Nellikka Achar (Gooseberry Pickle)

Ingredients:

Nellikka(Gooseberry) -- 500 gms / 25-30 nos
Garlic cloves                   -- 20 - 25
Mustard seeds                -- 2 tsp
Curry leaves                    -- 2 - 3 sprigs
Kashmiri chilly Powder -- 3 tbsp
Asafoetida                        -- ¼ tsp
Fenugreek powder        -- ¼ tsp
Vinegar                              -- 2 tbsp
Salt                                      -- As required
Gingelly oil                      -- 5 - 6 tbsp

Preparation:

Heat oil in a pan and shallow fry the gooseberries and sliced garlic. Drain from oil and keep it aside.

In the same pan  add mustard seeds and let it splutter. Add the curry leaves and chilly powder and saute on a low flame for a minute.

Add salt and then the fried gooseberries and garlic. Mix well. Switch off the flame.

Add asafoetida ,fenugreek powder and vinegar. Mix well.

Let it cool and store in a clean and dry glass jar.

Chettinad Mutton Masala

Ingredients (Serves 3 - 4):

Mutton                        --  ½ kg
Turmeric Powder   -- ½ tsp
Red Chilly Powder -- 2 tsp + 1 tsp
Coriander powder  -- 2 tsp
Ginger Garlic Paste -- ½ tsp + 1 tsp
Shallots                      -- 2 - 3 
Garlic                          -- 5 cloves
Onion                          -- 2 cups, finely chopped
Tomato                      -- 1 cup, finely chopped
Cloves                        -- 2
Cinnamon                -- 1 inch piece
Bay leaf                     -- 1
Fennel seeds          -- 2 tsp
Grated coconut    -- 2 tbsp
Poppy Seeds          -- 1 tsp
Curry leaves          -- 1 sprig
Salt                            -- to taste
Water                       -- 1-1½ cup
Oil                             -- 3 - 4 tbsp

Preparation:

Clean and cut the mutton into small pieces. Marinate it with turmeric powder, 2 tsp red chilly powder, coriander powder. salt and ½ tsp ginger garlic paste. Keep it aside for 30 minutes.

Heat 1 - 2 tbsp of oil in a pressure cooker and add the marinated mutton. Saute for 2 minutes. Add the chopped shallots, chopped garlic and water. Mix well and let it cook for 2 - 3 whistles.

Meanwhile, grind the cloves, cinnamon, bay leaves, fennel seeds and poppy seeds into a fine powder. Then add the grated coconut and water and grind into a paste.

Heat oil in a heavy bottomed pan. Add chopped onion, 1 tsp ginger garlic paste and curry leaves. Saute until they are translucent. Add the chopped tomatoes and saute until they are mushy.

Add the grounded masala and 1 tsp red chilly powder and saute until oil separates.

Now add all the gravy from the cooked muttom pieces and mix well. Do a salt check and adjust if required. Keep stirring until the water evaporates and it results in a semi - thick masala. Add the cooked mutton pieces and mix well to let it have the masala coated. Now let it fry until the desired consistency.

Serve with rice / chapathi.

You can also replace mutton with beef. I have tried it too.

Ginger Wine

Ingredients:

Ginger          -- 250 gm.
Sugar            -- 1 ¼kg
Dried Red chillies -- 10 - 12
Citric Acid  -- 2 tsp
Yeast            --  ¼ tsp
Water           --  3 liters

Preparation :

Grate the ginger. Add the sugar, ginger and chillies to the water and let it boil.
Reduce the flame and let it simmer for about 20 - 25 minutes. Keep it aside.

The next day, strain the wine into a big glass bottle / big glass vessel. The bottle should be clean and dry.

In ¼ cup of luke warm water, add yeast and a teaspoon of sugar and let it rise.

Add citric acid and the yeast to the bottle and mix.Leave for 3 days.

You will see sediments in the bottom, without shaking the bottle, transfer the wine into smaller bottles.

Serve chilled.