VADUKAPULI NARANGHA CURRY

Ingredients

1. Vadukapuli Naranga - 1 No
2. Green Chilly -  10 nos chopped 
3. Ginger - 25 grams chopped to small pieces
4. Chilly powder- 4 tbsp
5. Fenugreek seeds- 1/4 tsp
6. Asafoetida- 1 tsp
7. Salt as required
8. Oil - 3 tbsp

How to Cook

VADUKAPULI NARANGHA 

1. Cut the narangha into small square pieces .
2. Remove the seeds of the narangha and also make sure  you dont remove the skin.
3. Fry the fenugreek and make a powder of it. Keep it aside.
4. Mix the narangha with ginger , green chilly , fenugreek powder, salt, asafoetida,oil, chilly powder  well.
5. Keep aside for 1 day.
6. Next day transfer to a bowl and refrigerate it.

Nut Meg pickle

Nutmeg is what we call " jathiikka  " in Malayalam  Nutmeg is covered with red mace. The outer yellow color part is called the nutmeg fruit. We use this nutmeg fruit  cut into pieces to make this pickle.I will upload the pic of the nutmeg fruit.IF you google it , you will see the nutmeg fruit.
It is very good for the stomach. 

  

Ingredients

1. Nut Meg - 10 nos skin ( yellow part of it )
2. Chilly powder- 3 tbsp
3. Asafoetida- 1 tsp
4. Fenugreek seeds- 1/4 tsp
5. Salt as required
6. Oil - 3 tbsp

How to Cook

1. Cut the jathikka into pieces and soak in water for 1 hour.
2. After 1 hour, drain out the water .
3. Fry the fenugreek and make a powder of it.Keep it aside.
4. Add oil to the pan and when it is hot saute the jathikka pieces in it for sometime.(10 minutes minimum )
5. Add 1/2 glass water and cook till the water gets dried off.
6. Mix the jathikka with , salt, asafoetida,fenugreek powder, chilly powder  well.
7. Heat oil and mix it with the jathika pieces
8. Keep aside for 1 day.
9. Next day transfer to a bowl and refrigerate it.

Easy Mango Curry

Ingredients:

1. Mango pieces-  2 cups
2. Chilly Powder- 4 tbsp
3. Salt as required
4. Asafoetida- 1 tsp
5. Fenugreek powdered- 1 tsp
6. Oil - 2 tbsp

How to Cook:

1. Mix the mango pieces with salt and Keep aside in a closed bowl for 1 day.
2. Next day mix the mango pieces with chilly powder, oil, asafoetida, fenugreek powder and keep aside for 8 hours.
3. After 8 hours ,transfer to a glass bowl and keep in fridge.
4. Please make sure you use it within 2 weeks.

GooseBerry Pickle

 Ingredients:   

1. Goose Berry ------1/2 kg 
2. Red Chilly - 20 No
3. Fenugreek Seeds - 1 tsp
4. Asafoetida( Kayam ) -1 tsp
5. Oil -3/4 Cup
6. Chilly Powder- 2 tbsp   
7. Salt as required               

How to Cook

1. Boil Gooseberry in water. When the bubbles come off the stove, remove the gooseberry immediately. Keep it aside.  
2. Cut the goose berry into half, remove the seed. Divide each side into 2 again. Add salt and mix it well.Keep this aside.     
3. Fry Fenugreek seeds in oil and keep it aside.
4. Add red chilly and fry it till brown , then add asafoetida powder and saute for 1 minute.
5. Keep this aside to cool.
6. After it gets cooled grind the fenugreek seeds,asafoetida,green chilly.
7. Add the paste to the gooseberry pieces. 
8. Heat oil in a pan .
9. When oil is hot  add 2 tbsp chilly powder .Off the stove , saute for 2 minutes.
10. Add the oil to the gooseberry pieces , saute well.
11. Set it well and keep this outside for 3 hours.
12. Then put in fridge.
13. Serve hot.

Cut Mango Pickle

 

Ingredients

1. Cut Mango Pieces-  6 cups ( Wash mangoes properly before cutting into pieces )
2. Salt  - 4tbsp
3. Nallena- Ground Nut Oil -   6 tbsp 
4. Whole Red Chilly - 10 No
5. Fenugreek Seeds( Uluva ) - 1 tsp
6. Chilly  Powder - 4 tsp
7. Asafoetida ( Kayam Podi)  - 1 tbsp
8. Salt 4 tsp

 How to cook.

1. Mix the   mango pieces  with  salt and keep aside for 24 hours.
2. Pour  1 tbsp oil to the  pan and add fenugreek seeds , when it splutter add whole red chilly and saute till the red chilly is fried. 
3. Keep aside for cooling and grind in a mixie. Make sure not to add water so that we get a powdered  form of the mixture. 
4. Add the powdered mixture to the cut mango pieces  and mix it well . 
5. Pour  rest of the oil to a pan and when hot , switch off the flame. Add the asafoetida powder , 2 tsp chilly powder and saute for 1 minute. 
6. Then add this to the cut mango pieces and mix well.  
7. Keep it aside for 1 hour. Serve hot with rice.