Chutney pickle jam recipes, Chutney recipe, Featured

Aam ki Launji – Sweet And Sour Raw Mango Chutney

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Aam ki Launji – Sweet And Sour Raw Mango Chutney

With the season of mangoes comes a variety of new menu for you to relish. Try making Sweet and Sour Raw mango pickle this summer season and amaze everyone with its tantalizing and tongue tickling taste. Surely it will add more taste to your menu. Not only adults even  kids will relish eating it.

Here is a quick and easy recipe with step by step pictures to make Aam ki Launji at . Serve this yummy launji with chapatti, pooris, paranthas. Store this launji in refrigerator and relish eating for up to 15 days.

Direction :

Getting Ready :

Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.

Mango launji Making :

Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.

mango launji

Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.

mango lauji

Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.

mango lauji
Serving :

Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

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Aam ki Launji - Sweet And Sour Raw Mango Chutneymango launji
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes – 3 ( 500 gms )
  • Jaggery – ¾ cup (200 gms)
  • Oil – 2 tbsp
  • Cumin seeds- ½ tsp
  • Fenugreek seeds – ½ tsp
  • Fennel Seeds- 1 tsp
  • Salt – ¾ tsp ( or to taste )
  • Black salt- 1 tsp (or to taste)
  • Turmeric Powder- ½ tsp
  • Red chili powder- ½ tsp
  • Garam Masala – ½ tsp
Instructions
  1. Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes.
  2. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.
  3. Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.
  4. Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.
  5. Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.
  6. Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

 

Curry, Featured, Indian Regional recipe, Miscellaneous, North Indian recipe, Vegetable Fry recipe

Baingan Bharta Recipe – How to make Roasted Eggplant

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Baingan Bharta Recipe  – How to make Roasted Eggplant

Baingan Bharta is one of the favorite North Indian cuisine. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes,  spices and green coriander.

Here is an easy recipe with step by step pictures to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Direction:

Getting ready:

Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.Eggplant bharta

Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for  masala. Add all to mixer jar and grind it. Transfer it to a bowl.Eggplant bhartaMaking :

Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.eggplant bharta

Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.eggplant bharta

Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.

eggplant bhartaFor preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).eggplant bharta Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.

eggplant bharta Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.

eggplant bharta Serving :

Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members. eggplant bharta Suggestion:

  • While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
  • Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
  • Don’t use too much quantity of asafoetida while filling the brinjal.
  • We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
  • If you prefer eating spicier then you can adjust the quantity of red chili powder.
  • We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.

 

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Baingan Bharta Recipe - बैंगन का भर्ता - How to make Roasted Eggplantroasted eggplant
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 (500 grams)
  • Tomatoes – 2 ( 150 gms)
  • Ginger- ½ inch piece
  • Green chili – 2
  • Mustard oil – 2 tbsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Cumin seeds- ½ tsp
  • Asafoetida- ½ pinch
  • Turmeric Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Red chili powder- ¼ tsp
  • Garam Masala – ¼ tsp
  • Salt – 1 tsp or to taste
  • Ginger – ½ inch piece ( finely chopped )
Instructions
  1. Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
  2. Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.
  3. Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
  4. Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
  5. Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
  6. For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
  7. Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.
  8. Keep stirring the masala at regular intervals and keep the flame medium.
  9. Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
  10. Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members.

 

 

Featured, Parantha Recipe, Roti Bread Paratha Recipe, Stuffed parantha

Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Paratha

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Jackfruit Bharwan Masala Parata  -Raw Jack Fruit stuffed Paratha

Jackfruit has been one of the favorite seasonal fruits during summers. It is also known as kathal in Hindi. You might have prepared Kathal Kebab, Kathal Kofta but have you ever tried making paratha from it? No? Then here is a simple and devouring recipe for making jackfruit stuffed parantha at home. Try making Jackfruit paratha and surely your friends and family will enjoy it.

Stuffed paranthas make a perfect breakfast. In fact you can have them any time of the day. It is a good way to include such healthy veggies in your kids routine. So, here is an easy recipe with detailed method and step by step pictures to make Raw Jackfruit stuffed Paratha. Team it up with your favorite sabzi or chutney and drool over its amazing taste.

