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Nov 29, 2006


Greetings from Mythreyee. Please send mail to mythreyee [at] paajaka [dot] com. I would love to hear from you. Thank you for visiting Paajaka.

Plantain Podimas / Vaazhakka Podimas

Plantain (Vaazhakka) - 1
1 tablespoon oil
Red Chilli – 1
Mustard Seeds – 1 teaspoon
Urud Dal and Channa Dal – 2 teaspoons each
Turmeric Powder (optional)

Grated Fresh Coconut – 1 tablespoon (optional)
Lemon Juice – 1 teaspoon

Peel the skin from Plantain and cut them into 3 or 4 pieces. Boil in water for 5 minutes. When it cools down, grate the boiled Plantain and keep it aside.

Heat oil in a Kadai, add the Mustard Seeds, when it sputters, add Red Chilli, Urud Dal and Channa Dal. Then, add Turmeric Powder and reduce the heat completely. Now, add the grated Plantain, Salt and Lemon Juice and mix gently. Add Grated Fresh Coconut if you prefer. (Desiccated Coconut is fine). Podimas is ready.

Alternate method:

Instead of adding the Grated Plantain to the seasoning in the Kadai, add the seasoning to the Grated Plantain and Serve.

Recipe Contributed and Photographed by my sister B

Below is a Picture of the same Vazhakka Podimas using Green Chillis instead of Red Chillis. Photo by my sister P.

Nov 26, 2006

Saffron Walnut Eggless Cake

This is one of my most Favorite Food. Being Vegetarian, I miss out a lot of Baking, But trying out various recipes that do not call for Eggs. (I do not prefer Egg substitutes). This is a Wonderful, Very Simple and Tasty Recipe for an Eggless Cake. Since I love Saffron and Walnuts, I have added it to the Cake and that's 'Saffron Walnut Eggless Cake'. Hmm…. simply delicious. A bite of the Brown Crest combined with the Soft Inner Texture…. Tastes really good when served with hot Coffee in the morning. Hey, this Cake is not just for the morning hours. I munch this delight any time of the day. Here is the recipe.

2 cups Maida Flour

1/3 cup Butter

1/2 cup Powdered Sugar

1/2 can of Sweetened Condensed milk

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp vanilla essence

a pinch of yellow/lemon color powder

Water as needed

1 Cup Chopped Walnuts

3-Tablespoon Tutty Fruity

Saffron, 1 teaspoon

Milk – 1 tablespoon

Add Saffron to Milk and stir. Keep it aside.


To the Maida Flour, add the baking powder, baking soda, and vanilla essence. Mix well using a dry Whisk. Keep it aside.

Put melted Butter in a bowl and add Powdered Sugar and using a Whisk or an Electric (Hand) Mixer, mix thoroughly.

Add Condensed milk and mix really well.

Add Maida in one thirds and mix gently (I mean, without using any motorized mixer) and beat unto a cake-like batter. While mixing the Flour, if the Consistency is tight, add little water and mix manually (Not using an Electric Mixer). When all the flour is well incorporated, Using an Electric Mixer, Mix for 3 to 4 minutes. You can still mix using a Whisk if you don't have an Electric (Hand) mixer.

Add the Tutty Fruity, Nuts and Saffron Milk Mixture, Color Powder and Mix gently.

Pour the mixture into a greased cake pan and bake it in preheated oven at 360 F for Approximately 35 to 40 minutes.

Use a Skewer to see if the Cake is done. When inserted into the Cake, and if nothing is clinging to the skewer and the Cake has a golden color crest on the top, it means the Cake is done.

Take it out from the Oven and let it cool down for 10 minutes and toss the cake upside down and let cool completely. Slice and Serve. Do frosting and Icing if you prefer.


Do not grease too much as it will form a thick brown crest even before the cake is fully done.

If using a Motorized Mixer, Mix the batter only in one direction. If it is a double blade mixer, remove one blade. This will incorporate more air in the batter.

Do not level the cake, If the consistency is right this will not be needed.

Nov 25, 2006

Gobi Manchurian - Dry


Cauliflower – 1 – Cut into Small Florets,(DO NOT cut into very small florets)

Maida flour - ½ cup
Corn flour - 4 tablespoons
Red Chilli Powder – ½ spoon
Ginger and Garlic – finely minced – 1 tablespoon

Soy Sauce – 1 ½ tablespoon
Worcestershire Sauce – 3 teaspoons
Green Onions – chopped – a handful

Oil for Deep Frying.

