Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Tuesday, June 24, 2008

Bittergourd (pavakka) Pickle

Bittergourd - 3 big ones ( the light green ones are better suited for pickling)
Green chillies - 100 gms (slit)
Ginger - 25 gms (julienned)
Curry leaves - 5-6 sprigs
Lemon juice - 200 ml (extract from fresh lemon)
Gingelly oil - 20 ml
Mustard seeds - 1 teaspoon
Deseed and thinly slice the bittergourd. Line a steamer with muslin cloth and steam cook the bittergourd slices for about 5 minutes.
Heat the oil in a skillet and crackle the mustard seeds. Follow up with slit green chillies and curryleaves. Saute lightly (the green chillies shouldn't lose their colour). Add the ginger juliennes and the steamed bittergourd. Stir for a minute and take off flame. Add the lemon juice and salt.
Cool and store in a glass jar. Leave overnight. Can be used the next day. Stays good for a week upon refridgeration.

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