Tag: Pickles

SOYA GRANULES AVAKAYA

INGREDIENTS

Soya granules – 1 cup

Oil – 1/2 cup

Roasted coriander powder – 4 tbsp

Red chilli powder – 5 tbsp (Adjust according to your spice level)

Salt – 2 to 3 tbsp

Clove powder-1/4 tsp

TALIMPU

Oil – 3/4 cup

Mashed garlic cloves -15

Cumin seeds – 1tsp

Broken red chillies -1/4 cup

Curry leaves – 1/2 cup

Lemon juice – 4tbsp

Method

  • Boil soya granules in hot water for 5 minutes and strain it. Wash it well. Squeeze and keep it aside.
  • Heat oil in a kadai, add squeezed soya granules and fry on medium flame for 5 to 6 minutes.Switch off the flame and cool it.
  • Add salt, coriander powder, red chilli powder and clove powder. Mix well and keep it aside.
  • Heat oil in a large kadai and add cumin seeds and crushed garlic. Fry for 1 to 2 minutes.
  • Add red chilli and curry leaves. Fry on high flame till the garlic turns into golden brown.
  • Switch off the flame and add lemon juice. Mix well and cool it.
  • Add the talimpu to soya masala and mix well. Check out the seasonings.
  • Serve hot with hot rice.

INSTANT GREEN CHILLI PICKLE

INGREDIENTS

Green chillies – 1cup [ cut into 1 inch pieces ]

Finely chopped ginger – 1tbsp

Fresh lemon juice – 1/2 cup

Salt – 1/8 ts

Oil – 1/2 cup+ 2 tbsp

Mashed garlic – 10 to 12 cloves

Pickle powder masala – 1/2 cup [check out my previous posts ]

METHOD

  1. Rinse and dry the green chillies well. Remove heads and chop the green chillies to 1 inch pieces.
  2. Marinate green chillies with salt , finely chopped ginger and lemon juice for 5 to 6 hours.
  3. After 6 hours, mix well and add pickle powder, oil and mashed garlic.
  4. Mix well and check out seasonings. You can keep chilli pickle in room temperature for 2 days and then in fridge.
  5. Goes well with rice and roti.

PACHI MAGAI

INGREDIENTS

Raw firm sour mangoes – 5 

Red chilli powder – 1/2 cup

Mustard powder – 1 tbsp

Fenugreek powder – 2tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic  – 8 with out skin

Garlic – 8 mashed with skin

Salt -3 tbsp

Oil – 1 1/2 cup

The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.

METHOD

  1. Wash and wipe the mangoes with a soft dry cotton cloth.
  2. Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces . 
  3. Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
  4. In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
  5. Then add mashed garlic and peeled garlic cloves. Mix well.
  6. Then one by one add all the dry ingredients. Mix well and store in a clean jar.
  7. Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
  8. Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
  9. This stays good for over an year. Serve it with hot rice,  ghee and dal.

MAGAYA CHUTNEY

IMG_4274INGREDIENTS

Magaya pickle – 3 tbsp

Curd – 3 tbsp

Finely chopped onions – 2 tbsp

Finely chopped coriander – 2 tbsp

Finely chopped green chillies – 1

Salt – a pinch

METHOD

  • Put all the ingredients into a blender. Blend to a coarse paste.
  • Do not grind into a smooth paste.
  • Goes well with bonda and bajji.

SUGGESTIONS

You can also use chintakaya pachadi or avakaya instead of magaya.