Spicy Powders From Indian Cuisine-3

My previous posts on this section are here:

http://spiceomylife.blogspot.com/search/label/Spicy%20Powders

1. Chick Pea Powder :Chick Pea is also known as Indian Pea or Bengal Gram. Split and husked chickpea looks like this.

Where as puffed Chick pea looks like this.

The Chickpea is dry roasted over hot sand to puff it up like it is done for making puffed rice or pop corn etc. This cannot be done at home. In India this is easily available in all super markets or provision stores, as a whole or split varieties and is a great snack. People love to eat this as it is and is also used for making many snacks etc.

Ingredients:

Chick pea 250 gms

Red chillies dried 4-5

or

Red Chilli Powder 1-2 tsps

Cumin Seeds 1 tbsp

Garlic pods 5-6 (optional)

Dessicated or grated Dried Coconut 2-3 Tbsps (optional)

Salt to taste

Note: Puffed chick pea has to be used.

Method:

• Roast dried red chillies and cool. 
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic ( at least six months old). Newly harvested garlic will have more moisture content. 
• Mix all the ingredients (except for coconut) and grind to a powder. After it cools add the coconut, mix well and store. 
• I generally make sufficient quantity of this powder (without dried coconut) to last me a month and store it. When ever I use, I mix the required quantity of dessicated coconut. If we add the coconut and store it for more than 15 days, the oil content in the coconut gives a stale taste. 
• Store in air tight container and use when required. 

This powder is highly nutritious and tasty. This can also be used in cooking other dishes which I will post separately.

2. Sesame Seeds Powder: This powder can be made in two ways.  I am posting both the methods. Sesame seeds are black as well as white in colour. Mostly the white one is used for cooking purpose. Cleaned and de husked sesame seeds of white variety, are white or slightly creamy colour are more tastier than the raw variety.

One should be care full when roasting or deep frying Sesame seeds as they start popping all over.

Recipe-1

Ingredients:

Sesame Seeds 250 gms

Red Chillies dried 4-5

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the Sesame seeds until it turns slightly brown and gives of a nice smell. Roast on very low fire and keep stirring constantly. 
• Roast dried red chillies and cool. 
• Roast Garlic and peel it. 
• Mix all the ingredients and grind to a powder. 
• Store in air tight container and use when required.

Recipe- 2

Ingredients:

Sesame Seeds 250 gms

Red chillies dried 4-5

Split and de husked Black Gram 2 tbsp

Mustard Seeds 1 tbsp

Cumin seeds 1 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Heat oil to a smoking point. Keep the flame  on very low. 
• Add Black gram and fry for a minute or two. Add mustard seeds and after a minute add Cumin seeds and red chillies. 
• Add peeled Garlic pods. Fry for a minute or two. 
• Now add Sesame Seeds and fry till it turns golden brown and gives of nice smell. Take care to keep on stirring to avoid burning the seeds. Cool it well. 
• Grind it to a powder along with salt. 
• Store in air tight container and use when required. 

This is very tasty and also good for health when used in moderation. Sesame seeds are rich in Calcium, Iron, Magnesium and also Vitamin B and E. So this is good for growing children and women in particular, as this is supposed to cure Menstrual problems. 

More Recipes to come. Keep a watch on my blog.......

Spicy Powders From Indian Cuisine-2

These powders are used directly as accompaniments to main dish i.e., boiled or steamed rice. In fact these powders are mixed with hot boiled or steamed rice with a dollop of ghee (clarified butter) and eaten. But most commonly oil-sesame or peanut oil is used in place of Ghee.This goes well with Rasam, Chaaru or Sambaar- soup like dishes which are accompaniment to rice. So here are the recipes.....

Pigeon Pea-split and husked

Pigeon Pea-roasted

Split and husked Green Gram

This is split and husked Chickpea.

This is split and husked Black Gram. Actually its husk is black in colour. Hence its name.

