The powder can be stored fresh for couple of months. Makes: around a Cup of Raw Garlic Powder.

Ingredients: Garlic 5 Cloves Red Chili Powder 1/2 Cup Salt 1/4 Cup or less Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Peel and roughly chop the garlic cloves. Grind coarsely garlic cloves with help of a spice grinder.

Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl. Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.

Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…) Notes: Make sure not to burn the spices. Suggestions: Adjust red chili powder and salt according to taste.

Variations: Add a 2 inch piece of raw tamarind while grinding the garlic. Other Names: Raw Garlic Powder (less)

Once the dal and vegetable mix boils with the masala and starts giving out a flavour, season it with mustard, jeera and crushed garlic cloves. Garnish with coriander leaves.

You must see that the dal and vegetable is not over cooked. RELATED RECIPES Egg Kothu Parotta Badam ragi malt No Bake Biscuit Custard Pudding Cake Chettinad masala kozhambu Kashmiri chapathi Ingredients: 1 potato 1 big onion 2 tomatoes, chopped fine 3-4 vegetables like cauliflower, bhendi, beans (choice depends) Coriander leaves chopped finely 3 cloves 2 teaspoons garam masala 1/2 teaspoon turmeric teaspoon chilli powder 2-3 bay leaves 1 cup tur dal or mix dal (tur,masoor,mung,urad dals) 2-3 green chillies slit length wise 1 small piece ginger crushed Salt to taste Seasoning: mustard, jeera 2-3 cloves of garlic crushed (less)

The fried ingredients are then ground into coarse paste with salt. Serve mirchi thecha with or with steamed rice and ghee or with dal rice etc… Makes: around 3 Tablespoons of Mirchi Thecha.

Ingredients: Green Chillies 8 – 9 Garlic 4 – 5 Cloves Salt 1/2 – 1 tsp Oil 1 tsp Method of preparation: Remove stems and chop the green chillies into halves. Peel, remove hard ends and halve the garlic cloves.

Heat oil in a pan, add garlic and green chillies. Fry till garlic turns light golden brown and the skin of chillies starts to brown.

Remove from heat and cool to room temperature. Using a mortar and pestle, pound the green chillies, garlic and sufficient salt into coarse mixture.

Alternatively, using a spice grinder to pulse the mixture couple of times for a coarse texture. Remove the mirchi thecha onto a bowl and stores for a week or two if refrigerated.

Serve mirchi thecha with or with steamed rice and ghee or with dal rice etc… Notes: Prefer long tender green chillies for this recipe. Suggestions: Adjust green chillies according to spice level.

Variations: You can also add a few cumin seeds while frying the green chiles. Other Names: Spicy Green Chilli Relish, Mirchi Thecha, Mirapakaya Velluli Pachadi (less)

The ground mango garlic mixture is then mixed with spice powders and finished with warm oil. Serve quick mango garlic pickle with steamed rice or with dosa etc… Makes: around 2 1/2 Cups of Quick Mango Garlic Pickle.

Ingredients: Raw Mango 1 Small Garlic 6 – 8 Cloves Red Chili Powder 3 Tbsps Salt 1 Tbsp or to Taste Talimpu: 1/8 tsp 1/8 tsp 1/8 tsp a Big Pinch 5 Oil 3 Tbsps Method of preparation: Peel, wash, and roughly chop the raw mango (around 1 1/2 Cups). Peel and roughly chop the garlic cloves.

Using a blender, pulse the raw mango and garlic cloves coarsely. Alternatively, mince the raw mango and garlic.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, remove from heat.

In a mixing bowl, add raw mango and garlic mixture, red chili powder and salt. Mix well and stir in the above warm oil along with the spices.

Serve quick mango garlic pickle with steamed rice or with dosa etc… Notes: Make sure not to over grind the raw mango. Suggestions: Adjust red chili powder according to your preference.

Variations: If raw mango is not sour enough, add a tbsp or two of lemon juice. Add a pinch of fenugreek seeds powder if you desire.

Other Names: Quick Mango Garlic Pickle, Mamidikaya Velluli Pacchadi Mukkalu (less)