Ingredients:-
Prawn - 1 kilo
Red dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Clean the prawns and mix with turmeric powder and salt and keep aside for 15 minutes.
In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingredients:-
Seer Fish (Vanjaram) - 1 kilo
Kashmir dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes.
In frying pan fry the fish using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingredients:-
Tomatoes – 1-1/2 kilo
Tamarind – 3 75 gms
Chilli powder – 175 gms
Salt – 200 gms
Asafoetida – size of small lime
Turmeric Powder – 150 gms
Gingelly oil – 1 kilo

Method:-
Cut the tomatoes and grind in a mixie to a puree consistency
Clean and soak the tamarind, when well soaked, grind it.
Boil the tomato puree, till it becomes thick
Boil the tamarind puree till it becomes thick.
Now add the tomato puree and tamarind pulp together in a thick bottom vessel. Mix well, add chilli powder turmeric powder and salt and mix well again.
Fry the asafoetida in a little oil, powder it, add it to the pickle mixture and mix well.
Heat the oil in a vessel and keep.
To the tomatoes mixture, add the heated oil little by little and cook well, till it is well cooked and does not stick to the hand when you touch it and the oil floats on the top. Remove from fire, cool and store.

Ingredients:-
Lime - 30
Rock salt - 300 ml
Lime juice - 2 Tumblers
Rock salt - 1/2 Tumbler
Method:-
Make criss – cross cuts on top of each lime
Dry the salt in the sun for 1/2 an hour and powder it.
Fill each lime with salt, through the criss – cross cuts.
Add hot water to the remaining salt. See that all the salt has dissolved. Strain & keep the water. Cool it.
For 2 days, keep the salt filled limes indoors, covered.
On the 4 th day, keep the limes (along with the water added to it) in the sun for 1/2 a day for 3 consecutive days. Remove and store in jars or Bottles.
If you feel it is dry, you can add boiled & cooled water as required.

Ingredients:-
Lime - 30
Rock salt - 300 ml
Lime Juice - 2 Tumblers
Rock salt - 1/2 Tumblers (Powdered)

Method:-
Cut limes, add salt mix and keep covered indoors for 2 days.
On the 3 rd day, cover and keep in the sun for 5 to 6 days
At this stage pour the second set of ingredients (after straining) to the sun dried lime and salt mixture.
Roast 1 teaspoon fenugreek powder & keep aside.
In 3 tablespoon gingelly oil, fry 1 gooseberry sized asafoetida cool, powder and keep aside.
Heat 1/2 tumbler gingelly oil and crackle 1 teaspoon mustard seeds in it. Pour into the lime & salt mixture.
Next add 100 grams Kashmir chilli powder, fenugreek powder and asafoetida powder. Mix well and store in jars or bottles.

Ingredients:-
Garlic – 1.5 kg.
Juice of lime – 1600 ml. (100 lime)
Salt – 200 gms.
Gingelly oil – 200 ml
New Red chilli – 1 kilo and 600 gms
Dhania – 175 gms
Jeera – 175 gms
Mustard – 100 gms
Black gram dhal – 50 grams
Fenugreek – 175 gms
Curry leaves – 50
Asafoetida – A handful
Jaggery – 50 gms to 200 gms.

Method:-
Peel skin of garlic and set aside.
Heat a little oil in a vessel, fry the asafoetida. Remove from fire, powder it and keep aside.
Dry roast the dhania, fenugreek and jheera separately, powder separately and keep.
Heat a little oil in a vessel, fry the red chillies, remove from fire and keep aside.
Dry roast the salt and when half roasted add curry leaves, fry, remove from fire, powder and keep aside.
Heat oil in a vessel, cracke mustard seeds and black gream dhal. When golden brown, add the lime juice.
When the juice begins to boil, add one by one, the roasted and powdered ingredients.
When this mixture begins to boil, add the garlic and the powdered jaggery.
When the jaggery melts, remove from fire. Cool and store in bottles or ceramic jars. Consumption can be after a week.