Tomato Thokku (Yourstastefully)

Yummy yummy Tomato Thokku tried from Yourstatefully blog........

INGREDIENTS U NEED:
1.Tomatoes- 2 kg
2.Chilli Powder - 6tbs
3.Mustard seeds - 1tbs
4.Methi seeds - 1/2tbs
5.Hing - 1/4tbs
6.Black salt - 1tbs
7.Salt to taste
8.Tamarind Pulp - Small size(Optional)
9.Curry Leaves - 2stgs

For tempering:
Gingelly oil - 3/4cup
Mustard seeds - 2tbs
Garlic pods - 6-8 

METHOD OF PREPARATION:

• Wash and chop tomatoes into big pieces.
• Heat a big deep nonstick pan,add chopped tomatoes cover and let it cook,occasionally give it a stir and keep mashing them.
• Meanwhile, heat a kadhai and toast the mustard seeds on low flame, Once they crackle, transfer on to a plate. In the same pan, roast the methi seeds and add it with the mustard seeds. Cool and powder the seeds called Pickle Powder.
• The tomatoes will be soft and mushy by now. Keep stirring so that they do not stick to the pan and Allow the tomatoes to cook in the water that it releases and do not add water extra at any point of time.
• All the moisture from the tomatoes should completely evaporate,now add tamarind pulp,salt,chilli and turmeric powder,mix well and let it cook,keep stirring now its almost dry.
• Now heat gingelly oil in a pan,whan its hot add 2tbs of mustard seeds,after it crackles add garlic,curry leaves and asafoetida.  
• Pour this hot oil mixture into tomato mix and give it a good stir and add 2tbs of pickle powder and stir well and fry it untill the oil comes up.
• Finally turn off the heat and allow the thokku to cool completely before u transfer it to the container. 

GOES WELL WITH:

      Curd Rice

RATING:
***

Plain Lime Pickle

Plain lime pickle is so simple to make and it is very healthy.My MIL says this pickle is very good for people who has pitham.This kind of pickle can be eaten just like that or as a side dish for any rice.Here is my MIL recipe......

INGREDIENTSU NEED:
1.Lime-10
2.Cumin-4tbs
3.Turmeric powder-1tbs
4.Salt as needed

METHOD OF PREPARATION:

• Wash and dry the lime first,cut into medium pieces and put it in the container.
•  Now add salt,turmeric powder,cumin and let it marinate for 2-3weeks and store it in the airtight container. 

NOTE:
This pickle can be stored in the refrigerator or room temperature for about 6 months to 1 year.

 GOES WELL WITH:

        Any kind of rice

Homemade Lime Pickle with Seasoning

Lime pickle can be made with both lime and lemon ,here i am making with lime.This is how my MIL makes with all spicy seasoning.....

INGREDIENTS U NEED:
1.Green Lime-10
2.Seasoning-Mustard
3.Turmeric powder-1/2tbs
4.Asafoetida-1/4tbs
5.Chilli powder-4tbs
6.Fenugreek and mustard powder-1tbs(Fried seperately and make powder)
7.Sea salt as needed
8.Oil

METHOD OF PREPARATION:

• First of all wash the Limes and wipe them clean and chop them into medium pieces.
• Now spread the limes in the wide glass or ceramic container and on top of that spread 2 to 3 tbsp of salt on it like this keep on building layer by layer.Close the container air tight and leave it to marinate.
• Mix this Lime once in two days with a clean ladle for about 1-2weeks or  until you notice that the skin is becoming soft and looks juicy.
• Heat oil in a pan once its hot,add mustard,asafoetida,chilli powder,turmeric powder,fenugreek with mustard powder and switch off the flame .
• Once its cool down add the mainated lemon and mix well and store it in the airtight container.

NOTE:
   U can store and use this pickle for atleast 6month to 1 year.

GOES WELL WITH:
       Fried rice or any rice

Lime Pickle ~ Shanthy

Yet another Lime pickle recipe from my friend.Here is how she makes it....

