Yummy Spinach Pickle.

Yummy Spinach Pickle.

Hi and welcome my dear buddies to my site again.Winter has now arrived and we too want a change in our choice of vegetables and fruits to enjoy this season well.Usually I make pickle from every vegetable but this time I got the idea to make a special pickle from spinach.It turned out really nice.So I wanted to share this recipe with you all and I hope you will also like it being a twist from the regular array of pickles found and made in India.So we will start with our recipe now—–


  1. Spinach – 250 gms.
  2. Garlic pods -2 tbsp.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Achaar Masala – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Vinegar – 2 tbsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.

For the tempering:-

  1. Mustard Oil – 1 tbsp.
  2. Dry Red Chillies -2.
  3. Five Spice or Paanchphoaran – 1 tsp.
  4. Asafoetida – A pinch.


IMG-4087.JPGStep 1 -Chop and wash the spinach finely.Peel and chop the garlic into very small pieces.

Step 2 – Take a pan and add mustard oil in the given quantity in it.Now add the five spices,dry red chillies and when it splutters add the asafoetida. Now add the cut garlic and masalas,i.e,salt,turmeric powder,red chilly powder.Next stir in the chopped spinach.Add the garam masala and achaar masala. Keep stirring the spinach and cook it without covering it.Switch off the gas.We do not need to fry the spinach after adding achaar masala.

IMG-4088.JPGStep 3 – Now take a bowl and add the spinach pickle to it.Add in 1 tbsp of vinegar and 1 tbsp of mustard oil when the dish is at room temperature.Mix well.It is basically an instant recipe so you can have it the minute it gets made.Store it otherwise in a glass jar.

Step 4 – Friends, now our instant spinach pickle is ready.

Friends do try the recipe at home.Share your comments and feed backs. Have a great weekend everyone.Till then healthy cooking,happy living!!!!


Eggplant Pickle.


  1. Eggplant – 250 gms.
  2. Garlic(crushed) -3 tbsp.
  3. Turmeric Powder – 2 tsp.
  4. Dry Mango Powder – 2 tbsp.
  5. Yellow Mustard Powder -3 tbsp.
  6. Achaar Masala – 3 tbsp.
  7. Roasted Five Spices Powder – 1 tbsp.
  8. Red Chilly Powder – 2 tsp.
  9. Five Spices – 1 tsp.
  10. Mustard Oil – 4 tbsp.
  11. White Vinegar – 2 tbsp.
  12. Salt – According to taste.


Step 1 – Wash and cut the eggplant in medium-sized pieces and dry them in fan for five minutes.

IMG_3126.JPGStep 2 – Now take a kadhai and add 3 tbsp of mustard oil and 1 tsp of five spices to it.When it splutters add in the cut eggplants and fry it on high flame for four minutes. Then add in the crushed garlic and fry  up till half done,here again on high flame,and if it seems that oil is less in quantity then do add more of it as it is a pickle and will need more of oil.Now add in the salt,turmeric powder,dry mango or amchoor powder,roasted five spices powder,yellow mustard powder,red chilly powder,pickle or achaar masala,salt,vinegar and mustard oil and just stir the masalas twice and not for long,to mix them up,doing everything on high flame as it will enhance the taste of the pickle.Now,switch the gas off otherwise the dish will get a bitter taste.You must not over fry the pickle after adding the masalas specially the mustard powder.

Step 3 – Store the pickle in a jar and put it in strong sunlight for 2 hours and use it.Its very close to being an instant pickle.

Our eggplant pickle is ready.

Friends do try this recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!!!

Malpuas with Broad Beans Pickle.

A hot favourite of Indians during festivals like Holi which sure is a delicacy worth dying for.


  1. Refined Flour or Maida- 500 gms.
  2. Milk -2 1/2 cups.
  3. Sugar -1/2 cup or sugar free.
  4. Ripe Bananas -2
  5. Raisins – 1 tbsp.
  6. Dry Coconut Flakes or khopra (grated)- 1 tsp.
  7. Cardamom Powder – 1 tsp.
  8. Vegetable Oil – To deep fry.


Step 1 – Take a bowl. Add the given amount of refined flour into it. Now add milk, sugar, ripe bananas, raisins and cardamom powder and mix everything well. It will form a batter.

Step 2 – Now heat oil in a heavy bottom vessel and when it gets hot using a ladle drop some of the batter into the oil and spread it on all sides to form a small circle. Fry it up well till both sides are browned.

Step 3 – Take out the malpuas and drain them on a tissue paper. Serve hot or cold with broad beans pickle, or potato curry. It will last for ten days in winter. No need to refrigerate.

Do try this recipe at home. It is a speciality of Indian households in holi and is super crunchy, and tasty and sure to win hearts. Share your comments and feedback and get doubts cleared. Have a great weekend friends. Till then healthy cooking,happy living!

                            Broad Beans Pickle.


Broad Beans – 250 gms.

Turmeric powder – 1 tsp.

Asafoetida or Hing- A pinch.

Dry Mango Powder or Amchoor Powder –  1 tsp.

Yellow Mustard Powder – 1 tbsp.

Cumin Powder – 1/2 tsp.

Five Spice or paanch phoran – 1 tsp.

Mustard Oil – 1 tbsp.

Salt-According to taste.


Step 1 – Wash and cut the broad beans into halves and blanch it in a saucepan for ten minutes, but do not pressure cook it.

Step 2 -Drain the water and keep the broad beans aside.

Step 3 – Now take a wok and add mustard oil, five spice or paanchphoran  along with a pinch of asafoetida.

Step 4 – When it crackles add  broad beans, turmeric powder, salt, cumin powder, dry mango powder, mustard powder, red chilly powder and saute it for two minutes.Switch off the gas.

Step 5 – The broad beans pickle is ready to be served. It can be best had with malpuas, kachoris or any dish of your liking.

Do try this recipe at home. Share your comments and feedback and clear doubts if there are any. Have a great weekend everyone. Till then healthy cooking,happy living!