Red onions are pickled in a pickling base made with spice infused water, balsamic and cider vinegar, and sweetness from brown sugar. Often seen at ethnic restaurants, this tangy onion add an amazing flavor bite to any meal, and are a great accompaniment to sandwiches and wraps, kebabs and curries.

For this recipe, I’ve used touches from the cuisines of the south and west of India, to create a simple time-tested recipe for a gluten-free and vegan option that can be used for all reasons and occasions.

Hearty quinoa is cooked in a lemony spiced cooking liquid, hence infusing the whole grain with whole spices like cloves and black peppercorns, to extract maximum flavor.
With the refreshing punch of fresh lemon juice, mint and parsley; the quinoa gets a spice kick from jalapeño pepper, and the added crunch of pecans (#ad).

It’s really quite simple to make healthy mangoes a part of your meal; and a taste of my 2-step raw mango pickle will show you just how to do it.

Roasted eggplant, cooked in a traditional Indian mix of spices and aromatics. I've added sweet colorful corn and peas for a crunchy fresh bite.