Traditional Pickles in EASY WAY

• 1 Kg Lemon
• 200 Gms..Green Chilly
• 100 ~ 150 Gms. Salt
• 50 Gms. Oil.
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder
• 100 Gms. Ginger.

1. Wash and wipe lemons and cut them in same size.
2. Pour oil in a deep pan and make seasoning.
3. Cut Green chilies in to small pieces. Peel ginger and make small pieces.
4. Add chilly pieces and ginger pieces with lemon pieces.
5. Pour the seasoning on them. Add salt and mix well.
6. You can use this after a day or two and you can keep as it is for only one week.
7. But if you keep it in the fridge you can keep this pickle for a year too.

• 150 Gms. Ginger
• 50 Gms. Tamarind
• 50 Gms. Garlic
• 4 Teaspoons Red Chilly Powder
• 1 Teaspoon Mustard Seed Powder
• 1 Teaspoon Fenugreek Powder (fried and powdered)
• 4 to 6 Table spoons Gingelly Oil
• 1 Small piece of Jaggery
• Salt to taste
• Curry leaves.

1. First peel ginger and cut in to small pieces.
2. Peel garlic and make pieces
3. Wash and soak tamarind in 4 teaspoons of water for 1/2 an hour.
4. Put ginger, garlic and tamarind in a mixer grinder and grind well
5. Pour oil in a pan and make seasoning
6. Add the ginger mixture in the pan and mix well
7. Add red chilly powder, fenugreek powder, mustard powder and salt.
8. Mix well and allow it to cook well. After some time add the powdered Jaggery in the thokku
9. And mix well. Add curry leaves and when oil comes out of thokku, you switch off the stove.
10. After it cools transfer the ginger thokku in a jar or bottle.
11. This is one of the best thokku .You can keep for more than a year.

• 100 Gms. Ginger
• 2 to 3 Lemon
• Salt to taste.

1. Peel ginger and cut it into small pieces.
2. Remove juice from lemon and add with ginger pieces till they turn in to red
3. Add salt and keep in the sun light till they dry well
4. Keep the dried ginger in a air tight container and use whenever you feel vomiting or when you feel indigestion.

• 50 Gms. Ginger
• 50 Gms. Tamarind
• 250 Gms. Garlic
• 4 Teaspoons Red Chilly Powder
• 1 Teaspoon Mustard Seed Powder
• 1 Teaspoon Fenugreek Powder (fried and powdered)
• 4 to 6 Table spoons Gingelly Oil
• 1 Small piece of Jaggery
• Salt to taste
• Curry leaves.

1. First peel ginger and cut in to small pieces.
2. Peel garlic and make pieces
3. Wash and soak tamarind in 4 teaspoons of water for 1/2 an hour.
4. Put ginger, garlic and tamarind in a mixer grinder and grind well
5. Pour oil in a pan and make seasoning
6. Add the ginger mixture in the pan and mix well
7. Add red chilly powder, fenugreek powder, mustard powder and salt.
8. Mix well and allow it to cook well. After some time add the powdered Jaggery in the thokku
9. And mix well. Add curry leaves and when oil comes out of thokku, you switch off the stove.
10. After it cools transfer the garlic thokku in a jar or bottle.
11. This is one of the best thokku .You can keep for more than a year.

• 500 Gms. Green chilly
• 250 Gms. Oil
• 50 Gms. Tamarind
• Mustard Seeds
• Asafetida
• Powdered Fenugreek
• Turmeric
• Salt to taste

1. Wash and soak tamarind for 1/2 an hour.
2. Wash and clean green chilies and grind them finely with tamarind in a mixer grinder.
3. Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida.
4. Now put the green chilly tamarind paste in the oil and fry well
5. Add powdered fenugreek and salt. Mix them continuously
6. Simmer the stove and it will take time to cook.
7. When it turns black and when oil comes out of the thokku you can switch off the stove
8. After some time you transfer the green chilly thokku in a dry bottle
9. You can use this for more than a year.
10. Surely you like this thokku.

