Amla Pickle

 Amla Pickle
 Pick the big size Amlas.
 Amlas  . 1 kg , Chilli pwder ...100 grams, . Salt ...!50 grams, Haldhi Powder ...one heaped tea spoon ,methi powder ...11/2 tea spoons.,Hing ..... 1/2 tea spoon ( as per taste)  Oil .   150 ML,   Juice of 4/5 big limes. Mustard.... 1/2 tsp.
 Wash and wipe the Amlas clean. In a thick bottom Kadai pour half the oil and   when the oil is hot put the Amlas  and  mix well so the all the Amlas get coated with oil. Close with a lid for a few minutes till the Amlas are tender.  remove from fire and let cool.  In the mean while   get all the other ingredients ready. When the Amlas are cool  press each Amla with your fingers and the seed will come out . you then seperate outh the Amla sections. Do this with all the Amlas. Add rest of the oil to the remaining oil in the kadai and  heat. When the oil  is hot add mustard when it spluters add the the  Amlas and   stir well  and let it cook stiring now and then,  when the Amla pieces are soft add salt , Hing haldhi powder   and chilly powder and mix well , remove from fire and let it cool. Then add the lime  juice  mix well and  bottle in CLEAN and DRY  JARS/BOTTLES. You may adjust the  chilly  to suit your taste.
The Amlas can be Put in Micro Oven for 5 minutes and the  seeds removed,the rest of the procedure , for the pickle is as  instructed above .

Pickles

Now is the time , when Lime, Tender Ginger, Amlas are available and best time to make Pickles. To most people Lime Pickle , to go with dahi/curds is the best.  I will start the Recipes with Lime pickle.
In pickle making  absolute cleanliness has to be maintained. The bottles or Jars should washed clean and dried and kept in the sun to make sure it dry. Only clean and dry   ladles and spoons should be used. for every day use keep the  pickles in small jars.Every  fortnight mix the pickle well. If using only salt and no oil  shake the pickle jar , that that brine water will not settle  at the  bottom. If this happens the chance of the top layer getting a mould/ fungi is high. It will be wise to keep a wooden laddle only for  mixing the pickles.
 LIME  PICKLE
 Limes   Medium size ones     25,  Powder Salt  ... 200 to 250 grames( if the Limes are big ) Haldi Powder ...One Table Spoon , Methi Powder   One table spoon, Asophotida/Hing  1/11/2 spoons or as per taste. Oil 150 ml and mustard.Chilly Powder..... 100 grams or a little more if  more spicy is required.

 Wash the limes and drain  the water and wipe it  dry.  To the salt add the   Haldhi, Hing, Methi  Pwder and mix well and keep aside.

 Cut the  each Lime into eight peices , smaller or bigger as desired.  Cut all the Limes and put them in a dry vessel.  In a Glass  jar  sprinkle  little salt and a layer of lime and salt till all the limes are over  with a layer of salt  on the last layer of Lime  of  Lime peices. Close the  bottle . If the bottle is not air tight tie a clean whit cloth over the mouth of the jar to keep out moisture. After 3/4 days  Mix well  so all the salt gets distributed evenly  ,  To mix well transfer the lime to big vessel and mix. In a clean Kadai add the Oil and heat, When hot add the mustard when it splutre, remave from fire  and let it  cool add the chilli powder and mix well add the chilli powder mix to the lime mix well and  bottle it. Can be used  after a month.
  As a variation to the lime , green   chillies can be added. one can  add tender  ginger  and green chilly.  but reduce the  the red chilly powder.
 another variation is dont add chilli powder or oil, only  ginger lime and  and green chillies and salt. Green pepper can also be added. This will last for a few months. Not  for a year as  for plain pickle.
              ----------------------------------------------------------------------------------------
     INSTANT  LIME PICKLE.
    Ingredients :-  Medium Size Limes ----25, Salt ---250 grams ,Dry Chilli Powder --100grams or as per taste more or less , Mustard --25 grams, lightly fried and Powdered,  Methi ---  15 grams  fried and powdered ,Haldhi Powder --- one tea spoon, oil ( til oil)  4/5 table spoons.
 ( 50grams red Chilli, 25 grams , Methi --15Grams can be fried  and powdered instead of using Chilli powder.)
 Wash and dry the the Limes and cut into small cubes of desired size. and keep by. In a stainless steel vessel boil enough water to cover the  limes  and add the salt  after the salt  has melted add the  cut lime pieces , remove from fire , add the powdered Masala and mix throughly , close with lid and let it cool,  Heat the oil when its hot put a TSP of mustard and pour over the  Pickle, then it can be stored in clean DRY bottles. This pickle will not keep for long  out side store in fridge, and it will last  for some time.
          -----------------------------------------------------------------------------------
  Limes can be cut and Salt ,Haldhi Powder, and a little Methi Powder added mixed well and stored, when ever its its needed it can be seasoned with  mustard and chilli powder.
                      -----------------------------------------------------------------------------

