Lemon Pickle

It was one of the most easiest & ever Loving pickle which makes our food delicious at any occasion

Ingredients
----------------
2 Lemon
2 tsp Red chilli
1 ½ tsp Salt
¼ tsp Asafoetida
1 tsp mustard seeds
1 tsp oil

Instructions
---------------



Cut the Lemons into small pieces(exactly one lemon into 10-12 pieces).
Pour the juice from two pieces of lemon into it. Add the red chilli powder, salt & Asafoetida to it. Set it for three to four days(it is good to keep in sun light). At the Fifth day fry the mustard seeds in one tsp of oil & add it to the pickle. Store in refrigerator for itz long life.



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Capsicum pickle

Spicy less capsicum pickle... Pickle is one of our favorite Side dish. That too our home made pickles add more flavor to the food than any others. Those who avoid spicy food can try this capsicum pickle it may seems to be like millakai thoku but spicy less food which ll automatically produce mouth watering flavor. It is one of my favorite side dish too...

Ingredients
----------------
2 Capsicum (green pepper)
1 Onion
1 Green chilli ( cut into 3 pieces)
1 tsp Salt
1 tsp Turmeric
½ tsp Red chilli
1 tsp mustard seeds
4 nos Curry leaves
2 tsp Oil

Instructions
---------------




1. Finely chop the Capsicum & onion. cut the green chilli into 3 pieces.






2. In a Kadaai, pour two tsp of oil when the oil gets heated add the mustard seeds & curry leaves. Then drop the chopped onions let them be fried for 2 min(if u like the flavor of garlic u can add to it) and then add the chopped capsicum to the kadaai and fry for 2min after that sprinkle little bit of water and set them for 5-7 min.





3. These pickles will last for more that five days.






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Adai

A south Indian savoury, looks like pan cake, made with rice and combination of lentils. Often served for breakfast or as a light tiffin item.

Ingredients
----------------
1 cup Rice
½ cup Toor dal
½ cup Chana dal
1 no Onion (finely chopped)
2 nos Dry red chilli
1 tsp Salt
1 tsp Turmeric powder
1 tsp Red chilli
2 tbsp Grated coconut
¼ tsp Asafoetida
4 nos Curry leaves
¼ cup Oil (for dosai)

Instructions
---------------




1.



Either idli rice or plain raw rice can be used for this preparation. Soak rice and lentils Separately for atleast
5 hours.

2. Then grind them together coarsely .









3. To this add chopped onion, red chillies, ginger, asafoetida powder, curry leaves, and grated coconut.










4. Mix everything to form a thick batter.







5. Take a ladle full of this batter and pour on a hot iron tawa or dosai kal and slightly pat or swirl to form a circular pan cake. Add a teaspoon of oil and cook until the top portion becomes dry , then flip to the other side and cook for couple of minutes.






Here you go.....Your adai is ready.....Serve hot with your favorite side dish.....



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