Arbi  Pickle
    
2 lbs arbi
2 teaspoons ground methi seeds
4 teaspoons ground aniseed
3 teaspoons Red chili pepper
4 teaspoons Salt
1 1/2 cups Vinegar
juice of 2 Lemons
1 1/2 cups Mustard Oil
1/4 teaspoon nutmeg
1 small piece mace

Boil the arbi in salted water until nearly tender.Drain and cool. Peel and cut into pieces. Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice, Grated nutmeg, mace and cook till it leaves its oil. Cool and put in an airtight jar.

Green Apple Pickle

Ingredients:   

2 Green apple
1/4 tsp Fenugreek powder
1/4 tsp Turmeric powder
1 tsp Red chilli powder
 3/4 tsp Mustard
Asafoetida
 Salt to taste
Oil

 Remove the apple skin and cut it into small pieces.Pour oil in a frying pan and season with asafoetida and mustard.Add apple and fry for 2 minutes.
Add fenugreek, turmeric, chilli powder and salt. Mix well and again fry for a minute.Apple Pickle is ready.

Lotus Stem Pickle 

1lb Lotus stems
 6 tsp Mustard powder
3 tsp Red chili pepper
 2 tsp Turmeric powder
1/3 Cup Salt
1 Cup mustard Oil

Peel lotus stems and cut them into round slices.Boil them till half tender.
Put on a strainer or keep in the sun, till dry.Mix salt, red chili pepper, mustard powder and turmeric together. Rub over lotus stem pieces.Put the pickle in a jar. Heat oil and let it cool. Pour the oil over the pickle. Keep the jar in a warm place for 4 days.

Karela Pickle

Bitter gourd (cut into thin slices) 2 cups
Green chillies (cut into slits) 1 cup
Oil 2 tea spns
Mustard seeds 1 and 1/2 tea spns
Fenugreek(methi) seeds ¼ tea spn
Turmeric ¼ tea spoon
Asafoetida ¼ tea spoon
Jaggery ½ tea spoon
Tamarind ½ tea spoon
Salt

Method:
Add 1 tea spoon of salt to bitter gourd pieces and keep aside for 30mins. Squeeze off the water.Heat 1 and ½ tea spoon oil and fry the bitter gourd pieces. Add turmeric and when the bitter gourd is half cooked, add chillies (if added in the beginning, chillies cook faster and bitter gourd remains raw).

Add the masala and tamarind extract to the bitter gourd-chilli mixture. Mix well. Check for salt (bitter gourd retains some salt from first step). If required, add salt.

Avocado pickle

INGREDIENTS:

2 Small ripe Avacado's.
5-6 green chillies.
small lemon size tamarind.
salt to taste.
1/4 tspn cumin seeds(jeera).
1/2 cup yogurt(optional).

For tempering:

2 tspn oil.
1/4 mustard seeds.
1/4 tspn hing (asafeotida).
1/4 tspn turmeric powder(optional).
5-6 curry leaves.

Method:

Take a fry pan add oil and green chillies and fry till chillies gets tender. Cut the Avacado and remove the pulp from it . Take a blender, add Avacado pulp, green chillies fried, salt, tamarind, cumin and two flakes of garlic.

Take a fry pan add oil to make the tempering, when the oil gets warm add mustard seeds, when the mustard seeds starts cracking add hing, and curry leaves to it and fry for few seconds and add tempering to the avacado.

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