Fiddlehead Fern, Lingudi or Kasrod – the pickle is more exotic than the name sounds. A highly nutritious, short-lived green, found growing wild in the mountains, now available at your table…

The Himalayas are a literal treasure trove. And one of the most unique or exotic treasures to be found there is a curiously shaped green. The Fiddlehead Fern gets its name because of the way the tip of the frond curls inward, forming the spiral usually found on a violin or fiddle. They grow wild in the mountains in late winter or spring, and most locals forage for them.

Fiddlehead fern is known as Lingudi or Lingri in the Kullu valley, Kasrod in Himachal and Kandhor in the lower vales of Jammu and Kashmir. In Assam, the locals stir-fry the greens and call it Dhekia Xaak. In Himachal, especially in the Chamba valley, the locals find the crisp, asparagus-like taste of the fiddlehead most suited to pickling, and so that’s what they do!

Fiddlehead ferns are a rich source of Iron, Vitamin C, Omega-3 and Omega-6 fatty acids. And if that weren’t enough, the greens are also loaded with antioxidants.

Ammiji was a regular visitor to the mountains of Himachal in her younger days. And that is where she fell in love with this unusual pickle. On all her subsequent trips, if made before the monsoon hit, she would pick up some raw Kasrod on her last day there and get it back home. (The greens have to be cooked within 48 hours of being harvested, otherwise they lose their nutrition and taste.) She pickled them in two ways – one with the fiddleheads and a bit of the stem, and she would use up all the leftover stems for another pickle, made with a slightly Kashmiri touch to it. And that is the formula we are following with the batch of fiddlehead ferns we managed to procure.

We have Ammiji’s Kasrod pickle, which has the heads of the ferns and a bit of stem, and the Kandhor pickle which is made solely with stems.

Ammiji’s Kasrod Ka Achaar is a mildly spiced pickle – the star is undoubtedly the Fiddlehead fern. The oil used is cold-pressed mustard oil, and the spices used in this pickle only enhance the grassy, crisp taste of the greens.

Bring home the Chamba valley with this pickle. Eat it as a side to your meals or make it the main star by pairing this nutritious with a parantha.

Ingredients: Fiddlehead Fern, Mustard Oil, Salt, Red Chilli, Turmeric, Asafoetida, Ginger Powder, Mustard Seeds, Cumin,  Caraway seeds, Fenugreek seeds, Nigella seeds.

Refrigerate for longer shelf life.

Weight: 220 gms

Price: Rs 550 500

India’s longest season is upon us, and before we know it, spring gardens will give way to parched lawns and leafy greens will give way to dusty, indeterminate hues. This is when you need something to cool you down and bolster you against the heat at the same time. This is when you need Ammiji’s Kesar Gulab Thandai.

Energy-giving nuts like almonds, pistachios and cashews; cooling seeds like melon and poppy; fragrant spices like pipli and nutmeg – all combined with unprocessed, organic raw sugar and spiked with crushed rose petals and saffron to give you a powder that will yield the most delightfully fragrant and nutritious drink you’ll have this summer. Each of the ingredients is carefully chosen to add to the nutritional value of the drink and for their cooling and rejuvenating benefits to the body.

Mix it into chilled milk for a post-workout pick-me-up or in warm milk for a bedtime drink. Add it to fruit smoothies or desserts for a super fragrant edge!

Ammiji loved serving her thandai straight from a Matka into clay kulhads…how will you have yours?

Ingredients: Raw cane sugar, Almonds, Pistachios, Cashews, Melon seeds, Poppy seeds, Rose petals, Saunf, Elaichi, Pipli, Black pepper, White pepper, Nutmeg, Saffron. 

Weight: 175 gms

Store in a cool,dry place. You can refrigerate the thandai powder for longer shelf life.

Best before 6 months.

This one’s for our childhood – for all the slumbery afternoons we spent at the backbench in class, trying to wake ourselves up with sucking on imli pedas and spitting the seeds out, or licking up the spicy masala on top of the black aam papad to get our brains working again! This one’s for the queues we would form outside the school at the cart that sold these little morsels of excitement. This one’s for those innocent days when eating something sour would be like a mini adventure, and we’d gorge ourselves on these and feel like we’d accomplished something immense, while our overprotective mothers warned us of dire consequences in the background. This one’s for all the friends who would get bags of these to school and share the wickedness without hesitation.

Take a trip back to your childhood with Ammiji’s Khattey Bombs.

Ammiji’s Khattey Bombs are a curious mix of sour aam papad/sour mango fruit leather and imli/tamarind. Both the wickedness ingredients of our memories, combined beautifully to form little morsels of deliciousness.

We guarantee you, you will not be able to resist dipping into the pouch again and again. And again.