                      MANGO PICKLES.
  To most of us Mango pickles is relished  pickles.
     Tender whole Mango Pickle.  Called Vadu Manga in Tamil and Idi - gai in Kanada.
      Tender small Mangoes ------ 4 KGs,  Dry Red Chilies ---- 1/2  KG ,  Mustard ----200 Grams , Haldhi  Sticks ---20 Grams, Salt (powder)---1/2 KG. Castor or Til oil  1/4 lit  enough to coat the mangoes. A Jar big enough to hold the Mangoes.
    Choose fresh  small mangoes. Remove the stalks and the bruised ones.  Pour the mangoes in a big Bucket of water and wash well , remove and put in wicker basket if possible or in a big colander and let the all water drip away.  Then spread the mangoes on clean  sheet so all the water drains, then wipe the mangoes clean , there should not be any water  on the Mangoes  Wipe dry the jar and  line the bottom with a thin layer of salt.In a big plate put the Mangoes little by little and coat them with oil  and put  them in the jar , After you have put a layer of it sprinkle salt and again   repeat the processes of coating the mangoes with oil  , putting it n jar and a layer of salt till all the Mangoes  are over. Shake the jar well so the salt  gets well mixed with the Mangoes or with   your hand mix it well . Tie  the mouth of the jar with a clean white cloth , close  with a heavy lid and keep it by. Next  day  mix it well it will easier as  there  will be salt water. On the third day   Grind the Chilli, Mustard and Haldhi sticks using the  salt water from the jar, grind to a smooth paste and mix with the Mangoes  thoroughly and close it with that cloth and lid. Let it stand for  a month   Mixing it  every week. After a moth it will be ready to eat. This Pickle if prepared  with clean and dry vessels and when removing ONLY DRY LADLE is to be used will keep well for over a year.
                      -------------------------------------------------------------------------------
      Simple mango Pickle.
    Mangoes ---25, Cut into desired size pieces, Salt  (powder)---1/2 kg  ( if the Mangoes are not very sour reduce the Salt).
   Dry red Chilies ----125 Grams, Mustard ---50 Grams  Both these fry with little oil and powder.
 Haldhi powder --- Two tea spoons,  hing  --- One tea spoon.
   Add Salt and Haldhi powder to the Mango pieces , Mix well  put in the jar  tie with a clean white cloth and let it stand for a day. Next day mix the  red chili and mustard  powder and   mix well. This Pickle can  be eaten after a week. Remove as much as needed and season with oil and mustard  and use. If  Handled  with care this will last for two/three months. If it has to be kept longer a Tea spoon of Sodium Benzote can be mixed while adding  the chili and Mustard powder.
                  -----------------------------------------------------------------------------------
   Instant mango Pickle.
    Mangoes -- 3/4 fairly big ones, Chili powder ---4/5 Table spoons depending on the sourness of the Mangoes used. Salt ( powdered) --Two table spoons this too   more or less according the the Mangoes used, haldhi powder --Two  spoon, Hing -- One tea spoon , Jagery --- Two table spoons, Oil -- 100 Ml
 Mustard ---1/2 tea spoon.
  In a thick bottomed Kadai Heat oil add mustard when it splutters add the   Mango pieces and haldhi powder, and stir well and cook on slow fire till the mango pieces turn transparent, now add salt mix well and cook for a few more miniutes, then add the other ingredients and mix well  and remove from fire, when cool transfer into a dry bowl . This pickle can be used immediately. will  last for 3/4 days.
 Goes well with Chapathis  too.
             -----------------------------------------------------------------------------------------
    AVAKAI.
   This Pickle is very famous in Andhra Pradesh. If  prepared with care will last  for over a year.
      Mangoes Big and Sour   (two stages before they ripen) ----  25/30
       Mustard --------750 Grams,  Chilli Powder the hot variety  ---500 grams , Salt ----500 grams,
     Methi Seeds ----100/150 Grams, Haldhi Powder --- 50 grams, Hing ----50 grams, TIL OIL--1 to 11/2 lits,.
    Sun dry the Mustard  and powder  it thoroughly . Use the sea Salt, Dry this too and powder. If using Table salt, Do use a little less as the table salt is saltier than sea salt.
  In a big vessel mix the Mustard Powder, Chilli Powder, Salt, Methi, Haldhi  and Hing this Mixture can be made a few days before the mangoes are bought  so that the pickle can be made  as soon as the Mangoes are ready.Wash  and Dry a big Jar ready.
  Mangoes, --- Buy the Mangoes, get it cut at the shop itself , after getting it home spread the pieces on  paper or  cloth, With a knife remove the seed  pulp sticking to the pieces and wipe clean with moist cloth.After all the pieces are cleaned, in big bowl or Vessel  pour the mixed powder, add oil and mix till you can  make a laddu of the mixture , at this stage add   a big hand full of Mango pieces  and coat them with the mixture. In the jar  bottom sprinkle some of the  mixed Avakai powder then put the coated  mango pieces,  do this till all the mangoes are  over, If there is any  mixed powder is left  spread it over the mango pieces and  tie a clean cloth over the mouth of the jar and close with a heavy lid.
 On the third day when it is opened the oil must be over the mango pieces if not add more oil while mixing.
 On the third day pour  all the pickle in jar in to big vessel and and thoroughly mix the whole lot with a dry hand  or with a big laddle. and pour it back into the jar. This pickle has to be turned in the jar every 10/15 days. It will be ready to eat in  over a months time.
                 ------------------------------------------------------------------------------
  Another measure  for making less amount of Pickle.
    One measure --------Mustard Powder. Salt ---- A little less than the Mustard Pow, Chilli Powder the hot variety ---- 1/2 the amount of Mustard powder. Til oil as desired as per the measure  of Pickle to be made.
  Mix all the dry ingredients together and measure it in a vessel , The Mango pieces  should be double the Mixed powder. The rest of the method of pickling is as for the above recipe.
                       ---------------------------------------------------------------------------------
   INSTANT MANGOE PICKLE.
   This Pickle can be served immediately  after cooking it.
  Choose the Mangoe  and wash it well and wipe it dry.Cut into small peices. Dont cut and keep it for long, it will discolour. Dont put it in water either.
  Incredents:-  Mangoes ---- 4/5, Chilli Powder ----1/4 cup, Haldhi Powder ----One heaped teaspoon, Methi Powder ---- Two teaspoons, Salt (powdered)----1/4 cup, Oil ----1/4  cup.Mustard -----one tea spoon.Jaggery   2 table spoons or as per taste.
  In a thick bottomes pan  pour the oil heat it ,  add the mustard when it crackle add the mangoe cut pieces, and mix well til all the pieces are coated with oil , close lightly with a lid, kepp stiring till the mangoe pieces are half cooked, add salt,  mix well and let it cook well  Now add the other powders one by one  mix well so all the powders are thoroughly mixed. remove from fire. Serve when cool.
 This goes well with Rice and also Chappathis and Dosa.. In the fridge , it will keep for a few days.












































