INGREDIENTS U NEED:
1.Lime-1lbs
2.Chilli powder-4tbs
3.Roasted Fenugreek powder-1tbs
4.Seasoning-Mustard
5.Sea salt as needed
6.Fresh Asafotida preferably or Powder-1/4tbs
7.Gingelly Oil Preferably

METHOD OF PREPARATION: 

• First wash all the lime and dry them very well using towel, then cut into like a flower(not completely cut it) and fill it up with sea salt on the center and the sides.
• Now After filling all limes put it in the glass or ceramic container and let it marinate for 2-3weeks,Inbetween keep checking and mix it well by shacking the container (u should see it starts turning color).
• Then after 3weeks, the day of seasoning the pickle, take the lime out and cut into medium pieces (without touching the water).
• Heat little more oil,when its hot,add mustard seeds once its starts to pop,add asafoetida,chilli powder and then fenugreek powder and fry it for few mins in the medium flame and now add the chopped lime pieces slowly and let it cook for 5-10mins on the low flame and switch off the gas.
• Once its cool down store it in the airtight container.   

NOTE:
U can store this pickle for almost 1yr.

Tomato Pickle with Grinded Masala ~ MIL Version

Tomato pickle made with grinded masala from my MI:L is the best. Here is how she makes it.....

INGREDIENTS U NEED:
1.Tomato-1kg
2.Tamaind-1cup(small)
3.Garlic-1/4cup
4.Ginger-little1/4cup
5.Mint leaves-1cup
6.Corrinder leaves -1cup
7.Red chilli-10no
8.Fenugreek powder-1tbs
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• In a pan add little oil, garlic,ginger,green chilli,mint and corrinder leaves and fry it for few mins once its cool down  grind it smoothly and set it aside .
• Now in a blender grind tomato and tamarind untill smooth and set it aside.
• Then in a big thick bottomed pan add the grinded tomato,enough salt and grinded masala and let it cook on high heat,mixing once in a while to avoid sticking untill water evaporates.  
• Finally in a another pan,add little more oil ,add mustard,asafoetida,turmeric powder and fenugreek powder and add the boiled tomato and let it cook untill it thickens.
• Cool to room temperature and then store in air tight container.Keep it refrigerated.Remains good for 2-3months. 

Raw Mango Thokku

Raw mango thokku is a south indian pickle which is made easy.Here is a simple and delicious mango thokku recipe....

INGREDIENTS U NEED:
1.Rawmango-1big(Grated)
2.Peanuts-1/2cup
3.Red chilli-2-3(Split)
4.Asafoetida-Pinch
5.Turmeric powder-1/4tbs
6.Methi powder-Pinch
7.Seasoning-Mustard,Curry leaves
8.Salt as needed
9.Oil

METHOD OF PREPARATION:

• Heat the kadai with oil,season it mustard and curry leaves.
• Then add peanuts let it fry for few mins,now add red chilli,asafoetida,turmeric powder and saute it for a min. 
• Now add the grated raw mango, and salt,Cook till soft,Simmer till oil comes out on side.
• Finally add methi powder and stir well and switch off the flame.
• Store in air tight container and refrigerate for atleast 1month and use it whenever needed.  

GOES WELL WITH:

     Curd rice

Mango Pickle

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil.My husband and kids love to have pickle with every meal, so I started making pickles like garlic,Lemon, tomato and mango pickle in batches and now we are having them instead of our usual ones. This chopped mango pickle is my MIL version . I love this pickle with mixed rice varieties, particularly with briyanis,curd rice etc.The pickle should be salty when it is made, as time passes, the pieces soak the salt and it also increases shelf life.Here how i made it....

