Carrot Pickle

Summer or Early summer always reminds me of the Pickle Season when i was a kid. Back in India early summer is the season for Raw Mangoes, where our moms, aunts, and grand mothers or at least one in the family will have the job to make these pickles and pass on to the rest of the family. In my family as my mom is working mother, pickles usually come from my grand mother or aunts. But my mom is good at making Cauliflower Pickle which is little fancy compare to those traditional pickles and is my favorite. This doesn't last that long compare to other Traditional pickles like aavakaya or usirikaya.  In the same lines i have made raw papaya pickle once and it is a super hit in my family and friends. Today I have tried the same with carrot and tasted fantastic! So that makes it complete for me to make extremes with Carrot, Carrot Halwa to this Carrot Pickle! YaY! Here is the recipe, Njoy!

Carrot - 4 medium ( or 2 cup bite size pirces)
Turmeric Powder - 2 tsp
Red Chili Powder - 1/4 cup
Salt - 2 Tbsp
Lime Juice - 2 Tbsp
Oil - 1/2 cup
Fenugreek ( Methi) Seeds - 1 Tbsp
Mustard Seeds - 1/4 cup
Garlic - 6 to 8

For Tempering:
Oil - 1 Tbsp
Curry Leaves - 10
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Mustard Seeds - 1 Tbsp

  1. Trim the edges of the carrots, peel them and cut into small pieces. Take the carrot pieces into medium bowl.
  2. Add turmeric powder, salt, red chilli powder.  Add lime juice to the bowl.
  3. Grind the Fenugreek seeds into powder and add this to the bowl. Grind the Mustard Seeds into powder and add this to bowl. Crush the Garlic roughly in the mortar and add it to bowl. 
  4. Mix the carrot pieces with all the spices and mix it very well. Pour Oil into the bowl. and mix it very well. 
  5. Close the bowl with lid so that the flavors will be packed inside and leave it for 5 hours. Taste and adjust salt as needed.
  6. Now make the Indian Tempering and add it to bowl and mix it very well  so that tempering will get distributed in the pickle. 

Now transfer this to air-tight container glass jar. If you can resist you can start using it from the next day for the best taste and flavor. But I have tried it right away with white hot fluffy rice and some ghee, and it tastes so delicious.....! This stores up to 5 days out side and up to 10 -15 days in the refrigerator.

There are already Step-by-Step instructions for making the Papaya Pickle,  you can follow the same and just replace the Carrot pieces instead of Papaya pieces. Bingo!

As the carrots are little sweet in nature, you might need more red chilli powder than other versions. And also as carrot is little hard compare to papaya or cauliflower you will appreciate this pickle after 2 or 3 days as the carrots will get sink in with spices and oil.

will be back with another seasonal recipe,
until then take care

Chocolate Popcorn ~ Kids Corner

This recipe is long time due. I have made this Chocolate Popcorn in the beginning of this summer to entertain my bored kids! This turned out to be a quick make over of your routine popcorn into confetti popcorn. My kids never say NO to Chocolate or Popcorn. When they have both of these combined in one bowl, they are at their peeks. Oh yeah, you should see them! :-) Here is the recipe, Njoy!

Popcorn bag - 1 ( microwaveable)
Butter - 2 Tbsp
Honey - 2 Tbsp (or Maple Syrup)
Sugar - 1 Tbsp
Cocoa Powder - 1 Tbsp
salt - 1/4 tsp ( or a pinch)


  1. First make the pop-corn in the microwave and transfer this to wide bowl.
  2. Mix the Sugar,Cocoa powder and salt in a small bowl. 
  3. Melt the butter in a nonstick pot. To this add Honey, start heating it on the stove and add sugar and cocoa mix to this. And mix it well until every thing is combined. Take it off from the stove. ( you shouldn't boil it).
  4. Pour this mixture over popcorn and toss it well so that it is coated. Now it looks little soft. 
  5. Now transfer chocolate covered popcorn  to non-stick cookie sheet. Bake for 5 min at 350F until it becomes crisp. Take it off immediately let it cool for 5 min and transfer this to air-tight container. stores outside for up to a week. 

