Have you had the pleasure of biting into an Indian hog plum? If you haven’t, I would suggest you try to get your hands on some as soon as you can. It is a wonderful thing, this hog plum – it will make your mouth pucker with its sourness and refresh your taste buds like very few other foods will. No wonder it lends itself beautifully to things like pickles, gojju or the South Indian version of a relish, chutney and the likes. Today, I am going to present to you the recipe for a very delicious pickle using Indian hog plums.
Check out my recipe for Amtekayi Uppinkayi or Instant Indian Hog Plum Pickle, just in on my other blog!
One of these days, you must surely visit Kammanahalli and lunch at Oki. The long trek across the city, braving the heat and the traffic, will be totally worth it, I can tell you that. Now, you have all the more reason to trek across the city to this eatery (if you don’t live in that neck of the woods, that is) – Oki has come up with a fantastic new menu, which is all set to launch on May 20!
I had the privilege of sampling Oki’s new menu recently, expertly curated by Chef Surajit Ghara, along with a few other food bloggers from the city.
Read all about my experience trying out the new menu at Oki, just in on my photo blog!
Today, I present to you the recipe for a summer speciality from Tamil Nadu – Nungu Sherbet, a delectable juice made using the flesh of the ice apple. Ice apples by themselves are a great thirst quencher, and they are utterly lovely when used in this drink. The combined forces of ice apples, rose and lemon used here make this juice an ultimately refreshing one, simply perfect for the hot days of summer.
Check out the super easy recipe, just in on my photo blog!
I am here today with a home-made rose syrup recipe, one that is rather close to my heart, an inextricable part of my summer-time memories.
Like I have said many times on my blog before, the hot days of summer bring back lots of foodie memories for me. Of holidays spent at my maternal grandparents’ place in Hyderabad, and bottles and bottles of my aunt’s chilled rose milk that she prepared using her special home-made rose syrup.
Over the course of several hot afternoons, I learnt from my aunt the technique of making her fragrant rose syrup. Made from sweet-smelling roses, called Panneer Roja in Tamil, this syrup is free of any artificial colours or preservatives. It makes for some awesome, awesome rose milk, of course, and also goes beautifully in lassi, juices, mocktails, falooda, rose milk, cakes, ice creams and other desserts.
Check out the recipe for home-made rose syrup, just in on my other blog!