TOMATO ACHAR

This is again one of the delicious pickles that can be readily made at home and can be stored for 3-4 months

Ingredients

10-15 tomatoes cut into small pieces
1/4 tbsp of asafoetida
50-100gms of tamarind
10-12 garlic
2 tbsp of turmeric powder
3-4 tbsp of chilly powder
3-4 tbsp of salt (can be modified as per the taste)

Masala powder preparation

2-3 tbsp of corriander seeds
2-3 tbsp of mustard seeds
2-3 tbsp of fenugreek seeds





Roast them with out oil and then powder coriander seeds, keep it aside.

Then powder mustard and fenugreek seeds together, keep it aside.

Seasoning Ingredients

2-3 tbsp of chopped ginger
2-3 garlic
10-12 red chillies
2-3 tbsp of mustard seeds
curry leaves
cilantro

Method

Heat the kadai, put the tomato pieces, asafoetida, salt, turmeric and let it boil till water from the tomato pieces ooze out and turns to a consistency of paste.

Now add chilly powder, corriander powder and mustard & fenugreek powder. Mix and cook for 5 minutes. You can also add a little jaggery for an additional taste.

Then take another pan, heat 2-3 tbsp of oil and add the ingredients for seasoning.
Add the seasoning to the cooked tomato.










Your tomato pickle is ready to serve

RIDGE GOURD PEEL PACHADI

You must be wondering pachadi and that too with the peel, yes you have heard it right. We make variety of curries with ridge gourd but many of us are unaware that recipes can be made even with its peel. This is one of the mouth watering chutneys that can be prepared with ridge gourd peel.

Ingredients

peel of 1-2 ridge gourds
a pinch of asafoetida
7-8 red chillies
1 tbsp of cumin seeds
1 tbsp of black gram
1 tbsp of corriander seeds
half lemon sized tamarind
7-8 garlic
curry leaves
corriander leaves
pudhina (optional)
salt to taste

Seasoning

1/4 tbsp of mustard seeds
1/4 tbsp of cumin seeds
1/4 tbsp of black gram
1/4 tbsp of bengal gram
4-5 red chillies
curry leaves

Method

Heat 2-3 tbsp of cooking oil in a pan
Put all the above ingredients in the same order mentioned above.
Let them fry for 10-15 minutes.










Turn of the heat and let it cool.
Then grind them to paste.

Then heat oil in another pan for seasoning, put the seasoning into the paste and mix.










So simple yet delicious. Try it and relish the dish.