Piccalilli Relish by Salad Foodie

The final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can't get enough of that lightly pungent and savory condiment....and it’s way easy to make using a food processor for most of the chopping tasks. Make a batch of this to give as holiday gifts, and to enjoy yourself through…

Plum Chutney by Deepti Naik

Instant Mango Pickle by Hina Gujral

Instant Mango Pickle is a delectable mango pickle recipe that is ready to eat in few hours. Is that even possible? Yes, it is. The Instant Mango Pickle is the kind of recipe that saves you hours of labor in the kitchen. Now you can make pickle whenever you want without waiting for the bright sunny day. All you need is raw mangoes and…

Amma's Mango Chutney by Aliena Varghese

RED CHILLI ROAST BEEF by VIJAYA RODRIGO

This is my own recipe, which I slightly modified from my mother's recipe. The red chillies can be cut down if one is not used to spicy food.

Eggplant & Potato Vindaloo by Roshan

An exotic twist to traditional vindaloo

Indian Raita with Persian flavor by Deepti Naik

The inspiration of this recipe came from the Iranian drink called Doogh. Doogh is made up of yogurt and mint. To give Indian raita a Persian flavor, I used ingredients used for Doogh and in a hot summer day it turned out to be really good.

Paruppu urundai kuzhambu by Ranjani

Paruppu urundai kuzhambu , Lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch.