Raw Turmeric and Manga Inji Pickle/ How to make Fresh Ginger Turmeric Pickle

Turmeric is the best medicine in Ayurveda. It cures the whole person. Turmeric is pungent, bitter, astringent and heating and has a pungent vipaka.. As you all know it is needless to say about the goodness of turmeric and Ginger

This Fresh Turmeric and Ginger Pickle can be made only when the ingredients are in season, but when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health. When I saw Kacchi Mango Ginger and Turmeric Root in the market I decided to buy it and make a pickle out of it.

Fat Free ,Gluten free, High Fiber, Low Calorie, Sugar Free

  

Recipe Category :      Pickle

Cooking Time      :       0 minutes

Preparation Time :      20 Minutes

Makes                    :     1 ½ cups

Storage Time        :     Up to 1 Week

 Ingredients:

Fresh Turmeric	250 gms
Fresh mango Ginger	250 gms
Fresh Tender Ginger	50 Gms
Green chillies	6 Nos.
Lemon Juice	1 Tablespoon
Lemons	2 Nos
Organic Himalayan salt	2 Tablespoon or to Taste (can use sea salt or rock salt)

To Be Grind

Mustard Seeds	1 Teaspoon
Fennel Seeds	1 Tablespoon

Method:

  

• Wash & Rinse the Turmeric, Ginger and Green Chillies and wipe well with a kitchen towel, so that no moisture is left.

• Scrape away the skin and cut into thin round slices.
• Cut the Lemons into small pieces.

• In a mortar add Mustard & Fennel Seeds and using a pestle grind gently.

• Add  all the  chopped pieces to a big vessel.

• Add salt and  Mustard mixture to the Chopped pieces. Mix well.
• Now find an area with direct sunlight and let the vessel sit under the strong rays for at least 4 to 6 hours. you can cover the top with one of those lids with a fine mesh which we use to cover fruit.
• Once the mixture has had enough sun , store it to the sterilized Glass Bottle.

• Now you can keep this Haldi Adrak Mirch Achar  in the Refrigerator for  2 days, and then start using Haldi Adrak Mirch Achar thereafter.
• Serve with Curd Rice, Chapati  and Kanchi. 

Cheera Thoran/ How to make Kerala Style Amaranth Leaves Stir Fry

Amaranth Leaves (Mulai Keerai) Stir Fry is a healthy iron, vitamins and minerals packed stir fry. Its a simple side dish that can be served with steamed rice. The duo makes a perfect combo and you need no extra curries with it. Do try if you get hold of these leaves and enjoy making it at home!  . Here comes My recipe:

Preparation Time:       15 Minutes

Cooking Time      :      10 Minutes

Recipe Category :        Kerala

Serves              :         4

Ingredients:

Amarnath Leaves	1 Large Bunch
Salt	To Taste
Coconut Oil	2 Table Spoon

To Be Grind

Grated Coconut	¾ Cup
Green Chillies	2 Nos
Cumin Seeds	½ Teaspoon
Red Chili Powder	¼ Teaspoon
Turmeric Powder	¼ Teaspoon

For Seasoning:

Coconut Oil	1 Teaspoon
Mustard Seeds	½ Teaspoon
Broken Red chillies	2 Nos

How To Make Cheera Thoran? Here You Go

• Wash the Amarnath leaves thoroughly, remove the hard stalk, sort the leaves and chop it.

• In a blender  put the all above Grinding ingredients and Grind Coarsely.

• Place a nonstick pan on medium heat and add  2 Tablespoon of Coconut Oil , Add the all seasonings and fry for a minute.

• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.

• Fry the paste till  raw smells goes away.
• Now add the chopped Green Leaves. Add a salt and one teaspoon of coconut oil. Mix  it well.

• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well until the water goes .

• Dry out any moisture left and the stir fry is ready to be served with rice.

Enjoy!!!

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