Boil water and add the florets. Boil for 5 minutes. Then, take the florets out and pat dry using a towel. Keep it aside.

Heat Oil for deep-frying. Meanwhile, prepare the batter thus: Make thin batter out of Maida flour and Corn flour. Add the Salt, minced Ginger Garlic, Red Chilli Powder. Mix well.

Dip a handful of florets in the batter; drain excess batter and deep fry until golden brown. When all the florets are deep fried, In a Kadai add all the florets along with Green Onions and the Sauces. Toss the Florets for a couple of minutes in Medium heat. Serve piping hot. Serve with Ketchup.

Nov 24, 2006

Simple Potato Curry


5 Potatoes
Mustard Seeds – ½ teaspoon
Turmeric Powder – ¼ teaspoon
Red Chilli Powder – ¾ teaspoon
Asafoetida (Optional)
Salt as required
Oil – 2 tablespoons


Peel off the Potato Skin and chop it into small cubes. Heat Oil in a Heavy Kadai, preferably Non-Stick, Add Mustard Seeds, when it sputters, add the chopped Potatoes and give a stir. Fry for a couple of minutes and add Turmeric Powder, Red Chilli Powder, Asafoetida and Salt. Stir occasionally. Sprinkle very little water if Potatoes stick to bottom of the Kadai. Fry until Potatoes are cooked. Serve as a Side dish for the Rice. I love this curry with Saaru Anna (Rasam). It’s a very simple dish. Quick and Easy.

Microwave Method:

Peel off skin and Chop the Potatoes. Put it in a microwave safe bowl that has a lid. ( I use a Microwave Rice Cooker). Wash the vegetable and drain off the water. Close with the lid leaving space for Vent. Cook in Microwave on High for 5 minutes.

Heat oil in a Kadai and Add Mustard Seeds, when it sputters, add the Potatoes and add Turmeric Powder, Red Chilli Powder, Asafoetida and Salt. Give it a stir and fry for a minute. Turn Off Heat. Serve as a Side.

Nov 22, 2006

Tomato Mint Chutney


Ripe Tomatoes – 5
A small bunch of Mint leaves
Cumin – 1 ½ teaspoon
Mustard Seeds – ½ teaspoon
Urud Dal – 1 tablespoon
Turmeric Powder
Red Chilli Powder
Oil – 1 tablespoon


Chop Tomatoes finely.

Heat oil in a Kadai and add mustard seeds, when it sputters, add Cumin and Urud Dal. Then add the chopped Tomatoes. Fry until the Tomatoes are cooked. When it is boiling, add Turmeric Powder, Asafoetida, Red Chilli Powder and Salt. Fry for sometime and let the spices blend well with the Tomatoes. Now, add the Mint leaves and fry for a couple of minutes. Turn off the heat completely. Let the content Cool. Grind it to a smooth paste. Do not add water. Tasty Chutney is ready for Dosa or Idli.

Nov 21, 2006

Plantain Roast

Got Plantains? Here is a recipe for a delightful ‘Plantain Roast’ (Vaazhakka Roast) that I want to share. Best when served as a side for Saaru anna (Rasam) or Curd rice.


Plantains (Vaazhakka) – 2
Oil – 2 tablespoons
Red Chilli Powder
Turmeric Powder


Apply little oil in your palm and scrape the Plantain (Just remove the green layer using peeler). Dice the Plantain into small cubes.

Heat a heavy bottomed Kadai, preferably non-stick. Add the Plantain and give it a stir. Keep in Low Heat. After sometime, Sprinkle very little water over the vegetable and add Salt, Red Chilli powder, Turmeric Powder and Asafoetida and give it a stir and continue roasting in low heat. Stir occasionally. If the vegetable becomes extremely dry, sprinkle little water. Do not damp the vegetable too much. Keep in low heat until the vegetable is cooked. Keep a little longer if you want a crispy plantain roast.

