Sree's Recipes

Ingredients:  Nellikka/gooseberry - 1/4kg Kashmiri chilli powder - 4tbsp Chopped Garlic - 1tbsp Chopped Ginger - 1tbsp Asafoetida  powder - 1/4tsp Fenugreek powder - 1/4tsp Sesame oil - 1/4cup Vinegar - 2tbsp Mustard seeds -1tsp Curry leaves Salt Method: Boil  gooseberries with enough water till it become tender. Allow to cool and cut into 4-5 pieces.Do not discard the boiled water. Heat oil in a pan.Splutter mustard seeds. Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy) Add gooseberries and saute for 2 minutes. Add the boiled water and allow it to boil. Once it starts to boil,switch off the heat. Allow to cool and add 2tbsp of vinegar. Store the pickle in a clean and dry bottle. This can be stored for a month or more,if refrigerated :)

Am back after a long vaccation in India.We had a great time there..but i really missed blogging and my friends:-( So here am! Back to be with you all! Malaysia,our new place is very nice, except the fact that, the climate over here is very hot,same like Kerala.That is the only thing i don't like.Everything else is so good .Everybody knows Malaysia is one of the famous tourist destinations. 20% of the population are indians! So its a home away from home for us. :-) Malaysia is also famous for variety of food. Here we can find out Indian,chinese,Malay,Middle-Eastern,Korean,Western,Japanese and many other types of cuisines. Coming back to today's recipe Chakka Varatti(Jackfruit Jam). This is prepared by my MIL when we were at my hubby's home. Jack Fruits were available in plenty during that time and so one fine afternoon, she made this for us :-) Ingredients: Ripe Jackfruit pulps - 1kg Jaggery - 750g Ghee - 250g Cardmom Powder- 1 tsp Method: 1.Finely chop the jackfruits and ...

Ingredients: Apple - 4 ,medium,peeled and chopped Sugar - 1/2 cup Lemon juice - 2tbsp Method: 1.Mix sugar and chopped apples in a microwave safe bowl.Cover and microwave it for 2- 4miutes at    maximum power or till  apples are softened. 2.Blend this apple mixture  in a blender. 3.Microwave this blended mixture at 60% of power for 8 -10 minutes or till its thickened.    Stir it  every 2 minutes. 4.Add the lemon juice and mix well. 5.Pour this to a glass bottle . Allow it to cool and refrigerate it. AWARD from GULMOHAR I have received this lovely award from Gulmohar of Collaborative Curry .Thank you so much Nami. I would like to share this awrad with the following blogger friends. Sangeetha of kothiyavunu Priya of Priya's recipes Uma of Essence of Andhra Priya of priya's easy and tasty recipes Tina of Kaipunyam.com  Padhu of Padhu's Kitchen Prasu of My culinary World .

Ingredients: 1 big beetroot(grated) 8 dates(cut into small pieces) 1tsp chilli powder 3-4 garlic pods (grated) 1/2 cup Vinegar Salt to taste Method: In a clean bowl mix together grated beetroot,dates and garlic.Add chilli powder ,salt and vinegar.Mix well and keep refridgerated for 24hours. Make sure to store it in a clean and dry bottle.Take out from fridge and check  the salt and adjust it.Return back to fride.This can be stored for a month or more.

This is a spicy homemade sauce .You can use this  in any chinese or indian-chinese dishes ,also use as a dipping sauce. Ingredients: Whole Driedred chillies - 10 no:s Brown sugar - 2 tbsp Chopped Garlic- 1tbsp White vinegar - 4tbsp Salt - to taste Sesame oil - 2tbsp Hot water - 1cup Method: Break Whole Dry Red Chilies in half and soak them in hot water for 20 minutes to soften.Drain off water and place soaked chilies in a blender.Add remaining ingredients except the sesame oil.and make a paste.keep it aside.Put a small pan on stove and just heat the sesame oil until it starts to smoke.put this over the sauce. Store it in an airtight container and keep it in fridge.