Instant lemon pickle

Ingredients

Mustard
Fenugreek
Oil
Red chillies
Asafoetida
Lemon juice

Method

1. Fry mustard and fenugreek in very little oil.
2. Keep aside to cool.
3. In the same kadai, fry red chillies till they turn almost black in colour
4. Keep aside to cool.
5. Powder the seeds and chillies.
6. Heat a tsp of oil and add tadka with asafoetida.
7. Mix this with the powders and add sufficient quantity of lemon juice.

Notes
- stays well for almost a month

Rice paniyaram

Ingredients

Raw rice - 1 cup
Leftover Cooked rice - ( approx from 1/2 cup raw rice)
Curd - as requiired
Salt
Onion -1
Green chilli- 1
Curry leaves - few
Coriander leaves - small bunch

Method

1. If there is any leftover cooked rice, try to estimate the quantity of raw rice that would produce the amount you have.
2. Take more than that quantity of raw rice and soak for 2 hours in water.
3. Grind it to a paste and add cooked rice and salt to it. Grind again adding to a smooth paste. Use curd instead of water for grinding.
4. Add sufficient amount of curd so that it is slightly thicker than dosa consistency.
5. Allow it to ferment overnight.
6. Next day, add chopped onions, chillies, curry leaves, coriander and mix well.
7. Make paniyaram using paniyaram pan.
8. Serve hot with chutney.

Notes

- if batter is thin, add rice flour.

- If it is too thick, add curd or water.

- same batter can be used to make steamed dosa( cook on one side and covered)

Anjaneya swamy vada

Ingredients

Urad dal - 1/2 cup
Black pepper - 1 tsp
Jeera - 1/2 tsp
Salt
Oil - 1 tsp + for deep frying

Method

1. Soak urad dal in water for 15-20 min
2. Drain water and grind to a coarse paste with pepper, jeera and salt.
3. Add a spoon of water if it is difficult to grind.
4. Add a tsp of hot oil and mix well.
5. Take a plastic sheet or a plantain leaf, wet it and make small and thin vadas.
6. Deep fry in hot oil till light golden colour.
7. Can be stored for a few days in an airtight container.