Category Archives: Bengali Recipe

Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi is one amazing sweet recipe straight from the land of amazing sweets. A tempting variation in the usual jalebi will surely delight your friends and family for sure. Made with the goodness of Paneer and dipped in sugar syrup, this crunchy jalebi will keep you craving for more.

Here is a quick and easy recipe with pictures to make mouth watering Bengali chenar Jalebi. steaming hot or chilled as a dessert after any meal . I am sure everyone will relish eating it.

Directions

Getting ready:

Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.paneer jalebi

Making:

Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.paneer jalebi

1 hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.paneer jalebi

As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.

paneer jalebi To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.

paneer jalebi When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.

paneer jalebiAdd saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.

paneer jalebi Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.

paneer jalebi Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.

paneer jalebi Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a platepaneer jalebi

Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.

Serving:

Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Paneer Jalebi Recipe - Bengali chanar jalebi - Chanar Jilipipaneer jalebi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 200 grams (1 cup) (crumbled)
  • Saffron strands – 25 to 30
  • Refined flour - ¼ cup
  • Sugar – 1.5 cup (300 grams)
  • Ghee – to fry jalebi
Instructions
  1. Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
  2. Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.
  3. hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.
  4. As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.
  5. To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.
  6. When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.
  7. Add saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.
  8. Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.
  9. Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.
  10. Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a plate
  11. Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.
  12. Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

 

Begun Bhaja Recipe – Baingan Fry Recipe – Brinjal Tawa Fry – Eggplant Fry

Begun Bhaja Recipe – Baingan Fry Recipe – Brinjal Tawa Fry – Eggplant Fry

Baigan Bhaja is a hot favorite among a lot of people. You can elish these spiced roundels oozing with flavors of the indian spices . It An easy to make recipe that perfectly accompanies your food and since it takes very less of your time and efforts. It gives you more time to enjoy. It is also called Begun Bhaja in some parts of India.

Here is an easy recipe with step by step pictures to make Baigan fry recipe .   Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja. Enjoy. 

Direction:

Getting Ready :

Take a brinjal . Rinse and pat dry it. Remove the stalk from it. Then make ½ cm thick roundels from it.Begun bhaja

Making :

Take a plate to it add  2 tsp chickpea flour followed by 1 finely chopped green chili, ½ inch ginger piece (grated), ½ pinch asafetida, ½ tsp cumin powder, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp garam masala, ¼ tsp red chilly powder, 1 tsp salt or to taste and mix everything really well. Also add 2 to 3 tsp green coriander, ¼ tsp turmeric powder to it.baigan bhaja

Take the cut roundels of brinjal. Then coat the roundels from both the sides nicely with the prepared masala. Keep the coated brinjals roundels on a separate plate.

begun bhaja

To shallow fry the brinjals. Heat a tawa. Then add some oil over the tawa and let it heat rightly. Once the tawa is rightly hot place the spice coated roundels on the tawa. Fry the baingan bhaja on medium flame until it gets golden brown in color from both the sides.begun bhaja

Katari has turned little brown from beneath, flip the sides and continue frying until it gets golden brown in color from the other side as well. Adjust the quantity oil as required. Flip the sides again. Press the Bigan bhaja  and check if it is tender.begun bhaja

Tempting Baigan Bhaja is shallow fried and ready. Garnish it with some green coriander.

begun bhaja
Serving:

Tantalizing and super tempting baingan bhaja is ready to serve. Making these is really easy and is prepared too instantly. Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja.begun bhaja

Suggestions:

  • Take Big sized brinjals to make the Baigan Bhaja

Begun Bhaja Recipe - Baingan Fry Recipe - Brinjal Tawa Fry - Eggplant Frybegun bhaja
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 ( 300 – 350 gms)
  • Mustard Oil- 4 to 5 tbsp
  • Chickpea flour- 2 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped)
  • Green Chili- 1 (finely chopped)
  • Ginger Paste – ½ tsp
  • Asafoetida- ½ pinch
  • Cumin Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Dry mango powder- ¼ tsp
  • Garam masala - ¼ tsp
  • Red chili powder- ¼ tsp
  • Turmeric Powder- ¼ tsp
  • Salt- 1 tsp ( or to taste )
Instructions
  1. Take a brinjal . Rinse and pat dry it. Remove the stalk from it. Then make ½ cm thick roundels from it.
  2. Take a plate to it add 2 tsp chickpea flour followed by 1 finely chopped green chili, ½ inch ginger piece (grated), ½ pinch asafetida, ½ tsp cumin powder, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp garam masala, ¼ tsp red chilly powder, 1 tsp salt or to taste and mix everything really well. Also add 2 to 3 tsp green coriander, ¼ tsp turmeric powder to it.
  3. Take the cut roundels of brinjal. Then coat the roundels from both the sides nicely with the prepared masala. Keep the coated brinjals roundels on a separate plate.
  4. To shallow fry the brinjals. Heat a tawa. Then add some oil over the tawa and let it heat rightly. Once the tawa is rightly hot place the spice coated roundels on the tawa. Fry the baingan bhaja on medium flame until it gets golden brown in color from both the sides.
  5. Katari has turned little brown from beneath, flip the sides and continue frying until it gets golden brown in color from the other side as well. Adjust the quantity oil as required.
  6. Flip the sides again. Press the Bigan bhaja and check if it is tender.
  7. Tempting Baigan Bhaja is shallow fried and ready. Garnish it with some green coriander.
  8. Tantalizing and super tempting baingan bhaja is ready to serve. Making these is really easy and is prepared too instantly. Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja.

 

Champakali Nimki Recipe – Elo jhelo nimki recipe – Karela Chaat Recipe

Champakali Nimki Recipe – Elo jhelo nimki recipe – Karela Chaat Recipe

Champakali Nimki is a crunchy Nimki you could munch on anytime. This different type of nimki is so appealing it will surely keep you wanting for more. It is also known as Elo Jhelo in some parts of India. Made of ingredients like refined flour, salt and a blend of flavorful spices Karela Chaat is a favorite among both kids and adults.

Here is an easy step by step recipe with pictures to make Champakali Nimki. Have these crispy and tasty bitter gourd shaped nimki along with piping hot cup of tea. Enjoy

Directions

Making:

Take refined flour in a big mixing bowl followed by cumin seeds, carom seeds, salt, black pepper and oil. Mix everything really well.

Karela chaat recipe

Add water in small portions to the flour and knead stiff dough. Dough should be harder than required for making pooris. Cover and leave the dough on one side for 15 to 20 minutes to set.

Karela chaat recipe

Later, knead the dough a little and divide it into medium lemon size lumps. Take a lump and roll it out into 6 to 7 inch diameter round and thin poori.

Karela chaat recipe

Now cut the poori into 1 cm/1/2 inch thin strips leaving ½ inch space from top and bottom.

Karela chaat recipe

Then start folding the poori from one side to another side of it. Stick the ½ inch top and bottom properly to make both the ends pointy like bitter gourd.

Karela chaat recipe

Place the prepared bitter gourd shaped nimki on a plate and likewise prepare the rest of them.

Karela chaat recipe

Heat enough oil in a wok on flame to deep fry the bitter gourd shaped nimki. When the oil gets heated, slide the bitter gourd shaped nimki in the wok.

Karela chaat recipe

Fry the bitter gourd shaped nimki on medium-low flame until they become light brown in colour from all the sides.

Karela chaat recipe

Later, transfer the fried bitter gourd shaped nimki on a plate covered with absorbent paper. Bitter gourd shaped nimki are ready.

Karela chaat recipeServing:

Have these crispy and tasty bitter gourd shaped nimki along with piping hot cup of tea. You can store the nimki in an airtight container. To prepare the chaat, take two bitter gourd shaped nimki on a serving plate.

Karela chaat recipe

Put 3 to 4 pieces of boiled potato on the plate followed by some whisked curd, salt, black salt and roasted cumin powder. Pour some sweet chutney, green coriander chutney on top.

Karela chaat recipe

Again sprinkle some roasted cumin powder and red chilly powder on the chaat and top it up with sev and pomegranate seeds. Bitter gourd shaped nimki chaat is ready to serve.