1.Pegion Pea Powder :

This is known as Kandi Podi (కంది పొడి) in Telugu as Pigeaon Pea is known as Kandi Pappu (కంది పప్పు) in Telugu and Tuvar Daal (तुवर दाल) in Hindi . 

This is one of the most popular spice powders and is used as a substitute for the regular cooked Pigeon pea known as Mudda Pappu. in Andhra. Pigeon pea is boiled and eaten with hot boiled rice. Various vegetables or leafy vegetables are added to make different varieties.

In the following recipes Green Gram (split and husked) known as Moong Daal (मूंग दाल) in Hindi and Pesara pappu in Telugu and Chick pea or Bengal gram split and husked known as Chana Daal (चना दाल) in Hindi and Senaga Pappu (శనగ పప్పు) in Telugu will also be used.

In olden days pulses with husks were used. But it is better to use de husked split pulses for these recipes.

Ingredients:

Pigeon pea        250 gms

Red chillies dried   4-5

or

Red Chilli Powder 1-2 tsps

Cumin seeds    1 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the pigeon pea and dried red chillies separately and cool.
• If you use red chilli powder it need not be roasted. Adjust the quantity of  this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic ( at least six months old). Newly harvested garlic will have more moisture content.
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine.
• Store in air tight container and use when required.

2.Green Gram Powder:

Ingredients:
Green Gram 250 gms
Red chillies dried 4-5
Cumin seeds 1and 1/2 tbsp
Garlic pods- 5-6 (optional)
Salt to taste

Here we use split and husked green gram.

Method:

• Roast the grams and dried red chillies- separately and cool. 
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content.  
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool It.  
• Store in air tight container and and use when required. 
• Goes well with steamed/boiled rice and hot Ghee(clarified butter).

3. Pigeon Pea-Green Gram Powder:

Ingredients:
Pigeon pea 250 gms
Green Gram 100 gms
Red chillies dried 4-5
or
Red Chilli Powder 1-2 tsps
Cumin seeds 1and 1/2 tbsp
Garlic pods- 5-6 (optional)
Salt to taste

Method:

• Roast the grams and dried red chillies- all separately and cool. 
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content. 
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool It. 
• Store in air tight container and and use when required.

4. Pigeon pea-Green Gram-Chickpea powder:

Ingredients:

Pigeon pea 250 gms

Green Gram 100 gms

Chick Pea (Bengal Gram ) 100 gms

Red chillies dried 4-5

or

Red Chilli Powder 1-2 tsps

Cumin seeds 2 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the grams and dried red chillies- all separately and cool.
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste.
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content. 
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool it.
• Store it in air tight container.

5. Mixed Grams Powder:

Ingredients:

Pigeon pea 250 gms

Green Gram 100 gms

Chik Pea 100 gms

Black Gram 100 gms

Red chillies dried 4-5

or

Red Chilli Powder 1-2 tsps

Cumin seeds 2 tbsp

Garlic pods- 5-6 (optional)

Salt to taste

Method:

• Roast the grams and dried red chillies - all separately and cool. 
• If you use red chilli powder it need not be roasted. Adjust the quantity of this spice according to your taste. 
• Roast Garlic and peel it. It is better to use old garlic. Newly harvested garlic will have more moisture content.  
• Mix all the ingredients and grind to a powder. The powder should be like fine semolina- not too fine. Cool it. 
• Store in air tight container and and use when required. 

More to come in my next posts. Try and let me know how they taste.

Spicy Powders From Indian Cuisine-1

Indian Cuisine is famous for its use of exotic spices in various combinations. Each region or State will use different combination of spices in different quantities. Cuisine of each region has its own identity like cooking practises, using of specific ingredients etc. For example one can identify cuisine from Kerala by usage of coconut oil and coconut. Similarly the recipes from Brahmin Kitchens, do not include heavy quantities of garlic or other spices as they mostly eat, vegetables, lentils etc. 

Spices are used for adding or enhancing taste of a dish. But they have many medicinal and curative properties. Our Grand mothers and mothers had many a kitchen remedy for health and beauty which have no side affects and are safe even for children.