Nov 20, 2006

Shai Paneer / Shahi Paneer


Onions – 2 medium – chop it very finely.(Use a chopper)

Tomatoes – 5 medium sized (Blanch the Tomatoes and grind it to a paste)

Garlic cloves – 4

Cumin seeds - 1 teaspoon

Oil – 3 teaspoons

Red Chilli Powder – ¾ teaspoon

Dhania Powder – 2 teaspoons

Cumin Powder – 1 teaspoon (Optional)

Turmeric Powder – ½ teaspoon


Evaporated Milk – 1 can

Crumbled Paneer – fresh crumbled paneer (I used readymade fresh fried cubed paneer which I found in the freezer section from an Indian grocery store)


To prepare Paneer at home:


Milk – 4 cups

Lemon juice – 3 to 4 tablespoons or as required

Heat milk in a pan, when it starts to boil, add lemon juice and reduce heat for one or two minutes. Keep stirring. When whey separates from paneer, remove from heat. Drain it through a muslin cloth and hang it , till all the water goes off.

Shahi paneer preperation:

Heat oil in a heavy kadai. Add the Cumin seeds, Onions and Garlic and sauté until the onions turn translucent. Add the Tomatoe Puree and fry until the Tomato Puree is cooked. Add the Masala Spice Powders and allow it to boil for a couple of minutes. Let all the spices blend with the gravy. Reduce the heat completely. After the bubbling disappears, add ¾ of the evaporated milk and stir. Add the crumbled Paneer (or readymade fried paneer) and stir and Keep it closed. Serve hot with Chapathis,Naan or Parathas.

Nov 17, 2006

Green Peas Pulao

“Oru maalai elaveyil neram, azhagaana ilai udhir kaalam……” (meaning, "one day on a beautiful fall season" - a song from a tamil film Gajni), I wanted something warm and a mildly spiced meal. A very simple dish, cause I was already feeling sleepy on a cold autumn day and didn't feel like cooking much. I thought hey, why not make a simple Pulao and the simplest Pulao that came to my mind was Green Peas Pulao. Here it is.


1 cup Basmathi rice
Green Peas soaked in water the previous day – 1 cup heaped (Frozen peas is fine too)
Onion – 1 medium sized chopped
Ghee/Oil – 2 tablespoons
Cloves – 3
Cinnamon – ½ inch
Sonf – ½ teaspoon
Bay leaf – 1
Green chilli 2 small vertically slit.
Garlic – 3 pods sliced


Soak rice in water.

Heat Ghee/Oil in a Pressure Cooker (mine is heavy kadai pressure cooker from prestige), add Sonf, Cloves, Cinnamon, Bay Leaf, Garlic, Green Chillis and Onion. Sauté until the Onion turns translucent. Add the Peas, then Salt and stir. Allow the content to heat up. Drain the water and add the Basmathi rice to the heated content. Give a stir and allow it to get heated. Add 1 cup water and cook closed. Cook in high for 1 whistle and take the cooker away from the Cooking range, if it is electric cooking range. Open the lid after 15 to 20 minutes. Note: Do not open even if the indicator shows its ready to open). Warm Peas Pulao is ready. Garnish with Coriander leaves.

Click here for Sia's version of Peas Pulao.

This is my entry to Mixed rice varieties event hosted by EC of
Simple Indian Food.

Nov 15, 2006

Kashmiri Pulao

This is my Amma’s most Beautiful, Colorful and Tasty Creation. I love this Sweetie, Fruity and Nutty Pulao. Because it is colorful and has the fruits and nuts and since we use Saffron, we named it Kashmiri Pulao. The recipe for the Pulao is very simple but a little time consuming, since we have to gather all the ingredients. Once everything is assembled, it’s just mixing the ingredients with the rice. Very Simple and definitely worth the try. Here is the recipe.



Sona Masoori Rice or Basmathi rice – 1 cup (I use Ravi sona masoori rice. For this pulao any kind of rice is okay except the sticky rice. Basmathi rice would taste even better)
Salt – 1 teaspoon
Sugar – 2 teaspoons
Saffron – ¾ teaspoon

Fresh fruits:

Apple – 1 – chopped
Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)

Nuts/Dry fruits:

Sliced Almonds – 2 tablespoons
Broken Cashews – 3 tablespoons
Raisins – 3 tablespoons


Carrots – ¾ cup chopped
Green Peas – ¾ cup chopped
Yellow corn – ½ cup


Tutti Frutti
Cardamom – 4 to 5 pods
Ghee – 2 tablespoons
Sugar - 2 teaspoons


1. Cook rice with Saffron, Sugar and Salt and separate grains. Keep it aside in a large mixing bowl.

2. Boil water and add the vegetables. Cook until the vegetables are tender. Drain water and keep it aside.

3. Ghee fry the Dry fruits. Keep it aside.

4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar and Tutti Frutti. Mix gently until all the ingredients are distributed evenly.