Direction :

Getting Ready:

Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn’t get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.

kathal paratha

To boil the jackfruit add it to the pressure cooker. Add 1/4 (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.

kathal parathaMaking:

To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add 1/2 tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then use for making the paranthas.

kathal paratha

Open the lid once the pressure is released, Check the jackfruit  Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.

kathal paratha

To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.

kathal paratha

Once chickpea is roasted mix the spices to it . Add 1/2 tsp cumin powder, 1 tsp coriander  powder, 1/3 tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.

kathal paratha

When the spices are roasted well add mashed jackfruit to it and mix it. Add 3/4 tsp salt or to taste, 1/4 tsp garam masala, 1/3 tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.

kathal paratha

After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.

kathal paratha

Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.

kathal paratha Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium.

kathal paratha Serving :

When Parantha has turned golden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.

kathal paratha Suggestion :

  • Use raw jackfruit for making the paranthas. Raw jackfruit comes white in color, whereas ripe jackfruit is yellow in color, avoid using the yellow colored jackfruit.
  • Keep the size of parantha big or small as per your preference.
  • Keep the parantha over a bowl when warm .If we keep the parantha directly over the plate then it turns soggy from beneath.

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Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Parathakathal paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup ( 300 gms)
  • Jackfruit- 250 gms
  • Chickpea flour- 2 tbsp
  • Oil - 3 to 4 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Ginger paste - 1 tsp
  • Green chili- 2 (finely chopped )
  • Garam Masala - ¼ tsp
  • Cumin Powder- ½ tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- ⅓ tsp
  • Dry Mango powder- ⅓ tsp
  • Salt- 1.25 tsp or to taste
Instructions
  1. Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn't get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.
  2. To boil the jackfruit add it to the pressure cooker. Add ¼ (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.
  3. To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add ½ tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then use for making the paranthas.
  4. Open the lid once the pressure is released, Check the jackfruit Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.
  5. To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.
  6. Once chickpea is roasted mix the spices to it . Add ½ tsp cumin powder, 1 tsp coriander powder, ⅓ tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.
  7. When the spices are roasted well add mashed jackfruit to it and mix it. Add ¾ tsp salt or to taste, ¼ tsp garam masala, ⅓ tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.
  8. After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.
  9. Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.
  10. Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium
  11. When Parantha has turngolden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.

 

Featured, Kichen tips, Miscellaneous

How to preserve Pineapple – Sweetened Pineapple Preserve

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How to preserve Pineapple – Sweetened Pineapple Preserve

Pineapple is one fruit we all relish eating. It is an important source of vitamins and minerals. You can preserve it for a long period of time and relish its amazing taste.  Add sugar to this amazing pineapple and make Sweetened Pineapple preserve to use later .

Here is a easy recipe with step by step pictures to Preserve pineapple. Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer.

Directions

Getting ready:

Cut the edges of the pineapple into small chunks and chop its middle portion in small chunks as well. Keep them in separate bowls.pineapple preserve

Put the chopped middle portion of the pineapple in a mixer jar and grind them into fine paste.Pineapple preserve Making:

Heat a pan and pour the pineapple paste in it along with chopped pineapple and sugar. Mix them thoroughly and cook the pineapple by stirring constantly until it becomes thick and the colour changes.pineapple preserve

After 5 minutes, pineapple will turn slightly thick in consistency. Cook it for few more minutes until it thickens more.pineapple preserve

10 minutes later, pineapple will become thick and the colour will change as well. Pineapple is now cooked aptly, let it cool down it slightly.pineapple preserve

Once the pineapple cools down a bit, transfer it in the container. Pineapple is ready to preserve, put the lid on as it cools down completely and place it in freezer.pineapple preserve Serving:

Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer. You can store the frozen pineapple for 6 to 8 months in freezer.pineapple preserve

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How to preserve Pineapple - पाइनएपल को प्रिजर्व करें - Sweetened Pineapple Preservepineapple preserve
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pineapple – 900 grams
  • Sugar – 250 grams (1 cup)
Instructions
  1. Cut the edges of the pineapple into small chunks and chop its middle portion in small chunks as well. Keep them in separate bowls.
  2. Put the chopped middle portion of the pineapple in a mixer jar and grind them into fine paste.
  3. Heat a pan and pour the pineapple paste in it along with chopped pineapple and sugar. Mix them thoroughly and cook the pineapple by stirring constantly until it becomes thick and the colour changes.
  4. After 5 minutes, pineapple will turn slightly thick in consistency. Cook it for few more minutes until it thickens more.
  5. minutes later, pineapple will become thick and the colour will change as well. Pineapple is now cooked aptly, let it cool down it slightly.
  6. Once the pineapple cools down a bit, transfer it in the container. Pineapple is ready to preserve, put the lid on as it cools down completely and place it in freezer.
  7. Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer. You can store the frozen pineapple for 6 to 8 months in freezer.

 

 

Drinks, Featured, Miscellaneous, Sharbat Recipe

Nimbu Pudina Sharbat – Mint Lemonade Recipe

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Nimbu Pudina Sharbat  – Mint Lemonade Recipe

Soothing and refreshing Lemon Mint sharbat is all you need  to beat the scorching heat of summers. You will relish this amazing drink anytime of the day. This tangy spicy drink will tantalize your taste buds for sure.

