There are a gazillion ways of making pickle. This mango pickle, or Avakkai Oorgai (read: aa-vuh-kkaayee oor-gaai) as we Tamilians call it, is our family recipe. This is how ladies of my family have been making for generations.
Google has taken over the old style way of passing information from generation to generation. 🙂 I’m not complaining. I’d rather believe if Google told me it is good to drink 1 glass of milk everyday than if my mum told me. (which has happened numerous times!) Nevertheless, there are some age old recipes I love making Ma do in the pretext of ‘making it for my blog‘.. 😀 Having the reputation of the most versatile pickle ever, it is with great difficulty we limit ourselves to about 1 or 2 spoons of this Tomato Pickle it everyday! 🙂 (more…)
What chutney is to India is what Pesto is to Italy! 🙂 A thick sauce pounded with the traditional mortar and pestle and works well for pastas, pizzas, as a dip, sauce anything!
Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. For this reason, the original (and most common) pesto is now called pesto alla genovese or pesto genovese (both forms are used in both English and Italian) (more…)