• 500 Gms. Green chilly
• 50 Gms. Oil
• 50 Gms. Tamarind
• Mustard Seeds
• Asafetida
• Powdered Fenugreek
• Turmeric
• Salt to taste

1. Wash and soak tamarind for 1/2 an hour.
2. Wash and clean green chilies and chop them finely. Take thick water from tamarind.
3. Pour oil in a deep pan and put mustard seeds, turmeric powder and asafetida.
4. Now put the green chilly and pout tamarind water in the oil and fry well
5. Add powdered fenugreek and salt. Mix them continuously
6. Simmer the stove and it will take time to cook.
7. When it becomes thick, you can switch off the stove
8. After some time you transfer the green chilly thokku in a dry bottle
9. You can use this for 10 to 15 days only.
10. As usual if you keep this pickle in the fridge you can keep it for more than a month
11. You can use this green chilly pickle as side dish for chapatti also.

This is a very easy dish, which goes with chappati and Bajra the kambu roti.

Take 15 to 20 green hot chilly, 1/2 lemon and salt. Pour 2 teaspoons of oil in a pan and put mustard seeds in that. Add cut green chilly in that and fry well. When it is half cooked pour (1/2) lemon juice and add salt. Mix well and switch off the stove.

• 500Gms. Tomato
• 100 ~ 150 Gms. Red Chilly powder
• Mustard seeds
• Udad dal
• Asafetida
• Fried and powdered Fenugreek
• 100 ~ 150 Gms. oil
• Curry leaves
• Salt

1. Put tomatoes in hot water and peel the skin and put them in a mixer grinder and make a thick paste or juice.
2. Or other wise without peeling the skin put tomatoes as it is in the mixer grinder and make a thick paste or juice or use tomato puree.
3. Pour oil in a deep pan and make seasoning. Now pour the tomato juice in that.
4. Mix well and add red chilly powder, fenugreek powder, asafetida powder, curry leaves and salt
5. Let it cook for a while. Occasionally mix the thokku. It will take some time to cook.
6. When oil comes out of the thokku, you can remove the tomato thokku from the fire.
7. You can mix this tomato thokku with rice, or use this as side dish for chapatti , or you can make sandwiches also by using this thokku.

Note: 1.You can also add a cup of tamarind water while preparing this thokku. That will increase the 'katta' taste.
2. You can add a small spoon of sugar or jaggery in the thokku.

I think this will be the best thokku in the world.

• 1/4 kg Drum sticks
• A small lemon size tamarind
• 1/4 kg Onion
• 100Gms. Oil
• 50 ~ 100 Gms. Red chilly powder
• Mustard seeds
• Asafetida powder
• Fenugreek powder
• Turmeric powder
• Salt
• A small piece of Jaggery

1. The drum sticks must be rich in 'marrow'. Peel the skin of drum sticks and make small pieces of them.
2. Chop onions. Soak tamarind for half an hour.
3. Now grind drum stick, onion and tamarind finely.
4. Pour oil in a deep pan and make seasoning with mustard seeds
5. Put the mixture in the oil and mix well.
6. Add fenugreek powder, asafetida powder, red chilly powder, turmeric powder and salt.
7. Mix them well. Allow it to boil. Let all the water in the mixture disappear.
8. When oil comes out of the thokku add powdered Jaggery and mix well again.
9. Remove the Drum stick thokku from the fire and start using immediately.
10. As usual you can store this in a air tight bottle and keep it for more than a year.

• 1 kg Onion
• 1 Big Bunch of Coriander
• 100 Gms. Garlic
• Lemon size Tamarind
• 100Gms. Ginger
• 100Gms. Green chilly
• 1/4 kg oil
• Salt
• Mustard seeds for seasoning
• Asafetida powder and fenugreek powder (optional)
• 2 Red chilly
• One small piece of Jaggery

1. Wash, clean and finely chop coriander
2. Chop onions, garlic and green chilies. Peel the skin of ginger and make pieces.
3. Soak tamarind and take thick water from that.
4. Pour oil in a deep pan and put onion, ginger, garlic and green chilies and fry well
5. Add thick tamarind water and bring it to a boil. And let it boil for a while. Now add chopped coriander leaves and switch off the stove.
6. Close the pan and keep as it is for 10 minutes.
7. After that put all the ingredients in the pan in a mixer grinder and grind them finely.
8. Now again pour oil in the pan and make seasoning and add the grind paste in that and mix well.
9. Add salt. Add powdered Jaggery. Mix well till the coriander thokku cooks well.
10. When oil comes out of the thokku you can switch off the stove.
11. You can use the coriander thokku as side dish for idly, dosa, chapatti, puri and for curd rice also.