Here is an easy recipe with step by step pictures to make tempting glassful of Mint Lemonade recipe everyone will love drinking ! Try this amazing recipe and surprise your friends and family. Here is simple and quick recipe with step by step pictures and detailed method for its preparation. Enjoy!

Direction :

Getting Ready :

Separate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely.lemon pudina sharbat Making:

Place the 1 cup mint leaves in the mixer jar, add 4 tbsp sugar to it. Also add ½ tsp black salt and ½ tsp roasted cumin powder , squeeze out one lemon and add its juice too. Add ½ cup water as well and grind finely.lemon pudina sharbat

Strain it through the sieve, remove if there are any leftovers.lemon pudina sharbat

Put ice cubes in a glass. Now add sharbat to the glasses. Fill half the glasses with prepared sharbat. Fill rest of the glasses with water. You can also use soda water instead of water.lemon pudina sharbat Serving:

Garnish with some lemon slices and mint leaves.Refreshing and chilled lemon mint sharbat is ready to serve.Apart from soothing and refreshing this sharbat aids digestion as well. Have this refreshing Lemon Mint sharbat to beat the scorching heat of summers which will be liked you.lemon pudina sharbat Suggestion:

  • You can adjust the quantity of sugar as per your preference.
  • You can adjust the quantity of ice cubes depending on how chilled you want to serve the sharbat.
  • You can also use soda water instead of water.

 

Save Print
Nimbu Pudina Sharbat - नीबू पोदीना का मसालेदार शरबत - Mint Lemonade Recipenimbu pudina sharbat
Author: 
Recipe type: drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint Leaves- 1 cup
  • Lemon – 1
  • Sugar- 4 tbsp
  • Lemon slices- 4 ( for garnishing )
  • Mint leaves- (for garnishing )
  • Roasted Cumin Powder- ½ tsp
  • Black salt- ½ tsp (or to taste )
Instructions
  1. Separate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely.
  2. Place the 1 cup mint leaves in the mixer jar, add 4 tbsp sugar to it. Also add ½ tsp black salt and ½ tsp roasted cumin powder , squeeze out one lemon and add its juice too. Add ½ cup water as well and grind finely.
  3. Strain it through the sieve, remove if there are any leftovers.
  4. Put ice cubes in a glass. Now add sharbat to the glasses. Fill half the glasses with prepared sharbat. Fill rest of the glasses with water. You can also use soda water instead of water.
  5. Garnish with some lemon slices and mint leaves.Refreshing and chilled lemon mint sharbat is ready to serve.Apart from soothing and refreshing this sharbat aids digestion as well. Have this refreshing Lemon Mint sharbat to beat the scorching heat of summers which will be liked you.

Chutney pickle jam recipes, Featured, Miscellaneous, Pickle recipe, Pickle recipe

Raw Mango Spicy Papad – Kairi ka Spicy Papad

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Raw Mango Spicy Papad  – Kairi ka Spicy Papad

Mango papad recipe has been that one special recipe reminding us of the childhood memories. We all might have sometime  or the other tasted this delightful yummy tangy and tantalizing aam papad for sure. specially in our childhood.

Here you can add some desi masalas to add a little spice and zing to it. Adding spices gives a super yummy variation to the authentic taste of aam papad. Share with friends and family, everyone will like it for sure. Here is an easy recipe with step by step pictures to make yummy Aam Papad at home quickly. Give it to kids, surely they will relish every bite of it!

Direction :

Getting ready :

Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.Mango papad Making :

Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.Mango papad

Let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.Mango papad

Turn on the flame, and add ½ cup (125 gms ) sugar into it,  2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.mango papad

Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.mango papad

Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.mango papad

Mango Papad is dried and ready, it easily comes out off the polythene sheet,mango papad

lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.mango papad Serving :

Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

Suggestion:

  • Strain the mango pulp so that the fibers are removed and nice Mango papad are prepared.
  • You can skip using red chili powder if desired.
  • You can make the mango papad thick or thin as desired.
  • You can keep them under a fan to dry or in sunlight, but there should be no wind,
  • so that there is no dust on the mango papad.
  • When it becomes a little dry you can place a thin cloth over it and dry in sunlight.