Some of the spices used daily in our kitchens

Spices used in pickling

Now coming to the point, Spices are used as a whole or powdered after roasting or frying . In this series of posts, I am going to introduce to you the various powders used in India Kitchens. 

Spicy powders are called as "Podis" in Andhra- can be either used for :

• Giving taste or seasoning- that is as a part of cooking for enhancing or adding that particular/specific taste to a particular dish or in pickles and chutneys. Like the Garam Masala, chilli powder, pepper powder, cardamom powder, Rasam Powder, Sambaar Powder etc. They ca also be used for stuffing vegetables etc.
• There are one variety of powders like Kandi Podi, Senaga Podi, Nuvvu podi -used mainly in Andhra as an accompaniment to a main dish of  boiled or steamed rice or snacks like Idlis, dosas etc. These can be consumed directly in combination with main course.

I am going to post recipes of both the categories in my coming posts. So try them and enjoy. I will also be posting recipes of those spice powders which are used as remedies for health -general, for children for pre and post pregnancy, beauty care etc.

The ingredients used for these powder may be only spices like coriander seeds, fenugreek, mustard, cumin, fennel, caraway, nigella seeds, cardamom, cinnamon, cloves, red chillies, garlic, ginger, dried ginger, black pepper  etc or these may be mixed with other ingredients like pulses or even vegetables.

Before preparing the powders:

• Use always fresh ingredients. Using old ones will mar the taste.
• Clean them thoroughly as they may contain small stones, sand or dust particles and other such things. These days we do get cleaned spices. But it is better to check them once.
• It is better to sun them once either by directly placing them in the sun or in the shade to remove the moisture content for better storage. But too much sunning can also reduce their taste and colour.
• If the recipe requires, the spices should be roasted or fried in oil. Experiment with different processes as taste will differ with different process. Cumin seeds powdered as it is and powdered after roasting tastes differently. 
• When roasting ingredients, use a thick bottomed deep frying pan. Heat it first add the  ingredients etc and roast till they loose their raw taste and smell roasted. Roast each ingredient separately as roasting more than one ingredient may result in uneven roasting of some and burning of some. Keep stirring the ingredients while roasting so that they get roasted evenly without burning. 
• Prepare small quantities of powders which can suffice for a fort night or maximum a month. The longer you keep them the staler they become.
• If you are using them to season a dish, prepare them just before cooking the dish. However for daily use, we don't have any choice but to prepare and store in advance.
• Store them in small air tight containers, preferably glass or plastic.

Keep watching my blog for many traditional recipes from the Kitchens of Andhra and other parts of India......

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-6

MANGO PICKLES -5


My previous Posts on this topic are here:
http://spiceomylife.blogspot.com/search/label/Andhra%20Pickles


12. Spicy Aavakaya (मसालेदार आम का आचार-మసాలా ఆవకాయ):


Ingredients:

Raw Mangoes 10(big)
Red Chilli Powder 250 gms
Mustard Seeds 150 gms
Coriander Seeds 150 gms
Cumin Seeds  100 gms
Fenugreek Seeds 100 gms
Turmeric Powder 2 Tbsps
Black Cumin Seeds 10 gms
Cardamoms 10 gms
Cloves 10 gms
Cinnamon 10 gms
Ginger 150 gms
Garlic 150 gms
Salt 250 gms
Sesame Oil 750 gms


For Tempering:
Mustard Seeds          2 Tbsps
Cumin Seeds            2 Tbsps
Fenugreek Seeds      1 Tbsp
Dried Red Chillies    4-5
Asafoetida powder    1 tsp


Method:

