Recipes from our kitchen, for our fellow foodies !

Indian Carrot Ginger Pickle

  • 3 Carrots

    2 inches Ginger

    5 tsp Oil

    ¾ tsp Mustard seeds

    2 tsp  Kashmiri chilli powder

    ¼ tsp Hing (asafoetida)

    10  Curry leaves

    ¼ tsp Fenugreek powder

    1 tbsp Salt

    1 tsp White vinegar

    2 tbsp Lemon juice

  • In the first frying pan:

    Fry ginger in oil till slightly brown

    Sauté carrot for a minute till the pieces are soft enough to flex but still have a crunchy texture

    ___

    In a second frying pan:

    Add and fry mustard seeds, red chilli, hing and curry leaves

    Add and fry all spice powders

    ___

    Mix everything from first and second pan into one pan

    Add vinegar and lemon juice

    Pour everything into a pickle jar

    Top up with oil if needed and shake the jar to mix it all well

    Store in the fridge, and relish it after on day and over the next 3 months thereafter !

Vietnamese Pickle - Dưa chua

  • 300 gr bean sprouts/ cabbage
    100 gr green onions
    100 gr radish/daikon
    20 gr carrots (1 medium)

    500 ml filtered water
    200 gr white sugar
    150 ml vinegar (5%)
    100 g salt (~2 tbsp for the brine)
    Large glass jar for pickles

    *any leftover veggies in your fridge work well as substitutes!

  • 1. Prepare ingredients:

    - Wash bean sprouts/ cabbage, shake dry
    - Cut cabbage into small stripes
    - Cut off roots of onions and radish (thinly sliced), wash, shake dry
    - Peel and julienne carrots
    - Combine all vegetables, add salt and toss well. Set aside for at least 30 minutes.
    - Rinse after with water and drain the veggies to remove excess salt.

    2. Make the brine

    - Put water, sugar, salt with vinegar in a pot, boil on the stove, stir until sugar dissolves, water boils, turn off the stove, skim off foam if any

    - Let cool to luke warm.

    4. Transfer the veggies mixture to a jar, pour in all the brine. Use bamboo sticks or anything heavy to stick into the jar so that all the ingredients are submerged in water (optional). Cover the jar tightly.

    5. Soak the pickles for 1-2 days (depending on the weather) and it is ready to eat. The pickles will keep for about 3 weeks - 2 months in the fridge.

More recipes coming soon!

  • It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

  • It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.