One could call Inji Puli (ginger tamarind) an appetizer or a condiment. It is had in very small quantities, much like an Indian pickle. It combines many flavors in a tiny dollop- sweet, sour, spicy, tangy all at the same time. Almost always a rich dark brown to black in color, it is one of … More Inji puli
Cut mango pickle/ achar in Kerala is it’s own version among South Indian pickles. A must in every sadhya and for many folks, a must with every meal, it is very simple to make and stores in fridge for quite long. Ingredients 5 tbsp Gingelly oil 1 tsp Black Mustard seeds 4-6 tbsp Kashmiri chilli … More Cut Mango pickle
Let’s go back to the basics for a bit. Coconut chutney is almost an everyday affair in a lot of South India homes and feature quite regularly in others. It pairs very well with Idli, dosa, uthappam, paniyaram, vada and few more mains based on your taste inclination. Ingredients For the chutney: 100 gm Grated … More Coconut chutney
Ingredients 1 large onion 1 large tomato 3 long dried red chilli A pinch of jeera/cumin 2 tbsp Grated coconut 2 tbsp oil 1 tbsp chopped ginger Salt to taste Recipe 1. Heat oil in a pan. 2. Add the jeera and the dry red chillies. 3. Once these splutter, add the grated coconut and … More Onion & Tomato chutney
Cranberry sauce is one versatile add on that just has soooo many endless uses. Be it in a BBQ sauce or a dressing or in a cheesecake or for a drink or to top a custard or for the turkey, it is one super simple but delicious recipe which can be tweaked and teased to your fancy.. Spice it up with cinn … More Cranberry sauce
Ginger, Salt & Pepper 