INGREDIENTS U NEED:

1.Mango pieces-3big
2.Red chilli -50gm (Dry under the sun for 1hr and grind into powder) or Red chilli powder -1/2cup
3.Mustard seeds-1tbs
4.Methi seeds-2tbs
5.Asafoetida-1/4tbs
6.Turmeric powder-1/2tbs
7.Seasoning-mustard
8.Sesame oil or any oil-2Cups
9.Salt as needed

METHOD OF PREPARATION:

• Wash the mangos and Cut into medium pieces and put it into a big storage container.
• Now In a pan fry methi seeds and mustard seeds and Grind to a powder. 
• In a bowl add grinded chilli powder,asafoetida,turmeric powder,salt,mustard methi powder and mix it together well.
• Meanwhile add little more oil in a pan once its hot add mustard seeds let it splutter then add the mixed powder and switch of the gas immediately and let it cool down for couple of hours.
• Once its cool down pour  this mixture into mango pieces and mix well and leave it for couple of days untill it leaves the juice.

NOTE:
    Store in the air tight container.This pickle stays for 6-10months 

GOES WELL WITH:

      Any rice especially Curd rice

Plain Tomato Pickle ~ MIL VERSION

This tangy pickle from Andhra Pradesh (in South India) is so tasty it can be eaten with just plain boiled rice! Store it in the refrigerator and it will keep for a while.

INGREDIENTS U NEED:
1.Tomato-1kg(washed and cubed)
2.Tamarind-golf-ball sized lumps 
3.Green chilli  or  Red chilli -8-10
4.Fenugreek powder-1tbs(Fry and make powder)
5.Turmeric powder
6.Seasoning-mustard,asafoetida
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First grind tomato,tamarind and green chilli untill smooth.
• Now in a big pan boil the grinded tomato with enough salt untill it  becomes thick or untill all the water evaporates
• Now heat little more oil in a pan,add mustard,asafoetida,turmeric powder,fenugreek powder and boiled tomato and let it cook in the medium flame untill oil floats up

GOES WELL WITH:
    Everything

Garlic Pickle ~ Deepa

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil which i got it from my friend deepa. I love this pickle with any fried rice especially biryani .

INGREDIENTS U NEED:
1.Garlic - 3big
2.Mustard seeds-11/4tbs
3.Tamarind extract- 1cup (make it thick)
4.Jaggery-21/2tbs
5.Chilli powder-2tbs
6.Turmeric powder-pinch
7.Asafoetida-pinch
8.Salt - as per taste
9.Methi seeds - 1/4tbs
10.Oil - 1cup

METHOD OF PREPARATION:

• First roast the garlic in a pan with couple of spoons of  oil and take it out and keep it aside
• In the same pan add little more oil,mustard seeds let it sputter then add thick tamarind water,jaggery,salt reduce the flame let it boil for 5mins
• Now add chilli powder,asafoetida,methi seeds and garlic
• Let it cook for 10 minutes under low flame until the garlic is cooked and oil seperates and switch off the stove and transfer into the airtight container once cooled.

NOTE:
This pickle can stay fresh for up to 3-4 weeks when stored in the refrigerator

GOES WELL WITH:
      Curd rice and  Fried rice

Moms Tomato Pickle

Tomato pickle is so tasty it can be eaten with just plain boiled rice.My mom prepares this tangy red-colored pickle all the time and store it for couple of months in the fridge.For this pickle the key is to use juicy, slightly under-ripe fresh heirloom tomatos. A  tasty delight to your taste buds.

INGREDIENTS U NEED:
1.Tomato - 10(chopped)
2.Red chillies - 10nos
3.Tamarind - lime size ball
4.Salt - as per ur taste
5.Fenugreek-1/2tbs
6.Mustard seeds - 1tbs
6.Oil

GRIND AS POWDER:
Fenugreek seeds
Mustard seeds

METHOD OF PREPARATION:

• First nicely grind raw tomatoes, with red chillies and tamarind with enough salt in a blender .
• Heat little more oil in a pan, add the grinded tomato let it cook nicely untill water eveporates and untill oil seperates up .Check and adjust seasoning.
• Finally add fried mustard, fenugreak powder and switch off 
• Allow to cool and store in a glass bottle in the refrigerator.

NOTE:
Store this pickle for two to three months in the fridge.

GOES WELL WITH:

    Curd rice