Maavina Midi Uppinakayi | Baby Mango Pickle

As soon as the Mango season began in early April, baby green mangoes were making their appearance in mounds in markets everywhere here in Bangalore.

The very sight of baby unripe mangoes just like “baby anything”, is simply irresistible. It must be the size. Miniatures are always so irresistible. Especially tender, baby unripe mangoes which we locals call as Midi Maavinakayi or simply Maavina Midi. Because, they mean one thing. Awesome oil free pickles!

People buy as much as they can to preserve, to consume a little now and more throughout the year until the next season arrives.

Idli Dosa Podi

Condiments are often times under appreciated or under estimated in comparison to main stream dishes. A pickle, a Podi (spice mix), a Thokku, a relish (sweet or savory) are what I call the simple joys of life. They seem like inconsequential bits and bobs, but when you think of it, they can elevate a dull meal, resurrect the taste buds, uplift one’s mood, bring a flurry of nostalgia or simply tickle the palate. This post is akin to “stop to smell the roses” to acknowledge the role of condiments and in particular this simple Podi, in our daily lives.

Grated Amla (Nellikayi) Murabba

Murabba means sweetened fruit preserve and Amla Murabba is a favorite of many Indians including yours truly. All through the years we lived in the US, quite often I lamented over the unavailability of fresh gooseberries. Frozen ones never really counted for me.

So, when we moved to India almost 9 months back (the reason I have been missing from this space for all this while!), one of the things that I had to catch up on was savoring local produce from the market, to make up for all that I had missed over so many years.

Coppre – Terracopper Jug | Review

My liking for all things traditional is an open secret here on the blog.

Stone ware, iron, copper ware and alloy metal ware like brass and bronze – I am a collector of all things.

Especially, copper.

I have always been fascinated by copper, its inherent color and sheen. I find it quite irresistible. Fancying age old Indian copper pitchers or french copper pans with equal fervor, I have a small collection of pots and pans of varying styles, shapes and sizes. Cooking in a kitchen speckled with copper ware has a charm in itself.

Puliyogare Gojju | Homemade Tamarind Concentrate for Puliyogare

A 50 year old red-oxide floored kitchen; a huge bubbling baandli (kadai) sits on a gas stove next to a south facing window in the brightly lit corner of that kitchen. The white wall behind the stove turned somewhat brown is spattered with black-brown blotches. A middle aged saree clad lady stands facing the window vigorously stirring the contents of the kadai, her eyebrows cringing, her arms covered in a towel to avoid all the vicious spattering.