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  • onions or shallots are used extensively in recipes throughout South India. You could serve this pickle with rice, spicy vegetable, curries or parathas. This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks.

Ingredients :

  1.     Onion – 1
  2.     Tomato – 1
  3.     Sambar powder -2 tbsp
  4.     Turmeric powder 1/ 4 tsp
  5.     Gingelly – 1 tbsp
  6.     Mustard -1 / 2 tspn
  7.     Cumin -1 tspn
  8.     Asafoetida powder- 1 tbsp
  9.     Curry Tree – as required
  10.     Salt – 1/ 2 tspn or as required

Method :

  • Cut onion, tomato and make into small pieces. In a skillet with oil, mustard to be hot. Fry the mustard, cumin, asafoetida and Curry Tree. Then add onions, cook until the green scent to fry. Then add the tomatoes and fry it. In the end, sambar powder, turmeric powder, add salt, stir  well. Fry on a little time, put them down. To eat With  Dosa, idli and chappati. If fry tomato, adding a little salt, it will fry soon.
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  • Beetroot pickle recipe was easy to follow and already the flavour is delicious. Beetroot freshly harvested and pickled using our special 100% British vinegar but sliced and diced for our convenience. Our special Beetroot Pickle recipe is a delicious filler for that lunch time sandwich.

Ingredients :

  1.     Beetroot – 4
  2.     Chilli powder- 1 tbspn
  3.     Lemon juice – 1 / 4 cup
  4.     Salt – 2 tbspn
  5.     Fenugreek – 1 / 2 tspn
  6.     Cumin – 1 / 2 tspn
  7.     Asafoetida – 1 / 2 tspn
  8.     Gingelly oil – 4 tspn
  9.     Mustard seed  – 1 tspn

Method :

  • Well washed the beetroot, skin up, make the Beetroot poles. Fry fenugreek, asafoetida, cumin in skillet and take the powder. Add oil in skillet and dry. Fry mustard and add beetroot poles. Stove, put in the middle of the island and has a beetroot stir till done. After the lemon juice, chilli, including fried powder, stir well and put down.
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      Pickling is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. Mango gooseberry pickle.  Mango gooseberry pickle is a popular pickle in South Asia and India. This spicy pickles are also available commercially.  It can be stored in a refrigerator and used for about 15 days.


  1. Mango – 1 big
  2. Gooseberry – 200 g
  3. Chilli powder – 200 g
  4. Salt – 11/2 tbsp
  5. Asafoetida – 1/2 tsp
  6. Mustard seeds – tsp
  7. Jaggery – a little


  • Cut mango, gooseberry and grind to a powder in a mixer-grinder.  In a pan add oil, mustard seeds, asafoetida and add powder. Fry chilli powder, salt and add jaggery.  Now it is ready to taste mango gooseberry pickle.

Medical benefits :

  • Gooseberry strengthening the heart. Gooseberry  will subside ulcer, eye diseases, blood circulation and diabetes. In gooseberry, protein, fat, Calcium, ore, iron, vitamin C and contains nutrients. In a small mango, sun- dried meals reduced appetite comes with eating .
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