Masala Chilly Pickle

A special recipe from my mother’s diary. She made a lot of it and shared it with family, friends, and neighbors. So, in her memory, I also attempted to make it. The recipe was taken straight from her diary. Though not to her perfection.

Ingredients
 
Big green chilli – 1kg
Tamarind – 300gm
Sesame seed – 150gm
Mustard seed power – 50gm
Cumin powder – 30gm
Fenugreek seed powder – 15gm
Fennel powder – 15gm
Turmeric powder – 20gm
Red chilli powder – 5gm
Salt – 150gm
Asafoetida – 5gm
Oil – ½ kg
Water – 2 cups

Vinegar – 50gm

 Method
1.    Sock tamarind in water and make a pulp (sock and strain)
2.    Roast sesame seed and grind to a course powder
3.    In half the oil fry the green chilli till it is half done
4.    Heat the remaining oil
5.    When it is hot, slow the heat and add fenugreek powder, mustard powder and sesame powder and mix
6.    Not add the tamarind pulp and boil
7.    Now add the cumin, red chilly, asafoetida, turmeric, fennel powders and salt
8.    To this add fried chilies
9.    Mix and bring to boil
10. Its done, let it cool completely

11. Now it is ready to be bottled and consumed. 

Butter Cookies

This is a very crunchy, buttery cookies. It goes very well with a glass of milk. My kids love it with their evening milk.  The dough can be prepared before had and kept in the refrigerated. 

 

 

Ingredients

Unsalted butter  – 175gm

Caster sugar – 90 gm
Flour – 250gm
Demerara sugar – as required

 

 Method

 1.    Put the butter and sugar in a bowl and beat until light and fluffy 

2.    Add the flour, mix with hand, and gradually work in the crumbs until the mixture forms a smooth dough.

 3.    Roll into a long log and then flat the side to form a square log.
 

4.    Sprinkle a thick layer of demerara sugar on all the 4 side of the square log and press. 

5.    Wrap and chill for 30 min until firm. 

6.    Remove the dough from the refrigerator and unwrap. 

7.    Cut it into thick slices. 

8.    Place apart on lightly greased baking sheets.

9.    Preheat the oven to 160⁰ c. 

10. Bake for 20 min.

 

Inji Curry

 

Ingredients

Ginger – 100gm

Tamarind – lemon size
Jaggery – 2 tbsp
Chilli powder – 1 tsp
Turmeric  – ½ tsp
Mustard seeds – 1 tsp
Fenugreek powder/seed – ½ tsp
Green chilli – 2 finally chopped
Curry leaves – 1 spring
Whole red chilli – 2
Hing/ Asefatadia – ¼ tsp
Coconut oil – 3 tbsp
Salt to taste

  

Method

1.  Clean the ginger and cut them into small pieces.
2.  In a medium heat, fry them in oil till it becomes light brown.
3.  Crush or grind the fried ginger coarsely when it is cool.
4.  Make tamarind pulp.  Soak the tamarind in 1cup of water for 15min. mix well and strain the pulp.
5.  In a kadhai/deep cooking pan heat the oil ( oil remaining after frying ginger can be used).
6.  Add the mustard and let it crackle, then add the curry leafs and whole red chilli.
7.  Switch of the flame and then add red chilli powder, turmeric powder, fenugreek seed powder.
8.  Then add the tamarind pulp and mix well.
9.  Now start the flame and bring the pulp to boil.
10.  Add the crushed ginger, mix well and lower the flame and cook for some 1 min.
12.  Now add the jaggrey, salt & hing. At this point if you want to add water to adjust the consistency. Cook for 5 min.
13.  Note : The consistency will thicken when it cools down.