Serve warm or at room temperature.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Nov 13, 2006

Cream of Tomato Soup


Ripe Red Tomatoes – 8
Onion Medium Sized – 1
Baby Carrots – 6
Bay leaf – 1
Corn Flour – 1 teaspoon heaped
Milk – ¼ cup
Butter – 1 tablespoon
Salt, Pepper and Sugar.
Finely cut Coriander leaves for garnishing.


Blanch Tomatoes and chop it.

Dice Onions, and Carrots.

Heat ¾ tablespoon of butter in a Pressure Cooker or a Deep curved Frying Pan.

Add Bay leaf and then the Chopped Onions and Sauté and add the Carrots. Fry for a minute and add the Tomatoes.

Fry for few minutes and pour just enough water (may be ½ a cup) and cook covered till the Tomatoes become tender. (Pressure Cooking – 5 minutes).

When it cools down, remove the Bay Leaf and Grind it in a Blender.

Make a White Sauce by adding Corn flour to the Milk and whisking it.

Heat soup with salt and sugar till boiling point, in reduced heat stirring now and then.

Add White Sauce gradually to the Soup while Stirring.

Cook in reduced heat for a couple of minutes.

Serve hot with Pepper. Garnish with finely chopped Coriander leaves. Top it with the remaining Butter.


After adding the White Sauce, do not heat for a long time. Milk will curdle due to acidity of the Tomatoes. Always heat any soup in reduced heat only.

Nov 10, 2006

Soft Idlis


Urud dal - 1 cup

A little note: Before buying Urud dal, ensure the packet has some whitish powder all around the inner walls of the packet and the Urud Dal is whitish in color, Urud dal can be either whole or split. I use Split. (I use Pooja Brand)

1 teaspoon Fenugreek seeds
3 cups Food World White Idli Rice
1 cup Sona Masoori Rice (I use Ravi Brand)
3 teaspoons White flaked rice (Poha)

For the Batter:

In the morning, wash the urud dal, add fenugreek seeds and soak in water.

Mix the idli rice and masoori rice. Wash and soak in water. Wash the poha several times and add it to the soaked rice.

After 3 hours, using the same water, grind the Urud Dal in a Wet Grinder. You can add water while its grinding, see to it that it doesn’t get too watery. Grind until you see some small bubbles. The tip is, when you think its done, grind for 10 more minutes. Take the ground urud Dal and transfer it to a large bowl.

Grind the rice using less water. Let it grind until it is well ground and you don’t feel any coarse rice when you touch the Batter. The tip is, when you think its done, grind for 5 more minutes. (The ground batter should not be too loose or too thick)

Now, pour the Rice Batter on Urud Batter. Add required amount of Salt and Mix well using your hands. Mix really well until everything blends well. Pour it in large containers. I use three boxes. Fill only half the containers. Keep it partially closed in the Oven (Please Do not Switch ON the Oven). Keep it in the oven overnight for fermentation. The next morning the batter is ready for making SOFT IDLIs.

To Store, Refrigerate the Batter. Each time you open a box, you can make soft iddlis.

To Make Idlis:

Grease the idli plates with ghee. fill the idli plates with batter and steam cook covered for few Minutes. I use non-stick idli plates. When the Idlis are done, Take the Plates out and keep it aside for sometime. Let all the steam go away. Then scoop the Idlis.

To make the idlis look more interesting, put a spoon full of grated carrots in the plate before pouring the batter.

Serve Hot with Sambar and Chutney. Click here for Sambar for Idlis.
I have used 3 cups of food world white iddli rice and 1 cup sona masoori rice. Just add 4 cups white iddli rice and omit sona masoori rice. The iddlis come out well in this proportion too.

Nov 9, 2006

Sambar for Idlis


Toor Dal – 1 cup (Red Gram Dal)
Peeled Small Onions – 1 cup (Pearl Onions)
Ripe Medium sized Tomatoes – 2 finely chopped
Tamarind Concentrate – 1 teaspoon ( If you are using Tamarind, take extract from 1 medium lemon size tamarind)
Curry Leaves
Mustard Seeds – 1 teaspoon
Oil – 2 teaspoons

Roast and grind:

Dhania – 3 teaspoons
Urud Dal ( Black Gram Dal) – 2 teaspoons
Cumin Seeds – 1 ½ teaspoons
Channa Dal (Bengal Gram Dal) – 3 tablespoons
Red Chillis
Fenugreek – a little less than ¼ teaspoon


Cook Toor Dal in Pressure Cooker, Mash well and keep it aside.

