Sunday, 29 January 2012


Garlic pods (peeled and sliced )-250gms
Ginger (peeled and grated) -50gms
Mustard seeds (roasted) -1tsp
Feugreek seeds (roasted) -1tsp
Cumin seeds (roasted) -1tsp
Red Chilli powder -4tsp
Turmeric powder -1tsp
Asafoetida powder-1/4tsp
Salt-to taste
Vinegar- 1/4 cup
Gingelly oil -100 ml
Curry Leaves- 2sprigs
  1. Soak the sliced garlic pods in vinegar over night along with half the amount of salt to be used.
  2. Next day ,heat the gingelly oil in a pan and fry the chopped ginger. When the colour changes remove from oil and set aside.
  1. Drain the garlic pods from vinegar and fry them to a light golden brown colour in the same oil.
  2. Remove the pods from oil .
  3. To the same oil add the curry leaves and all the powdered ingredients and fry for a few minutes till the raw smell is no more.
  4. Add the fried ginger and garlic to the pan along with the vinegar use to soak the garlic pods.
  5. Cook for a couple of minutes and remove pan from stove.
  6. Leave the pickle to cool before storing in a dry sterilized jar.

Thursday, 26 January 2012


Oranges -2
Mangoes- 3
Sugar -to taste
Condensed Milk -2Tbsp(optional)
1.Squeeze the juice from oranges.
2.Peel and slice the mangoes into medium size pieces.
3.In a blender put in the mango fruit chunks, orange jiuce, sugar to taste and condensed milk.
4.Blend till the mixture is homogeneous.
5.Serve chilled .

Note: Adjust sugar according to sweetness of mango fruits.