Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

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A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more




I am a huge fan of sweet and sour dishes and if it is a pickle then even more tempting! I bookmarked this recipe quite a long time back and never got around to making it. Finally found the time and made it today. Though the pickle is supposed to taste best a couple of days after it has been made, I could not resist tasting it as soon as I made it. It was delicious and I am sure it will taste better in the next few days. I fell short of lemons, so used a mixture of lime and lemons. The original recipe however uses only lemons. The recipe called for gingelly oil, but I used sunflower oil instead.

Thanks for this recipe Sadia (

Date and lime

This is what you’ll need

Large lemons: 4 (If you are using small lemon / lime, use 8 – 10)

Sugar: 1.5tsp

Salt: To taste

Oil: 2 tbsp

Mustard seeds: 1/2 tsp

Dry red chillies:  3

Ginger: 1/2″ piece (thinly sliced)

Garlic – 10 cloves (sliced or halved)

Green chilies: 3 (slit)

Dates: 20 (finely chopped)

Kashmiri chilli powder: 2.5 tbsp

Fenugreek powder: 1/4tsp

Asafoetida / hing: 2 pinches


Hot water: 1/2 cup

Vinegar: 2 tbsp

Salt: To taste

Let’s get cooking

1. Heat 1 tbsp of oil in a pan. Add the lemons/lime and stir until their skin becomes soft, turning them on all sides. (5 to 8 minutes) Or you can steam the lemons for 8 – 10 minutes until they turn soft.

2. Cool them completely. Cut into 8 pieces. Transfer into a glass jar or a bowl. Add enough salt and 1.5 tsp sugar to the lemon pieces. Mix well and set aside for 1 to 2 days or a minimum of 2 hours.

3. Heat 2 tbsp oil in a deep pan. Season with mustard seeds and dry red chillies. Add sliced ginger, garlic and green chillies. Fry until lightly golden.

4. Next add the chopped dates. Cook until soft, about 3 minutes. (Add 1 more tbsp oil, if required). Reduce the heat. Add chilli powder, fenugreek powder, hing and 1 tsp sugar. Saute for a minute.

5. Add hot water, salt and vinegar. Boil for 2 minutes until thick. Switch off. Set aside to cool. Add the lemon pieces. Combine well. Check for salt. Cool down and transfer to an airtight jar.

6. Heat 1 tbsp oil in a small pan. Cool completely. Pour the cooled oil on top of the pickle. You can have it after 2 to 3 days but it tastes best after a couple of months. Keep refrigerated in order to increase its shelf-life.

date and lime2

Approximate preparation and cooking time: 30 minutes (excluding marination time)

Date and lime 3




I was literally drooling when my amma was telling me about this pickle she had eaten and I could not wait for the raw mango season to try it out at home. Today was the perfect day and it is one of the easiest and quick to prepare pickles. This pickle stays for a week to 10 days and has to be refrigerated.

This is what you’ll need

Raw mango: 2 cups (peeled and cut into thin half inch slices)

Green chillies: 18 to 20 (not very spicy variety)

Mustard seeds: 1 1/2tsp

Oil: 2tbsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Salt to taste

Let’s get cooking

1. In a wide pan heat the oil. Season with turmeric powder and hing. Turn off the gas and let it cool.

2. In the meantime make a smooth paste with the green chillies, mustard seeds and salt, adding a little boiled and cooled water.

3. Add this paste to the chopped raw mango and add to the cooled oil. Mix well.

4. Store refrigerated in an air tight container and use as soon as possible.

Approximate preparation time: 15 minutes



My amma had been telling me about this beetroot chutney for a long time now. She was sure it will be liked by everyone at home, especially my husband, since he is very fond of garlic. I finally ended up making it today and rightly so my hubbie absolutely loved it.

This is what you’ll need

Beetroots: 2

Coconut: 2tbsp

Roasted red chillies: 2-3

Roasted coriander seeds: 1tsp

Tamarind: Marble sized ball

Garlic: 8-10 cloves (sliced into roundels)

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Pressure cook the beetroot and once cool peel and chop roughly into cubes.

2. Grind the beetroot along with the coconut, red chillies, coriander seeds and tamarind to a smooth paste.

3. Empty this paste into a bowl.

4. Heat the oil in a pan and add the chopped garlic. Brown it well.

5. Add this garlic, along with salt to the beetroot paste and mix well.

6. Serve with rice and dal. It also goes well with phulkas.

Approximate preparation and cooking time: 20 minutes

Serves: 4




This August, when I visited my mom’s friends place for tea, there was a lemon pickle that she asked if we wanted to taste. Since I have always been fond of pickles, especially lime, lemon I could not resist. It was sweet, spicy and tangy. When she told me how easy it was to make I could not wait to come home and try it out. Had completely forgotten about it, until today. So finally made it.

I used only 2-3 lemons, since this pickle lasts only for about a week to 10 days and has to be refrigerated.

