I love to cook and this is the place where I share some of my favorite recipes.

Maisie and I picked some gorgeous long beans from our garden and we couldn’t wait to enjoy them. One of my favorite ways to enjoy long be...

From breakfast to dessert, you can scramble, fry, bake, blend, and whip it.

We hebben de topklassieker hamrolletjes met witloof in een lente-jasje gestoken en er een versie met onze nationale trots, witte asperges, mee gemaakt.

Először is azzal kezdem, amit a konyhában járatos háziasszonyok sem tudnak mindig és sokáig nekem is gondot okozott -kivéve ha beleásták már magukat a keleti-indiai gasztronómiába-, hogy a curry általánosságban a világon sokkal inkább egy egytálétel nevét jelzi, mintsem a fűszerét. A keveredés abból adódik, hogy az Indiában honos fűszernövény, a curry levél a fő alkotóeleme a szaftos, általában vegetariánus keleti ételeknek. A nálunk curry néven ismert fűszer pedig Indiában egyáltalán nem létezik. Több fűszer keverékéből áll, sárga színét a kurkuma adja, curry levelet pedig egyáltalán nem tartalmaz. A keveréket az Indiából hazatérő britek fejlesztették ki, hogy megpróbálják utánozni az indiai ízhatást.... Vagyis ismét igaz az, hogy ezek az angol megkavarták a dolgokat és feje tetejére állítottak ezt-azt.... Jó hír viszont az, hogy ennek a curry nevű keveréknek köszönhetően otthon is bárki előállíthatja. Már csak citromnádat, chillit és kevés curry levelet kell hozzá vadászni.... A zöldségek szabadon variálhatóak, kinek mi van éppen a hűtőjében illetve szezonálisan mihez lehet hozzájutni. Csak a képzelet szab határt! Itt gyorsan meg is említem, hogy ebben a receptben lila, bimbós brokkolit használtam, ami odahaza azt hiszem egyáltalán nem ismert. Sajnos! Pedig gyönyörű, ízes és nagyon különleges mind a textúrája, mind pedig a színe. Az pedig csak a hab a tortán, hogy még a kis levelei is nagyon finomak.... Hozzávalók: 4 személyre 3 salotta 3 gerezd fokhagyma kevés olaj hüvelykujjnyi friss gyömbér 2 konzerv, vízben eltett csicseriborsó (800 gr) 15 dkg friss gomba kb 20 dkg brokkoli 1 konzerv hámozott, aprított paradicsomkonzerv (400 gr) 1 konzerv kókusztej (400 ml) 1 teáskanál őrölt római kömény 1 teáskanál kurkuma szárított curry levél 1 citromnád 1 chilli 1 teáskanál őrölt koriander 1 lime és kevés friss koriander levél a tálaláshoz A curryt olyan edényben készítem mindig, amelybe a végén mind belefér, vagyis rögtön az elején egy nagy méretű nyeles serpenyőt vagy egyéb fedővel rendelkező edényt veszek elő. Kevés olajat hevítek benne, majd hozzáadom az apróra vágott hagymát. Ha már megpuhult, jöhet hozzá a zúzott fokhagyma. Megkeverem, félrehúzom és belekeverem a fűszereket: a reszelt friss gyömbért, római köményt, kurkumát, chilit, koriandert majd visszeteszem a tűzre és átforrósítom. (ha nem szeretnék nagyon erős curryt főzni, a chilli paprika magját előzőleg eltávolítom és csak a piros húsát használom.) Hozzáadom a csicseriborsót a levével együtt. Ha nem konzerv borsót használok alaplével öntöm fel majd fedő alatt puhára főzöm. A konzerv borsó estében ez 10-15 perc. Hozzáteszem a citromnádat is, amit előzőleg hosszában félbevágok valamint a megmosott gombát. Ezután jöhet a paradicsom. Ezzel is kb 10 percig főzöm, közben megsózom. A kókusztejet egy tálba öntöm, majd habverővel csomómentesre keverem. Kevés forró levet adok hozzá a paradicsomos curryból, simára keverem. Közben a curryt leveszem a tűzről majd állandó keverés mellett nagyon lassan adom hozzá a kókusztejet a paradicsomos curryhoz. Ezzel a hőkiegyenlítéssel próbálom elkerülni, hogy a végén a kóksuztej csomós legyen. Ezután adom hozzá a rózsákra szedett brokkolit és már csak nagyon alacsony lángon főzöm addig, amíg a brokkoli megpuhul de még nem esik szét. Ekkor leveszem a tűzről. A citromnádat kiveszem és eldobom. Melegen Naan kenyérrel tálalom, tetejét friss koriander levéllel díszítem és lime levét facsarom rá. Ízlés szerint natúr joghurtot is kínálhatunk mellé.

