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BIRIYANI MASALA Cinnamon sticks(pattai)-160 gm     Red chilies-10 gm or 5 numbers Anistar or annasi poo -25 gm Cloves-35 gms Cardamom -35 gms. As whole before grinding-275 gm After grinding -250 gm Method Combine everything, saute it in a kadai for a few seconds. Grind it in a mixer to get a fine powder. Store it in an airtight container. This is my MIL recipe.

LEMON PICKLE Ingredients: Lemon 5 nos: cut into small pieces Dry chilies 10 Salt..Rock salt grinded in a mixer to a powder Methi {vendhayam} dry roasted powder 5 pinches Pressure cooker A small stainless steel bowl with lid METHOD Wash the lemon before cutting and wipe it dry. Cut the lemon into small pieces. Grind dry chilies and keep it aside. Take a bowl, keep the cut lemon in it, add rock salt ground to a fine powder and add to the lemon bowl, close the lid. Now double boil it in a pressure cooker for 10 whistles. Release the pressure manually, and open the cooker lid. Slowly remove the lid of the bowl, you can see the salt melted, the lemon pieces finely cooked, and resemble watery. But its not water, its melted salt. Let it cool. Now add the dry chilies powder, little methi powder, asafoetida, and mix well. It has a shelf life up to six months without refrigerating