Methikaya or Fenu greek mango pickle

Ingredients:

Green mango 1 medium sized

Red chilli powder 2 tablespoons

Fenugreek seeds powder or menthi powder 2 tablespoons

Mustard seeds 1 tablespoon

Asafoetida or Hing or Inguava 3 pinches

Turmeric 2 pinches

Oil 4 tablespoons

Salt 1 ½ tablespoons
(adjust accordingly)

Preparation:

1. Wash and cut mango into small pieces. Put them in a dry bowl. Add salt and mix well.

2. Heat a pan and dry roast menthi seeds , make them into a fine powder. In shops we get ready made menthe powder it can be used.

3. Add tumeric powder, red chilli powder and menthi powder and mix well.

4. Heat a skillet and add oil after oil is heated add hing to it. Pour the hot oil on to bowl with mango pieces. Mix well. Eat after 3 days.

Crispy Bread upma

Ingredients:
Bread slices 8
Onions 2
Green chilies 2
Curry leaves 8
Urad dal 1 teaspoon
Chana dal 1 teaspoon
Mustard seeds ½ teaspoon
Cumin seeds / Jeera ½ teaspoons
Red chilies 2
Hing 2 pinches
Chat masala powder  ½ teaspoon
Red chilli powder ½ teaspoon
Oil 2 teaspoons
Salt as needed

Preparation:
1. Dry roast bread on pan.

2. Cut the bread into small pieces. Cut onions into small pieces.
3. Heat a pan add oil after oil is heated add chana dal, urad dal, mustard seeds, jeera, red chilli, curry leaves and hing.

4. Add onions to tadka. When the onions turn translucent.

5. Add bread pieces and mix well. Add chat masala and mix well.

6. When bread becomes little soft add salt and red chilli powder and mix well.

Cranberries Pickle or Cranberries Avakayya

Ingredients:

Cranberries 1 cup

Red Chilli powder 1 tablespoon or 3 teaspoons

Mustard powder or Avapodi 1 tablespoon or 3 teaspoons

Salt 1 ½ tablespoon (adjust according to your taste)

Tumeric 2 pinches

Hing 2 pinches

Oil 2 tablespoons

Preparation:

1. Cut cranberries into pieces or blend the canberries in a mixie for ½ minute.

2. In a bowl add the cranberry pieces, mustard powder, red chilli powder, tumeric and salt and mix well.

3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.

Cranberries Dal or Cranberries Pappu

Ingredients:
Toor Dal or Kandhi pappu  ½ cup
Cranberries ½ cup
Turmeric powder 1 pinch
Urad dal 1 teaspoon
Mustard seeds ½ teaspoon
Red Chillies 2
Hing 2 pinches
Garlic 3 cloves
Curry Leaves 6 to 8
Oil 2 teaspoons
Salt as needed

Preparation:
1. Wash the dal and canberries.  Cut garlic into small pieces.

2. Cook dal and canberries in the pressure cooker or a pan.

3. Heat a pan add oil after oil is hot add urad dal, mustard seeds, red chilli, garlic, curry leaves and hing. 

4. When mustard seeds spulter and dal changes to golden color . Add the dal ,salt, tumeric powder and red chilli powder and cook for 5 minutes. If you want dal softer and thinner add water and cook for more time.

Cauliflower Avakaya or Cauliflower Pickle

Ingredients:
Cauliflower florets 1 cup (rice cooker cup)

Red Chilli powder 2 tablespoon

Mustard powder or Avapodi 2 tablespoon

Salt 1 tablespoon (adjust according to your taste)

Tumeric 2 pinches

Oil 3 tablespoons

Lemon juice 1 big sized

Preparation:

To store this pickle for a longer time wash the cauliflower and dry it so that there is no water in it.

1. Cut the cauliflower into little florets.

2. In a bowl add the chopped caulifower  pieces, add mustard powder,redchilli powder,tumeric and salt and mix well with a dry spoon or spatula.

3. Heat a pan and put oil and add hing. After the oil is heated switch off the stove. Add this to the pickle bowl.

4. After the pickle is cooled add the lemon juice and mix well.

Very good with rice, dosas and vadas.

Beetroot dry coconut curry or Beetroot yendu kobbari kura

Ingredients

Beetroot 2 medium sized

Dry coconut powder 2 tablespoons

Mustard Seeds 1 teaspoon

Chana Dal 1 teaspoon

Urad Dal 1 teaspoon

Dries Red Chillies 3

Jeera 1/2 teaspoon

Curry Leaves 1 bunch

Turmeric powder 2 pinches

Red chilli powder 3/4 teaspoon

Oil 2 teaspoons

Salt as needed

Preparation

1. Chop the beetroot into small pieces and cook in pressure cooker.

2. Heat a deep pan or skillet and add oil. When oil is hot turn to medium low flame and add the mustard seeds, chana dal, urad dal, jeera, red chillies, hing and curry leaves.

3. When the mustard seeds start to splutter add the dry cocunut powder and mix well, when the cocunut powder slightly changes color add the boiled beetroot and mix well.

4. After two minutes add turmeric powder and salt. Cover it with a lid and turn to medium low flame. Cook for about 10 minutes. Mix well in between.

5. Add red chilli powder mix well and cook for 1 minute and switch off the stove.

Tindora Podi Curry or Dondakaya Kara Podi Kura

Ingredients:
Dondakaya or Ivy gourd or Tindora 1 pound or 1/2 kg

Oil 1 table spoon

Red chilli powder 1 teaspoon

(adjust accordingly)

Kara podi 1 table spoon

Salt as needed

Karapodi Ingredients:
Coriander Seeds or Dhaniyalu 2 teaspoons

Chana dal or Senagapapu 1 teaspoon
Urad dal or Menapa pappu 1 teaspoon
Jeera or Cumin Seeds 1/2 teaspoon
                             Red Chilies 2
                             Tamarind 1 inch piece
                             Garlic 2 Cloves
Kara podi Preparation:
1. Heat a pan and dry roast all the ingredients.
2. In a mixie make them into a soft powder.

Preparation:

1. Chop the edges of tindora or dondakaya and cut them into small pieces. I have used food processor to cut them into small pieces.

2. Heat a deep pan or skillet and add oil to it.  After oil is heated add the tindora or donkaya pieces.

3. Mix well in between and when the curry is cooked add karapapodi to it and  mix well.

4. When it is fully cooked add red chilli powder and salt and mix well.