1. Skin the raw mangoes and chop into two pieces. Remove the seed and cut into small cubes. Discard the seeds. 2. Soak all the dried fruit overnight, in a glass bottle full of vinegar. 3. Cut the ginger-garlic a day before and dry it in the sun. 4. Take a ..

MAKING 1)In a saucepan, add jaggery and water and bring to the boil. 2)Stir in mango and cook on low heat until water evaporates and mixture is thick. 3)Add the remaining ingredients and cook until well. 4)Turn off heat and let it cool. SERVING 5)Serve ..

Wash and dry the mangoes. Do not chop them. Take a large brown and white pickle bottle. Put salt at the bottom, then place a layer of mangoes, then salt and again a layer of mangoes with chillies, till all the mangoes are used up. Pour boiled cooled water ..

Wipe lemons dry after washing. Cut into quarters. In a plate mix chilli, powder, turmeric and 1/2 tsp salt. Mix the lemon quarters into masala powder. Put into a clean dry jar along with salt, sugar and green chillies. Mix together, and then pour lemon juice ..

1. Wash and dry the mangoes. Do not chop them. 2. Take a large brown and. white pickle bottle. Put salt at the bottom, then place a layer of mangoes, then salt and again a layer of mangoes with chillies, till all the mangoes are' used up. Pour boiled cooled ..

1. Soak all the vegetables in handfuls of salt in separate vessels. Cut them into sticks. Soak the apricots, dried dates and deseeded black currants in vinegar overnight. 2. Next morning wash all the vegetables lightly in vinegar and place in a colander. ..

1. Wash the mangoes and allow to dry. Cut into half, discard the seeds and cut into small pieces of even size. 2. Grind the fenugreek coarsely in a mixie or stone pata. Clean the salt of any impurities. 3. Mix the chilli, turmeric, fenugreek, asafoetida and ..

1. Cut each pomfret into small pieces. Wash well, apply salt, turmeric and chilli powder and set aside. Do not use the soft stomach flap portion. 2. Take a frypan and half fill it with oil. Fry the fish pieces in small batches taking care not to bruise ..

1. Place the grated carrots in a heavy based pan. Add three to four cups of sugar and two to three cups of vinegar and cook over a slow fire. Keep stirring. Add the garlic. 2. If you need more vinegar to soften the carrots use it — a little ..

1. Place the grated carrots, sugar jaggery and one bottle vinegar in a heavy bottomed pan and allow to cook over a slow fire. When soft add the sliced ginger and garlic and salt to taste. 2. When the carrots are cooked and you have a nice sticky syrup add the ..

1. Wash the sour limes, allow to dry and cut into 8 pieces. Remove the seeds as they spoil the taste of the pickle. 2. Combine the salt and powdered masalas. Place a layer of the salt mixture at the bottom of the pickle jar. Then place a layer of sour limes ..

1. Wash the prawns well. Place in a saucepan along with two teaspoons salt, curry leaves, green chillies and two cups of vinegar. Allow to cook well and when prawns are tender - cool. 2. Grind the masala till soft and buttery. 3. Place two cups of oil in a ..

1. Wash and dry the karvandas. 2. Place salt at the bottom of a large pickle bottle and layer it with karvandas, chillies, ginger strips followed by a layer of salt till the bottle is full. Top it with hing and alum and fill it up with boiled, cooled water. ..