 

Save Print
Raw Mango Spicy Papad - कच्चे आम का चटपटा पापड़ - Kairi ka Spicy Papadmango papad
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes- 4 ( 750 gms)
  • Sugar – ½ cup ( 125 gms )
  • Ghee – 1 tsp
  • Garam masala – 2.5 tsp
  • Black alt- 2 tsp ( or to taste )
  • Red chili powder- ¼ tsp ( optional )
Instructions
  1. Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.
  2. Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.
  3. let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.
  4. Turn on the flame, and add ½ cup (125 gms ) sugar into it, 2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.
  5. Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.
  6. Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.
  7. Mango Papad is dried and ready, it easily comes out off the polythene sheet,
  8. lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.
  9. Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

 

Cutlet/Tikki recipe, Deep fried recipe, Featured, Snacks, Tiffin Box Recipe

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

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Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlets taste sumptuous. You can have it as a snack with tea , you can eat it along with your favorite sauce or chutney. You can also serve it as an appetizer to guests. These amazing variation in cutlets recipe are to drool over.

Here is a quick recipe with pictures to make Banana Kebabs. Relish this amazing snack anytime. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.

Banana kabab

After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.

Banana kabab

Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.

Banana kabab

Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.

Banana kababMaking:

Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Banana kabab

Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.

Banana kabab

To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.

Banana kabab

Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.

Banana kababServing:
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestions

  • If you want to boil the potato in microwave then place it in microwave and cook it for 4.5-5 minutes and 3 minutes is sufficient for cooking the bananas in microwave.
  • If you are making these culte s for fasting days then add buckwheat flour instead of corn flour and sendha salt instead of salt.
  • You can also deep fry the cutlets. If you are deep frying them then make sure you add apt amount of corn flour into it. If the cutlets are splattering into oil then add some more corn flour into the mixture. Oil should be sufficiently hot for frying the cutlets. If oil is less hot then cutlets will absorb too much of oil.

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Raw Banana Cutlet recipe - Kachhe kele ke cutlets - Banana kabab
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw bananas – 5
  • Potato – 1 big or 2 small size (boiled)
  • Corn flour – 2 tbsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil - ¼ cup
  • Salt - ½ tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.
  2. After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
  3. Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
  4. Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.
  5. Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  6. Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.
  7. To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.
  8. Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.
  9. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Dosa recipe, Featured, Indian Regional recipe, South Indian recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

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Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Save Print
Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Featured, Idli recipe, Miscellaneous, Recipe for Kids, Snacks

Instant Paneer Idli – Quick Paneer Veg Idli

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Instant Paneer Idli  – Quick Paneer Veg Idli

Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.

Direction :

Getting Ready :

Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .

Making :

Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.

paneer idli

Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt  and keep the batter aside for 15 minutes to set. After that add grated paneer to it.

paneer idli

Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.

paneer idli

Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.

paneer idli

Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.

paneer idli

Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.

paneer idli

Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .

paneer idli

After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.

paneer idli

Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.

paneer idli

For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.

paneer idli Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

Save Print
Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
  6. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  7. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  8. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  9. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Drinks, Featured, Ice Cream/Kulfi recipe, Miscellaneous, Recipe for Kids, Sharbat Recipe, smoothie recipe

Mango Mastani – How to make Pune’s Mango Mastani

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Mango Mastani – How to make Pune’s Mango Mastani

Pune ‘s favorite Mango Mastani is here to tantalize your taste buds and cool your senses. Relish this glassful of flavorful drink this summer to beat the heat. Serve it to guests or to kids, everyone will be over joyed to have it.

Here is a step by step recipe with pictures to make Mango mastani. This fruity and nutty shake garnished with chocolate syrup and topped with your favorite ice cream will be a sure delight to have. You can eat it as well as drink it. You will enjoy it anyway.

Direction :

Getting Ready :

Wash, peel  and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.mango mastani

Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.mango mastani Making:

Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.mango mastani

To prepare Mango Mastani , put the chopped pieces of mango in a glass,  pour the mango shake into it. Leave a little space in your glass.mango mastani

Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds  in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.mango mastani Serving :

Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

Suggestion:

  • You can increase or decrease the quantity of sugar as according to your taste.
  • Using Pistachios and grapes is optional.
  • Make sure you provide a spoon and a straw while serving it.
  • You can make Mango Mastani in various flavors with chocolate syrup , strawberry flavor or rose flavor as desired.

Save Print
Mango Mastani - मैंगो मस्तानी - How to make Pune's Mango Mastanimango mastani
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mangoes – 2 ( 400 grams )
  • Grapes – 15 to 16
  • Cashew nuts – 2 tbsp ( finely chopped )
  • Almond – 2 tbsp
  • Milk – 400 ml
  • Sugar – 3 tbsp
  • Pistachios – 1 tbsp finely chopped
  • Chocolate syrup – 2 tbsp
  • Ice cream – 2 scoops
Instructions
  1. Wash, peel and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.
  2. Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.
  3. Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.
  4. To prepare Mango Mastani , put the chopped pieces of mango in a glass, pour the mango shake into it. Leave a little space in your glass.
  5. Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.
  6. Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

 

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