Sub Category

Description

Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl. more..

Wash and dry amla and keep aside.
Heat oil in a pan and fry green chillies for 2 minutes. more..

Boil the arbi in salted water until nearly tender.
Drain and cool.
Peel and press a little. more..

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.
Drain the water and then spread carrots on a clean cloth and sundry more..

Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth. more..

Boil the dates until a little tender.
Remove the stones and keep them whole.
Dry with a clean cloth. more..

Cut the galgals into small pieces.
To it add all the ground ingredients and mix well.
Put in a jar and pour oil over it. more..

Cut each lemon into eight pieces.
Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
Heat oil till smokes. more..

Boil the kachalus till tender, but not too soft.
Cut into thick and round pieces.
Grind garlic and ajwain, mix salt, Red chili pepper and orange colour. more..

Remove the ends, head and tail of each Lady finger and slit on one side.
Mix salt with all the ground spices and wet with a little juice. more..

Wash and clean lemons.
Now boil the water and put 25 lemons in it for 2-3 minutes.
Take them out, dry them and cut into quarters. more..

Prick the lemons with a sharp needle.
Put in a jar with salt for one month in the sun till the lemons turn slightly golden brown.
This pickle can be kept for two years. more..

Cut each lemon halfway through.
Stuff with salt and turmeric powder and put in an airtight jar for one month. more..

Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender. more..

Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily. more..

Peel and cut lotus stems into round slices and boil till half tender.
Put it on a strainer till dry or keep it in the sun till quite dry. more..

Roast asafoetida and then crush.
Grind mustard seeds coarsely. more..

Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).
Blanch the vegetables in hot water for 10 to 15 minutes: then drain. more..

Slit into four, keeping intact at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
Heat the oil till smoky and cool. more..

Cut the pumpkin with skin into long slices.
Put in hot water for 10 minutes. more..

Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces. more..

Heat oil to smoking point, then set aside to cool.
Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste. more..

Rub salt on mango slices and keep for 8 hours.
The mango slices will leave some water.
Remove the slices from the mango water and in it mix glacial acetic acid. more..

Peel the onions, rub salt on them and keep for one day.
Drain the salt water. more..

Slit the lemons into four without separating them at the base.
Remove all the seeds. more..

Wash the mangoes and dry.
Make four cuts in each mango, taking care not to cut right through, and remove the stones.
Rub 12 teaspoons of salt and keep for 8 hours. more..

Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
Wet all the ingredients with lemon juice and a little oil. more..

Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.
Wash and dry the mangoes. more..

Wash and thoroughly dry the lemons.
Set them in sun or air dry in oven for 5 minutes.
Slice each one lengthwise into 8 pieces. more..

Mix all the above ingredients together, put in clean jar and cover with a closely fitting lid.
Keep in the sun and shake it once daily till mangoes are soft. more..

Soak the tamarind in vinegar.
Grind garlic and onion.
Heat the oil until smoky and fry garlic and onion paste until light brown. more..

Soak tamarind and dry dates separately each in the cup of water overnight.
Mash and take out pulp from the tamarind. more..

Peel and cut tinda into 4 pieces each.
Boil the tinda in salt water until nearly tender.
Put on basket to drain. more..

Boil water and remove it from the fire.
Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes. more..

Grind the spices and sugar together.
Grind dates and raisins with a little vinegar.
Peel and cut turnips into thick round slices and rub salt on them. more..