Please note: These candies are homemade and while we were experimenting with them, we discovered that wrapping them in butter paper, in which we wrap our other candies, dried them out. So we chose to individually wrap them in food-grade aluminum foil to preserve their freshness and texture.

Ingredients: Mango, Tamarind, Salt, Black Salt, Mango powder, Sugar

Weight: 175 gms (~15-16 pieces)

Best before: 2 months

Store in a cool, dry place.

Pure mango goodness in a glass – without the mess! Let the temperature take an instant nosedive with a chilled glass of Mango milkshake!

 We are all familiar with those mornings when leaving for a work is a blur of cooking food, packing tiffins, serving breakfast and ensuring that everything and everyone is set for the day. To simplify your routine a wee bit, Ammiji’s launches its Instant Milkshake Mix Collection. All the goodness of a homemade milkshake, made in a couple of easy steps. Because what could be more chill than starting off your day with a perfectly make milkshake or smoothie?

 For our Mango Milkshake Mix, we’ve taken pure dried mango sections and powdered them. No essence, no artificial flavors. So each time you add a scoop to your milkshake, you can be sure you’re getting the goodness of a mango milkshake, without the added bother and mess of chopping up a mango. After all, what’s an Indian summer morning if you don’t start it off with a chilled, tall glass of mango milkshake?

 Directions: Use about 1 tbsp for every 100 ml of milk. Add ice. Blend.

 Ingredients: Sugar, Dried Mango, Milk powder, Glucose, Cornflour

Weight: 250 gms

 Price: Rs 550 450

 Good for: 6 months

 Always use a clean, dry spoon. Store jar away from heat or direct sunlight.

India is a vast subcontinent, with a plethora of indigenous cuisines, each of them distinctly different. We, at Ammiji’s, aim to bring regional specialties to your table, after they’ve undergone Ammiji’s homemade treatment, and have been approved by the matriarch herself. Ammiji is a picky eater and at any mealtime that includes a dish that’s not familiar to her, you’ll hear her muttering about too much salt, or too less spice, or the oft-heard “We never had this when we were young!”. But she’ll persevere, in the interest of foodies everywhere. And then she’ll take that unfamiliar dish, turn it on its head, analyze it to within an inch of its life, and breath new life into it. That’s how we got a garlic bread that was topped with mashed potatoes after we tried to feed her a fancy meal. (That garlic bread is now a breakfast favorite incidentally!;))

Ammiji is partial to pickles and has spent a substantial portion of her time pickling everything under the sun – literally! Her family has been treated to pickled chicken drumsticks, pickled mustard greens, pickled yam and even a hybrid pickle-chutney that’s made of pure spice. So obviously, when it came her turn to pickle beans, carrots, turnips, lemons and green chilies all in one jar, she was predictably excited.

Any Andhra pickle uses chilies and other spices to create fiery magic in the mouth. And when ordinary vegetables like carrots and beans are given the Andhra treatment, they take on a new, special avatar that is addictive and fun. Each time you dig a spoon into this jar, you’ll come up with something special. The carrots are sweetish, the beans are still crisp, the lemon is tangy, the turnips have absorbed the flavors the most and the green chilies are bomb! There’s something for everyone in this one little jar!

This pickle uses groundnut oil as its base since it is neutral enough to let the spices shine through. No preservatives or additives have been used to make this pickle.

Ingredients: Carrots, French Beans, Turnips, Green Chilli, Lemon, Salt, Ginger, Garlic, Cumin, Mustard Seeds, Fenugreek, Groundnut Oil.

Note: Please refrigerate after opening. Good for 12 months if refrigerated.

The monsoon is here. And as the earth goes from a scorching, dusty ochre to a wet, iridescent emerald, we feel the need for touching base with all that’s warm, nourishing and energizing. Because summers are cruel in the subcontinent, and the rains bring with it the promise of brief intervals of respite.

But the monsoon also brings with it its own host of problems – problems that we can forget about while the raindrops cool us down, but which stare us in the face when the sun shows up again. Minor colds, nagging coughs, infections and more dangerous diseases mushroom out with the first touch of rain.

What you need then is natural immunity. And Ammiji’s Monsoon Magic offers you just that. Derived from ancient Ayurvedic wisdom, this mix of natural ingredients is the perfect tonic for the monsoon. The main ingredient of this tisane is Giloy – that wonder plant that in Sanskrit is referred to as ‘Amrita’ – the root of immortality. Giloy is a creeper that often grows on neem trees and in the past few years it has gained acclaim for being a successful combatant to the effects of dengue and chikangunya. Dried stems of the Giloy plant are powdered at home and then mixed with other ingredients to give you a concoction that is antibacterial, anti-inflammatory and anti-ageing.

