Kothimera pudina chutney

Ingredients:

Cilantro: 2 big bunches

Mint: 1 bunch

Corriander seeds: 1 tbsp

Red chillies: 4

Tamarind: Small piece

Garlic : 1 clove

Cumin seeds: 1/2 tsp

Salt: to taste

Oil: 1 tbsp

For Seasoning:

Oil: 3 tbsps

cunin seeds: 1/2 tsp

mustard seeds: 1/2 tsp

urad dhal: 1 tsp

channa dhal: 1tsp

Turmeric: 1/2 tsp

Garlic: 1 clove chopped

Method:

Clean the cliantro and mint leaves and drain the water.

Fry them in 1 tbsp oil. Also add tamarind to the leaves while frying.

Remove from heat and let cool.

In a pan fry the corriander seeds, cumin seeds and red chilles untill nice aroma without oil and let cool.

Grind the corriander seeds, cumin seeds, red chilles, garlic and salt.

Then add the fried leaves to the mixture and grind until soft.

Adjust salt to taste.

In a pan heat oil for seasoning and add the seasoning one by one according to the order in the seasonings list and fry untill the dhal and golden brown.

Now add the seasoning to the grinded mixture.

Goes well with rice.

Enjoy

Shrimp (or) Prawn Pickle

Ingredients:

Prawns or Shrimp : 1 kg

Mustard seeds : 3 tbsp

Fenugreek seeds : 1 tbsp

Poppy seeds : 3 tbsp

Cloves : 30 

Cardamom : 20

Chilli powder : 1 cup

Oil :1/2 kg

Salt : 1/4 kg

Garlic : 4 (Slightly crushed)

Lemon Juice : 1 cup (boiled)

Method:

First juice the lemons ,boil for 45 min to 1hr [approx to 3/4 of its quantity.measure [1c].

Boil prawns vth salt &chillipowder vth out water since water oozes out of prawns. Keep aside.

Roast jeera ,fenugreek ,khuskhus,cloves,cardamom seperately, and grind into powder along with mustard seeds.

Now fry the prawns in oil until crisp and keep aside.

In the same oil add crushed garlic and fry to crisp.

Now add prawns and lemon juice, boil for 5 min and remove from heat.

Add  the remaining ingredients and mix well.

Allow to cool.

Store in a air tight container.

Ordinary prawns taste richer than tiger prawns

FOR CHICKEN PICKLE THE SAME PROCEDURE IS USED, BUT INSTEAD OF BOILING THE CHICKEN,  DIRECTLY FRY THE CHICKEN PIECES IN OIL.

Enjoy.

Ginger Chutney

Ingredients:

Ginger: 2 cups (sliced)

Tamarind: 2 3/4 cups

Water: 4 cups (or) untill tamarind dissolves.

Garlic: 1 cup (sliced)

Jaggery: 4 cups

Menthulu: 2tbsps

Red chilli pwd: 2 big spatulas (or) untill color comes

Salt: 1/2 cup approximately (or) to taste

Oil

Method: 

Boil water.

Soak the tamarind in the boiling water and let it boil for 2 minutes.

Deep fry ginger in oil. 

First grind gringer and then add garlic.

Then add tarmaind and salt. 

Mean while fry menthulu without oil and powder them. 

Now to the nivelly grinded paste add jaggery, red chilli pwd, menthulu pwd and salt. 

Grind nicely to paste.

Add talimpu if you like.

Enjoy with idli or dosa.