• Clean and wipe Mangoes thoroughly.
• Cut them into pieces with the hard shell as explained in my Recipe sl 1 Simple Aavakaya
• Roast Fenugreek seeds, Coriander Seeds, separately and powder.
• Powder Mustard seeds.
• Powder together Cinnamon, Cardamoms, Cloves and Black Cumin Seeds.
• Clean, peel and grind together Ginger and Garlic. Make sure that Ginger has no moisture if you have cleaned it with water. Wipe it thoroughly and let it dry for an hour or so in shade.
• Mix in, Salt, Turmeric, Mustard powder and Red Chilli powder, thoroughly.
• Now add some oil enough to wet the mixture and mix well. Roll the mango pieces so that they are well coated. Store this in a jar and leave for 3-4 days.
• On 5th day, mix the pickle thoroughly and adjust the taste of salt or chilli/mustard.
• For Tempering: Heat the remaining oil to a smoking point, add Mustard seeds, Fenugreek seeds, Cumin seeds, when it starts crackling add Red Chillies cut into pieces and Asafoetida powder.
• Now add ginger garlic paste and fry well till the oil separates.
• Add the Coriander Seeds powder, Cumin Seeds powder and fry for few minutes. Add the remaining spices powder and fry for a minute or two.
• Cool it thoroughly.
• Add this to the pickle and mix well. 
• Store properly and use it after 2-3 days.

In my next posts I am going to cover some more recipes on pickles involving raw mangoes. I know the season has ended here since it is raining and monsoons have started. But then I will keep on posting so that may be it may be of use for next year. Any way these days we are able to buy Mangoes almost through out the year, though a bit costly.

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-5

MANGO PICKLES -4


My previous posts on this topic are here:

http://spiceomylife.blogspot.com/search/label/Andhra%20Pickles


10. Mango Pickle using water (पानी वाला आम का आचार -నీళ్ళ ఆవకాయ)

For preserving any pickle for a long time, the general advice is keeping it away from moisture at all costs and as such no water is used. The peculiarity in this method is using water for making the pickle. So here is the recipe…

Ingredients:

Raw Mangoes 12 Medium sized

Mustard Powder 500gms

Red Chili Powder 500 gms

Salt 500 gms

Turmeric 1 Tbsp

Roasted Fenugreek Seeds Powder 2Tbsp

Water 3 glasses

Oil 750 gms to 1 Kg


Method:

• Clean and cut the mangoes as explained for simple Aavakaya Pickle.
  
• Mix together all spices. Mix them well.
  
• Boil water and cool completely.
  
• Add this water to the spice mixture little by little and mix.
  
• Now add oil to this mixture and mix thoroughly
  
• Add the mango pieces few at a time mixing well until they are coated with the spice mixture.
  
• Place the pickle in a glass or ceramic jar. Leave for three to four days.
  
• Then check for the taste and add the required spice or salt to adjust the taste.
  
• If necessary add more oil.
  
• Now it is ready for use.
  
• Store properly.
  

11. Fenugreek Avakaya (मेथी वाला आम का आचार -మెంతి ఆవకాయ)

Ingredients:

Raw Mangoes 10 Medium Sized

Mustard Powder 100gms

Red Chili Powder 500 gms

Salt 500 gms

Turmeric 3 Tbsp

Roasted Fenugreek Seeds Powder 500 gms

Water 3 glasses

Oil 1 Kg

Method;

• Clean and cut the mangoes as explained for simple Aavakaya Pickle.
  
• Mix salt and turmeric and roll the pieces in the mixture.
  
• Place them in a jar and leave for 3-4 days.
  
• On 5^th day squeeze out the juice and dry the pieces in hot sun for 2-3 days.
  
• Keep the juice as well as the jar in sun for a day and store them till the pieces are dried.
  
• Mix together Mustard Powder, Fenugreek Powder and Red Chilli well.
  
• Now add oil to this mixture and mix thoroughly.
  
• Add the juice and mix well.
  
• Add the mango pieces few at a time mixing well until they are coated with the spice mixture.
  
• Place the pickle in a glass or ceramic jar. Leave for three to four days.
  
• Then check for the taste and add the required spice or salt to adjust the taste.
  
• Now it is ready for use.
  
• Store properly.
  

