Friday, December 08, 2006
It was that time of the year when Chaturmaas the four month sacred period was going to start. I had some garlic bulbs that were unused and I was not ready to use garlic in anything and everything I cooked. So decided to make a pickle. This year I had already made 4 other preserves hence didn't want to go about making the masala myself. Also there was a packet of Bedekar's Pickle masala lying around that I wanted to use. Here is what I did.
3 bulbs garlic
1 table spoon Bedekar's pickle masala
1/2 lime juice
1/2 cup oil
Peeled the pods and cleaned to get the garlic pods. Fried them in oil for 2 mins. Let it cool for 5 mins added masala, lime juice and mixed. Cooled completely through the day. Before going to bed transfered the pickle into a dry jar. It gave me about 300 ml jar pickle. Generally we start using pickles as soon as they are made even if they haven't aged yet. This pickle was fortunate it aged for 4 months.
The first trial was with curd rice served to my friends and they gave a thumbs up!
P.S: I realize now my pickles have a story each attached to it especially the Kairiche Pickle. Will share my labours love with you soon and the Upadvyap we did for it all for the love of home made pickle with the specific type of mangoes that we like so much. Friends I will be away till next year so Happy New Year! in advance.
Thursday, December 07, 2006
About 1 kg of lime peels in brine
1/4 cup red chilli powder
1 tablespoon mustard seeds
1/4 cup sambar powder
1/2 cup Oil
Wednesday, December 06, 2006
1 cup leftover Dhokla
1 tablespoon thin shev
1 teaspoon lime juice
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/2 teaspoon toasted cummin seeds powder
1/2 teaspoon toasted corriander seed powder
Tuesday, December 05, 2006
Ashwini made laddoos with the dehusked moog dal check out her version.
Monday, December 04, 2006
Friday, December 01, 2006
This salad is much loved in my family due to the color, crispiness and yet warm bite it provides. I just loved taking the pictures and knew my blog would look festive with them so forgive me for the similar looking shots. I devepoed a real taste for the salad when I was working in nightshifts for a while. I din't want to eat heavy food yet wanted to keep full through the night without the side effects of doing night shifts. This recipe is just great for students who stay up all night to study during exam times.
1/2 cup Conchiglie(shell) Pasta
some cabbage, tomatoes, carrots, zucchini chopped large
Then prepare the veggies. In a shallow pan roast the veggies with minimum oil and salt as per taste. They should look like this. If you notice I had roasted zucchini too but it did not cook well and had to weed it out while eating. Therefore in this recipe I have suggested it be cooked along with the pasta.
The sugar bead jewelry made by Kavita Dhuri Kadu Sankrant 2016 came fast. It was the first festival after my marriage in Dec 2015....
Today's first Makar Sankranti exchange, banana, sugar figurines, bettle leaf and nut, berries and a mix of roasted til, jaggery, pieces...
It has been such an eventful last week for reasons more than one... One was Friday, my nephew's birthday. He threw a googly a...
I was a kid in the time of black and white TV when on one sunday afternoon I saw this punjabi lady make this dish on TV. After that many a ...
Many years ago, for the first time I read about Eeya Chombu on this lovely blog called Saffron Hut . I was totally smitten by this ...
Today I had to send some one off to Mumbai and also had to welcome some back the to Bengaluru. So I made this sweet dish that is so ...
Some time ago my colleague, Seema had invited us for her daughter's birthday party. The catering was sourced from Adyar Ananda Bh...
Happy Makar Sankrant! Hope you are flying kites, eating tilgul and enjoying the last bit of the winter chill. It's been quite cold i...
Post Makar Sankrat there is a frenzy of activity every weekend in maharashtrian households in Mumbai for almost a month. Its the ladies bo...
Coming Back to blogging is a homecoming for me. It has to be with something special for this post. I had experimented on making Brun Pao. T...