : 1 Pinch

Preparation Method :-

1) Take Kadai and add fenugreek seeds upto brown in low flame. Switch of the flame and keep aside. After Cool, make fine powder of this.

2) Take Mangoes and peel the skin and cut into small pieces.

3) Take a bowl and keep in dry, add mango pieces, mustured powder, fenugreek powder, red chili powder, salt and 3 TSp of Oil and mixed well, keep it aside.

4) Take Kadai add chana, urad dal, garlic pods then fry untill brown then add fenugreek seeds, mustured seeds, red chilies, curry leaves and hing. Switch off the flame.

5) When the thadka is completely cooled add it to the pickle and mix well.

* Tasty Grated Mango Pickle is Ready.

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Dosa Avakaya (Yellow Cucumber Pickle)

Ingredients :

Cucumber cubes - 3 cups
Mustard seeds powder (Aavapindi) - 1/3 cup
Red chilly powder - 1/2 cup
Salt - 1/3 cup
Fenugreek seeds - 1-2 tbsp
Garlic pods - 10
Gingelly Oil - 1/4 Kg

Preparation Method :

1. Wash, clean, dry and chop cucumber into half inch pieces and set aside.

2. Add mustard seeds powder, red chilly powder, fenugreek seeds, garlic pods and mix well.

3. Add oil and stir well, so that all the cucumber pieces are well coated with spice mixture.

4. Keep the pickle aside for whole night. Next day, take a clean dry spatula and stir well. Add Oil.

* Store in a air tight container and refrigerate to retain freshness.

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Fish Pickle Preparation

Ingredients :

Fresh Fish- 1 kg

Chili powder -5 tbsp

Garlic -250 gms

Ginger -100 gms

Gingerly oil -1/2 litre

Mustard seeds-1tsp

Green Chilies- 5

Salt -1&1/2tbsp

Fenugreek seeds-1tsp(fry it and make powder )

Curry Leaves -a bunch

Vinegar -50 ml

Preparation Method :

Remove skin and bone from the fish and cut into small pieces.

Marinate the fish with 3tbsps of chili powder & salt for one hour.

Fry the fish pieces in oil and keep aside.

Peel the garlic and keep it aside.

Cut ginger into small pieces.

Add gingerly oil into a kadai.

Add mustard seeds when it splits add peeled garlic, green chili, ginger and curry leaves.

Fry for few minutes.

Add 5tbsps of chili powder and salt to taste.

Add fried fish and saute for few minutes.

Add fried fenugreek powder.

Finally add warm vinegar and off the stove.

Soak one whole day then use the pickle.Store it into a dry storage container.

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Lemon Pickle

Ingredients :

Large Lime -8

Lemon  - 6 (For Juice)

Salt -4 tsp or as needed

Red chilly Powder- 4tsp

Turmeric Powder  - 1 Tsp

Fenugreek seeds- 1/4tsp (for Powder)

For Popu/Seasoning :

Mustard  seeds-1/2tsp

Sesame oil  - 1/4 Kg

Chana Dal - 1/2 Tsp

Urad Dal - 1/2 Tsp

Dry Mirchi   -   5

Curry Leaves  -  1 String

Preparation Method :

1. Cut the lime into 8  pieces (all of same size).

2. Mix the lime with salt and Turmeric.

3. Leave it in a airtight jar 2 Days.

4.Fry Fenugreek Seeds after Cool Make Smooth Powder.

5. 3 rd day Separate Lime Peaces from Lime Juice, and Dry It into sun Light.

6. On Evening Take Lime Pieces into a Bowl and Add Methi Powder and Mirchi Powder and remaining Lime Juice.

7.Now Take Kadai ,after Heat Oil add Chana Dal, Urad Dal, Garlic, Mustard Seeds, Mirchi and Curry Leaves.

8. After Get Cool the popu add into Lemon Pickle.

* Lime pickle is ready, store this in airtight container and keep it aside.

