After filling the pickle, keep the jar in the sun for 2-3 days. Always use a dry spoon when taking out the pickle. If you want to store the pickle for a long time, keep the jar in the sun for a ...

3. The “maavadu” pickle will be ready for consumption after two weeks. Mango Thokku. Bangloora (Kilimookku) mangoes: 1 kg. Salt: 300 gm. Red chilli powder: 150 gm. Gingely Oil: 300 gm ...

With the help of a knife, make slits in the middles of the chillies and stuff them with the prepared pickle masala. Store the pickles in a glass jar and leave it out in the sunlight to mature for 4-5 ...

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced. ... 150 gm thick plain yoghurt (½ cup) Fried curry ...

Ingredients: 500 gms pandu mirapakaya chillies; Salt to taste; 125 gms tamarind; ½ tsp turmeric; Method: Wash the pandu mirapakaya and pat dry with a cloth. Cut each into two or three pieces.

This recipe from YouTube channel 'Cooking With Reshu' gives you a lip-smacking side dish of green chilli fry but you can experiment and add other spices of your choice. You can choose to keep it soft ...

For the pickle, add the water, vinegar, sugar, fennel seeds and salt to a small saucepan over medium heat and simmer for 1 minute. Take off the heat and cool for 20 minutes, then add the rhubarb ...