Wednesday, October 30, 2013

Amla (Gooseberry) Pickle



This recipe is courtesy of my sister. We fell in love with this pickle that she prepared especially for us when we visited her. The gooseberry was soft, and so rich in flavor that every bite was so yum! 

Well, now you get to enjoy as well!  Here is the recipe.


1.   Indian gooseberries (Nellika or Amla) – 650 gms
2.   Green Chillis – 7,  chopped
3.   Garlic – 20 pods, chopped small
4.   Curry leaves – 2 sprigs
5.   Mustard seeds – 2 tspn
6.   Pickle masalas: chilli powder-1 tspn, fenugreek powder- 2 tspn, asafoetida – ½ tspn.
7.   Vinegar – 2 tbspn
8.   Water – 1 cup
9.   Turmeric powder – 1/4 tspn
10.        Salt – ¼ to  ½ cup (as required)
11.        Gingerly oil – ½ cup (I used vegetable oil)


1.   Boil the gooseberries in water, till the color changes to yellow, and becomes soft. Keep it aside to cool, and then cut it into 4-5 pieces after removing the seed. Note: if using fresh gooseberries, this step will take longer unlike the frozen kind.
2.   Heat oil, add the mustard seeds. When it splutters, add garlic, chopped chilli, curry leaves. Once the raw garlic smell is gone (around 4-5 min on medium heat), reduce the flame, and add the pickle masalas. You do not want to burn the masalas, as that will alter the taste. Add salt.
3.   Mix in the cut gooseberries, excluding the water, and sauté for 3-4 minutes.
4.   Add the water the gooseberries were cooked in, and allow it to boil. Once it starts to boil, switch off the stove.
5.   Once the pickle has cooled down, add vinegar, and store in clean dry air tight container.
6.   Voila, yummy amla pickle is ready to be enjoyed as a side dish to rice or chapathis along with other curries! Keep refrigerated to enjoy for 2-3 weeks.

Sunday, October 27, 2013

Pineapple Pachadi


I am not a huge fan of having a sweet fruit dish along with my meals, but I had to try this one! Mixing pineapple with ground coconut turned out to be a winner combo!
This is a common side dish in an onam sadya. This recipe was adapted from here.


1.    Pineapple – 5 cups, chopped (see pic below)
2.    Turmeric powder – ½ tspn
3.    Red Chilli powder – 1 tspn
4.    Salt – as required (I added 1 tspn)
5.    Jaggery – 1 block (or 5 tbspn grated)
6.    Grated coconut – 2.5 cups
7.    Cumin seeds – 1 tspn
8.    Yogurt – 2.5 cups
9.    Tempering: mustard seeds – 1.5 tspn, dried red chilli -3, curry leaves – 2 sprigs


1.    Add the chopped pineapple pieces, turmeric, and chlli powders, jaggery block with 1/4 cup water (since the pineapple pieces will be releasing water you don’t need to add much) and cook on medium flame till the pineapple is fully cooked, and all the water evaporates.
2.    While the pineapple is being cooked, grind the coconut, and cumin seeds to a coarse mixture, and keep aside.
3.    Once the cooked pineapple has cooled down, grind it to a coarse mixture.
4.    Return the ground pineapple mix to a pan, add the coconut mix, and cook this till the raw smell of coconut goes away, around 5-6 mins on medium flame. (Since this mix is thick when it gets hot, it will start splattering, so be careful. Reduce flame, and/or keep the lid on.) After it cools down, add yogurt.
5.    On the side, heat oil, splutter mustard seeds, add dried red chilli, and curry leaves .Add this temper to the yogurt-pineapple mix. Voila, pineapple pachadi is ready to be enjoyed with plain rice!

Note: if the pachadi is not sweet enough, add sugar. However, if it is too sweet, add more yogurt!


Friday, October 4, 2013

Chocolate chip Zucchini muffin

Healthy and tasty! This is very easy to bake, and very nicely hides the fact that you have a vegetable in the muffin! This recipe was adapted from here.


  1. All Purpose flour –3 cups
  2. Baking soda- 1 tspn
  3. Baking powder – 1/2 tspn
  4. Cinnamon – 3 tspn
  5. Nutmeg – 1/8 tspn
  6. Sugar – 1 3/4 cups (I used 1.5 cups of brown sugar instead)
  7. Eggs –3
  8.  Oil - 1 cup (olive or vegetable)
  9. Vanilla  extract – 2 tspn
  10. Zucchini – 2 cups (I used like 3 cups)
  11. Salt -1 tspn
  12. Chocolate Chip (optional) – 1 cup (I used mini chips, which had the right amount of sweetness with each bite)


  1. Prepare the wet ingredients – beat eggs, mix in sugar, vanilla extract, and mix well.
  2. Lightly peel, and grate zucchini. Add this to the wet ingredients.
  3. Prepare dry ingredients – mix flour, cinnamon, nutmeg, baking soda, baking powder, and salt together.
  4. Add the dry to the wet ingredients. Mix well. Add chocolate chips and/or nuts to the wet mix.
  5. Pour into 2 (already greased, and floured) bread pans or as I did 1 muffin tray, and one bread pan.
  6. Bake at 350F for 35 to 40 minutes or till poking center portion with a toothpick comes out clean.