Curd Chutneys-4

My previous posts in this section are here:

http://spiceomylife.blogspot.com/search/label/Curd%20Chutney

1. Tomato-Onion-Green Peas Curd Chutney


Chopped Tomato

Chopped Onions

Peas

For Tempering


Ingredients:
Curd 1 Cup (each cup is 250 ml)
Tomatoes (medium) 2
Onion (medium) 1
Green peas fresh or frozen: 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 2 tsps

For Tempering:
Oil- 2 tsps
Split chick pea 1tsp
Split Black gram 2 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Dried red Chillies 2 pieces
Asafoetida Powder 1/4 tsp
Turmeric a pinch
Curry Leaves few

Method:

• Clean the tomatoes and chop them finely. Similarly peel and chop the onion, green chillies (finely) separately and keep aside.
• Heat oil in a pan, fry onions till they turn pink, add tomatoes and green peas. Add salt and sugar, Fry for some time.
• Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix well and remove from fire.
• In a bowl take the curd, add the tomatoes mixture, tempering and mix well. Garnish with coriander and serve. 

Note: You can first follow Step 3 and to that add the onions and tomatoes and peas too, instead of frying separately.

2.Okra Curd Chutney

Sliced Okra
Ingredients:
Curd 1 Cup (a cup is 250 ml)
Okra (Ladies Fingers) 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 1 Tbsp

For Tempering:
Oil- 2 tsps
Split chick pea 1tsp
Split Black gram 2 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Dried red Chillies 2 pieces
Asafoetida Powder 1/4 tsp
Turmeric a pinch
Curry Leaves few

Method:

• Cut the Okra into thick slices.
• Heat oil in a pan, fry these till they are crispy
• Heat oil in another small pan to a smoking point, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida and curry leaves. Mix well.
• In a bowl take the curd, add the Okra, tempering, salt, sugar and mix well. Garnish with coriander and serve.

Chutneys with Lentils-2

My first post on this section is here...

http://spiceomylife.blogspot.com/2010/06/chutneys-with-lentils-1.html

Here are the ingredients used for the recipes in this post:

This is the roasted lentil

Garlic, chopped.

Raw mangoes

Coriander Greens

Jaggery. Sugar can also be used instead of this.

2. Pigeon Pea and Coconut Chutney

Ingredients:

Pigeon Pea: 1 cup

Fresh Coconut (grated): 1/2 to 3/4 cup

Dried Red chillies: 4-5

Cumin Seeds: 2 tsp

Tamarind pulp: 1 Tbsp

Jaggery(grated): 1 Tbsp

Salt: To taste

Garlic (optional): 4-5 pods

Coriander Greens (chopped fine): 1Tbsp

Method:

• Roast, the lentil till golden brown and keep aside till it cools down. 
• Roast the red chillies separately for one or two minutes. 
• Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. 
• Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

3. Pigeon Pea and Raw Mango Chutney

Ingredients:

Pigeon Pea : 1 Cup

Raw Mango: 1 (small sized)

Red Cillies-4-5

Cumin seeds; 2 tsps

Jagerry (grated): 1 Tbsp

Garlic (optional): 4-5 pods

Coriander Greens (chopped fine): 1 Tbsp

Salt: to taste

Method:

• Roast, the lentil till golden brown and keep aside till it cools down. 
• Roast the red chillies separately for one or two minutes. 
• Peel and grate Mango 
• Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. You can add the grated mango in the last and just grind it for a minute. 
• Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

4. Pigeon Pea, Coconut and Raw Mango Chutney

Ingredients:

Pigeon Pea : 1 Cup

Grated fresh Coconut: 1/2 cup

Raw Mango (peeled and grated): 1/2 cup

Dried Red Chillies: 4-5

Cumin seeds; 2 tsps

Jagerry (grated): 1 Tbsp

Garlic (optional): 4-5 pods

Coriander Greens (chopped fine): 1 Tbsp

Salt: to taste

Method:

• Roast, the lentil till golden brown and keep aside till it cools down. 
• Roast the red chillies separately for one or two minutes. 
• Grind together all the ingredients with a little water, to a thick paste or required consistency. 
• Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

Note:

1. If you want it to be more tasty, you can use 1Tbsp of Ghee(clarified butter) for roasting the lentil. Adjust the quantities of Chillies and Mango according to your taste. 
2. The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.