I had decided on the menu plan to make chicken drumsticks for tonight's dinner. As I went into the kitchen to get it started, I realized...

Learn how to make KaaTu Mavina Hannina Saaru/Gojju ~ Sweet, spicy and tangy wild mango soup/curry from Udupi-Mangalore A big hello from India! :) It’s been 3 weeks since we landed here and the life has been, well, little chaotic trying to do hundred and one things at once! We have been struggling to come up with the fact that this is not our annual month long holiday with our loved ones and we are actually going to live here permanently! Sometimes I feel it’s all a dream and I will wake up next moment in our old house in England listening to the howling wind, grey skies and rain drops splattering around! But that is not the case as every time I wake up here in my parents’ home, all I can hear are the noise of tweeting birds, bright sunlight streaming through the curtains and to the lull of ceiling fan… Life is so much different to the life that lived just a month ago… I will write more about our Indian adventure later as we are still living out of suitcases. Since we are in the middle of peak of Indian summer, I am finally able to indulge in all summer bounty! Mangoes, watermelons, jackfruits, bread fruits, melons, tender coconuts, palm fruits to name the few. I feel fortunate to fins these treasures after 10 long years and I feel no shame to call myself glutton when my teeth sink into the juicy fleshes of summer fruits and vegetables! One such fruit I missed greatly was the KaaTu/NaTi Mavina Hannu or wild mangoes that are available locally during summer. Unlike the popular mangoes from India like Alphanso or Kesar, these tiny wild mangoes are fibrous and are usually quite sour with a hint of sweetness in them. They are mostly used in cooking many delicacies in my hometown and one such delicacy is KaaTu Mavina Hannina Saaru/Gojju. KaaTu Mavina Hannina Saaru/Gojju is probably one of simplest and easiest recipes as it uses just a handful of ingredients. But don’t go by the simple ingredient list as the taste and flavour of this unique Saaru/Gojju will blow your mind! To make this KaaTu Mavina Hannina Saaru/Gojju, you start by peeling the wild mango peels and then little water is added to the juice is extracted from the green mango peels. Then they are cooked along with a lot of jaggary (unrefined sugar made from sugarcane juice), slit green chillies and salt and finally an aromatic tadka of mustard and curry leaves finishes this whole dish! This KaaTu Mavina Hannina Saaru/Gojju is served with rice and in my case, I like to drink it in a tall glass as a refreshing summer drink! :) Do give this recipe a try if you can get hold of some wild mangoes and it is sure to delight and surprise your taste buds! KaaTu Mavina Hannina Saaru/Gojju KaaTu Mavina Hannina Saaru/Gojju (Sweet, spicy and tangy wild mango soup/curry from Udupi-Mangalore) Prep Time: 5 mins Cooking Time: 15 mins Recipe Level: Easy/Beginner Spice Level: Low Serves: 4-5 people Shelf Life: Best served fresh but can be refrigerated for up to 3 days Serving Suggestion: With rice or serve as a soup Ingredients: 8-10 Ripe Wild Mangoes ¾ cups Jaggery (Adjust as per taste) 1 large Green Chilli, slit Salt to taste For Tadka/Tempering: 1 tsp Mustard Seeds Few Curry Leaves ½ tbsp Oil (Preferably coconut oil) Method: Wash and cut the tip of the wild mangoes. Peel the wild mangoes and keep the peels in a side. Take the peels in a container and add about 3 cups of water. Squeeze the peels to extract as much juice as possible and discard the peels. Add the peeled mangoes, jaggery, slit green chilli and salt to taste and bring the whole mixture to boil on medium flame. Simmer and cook for another 5 minutes until the mangoes are cooked through and the curry thickens slightly. Turn off the heat. Heat oil in a pan and add mustard seeds and curry leaves. When the mustard seeds start to pop and splutter, transfer the tadka to the KaaTu Mavina Hannina Saaru/Gojju and mix them well. Serve this KaaTu Mavina Hannina Saaru/Gojju with rice and enjoy! Sia’s Notes: For this KaaTu Mavina Hannina Saaru/Gojju, use the sour variety of wild mangoes with a hint of sweetness. You can replace the jaggery with brown sugar or palm sugar. Adjust the jaggaery and green chillies as per taste. If the mangoes are sweet ones, then you may need half of the quantity of jaggery used and vice versa.

