You know those mangoes we get this time of the year, neither ripe nor unripe but somewhere in between. Too sour to be eaten as-is or used in milkshakes, but not raw enough for panna. What to do with such mangoes?
This was my first attempt at making pickle the traditional way and I have to confess I was nervous. The pickle jar needs to be placed out in the sun during the day and brought inside before sundown, regularly for days together. It needs to be handled with super-dry, ultra-clean equipment. My anxious mind asked – with no prior experience to bank on, a 9-to-6 job and other pressing domestic matters, will I be able to keep up with the discipline of pickle-making?
I did – and a week later, have this delicious green chili pickle recipe to share with you. Detailed step-by-step pictures included.
Nothing beats besan in making “sabzi” when you have no vegetables on hand! Try the jhunka / zunka to see how – in this recipe with spring onions for zing.
A bright side dish to perk up your mealtimes. Cucumber pomegranate salad with the zing of lemon and mint – the very definition of healthy gorgeousness.
Rich, thick pasta sauce with tomatoes made in your own kitchen. Tough task, you think? Pardon the hyperbole, but making this sauce is the easiest thing in the world.