Janmashtami celebration from around the world!

My readers and family members sent me their Janmashtami celebration pictures.

Starting from my home, my humble celebrations......

My elder sister Vasudha from Germany

My younger sister Vidya from San Jose, California

Lata Raja from Nigeria

My Mother's house in Bangalore

My Aunt Asha Rangaraj from Bangalore, India

Mangala Vedanth from Bangalore, India

 

Love this picture!

 

 Jyothi from San Jose, California

Roopa Arun from San Jose, California

 Shruthy from Bangalore, India

Rasaleela is a very neat idea Shruthy!


Uma Manjunath from Mysore, India

Shashikala Raghuram from Bangalore, India

I would like to thank all of you here who took time and sent in your celebration pictures. I hope we continue doing this every year. If you sent your picture and I havent added it here, then there must be some mistake. Let me know I will definitely add them.

 

Olives pickle Iyengar style

This recipe is from my elder sister Vasudha. She is an Interior designer and teacher by profession.  My readers who are regulars here know that my whole family has a keen interest in cooking. So this one is her contribution. I simply loved the photos and her trademark style of collaging the photos. You can see her style in her blog Cherishing Spaces.



Preparation:



Step - 1: Wash olives. Chop in quarters. Remove the seed and soak them in salt water. Otherwise, they will turn black.
Step - 2: Dry roast mustard seeds, fenugreek seeds.
Step - 3: Coarse grind the mustard and the fenugreek along with hing.
Step - 4: Mix this mixture with red chilli powder, turmeric and salt. Drain the olives and mix this powder. Squeeze in two limes. Mix well.
Step - 5: Season with oil, mustard seeds and hing.
Step - 6: Allow the mixture to marinate for 3-4 days before using. It is advisable to shake the bottle every time you use it.

You can use the same proportion as I have used in my previous recipe Mango Ginger pickle

Thank you vasu for this lovely post!!!!


Wishing you all a wonderful holiday !!!!!

MAA INJI PICKLE (MANGO GINGER)

The start of summer time always brings back memories of my Paati making a lot of pickles at home in Traditional Ceramic pickle jars (We called it Uppinkayi Jaadi). She was an expert in making many kinds of pickles. Thankfully my mother and my aunt inherited all of her traditional recipes and have subsequently passed it to us. I have always mentioned that my blog is a nice way of documenting all these recipes and as well as my trials. Hopefully my daughter's generation will still have the same interest like us in cooking. I am happy to see her doing little things for me like cleaning the greens, setting the table, can make her own milkshake (ofcourse supervised by me). I think these little things can go a long way!

Here is a simple recipe for beginners who would like to make pickles at home.

Mango ginger or Maa Inji belongs to the ginger family. It looks like ginger but smells like raw mango. I think thats how the name originated.

For about 100 gms of Mango Ginger

Ingredients:

Oil - 1 tbl spn
Fenu greek seeds - 6 to 7
Mustard seeds - 1 tspn
Red Chilli powder - 2 tspns
Turmeric powder - half tspn
Hing - a pinch
Lime - 2
Salt - 2 tspns


Procedure:

1. If you can find the traditional jars that would be great, If not then clean a glass bottle and dry it well.

2. Peel the mango ginger and slice them as shown below in the picture. Put them in the jar. Add salt in it. Mix it well using a clean dry spoon.

3. Temper Mustard seeds, fenugreek seeds, hing in oil and pour it in to the mix.  Add red chilli powder and turmeric. Squeeze in to 2 limes. Mix it well.

4. Keep it in a dry place closed for 3 days to allow the absorption of salt and all the spices and then transfer the jar in to the fridge once the ginger has softened.

5. Keep mixing it 2 - 3 times in a day when it is kept out with a clean, dry spoon. Once its done enjoy it with dosas, rotis, curd rice, etc.

More Traditional pickle recipes soon!

Have a great weekend all of you!