Mango Ginger Pickle / Magaishunti uppinakai

Servings: 100 grams

Ingredients:

Content	Quantity	Comment
Magai shunti	100 grams
Mustard seeds	1 tsp
Oil	2 tbsp
Hing	½ tsp
Salt	¼ cup
MTR Red chili powder	¼  cup

Method:

Wash and pat the ginger dry. Scrape of the skin and chop the ginger into small pieces. Add salt, red chilli powder and mix well. Heat oil in a pan, add mustard seeds. Once it starts spluttering, turn off the stove and add hing. Let it cool a bit. Pour this oil over the ginger mixture and mix well.

Mix it daily once.

Serve with curd rice, chapati's, roti's etc.

Note:

You can alternatively cut and add this ginger to mango pickle or amla pickle.

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Amla Pickle / Gooseberry pickle / Nellikai uppinakai (2)

Servings: 250 grams

Ingredients:

Content	Quantity	Comment
Amla	250 grams	Wash and wipe it with a cloth
Tamarind juice	1-2 cups	See notes
Mustard seeds	1 tsp
Oil	2-3 tbsp
Hing	½ tsp
Water	As required
Salt	½ - ¾ cup
MTR Red chili powder	½ - ¾ cup

Method:

Pressure cook the amla. Deseed and cut into pieces. Pour the tamarind juice till it covers the amla pieces. Mix salt and chilli powder. Heat oil in a pan and add mustard seeds. Once they start popping turn off the heat and add hing. Let it cool a bit. Pour the oil to the amla mixture and store in an airtight container and set it aside for 3-4 days.

Mix it daily once.

Serve with curd rice, chapati's, roti's etc.

Note:

Soak tamarind in warm water for 30 minutes. Squeeze and strain well.

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Tomato gojju

Servings: 3

Ingredients:

Content	Quantity	Comment
Tomato	2 large	Chopped
Onion	1 large	Chopped
Salt	To taste
Sugar	¼ tsp
Coriander leaves	3-4 tbsp
Green chilli	1 big	Slit
Oil	2 tbsp
Mustard seeds	1 tsp
Curry leaves	1 sprig
Jeera seeds	1 tsp
Turmeric	¼ tsp

Method:

Heat oil in a pan. Add mustard. Once it starts spluttering, add jeera, curry leaves, green chilies, and onions. Saute till translucent. Add the tomatoes, turmeric and salt and cook covered till tomatoes are soft. Add the coriander leaves, mix well. Serve hot or cold.

Serve with rice, roti’s, chapati’s...

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Cabbage Rice

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Cabbage	1 cup	Chopped
Salt	To taste
Water	To cook
Oil	2 tbsp
Mustard	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig
Green capsicum	Half of one	Cubed
Red capsicum	Half of one	Cubed
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Red chilli powder	1 tbsp
Sabji Masala powder	1 tbsp
Copra / Kobbari	1 small cup	Grated
Coriander leaves	3-4 tbsp
Rice	1 cup	Cooked
Turmeric	¼ tsp

Method:

Heat oil in a pan. Add mustard. Once it starts spluttering, add jeera, curry leaves and capsicum. Saute for a minute. Add the cabbage and and mix well. Add coriander powder, jeera powder, red chilli powder, sabji masala powder, turmeric, salt and water. Mix well and cook covered till the vegetables are soft and the raw smell of masala is gone.

Add the grated copra and mix well. Cook for a minute more. 

Add rice, coriander leaves and mix well. Serve hot.

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Palak Val beans curry

Servings: 3

Ingredients:

Content	Quantity	Comment
Palak leaves	½ bunch	Cleaned and chopped
Val beans (Avarekalu)	½ cup
Onion	1 big	Sliced
Round Red chillies	2 broken
Jeera	1 tsp
Mustard	1 tsp
Oil	1 tsp + 2 tbsp
Ginger garlic paste	1 tbsp
Fresh cream	2 tbsp
Water	To cook
Salt	To taste
Sugar	¼ tsp
Turmeric	A pinch
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Sabji masala powder	1 tbsp

Method:

Pressure cook Val beans (avarekalu) with a pinch of turmeric, salt and a tsp of oil. Blanch palak leaves, drain, chop and set aside. Heat 2 tbsp of oil in a pan. Add mustard. Once they start spluttering, add jeera, red chillies and curry leaves. Add onion and saute till translucent.

Add the chopped palak leaves and saute a bit. Add the cooked val beans and mix well. Add coriander powder, jeera powder, salt to taste, fresh cream, 1/4th cup of water and mix well. Cook covered until the raw smell of masalas are gone.

Serve hot with rice, roti’s, chapati’s etc...

Tip:

Add more water if you want the gravy to be thin.

If you are using normal red chillies, use red chilli powder for more spicy gravy.

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