Heat oil, add Mustard Seeds, when it sputters, add ¾ cup Pearl Onions. Fry for a minute and add enough Water, Curry leaves and boil till Onions become tender.

Fry the remaining Onions and the chopped Tomatoes using very little oil. Fry for a couple of minutes and let it cool. Then, grind this along with the Ground Powder and keep it aside.

When the Onions are cooked, add the Tamarind Extract, Asafoetida and Salt and let it boil for sometime. Add the Ground paste and stir well for a couple of minutes. Reduce the heat and add the cooked Toor Dal and stir.

Serve hot with Soft Warm Idlis.

Nov 8, 2006

Sprouted Moong Bhaji

Sprouted Moong Bhaji is a Quick, Easy and Healthy Side dish for Chapathis. The protein rich Sprout is very health-friendly and are excellent to those trying to lose weight and gain energy


Sprouted Moong – 1 ½ to 2 cups
Onion – 1 Large
Oil – to sauté the onion

Cumin Powder – ½ teaspoon
Dhania powder – 2 teaspoons
Red Chilli Powder

Lemon Juice – 1 tablespoon

Coriander leaves for garnishing


Chop the Onion finely. Sauté the onion using very little oil. When the Onion turns light brown, add the Sprouted Moong. Add Salt and stir for a minute. Add 1½ cups Water. Stir and Keep closed until the Moong is cooked. Then, add the Cumin Powder, Dhania Powder and Red Chilli Powder and Stir well. Let it boil for a couple of Minutes. Then, turn the heat down completely and add the Lemon juice. Garnish with Coriander Leaves. Serve with Chapathis.

Nov 7, 2006

Onion Rava Dosa


Fine Rava – 1 cup
Rice Flour – ¾ cup
Maida – 2 tablespoon

Onion – 1 medium size
Green Chilli – 1
Cumin seeds – 1 tablespoon
Crushed Pepper – 1 teaspoon
Finely grated Ginger – 1 teaspoon ( Optional )
Curry leaves and Coriander Leaves.

Oil for making dosa.


Preparing the Batter:

Mix the Fine Rava, Rice Flour, Maida and Salt. Add little water and make a thick batter without lumps. Keep it aside for one hour.

Meanwhile, chop finely the Onion, Green Chillis, Curry Leaves, Coriander Leaves. Mix all the chopped ingredients together along with Cumin seeds, and Pepper and keep it aside. If you are using a chopper, put all the ingredients together and chop finely.

After an hour, dilute the batter using more water and add the chopped ingredients and mix well.

Preparing Dosa:

Heat a Tawa and pour a ladle full of batter in circular motion from outside to center. Dribble oil around the corners of the dosa. Leave until golden brown. Flip the dosa. When both sides are done serve hot with Coconut chutney.

This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.

Nov 6, 2006

Pomegranate Mint Chutney

I had a small bunch of Mint and a ripe Pomegranate in my pantry. A wild idea struck me. Why not combine the two to make a Chutney that I have never tasted before. A Chutney for the Dosa that I was planning for the night. The idea worked and the result was a delicious sweetie, minty chutney. My husband and my little daughter loved it. Try this recipe. (The yield for the recipe below is very little. You can increase the Measurements Proportionately, if you want more chutney.)


1 large ripe Pomegranate.
1 Small bunch of Mint
½ Green Chilli (if it’s too hot)
1 teaspoon Cummin (Jeera)
Salt to taste


Grind the Pomegranate Seeds with Cummin Seeds, Green Chilli and Salt, to a smooth paste. Do not add water as the fruit has enough juice to grind. (The Paste will be a little Coarse due to the seeds and that’s okay.) Now add the mint and grind again until the mint is ground to a paste. Chutney is ready in Seconds. No seasoning required. It’s a low Calorie and no Oil recipe for Dosa or Chapathi.

Nov 4, 2006

Lemon Rice

Lemon Rice is a traditional recipe of South India. This is known as Nimbehannu Chitra Anna in Kannada, (Nimbehannu – Lemon) and Yezhumichhampazha sadam in Tamil (Yezhumichhampazham – Lemon).


Rice – 1 cup
Lemon – 2 or Concentrate Lemon juice – 3 table spoon
Oil – 1 tablespoon
Mustard seeds – 2 teaspoon
Urud Dal – 2 table spoon
Turmeric powder
Curry leaves
Asafoetida powder
Green chillis – 3
Ghee fried Cashews for garnishing.


