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!
Dershana
Instant mango pickle (as against regular pickle that is generally allowed to mellow for a few days before use and stays good for many weeks) is something that my dad and now my husband makes regularly once the mango season sets in. My love affair with the tangy,spicy,succulent mango pickle is something that has stayed intact from childhood till now.
Unripe mangoes (pacha manga/kacha aam) - 2-3 medium sized
Onions - 1 large
Green chillies - 4-5 Nos (use the Indian or Thai variety for heat)
Red chilli powder - 2 teaspoons (10 gms)
Curry leaves - 3-4 sprigs
Asafoetida - a pinch
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Salt to taste
Chop the mangoes into small squares. Finely chop chillies and onions. Heat oil in a skillet, add the mustard seeds and allow to crackle. Add the curry leaves, asafoetida, chillie powder, and turmeric powder and saute for a minute or two. Add the chopped green chillies, oniona and mangoes. Toss well adding salt. Take off flame. Can be used immediately. Tastes wonderful with curd rice.
Stays good for 2-3 days if refridgerated.
This lot, made by my hubby, makes its way to Priti's Festive food - His Cooking event on till June 15th.
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