Instant mango pickle

Instant mango pickle(dheedeer uppinakaayi) is always reminiscent of Indian weddings in summer. In South Indian weddings, lunch is always served with a pinch of salt and pickle on the edge of the banana leaf. If it is the season of mangoes, you can always expect instant pickle to be served! It is so-called because it is doesn’t  need the tedious process of making pickles. Because of this reason, it doesn’t have a long shelf  life, but it is every bit as delicious!


1 Unripe green mango

2 table spoons of salt

2 table spoons of red chilli powder

1 teaspoon turmeric

2 teaspoons of peanut oil

1 teaspoon mustard seeds

A pinch of asafoetida/ hing


Wash the mango and dry it thoroughly using a cloth. Cut the mango into little pieces. Add chilli powder and salt. Keep it aside for a couple of hours until the mango soaks up the salt and releases all its juices.

Heat the oil in a small kadai, add the mustard seeds. Once the seeds splutter, turn off the heat and add hing and cover the kadai immediately. Adding the hing after turning off the heat ensures that it doesn’t burn, also covering the kadai ensures that the flavour of hing is retained.

Add the seasoning to the mango mixture and mix well. Store this in airtight container and refrigerate. You can use this up to 15 days if kept refrigerated.

Basic French Toast

Another easy breezy breakfast i discovered is French Toast. It can be as healthy or as loaded with calories as you want it to be! I used 5 grain whole wheat bread and sugar for my version of French toast. You can make it with white bread and slather maple syrup over it if you are in a mood to indulge. Minimum ingredients and minimum fuss..perfect breakfast for a lazy sunday morning!

Ingredients : Serves 2

2 Medium sized eggs

1/2 cup milk

2 teaspoons sugar/honey

A pinch of grated nutmeg or cinnamon powder.

Butter for toasting

In a flat or a large bowl, add milk and break open two eggs. Add sugar and nutmeg and whisk it together.Heat a skillet and add 1/4 teaspoon of butter.  Take a slice of bread and dip both sides of the bread in this batter. Make sure both sides of the bread are well coated. Put the slice on the skillet, roast till both sides are golden brown. Sprinkle some sugar on both sides.

Raagi Shavige

Making a quick breakfast is always challenging. I prefer not to spend too much time on a weekday for making breakfast. I hate the extra effort to wake up earlier than usual just to make something elaborate for breakfast. On the other hand since i am at home and have a lot of time on my hands, i don’t like to eat a bowl of cereal for breakfast everyday. In times like these, that shavige comes to the rescue.

I  prefer the ragi shavige as it more nutritious. You can make a lot of variations with this.

Ingredients (serves 3-4)

1 packet shavige of your choice

3-4 green chillies

1 cup frozen/fresh peas

1 onion

2 tablespoons grated coconut (optional)

handful of fresh coriander/cilantro

Juice from 1 lemon

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon each of urad dal and chana dal

salt to taste


Prepare the shavige as per instructions on the packet.

Heat the oil in pan. Once the oil starts smoking add the mustard seeds, reduce heat and then add both the dals. Fry till golden brown.

Next add the green chillies and onion and fry till the onion turns translucent. Add the peas and saute until they are soft.

Add the shavige, coconut, salt, cilantro, lemon juice and mix well.




You can skip the mustard-dal seasoning, saute onions and add some pulao masala powder.

To make sweet ragi shavige, toast some white sesame seeds till golden brown.  Add coconut, jaggery or sugar and the sesame seeds to the ragi shavige and mix well.

Radish bajji/ Chutney

This recipe is something i learnt from my MIL. It is a simple, healthy easy to make recipe. This is usually eaten in our house with chapathis or JoLada mudde. (I am not sure how mudde translates into english 😀 ). It also tastes heavenly with steaming hot rice.

Ingredients :

2 small radish, chopped coarsely.

1/2 cup grated coconut

2-3 green chillies

1 cup coriander/cilantro leaves

1 tea spoon oil

1 tea spoon mustard seeds

3-4 curry leaves

salt to taste

To the blender jar, add the chopped radish, coconut, chilies, coriander, salt. Add a little water and grind everything to a smooth paste. The chutney is ready. To season this, heat oil in a small pan, once the oil is hot enough, add the mustard seeds. Once the seeds crackle, add the curry leaves. Add the seasoning to the chutney.

Onion chutney

Onion chutney with dosa or akki rotti is a fab combination! I dont know of many homes which make this chutney. But we all love it at home!

Ingredients :

2 medium sized red onions.

5-6 red chilies

3/4 cup grated coconut.

2-3 curry leaves

A few sprigs of coriander leaves.

1 tea spoon of oil

Salt to taste

Heat the oil in a pan and add the onions, read chilies. Fry till the onions turn golden brown. Add the curry leaves and coriander and fry till they wilt a little. Once this mixture is cooled, add the coconut and some salt and blend all the ingredients together. Voila! Onion chutney is ready to be savored with Dose or Rotti.