Ramya Sarma inherited a little box. This one was a treasurehouse of recipes for pickles, preserves, fryums and other yummies. It lay around for many years until one day it became a book. This one uses modern methods that are simple, quick and fuss free, producing relishes that are delicious and close-to authentic.
There is very little roasting and powdering and leaving in the sun; instead, these recipes are fun to make, easy to tweak and very doable by a busy career person who prefers homemade to store-bought. Avakkai, mangakari, tomato chutney, lemon pulp pickle and much more add a zing to food and can be relished with all styles of cuisine.
As a special extra, simple recipes for vadaams are included…