Scalloped Potatoes with four cheeses

Neem Flower Pacchadi (pickle) a New Year traditional dish at the Swamy's home


  • 1/2 cup brown sugar
  • Skinned slices of a ripe mango
  • 1/4 cup fresh tamarind extract
  • 2-3 dry red chillies
  • 1 tsp. mustard seeds
  • 1 tsps. dried neem flowers
  • 1 tsp. salt
  • 1 Tbsp. clarified butter (ghee)
  • 1 cup water


Boil mango slices in 1 cup of water for about 5 minutes. Add salt and the tamarind extract. Continue boiling until the raw taste of tamarind disappears. It should take about 10 minutes on medium-low heat.

Take 3 tsps. of ghee, spurt the mustard seeds, add red chillies and the neem flowers and roast them until they turn dark brown. Add to the boiling mixture, turn off heat.

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