Rajasthan being an arid region was not suitable for growing vegetables. The people hence preserve the vegetables and lentils by dehydrating them. They use this whenever vegetables are required. The times have changed now and due to the advancement in transportation and many canals running through the desert most of the vegetables [...]

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Bottles of whole Gooseberry jam would be lined up in kitchen shelf to last for a year and we would be given one Gooseberry daily in a cup along with some sugar syrup like a Jamoon.  This jam used to be a  favorite among kids and the jam would never last a year!

Filed under: Jams n' Jellies | 4 Comments »

I had an school friend who was a Kerala Iyer and we used to have lunch together. Her lunch box always contained watery curd rice with one whole yellow Lemon pickle dunked into it. Yumm! Mouth watering….This is the recipe of whole lemon pickled, which goes very well with Curd Rice.

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This is perfect way to preserve Pineapple with its natural aroma and taste intact. I like to retain the original color and aroma of Pineapple and hence have neither added food color nor essence.

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Two decades ago, Central Food Technology Research Institute (C.F.T.R.I) in Mysore conducted classes for women in Mysore regarding preservation of fruits and vegetables.  Mom completed the course and to this day prepares amazing squashes, jams, jellies, murabba, ketchup, thokku, pickles and chutneys.  I have learnt many procedures, tips and tricks from her regarding preservation of [...]

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Mango pulp dried in layers also known as Aam Ka Papad.
Ingredients:
1 kg/35 Ounce Mango Pulp

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