Amla Pickle


  • Indian gooseberry (amla) - 500 gms
  • Sea salt - 1½ cups
  • Turmeric powder - 1 tsp
  • Sesame oil - 250 ml
  • Red chilli powder - 1½ cups
  • Mustard powder - 3 tbsps
  • Asafoetida - 1 tsp

  1. Cut each amla into thin segments. Add one cup of salt and half a teaspoon of turmeric powder, stir and keep covered in a glass bottle for two to three days. Toss the bottle daily a couple of times but do not use a spoon or stir with hand.
  2. Heat oil to smoking point and allow to cool.
  3. Take the remaining sea salt in a bowl and crush slightly. Add red chilli powder, remaining turmeric powder, mustard powder and mix well. Add amla (no need to wash amla or throw liquid which might have collected in the glass bottle) and mix well.
  4. When the oil has cooled slightly add asafoetida. Cool the oil some more and add to the amla mixture.
  5. Transfer the pickle into sterilized glass or porcelain bottles and keep covered tightly.
  6. Pickle will be ready in three to four days and will keep for at least three to four months.
Note : This Recipe was given by Master Chef Sanjeev Kapoor. We tried and as it came to be a different one, we decided to share it with you all.

Aloo Posto


  • 2 green chillies
  • 5 - 6 medium potatoes
  • 1/2 tsp sugar
  • 1 tsp pure ghee
  • 2 tblsp mustard oil
  • 4 tblsp poppy seeds (khuskhus)
  • salt to taste
  • 1/2 tsp onion seeds (kalonji)

  1. Take off and cut the potatoes into one Medium pieces.
  2. Soak them in water.
  3. Soak poppy seeds in one cup warm water for 15-20 minutes.
  4. Remove and grind to a fine paste.
  5. Heat up mustard oil in a pot till it just reaches smoking point.
  6. Remove, cool and heat up the oil again on medium heat.
  7. Mix in kalonji and stir-fry briefly.
  8. Mix in potato pieces and stir fry on medium heat up for 5 minutes, stirring frequently.
  9. Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
  10. Take off the lid, mix in salt, sugar and slit green chillies.
  11. Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

Virgin Mary


  • 3 cups tomato juice
  • 2 tsp Worcestershire sauce
  • Tobasco sauce to taste
  • 1 tsp powdered black pepper
  • salt to taste
  • 1 tsp celery salt or chopped celery crushed ice
  • salt to decorate the glass
  • stemmed glasses

  1. Wet the glass rims and dip into the salt, so that the rim is covered with salt.
  2. Place the juice, Worcestershire sauce, Tobasco, black pepper, salt, celery, and ice in a shaker (or jug). Shake to mix well.
  3. Pour into the prepared glasses and serve.

Minestrone Soup


  • 4 tbsp onions-chopped fine
  • 2 tsp garlic-chopped fine
  • 2 tbsp oil
  • 5 cups water
  • 2 cups tomatoes-grated
  • 7-8 French beans-chopped fine
  • 1/4 cup carrots-chopped fine
  • 1/2 cup potatoes-peeled and diced small
  • 1/4 cup macaroni-cut
  • 2 tsp salt or to taste
  • 1/4 tsp kali mirch (powdered black pepper)
  • 1/4 cup celery-chopped fine or 1/2 tsp celery salt
  • 1 tsp Oregano leaves or ajwain
  • 2 tbsp tomato puree
  • cheese-grated to garnish


  1. Heat the oil and add onions and garlic. Saute till a little soft, add French beans, carrots and potatoes, sauté a little more, then add the water, tomatoes and macaroni.
  2. Bring to a boil and simmer, half-covered, till the vegetables and macaroni are tender
  3. Add the salt and pepper, celery or celery salt, oregano and tomato puree. Simmer covered for about 2 minutes. Serve garnished with cheese.

Lemon and Coriander Soup


  • 4 cup vegetable stock
  • 2 tbsp onions - finely chopped
  • 2 tbsp lemon juice or to taste
  • 2 tsp chili sauce or to taste
  • 1 tsp salt or to taste
  • 1 tsp black pepper - powdered
  • 1 cup hara dhania

  1. Bring stock to a boil. Add onions, lemon juice, salt, half of the coriander leaves and black pepper.
  2. Bring to a boil and simmer for a minute.
  3. Place the rest of the dhania leaves in the soup bowls, pour soup over and serve.