One of the most vivid memories of the winters in Kalimpong is of rows and rows of wilting leaves of Rayo saag, radish and cauliflower drying on plastic sheets spread on the hedge. The backyard would be cluttered with an old chlorophyll stained okhli and tins with their tops weighed down with stones, the sharp acid smell of fermenting gundruk assailing the senses. Though not as famous as the other fermented leaf-tea, almost every house in the hills dutifully makes gundruk during the dry winter months to be used all round the year. Gundruk essentially consists leaves of Brassica family (mustard, Rayoo saag, cauliflower, radish) subject to lactic acid fermentation and sun dried to form a brownish acidic dried product. Not beautiful to look at but heavenly if you have a taste for it. Its is primarily drunk as a spicy soup but even the thought of fresh fermented gundruk spiced up with chillies and mustard oil will produce a deluge of saliva enough to qualify as the great flood itself. Here's the recipe to a gundruk ko jhol (gundruk soup) any homesick nepali would happily do anything for. INGREDIENTS 50grams Gundruk 2 green chillies (slit longitudinally) 1 onion finely sliced 3 cloves garlic (coarsely crushed) 1' ginger (crushed) 1 ripe tomato (finely chopped) 1 tps turmeric powder salt to taste 2 tbs mustard oil water ( the jhol comes out thick and nice if you used water in which rice has been washed, the second wash and rice should preferably be the indigenous Darjeeling rice locally called Dhikiko chamal or maseeno chamal or busty ko chamal) 1 tsp ghee (Khareyko ghiu/Clarified butter) LETS DO IT Steep the gundruk in a little water (just enough to wet it) Heat oil. Add garlic and onions and fry till translucent and add the ginger and gundruk (after draining the water) and fry till onions turn brown. Add chilies, turmeric powder, salt and tomatoes and fry til the tomatoes get cooked. Add the water and bring to a boil. Add the ghee in the end. Hot or cold Gundruk tastes heavenly with rice. [As I write this I suddenly remembered that Gundruk was partly responsible for my grandfather going bankrupt. A highly impractical man never meant for earning money he would carry on various types of business to keep his family fed and fund his studies as well. He floated a Gundruk company for exporting Gundruk to the Gorkha armies in various parts of the world. Well to cut a long story short it led to his bankruptcy and a childhood full of difficulties for my father and a childhood full of the difficulties he faced and "how lucky you all are" type stories for us. Anyway why hold it against Gundruk]

