Pickled Vegetables

This vegetable pickle is popularly made during the cold winter months since it uses fresh produce and takes it to a different level. Since it uses raw vegetables, it is power packed with nutrients. My great-aunt shared her recipe with me. I have taken the liberty to further amend it and make it simpler for novices.

Fresh Turmeric Pickle

The recipe for Fresh Turmeric Pickle that I've posted earlier uses chillies and a completely different method of making the 'gravy' (खार). This recipe was given to me by a family friend and tastes equally delicious, if not more.

Fresh Turmeric Pickle

Haladicha lonacha (हळदीच लोणचं) or fresh turmeric pickle takes me back to my childhood. My grandmother would store her pickles in large ceramic pots. She would make a years' worth of pickles in the summer and we had to wait at least a day after she had made them before we could dig our spoons into the jars! This pickle is one of my favourites.  

Panagi/Rice Pancakes

Panagi (पानगी) is a traditional breakfast recipe from the Konkan region, where rice is harvested in abundance. So, the grain forms an integral part of Konkani cuisine. Panagis are ever so slightly sweet with an inviting aroma and a soft fluffy texture.This recipe is extremely simple, but what makes it shine is the way it is cooked. The panagis are steamed on turmeric or banana leaves, which impart their respective flavours to the panagi.

Halad/ Tumeric

Turmeric or Halad (हळद) is a popular Maharashtrian Spice, that grows as a root. Fresh roots called Oli (wet) Halad (ओली हळद) are used to make Haldicha Loncha/ Turmeric Pickle. There are 2 types of fresh halad, Oli Halad, which is orange-yellow coloured and the other is Ambe Halad. Ambe means mango-like but contrary to the name, this type is pale-yellow coloured!

Fresh Turmeric Root