Maavina Midi Uppinakayi | Baby Mango Pickle

As soon as the Mango season began in early April, baby green mangoes were making their appearance in mounds in markets everywhere here in Bangalore.

The very sight of baby unripe mangoes just like “baby anything”, is simply irresistible. It must be the size. Miniatures are always so irresistible. Especially tender, baby unripe mangoes which we locals call as Midi Maavinakayi or simply Maavina Midi. Because, they mean one thing. Awesome oil free pickles!

People buy as much as they can to preserve, to consume a little now and more throughout the year until the next season arrives.

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Grated Amla (Nellikayi) Murabba

Murabba means sweetened fruit preserve and Amla Murabba is a favorite of many Indians including yours truly. All through the years we lived in the US, quite often I lamented over the unavailability of fresh gooseberries. Frozen ones never really counted for me.

So, when we moved to India almost 9 months back (the reason I have been missing from this space for all this while!), one of the things that I had to catch up on was savoring local produce from the market, to make up for all that I had missed over so many years. Continue reading

Puliyogare Gojju | Homemade Tamarind Concentrate for Puliyogare

Puliyogare gojju recipe

A 50 year old red-oxide floored kitchen; a huge bubbling baandli (kadai) sits on a gas stove next to a south facing window in the brightly lit corner of that kitchen. The white wall behind the stove turned somewhat brown is spattered with black-brown blotches. A middle aged saree clad lady stands facing the window vigorously stirring the contents of the kadai, her eyebrows cringing, her arms covered in a towel to avoid all the vicious spattering.

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How to make Homemade Yogurt + Tips to set it right

homemade yogurt in clay pot

Where should I start about Yogurt?

If I get carried away which I almost always do, I might start on a poetic note. Such as, if yogurt was a flower, I’d imagine it would be magnolia or white rose.

But I am glad it isn’t. Because, hypothetically speaking, if there’s one good reason I can’t be a full time vegan, it has got to be yogurt other than ghee of course.

Really. You know what is indispensable in my kitchen?

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Roasted Butternut Squash and Kalonji Paratha

Super soft Roasted Butternut squash Paratha speckled with Nigella seeds

Butternut squash paratha

Recently when I was reading this, I realized just how well we, my daughter and I, fit into the foodie mom-picky eater child paradox that I didn’t know whether to laugh or cry. I often resort to sneaking vegetables and fruits, vegetables mostly, so that my almost-five-year-old gets her nutrition while fussing less about new food she’s not comfortable eating or even touching.

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