Kembude Bendhi/Pumpkin and Cashews in Coconut Gravy In our home we love spicy food. The hotter better is the slogan which we follow for most of the time when we prepare food in our beloved kitchen. A pot after pots of hot fiery food is churned every day which we enjoy cooking, eating and sharing with our friends. A tall glass of sweet or spicy Lassi (yogurt based drink) usually served with most times completes our meal. But days after days after eating fiery hot curries and spicy food, I craved for some simple, light and mild food. And so did my ‘much’ better half. After all one’s stomach can take only so much of spicy food! The solution was to cook some simple, homely food. A food that pleases one’s palette and sooths one’s stomach, simple, creamy and lip-smacking Pumpkin and Cashews in Coconut Gravy Curry. This Pumpkin and Cashews in Coconut Gravy is traditionally known as Kembude Kai Bendhi (pronounced as ben-dh-e) in Udupi-Mangalorean household and the authentic recipe has no chillies used in the gravy. The base is smoothly ground fresh sweet coconut and cumin seeds. My mother adds one small mild tasting green chilli in her recipe and I have followed her recipe here. Melt in mouth pumpkin and nutty bite of cashews makes this simple dish heavenly. Kembude Bendhi/Pumpkin and Cashews in Coconut Gravy A closer look at creamy Kembude Bendhi/Pumpkin and Cashews in Coconut Gravy These photos of Kembude Bendhi or Pumpkin and Cashews in Coconut Gravy were taken last year when I visited my parent’s home with tiny Lil Dumpling. The pumpkin used is as fresh and as organic as it can get as it was freshly plucked from my Dad’s vegetable garden and used with in an hour! Fresh, home grown and 100% organic! Ah, can anything get better than this? YES, if you ask me! The cashews and coconut were from my parent’s estate, turmeric was home grown, dried and powdered, green chilli and curry leaves were from my Amma’s herbal garden and even Coconut oil used for tadka or tempering was made using home grown coconuts that are pressed in local shop! Don’t envy me as staying away from home means I miss all these best, natural things. But it is absolutely wonderful to see my parents making such great effort to reduce their carbon foot print by growing organic vegetables, fruits, herbs and spices and also shopping locally! I have a long way to go before I can become self sufficient like them, to some extent if not one hundred percent! I find it absolutely wonderful and also feel relieved to see people like my parents who still embrace the local produce with love and passion… We need more people like them if we are to save our planet! Home grown Pumpkin, Cashew Nuts and fresh Coconut Delicious Kembude Bendhi/Pumpkin and Cashews in Coconut Gravy Some lovely flowers from my Amma’s beautiful garden Kembude Bendhi or Pumpkin and Cashews in Coconut Gravy (A traditional Udupi/Mangalorean dish of pumpkin and cashews cooked in simple creamy coconut gravy) Prep Time: 5-10 mins Cooking Time: 15 mins Serves: 3-4 people Spice Level: Mild Recipe Level: Easy/Beginner Shelf Life: Best when served fresh but can be stored in fridge for up to 2 days Recipe Source: Amma Serving Suggestion: With Rosematta rice or any other rice and pickle Ingredients: ½ medium sized tender Pumpkin, seeds removed and cut into 1 inch cubes (approx 4-5 cups) ½ cup Cashew Nuts, broken Small pinch of Haldi/Turmeric Powder (optional) Salt to taste For Coconut Gravy: 1 cup grated Coconut, fresh or frozen 1 Green Chilli (optional) 1 tsp Jeera/Cumin Seeds For Tadka/Tempering: 1 tsp Mustard Seeds 1 dried Red Chilli, broken Few Curry Leaves ½ tbsp Oil (Preferably Coconut Oil) Creamy Kembude Bendhi/Pumpkin and Cashews in Coconut GravyMethod: Take pumpkin pieces in a vessel and pour enough water to cover them. Add salt to taste and cook them covered till they are almost cooked. It takes around 8 minutes on medium heat. While the pumpkin is cooking, take grated coconut, cumin seeds and green chilli, if using, in a mixer grinder and grind them to smooth paste by adding very little water. Keep it aside. Once the pumpkin is almost cooked, add cashew nuts and mix in ground coconut paste. Add little more water to get the required consistency and cook for 3-4 minutes till small bubble starts to appear on the surface. Immediately turn off the gas as the over boiled coconut gravy will start to disintegrate and will not taste good. Heat oil in a pan and add all the tadka/tempering ingredients one by one. When mustard seeds starts to pop and splutter, transfer the contents to coconut gravy and mix it well. Cover and let it rest for 5-10 minutes for all the flavours to blend well. Serve this mild, creamy and delicious Pumpkin and Cashew Nuts in coconut Gravy or Kembude Kai Bendhi with rice and pickle and relish every spoonful. Kembude Bendhi/Pumpkin and Cashews in Coconut Gravy Sia’s Note: Addition of green chilli while preparing the coconut paste is optional as chilli is not used in traditional Bendhi recipes. This mild Kembude Kai Bendhi or Pumpkin and Cashews in Coconut Gravy is served at the end of meal (after Rasam and Sambar) to sooth the stomach after tasting fiery hot curries.

These German cookies are made with traditional gingerbread spices with a kirsch-flavored glazed.

Make and share this Grilled Jalapeno Buffalo Burgers recipe from Food.com.

