I am Shantha Radhakrishnan living in Madurai, Tamilnadu, India. I love trying new and newer recipes which I come across. If i find that to be easier to make and tasty, I propogate the message to my friends and after I came across bawarchi, i found a means of spreading the recipes to people all over the world. I am starting with my favourite one first -- Garlic Pickle. This is a pickle in which the pungent odour of garlic will not be there. On trying this some people even advised me to market on a smaller scale. That is not my intention. Please try and send me your feedback to eearkay@yahoo.com

Garlic Pickle

Ingredients
1. Garlic -- with the outer coverings peeled ... 1 kg
2. Chilly powder ... 100 gm
3. Salt powder ... 100 gm
4. Lime fruit ... 30 nos
5. Coriander seeds ... 30 gms
6. Fenugreek ... 10 gm
7. Cummins (jeera) ... 10 gm
8. Asafoetida powder ... 10 gm
9. Turmeric powder ... 3 tsp
10, Mustard ... 10 gm
11. Jaggery -- powdered ... 100 gm
12. Gingelly oil ... 1/2 ltr.

 

Method:

1. Fry coriander seeds, fenugreek, cummins, asafoetida in a kadai till it turns golden brown and grind it into a nice powder in a mixie. This is the masala powder.
2. Take the juice of the lime fruits (medium sized) ane keep it aside.
3. Keep oil (1/2 litre) in a vessel and heat it. Add the mustard seeds.
4. After it splatters, add the garlic and allow it to be cooked.
5. After it is half-cooked, add the lemon juice and cook.
6. When the garlic is three-fourth cooked, addthe chilly powder, salt powder, masala powder, turmeric powder and stir it well, and cook it till the raw smell of the chilly powder goes off.
7. Then add the powdered jaggery, and again stir it well till it gets mixed well.
8. Take it off from the stove, allow it to cool down and bottle in clear, dry bottles and keep it tightly closed.

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