Serve to your kids as evening snack! my kids totally loved it, i can see this happening more in my kitchen!


  • Original recipe called for Corn Syrup, but I have replaced it with Honey as an healthy alternative. or you can use Maple Syrup. 
  • If your butter syrup becomes little thick because of honey, you can use 1 Tbsp of milk that makes it thin.
  • You can add some peanuts or pecans to the popcorn, before you coat. Nuts will be a nice addition to this confetti popcorn.
  • Just for the ease, I have used microwavable popcorn to make popcorn. If you are comfortable making popcorn withe corn kernels over stove top, Go for it!
Take a close peak! Wanna Some!

will be back with another fun recipe soon,
until then take care

Bagara Baingan ~ Gutti Vankaya in Hydarabadi Style

Okay, I am bringing again one more recipe with my favorite vegetable. I think that doesn't need any more Introduction, by now you know that is Vankaya or Eggplant or Baingan :-). There are already several Gutti Vankaya Recipes piled up on my space, but there is no limit to make several variations with this wonderful vegetable. I think the variations of masalas or stuffing used for this vegetable varies from region to region, that is based on what is the most abundant ingredient or spice that will grow or available in that region. So in Andhra side this recipe is made with the stuffing of lentil and curry powders or stuffed with onion, ginger and garlic paste. But in Hyderabad side as Peanuts are abundant, this recipe will be made with Peanut, Sesame Seeds and Tamarind combination. In this style, the baby eggplants need not be stuffed, but they will be slightly fried first and then coated with Peanut and Sesame powder and then simmered on slow heat in tamarind gravy along with red chili powder and coriander powder. This is not super spicy, little mild compare to Andhra style Gutti Vankaya and goes very well with Roti and Pulao. Here is the recipe, Njoy!

Baby Eggplants - 10
Onion - 1 medium
Curry Leaves - 5
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 1 tsp
salt - 1 tsp
Peanuts - 2 Tbsp
Sesame Seeds - 2 Tbsp
Coconut Powder  - 2 Tbsp
Tamarind - 1 Tbsp
Oil - 2 Tbsp
Cilantro - for Garnish

*serves - 4 people

Preparatory Steps:

  • Dry Roast the Sesame Seeds and Peanuts separately in the non-stick pan. Once they are cooled off grind in the small mixie jar along with Coconut Powder; first grind into fine powder. Add 2 Tbsp water and grind into smooth paste.
  • Soak the Tamarind in warm water and extract the tamarind juice and set aside
  • Trim the edges on Egg Plants and make 4 slits and keep them salted water to avoid any blackening.


  1. Heat the non stick pan or heavy bottomed vessel. I have used my non-stick pressure pan. Add 2 Tbsp of oil.
  2. First fry the egg plants for 5 min in the non-stick pan, until they become slightly soft but still retain their shape. Take them out and keep them on a plate aside.
  3. In the same pan, Add cumin seeds and curry leaves,. once they splutter, add finely chopped onions and saute them well. Add ginger garlic paste and saute for 5 min or until the raw smell goes away. 
  4. Now add the ground peanut,sesame, coconut paste to the pan and mix well. Add salt, turmeric powder, red chili powder and coriander powder and mix it well. let it simmer for few minutes. 
  5. Add tamarind juice to the pan and mix it well. Add some more water and let the gravy simmer on slow heat for 5 minutes. Now taste and adjust the salt and seasonings accordingly.
  6. Now add the brinjals to the gravy, loosely close the lid and let it simmer for 10 to 15 minutes on slow heat. Once the brinjals become soft and gravy comes together, top with cilantro; switch off the stove and transfer to serving bowl. 

Take a Close Look!
This tastes fantastic with mild Veg Pulao or Coconut Milk Pulao. Hmmm Yummm!!!! now my mouth waters, what about you?


  • Keep stirring while the gravy is simmering so that gravy will not stick to the bottom. 
  • Peanut Paste can easily become thick, add water while it is simmering to that you will get gravy like consistency.

will be back with another regional recipe
until then take care