ShobisKitchen

Summer means fresh watermelons, tender coconut, lassi, mangoes and so on. The list goes on and here i come with the recipe of mango pickle using baby mangoes. Especially when you have a mango tree at home and during the end season of flowering, you will find many mangoes falling onto the ground and wondering what to do with them all. This absolutely no cook mango pickle recipe comes in handy from the tradition of Tamil Nadu. Lets see the detailed recipe stepwise. Ingredients: 2 kgs of baby mangoes/tender mangoes, preferably buy the ones with stem as they are freshly plucked from tree 100 gms of mustard powder 200 gms of rock salt, finely powdered 150 gms of red chilli powder 3 tsp of turmeric powder 3 tbsp castor oil or gingely oil How to make baby mango pickle in brine: 1. Wash the mangoes thoroughly to get rid off dirt. 2. Let the mangoes dry under fan by spreading it over a cloth. 3. Once the mangoes are fan dried, without a single drop of water add them to a...

Coriander thokku is similar to mint thokku i have shared earlier in my blog. You can check the mint thokku recipe here . The recipe is quite simple as it just involves very few ingredients like tamarind, ginger, dried red chillies, fenu greek seeds and tempering with mustard and urad dhal. Gingely oil serves better tastes and improves shelf life, hence i prefer using gingely oil over olive or any other cooking oil. Let's quickly see how to make coriander thokku. Ingredients: 3 cups of tightly coriander leaves 1 tsp fenugreek seeds salt to taste, kosher salt is preferred 1/2 tsp asafetida or hing 1 gooseberry size tamarind 2 inch ginger piece 12-15 dried red chillies 4 tbsp gingely oil or more as desired for enhanced taste 1 tsp mustard seeds 1 tsp split black gram/urad dhal Food Advertising by How to make coriander thokku: 1.  Wash the coriander leaves (remove the thick stalk and keep the tender stalk) and pat it dry using a paper towel fo...

Thokku or pickle have increased shelf life and can be used as condiments for breakfast and sometimes lunch recipes. Today, we are going to see one such awesome recipe - it is mint thokku. You can use it as a side dish for curd rice and any rice varieties. Ingredients: 3 cups of tightly packed mint leaves 1 tsp fenugreek seeds salt to taste, kosher salt is preferred 1/2 tsp asafetida or hing 1 gooseberry size tamarind 2 inch ginger piece 12-15 dried red chillies 4 tbsp gingely oil or more as desired for enhanced taste 1 tsp mustard seeds 1 tsp split black gram/urad dhal Food Advertising by How to make mint thokku: 1. Wash the mint leaves and pat it dry using a paper towel for about 20 minutes. 2. Heat a pan with a tbsp of gingely oil and add fenugreek seeds and red chillies. 3. Roast till the chillies start to release a little bit of smoke. Let it cool down completely. 4. Heat a pan with 1 tbsp gingely oil. I used the same pan...