Lemon Pickle

andhra style lemon pickle. Very easy to make and at the same time can store it for one month. Good combination with curd rice.

Ingredients:

lemons               6
salt                     2 tsp
redchili powder  2 tsp
mustard powder  1/4 tsp (opt)
fenugreek powder 1/2 tsp(opt) 



Procedure:

-wash and wipe lemon
-cut into 4-8 pieces
-add salt and store for 2 days.
-3 day add red chilli powder, fennugreek powder and mustard powder. mix well.
-your pickle is ready.
-check the taste. As per your taste if necessary add salt/chili powder.
-store it in a glass/plastic container.
-you try it the next day with white rice/curd rice/chappati/any rice item.
-you can preserve it for 6 months.
-water shouldnt touch it at any stage to avoid fungus.
-if salt quantity is less there are chances of getting fungus.
-for a different taste add tarka also.
-if you havent time time to spend for 2 days, add all the ingredients same day.
-mix the pickle on the 2/3 day .

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1/4 tsp mustard  seeds
                                1/2 tsp jeer
                               1 dry chili (opt)

                                1 curry leaf

                               pinch of  hingh

-in a small pan take oil and  heat it.

- add tarka ingredients except leaves and hing.

-once  the  dal  turns  into  golden brown  add curry leaves and hing
-turn off the flame and add the tarka to pickle
-mix well.

 -let it cool an then transfer into a container.

Dondakaya pickle

andhra style dondakaya/ivy guard/tindora pickle. Very easy to make and at the same time can store it for one month.

Ingredients:

dondakaya         6
salt                     1 tsp
redchili powder  1 tsp
mustard powder  1/4 tsp (opt)
hing                     pinch (opt)
lemon juce          2 tsp  
oil                        1 tbsp


Procedure:

-wash and wipe dondakaya
-cut into small pieces
-add all ingredients.
-your pickle is ready.
-check the taste. As per your taste if necessary add salt/chili powder/lemon.
-store it in a glass/plastic container.
-you try it the next day with white rice/chappati/any rice item.
-you can preserve it for 2 months.
-water shouldnt touch it at any stage to avoid fungus.
-if salt quantity is less there are chances of getting fungus.
-for a different taste add tarka also.

Cauliflower Pickle

Andhra is famous for variety of pickles. But when looking for healthy , easy and tasty pickle  cauliflower is main.

Usually  raw cauliflower florets are used by many. But I prefer to saute them as it loose its smell which children doesnt like. If you like crispy florets then prefer to use raw.

Ingredients:

cauliflower florets  2cups

red chilli powder

salt

lemon

fenugreek powder

oil

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1/4 tsp mustard  seeds
                                1/2 tsp jeera
                               1 dry chili (opt)
                                1 curry leaf

                               pinch of  hingh (opt)

Procedure:

-cut cauliflower into small florets.

-wash and drain the water.

-in a kadai/sauce pan take 2 tbsp of oil and heat on low flame .

-when it is hot add the florets and saute them for 5 min. 

-turn off the flame and let it cool.

-now add 2 to 4 tsp of red chilli powder, 2 to 3 tsp of salt, 1/4 tsp of feenugreek powder and lemon juice 3 to 4 tsps.  First you add min measurements.Taste a floret and add the ingredients as per your taste.

-in a small pan take oil and  heat it.

- add tarka ingredients except leaves and hing.

-once  the  dal  turns  into  golden brown  add curry leaves and hing
-turn off the flame and mix the tarka to cauliflower.
-mix well.
-chutney is ready .
-you can use it for 1 month.
-you can serve it with hot rice or chapathi.

Tips:

-if you like crispy florets dry the florets and add the ingredients and tarka.