Learn how to make Avocado Mint Pesto from Prerna of Indian Simmer “The most talented people are always the nicest.” ― James Caan That really holds true for a very talented and gorgeous Prerna behind equally gorgeous blog Indian Simmer. As her food simmers on a stove, she takes you on a beautiful food journey with stunning food photographs and heart-warming anecdotes. Through her lens she magically transforms everyday food into the most beautiful, exotic and exciting visual experience. If you enjoy good writing which makes you walk down the memory lane and nostalgic, then Prerna’s blog is sure to win your heart! Thank you dear Prerna for taking time from your busy schedule to do a guest post. Please make sure to follow her on Facebook page, Twitter and Instagram if you do not want to miss any amazing posts that Prerna churns out! Thank you Sia for sharing your beautiful space with me today. Monsoon Spice was one of the few Indian food blogs which I literally grew up following as a food blogger so you can imagine my excitement today when I get to share my work on the space. After moving to the US, I got introduced to several new cuisines and flavors. While I immediately fell in love with some, there were a few that I just repelled. I can't believe I am saying this today, but the taste of avocado was one of them. From its confusing texture, to the smell and taste, there was nothing about this fruit that impressed me. I gave it a few tries but then made peace with the fact that this fruit is just not for me. Then, just like with every winter holiday, we went on a vacation as a family. This time it was a week spent in Mexico. The week that turned out to be one of the most delicious weeks ever. Apart from the breathtakingly gorgeous surroundings and the colorful Mexican culture, it was mainly the food that blew our mind. When on a vacation, we try to experience the cuisine through street food and hole-in-the-wall kind of places. It was at one such roadside vendor that we tried fish tacos. Fresh caught fish in the morning turned into mouth watering tacos by noon. Wrapped in warm handmade tortillas, topped with simple guacamole and a light squirt of lemon juice and you're set. This was when I, really for the first time, enjoyed avocado and then there was no looking back. Now avocado is one of the must haves on my kitchen counter. Today I tried to mix avocado with some of my other favorites and turned it into a healthy dinner. A very simple and healthy pesto but loaded with robust flavors. Earthiness from mint and pistachios, a zing from lemon juice, creaminess with avocados and topping it all off with loads of parmesan. This is my go to dish for weeknight family dinners. Hope you like it too. Avocado Mint Pesto Ingredients: 2 avocados 3-4 cloves garlic 2 cups mint leaves 1/3 cup pistachio 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon ground black pepper Juice of one lemon +zest 1 tablespoon extra-virgin olive oil 1/4 cup grated parmesan Method: Bring all ingredients together into a food processor. Blend on medium speed until form a smooth paste. Mix with your favorite variety of pasta, spread on slices of baguette or serve as a dip with chips or veggies.

Ontdek hoe men Batbot gevuld met gehaktvlees maakt en vind honderden recepten van Marokkaanse gerechten

Brussels sprouts again ? I promise you will like these! I haven’t had them this way until a recent multi-state trip visiting family and friends. The “Shaved Brussels Sprouts Salad” popped up in two different tapas restaurants in 2 very different places - small town, big city.

Lime juice and fish sauce balance out this easy holiday recipe for Sweet Potatoes with Molasses and Sesame Glaze.

Asian & Pistachio Salad w/Apple Cider Vinaigrette Recipe This easy salad and apple cider dressing can be put together in less than 20 minutes. If you don’t have access to asian pears, any type of apple will work just as well. Spinach also makes a nice substitute for the lettuce. Ingredients: Red Leaf Lettuce or…

Indian vegetarian and vegan food blog about spicy Indian curry, South Indian recipes, kid friendly recipes, simple and quick Indian recipes

Are you looking for a new way to make pancakes? Why not try using an air fryer! Air fried pancakes are crispy on the outside and fluffy on the inside. They are a fun and easy breakfast that the whole family will love. Keep reading for a delicious pancake recipe that is sure to become your new favorite.

Here's my Family Favorite Vegetarian Lasagna Recipe. I've been making this dish for years and finally, I'm sharing it with you!

