Fresh Turmeric Pickle with Ginger and Lemon

 January is the season for fresh turmeric.  We once tasted fresh turmeric pickle in  Houston, America. It was very tasty. So every year in turmeric season I used to prepare this pickle. 

Ingredients for this pickle.

Fresh Turmeric 200 grams. Remove the skin and cut into pieaces

Ginger 100 grams. Remove the skin and cut into pieaces

one mango cut into pieaces

approximately 10 medium sized lemons. cut 5 lemons in to pieces and squeeze the juice from the other 5. You can add the skin of the squeezed lemon if you like it. It won't spoil the pickle's taste. 

Green chillies 10 to 15 numbers cut vertically

Peanuts one small cup. Wash in water and drain the water and keep aside.

Green peas if available or dry peas , green in colour half cup. wash and drain water and keeep aside.

salt to taste. Asafoetida one or two teaspoonful

Methi(fenugreek seeds)

Gingley oil one cup

Chilly powder one tablespoon

sugar 2 teaspoon

Fry mustard and methi seeds and grind it to a coarse powder. this powder one tablespoon for this pickle

Now heat a kadai and add gingley oil one tablespoon.Fry turmeric, ginger, and green chillies. set it aside. Add the mango pieces, lemon pieces and add already washed peanuts and green peas. 

Now add the fried turmeric, ginger and green chillies. mix them. Add salt, chilly powder, sugar, and the mustard/methi powder. Mix them all well.

Heat the kadai and pour the remaining gingley oil and heat it. Let it cool and add the oil to the pickle mixture and mix well. Keep it in a bowl and cover with a lid. Stir it daily in the morning. After four or five days the pickle will be ready to use. 

If you want it to use immediately then you can soak the lemon, mango, peanuts and green peas 4 days before you add the other ingredients. Be careful while adding salt in this method because you already have added salt in the mango/lemon/peanuts/peas. The other preparations are the same as it is said. 

If you like the taste of vinegar you can add white cooking vinegar 2 tablespoonful in the pickle and mix well. The pickle is ready to use. 

Tomato Dosai

 Normally we used to make tomato dosai by preparing the batter with soaked rice, dhal and coconut. Soak the rice and dhal together and grind it with red chillies, salt, hing , cut tomatoes and dessicated coconut. But recently I saw an you tube channel. It was totally new method. It is just as follows. Instead of adding raw tomatoes in this method we are going to fry it in oil with the masala ingredients. Here is the new method of tomato dosa.

Ingredients Tomatoes 4 to 5cut into pieces. 

A pinch of hing, One inch ginger without skin, 

Red chillies according to your taste. I put 3 red chillies and one green 

salt to taste, finely chopped coriander leaves and kadi paththa leaves 

The told to add one teaspoon black pepper and one teaspoon cumin seeds. Actually I don;t like the taste of these in the dosa. But they added it so I also added them as a trial.

oil for fry. and to cook dosa

one cup Uppuma rava

one cup Rice flour and one table spoon wheat flour or urad dhal flour for binding. 

finely chopped onions. I cook without onion but if you need you can add. It is according to your taste. 

In a kadai pour cooking oil one table spoon, and fry the chillies and ginger. Put it aside. Then fry the black pepper and jeeragam, (cumin seeds) Put it aside. Now add the finely cut tomatoes and fry till it becomes soft. Let all the ingredients cool for some time. Then put them in a jar and grind into a fine paste. 

Change the paste into a bowl. Now add one cup rava, one cup rice flour and wheat flour or urad dhal ka flour one table spoon. Add salt to taste. Mix them  in the paste and add required quantitiy of water till the batter is ready for preparing dosa. It should be watery like rava dosa batter. Now add finely chopped coriander leaves and kadi paththa leaves. Put it aside  for half an hour. You could add chopped onions also if needed. 

Now put a tawa and heat it. Pour one or two teaspoon oil and spread the oil with a cooking brush or papper towel.  Now take a ladle of batter and toss it like rava dosa on to the tawa. Pour one teaspoon of oil over the dosa and let it fry. Do not spread it like normal dosa with the base of the ladle. When it become crispy on one side turn it to the other side and pour some oil if needed. After it was crispy on both sides serve hot with coconut chutney or Pudina chutney.

 

Red chillies, green chilly and ginger

Hing, Pepper and cumin seeds

Tomatoes

Fried masala ingredients