Ingredients 2 cups baby mangoes 2/3 cup (110 grams) salt Method 1. Wash the baby mangoes and pat them dry using a dry kitchen cloth, taking care to keep the stems intact.

Keep aside. 2.

Combine the salt with 2 cups of water in a pan and bring to a boil. 3.

Allow the salt water to cool completely. 4.

Add the baby mangoes to it. 5.

Bottle the pickle in a sterilised glass jar covered with a light lid. 6.

The mangoes will be ready to eat after 6 to 7 days. Tips VARIATION : MANGOES IN BRINE Use 2 cups of raw mangoes instead of baby mangoes for the above recipe and cut them into 25 mm.

(1") cubes. When raw mangoes are out of season, drain out these brine preserved mangoes and use them for preparing any spicy mango pickle (e.

g. punjabi aam ka ac When using raw mangoes which have been preserved in brine to make such pickles, you do not need to sun dry the mangoes if the recipe calls for it.

Also do not apply salt to the mangoes (less)

Storage 1 year : in a cool dry place. Makes 2 cups.

Ingredients 100 grams fresh green peppercorns (on their stalks) teaspoon turmeric ( haldi ) powder cup (120 grams) salt cup lemon juice 1 teaspoon oil Method 1. Wash the green peppercorns carefully (so as to retain them on their stalks) and pat them dry using a dry kitchen towel.

Keep aside. 2.

Boil 2 cups of water in a pan. Add the turmeric powder and salt and mix well.

Cool completely. 3.

Add the peppercorns and lemon juice and mix gently. 4.

Bottle the pickle in a sterilised glass jar. The salt water should just cover the peppercorns.

Add the oil. 5.

Leave aside in a cool dry place. 6.

This pickle is ready to serve after 3 to 4 days. It can stored for upto 1 year (at room temperature).

Tips VARIATION : DORAS IN BRINE Use 100 grams doras (tenti dela) instead of green peppercorns for the above recipe (less)

olive oil. Stir in the garlic and fry for a further min.

Add the prawns and fry for 2-3 mins. until cooked.

Add the cayenne pepper, extra garlic, cream and tuna. Mix and let simmer for 3 mins.

Cook the pasta according to the packet instructions and serve with the sauce, garnish with grated lemon rind and chopped parsley. RELATED RECIPES Paneer kathi rolls Braised Salmon Sikkimese steamed Momos Mediterranean tomato oats soup Chicken Muchboos Ingredients: Shell pasta Extra garlic for 4 people 1 small onion 2 garlic cloves, crushed 1 tbsp olive oil 350 gms peeled uncooked prawns 225 gms can tuna in oil or brine, drained 1/2 tsp cayenne pepper 2 tbsp cream Grated lemon rind and chopped Parsley for garnishing (less)

olive oil. Stir in the garlic and fry for a further min.

Add the prawns and fry for 2-3 mins. until cooked.

Add the cayenne pepper, extra garlic, cream and tuna. Mix and let simmer for 3 mins.

Cook the pasta according to the packet instructions and serve with the sauce, garnish with grated lemon rind and chopped parsley. RELATED RECIPES Prawn vindaloo Papad methi Papad curry vegetable Papad platter Papad paratha Ingredients: Shell pasta Extra garlic for 4 people 1 small onion 2 garlic cloves, crushed 1 tbsp olive oil 350 gms peeled uncooked prawns 225 gms can tuna in oil or brine, drained 1/2 tsp cayenne pepper 2 tbsp cream Grated lemon rind and chopped Parsley for garnishing (less)