Learn how to make Instant Andhra Tomato Pickle ~ Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering It is always hard to come back to England after a fun filled trip to India! The colours, weather, buzz, noise, and the sense of never being alone are just other things you miss apart from family and friends. The holiday is always too short when one visits home!!! Juicy, firm, red Tomatoes for Instant Andhra Style Tomato Pickle This holiday with our family was one that finally helped us in taking one of the big and most important decisions of our life. I will talk about it in one of my next posts in coming days. For now all I want to talk about is food... The food cooked by our loved ones and the few I cooked for them, like this Instant Andhra Tomato Pickle! Spicy and tangy Instant Andhra style Tomato Pickle While on holiday in India, I was approached by the good people at one of the biggest brands of cookware in India, Nirlep. The brand Nirlep has been offering quality products in India and abroad since 1968 and it still continues to be one of the top cookware brands. Nirlep is the first ever company to produce non-stick cookware in India and has produced more than 12 million pans in the last 44 years! It is also the first brand produce non-stick flat griddle (tawa) to the world. Their wide range of products from non-stick cookware, pressure cookers, induction cooktops and gas stoves at different price ranges from Rs.180 to Rs.7645 to suit every budget. Instant Andhra Tomato Pickle served with Paratha and Yogurt Nirlep sent me two products for testing, Nirlep Hard Anodised Ebody Handi and Ebony Induction Compatible Kadai. The products were well packed and they reached me within 2 days of shipment from their warehouse. Both the products came with instruction manual and a snug fitting stainless steel lid and a glass lid respectively. During my short stay, I have extensively used the Ebony Handi as it is a perfect cookware to cook the gravy based dish and this review is all about how I found this little product. Nirlep Hard Anodised Ebony Handi (Image courtesy Nirlep India) The hard anodised Ebony Handi is a traditional belly-shaped pot with steel rod riveted side handles and a stainless steel lid. The hard anodized surface makes it scratch resistant, thus allowing free use of metal spoon, spatula etc which is what we use extensively in Indian cooking. It is excellent product for healthy cooking as it can be used without or with very little oil due to non-stick coating. The hard anodised technology allows the even distribution of heat and hence I found it really good product for making the bhuna paste which takes pretty cooking time. The elegant matt finished handle gives a better grip. It does not warp and boasts of stain free exteriors that can last for a lifetime and it sure is a value addition to any contemporary kitchen. You can check their wide range of products and buy from Nirlep online shop. I have always been very particular about choosing my cookware and never compromise on the quality as I believe in long-term investments. Investing in the cheap and the wrong kind of cookware can be a potential hazard, not only in terms of money, but also in terms of health which is always my prime concern. As I honestly believe in the magic of slow cooking, the hard anodised Ebony Handi is the perfect fit for my kitchen to cook my favourite slow cooked dishes like Dum Aloo, Rajma, Dal Makhani and many other. With it's fitted lid, you can be sure that all the nutrients are retained during the long cooking process. The round pot helps in even distribution of heat by circulating the steam around the pot and also makes sure that the food doesn't burn quickly. My only complain is that the handle is bit too small and does get heated up during cooking making it bit clumsy to hold on to when there is lot of stirring to do. Overall this is a beautiful looking cookware which can double up as a serve ware and requires little elbow grease to clean. This little handi with its snug fit lid is oven safe too and hence is perfect for any Dum-Phukt cooking style. Considering the quality of the cookware and it's usefulness, I do recommend it if you like your dum style slow-cooked rice or curries. Tomato for Instant Andhra Tomato Pickle Now the exciting news is Nirlep has agreed to GIVEAWAY their products to THREE lucky readers of Monsoon Spice. The winners can choose either a frypan, tadka pan or a gift coupon. The giveaway is open to anyone with Indian shipping address. Even if you live abroad, you can win this giveaway for your loved ones back in India by entering the giveaway! This contest is closed now! Thank you all for participating. Three lucky winners were chosen at random from random.org and the Nirlep giveaway contest winners are Sita Lalita Aishwarya Congratulations winners! Please email me your contact details to siakrishna[at]gmail[dot]com