Drumstick Pickle

Pickles are my favourite. My food platter is incomplete without pickle. My Mom and Mom In Law make different variety of pickles and each one has their own unique style and recipe. I always pack pickles on my way back from India. I had never thought of making Pickles at home until this year. I started making Instant pickle and it was liked by my family. That boosted my confidence and thus began my journey of making pickles . I  have tried  many types of pickles. One such unique pickle recipe is Drumstick pickle .

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Recipe :


2 Tender drumsticks chopped to 1″ or 2″ length

1 Tomato chopped

2 to 3 Tsp    Red    Chilli Powder (Depends on your spice intake level)

2 Tsp Methi Seeds/Fenugreek dry roasted and powdered

Lemon sized Tamrind

Salt to    taste

90 ml oil

For Tadka:

Few   Curry leaves

1/4 Tsp Mustard/Rai

1/2 Tsp Channa Dal/ Bengal Gram

1/2 Tsp Urad Dal/ Black Gram

1/4 Tsp Turmeric /Haldi


Dry roast methi seeds and blend to make fine powder. Soak tamrind in 1/2  glass hot water. Heat 80 ml oil in a wok .Add the chopped drumsticks.Shallow fry for 8 to 10 mins on medium flame.Then remove and keep it aside. In the same wok add chopped tomatoes, haldi and salt to taste.Cook till the tomatoes turn mushy.Then add the drumsticks and cook for 4 mins.Ensure the raw smell of drumstick is gone. Squeeze the tamrind and add the pulp in the wok.Add chilli powder,salt to taste and methi  /fenugreek  powder  and   mix well.Once the oil starts leaving the sides you can switch off the stove. Heat the balance oil in a pan.Add curry leaves ,channadal/bengal gram,Urad dal /black gram,  mustard seeds.Add the tadka on the pickle and allow it to cool.Store it in a air tight container. This Pickle is lip smacking and I am sure you will love it.


Stuffed Bajji Chillies in Spicy Tangy Gravy

image image imageWith grey skies outside and mild showers, I always feel like having something spicy. Fried stuff with hot Tea or Coffee is what comes to my mind. I saw I had a few bajji chillies in my Fridge. I have made stuffed Chilli many times. I thought of experimenting again and the end result was Stuffed Bajji Chillies in Spicy Tangy Gravy. It is different from the usual red gravies. I am sure you will fall in love with this recipe. It is a with my family. This gravy is now added to my collection of gravy recipes.

Recipe for Stuffed Chillies:


10 Bajji Chillies( slit and deseed)

2 Medium Onions finely chopped

1 cup (160 grams) Peanuts roasted and coarsely ground

1 Tsp Jeera

1 Tbsp Multigrain Flour( A mix of Flaxseed powder, Chia seeds powder, Quinoa    powder, Green gram  powder, Bajra flour)

Salt to taste

1 /2 Tsp Amchur/Dry Mango Powder

Few Sprigs of coriander finely chopped

Recipe for Gravy:


3 Medium sized ripe red tomatoes

1 Medium size unripe tomato

1 Inch Ginger

1 Tsp Red Chili powder

1 Tsp Kitchen King Masala

Salt to taste

Handful of Corriander

1Tsp Jeera

¼ Tsp Haldi/Turmeric


Wash and clean the Green Chillies. Slit and deseed. Mix all the other ingredients. Stuff the Chillies with this mixture. Heat a Skillet . Add few drops of oil and roast the stuffed chillies for 8 to 10 minutes on medium flame. Stuffed Chillies are ready.

Grind the tomatoes, Ginger and coriander to fine paste. Heat 2 tsp of oil in a wok. Add jeera,Haldi,Chilli powder and Kitchen king masala and Saute` for a minute. Add the Tomato coriander paste and ½ glass water. Let it simmer for 5 mins. Add Salt and a tsp of the masala that you have used to stuff the chillies. Switch off the flame after 3 mins. Cut the stuffed chillies into pcs and dunk them in the gravy. Serve with hot Phulkas and rotis.


Multigrain Veggie Momos


image imageMomo is a type of steamed bun with or without filling. Momo is a traditional delicacy in Nepal, Tibet ,among Nepalese/Tibetan communities in Bhutan, and also the North Eastern part of India. It is one of the most popular fast foods in many regions of Nepal . It is mostly stuffed with different types of meat. Over the years ,Vegetarian Momos have also become popular with different varieties of Vegetarian stuffing. I have made Momos many times. But this time I have tried the Multi Grain Momos. This is far more healthy and Nutritious. My kids love this and I find it easier to incorporate Multi Grains into their diet.

Recipe for Multigrain Veggie Momos:

Ingredients For stuffing :

1/2 carrot Julienned

1/2 Capsicum cut into long thin strips

1/4 Cup shredded cabbage

1″Ginger grated

Handful  of Green peas

1 Cup hand crushed paneer (Optional)

Salt to taste

1/2 Tsp Chilli powder(as per your taste)

1/4 Coarse pepper powder

Mix all the ingredients together.

For the dough: (All  items  except Maida are to be slightly roasted and powdered)

1 Tbsp Flax seed powder

1 Tsp Green gram powder

1 Tsp Bajra powder

1 Tsp Chia seeds powder

1 Tsp Quinoa powder

1 Tsp maida.

Mix all the above mentioned flours and knead the dough using olive oil. Sprinkle some water and knead the dough. Make the dough balls. Take a dough ball and roll it using a rolling pin .Divide it into half. Shape it like samosa or any desired shape and stuff the filling and seal it. Steam it in a rice cooker for 20 to 25 mins. Serve hot with any chutney.