2. Bring the vinegar to a boil and then simmer to dissolve the gur. 3. When the oil is heated enough for a piece of vegetable thrown in to come up at once, keeping the heat on high, add the ginger and ...

In a heavy based pan, heat the oil, and add the kalonji, rai/sarson, saunf, moti kutti lal mirch and the sabut mirch, and saute over high heat, till they begin to splutter. 2. Add the cabbage and ...

As the sun swells in the sky, heralding the arrival of summer, kitchens across India start buzzing with activity, concocting recipes passed down through generations. It's a season where pickles ...