Jun 282014

Lemon pickle is quite popular in south India.Last week, one of my friend gave me some lemons straight from her vegetable garden.So I made a yummy and spicy pickle with those fresh lemons.This recipe is adapted from Lakshmi Nair’s Magic Oven Pachaka Kala cook book.This goes well with rice or kanji.

Lime Pickle (4)

Ingredients

  1. Lime/Naranga(medium size) – 4
  2. Green Chilly(cut into small round pieces) – 3
  3. Kashmiri Red Chilly Powder – 1 1/2 tbsp
  4. Jaggery(grated) – 1/4 cup
  5. Asafoetida powder/Kaayam podi – 1/2 tsp
  6. Fenugreek powder/uluva podi – 1/2 tsp
  7. Tamarind – size of a gooseberry
  8. Mustard seeds /Kaduku – 1 tsp
  9. Dry Red Chilly – 4
  10. Gingely Oil – 1/4 cup
  11. Salt

Lime Pickle (6)

Lime Pickle (2)

Preparation

  1. wash lemon and grate the outer thick skin.cut into small pieces.Heat 1/2 portion of oil in a pan.Saute lemon with green chilly on medium flame for 5 minutes.
  2. In another pan, Boil tamarind(soak tamarind in 1 1/2 cup of water) water.once it starts to boil,add red chilly powder,jaggery,asafoetida powder,fenugreek powder and salt. stir well and once it starts to thicken add lime pieces to it and mix well..Let it cook for 2-3 minutes.Remove from fire.
  3. Heat the remaining oil and add mustard seeds to it.once it starts to splutter,add dry red chilly and pour the seasonings to the pickle mix.
  4. Once it is cooled completely, transfer it into a glass jar.
  5. You can refrigerate after one day.
  6. Serve with rice or kanji.
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Posted by prajusha Tagged with: , , , , ,
May 312014

I have tried pachadi with bitter gourd,okra,cucumber but never tried with pumpkin.This is an easy and different style of  pachadi recipe prepared using pumpkin in coconut milk and curd.

Mathan Pachadi (1)

 

Ingredients

  1. Pumpkin (chop into small pieces) – 1 cup
  2. Shallots – 2 tbsp
  3. Ginger(grated) – 1 tbsp
  4. Green chilly(chopped) –1 tbsp
  5. Mustard(crushed) – 1 tbsp
  6. Thick Coconut milk – 1 cup
  7. Curd – 1/2 cup
  8. Mustard seeds – 1 tsp
  9. Shallots (cut into round pieces) –1
  10. Dry red chilly – 1
  11. Curry leaves- 1 sprig
  12. Oil – 3 tbsp
  13. Salt

Mathan Pachadi (4)

Preparation

  1. Heat 2 tbsp oil in a  pan.Add chopped shallots,ginger,green chilly and saute well.
  2. Add pumpkin pieces to it and mix well.
  3. Add crushed mustard,coconut milk ,salt and let it boil.once it is cooked well,remove from fire.
  4. Heat 1 tbsp oil in a pan.Splutter  mustard seeds.once it is done, add shallots,dry red chilly,curry leaves and add it to the pumpkin mix.
  5. Let it cool.once it is cool, add curd to it and mix well.
  6. Pachadi is ready to serve with rice.
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Rating: 3.3/5 (3 votes cast)

Posted by prajusha Tagged with: , , , , ,
Apr 242014

Thoran is popular in kerala cuisine and I always make thoran using cabbage and carrot. But this healthy broccoli thoran is easy to make and taste delicious.

Broccoli Thoran (2)

Ingredients

  1. Broccoli(Cut into medium florets) – 2 cups
  2. Shallots (chopped) – 2 tsp
  3. Grated Coconut – 3 tbsp
  4. Mustard seeds – 1/2 tsp
  5. Curry leaves
  6. Garlic(chopped) – 1/4 tsp
  7. Green Chilly(chopped) – 1
  8. Turmeric powder – a pinch
  9. Salt
  10. Coconut Oil

Broccoli Thoran (3)

Broccoli Thoran (1)

Preparation

  1. Heat coconut oil in  a pan.Add mustard seeds and let it splutter.
  2. Add shallots,curry leaves,garlic ,green chilly ,grated coconut and turmeric powder. Saute till onions are light brown.
  3. Add broccoli and salt. Mix well.
  4. Cover and cook on low flame for 3-4 minutes.
  5. Remove from fire.
  6. Serve with rice as side dish.
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Posted by prajusha Tagged with: , ,
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