Pickles & Salads

Pickels & Salads go here


Chef's Name: 
Rehana Khambaty
1/4 cup mayonnaise
2 tbsp mango chutney
Lettuce leaves
500 gms. skinless, boneless chicken breast halves
1/4 cup coriander leaves, cut
3 celery stalks, thinly sliced
1/3 cup curd
1 big size mango, diced
2 tbsp sliced almonds, toasted
2 tbsp Lemon juice
1/4 tsp ground Black Pepper
1 tsp Curry powder
Preparation Method: 
1. Take one tsp salt, enough water to cover the chicken by one inch in a saucepan, add chicken and boil over high flame heat. 2. Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through. 3. Cool for about 30 minutes. 4. In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper, and half tsp salt. 5. Drain chicken and sliced into bite size pieces. 6. Toss chicken, mango, celery, and coriander with dressing. 7. Line platter with lettuce. 8. Top with salad, and almonds, if using.

Mango Pickle

Cauliflower Pickle

Green Grapes Salad

Chef's Name: 
Rehana Khambaty
200 gms - seedless green grapes
200 gms - sour cream
100 gms - chopped pecans
2 tbsp - brown sugar
1 packet - cream cheese
1/2 cup - white sugar
1 tsp - vanilla extract
Preparation Method: 
1.       Wash and dry grapes.
2.       In a large bowl, mix together the cream cheese,
          sour cream, sugar and vanilla.
3.       Add grapes and mix until evenly incorporated.

4.       Sprinkle with brown sugar and pecans, mix again

         and refrigerate until serving.

Ringhna nu Bhartu

Chef's Name: 
Sakinaben Ebrahimji
Good sized slim ringhnu
green chillie chopped fine  qty to taste
onion, chopped fine ( 1 medium ringhnu to one tbsp onion )
1/4 tsp black pepper
salt to taste
yoghurt  -  to taste
Preparation Time: 
1 hr
Preparation Method: 
Oil ringhnu on skin and slash on both sides
     ( makes for quick grilling and will not burst in you oven or grill )
grill to soft
remove and skin ringhnu  -  blend flesh with spoon or fork
add chillie, onion, black pepper & salt
add yoghurt to softness required and keep blending
place in a bowl,
make a well,
place a piece of foil in the well,
and on the foil place a well lit coal piece,
put some ghee on the coal,
and cover immediately  -  the fume of the ghee should not go out
After 10 or 15 mins,  uncover the bowl and pour the ghee into the bhartu mix
even had it with toast and pitta bread and it tastes delicious

Cucumber and Tomato Yogurt Salad

Chef's Name: 
Fatema E Quilonwala


1½ cups fresh pickling cucumber, peeled and diced

¾ cup diced tomato

¾ cup red onion

1 green chili pepper, finely diced (optional)

1 teaspoon black pepper and cumin powder

½ teaspoon salt

1½ cups fat-free plain yogurt

¼ cup chopped fresh coriander

Preparation Method: 
  1. Place the vegetables in a serving bowl.
  2. Blend black pepper, cumin powder and salt into yogurt.
  3. Pour yogurt mixture over diced vegetables and stir to coat vegetables. Taste and add additional seasonings if desired.
  4. Refrigerate at least 1 hour. Garnish with coriander before serving.


You may use regular cucumbers instead of fresh pickling cucumbers if you desire. Fresh pickling cucumbers are used in this recipe for extra crunchiness.



Chef's Name: 
Fatema E Quilonwala
1 cup fresh cilantro sprigs
1 to 2 jalapeño chiles, seeded and coarsely chopped
2 tablespoons water
2 teaspoons packed brown sugar
2 teaspoons fresh lime juice
1/2 teaspoon salt
3 tablespoons well-stirred plain yogurt (preferably whole-milk)

Accompaniment: finely chopped lime or mango pickle

Preparation Time: 
A few minutes
Preparation Method: 
Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt.
Transfer to a bowl and stir in yogurt.

Serve pappadams with chutney and pickle for dipping.

Sweet Lime Pickle

Chef's Name: 
Fatema E Quilonwala

50 nos            Limes

60-70 grams    Salt

1 kg.                Sugar

100 grams       Red chilly powder

2 nos.             Garlic

15 grams        Ginger

3 sticks           Cinnamon

5 nos.              Cloves

2 shreds          Mace

1 small piece   Nutmeg

25 grams         Raisins or Dates

100ml              Vinegar

Preparation Method: 

Wash the limes and wipe dry, cut each lime into sight segments vertically

Place the cut limes in a jar, add sugar and salt and set aside for one hour.

Grind all ingredients in vinegar and make into a paste; chilly powder if fine need not be ground.

Keep the vessels containing the limes on fire add the masala and cook for about 30 minutes on slow fire. Add a little more vinegar if the syrup is very thick. Allow cooling.

Fill in clean and dry jars or bottles and cork airtight; cool place for storing.

Greek salad

Chef's Name: 
Fatema E Quilonwala
  • 3 – 4 tomatoes
  • 1 onion
  • feta cheese
  • 1 cucumber
  • olive oil
  • salt
  • olives
  • oregano
Preparation Method: 

Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Lemon oil dressing

Chef's Name: 
Fatema E Quilonwala
  • 1 cup olive oil
  • 1/4 cup lemon juice
  • Salt
  • Pepper
Preparation Method: 

Mix all the ingredients. Can be also refridgerated for late use.

This dressing is usually used on any kind of vegetable, especially on boiled courgettes, potatoes, carrots. It is also commonly used on grilled fish