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February 2010

Celebrating FOOD! Cooking * Careers * Communications - Les dames d'escoffier

I am  honored to be sharing the stage with Aliza Green of Philadelphia ( Chef, Author, Consultant ) author of 9 cookbooks at the les dames d'escoffier event on Feb 27, 2010. The event called - Celebrating food!  is to be held at the Universities of Shady Grove, Rockville, MD.

I will be doing a power point presentation and take you on a culinary journey through India.For further information :

Les Dames d’Escoffier
P. O. Box 1617
Washington, D.C. 20013
(202) 973-2168

For list of speakers and other detils click here


Feb 28, 2010

Here are some pictures from the event :





I am delighted that my Lemon Chili pickle recipe was featured in "Cooking for one - A Craving for condiments" The article was written by Joe Yonan of the Washington Post. I hope you enjoy these photographs as much as I have enjoyed taking them. 

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Chili-Lemon Pickle

The Washington Post, February 3, 2010

Cooking for One

  • Cuisine: Asian
  • Course: Condiment
  • Features: Make-Ahead Recipes


The spicier counterpart to Moroccan preserved lemons, this pickle can be made in just a day and used immediately, unlike some traditional recipes that call for a 30-day-or-longer curing period.

Nonetheless, it will deepen in flavor as it ages. Use it on rice, as a table accompaniment to grilled or roasted meats, or even mixed with cream cheese on a bagel or in a sandwich.

The recipe calls for asafetida, an oniony spice that is available at Indian markets, where the curry leaves and dried sanaam chili peppers also can be found.

MAKE AHEAD: The lemons need to marinate for 1 or 2 days. The pickle can be refrigerated in an airtight container for up to 6 months.

Makes about 2 1/2 cups


  • 4 medium (about 1 pound) lemons
  • 3 teaspoons kosher salt
  • 1/2 cup white distilled vinegar
  • 1 cup vegetable oil
  • 1 teaspoon black mustard seeds
  • 4 to 5 dried chili peppers, preferably an Indian variety such as sanaam (see headnote)
  • 1/2 teaspoon asafetida (see headnote)
  • 6 to 7 curry leaves (see headnote)
  • 1/4 teaspoon fenugreek seeds
  • 1 tablespoon red chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger


Wash and dry the lemons. Cut each one in half lengthwise, then cut each half into 16 equal pieces. Place in a medium bowl and add the salt and vinegar. Cover; marinate at room temperature for 1 or 2 days, stirring occasionally.

Heat the oil in a medium saucepan over medium heat. Add the mustard seeds; once they start to crackle, add the dried chili peppers, asafetida, curry leaves and fenugreek seeds, stirring to combine, then add the marinated lemon pieces and their marinating liquid along with the chili powder, garlic powder, turmeric and ginger. Mix well and bring to a boil; cook for a few minutes, then reduce the heat to medium-low and cook for 10 to 12 minutes or until the lemon pieces start to become tender.

Cool completely in the saucepan, then transfer to an airtight container and refrigerate for up to 6 months.

Recipe Source:

Adapted from K.N. Vinod, chef-restaurateur of Indique, Indique Heights and Bombay Bistro.

Tested by Joe Yonan for The Washington Post.
E-mail the Food Section with recipe questions.

Made This Recipe? Write a Review

(Michael Temchine for The Washington Post)

Serving size: Per tablespoon serving
Calories: 52
% Daily Values*
Total Fat: 6g9
Saturated Fat: 1g5
Cholesterol: n/a0
Sodium: 162mg7
Total Carbohydrates: 2g1
Dietary Fiber: 1g4
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat:Less than65g
Saturated Fat:Less than20g
Cholesterol:Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates:300g
Dietary Fiber:25g

Read more:Cooking for One: A craving for condiments