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Cauliflower Pickle

Ingetdients :

Medium size Cauliflower chopped into medium size Pieces

3 Tsp of Mustard seeds(devided)

1 Tsp of Cumin seeds

1 tsp of Ffenugreek/Asafpetoda/Menti seeds

2 big size Lemons or 5-6 tsp of vineger or Tamarind approx 30 grams for sour

1/4 cup of Red Chilli Power

10 Garlic cloves

Less than 1/4 cuup of salt or as required

6 tbs of Oil for fry  Cauliflower Pieces

Note : If yoy fry Cauliflower Pieces in oil, it will be good for up to 4 months. If not , good for up to 2 weeks. Some items i will fry and some times din't When I fry caulifloewer  Pieces I use Lemon juice,if not, I use for tamarind paste in califlower pickle for sort. But both methods gives you  good taste.

Prepation Method : 

1.Take 2 tsp of mustard seeds and 1 tsp of Ffnugreek. then grind and make powder and keep aside.

2. Cut Cauliflower into medium size pieces

3. If Cauliflower pieces do not fry in oil.

4. Soak tamarind for 20 minutes in a bowl.

5. Them squeeze takarind and make paste.

6.Heat curry bowl on medium heat, add tamarind pulp anf boil it until tamarind become soft paste(about 15 mimtes), let it cool.

7. Add this tamarind paste into Cauliflower pieces.

8. If Cauliflower pieces fry in oil.

9. Fry Cauliflower pieces in oil until lite brown and remove from oil and keep in a bowl.

10.Then add Lemon juice and Add red chilli powder,salt,mustard powder,fenugreek powder.and crushed garlic cloves in to cauliflower pieces, and mix well.

11. Keep this pickle in a jar.

*  If you do not fry  Cauliflower pieces, Prepare tempering/talimpu/tadka as below.

* Heat oil in a pan medium heat.

* Add red chillies , cuiin seeds,mustard deeds,corionder seeds and curry Leaves.

* Add Cauliflower pickel, mix well and remove from stove.

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TOMATO PICKLE(Sundried)

Ingredients : 

2 kg tomatoes, wash, dry and slice
50 gms tamarind
1/2 tsp turmeric pwd
3 tbsps red chilli pwd (adjust)
1 tsp dry roasted methi pwd
1 tbsp mustard seeds, dry roast till they splutter, cool and make pwd
3 tbsps salt
For tempering/tadka/poppu:
10-12 peeled and crushed garlic cloves
10-12 fresh curry leaves
1 tsp mustard seeds
pinch of methi seeds/fenugreek seeds/menthulu
3 dry red chillis
5-6 tbsps oil

Preparation Method :

1 Slice each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid. Leave aside overnight.

2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.

3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.

4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.

5 Next morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd, roasted mustard pwd and combine.

6 Heat oil in a vessel. It should not be too hot. Once hot, add mustard seeds and allow to splutter. Add the methi seeds, red chilies and fresh curry leaves and allow too saute for 15-20 secs on medium flame till the methi turns red. Do not burn it. Turn off flame and add the crushed garlic. Allow the seasoning to cool before combining with the tomato mixture.

7 Cool and store in an airtight bottle. Refrigerate.

* Serve With Hot Rice or With Tiffins.

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CHICKEN PICKLE

Ingredients :

1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering/poppu/tadka :

pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

Preparation Method :

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.

2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

* Serve Cool With Hot Rice.

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ONION-RIPE CHILLY PICKLE

ONION-RIPE CHILLY PICKLE

Ingredients:

Onion-3 sliced longitudinally
Ripe chilly/Red chilly-4
Ginger small piece
Garlic cloves-3
Oil-2 table spoons
Tamarind-pinch
Sugar 2 pinches
Cumin-1/2 spoons
Mustered seeds-1/2 spoons
Curry leaves 2 spoons.

Preparation Method:

1.Take a pan and add Oil and fry Ripe chilies and kept a side
2.In that oil add Onions slice and fry,after wards add Ginger and fry for 1 mint.
3.Switch off the stove and add sugar,tamarind and Garlic cloves and allowed to cool.
4.After cooling grind all the ingredients.
5.Take a pan add Oil and Crackle the Mustered seeds and cumin and leaves and add this tamer with Onion paste.
6.Enjoy the onion pickle with Brake pasts and rice.

