Awesome Stir fry recipe with an Eastern UP twist, Aubergine, Carrot, Potato, Sesame seasoned with Hing Mango pickle
I enjoyed using the traditional Hing Mango pickle from Eastern Uttar Pradesh in a vegan stir fry :)
I enjoyed using the traditional Hing Mango pickle from Eastern Uttar Pradesh in a vegan stir fry :)
Karonda jelly is good to add to any dessert or eaten with bread, roti, poori, pancakes and cream.
Bitter gourd is easy to grow from seed. The seeds planted in February through April in successive sowings, give sufficient bitter gourds to last till August. They do well in a garden, no doubt, but flourish just as well in pots in balconies.
This summer sandwich spread is an age old Ayurvedic recipe from kitchens of India (Uttar Pradesh, Bihar, West Bengal, Assam, in particular). As the unripe mangoes start finding there way to the market, this yummy chutney too becomes a lunch staple.
Curd rice is a cooling food, and reduces pitta in summer. It is also said to be the favourite baby food for Lord Ram.
This lemon pickle is the first successful pickle that I learnt to make. The recipe is simple. Come to think of it, old lemon pickle is Ayurvedic medicine and food at the same time! Delicious medical care. Ayurveda says that if your food is medicine,
Though still early summer, I got some green, unripe mangoes because of the dust-storm and rain. Some unripe mangoes fallen by the storm are now in my mango pickle, cooking in the sun with the drumstick pickle! It is Ayurvedic, Vegan, no-flame