INSTANT CARROT PICKLE

INGREDIENTS:

1. Carrots chopped Juline cut-4 tbs
2. Onions crushed-1 tbs
3. Red chili powder-1ts
4. Mustard powder-1/8th spoon
5. Roasted fenugreek powder/menthula podi-1/8th ts
6. Salt-to taste
7. Oil-1 tbs
8. Cumin mustard-1/2 ts
9. Hing-pinch
10. Dry chilis-2
11. Lemon juice-2 ts

ANDHRA RUCHULU-INSTANT CARROT PICKLE

METHOD:

1. Heat oil in a pan and make seasoning add hing and chilis
2. When chilis turn dark add onion paste and fry to golden brown
3. Cool this mixture and set a side
4. Now add all the powders to the onion paste and finally add the carrot strips  lemon juice mix and serve after 2 to 3 hours to get an extra taste
5. Yummy instant carrot pickle looks and tastes great.

MAMIDIKAYA NUGU PACHADI-MANGO PICKLE MADE WITH MUSTARD AND SESAME SEED POWDER

Mamidikaya nugu chutney is a pickle made specially in Telangana regionof Andhra Pradesh. mustard powder and sesame seed powder are main ingredients for this pickle.Usually it lasts for an year if the ingredients are used in proper proportions.My mom will make 5 types of mango pickles in summer which lasts for 1 year.Usually sour green mangoes are prefer for this pickle.Sour mangoes gives more taste of the pickle.Wash and rub the mangoes with cloth to absorb excess moisture,this helps the mangoes to be clean and dry.Some people use roasted peanut powder instead of sesame seed powder,both tastes good.

INGREDIENTS:

1. Chopped mangoes-2 and 1/2  cups
2. Mustard powder-1/4 th cup
3. Dry roasted sesame seed powder-1 cup
4. Fresh coconut pieces-1/4th cup
5. Soaked chenadal-1tbs
6. Fresh garlic pods-15
7. Fenugreek powder roasted-1/2 ts
8. Oil-1 /2 cup
9. Turmeric-2 ts
10. Salt to taste 

PREPARATIONS:

• mix mango pieces,salt,and turmeric and set a side for 1hour,you can see water will be coming out,this helps to make pickle gravies
• In a bowl mix sesame seed powder,fenugreek powder and mustard powder
• Strain water from chenadal and place them on a paper towel and press to absorb excess water
• Heat oil in a pan and make seasoning with mustard and cumin seeds,cool and set a side

METHOD:

1. Add oil to the sesame seed powder mixture and mix well,add coconut pieces,chenadal ,garlic pods and mix well,finally add the mango pieces along with its water
2. Set this pickle a side for 1 day
3. Next day mix well and transfer to a dry glass container and close lid
4. Refrigerate and use

ANDHRA RUCHULU-MAMIDIKAYA NUGU PACHADI

NOTE:Measurements may vary according to the sourness of mango pieces adjust the ingredients accordingly,please don't follow the same measurements

UDAKAPETTINA MAMDIKAYA PACHADI-BOILED MANGO PICKLE

Boiled mango pickle aka udukapettina mamidikaya pachadi is also a tasty mango pickle which lasts for 6 months.For making this pickle first we boil the mango pieces and mix the gravy after boiling.For this pickle we should chop mangoes to big pieces as the flesh part of the mango piece gives good taste.I learned this pickle from my mom.Wash the sour mangoes and rub with a dry cloth to absorb excess moisture.now the mangoes are dry.chop mangoes to big pieces and set a side.now let me explain in detail

INGREDIENTS:

ANDHRA RUCHULU-BOILED MANGO PICKLE

1. Mango pieces-6 cups
2. Red chili powder-3/4 Th cup
3. Mustard powder-1/4 Th cup
4. Salt-to taste
5. Fenu greek powder roasted-1 ts
6. Hing-4 pinches
7. Oil-1 cup
8. Cumin mustard-2 ts
9. Chopped garlic-3 tbs
10. Turmeric-1/2ts

PREPARATIONS:

• Boil mango pieces turmeric 2 table spoons of with little water
• close lid cook till the pieces turns soft and juicy
• Stir in the middle to avoid burning and cook till soft and tender but should not be much paste consistency
• Let it stay for 1 day
• Now in a dry container mix all the powders and set a side

METHOD:

1. Heat oil in a pan add cumin mustard and let it splutter add hing and switch of the flame
2. When oil comes to room temperature mix it to the powders to make nice gravy
3. Next day ,mix this gravy to the mango pieces gently  to cover all the mango pieces
4. Store this boiled pickle in a dry glass container in the refrigerator
5. If you feel the pickle is little bit dry add some oil (heat and cool to the room temperature and add) then mix

TOMATO ALLAM NILUVA PACHADI

INGREDIENTS


ANDHRA RUCHULU-TOMATO ALLAM PACHADI

1. Roma tomatoes medium size-20
2. Ginger paste-2 tbs
3. Tamarind flakes-small lemon size
4. Turmeric-1/8 th ts
5. Roasted methi powder-1/2 ts
6. Garlic pods 10
7. Red chili powder- 3 tbs
8. Salt
9. Hing-1/8th spoon
10. Oil-5 tbs
11. Cumin mustard-1 ts of each
12. Chenadal-1 ts
13. Dry chilis-6

METHOD:

1. Chop tomatoes and add tamarind cook on low medium flame until water evaporates stir with spatula in between
2.  Cook till the mixture thickens ( be careful while  cooking this tomato mixture)
3. When the mixture cools add chili powder salt turmeric roasted methi powder and mix well
4. Now take 5 pods of garlic and crush along with ginger paste
5. In this mixture add tomato mix and blend to paste
6. Heat oil in a pan add cumin mustard chenadal dry chilis and cook till dal turns to light brown color and chilis turn crisp
7. Add remaining garlic pods and hing cook till brown
8. Cool the oil and mix with the blended tomato pickle
9. Always your hands should be dry while making any pickle
10. Store in a dry jar and refrigerate
11. Usually it lasts for 3 to 5 months if every thing added and mixed properly

NOTE-THE SIZE  AND TASTE OF TOMATOES MAY VARY PLEASE ADD THE INGREDIENTS MEASUREMENT ACCORDINGLY

KOTHIMEERU PACHADI(CORIANDER PICKLE)



-ANDHRA RUCHULU-KOTHIMEERU PACHADI

 INGREDIENTS:

1. coriander leaves-3 bunches
2. Tamarind paste boiled and cooled-2 to 3 table spoons
3. Red chili powder-2 1/2 teaspoons
4. Salt-to taste
5. Oil-1 small cup
6. Cumin-1/2teaspoon
7. Mustard-1/2 ts
8. Whole garlic chopped-2 table spoons
9. Fenugreek or methi seeds-1/8Th ts

PREPARATIONS

1. Chop coriander leaves wash and put on a towel until all water and moisture goes out,This is so important for the pickle to last longer

METHOD:

• mix chili powder and salt in the tamarind paste
• Now add the leaves and blend coarsely
• Now make seasoning and add garlic,let it fry till brown
• Now add the blended paste and cook till oil shines
• Cool and store in a dry container
• If refrigerated it lasts for a month
• Goes well with rice

BITTER GUARD PICKLE(KAKARKAYA NILUVA PACHADI)

Most of the people discard few vegetables in their cooking list,one of them is bitter guard,according to research bitter guard has got lot of medicinal values,specially controlling insulin level in diabetic patients.All over the plant has many medicinal values.So please add this vegetable in your cooking list and get benefits of this veg.Pickling is made easier only we need is patience.

Some veggies like mango ,amla and tamarind,those are seasonal ,and you can store the pickles year long,but they are routine and people are trying different veggies to make pickles.Some of them are bitterguard,cucumber,cauliflower,ivy guard etc., , and some more with leafy veggies.I already posted some of the recipes,and even post more in the upcoming days.



ANDHRA RUCHULU-KAKARAKAYA PACHADI

 Alright coming to the recipe,this pickle is very tasty,and you cannot feel any bitterness of the veg.You can store this pickle in refrigerator for 2 to 3 months.I always make  small amount of pickle say up to 1 2 months.But you need to make some preparations,the recipe for this pickle as follows.