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AMLA PICKLE

AMLA PICKLE

Ingredients :

Amla--1/2 kg
Rock Salt--1 and 1/2 Cup
Ground nut oil-1 1/2 cup
Raw Red chilly powder-1 1/2 cup
Mustured powder-3 tbsp
Cumin powder-1 spoon
Tamarind-1 tbspoon
Methi (Fenugreek powder)-2 spoons
Lime-4

Preparation Method :

1.Take Amla and cleaned and wiped with cloth and dried in Sunlight until they are well Dried.Appoximatly 1 hour.
2.Cut the Amla in four sides and kept a side.
3.Grin and the salt and kept a side.
4.Take a Dry Big bowl add salt powder and Mustered powder and turmeric ,red chilly and Fenugreek powder and oil and mix well with a dry spoon.
5.Mix Amla to the Mixture and Mix well with spoon.
6.Kept a side for 2 to 3 Days undisturbed.
7.After add limen juice and kept a side and mix well and enjoy with Amla pickle.
8.Tasty Amla pickle is ready to taste with hot Plain rice.

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Ginger (Allam) Chutney / अदरक का अचार / అల్లం పచ్చడి

Ingredients :

Ginger - 2" piece

Channa dal (Bengal gram) - 2 tblsp 

Urad dal (Black Gram) - 1 tblsp 

Coriander seeds - 2 tsp

Cumin seeds (jeera) - 3/4 tsp

Tamarind - big lemon size

Dry red chillies - 8 or 10

Jaggery/Sugar - 1 tblsp

Oil - 3 tblsp

Salt - to taste

Ingredients for Tampering :

fresh curry leaves 6-8

dry red chilies - 2or3 (optional)

Mustard Seeds - 1/4 tbsp.

Preparation Method :

1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown.

2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.)

3. After the mixture cools, grind it in a mixie with required water, salt and jaggery.

Tampering / Tadka :

1. Take 1 Tbsp. Oil Into a Pan.After Heat The Oil Add Mustard Seeds,Curry Leaves and Red Mirchi.
2. Then Add The Chutney into The Pan.

* Serve with pesarattu, vada, upma etc.

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Andhra Chicken Pickle

Ingredients :

1 kg chicken with bones, cut into bite sized pieces

1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil

Dry roast and make a powder :

3 tbsps coriander seeds/dhaniyalu

1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering / poppu / tadka :

pinch of methi seeds30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

Preparation Method :

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.

2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 minutes. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 minutes. This step is crucial to chicken pickle making. Keep stirring in between.

3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil.

4.Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

5. Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

* Tasty & Spicy Chicken Pickle Is Ready.

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Gherkins Pickle (Dondakaya Aavakai)

Ingredients :

Dondakaya – 250 gms

Mustard powder – 2 tsps

Red Chilli Powder – 2 tsps

Salt – 2 tsps

Oil – 1 1/2 tbsps

Method of Preparation :

1. Wash and wipe the vegetable dry.

2. Cut into Bold long pieces.

3. Mix well the oil, red chilli powder, mustard powder and salt in the vegetable.

4. Prepare 2-3 hours before serving.

* Serve with hot rice and ghee.

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Cucumber Pickle (Dosa Avakaya Pachhadi)

Ingredients :

• Dosakaya (Malabar Cucumber) –  1 medium size
• Mustard powder – 2 tsps
• Red Chilli Powder – 2 tsps
• Salt – 2 tsps
• Oil – 1 1/2 tbsps

Method of Preparation :

1. Wash and peel the skin of the cucumber.
2. Remove the seeds and Cut into small cubes.
3. Mix well the oil, red chilli powder, mustard powder and salt in the vegetable.
4. Prepare 2-3 hours before serving.
5. Serve with hot rice and ghee.

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Gherkins Pickle (Dondakaya Avakaya)

Ingredients:

• Dondakaya –  250 gms
• Mustard powder – 2 tsps
• Red Chilli Powder – 2 tsps
• Salt – 2 tsps
• Oil – 1 1/2 tbsps

Method of Preparation:

1. Wash and wipe the vegetable dry.
2. Cut into small round pieces.
3. Mix well the oil, red chilli powder, mustard powder and salt in the vegetable.
4. Prepare 2-3 hours before serving.
5. Serve with hot rice and ghee.

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