Mango Pickle is the most commonly made condiment in India. Mamidikaya(Mango), Avakaya (Mustred Mixed Pickle) is a special preparation made with a mix of Raw Mango's properly cleaned and cut, mixed with mustered powder, Red Chilly Powder, Rock Slat and Gingelly Oil.
Our pickle is prepared using spices and Gingelly oil specially prepared by experts from the East Godavari Districts of Andhra Pradesh.
Pacha Avakaya (Yellow Mango Pickle), made only by people belonging to East Godavari Districts as the Yellow Chillies (Pacha Merapakaya) is cultivated in Gollaparollu in Andhara Pradesh.This is a special preparation made with a mix of Raw Mango's properly cleaned and cut, mixed with mustered powder, Yellow Chilly Powder, Rock Slat and Gingelly Oil.
Our pickle is prepared using spices and Gingelly oil specially prepared by experts from the East Godavari Districts of Andhra Pradesh.
Menthi Kaya, a treditional Andhra receipe repalaces Musturd powder with Fenugreek powder (Menthi powder or Methi Powder).
Fenugreek Powder is rich in Vitamins A, B, C, E Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc Carotene, Chlorophyll, Digestive Aid, Trace Elements, Amino Acids Phyto-Nutrients.
Fenugreek seeds are also helpful in the management of diabetes.
Tomato Pickles taste tangy with, hot and sour with flavours of Methi and Garlic(Optional), The amount of Red Chilly powder, Genugree Seeds powder to use here depends on the kind of tomoatos you use. Depends on the taste of the Tomato's, a good quantity of Tamrind is also mixed to give the Sour taste.
Tomato Pickle goes well with Rice or Indian Bread.
The Indian style of Lime pickle is a staple in most South Indian houses. Since lime and lemons are available all year long.
Lime Picke goes well with almost any thing. Can be had with Idly, Dosa or Paratha. Goes well with Hot rice too.
Curry leaves have lot of medicinal properties. It is rich in calcium and has vitamin A also. Oil made from curry leaves is said to prevent hair fall and delay hair greying. Curry leaves powder can be stored for a month and can be used when needed. Nothing can beat the fresh flavor of homemade curry leaves powder. Hot steamed rice with curry leaves powder and a tsp of ghee is heavenly. Try it and see.
Gongura is a plant, either Kenaf (Hibiscus cannabinus) or Roselle (Hibiscus sabdariffa), grown for its edible leaves in India.
Gongura pacchadi is quintessentially Telugu cuisine along with pacchadi (chutney or relish). Telugu people, While it has many culinary uses, the most popular is the pickled version.
Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition
During the season we get fresh red chillies in the market,it is usually ground with tamarind and salt and is stored in clean air-tight bottles for over an year.When we need to serve it with rice,scoop out a small portion of the pacchadi and temper it with mustard seeds and asafoetida in generous amount of oil.It is really a fiery chutney and if you are not used to spice, it can even bring tears in your eyes.It mellows down the spiciness to an extent and makes it very tasty too.
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