INGREDIENTS

1. Bitter guard/kakarakayalu/karela-6
2. Red chili powder-2 tbs
3. Salt-2 tbs+2 TEASPOONS
4. Cumin fenugreek powder(roasted)-1/4Th teaspoon
5. Turmeric-1/8th teaspoon
6. Ginger garlic paste(prefer homemade)-1 tbs
7. Oil-1 small cup
8. Cumin ,mustard-1 teaspoon

PREPARATIONS

1. Wash the bitter guard,discard the edges,and chop into big strips or as u desire(seeds added)
2. Now Boil them in hot water along with 2 teaspoons of salt  till soft and crunchy.This process makes to lose bitterness of the veggie
3. Strain them and pat dry for 1 hour
4. Now heat 1 cup of oil and deep fry the cooked bitter guard pieces to fine brown colour
5. Set them a side

METHOD TO MAKE THE PICKLE

1. In the same oil make seasoning,and cool it
2. Now add the chili powder,turmeric and salt,mic well
3. Add ginger garlic paste and mix thoroughly
4. Now add the fried karela and mix
5. Your pickle is ready to serve
6. Only the thing is store the pickle in dry container and refrigerate
7. Enjoy this pickle with rice,rotis.
8. Please use measurements accordingly because the size of the veggies may varrie

PESARA AVAKAYA (MANGO PICKLE WITH ROASTED MOONG DAL)

Hi friends,this is another variation of mango pickle,tastes yummy and goes welll with rice,the recipe as follows .please adjust ingredients according to ur taste for this recipe

INGREDIENTS:
>>>>>>>>>>>>

1. Chopped raw mango pieces-1 cup


2. Mustard powder-1/2 teaspoon


3. Roaste fenugreekcumin powder-1/4th teaspoon


4. red chili powder-1 1/2 teaspoon


5. Salt-1 1/2 teaspoon


6. Roasted moong dal powder-1 teaspoon


7. Oil-3 to 4 table spoons


8. Cumin-1/2 teaspoon


9. mustard-1/2 teaspoon


10. Hing-as per taste

METHOD:

1. Heat oil in a pan and make seasoning,and allow it to cool


2. Now in a ceramic jar (dry jar) mix all the powders and add the seasoning


3. mix well and add the mango pieces


4. close the lid and let it rest for couple of days


5. now u can see oil oozing out and the pickle is ready to serve


6. adjust the ingredients if needed

TIP- for special taste add few methi seeds,black chena soaked in water and dry it in towel

then add to the pickle

GOOSEBERRY CHUTNEY(AMLA CHUTNEY)

INGREDIENTS:
>>>>>>>>>>>>

1. Amla-2 kgs
2. Oil-1/2 kg
3. Red chili powder-1/2 kg
4. Salt-1/2 kg
5. Mustard-1/2 kg
6. Methi seeds-50 gms
7. Turmeric-2 table spoons
8. Tamarind-1/4 kg
9. Dry chilis-10
10. Cumin and mustard-4 table spoons

METHOD:

>>>>>>>>

1. Wash gooseberries/amla and dry it
2. Put some scars with knife and fry in oil till light red colour
3. Grind methi seeds and mustard seeds together
4. Boil tamarind and extract pulp
5. Make seasoning in the oil which you used for frying amla
6. Cool it and add tamarind pulp,mustard methi powder,salt,chili powder,turmeric,amla and mix well
7. Put in airtight container and use
8. This lasts for 6 months to a year

MANGO PICKLE(AVAKAYA NILUVA PACHADI)

Its really hot out, side.summer and time to make mango pickle avakaya.ilearned this pickle from my mom.Really it tastes very delicious,even i lick my fingers after finishing the rice.This pickle lasts more than a year.


INGREDIENTS:
>>>>>>>>>>>>

1. ChoppedGreen and sour mangoes -6 cups
2. Oil-1 cup
3. 3 mangoes red chili powder-1 cup
4. Salt-1 cup
5. Fresh mustard powder-1/2 cup
6. Fresh garlic pods small-2o
7. Roasted jeera fenugreek powder-1 teaspoon
8. Cumin seeds/jeera-2 table spoons
9. Mustard seeds-2 tablespoons
10. Hing-1/8Th teaspoon
11. Fenugreek seeds/menthulu-1/2 teaspoon
12. Black chena/kala chana-2 teaspoons

METHOD:
>>>>>>>>

1. Soak fenugreek seeds and chana in water for 2 hrs,drain water.Now place them on a paper towel,and let it dry.
2. Make sure water is gone completely.
3. Now heat oil in a pan and make seasoning,then close the lid.let the oil cool.
4. Now mix all the powders in a dry container.
5. Add the oil and mix well.
6. Now add mangoes,fenugreek and chena,garlic pods.Pickle will be ready in 2 to 3 days.You can feel the sour taste of mango in the gravy
7. Store it in glass jar

Please use the same cup(measured for mangoes) for all other ingredients