Cranberry (Karonda) Baby Corn & Beet Root pickle

Cranberry Pickle in Baby Corn and Beet Root

In my boyhood days, I recall a 40 feet hedge across our front yard with red and white pearl like fruits. The bushes had thorns enough to deter the random pickers and the fruits had ugly, sticky milk flowing across its stem. The thorns and the milk kept all kids away from this hardy fruit. Later we realized that this was in fact the ‘Cranberry’ or the karonda fruit. Due to its initial put offs, the fruit is not a very popular one but people in arid regions know multiple usage and benefits of a cranberry. Eaten like a fruit, used in veggies, chutneys, pickles and salads this one is an amazing fruit along with other sides or main dishes. Here I prepare a pickle of he cranberry using its sharp sour taste and baby corn and beets. 10 minutes of preparation is giving me delight a year after it’s preparation. Try this and you will want to share your iterations of the same, I promise !!



….need to know (food details)

  • Number of people served : It’s a pickle, goes with any snack and bread
  • Preparation time : 10 minutes of preparation + 5 minutes of cooking + 2 weeks of bottled sunshine. That’s it

….and we need (ingredients)

  • Cranberry (Karonda)  1 cup, chopped half ways : Super sour berry of the bush it has a sharp acidic flavor that is sure to make you pinch yourself once in the first bite for sure. 🙂 . White when ripening and red when ripened completely. You will generally find then in half pink half white shades. But they are best flavored when deep red in colour. They help in reducing blood pressure and clear urinary system. 
  • Baby corns, slit in the middle & chopped in 1 inch pieces, 1 cup : Baby corns bring in the crunch, the earthiness and the starchiness in the pickle. It is very beneficial for hair and skin and gives energy while building body cells too.
  • Beetroot, chopped to 1 inch slices, 1/2 cup : Beetroot is my favorite garden vegetable. I use every bit of it apart from the root skin to conjure up my dishes. Beetroot gives me ideas in colour and flavours. Beet is extremely healthy too. Beet improves stamina, is a good antioxidant and contains overall balance of minerals.
  • Celery stalks, 1/2 cup, chopped to 1 inches (don’t exclude the stem parts, add all edible shoots) : Super shot of health benefits, celery is an excellent antioxidant and loaded with vitamin C, K and B6. I make sure that ample celery survives in summers in my kitchen garden. Celery brings in the pungency in the pickle without adding the garlic in it.
  • Vegetable oil, 2 tablespoon : One with no flavour and no taste will draw out those from the ingredients best.
  • Salt to taste : Try to use a coarse salt here since the salt has a big role in making this pickle sour. I used Himalayan pink salt for its amazing earthy essence.

….time to cook ‘n roll (preparing instructions)

  • Heat a skillet and heat 1 tablespoon of oil in it.
  • Add the celery and saute for 1 minute.
  • Now add the rest of the veggies (beets, cranberries and babycorn) and mix well. Saute this for 2 minutes. Minor cooking is enough if you are looking for a crunch in your pickle.
  • Sprinkle salt over it and the rest of the oil (i.e. remaining 1 tablespoon). Mix well and cook further for 2 minutes on medium flame.
  • Take off the flame and allow to cool. When well cooled, bottle your pickle in a sanitized bottle.
  • Place your bottle/jar in direct sunshine for 2 straight weeks, then enjoy for months !

Storage : I finished my jar in 5 months. You can push the timeline for 12 months easy.

Missing Something ? : 4 veggies, oil & salt.. You’re not using much, what can you replace 😀 . I actually added some slit and deseeded green chillies but don’t suggest so if kids would eat this one.

easy flax seeds chutney

Flax Seeds Chutney

Honest admission ! I didn’t know that flax gave anything but linen shirts before I came across the flax seeds in the super mart. Though I picked it up in an impulse, it took me nearly 4 months to find an absolutely lip smacking use for it. This condiment is so simple to prepare and can exhume you in absolute pungency or the love of it. Read on and thank me later after you’ve made and relished it 🙂 

….need to know (food details)

  • Number of people served : It’s a chutney dip, will serve at least 10 family snacks
  • Preparation time : 10 minutes of cooking + 3 minutes of grinding

