Turnip Peel Pickle (Shalgam ke Chilke ka Achar) is a unique, zero-waste North Indian (especially Punjabi) style pickle made from the peels/skins of turnips (shalagam/shaljam). Instead of discarding the peels when making turnip sabzi, they're transformed into a tangy, spicy, crunchy instant or quick pickle. It's flavorful, eco-friendly, and ready in 1–2 days (or even instant versions exist). This is less common than full turnip achar but popular in-home cooking for its resourcefulness.

It has a sharp, mustardy kick with a satisfying crunch from the peels.

Ingredients (for about 1 small jar / 1 cup pickle)

• Turnip peels – 1 cup (julienne-cut into thin long strips; from 4–5 medium turnips, washed well)
• Green garlic (hara lehsun) – ¼ cup (julienne-cut; or substitute with 4–5 regular garlic cloves, finely chopped)
• Green garlic roots (if available) – 2 tbsp (chopped; adds extra flavor, optional)
• Mustard oil (sarson ka tel) – 2–3 tbsp (raw or lightly heated for pungency)
• Mustard seeds (rai) – 1–2 tsp (coarsely crushed or whole)
• Red chili powder (lal mirch) – 1–1½ tsp (adjust for spice)
• Turmeric powder (haldi) – ½ tsp
• Salt – 1–1½ tsp (or to taste; use non-iodized pickling salt if possible)
• Asafoetida (hing) – a pinch (optional, for digestion and flavor)
• Vinegar or lemon juice – 1–2 tbsp (for extra tang, optional in some versions)
• Fenugreek seeds (methi dana) or fennel seeds (saunf) – ½ tsp (optional, for aroma)

Method / Steps

1. Prepare the peels: Wash the turnips thoroughly. Peel them thickly (to get nice strips with some flesh, if possible, for better texture). Julienne the peels into thin matchsticks. Pat dry completely to remove moisture (important to avoid spoilage).
2. Mix the masala: In a bowl, combine the julienned peels, chopped green garlic (and roots if using), crushed mustard seeds, red chili powder, turmeric, salt, hing, and any optional seeds. Mix well so the spices coat evenly.
3. Add oil: Heat the mustard oil until it smokes lightly (to reduce raw pungency), then cool it slightly. Pour over the spiced peels and mix thoroughly. If using vinegar/lemon, add now for instant tang.
4. Pack and rest: Transfer to a clean, dry glass jar. Press down to remove air pockets. If the mixture looks dry, add a little more oil. Seal and let it sit at room temperature for 1–2 days (or in sunlight for faster maturing). Shake/stir once a day. It develops better flavor over 3–4 days.
5. Store and serve: Refrigerate after opening. It lasts 2–4 weeks (or longer if oil covers the top). Serve as a side with paratha, dal-chawal, roti-sabzi, or even as a spicy snack.

Tips

• Use fresh, firm turnips for crisp peels.
• Mustard oil gives authentic Punjabi flavor—don't skip it!

For a quicker version, some add a bit of warm water or more vinegar for instant pickle style.

This is inspired by waste-reducing home recipes (similar to those shared by chefs like Ranveer Brar for resourceful cooking, though his focus is often on full veggies).

Enjoy this crunchy, zesty pickle—it's a delicious way to make use of every part of the vegetable! If you try it, adjust the spices to your taste. 

 

Khajoor Milk Pudding (also known as Khajoor Ki Kheer or Dates Milk Pudding) is a delicious, naturally sweetened Indian/Pakistani-style dessert made with dates (khajoor) and milk. It's creamy, rich, healthy (especially when made with no added sugar), and often garnished with nuts. Dates provide natural sweetness, so many versions skip refined sugar entirely.

Here's a simple, popular home-style recipe that serves 4–5 people (adapted from common traditional methods like khajoor ki kheer):

Ingredients

• 15–20 seedless dates (khajoor) – about ¾–1 cup chopped (use soft, good-quality dates like Medjool or regular Indian khajoor)

• 1 liter (4 cups) full-fat milk

• 1–2 tbsp ghee (optional, for richer flavor)

• 8–10 cashews + 8–10 almonds (chopped or halved)

• 1 tbsp raisins (optional)

• ½ tsp cardamom powder (elaichi)

• 1–2 tbsp condensed milk or 2–3 tbsp sugar/jaggery (optional – skip if dates are very sweet)

• Pinch of nutmeg (optional)

Step-by-Step Instructions

1. Prepare the dates: Soak the pitted dates in ½–1 cup warm milk (or water) for 20–30 minutes to soften. Then blend them into a smooth paste. (You can leave a few chunks for texture if you like.)

