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

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

Ingredients
huge 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 chilies – 18 nos (split the end)
fenugreek – 1/4 tsp
water – 1/2 cup
vinegar – 2 tsp
sugar – 1 tsp

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

Ingredients
Nicely chopped ginger – 4 spoon
Curd – 6 spoon
Salt – as required

Method
Mix all the Ingredients together and stir well.
Quick and spicy Injithair is ready.

Ingredients
2 cups pineapple pieces (approx 1/2″)
1/2 cup water
salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chili
1 tsp cumin seeds
3/4 cup grated coconut
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
2 green chilies, slit
1/4 tsp urad dal
4-5 curry leaves

Method
Grind together mustard, chili and cumin seeds. Grind coconut into fine paste. Mix coconut and chili paste. Boil pineapple pieces in water with turmeric and salt. Cook till the pieces are tender. Add sugar and stir well. Cook till required consistency (like a syrup). Add coconut mixture. Remove from fire. Heat oil. Add urad dal and then mustard seeds. After seeds splutter add green chilies and curry leaves. Place the seasoning in the pineapple mixture. Place on gas, and cook for 1-2 mins. Remove from
fire and garnish with chopped coriander leaves.

Ingredients
ripe pineapple cut into 1/2″ square pieces – 2 cups
turmeric powder – 1/2 tsp
salt – to taste
grated coconut – 1 cup
dried red chili – 1
coconut oil – 2 tsp
mustard seeds – 1/2 tsp
dried red chilies – 3 (cut into 6 pieces)
curry leaves – 1 sprig
crushed mustard – 1 tsp

Method
Boil pineapple, with turmeric and salt in 1/2 cup water.
Grind coconut with dried chili to a fine paste.
Heat the oil and season with mustard seeds.
Saute the coconut paste and add the curry leaves and dried red chilies.
When it is done, add the boiled pineapple pieces.
The gravy should be thick and the cover the pineapple pieces.
Add the crushed mustard just before removing the pachhady from fire.

Ingredients
cucumber 250 gm.
curd – 1 cup
ginger – a small piece, chopped
chili powder – to taste
mustard powder – to taste
coriander leaves – a few
cumin seed powder – to taste
salt – to taste
pepper – to taste

Method
Peel and grate cucumber.
Mix curd with the spice powders and beat well, adding salt.
Mix in cucumber and ginger.
Decorate with a sprinkling of chili powder and coriander leaves.

Ingredients
ginger – 25 gm
green cold – 4 nos.
coconut oil – 1 tsp
dried red cold 1 no. cut in to 4 pieces
mustard seeds – 1/2 tsp
tamarind – size of a lemon
water – 2 cups
turmeric powder – 1/4 tsp
cold powder – 1/4 tsp
asafoetida powder – 1/4 tsp
jaggery (grated) – 25 gm
curry leaves -1 sprigs
fenugreek seeds -1 pinch

Method
Peal ginger and cut into very small pieces.
Cut the green chilies also into small pieces.
Heat oil and saute the 2nd Ingredients for a minute.
Add ginger and green cold pieces and fry well and keep it aside.
Place tamarind in two cups of water, squeeze well and take the liquid.
Keep this liquid on fire adding the 4th Ingredients.
Boil till the solution becomes thick.
Add the fried ginger and cold pieces, boil once more and remove from fire.

Ingredients
rice – 2 cups
cardamom – 3
cloves – 3
cinnamon – 1 inch stick
pepper – 1 tsp
green chilies – 2 (coarsely chopped)
garlic – 3 cloves (coarsely chopped)
ginger – 1 cm (coarsely chopped)
oil – 3 tbsp
bay leaf – 1
carrot – 1 (sliced)
onion – 1 (finely sliced)
coconut milk – 2 cups
salt – 1 tsp
cashew – 1 tsp
raisins – 1 tsp

Method
Grind the spices, cardamom, cloves, cinnamon and pepper.
Grind chilies, garlic, ginger with a small water to a fine paste separately.
Keep both aside. Heat oil and add bay leaf, carrot and 1/2 the onion to the oil.
Fry for some time. Add ginger garlic paste. Stir and fry the paste. To this., add the ground spices.
Now, you can add washed and drained rice and fry for sometime. Add coconut milk, salt and one cup water to the rice after some time.
Stir and bring to boil. Cover and cook on very low heat for 1/2 hour or till rice is done.
In another pan, heat the some oil, fry the onion till golden brown, add the cashew nuts and raisins and fry. Spread this over the rice before serving.

Ingredients
coconut – 1/2
tomatoes – 3
curry leaves – 10
coriander – as desired
red chilies – 2
cumin seeds – 1/4 tsp
mustard seeds – 1/4 tsp
turmeric
salt – to taste
red chili powder – pinch
cumin powder – 1/4 tsp
methi powder – pinch (or) rasam powder

Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder,
turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.
Note: Chopped coconut separated from milk can be used in curries.

Ingredients
coconut grated – 1/2 cup
ginger – small piece
small onions – 3
garlic – 3 pods
jeera – 1/4 teaspoon
red chili (dried ones) – 3
turmeric – 1/4 teaspoon
curd or buttermilk – 1 litre (honestly thick)
fenugreek – 1/2 teaspoon
curry leaves (karivepila) – one spri

Method
Grind coconut, garlic, jeera, turmeric, into a fine paste.
Mix with the butter milk and add salt to taste.
Keep on low fire. Keep stirring till butter milk is honestly warm.
Don’t let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds.
Add finely chopped onions and ginger.
When brown add fenugreek and red chili. When it splutters add curry leaves.
Remove from fire and pour into the butter milk.