Cook Rice, Separate Grains and keep it aside.

Assemble all the ingredients in front of you

Heat oil in a large kadai. Add the Mustard seeds, when it starts to sputter, add the Urud Dal. When the Dal turns light brown. Add the Green chillis, Asafoetida, Curry leaves and Turmeric Powder and turn off the heat completely. Immediately, add lemon juice (readymade or from fresh lemon) and add the salt. Stir well. Now mix the rice gently in the seasoning until the rice content turns yellow. (Taste the rice, and adjust the lemon and salt according to your taste.) Mix well for equal distribution of the seasoning and garnish with Cashews. Serve warm. Many ingredients, but takes very less time to prepare.

Nov 2, 2006

Rava Kesari

Kesari (using regular rava)

Here is the recipe for the south Indian dessert, Kesari using Regular Rava. I have added orange red edible color to it instead of using saffron. This kesari differs from fine rava kesari in measurements but not in the procedure. Let me tell you exactly how the kesari is done using regular rava.[ Click here for Kesari with fine rava ].


Regular Rava - 3/4 cup (not fine rava)
Sugar – 1- ¾ cups
Water – 4 cups
Orange Red edible food color/Kesar food color – less than ¼ teaspoon.
Ghee – 4 tablespoons
Cardamom – 5 pods crushed
Ghee fried Cashews.


Ghee roast the Rava and keep it aside. Heat water in a heavy kadai. When it starts to boil reduce the heat and add the Rava slowly (keep stirring while adding, to avoid lumps). Keep stirring until most of the moisture is absorbed and the rava is fully cooked. Add the food color and stir. Then, add the sugar slowly, while stirring at the same time. You will notice the consistency loosening. Add the cardamom. Keep stirring until the kesari thickens. It will start sticking to the bottom when all the moisture is absorbed. Now, add the Ghee and stir well. Garnish with raisins/cashews. Serve hot or at room temperature.

Tomato Rice

This is a very simple way of making Tomato Rice, especially when we have to get ready the lunch box in the busy morning hours. I cook rice in my Microwave rice cooker. The rice grains do not stick to each other which is good for all kinds of Mixed rice recipes.


Rice – 1 cup
Tomatoes – 6 – (Red ripe juicy tomatoes – Chopped)
Onion – 1 medium (Chopped)
Mint leaves – handful
Curry leaves – 1 strand
Oil - 1 tablespoon
Mustard seeds – 1 teaspoon
Urud Dal – 1 tablespoon
Green Chillis – 2 (if its too hot)
Turmeric Powder


Cook rice, separate grains and keep it aside.

Heat oil in a kadai and add mustard seeds, when it sputters, add the urud dal, When the urud dal turns slightly brown, add the green chillis. Add the onion and sauté until it turns translucent. Add the tomatoes and sauté until the tomatoes are cooked and blends with the onion. Now add the turmeric powder, asafoetida and Salt. Stir well. Add the mint leaves and curry leaves and salt and stir well. Reduce the heat completely and add the rice and mix gently until the white rice grain is not seen. Serve hot with chips/raitha.

Nov 1, 2006

Strawberry Pickle

Being a great lover of Strawberries, I wanted to try some new recipe out of this colorful delicious fruit. I wanted to add some spice to it with a touch of sourness and …..came the recipe “ Strawberry Pickle”. Sounds peculiar, but worth the try. The first time I tasted the pickle, I swear, it did not impress me much. But I never knew that, it would take sometime to acquire the new taste. I started loving this yummy pickle especially with curd rice, a combination never heard of. Dear Strawberry lovers, I present to you the recipe for the tasty “Strawberry Pickle”.


1 cup chopped fresh strawberries
1-tablespoon limejuice
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
Salt to taste

Mustard seeds – ½ teaspoon
Jeera (cumin) – 1 teaspoon
Aniseeds (sonf) – 1 teaspoon

Dhania powder - 1/2 teaspoon
Oil – 2 teaspoons


Put the chopped Strawberries in a bowl, add the lime juice, red chilli powder, turmeric powder, and salt and mix gently. Heat oil and add the mustard seeds, when it sputters, add the Jeera, dhania powder and Aniseeds. Now add this to the prepared Strawberries and mix well. Remains fresh for 1 day when refrigerated in an airtight container.