Chutneys with Lentils-1

There are certain seasons when we do not get vegetables properly. In India, during the hot summer months and the early part of the wet rainy season, there is not much availability of vegetables in the market- at least not at the prices which a common man can afford. Very few vegetables are available and that too at such prices that we don't feel like buying them at all. At that time we try to replace them or substitute them with other things like the  preserved vegetables-pickles, purees, sun dried pieces of vegetables or lentils etc.

The chutneys made with lentils are very tasty, easy to make, nutritious, healthy and almost oil free recipes. They are rich in proteins. So here are some recipes from the Traditional Andhra Kitchen....

Please adjust the quantity of chillies according to your taste. We in Andhra eat it very spicy. I have given you the reduced quantity. Still it can be spicy.

1. Pigeon Pea Chutney (तुवर दाल की चटनी- కంది పచ్చడి)

Pigeon Pea or Red Gram is known as Tuar Dal (तुवर दाल  ) in Hindi and Kandi Pappu( కంది పప్పు )  in Telugu. It is an important pulse crop in India and especially in Indian Vegetarian Kitchens this is most widely used. In South India this is consumed almost daily in one form or the other as this is tasty and nutritious. Its outer cover or husk is red in colour.

The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.

Roasted lentil.

This is the chutney which is one of the popular dishes of Andhra.

Ingredients:

Pigeon Pea:   150 gms

Red chillies(dried): 4-5

Cumin seeds: 2tsp

Garlic pods: 3-4 optional

Salt:  To taste

Jaggery (grated): 1 tsp
Coriander greens(chopped finely): 1Tbsp

Method:

• Roast the lentil, till it turns light brown in colour and gives off nice smell. Add red chillies and roast for a  minute or two.
• You can roast it in 1 tbsp of Ghee (clarified butter) for more taste.
• Cool it and along with all other ingredients and a little water, grind it to a very thick paste. Garnish with Coriander greens.
• Serve with steamed/boiled rice and ghee. Make it more liquidy by adding more water to serve with rotis or chapattis. This keeps only for a day, unless refrigerated. Anyway it is best to eat it fresh.

Keep watching for other recipes in this section....

Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-4

MANGO PICKLES -3

This is the fourth in the series on Andhra Pickles. The previous posts are here:http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-ii.html

http://spiceomylife.blogspot.com/2010/06/pickles-from-andhra-iii.html

Before giving some recipes, some of my friends asked me for the measures of ingredients for making small quantities of pickle. So for simple Aavkaya (sl 1) it is as follows:

Raw Mangoes: 12 (medium sized) or 6 very big ones

Red Chilli powder: 500Gms

Mustard Powder: 500Gms

Salt: 500Gms

Fenugreek seeds(optional): 50 gms

Garlic (optional): 100gms

Turmeric powder: 1-2 Tbsps or a fistful

Oil: 750 gms to 1 Kg

NOTE: For Sl 3 and 4 take 500gms of Green gram(lentil) and sesame for Green gram aavakaya and Sesame aavakaya respectively.

6. Garlic Aavakaya (लहसुन वाला आम का आचार/వెలుల్లి ఆవకాయ)

Peeled and sliced Garlic

• The ingredients are same as in sl 1 or as above for lesser quantities except for garlic. The procedure is same as that in sl 1 too.
• Apart from that take either 250 gms if the quantities are as in sl1 or 50-100 gms if it is as above- of Garlic. Actually it is according to your taste. Some like only a very light trace. If that is so reduce the quantity of garlic. 
• Peel the pods. You can add it as it is or slice it before adding. This can be added to the spice mixture the first day pickle is being made or on the final day (after 3-4 days) when adjustment of spices is made and the remaining oil is added before storing. It takes a while for the taste of garlic to blend in with the spices say a week or so.