h
 

Preparation for Puja

In another fifteen days the Navaratri festivals will start , which will be hectic for any housewife more so for a person  working.A little preparation, of some things we use for everyday  for puja, does save us time.
  1)    One is Gejavasthra ----- In unboiled milk ( the amount of milk depends on , how many Gejavasthras, one wants to colour, use your own judgement) add Kumkum and colour the Geajavastras, and dry it well before storing in a box,or because  of the raw milk, it will smell bad if stored before drying well.

2) For the evening Naividya   cut into pieces five kind of dry fruits  ie Dry Dates, Badam, Kaju, Dry Grapes,     Figs, add some Diamond Sugar and store this comes very useful.

3)  If one is not observing Sowla/Madi,  one can prepare for Appi paayasa. To the desired quantity of Maida add a pinch of salt and mix the Maida into a dough  , slightly stiffer than for Chappathi. Keepm aside  20/30 mins (Chiroti Rava  can also be used) Keep oil for heating,  As for chappathis, take little dough and roll into a thin chappathi, and cut into small squares, and deep fry till crisp, do this all the dough.When the fried pieces , become cold, store  it in air tight  container. While making Kheer boil the milk or Milk and water, when its boiling add  the   required quantity of the fried  pieces into the milk and let it boil till the  pieces or soft and done , then add sugar, fried Kaju and Dry grapes. I would suggest   you put off the fire before adding the sugar and grapes, as the milk curdles  some time but not always. On festivals  days better be a bit caustius.
4)  It takes  time to put the Phool Vathis and heat the ghee and pour over the Vathis. Arrange  the vathis, quite a few of them in a tray, melt the ghee and pour it over it, store this in a container, so when ever you need them you can just take  it and put in the diva.
5) When there are a lot of Divas to be washed , put all the divas in a big bowl, pour in some  liquid soap and hot water to cover the divas. After some time you can wash it i will come out clean, this is in case this all Silver. If using Pithal or Bell metal,  In water soak  i big lump of Tamarind and put in the divas leave it for 30/40 minutes, then wash it with some soap water.
6)For the Akanda  soak the long vathis in oil and store, when you light the Akanda use this vathi after puting the oil and apply a little camphor powder to  the tip and it will light easily.
7) Rangoli is also time consuming. You can use a ready made ones available, or paint it  on a plank, using fabric paints in yellow or white, which can  be wiped clean . You can only add the Sri Om  every day.
8)Another Kheer is,  Pohe the thick variety can be  fried and powdered coursely and stored along with Kaju Drakshe. When ever  it is wanted it can be added to hot milk and if possible boil it once add sugar and vela powder.