|
| INTERNATIONAL | ENTERTAINMENT | GALLERY | SCIENCE & TECHNOLOGY | AYURVEDA | HEALTH | SITEMAP | ABOUT US | CHAT |
| JOKES | TIPS | MOVIES | VIDEO | SHOPPING | BUSINESS | GREETINGS | DIRECTORY | MATRIMONIAL | CLASSIFIEDS | JOBS |
 |
 |
|
|
G . K | INDIAN STATES | INDIA FACTS | NEWS | ART & CULTURE | TOURS AND TRAVEL | RECIPE | ESSENTIALS | SPORTS |
| USEFUL LINKS | EDUCATION | RESULTS | RECRUITMENT | SCHOLARSHIPS | CD ROMS | TERMS | KIDS | FESTIVALS | RELIGION |
1" piece ginger, finely chopped 20-25 cloves garlic, finely chopped 1 tsp mustard 1 tsp methi (fenugreek) a few curry patha 1/2 cup chilly powder 1 tsp haldi powder(turmeric) 1 tsp hing powder(asafoetida) 1 cup oil 1/2 cup vinegar salt to taste METHOD Boil the lime with salt until the skin is soft. Heat oil in pan, fry mustard and methi, then fry the green masala and curry patha. Remove from fire, add the rest of the ingredients. Cool and bottle. Add a little boiled water if the pickle is too dry.
|
RECIPES |
|
|