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South Indian Cooking Recipe : Capsicum Pickle
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Ingredients :
5 capsicums
1 tsp chilli powder
¼ tsp fenugreek seeds
½ tsp mustard seeds
1 pinch haldi powder
1 pinch asafoetida powder
2 limes
2 tbsps oil
salt to taste
Method :
Wash capsicum and cut into small pieces.
First roast mustard in frying pan and when it splutters add fenugreek.
Stir a little. Put chilli, haldi and asafetida powders. Stir.
Drop capsicum pieces into pan, quickly add salt, stir and cover pan.
Simmer for a few minutes till capsicum gets cooked. (Open lid 3-4 times at intervals, and stir.) take out from flame.
Put juice of lime. Stir well. Store in jar or bottle.
The pickle can be kept for 2-3 days.
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Fine Rava/Sooji - 2 cups
Unsalted Butter - ½ stick
Shredded Dry Coconut - 1 ½ cups
Sugar - 2 cups or 1 ½ cups if you want it less sweet
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2 tbsp vinegar
Salt to taste
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5 methi seeds
5 mustard seeds
1 tbsp asafetodia
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2 tbsp oil
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1 pinch salt
1 tablespoon olive oil
1/4 cup water
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| Lime Pickle |
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| Ingredients :
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½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil
Method :
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