Main Dishes

Rice Dishes




A pickle is a fresh marinated relish that is usually eaten in small amounts to add flavor and to accent a meal. There are hundreds of pickles made and eaten in India. No meal is complete without them.

Amla Pickle Vegetable Pickle
Mango Pickle 1 Mango Pickle 2
Lime Pickle 1 Lime Pickle 2
Lime Pickle 3 Tomato Pickle
Mango Thokku  



"To cure ulcers in the mouth, apply sesame oil or coconut oil at least 4 or 5 times a day. "

“Sprouted mung: Soak moong overnight. In the morning, store in a casserole for nearly 10 hrs.The sprouts will start appearing. ”





Amla- 1 cup
Oil - 2,3 tbsps
Red chili powder-2 tbsps
Turmeric powder - 1 pinch
Hing - 1 pinch
Salt to taste
Fenugreek seeds(roasted dark brown and powdered,) - 1 pinch
Tamarind -Size of 1 marble or lime juice - 1 tsp
Few mustard seeds.

• Deseed amla and cut it into small bits. Add salt, chilli powder and tamarind or lime juice.
• Heat oil, add mustard seeds and as they splutter, add hing and turmeric powder. Let it cool down for 10 mins. Mix every thing well and keep in the sun for some time. Ready for use in 1 or 2 days. Refrigerate after 1 day

NOTE:-Amla is good for hair nourishment.

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Cauliflower (cut into small flowerets) - 1 cup
Carrots (cut into small bits) - 1 cup
Raw mango (cut onto small bits)- 1 cup
Sugar-1 tsp and salt to taste
Red Chili powder-1 tsp
Chillies - 2 ( cut lengthwise)
Vinegar- 1 tbsp
Potassium benzonate - 1 pinch
Turmeric powder - 1 pinch.

Mix every thing together and stir well. Ready to be used the next day. Store in the refrigerator.

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Mangoes-5,6(medium size)
Sesame oil- 1 cup
Mustard powder-100 grams or ¾ cup
Chili powder- 100 grams or 3/4 cup
Turmeric powder and fenugreek seeds - ½ tsp each
Salt - less than 1 and ½ cups
One good quality plastic container.

• Wash and cut mangoes into small bits with the kernel inside. Wipe and dry under the fan for some time until all the moisture is completely evaporated.
• Mix spices with half the amount of oil. Add mango bits and mix well.
• Store in a jar or container.Add remaining oil and mix well.
• Oil should be enough to immerse pickle completely.Close the lid properly Mix well on the third day onwards.Start using after a week.
• You may add chana whole(brown) to the pickle, but after some time if pickle becomes dry you may have to add more oil. If you like the taste, you may add some garlic pods(peeled) to the pickle

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Mango-2 (cut into small bits)
Red chili powder- 1 tsp
A pinch of hing
A pinch of turmeric powder
Salt to taste
Few mustard seeds,
Oil- 2 tbsps
A pinch of fenugreek seeds(roasted dark brown and powdered)

• In a container or jar, mix mangoes, salt, chili powder, turmeric powder and fenugreek powder. Add mustard seeds to this and add hing fried in oil after 10,15 minutes.
• Ready to be used immediately, refrigerate after one day.

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Chili powder- 3 tbsp
Fenugreek seeds(roasted and powdered) -¼ tsp
Salt-2 tbsp or to taste
A pinch of turmeric powder
2 pinches of hing
Sesame seed(Til) oil

• Wash, wipe and dry lime under a fan for 15 minutes.Cut into small bits, and add salt, fenugreek powder, chili powder and turmeric powder.
• Mix well. Add mustard seeds and hing fried in oil after 10,15 minutes.
• Mix well and keep in sunlight, if possible for 2,3 days. May be ready to be used after 1 week. Refrigerate after 1week.

(NOTE:-If is to be used immediately,cut lime into very very small bits.)

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Lime - 5 or 6(Cut into lengthy pieces)
Green chillies-8,9(cut in the same way)
Ginger - 2,3(cut in the same way)
Salt to taste
Few mustard seeds and a tsp of oil.

• Let mustard splutter in hot oil. Mix every thing together in a jar or good container.
• Store in a fridge,and use after a week.Very tasty and healthy pickle.

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LIME PICKLE (TYPE 3-North Indian style)

Lime- 25
Sugar-1/4 cup
Pepper-25 grams or 2 tbsps
Cinnanom-2 small bits
Clove - 4
Cardamom(big) - 2
Ajwain(omum) - 2 tsps
Salt to taste.

• Cut lime, 1lime into 8 bits. Add salt and keep in a jar or a good container.
• Powder pepper and other ingredients after keeping in sunlight for 1 hour or after slightly roasting in a hot kadai.
• Add powder to the lime pieces, mix well and if possible keep it in sunlight for 2 hrs.
• Refrigerate after some time. This pickle helps in digestion. Has a long shelf life.

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Tomato - 5 or6, (medium size and not very ripe)
Chili powder-2 tsp
Oil - 2 tbsps
Mustard powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric powder- 1 pinch
Hing-1 pinch
Methi/Fenugreek seeds(roasted and powdered)- 1 pinch.

• Cut tomatoes into small pieces and add salt .Keep it in sunlight for 2,3 days stirring well
• Heat oil, add mustard and hing. Let mustard splutter. Keep aside for 10 , 15 minutes.
• Mix everything together and refrigerate. Ready to be used the same day.

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Raw mango ( not tender) - 2
Red chili powder - 3tsps
A pinch of turmeric powder
A pinch of hing powder
Oil - 6,7 tbsps
Methi/Fenugreek seeds(roasted and powdered) - 1/4 tsp
Salt to taste.

• Wash, peel, wipe, and grate mangoes.
• Heat oil in a kadai, and let mustard splutter. Add all ingredients except methi powder.Over a low heat ,stir the mixture well for some time
until oil separates.
• Add methi powder. Mix well and remove. Store in a jar after it cools down.
• This goes well with rice, puri dosa and idli. Refrigerate after 4 or 5 days.

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