Lime Pickle

Ingredients
big size ripe lemon - 12 nos
salt - 2 tsp
chopped ginger - 1/2 tsp
gingelly oil - 2 tsp
mustard - 1/4 tsp
garlic flakes - 1 tsp
green chillies - 18 nos (split the end)
fenugreek - 1/4 tsp
water - 1/2 cup
vinegar - 2 tsp
sugar - 1 tsp

Method
1. Steam the lemon. When it is half cooked, wipe out the water from it.
2. Heat some gingelly oil and saute the lemon in a low flame and allow to cool.
3. Wipe out the excess oil from the lemon.
4. Cut each lemon into 8 pieces. Mix well with 1/4 cup of salt and keep aside.
5. Season mustard and fenugreek in 2 tsp of gingelly oil.
6. Saute the 4th ingredients and add water, vinegar and sugar into it.
7. When it boils, remove from fire and add the lemon pieces.
8. Mix well. Pickle is ready.

Quick Mango Pickle

Ingredients
mango 1 (big)
red chilli powder 1 tsp
turmeric powder 1/4 tsp
asafoetida 1/4 tsp
vinegar 1/2 tsp
mustard seeds 1 tsp
whole red chillies 1-2
fenugreek 1/2 tsp
cumin seeds 1/2 tsp
salt to taste
oil 1 tsp
curry leaves few

Method
1. Clean & cut the mangoes into small cubes.
2. Add red chilli powder, turmeric powder, asafoetida, vinegar & salt.
3. Mix all these together. Heat oil in kadai.
4. Add cumin seeds, fenugreek, red chillies, curry leaves & mustard seeds.
5. Allow it to splutter. Once done, add it to the mangoes.
6. Check salt & spice & serve.

Semia Payasam

Ingredients
semia (vermicelli) 100 gm
milk 2 cup
butter 2 tbsp
sugar 6 tbsp
cashew 2 tbsp
raisin 2 tbsp

Method
1. Break semia into 1 inch pieces.
2. Heat butter in a pan and fry cashew and raisin separately till golden brown.
3. Keep aside. To the same pan with butter, add Semia and fry over medium heat till golden brown about 3-5 minutes.
4. Add milk and raise the heat and bring to a boil.
5. Reduce the heat and cook over low - medium heat, till semia is done and milk is thickened, about 30 minutes.
6. Add Sugar and mix well. Add cashew and raisin.
7. Switch of the stove and let the payasam be there for about 30 minutes.
8.Serve hot or refrigerate and serve.

Pal Payasam

Ingredients
milk 2 cup
water 2 cup
rice 2 tbsp
sugar 6 tbsp

Method
Add milk and water to a thick bottom pan.

Bring to boil add rice and reduce the heat to low medium and cook, stirring frequently, till milk is reduced by half and rice is done, about 1-1 ½ hours.

Add sugar and mix well and remove from flame.

Serve warm.

Parippu Pradhaman

Ingredients
moong dal 1/4 cup
coconut 1/2
jaggery 1/2 lb
ghee 2 tbsp

Method

Cook dal with 3/4 cups of water, let it cool and mash well. Make syrup of jaggery, by boiling it with 3/4 cup of water. Slice 2-3 thin long pieces from coconut keep aside. Grate the rest of coconut. Take the milk by squeezing well (first extraction of milk), keep aside. Grind the remaining coconut in a mixer for 10-20 seconds. Mix well with 1 cup of water and take the second extraction of milk. Similarly take third extraction of milk. In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed dal. Mix well and fry for a while till ghee separates.


Add jaggery to pan, mix well and keep stirring till it comes to a boil. Add the third extraction of milk, keep on stirring. Bring to a boil then reduce the heat to low medium and cook continuously stirring till coconut milk reduces by half. Now add second extraction of milk and repeat the same process. Add first extraction of milk. If required add little sugar. And switch off the stove and let it remain there for 30 minutes. Mean while cut the coconut strips into small pieces. Heat remaining ghee in a pan and fry the coconut pieces till brown. Pour over the hot pradaman. Serve hot or refrigerate and serve.