….and we need (ingredients)

  • Flax seeds 1 cup : Flax has a very earthy and nutty essence and is extremely rich in omega 3 fatty acids, proteins and vitamin B.
  • Garlic cloves 1 cup (will contain about 25 to 30 cloves)  : The king of pungency ‘garlic’ is a good astringent and has medicinal properties of fighting sickness like common cold, sore throats etc.
  • Til (Sesame) seeds 2 tablespoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dip.
  • Dried red chillies to taste (I picked 10) : In such a dip where we are looking to project the earthly essence, it’s always good to avoid processed and ground red chilli powder and make your own crudely pounded one.
  • Sesame oil 2 tablespoon : Same essence and benefits as that of the seeds of sesame.
  • Crude salt (I used ground black salt) : Crude Earthy Nutty ….. this just adds to it

….time to cook ‘n roll (preparing instructions)

  • Heat the sesame oil in a pan. Add garlic to it and saute lightly.
  • Now add chillies to it and saute till the chillies are crispy and crushable.
  • Take this off the flame now and allow it to cool.
  • Mix the flax seeds, the rock salt, til seeds and the above cooled garlic and chilli mixture.
  • Grind it all in a mixer. Be sure to take a medium to large size jar for mixing since anything smaller would not contain the flax seeds which would expand considerably on being crushed.

Storage : 18 months easily in a refrigerator.

Missing Something ? : Can replace the black salt with sea salt or the himalayan pink salt. Any crude salt would be good since that would have the earthy essence.

tasty stuffed tomatoes

Stuffed Tomatoes / Bharve Tamatar

A most visually thrilling dish with amazing tummy fill and an undeniable taste. Rich and healthy and unbelievably easy to prepare it gives a strange satisfaction to the cook as well. “Youngsters of all ages” will be hooked on to the platter till the last tomato disappears. Since I pluck the tomatoes from my garden, I can choose the size, the firmness and the color to max the delight of my patrons 🙂 !! You’ll enjoy serving this and be queerly amused to watch them disappear within minutes..

….need to know (food details)

  • Number of people served : 3 to 4
  • Preparation time : 45 minutes total
  • Serving size : 2 to 3 each

….and we need (ingredients)

  • Tomatoes (medium to large) 8 :
  • Onion chopped 2 :
  • Garlic chopped 5 to 6 cloves :
  • Potatoes boiled and mashed 4 :
    • Ginger chopped 2 inches :
  • Coriander chopped 2 to 3 tablespoons :
  • Garam masala 1 teaspoon :
  • Cumin 1 & 1/2 teaspoon :
  • Oil vegetable 2 tablespoon : Preferably a light one so as not to interfere in taste and fragrance and just provide the greasing required.

….time to cook ‘n roll (preparing instructions)

  • Slice off the tops of the tomatoes in a cap form and remove the pulp from inside. Keep all three derivatives i.e. pulp, main shell and the cap separately to be used later in the dish.
  • Heat the oil in a pan till it smokes a bit. Add the chopped onions and the garlic till the onions turn golden brown. All on medium flame. Add ginger and stir for 30 seconds.
  • Now add the mashed potatoes, the tomato pulp, garam masala and salt and mix properly. It should cook well for 6 to 7 minutes again on medium flame only. Raising the flame level will burn the veggies.
  • Take this stuffing off the flame and allow to cool only enough for you to handle with fingers but not enough to douse the flavors.
  • Fill this stuffing in the tomatoes evenly and top the shell with the earlier removed caps. Use a toothpick to secure the caps to the filled shells properly.
  • Now heat oil again in the same pan. After 30 seconds on high reduce the flame to medium and add the cumin seeds. Let the cumin seeds crackle and sputter and then add the stuffed tomatoes in the pan.
  • Turn the tomatoes and let them roll over. They are well secured with the toothpick. Now cover the pan and let them cook for 10 minutes on low flame.
  • Now take them off and platter them hot with coriander garnish. Watch the delights around !!

Storage : 1 week refrigeration allowed easily.

Missing Something ? : You can green chillies to the mashed potatoes if you want to increase the Xing quotient. Many folks also add boiled peas to the potatoes too. Both iterations allowed 🙂