ASAP so that Nirlep can send you your prize. If I don't hear from you by 20th Feb, 2014, a new winner will be chosen from the list. So hurry up! :) Instant Tomato Pickle Now coming to the recipe of Instant Andhra Tomato Pickle, I chanced upon this recipe at Sailu’s blog few months ago. Since then I have made this pickle twice already with few variations and it has become my family’s favourite recipe. I am a huge fan of Andhra Sundried Tomato Pickle which I tasted for the first time at hostel during graduate days. My best friend was from Andhra and her mother’s Gongura (Sorrel Leaves) Pickle and Sundried Tomato Pickle was out of this world! It is a very labour intensive process and took few days to prepare it. But this recipe of Instant Andhra Tomato Pickle is really good if not better than the Sundried version. Sinfully spicy ~ Andhra styled Tomato Pickle Juicy tomatoes slow cooked for up to an hour and then blended with aromatic spices and tamarind to give it spicy and tangy note. And then the tempering of whole spices with curry leaves and garlic makes this Andhra style Instant Tomato Pickle a truly sensational experience for taste buds! It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational! The vibrant red hued Instant Andhra Tomato Pickle is sure to win your heart if you like your pickles super spicy and full of flavour. Juicy red tomatoes for Tomato Pickle Spices used in Instant Tomato Pickle Ingredients used in Instant Andhra Tomato Pickle Instant Andhra Tomato Pickle (Instant Andhra style tomato pickle flavoured with spices, tamarind and garlic tempering) Prep Time: 10 mins Cooking Time: 50-60 mins Recipe Level: Easy/Beginner to Intermediate Spice Level: High Makes: About 2-2½ cups Recipe Source: Sailu’s Food Shelf Life: Up to 2 months in refrigerator Serving Suggestion: With Dosa, Idli, steamed rice and even with chapattis and parathas (Read notes) Ingredients: 8-10 large Tomatoes, cored and thinly sliced 1 small lime sized Tamarind Pulp (Adjust as per taste. Read notes) 1½ -2 tbsp Salt (Adjust as per taste) 2-3 tbsp Oil (Preferably Sesame Oil) Spices Used: 2 tbsp Red Chilli Powder (adjust as per taste) 1 tsp Methi/Fenugreek Powder (Read notes) ½ tsp Haldi/Turmeric Powder For Tadka/Tempering: 1 tsp Mustard Seeds A generous pinch of Methi/Fenugreek Seeds 3-4 Dry Red Chillies, halved 8 large (cut them to slices) or 15 small cloves of Garlic, peeled and lightly crushed 2 springs of Curry Leaves 2 tbsp Oil (Preferably Sesame Oil) Instant Andhra style Tomato Pickle Method: Heat oil in a heavy bottomed pan and add sliced tomatoes. Cook the tomatoes on high heat for about 5 minutes. Reduce the heat to medium high and continue to cook till you see little oil separating in the edge and the tomatoes release their juice and turn mushy, about 20 minutes. Reduce the heat to medium and continue to cook the tomatoes as the oil separates from them and the paste starts to thicken. It can take anything around 45 minutes to 55 minutes for the tomatoes to cook. Turn off the heat and add tamarind pulp and close the lid. The tamarind will soften with the heat of cooked tomatoes. Let the cooked tomatoes cool down completely to room temperature before mixing them well. Once cooled, add salt and grind the cooked tomatoes along with red chilli powder, turmeric and fenugreek seed powder. In a pan, heat oil for tempering. Add mustard seeds and methi seeds and cook then until the methi seeds turn red and mustard seeds pop and splutters. Add dry red chillies and curry leaves and saute for few seconds. Add crushed garlic and turn off the heat. Leave it aside for 4-5 minutes to cool it. Once cool, add the tempering to the tomato paste and mix them well. Transfer the Tomato Pickle into clean, dry and sterilised airtight jar and refrigerate. Serve this delicious Instant Andhra Tomato Pickle with steamed rice and dal and enjoy! You can also serve it with roties, dosa, and idlies. Instant Andhra Tomato Pickle ~ Instant tomato pickle flavoured with spices, tamarind and garlic tempering Sia’s Notes: The best kind of tomatoes for this Instant Andhra Tomato Pickle are the sour ones. Use tamarind only if the tomatoes are sweet without any tang. The amount oil used in the pickle is slightly more than the usual amount of oil I use in other recipes and this is mainly due to the fact that the oil here acts as one of the preserving agent and hence improves the shelf life of the pickle. To make methi powder, dry roast the methi seeds until they turn light red in colour. Cool them completely before crushing them to powder in pestle and mortar. It goes well with Dosa, Idli, steamed rice and even with chapattis and parathas. I have added a spoonful with wraps and even sandwiches and it was sensational! Make sure you use firm, red and juicy tomatoes for this Instant Andhra Tomato Pickle.

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