Karela chaat recipe

Champakali Nimki Recipe - Elo jhelo nimki recipe - Karela Chaat Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 500 grams (5 cups)
  • Cumin seeds – 1 tsp
  • Black pepper – 1 tsp (coarsely ground)
  • Carom seeds – 1 tsp
  • Salt – 1 tsp
  • Oil – 125 grams (2/3 cup)
Instructions
  1. Take refined flour in a big mixing bowl followed by cumin seeds, carom seeds, salt, black pepper and oil. Mix everything really well.
  2. Add water in small portions to the flour and knead stiff dough. Dough should be harder than required for making pooris. Cover and leave the dough on one side for 15 to 20 minutes to set.
  3. Later, knead the dough a little and divide it into medium lemon size lumps. Take a lump and roll it out into 6 to 7 inch diameter round and thin poori.
  4. Now cut the poori into 1 cm/1/2 inch thin strips leaving ½ inch space from top and bottom.
  5. Then start folding the poori from one side to another side of it. Stick the ½ inch top and bottom properly to make both the ends pointy like bitter gourd.
  6. Place the prepared bitter gourd shaped nimki on a plate and likewise prepare the rest of them.
  7. Heat enough oil in a wok on flame to deep fry the bitter gourd shaped nimki. When the oil gets heated, slide the bitter gourd shaped nimki in the wok.
  8. Fry the bitter gourd shaped nimki on medium-low flame until they become light brown in colour from all the sides.
  9. Later, transfer the fried bitter gourd shaped nimki on a plate covered with absorbent paper. Bitter gourd shaped nimki are ready.
  10. Have these crispy and tasty bitter gourd shaped nimki along with piping hot cup of tea. You can store the nimki in an airtight container. To prepare the chaat, take two bitter gourd shaped nimki on a serving plate.
  11. Put 3 to 4 pieces of boiled potato on the plate followed by some whisked curd, salt, black salt and roasted cumin powder. Pour some sweet chutney, green coriander chutney on top.
  12. Again sprinkle some roasted cumin powder and red chilly powder on the chaat and top it up with sev and pomegranate seeds. Bitter gourd shaped nimki chaat is ready to serve.

 

Rajbhog Recipe – Easy Rajbhog recipe

Rajbhog Recipe – Easy Rajbhog recipe video

Rajbhog is a traditional Bengali sweet prepared just like spongy rasgullas, the only difference here is that it is stuffed with few dry fruits and is bigger in size. Making process and ingredients of rajbhog is similar to that of spongy rasgullas just add saffron or yellow food colour to the rajbhog after making them. 

Saffron is added to the rajbhog to for making kesari rajbhog. The vibrant yellow colour of these rajbhog make them more invinting. You can make these spongy rajbhog at home for any party or on festivals. So, try out making rajbhog with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.

rajbhog

Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing.

rajbhog

Take yellow colour in a small bowl along with some water and mix well. Dissolve tartaric acid in ½ cup of hot water.

rajbhogMaking:

Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely.

rajbhog

Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.

rahjbhog

Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate.

rajbhog

Mash the chena rigorously till it becomes smooth. Add ararot in the chena and keep mashing until the chena becomes smooth and soft.

rajbhog

Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.

rajbhog

Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes.

rajbhog

As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup.

rajbhog

Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.

rajbhog

After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between.

rajbhog

After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit.

rajbhog

Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.

rajbhogServing:

Serve these soft and mouth-watering rajbhog after refrigerating. You can keep them drenched in sugar syrup in refrigerator for 15 days.

Suggestions

  • To make soft chena, slightly cool down the boiled milk and then add tartaric in it to curdle the milk. Don’t add tartaric in boiling milk otherwise chena will not turn out soft.
  • Later, knead the chena constantly until it becomes smooth and soft. Stuff rajbhog only when the chena turns smooth.
  • While boiling the rajbhog, make sure that there is constant formation of foam on rajbhog then only they will get cooked through.

Rajbhog Recipe - Easy Rajbhog recipe rajbhog
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1.5 litre (7.5 cups)
  • Sugar – 1 kg (4 cups)
  • Cashews – 10 to 12
  • Pistachios – 1 tbsp
  • Green cardamom – 6 to 7
  • Ararot – 2 tsp
  • Tartaric acid – ½ tsp
  • Yellow food colour – 1 pinch
Instructions
  1. Take ½ cup of hot water and dissolve tartaric acid in it. Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.
  2. Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing. Take a pinch of yellow colour in a small bowl along with some water and mix well.
  3. Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely. Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.
  4. Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate along with ararot and mash them rigorously till they become smooth. Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.
  5. Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes. As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup. Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.
  6. After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between. After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit. Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.
  7. Serve these soft and mouth-watering rajbhog after refrigerating them for sometime.

