Instant apple pickle / thokku

I love pickles a lot, instant mango pickle is one of my favorite. Recently a friend of mine in STL told me about this pickle. From then on this is the 3rd time I am making in this month. It was a hit in the potluck too :)

Ingredients :

Granysmith geeen apple - 2

Oil - 3 table spoon

Red chilly power 1.5 table spoon

Mustard - 1/3 tsp

Hing - generous pinch

Fenugreek - 1/8 tsp

Curry leaf - 1 spring

Salt to taste

Method:

Cut the apple in to thin pieces with the skin on.

Heat oil in a pan when hot add mustard and fenugreek. Switch off and then add the curry leaves , chilly powder and salt.

Now add the apples to it . Toss it well . Turn the flame on .

Sauté for a min and switch off if you like the crunchy version else sauté for few minutes in low flame.

Meanwhile dry roast the fenugreek for few seconds and make them to a powder in pestel.

Add 3/4  of this ground powder to the apple mix.

And sauté  for few more minutes.

Switch off and let it cool and then store in airtight container.

Njoy with yogurt rice !

This stays good in fridge for a week.

Adjust the oil and spicy leavel according to the size of the apple.

Aadikool/kummayam

This is one of the chettinad delicacy . This is one of the must sweet in weddings. My husband loves this, but I thought its a long process and never made it. But when my friend said its easy and she made for a potluck, I was like "why not give it a shot" and again this recipe is from my friend in STL.

Ingredients:

Aadikool flour - 1 cup

Jaggery grated/crushed - 1 and 1/4 cup

Water - 3 cups

Oil - 1/4 cup

Ghee - 1/4 cup

Method :

 Add jaggery and the water and boil until jaggerry gets dissolved. Let it come to a boil and once you see the bubbles, turn off the flame.

In an other pan add a teaspoon of ghee and roast the flour in low flame until nice aroma comes . Make sure the color is not changed.

Once the jaggery syrup cools, strain it using a strainer to remove the impurities.

Let the flour and the jaggery syrup cools completely .

Now mix the flour and the jaggery syrup. Mix well and make sure there are no lumps. Use the wisk to make your work lot easier.

Now turn the flame on and keep stirring the mixture . Make sure you are mixing it constantly to avoid getting burnt.

While strirring slowly keep adding the ghee/oil little by little.

You would be stirring the mixture in low flame for approximately 10 minutes.

When you notice it becomes a rolling mass and doesn't stick to the pan. Turn off the flame .

Relish the chettinad traditional dessert !

Notes:

Oil and ghee together is 1/2 cup. But you can use completely 1/2 cup of ghee or increase the ghee and decrease the oil. It's purely personal choice!

More the ghee more the yumminess !