Nellikai Pickle

Pickle is popular in south India, particularly in Andhra Pradesh. The Telugu people’s meal is incomplete without pickle. No one can makes pickle like Telugu people; they make range of pickle in mangoes, lemon, cucumber, cauliflower, gooseberry (amla)…...etc as per seasonal fruits and vegetables. They prepare spicy pickle, sweet pickle and pickle without chilly powder at all!!!!!!!!!!  Coming to the recipe this is a mouthwatering pickle of Indian gooseberry i.e.; amla in Hindi, nellikai in Tamil, Telugu and Kannada

 

 Ingredient

10  Amla

100gm Tamarind

¾ cup Chilly powder

¾ cup Salt

200ml Groundnut oil

1sp Rai (mustard)

1sp Zeera (cumin)

1 Garlic

Method

Boil tamarind in 1cup of water and keep aside to cool

Grind tamarind in mixer, strain pulp, and keep aside

In cooker add sliced amla, salt and tamarind pulp and cook for 1whistle and keep aside to cool

Ones amla gets cool add chillipowder and mix well and keep aside

Heat oil in kadai add rai and zeera after it crackle add crushed garlic fry it and keep aside to get cool

Ones oil get cool add cooked amla and mix well and close led and keep aside for whole night

Next day check if oil has come above the pickle is so store it in bottle or else again heat 2-3tbp of oil and add to amla ones oil get cool.

This pickle can be stored for months together.

Spicy Noodles

Chinese cuisine is all-time favorite to me. So today I thought of posting noodles recipe, which is easy to prepare, and tasty too…

Ingredients

        1pack     Chinese Noodles(easily available in market)

1                    Onion sliced

1cup       Vegetables (mushroom, beans, carrots)

1sp          Soya sauce

 2sp        Chilli garlic paste

Salt to taste

Chilli Garlic Paste

Ingredients

10-15 Dried Red Chillies

1    Garlic

1sp Vinegar

Method of Chilli Garlic Paste

Soak Red chillies in hot water for 1/2hr

Strain water from red chillies

Grind red chillies, garlic and vinegar to a smooth paste add water if necessary

Store chilli garlic paste in fridge for more than 15 days.

Method of Spicy noodle

Heat water adds noodles and brings to boil

Ones the noodles get ¾ cooked drain water and keep under running water (to stop cooking process) for 2min and keep aside by tossing oil 

Heat oil in wok (kadhai) add sliced onion sauté it add chopped vegetables fry add chilli garlic paste fry till raw smell goes

Add salt mix well

Add cooked noodles mix well

Add soya sauce, mix well, and serve hot.

Note : Always cook Chinese cuisine on high flame