 

Mango Mustard Chutney Recipe – Kasundi Mustard Sauce – Bengali Mustard Sauce

Mango Mustard Chutney Recipe – Kasundi Mustard Sauce – Bengali Mustard Sauce

Kasundi is a super yummy Indian mango mustard sauce which is prepared with rawa mangoes and mustard seeds. This delectable, tangy-zingy mustard sauce can be prepared very easily at home with no much effort. The use of raw mangoes and desi spices makes it a perfect assortment that goes well with anything.

This tempting and delicious sauce can be served as a dip with pakoras, pizza, sandwich or any other snacks. Kids will surely like the tangy-zingy taste of this mango mustard sauce for sure. So here, have a detailed look at the list of ingredients used and the method for preparation of this tempting mustard sauce. Enjoy!

Directions

Getting ready:

Remove the stalk of the mango and peel off its skin and separate its pulp. Chop the ginger and green chilly into big chunks.

kasundi recipeMaking:

Add ¼ cup black pepper to the mixture jar, followed by ¼ cup yellow mustard seeds. Also add 1 tsp black peppercorns and 1 tsp fenugreek seeds. Add the whole spices first to the mixture jar and grind them coarsely.

kasundi recipe
Now add chopped mangoes, ginger and green chilly to the mixture jar. Stir a little with the spoon and add some water to the jar so that the ingredients grind easily.

kasundi recipe
Then add the following spices to the mix jar – adding 1 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp coriander powder, 2 tsp sugar, 2.5 tsp salt, 2 tbsp vinegar and stir everything really well. Any other variety of vinegar can be used. Grind everything really well.

kasundi recipe
Heat 3 to 4 tbsp mustard oil in the pan until it smoky. Then turn off the flame and add asafoetida to it and sauté for a while.

kasundi recipe
Now add the kasundi mixture to the pan and mix everything really well. Kasundi is now done and ready with a consistency like chutney.

kasundi recipeServing:

Transfer the kasundi to a bowl.

kasundi recipe

Serve this delectable and lip smacking kasundi as a side assortment with pakoras, pizza, sandwich or any other snack as per your desire and relish eating. To s tore the kasundi, sterilized the container well and fill it up with the kasundi. It keeps good for up to 6 months.

Mango Mustard Chutney Recipe - Kasundi Mustard Sauce kasundi
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes – 2 (300 grams)
  • Ginger – ½ inch piece
  • Green chilies – 2
  • Yellow mustard seeds – ¼ cup (50 grams)
  • Black mustard seeds – ¼ cup (50 grams)
  • Mustard oil – 3 to 4 tbsp
  • Vinegar – 2 tbsp
  • Asafoetida – ¼ tsp
  • Turmeric powder -1 tsp
  • Red chilly powder – 1 tsp
  • Black pepper – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Coriander powder – 2 tsp
  • Sugar – 2 tsp
  • Salt – 2.5 tsp (or to taste)
Instructions
  1. Remove the stalk of the mango and peel off its skin and separate its pulp. Chop the ginger and green chilly into big chunks.
  2. Add ¼ cup black pepper to the mixture jar, followed by ¼ cup yellow mustard seeds. Also add 1 tsp black peppercorns and 1 tsp fenugreek seeds. Add the whole spices first to the mixture jar and grind them coarsely.
  3. Now add chopped mangoes, ginger and green chilly to the mixture jar. Stir a little with the spoon and add some water to the jar so that the ingredients grind easily.
  4. Then add the following spices to the mix jar - adding 1 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp coriander powder, 2 tsp sugar, 2.5 tsp salt, 2 tbsp vinegar and stir everything really well. Any other variety of vinegar can be used. Grind everything really well.
  5. Heat 3 to 4 tbsp mustard oil in the pan until it smoky. Then turn off the flame and add asafoetida to it and sauté for a while.
  6. Now add the kasundi mixture to the pan and mix everything really well. Kasundi is now done and ready with a consistency like chutney.
  7. Transfer the kasundi to a bowl and serve as a side assortment with pakoras, pizza, sandwich or any other snack as per your desire and relish eating.
  8. To store the kasundi, sterilized the container well and fill it up with the kasundi. It keeps good for up to 6 months.