TIP: 

1. For easy peeling of garlic, separate the pods and place them in a polythene bag and keep in the refrigerator for a day or two. 
2. OR place the pods in the sun for few hours. 
3. OR heat a flat pan keep on very low fire, add the pods and and roast them for a few minutes, constantly stirring them with a spoon. Take them off the pan, cool and then peel.

7. Dried Mango Pickle (सुखा आम का आचार- ఎండు ఆవకాయ)

Ingredients:
Raw Mangoes: 10 (medium sized) or 5 big
Red Chilli powder: 500Gms
Mustard Powder: 500Gms
Salt: 500Gms
Fenugreek seeds: 50 gms
Turmeric powder: 1-2 Tbsps or a fistful
Garlic (optional): 100gms
Oil: 1 Kg

Method:

• Clean the mangoes and cut them with the hard shell as described in my earlier post (II) 
• Mix in salt and turmeric well and then roll in the mango pieces coating them well with the mixture. Store them in a jar after securing the lid properly. Leave for 3 days. 
• On the fourth day separate the juice from the pieces by placing them in a sieve or a fine muslin cloth. Squeeze the pieces for removing the juice in them. 
• Collect all the juice in a glass or ceramic bowl and place it in the sun for few hours or a day. Place the jar also in the sun. 
• After cooling the jar as well as the juice, pour the juice into the jar and store aside. 
• The pieces should be dried in the sun for 3-4 days until well dried. 
• On the 5th day, roast and powder fenugreek seeds. 
• Mix together red chilli powder, mustard powder and fenugreek powder. Add garlic pods as it is or sliced and mix well. 
• Take the stored juice in a wide bowl, mix in the spice mixture by adding little by little. Add the oil and mix well. 
• Put all the mango pieces and mix well. 
• Put the pickle in the jar, cover properly and store. Can be used after 3-4 days.

  
  

8. Stuffed Mango Pickle( भरवाँ आचार గుత్తి ఆవకాయ)

• The ingredients are same as for simple avakaya (sl 1). 
• The process is slightly different. 
• Take very small mangoes. So either increase the number of mangoes or decrease the quantity of spices proportionately. 
• Clean the mangoes and wipe them well. 
• Place a cut in the form of + on each mango and slit in through the stone length wise. The base should be intact and the four pieces should not get separated. Remove the seed inside but the hard shell should not be removed. 
• Mix in all the spice powders well. Add little oil-enough(say one fourth) to wet the mixture and mix well. Keep the remaining oil aside. 
• Stuff in each of the mango with the spice mixture. 
• Place a layer of spice mixture in the jar first. Now place all the mangoes carefully. Spread the remaining spice mixture on the top of these. 
• Pour in all the oil over it. Cover properly and store. Can be used after a week or ten days. The pieces can be separated just before serving or serve the mangoes as a whole. 
  
  

9. Red Chilli Aavakaya ( लाल मिर्ची वाला आचार కారం ఆవకాయ)

Ingredients:
Raw Mangoes: 10 (medium sized) or 5 big
Red Chilli powder: 500Gms
Salt: 500Gms
Fenugreek seeds: 50 gms
Turmeric powder: 1-2 Tbsps or a fistful
Garlic (optional): 100gms
Oil: 750 Gms


Method: 

• Clean the mangoes and cut them with the hard shell as described in my earlier post (II) 
• Mix thoroughly, salt, chilli powder, turmeric and fenugreek seeds. Add on fourth of oil and mix well. 
• Coat the pieces with the mixture by rolling them in it. Place them in a jar and keep aside for 3-4 days. 
• Put it in a bowl and sun them for a day in the hot sun. 
• After cooling it thoroughly in the evening, mix in the remaining oil, put it back in the jar, cover and store. 

More to come...so keep a watch on my blog.....Leave your comments and suggestions if any please...