Garlic pickle/Veluthulli achar

Ingredients

1.Garlic -250 grams (sliced vertically)

2.Ginger -150 grams (Thinly sliced)
3.Ginger garlic paste - 1 tsp

4.Green chilies-3 sliced vertically

5.Red chilly powder -3 tsp or more as required

6.Pickle powder -2-3  tsp(optional)

7.Curry leaves - 3 stem

8.Mustard seeds/mustard powder - 1/2 tsp

9.Fenugreek powder - 1/2 tsp

10.Asafoetida Powder - a pinch

11.Lemon Juice  or  Vinegar -as required

12.Salt to taste

13.Oil -4 tsp

Preparation
1.Peel  the garlic skin off
[Tip:To peel off the garlic skin easily,pour some oil over the garlic and then sprinkle little bit of salt over it.Leave it in hot sunshine for 2 hours /put it in a hot medium,like oven  for just 5 minutes.Do not keep it more.Garlic will get cooked and spoiled.Put the garlic in a cloth,and just rub it .The garlic skin will come out very easily.]

2.Add one cup of oil to a pan.
3.Fry the garlic and keep aside.

4.Squeeze 1 cup concentrated lemon juice and immerse the fried garlic in it for 30 minutes to 2 days.Add some salt to it.[Instead of lemon juice you can use vinegar also]
4.Add 1tsp ginger garlic paste and  1 cup thinly sliced ginger in to the hot oil
5.Add curry leaves and green chilies
6.Add 3 tsp Red chilly powder and 1tsp pickle powder (pickle powder is optional)
7.Add 1/2 tsp fenugreek powder , 1/2 tsp mustard powder and a pinch  asafoetida Powder
8.Add one lemon juice and salt , stir well.
9.Add this mixture to the already prepared garlic.Your garlic pickle is ready.
10.Wait 3 days and have it.

Fish Pickle

Important : Your hands should be always dry during the preparation of any pickle.

Ingredients to marinate fish for frying/baking

Fish - 3kg
chilly powder- 6-8tsp
turmeric powder -1/4 tsp
salt - 2tsp(as requied)

1.Clean and Cut the fish in to medium sized cubes .You can can make it small pieces later after frying/grilling. 2.Marinate the fish with chilly powder,salt and turmeric powder.

3.Fry the marinated fish in oil(use a low-cholesterol oil eg:I used olive oil) When the fish is well cooked and crispy remove it from the stove and keep it aside.

Instead of frying the fish you can bake the fish in the oven until its fully cooked.

When its fully cooked take out and lightly fry it in the oil to make it cryspy.I prefer this way.

4.when the fish is really cool cut it in to small cubes.

Ingredients for fish pickle

Garlic - 10 big pods (I use a lot of garlic,because it's super healthy.).Cut in to medium slices.

Ginger-3 big pieces.Very thinly sliced
Chilly powder -Taste the fish after frying and if the chilly is just correct,you need to add more chilly.Add 3-4 tsp of chilly again.Because after adding vinegar,the hotness will reduce.

Salt-as required
Uluva/methi seeds/fenugreek :Fry 1/4 cup uluva and crush in the mixi,to get a nice powder.
Powdered Kayam/Asafoetida :1/4 tsp
curry leaves-1 bunch

Preparation

1.Heat oil in a pan
2.Fry the garlic and keep it aside
3.Fry the ginger and add the fried garlic back to the pan.
4.Add chilly powder and turmeric powder .Saute well.
5.Add curry leaves
6.Now add the powdered fenugreek
7.Add 1 /4 tsp of kayam
8.Add salt
9.Add the fish and fry it well in a medium flame.
10Add white vinegar.Vinegar should be at the level of fish.keep it in low flame and stir.
11.Switch of the stove after 10 minute

12.As soon as it cools, transfer it to an air tight bottle.

Courtesy :to my mom

Love you ma,the taste was awesome !