Simple and Delicious !

Cabbage Achaar / Pickle Ingredients
Cabbage 1/4 kg
shallots / chuvannulli 10
garlic cloves 6
ginger 1 inch piece
turmeric powder 1 tsp
chilly powder 2 or 3 tsps
green chillies 4
curry leaves chopped few
mustard seeds /kaduku 2 tsps
fenugreek / uluva 1/2 tsp
coconut oil 2 Tbsp
vinegar 3 Tbsp or as desired
salt



How to prepare
Chop cabbage finely. Chop garlic and shallots length wise. Peel and chop ginger too. Cut green chillies into big pieces. Heat oil splutter mustard seeds and fenugreek seeds. Then add garlic, ginger , green chillies, curry leaves and all the powders. Saute for 1 minute. Then add cabbage , salt and 1 Tb sp vinegar. Stir well and cook covered on a low flame stirring occasionally. When the cabbage is cooked add remaining vinegar, check salt and remove from fire..
We cannot store this for long time. After one day, I kept it in fridge. Have to add more oil to keep it out side..

Pickled eggs are common in Western countries.They have many ways to make egg pickles and store it for long. Though I make egg pickle with our usual pickle ingredients, it tasted good.But I prefer consume it within two days.

Ingredients and preparation.
hard boiled eggs 3
fenugreek powder 1/4 teaspoon
fennel seeds powder 1/2 teaspoon
asafoetida powder 1/4 teaspoon
cumin powder 1/4 teaspoon
chilli powder 3 teaspoons
turmeric powder 1 teaspoon
garlic cloves 6
ginger chopped 1/2 " piece
small onions 10
vinegar 3 tablespoons
sesame or coconut oil 2 tablespoons
mustard seeds 1 teaspoon
salt



Boil eggs, remove shell and make small slits on it.
Grind garlic,pearl onions and ginger together to make a paste.
Heat oil. splutter mustard seeds. Saute ground paste in this.. Add all the powders , salt and stir.Pour vinegar into this mixture. Place eggs in this and stir slowly. Remove from fire. Keep eggs covered in the mixture for few hours. Then refrigerate. Use within two days.
Few things to remember-
You can see chopped garlic cloves, green chillies and small onions in the first picture. I just added them for a change. Dry roast the spices before you powder them. If you want to make the pickle little watery, add little more vinegar or boiled water. After few hours , if you find the masala in the pickle tastes salt less, check the eggs before adding salt again. Eggs soon absorb all the salt and if you add salt again it tastes too salty.

Ingredients and Method
lemon 12
garlic 12 cloves
green chilly 12
mustard seeds 2 teaspoons
black pepper corns 2 teaspoons
salt
vinegar 1 table spoon
sesame oil or coconut oil 2 table spoons
curry leaves few

Chop curry leaves,green chilies and garlic. Crush mustards and pepper corns.Cut lemon into thin slices. Cook it with 1/2 cup water and salt. Cook and reduce water. Heat oil, saute garlic, green chillies and curry leaves.Don't saute too much but for few seconds only. Add lemon and crushed ingredients. Mix well. Add vinegar and enough salt and mix well keeping on the low flame.
I prepare this without cooking lemon, so it would be little bitter but after two days it tastes good.

You can cook lemon in water before cutting it. Discard the water and chop lemon.Then follow the above method. Add ginger if you like.

Ingredients and method