CHILLY SQUARE

Ingredients: Mathi – 1/2 kg (small mathi) Ginger chopped – 3 tbsp Garlic chopped – 3 tbsp Green chillies chopped – 2 tbsp Chilli powder – 1 1/2  tsp Kashmiri chilli powder – 1 tsp Turmeric powder – 1/4 tsp Curry leaves – handful Gingelly oil – 1/2 cup (you could add more oil if needed) Vinegar – 2 tbsp (Or as required) Oil – For frying fish Salt – As needed Method: Clean and cut the fish into 2 or 3 pieces. Marinate fish  with chilli powder,turmeric powder and salt. Fry them until they are crisp and keep aside. Heat gingelly oil in a kadai. And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it. Add the kashmiri chilli powder into it and mix well. Now add the fried fish and mix well. Add the vinegar,salt  and saute well. Cook for 4- 5 minute ad turn off the flame. Mathi achar is ready to serve.

Ingredients Raw Mango - 2 Greenchilly - 2 Curry leaves Red chilli powder - 2 tbsp Crushed mustard seeds - 1 tbsp Fenugreek powder - 1 tsp Salt to taste Garlic - 4 cloves Boiled cooled water - 1/2 cup Preparation Cut the mangoes into small pieces. Heat the red chillypowder .in to the mangoes add salt , red chilli powder, chopped greenchilly, mustards crushed, garlic cloves ,fenugreek powder, curry leaves and mix well .keep it in a dry container and add half a cup of boiled and cooled water.

Ingredients Dry red chillies - 30 Garlic - 20 cloves crushed Ginger -4 tbsp grated Tomato ketchup -3 tbsp Soya sauce -1 tbsp Salt to taste Black pepper powder - 1 tbsp Sugar - 1 tsp Oil - 1/4 cup Preparation Take redchillies and cut the top open. Remove the seeds out. Now take the chillies and add it to a saucepan. Add 1 cup of water and bring it to boil.simmer for 5 mins. By this time the chillies must have plumped up.drain chillies .reserve the water. Take chillies in a blender add reserved water slowly and make them in to paste. Now heat oil in a saucepan.  Add garlic and ginger in tto it. Saute for a couple of minutes. Now add the chilli paste and mix well. Then add ketchup, soya sauce salt sugar and pepper.mix well. Simmer sauce for 5 to 7 mind. Sauce is ready..cool and store in a container.

Puli Inchi Ingredients Tamarind - 1 Cup (soaked in water) Ginger - A large piece (finely chopped Green chillies -4 nos (chopped) Curry leaves - A bunch Turmeric powder - 1/2 tsp Chilly powder - A pinch Fenugreek seeds(Uluva) - 1/2 tsp  Asafoetida - 1/4 tsp Mustard seeds - 1/2 tsp Coconut oil- Jaggery(Sharkkara) - 1 salt - required Method : Heat oil in a pan. Add ginger and green chilly pieces, and saute till the ginger turns brown colour.keep that aside. take a pan.pour tamarind water. add chilly powder, turmeric powder, salt to taste and jaggery . allow to boil, till required consistency is obtained. Add above sauted ginger and green chillies to it.cook till 5 minutes.. for seasoning,heat oil in a pan.add mustard seeds,red chilly , fenugreek and curry leaves. Add this to the above  mixture. Cool and transfer to the bottle. Notes :   We can use this for a week or  by keeping it in a refrigerator.

BEETROOT & DATES PICKLE Ingredients: 1 big beetroot(grated) 8 dates(cut into small pieces) Mustard seeds -1/4 tsp Greenchilly -2 1tsp chilli powder 3-4 garlic pods (grated)  1/2 cup Vinegar Salt to taste Method: Splutter the mustard seeds and add red chilly add the   grated beetroot,dates and garlic,greenchilly.Add chilli powder ,salt and vinegar.Mix well . Make sure to store it in a clea n and dry bottle.