COCONUT MILK SODHI

Ingredients

coconut-1 small size potatto-2 nos ginger garlic paste-2 tea spn
tomatto-1no
chilly-2 nos
cardamom-2nos
cloves-2 nos
coriander&curry leaves-
big onion-1no
oil-2table spn
turmeric powder-1/4 tea spn
salt -to taste

Directions

take 2 cups coconut milk from coconut. Boiled the potattos for smashing. Heat the pan &pour oil in it. Then put cordamom&cloves in it,then add chopped onion,coriander&curry leaves,roughly chopped chilly in it. After slight browning,add ginger garlic paste &cook it. Then add fine chopped tomatto&add well smashed potatto. Add turmaric powder for colour. Finnaly add coconut milk&put off the stove after one or two boils coming. Now tasty coconut milk sodhi is ready,it is suitable for aappam&idiaappam.

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STUFFED RED CHILLI PICKLE RECIPE

Ingredients:

240 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor

How to make stuffed red chilli pickle:

• Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
• Wet all the ingredients with lemon juice and a little oil.
• Fill the masala tightly in the chillies and pack them in a jar.
• Pour the oil over them.
• Keep for one month.
• Shake the jar carefully every 2 or 3 days.

ONION PICKLE RECIPE

Ingredients:

1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)

How to make onion pickle:

• Peel the brown layer from the onions.
• Slit into four, keeping intact at the base.
• Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
• Heat the oil till smoky and cool.
• Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
• Fill the masala in the onions and pack in a tall jar.
• Then pour the rest of the oil over them.
• Put 1 teaspoon salt on top and keep aside for 12 days and serve.

STUFFED MANGO PICKLE RECIPE

Ingredients:

2 kg Mangoes (Aam)
8 teaspoons mustard powder
3 teaspoons fenugreek seeds, roasted and ground
4 teaspoons full Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
2 teaspoons ground Onions seeds (Kalonji)
8 teaspoons ground spices
1 small piece of asafoetida
2 teaspoons Turmeric (Haldi) powder
8 teaspoons Salt (Namak) for the masala
1/2 teaspoon ajwain
1/2 litre Oil (Tel)
12 teaspoons Salt (Namak) for Mangoes (Aam)

How to make stuffed mango pickle (1):

• Wash the mangoes and dry.
• Make four cuts in each mango, taking care not to cut right through, and remove the stones.
• Rub 12 teaspoons of salt and keep for 8 hours.
• Heat the oil, fry asafoetida in it till it becomes brown.
• Crush it and in the same oil, mix all the ground spices.
• Fill in the mangoes.
• Pack them in the jar and sprinkle the leftover masala over them.
• Pour the leftover oil over the mangoes.
• Keep in the sun for 2 to 3 days and then inside.
• Shake the pickle every other day for 15 days.

INDIAN PICKLE RECIPE

Ingredients:

1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice

How to make lemon pickle in oil:

• Wash and dry the lemons with a cloth.
• In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
• Heat the oil till smoky.
• Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
• Add chilli powder and stir till red colour appears.
• Remove from the fire, add mustard seeds and stir for a little while.
• Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
• Roast methi seeds and powder.
• Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.