Apple Pickle

Ingredients:
1 lb green apples with skin, thinly chopped (clean and wipe dry before you chop up the apples)

For dry masala
1/2 tsp-cumin
1/2 tsp- mustard
1/2 tsp- Fenugreek seeds

For wet masala
1/2 tsp- mustard seeds
1/2 tsp- cumin
1/2 tsp- fenugreek seeds
1 tsp - thinly sliced ginger
5,6 nos- minced green chillies
2 tbsp or to taste- Red chilly powder
1 tsp- Turmeric powder
1/2 tsp-Hing or asafetida powder
1 cup -vinegar
1/2 cup- sesame oil
A couple of curry leaves
1/2 tsp-sugar
Salt to taste

First step
Heat the pan on a medium heat. Add the first three ingredients, the cumin, mustard, and fenugreek seeds, and roast until they splutter. Let it cool for a couple of minutes. Grind them into a coarse form and keep it aside.

Second step
Heat a pan on a medium flame and add sesame oil. splutter the mustard,cumin, and fenugreek seeds.
Add the curry leaves, ginger and green chillies. Keep it on a very low flame.
Then slowly add the red chilly powder, turmeric powder, and asafetida powder. Stir well.
Then add the apples, salt, sugar, vinegar, and the dry masala that we already made. Saute very well and make sure the apple pieces are well coated with masala. Keep stirring for a couple of minutes on a low flame until the apple softens.


Step-3
Store in an airtight jar. Mix the pickle every other day. The pickle will be ready to eat within a week’s time.

Onion Chutney or Chammandi

http://www.youtube.com/watch?v=LfbAHTReJGQ
Seves-2
Ingredients
10 nos/ 1 large-Pearl onions/ onion
1 tsp or to tase-Tamarind
2 or 3-Whole red chillies
1 tbsp-Coconut oil/any oil
To taste-Salt

Method
1.If you are using onion, cut them in to dices.
2.Heat the oil in a pan or a kadai. Pour some oil.
3.Add pearl onion or onion and red chillies in to the pan and saute for 2 minutes.
4.Grind this mixture along with salt and tamarind. If you want you can also use a little of water for grinding easier. Do not put a lot of water. This chutney has to be very thick.
5.You can grind to paste form or coarse form according to your preference.

Bitterguard Chutney

http://www.youtube.com/watch?v=uJHCIBzkhBQ&feature=channel_page

Ingredients
2 cups-Bittergourd thinly sliced
1 medium -Onion thinly sliced
1 cup-Powdered jaggery
½tsp-Red chilly powder
¼ tsp-Turmeric powder
2 tbsp or to taste-Tamarind paste
To taste-Salt
1 tsp-Oil
For seasoning
1 tsp-Mustard seeds
A few -Curry leaves
1 tsp-Oil

Method
1. Heat oil & saute the onions. Add the bittergourd. Fry for 5 minutes until they turn light brown. Add red chilly powder and turmeric powder. Stir well. Then add tamarind, jaggery, salt and enough water to cook the bittergourd. Stir occasionally. Cook until the chutney becomes thick.
Seasoning
Heat oil and splutter the mustard seeds. Add curry leaves and pour this on top of the chutney. Mix well and serve hot with rice.

Pulinkary (Kerala style tamarind chutney)

Serves 2
Ingredients

2 cups-Tamarind Juice
1 or 2 -Chopped green chillies
3 or 4 -Sliced pearl onions
1/2 tsp-Red chilly powder
A pinch-Turmeric powder
To taste-Salt
6 tbsp-Powdered Jaggery
1 tsp-Mustard seeds
A few-Curry leaves
1 tsp-Ghee or coconut oil or any oil


Method
1. Heat clarified butter (ghee) in a heavy bottomed pan.
2. Add diced onions & green chillies & saute until its transparent. Add red chilly powder and turmeric powder. Stir well.
4. Add tamarind water salt & jaggery. Boil till the tamarind juice thickens.
6. Season with mustard seeds & curry leaves.
7. This tamarind chutney serves as great side dish with any biriyani!

Coconut chutney

Serves 3

Ingredients-
1 cup-Fresh or Dry coconut
2,3-Pearl onions(optional)
3, 4 -Whole red chillies
1tsp-Tamarind pulp
1 tsp-Mustard seeds
2 tsp-Urudu dal
A few-Curry leaves
To taste-Salt
1 tsp-oil

Method
*Throw coconut, whole chillies, tamarind, onion, and salt in a blender.
*Add enough water according to your consistency. Blend to a paste.
*Heat oil and splutter mustard seeds. Add Urudu Dal and curry leaves.
*Saute until dal becomes brown.
*Add grinded coconut into the pan. Let it bubble for 1 minute. (Make sure not to let it boil )
*Serve with hot idlies and dosas and enjoy!