So, cuddle up near a window when it’s raining outside and pour yourself a cup of Monsoon Magic. Watch the magic of the rain while you feel the warmth of Ammiji spread inside. (P.S. A good book and great music are the best accompaniments for this set-up;))

Ingredients and their Benefits:

Giloy – Also known as Guduchi, Giloy provides a tremendous boost to your immune system. It contains various antioxidants that fight free radicals in the body and have anti-ageing properties. It has a soothing effect on both the respiratory system and the digestive system. Apart from this, Giloy also reduces stress and anxiety and has been shown to be an effective supplement in the treatment of both diabetes and arthritis.

Turmeric – Who hasn’t heard about the various benefits of good, ol’ haldi? Turmeric is now being touted as a superfood the world over, but we Indians have known of its miraculous properties for centuries. And that’s why turmeric is used in so extensively in our cooking and homemade remedies. It has magical medicinal properties and when combined with Giloy, will have a miraculous effect on your system.

Lemongrass – Lemongrass is probably what a little corner of heaven smells like. Apart from its soothing fragrance, lemongrass relieves anxiety and soothes the digestive system. It is also known to lower cholesterol and boost the production of red blood cells in the body. It is a powerful herb to fight minor infections.

Tulsi/Holy Basil – Tulsi is revered in India. It is one of the most magical herbs we have and is well known for its effectiveness in curing cold and cough. It also combats minor aches and pains. Again, it is anti-inflammatory and contains powerful anti-oxidants.

Ashwagandha – Ayurvedic tomes are full of praises for this wonder drug. It not only increases vitality, but also energizes your entire system. It is anti-cancer properties too.

Amla – Indian gooseberry, that powerhouse of Vitamin C, plays a vital role in boosting your immunity. It is also effective in aiding digestion and cools your digestive system down. Amla is also a well-known anti-ageing agent.

Apart from these main ingredients, Ammiji’s Monsoon Magic also contains Fennel, Black Pepper, Ginger, Green Cardamom, Cinnamon, Star Anise and Jaggery. Each of them play an important role in gearing your body up to deal with this fickle season’s vagaries.

How to Brew: 

Add 1 heaped teaspoon to about 1 and a half cups of water. Put the pan to boil and let it boil till water has reduced to a little less than a cup. Strain and drink in the warmth. You can also add some raw honey if you like your tisane a little sweeter.

Picture yourself in a small cottage in the hills in the dead of winter. The fireplace is alit. Tiny snowflakes drift past the window. The sound of wind in the trees and the occasional crackling off a log is the only noise you hear. You’re all snuggled up in a throw on the couch in front of the fireplace, warming your toes at the fire and warming your hands with the glass of warm mulled wine in your hands. This is where you’ll take a sip and smile at the pervasive smell of spices and the sheer deliciousness of the moment. And this is the moment we’ve tried to capture in this jar of Ammiji’s Mulled Wine Jam

We took the best Cabarnet Sauvignon we could lay our hands on – Indian, because #vocalforlocal! – and simmered it down with fruits and spices, till it formed a thick, spreadable jam. And then we bottled it up and hid it from Ammiji. Oh, she won’t disapprove, but being a teetotaler all her life, it’ll take a lot of conversation to convince her that alcohol could be converted to jam – and she likes jams! So we’ll take this jar to her when we visit her and get her approval then! 

This jam is perfect for your cheeseboard, or your snack platter. Use it with cheese on crackers or smear it on cold cuts. Glaze meat with it. Or simply spread it on crisp toast and have it for breakfast! (Wine for breakfast? The things we do!) And no, you won’t get drunk on this jam. Most of the alcohol evaporates while cooking, leaving behind the characteristically umami, earthy taste of red wine.

Ammiji’s Mulled Wine Jam is made with NO artificial pectin. Just fruits and spices. And of course, no preservatives at all!

This jar will transport you to a winter wonderland – where fireplaces are always lit and snow always falls gently. Where people bundled up in sweaters and scarves sip on warm, boozy drinks while smells of cloves and citrus emanate from the kitchen. Where smiles are easy and conversation smooth. Where vanilla and cinnamon are not just flavours, they’re feelings. (Imagine saying “I’m feeling a wee bit cinnamonny today!” – lovely, no?)

So go ahead and get your jar of winter warmth right now – and make us feel cinnamonny. 🙂

Ingredients: Red Wine (Cabarnet Sauvignon), Sugar, Apple, Orange, Raisins, Ginger, Cinnamon, Cloves, Nutmeg, Star Anise, Vanilla Extract.

Weight : 125 gm

Best Before 6 months

Refrigerate after opening