2. Roast the nuts (optional but recommended): Heat 1 tsp ghee in a pan. Lightly fry the cashews, almonds, and raisins until golden. Set aside.

3. Cook the milk: In a heavy-bottomed pan, bring the remaining milk to a boil. Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally so it doesn't stick or burn. (This thickens the milk naturally.)

4. Add dates: Stir in the date paste. Mix well and cook on low heat for another 10–15 minutes, stirring frequently. The mixture will thicken and turn a lovely caramel color. If using condensed milk or extra sweetener, add it now and adjust taste.

5. Flavor it: Add cardamom powder (and nutmeg if using). Mix well. Turn off the heat.

6. Garnish: Stir in most of the roasted nuts/raisins, saving some for topping.

7. Serve: Enjoy warm or chilled. It thickens more as it cools. Refrigerate for 2–3 hours for a pudding-like consistency.

Tips

• For a thicker, custard-style pudding: Mix 2–3 tbsp cornflour/custard powder in a little cold milk, add it toward the end, and cook for 5 more minutes while stirring.

• Sugar-free version: Rely only on dates – perfect for healthy eating or kids.

• Vegan twist: Use almond milk, oat milk, or coconut milk instead of dairy.

• Storage: Keep in the fridge for 3–4 days.

This dessert is nutritious (dates are rich in fiber, iron, and natural energy), and it's often made during festivals or as a quick sweet treat.

Blonde chocolate, also known as caramelized white chocolate, is a rich and buttery chocolate made by slowly cooking white chocolate until it turns golden and develops deep caramel, toffee-like flavors. Unlike regular white chocolate, blonde chocolate has a complex taste profile with notes of butterscotch, vanilla, and a hint of saltiness.

Popular in gourmet desserts and modern pastry kitchens, blonde chocolate is perfect for adventurous food lovers who enjoy elevated flavors. This easy homemade version requires just one main ingredient and transforms simple white chocolate into something truly special.

Here’s a simple and versatile recipe for Blonde Chocolate (makes about 10–12 pieces).

🧾 Ingredients

1. 200 g good-quality white chocolate (with cocoa butter)

2. Pinch of salt (optional, enhances flavor)

3. Optional flavor additions:

• Few drops of vanilla essence

• Pinch of cinnamon or espresso powder

👩‍🍳 Instructions

Preheat and prepare:
Preheat your oven to 120°C (250°F). Chop the white chocolate into even pieces and place them in an oven-safe dish or tray.

Caramelize the chocolate:
Place the dish in the oven and bake for 40–60 minutes. Every 10 minutes, remove and stir the chocolate thoroughly. At first it may look grainy but keep stirring — it will smooth out and gradually turn golden blonde.

Finish the flavor:
Once the chocolate reaches a deep golden color and smells caramel-like, remove it from the oven. Stir in a pinch of salt and any optional flavorings until smooth and glossy.

Set the chocolate:
Pour the blonde chocolate into silicone molds or a parchment-lined tray. Let it cool at room temperature, then refrigerate for 20–30 minutes until firm.

🍽️ Serve & Enjoy

• Break into chocolate bars or bites

• Drizzle over cakes, brownies, or pancakes

• Use in desserts, tarts, or truffles

• Perfect for food blogging, reels, and gifting

The flavor is rich, buttery, and deeply caramelized — like a cross between white chocolate and dulce de leche. 

💡 Tips for Best Blonde Chocolate

• Use high-quality white chocolate with cocoa butter for best results

• Stir frequently to prevent burning

• Don’t rush the process — slow caramelization creates better flavor

• Store in an airtight container in a cool place for up to one week

Golden, buttery, and irresistibly rich, blonde chocolate turn simple white chocolate into a gourmet experience. Once you try it, plain white chocolate will never feel the same again.