Magali Kizhangu Pickle - My Amma's Recipe

Ingredients

Magali kizhangu           : 1/2 kg
Thick Curd                    : 1 lt 
Mango Ginger ( Maa inji)   : 150 gm 
Red Chillies                         : 10 nos 
lemon                                   : 5 nos
Green chillies                       : 5
Mustard seeds                      : 50 gms
Fenugreek seeds                  : 1 tsp 
Turmeric powder                 : 2 tbsps
Salt

Method
Wash & Soak the magali kizhangu for 2 hours.
Chop the lemon and keep aside.
Peel the skin and remove the middle root / fibre .
Finely chop the root.
Add the lemon pieces,salt,Chopped Mango ginger, green chillies to it  and mix well.
Let it soak for 2 days.
After 2 days , Grind red chillies, mustard seeds,fenugreek seeds to a fine paste.
Beat the curd well,add the paste and mix.
Add the magali kizhangu mixture to the curd and mix everything well.
Now the pickle is ready to serve.
Store it in an air tight container. 

Read more About Mahali Kizhangu Here. 

Peshawari Aloo Recipe with Step by Step Pictures

Ingredients

Boiled Potato    : 1 cup
Frozen Green peas   : 1/4 cup
Chopped onion         : 1/2 cup
Tomato puree           : 1/4 cup
Chopped ginger        : 1/2 tsp
Red chilly powder     : 1 tbsp
Coriander powder      : 1 1/2 tbsps
Garam masala powder  : 1 tsp
Turmeric powder          : 1/2 tsp
Cumin seeds                  : 3/4 tsp
Kasuri Methi                 : 1 tsp 
Curd                              : 2 tbsps
Salt
Oil

 Method

                                                                 Heat pan with 1 1/2 tbsps oil

 
                                         Add 1 tsp kasuri methi (crush in between your palm and add)

and fry.

add chooped ginger,

Cumin seeds

.                                                               

                                                           slit green chilli and fry.

Add Onion

and fry

                                                                 till transparent

Add Tomato puree

and mix everything well.

add the Green peas,

Turmeric powder,

Red Chilly Powder,

                                                           Coriander Powder,

Garam Masala Powder

                                           fry everything well till raw smell goes away. Do it in medium flame.

Add curd

2 tbsps Curd and fry till the masala becomes mushy. 

add a cup of water and mix well.

Add Required salt 

Add cubed potatoes and cook covered for 5 to 6 minutes 

Garnish with Coriander leaves.

Serve Hot with Roti or with Fried Rice

Enjoy..:)

Best Breakfast Recipes of 2014

1. Bread Dosa 

http://www.vidhuskitchen.in/2014/11/bread-dosa-quick-breakfast-recipes.html 

2. Oats Uthappam 

http://www.vidhuskitchen.in/2014/10/oats-uthappam.html 

3. Coriander Dosa / Kothamalli Dosa 

http://www.vidhuskitchen.in/2014/10/coriander-dosa-kothamalli-dosa.html 

4. Instant Mixed Millet Paniyaram ( No Fermentation)

http://www.vidhuskitchen.in/2014/09/instant-mixed-millet-paniyaram-no.html 

5. Kanjeepuram Idli with Homemade Instant Kanjeepuram Idli Mix 

http://www.vidhuskitchen.in/2014/09/kanjeepuram-idli-with-homemade-instant.html 

6.  Aloo Poori / Potato Poori 

http://www.vidhuskitchen.in/2014/02/aloo-poori-potato-poori.html 

7 . Aval / Poha Pidi Kozhukattai 

http://www.vidhuskitchen.in/2014/02/aval-poha-pidi-kozhukattai.html 

8. Rava Kitchadi / Kalyana Rava Kitchadi 

http://www.vidhuskitchen.in/2013/12/rava-kitchadi-kalyana-rava-kitchadi.html 

9. Poha Idli / Aval Idli 

http://www.vidhuskitchen.in/2013/11/poha-idli-aval-idli.html 

10. Idiyappam / String Hoppers 

http://www.vidhuskitchen.in/2013/11/idiyappam-string-hoppers.html

Pudina Thogayal / Mint Thogayal

Ingredients

Mint Leaves       : 1cup
Grated coconut   : 2 tbsps
Red chilly           : 6 -7
Urad dal              : 1 1/2 tbsp
Tamarind            ; a small piece 
Lemon Juice        : 2 to 3 drops
Salt 
Oil

Method

Clean, wash and drain the mint  leaves.
Heat 1 tsp oil,roast urad dal,red chilly till done.
Take this in a blender , add the mint leaves,tamarind piece,salt,Lemon juice and all very little water and grind smooth.
Serve with hot rice with  gingelly oil..

NOTE :  

Lemon Juice helps retain the green colour of the Mint Leaves.