This is what you’ll need

Lemons: 2

Chilli powder: 2tsp

Sugar: 3tsp

Salt as required

Let’s get cooking

1. Make slits lengthwise on the lemons.

2. Pressure cook for one whistle without adding any water. The lemon once cooked will give out a little water.

3. When the pressure drops take out the lemons and cut into one inch pieces.

4. Let them cool completely. Then add the chilli powder, sugar and salt.

5. Add the water from the cooked lemons and mix well.

6. Refrigerate and use as desired. Shelf life is around a week to 10 days.

Approximate preparation and cooking time: 20 minutes





Another one of my amma’s recipes that she learnt when she was in college! I remember amma always telling me that the brinjal pickle she learnt to make in college was tasty. Somehow I never got around to making it.

Today was a quiet day, with not much of work to do around the house. Was going through the fridge and realised that there was some brinjal that needed to be used. Couldn’t think of a better dish to make than try out the pickle. Goes well as a bread filling too, apart from an accompaniment with rice and dal!

This is what you’ll need

Brinjal: 500gms

Red chillies: 60gms

Ginger: 60gms

Green chillies: 20

Coriander powder: 1tbsp

Garlic: 8 cloves

Sugar: 450gms

Vinegar: ¼ cup

Curry leaves: 10-12

Oil: ½ cup

Salt to taste

Let’s get cooking

1. Cut the brinjals into thin slices and keep in water. Slit the green chillies.

2. Grind half the garlic, red chillies and ginger to a fine paste using little vinegar.

3. Heat the oil in a pan. Add the curry leaves and coriander powder.

4. Add the ground paste, slit green chillies and the rest of the garlic.

5. When soft, drain the brinjal and add to this. Fry until soft.

6. Add the sugar, vinegar and salt. When it boils remove from flame.

7. Cool and serve.



When I was both tempted and impatient to eat the typical konkani style mixed vegetable pickle, my mom came up with the instant recipe. The last time I ate it she had made it for me. This time however, while speaking to a friend about pickles, I suddenly realised that it had been a long time since I made this one.

My friend said that  she would love to try some too, which is what got me to make this pickle once more. Very simple and quite delicious I must say!

This is what you’ll need

Carrot: 1 vati (peeled and chopped)

Lemon: 1 vati (chopped)

Cauliflower: 1 vati (small florets)

Chilli powder: 3tsp

Mustard powder: 1 1/2tsp

Hing (asafoetida): 3/4tsp

Salt to taste

Let’s get cooking

1. Cook the chopped lemon pieces with salt until it releases water. After that add around 1 glass of water and let it boil. Keep aside to cool.

2. Mix the rest of the ingredients in a bowl.

3. Once thoroughly cooled, add the lemon mixture to the vegetables. Check salt.

4. Store in a glass bottle in the refrigerator. Remains for up to 2 weeks.

Approximate preparation and cooking time: 20 minutes.


This is what you’ll need

Green chillies: 30

Garlic: 5 cloves

Vinegar: ½ cup

Sugar: 1½ tbsp

Soya sauce: 1tbsp

Salt to taste

Let’s get cooking

1. Grind the green chillies and garlic to a smooth paste using half the vinegar.

2. Take out and add the rest of the vinegar, salt and soya sauce. Mix well and store in an air tight jar.

3. Refrigerate and use as required. Can be kept upto 2 weeks.

Approximate preparation and cooking time: 10 minutes



This is what you’ll need

Thick yoghurt: 1 cup

Ground mustard: ¼tsp

Juice of half a lemon

Garlic: 1tsp (crushed)

Sugar: ½tsp

Salt and pepper to taste

Let’s get cooking

1. Hang the curd in a fine muslin cloth for about an hour to remove the excess water.

2. Whisk the hung curd lightly, until smooth.

3. Add the ground mustard, lemon juice, crushed garlic, sugar, salt and pepper.

4. Mix well and then refrigerate.

5. Serve with cucumber or carrot slices or warm Pita bread.



This is what you’ll need

Garlic: 20 cloves

Tomato ketchup: 2tbsp

Oil: 2tbsp

Soya sauce: 1tsp

Pepper powder: ½tsp

Water: ¾ cup

Cornflour: 1tbsp mixed in ¼ cup water

Salt to taste

Let’s get cooking

1. Grind the garlic to a smooth paste.

2. Fry this paste in oil on a slow flame.

3. Add the tomato ketchup, water, salt, pepper and soya sauce.

4. Boil and simmer for 2 minutes.

5. Add the cornflour and thicken.

6. Cool and refrigerate until further use.

7. Stays for 10-12 days.

Approximate preparation and cooking time: 20 minutes



This is what you’ll need

Ground ginger: 2tbsp

Ground garlic: 1tsp

Tomato ketchup: 2tbsp

Soya sauce: 1tsp

Oil: 2tbsp

Water: ¾ cup

Pepper powder: ½tsp

Sugar: ½tsp

Salt to taste

Let’s get cooking

1. Heat the oil in a pan.

2. Fry the ginger and garlic for 2 minutes on a low flame.

3. Add the rest of the ingredients and bring to a boil.

4. Reduce the flame and simmer for 2 minutes.

5. Cool and refrigerate.

Approximate preparation and cooking time: 10 minutes


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