Sunday, 4 July 2021

Raw Mango Chutney (कैरीची चटणी )

 This tangy chutney can be made in just 10 mins and makes a great side with any meal. You can also use this as dip with chips.


1. 2 raw mango ( prefer totapuri mangoes which are naturally not too sour, so as to avoid too much jaggery)

2. 3/4 th cup grated jaggery (adjust as per your preference of sweetness, I prefer this chutney on sweeter side)

3. 1/2 tsp jeera

4. 1 tbsp red chili powder 

5. Salt per taste 

6. Pinch of black slat


1. Peel the raw mangoes and cut in pieces 

2. In a steel pan, add the raw mango pieces and little water to cover the mango pieces. Cover and cook till it turn soft,  transparent and water evaporates,. Cool it completely 

3. Transfer cooked mangoes to mixer jar, add jaggery, jeera, red chili powder, salt & black salt and turn to smooth paste 

Tangy, sweet and sour raw mango chutney is ready. Can be stored in fridge for a week.

Saturday, 24 April 2021

Rice Fara - steamed rice flour snack


1. 2 cup rice flour

2. 1/4 th cup green peas

3. 1/2 tbsp green chilli paste

4. 1/2 tbsp ginger paste

5. 2 tbsp fresh coriander chopped 

6. 1/2 tbsp turmeric powder 

7. 4 tbsp oil

8. 1/2 tbsp rai

9. 1/2 tbsp jeera

10. 1 tbsp sesame seeds

11. 1/2 tbsp sugar

12. few curry leaves 

13.1 tbsp lemon juice 

14  Salt to taste 


1. Roughly crush green peas. Do not make it to paste

2. In a bowl, mix rice flour, crushed green peas, green chili paste, ginger paste, turmeric powder and salt 

3. Add little water at a time and make stiff dough. Divide it into equal parts and roll into cylindrical fara with help of greased palms

4. Apply oil to steamer plate. Add water to steamer. Place the fara on steamer plate and steam it for 15 mins on medium flame. You can check if fara is cooked by checking it change color to translucent.

5. Once steamed, keep them aside. Heat oil in deep pan, add rai, meera, curry leaves, sesame seeds. Add cooked fafa and fry then till slightly crispy outside. Turn off the flame. Add sugar, lemon juice, chopped coriander and mix well.

Serve steaming hot fara with tomato ketchup or green chutney.

Saturday, 30 January 2021

Easy 3 Ingredients Strawberry Jam

 This is my most favourite strawberry recipe to make in season. It's east, quick and makes great jam for you bread, paratha etc. Bonus, no artificial color, no preservatives!


1. 7-8 fresh, fully ripe strawberries 

2. 2 cup sugar

3. 1 tbsp lemon juice


1. Wash and dry strawberries and cut into pieces

2. In mixer make smooth paste of strawberries. Do not add any water

3. Transfer strawberry puree in heavy bottomed pan and mix sugar. Mix well

4. Cook this mix on medium flame, continuously stirring 

5. After around 6-7 mins, you can check the jam consistency by dropping a cooked mix on clean plate. Rotate the plate and if the jam drop stays in place, with very little flow to it, jam is ready. If it is running, then cook for few more minutes and again do the drop test. If overcooked, jam will become hard on cooling.

Below is how it looks in drop test.

This below picture is just after turning flame.

6. If drop test is successful, add lemon juice and mix well. Lemon juice avoids crystaling of sugar and also acts as natural preservative 

7. Off the flame. Your jam at this point might appear thin and loose, but it will settle after cooling. Once it is luke warm, transfer to clean glass jar and let it cool fully before placing lid.

Enjoy your fresh, homemade Strawberry jam! You can keep it outside fridge easily for around 1-1.5 month. For longer you can store in fridge.

Kitchen Gyan: Make is small batches so till you get exact idea of when to turning off heat gives consistency of jam that you prefer. 


Saturday, 16 January 2021

Turichya Danyache Pithale ( तुरीच्या दाण्याचं पिठलं) - Side dish made with fresh Toor/arhar/pegion pea seeds

 This is a seasonal dish as we get fresh or green Toor/arhar/pegion pea pods/beans in winter. This side dish is very tasteful and goes well with steaming hot phulka or bhakari. Give it a try and I am sure you will love it!


1. Green toor seeds 1 big bowl (I had deseeded almost 500gm toor pods/beans)

2. One large onion, finely chopped 

3. 4-5 cloves of garlic, chopped 

4. 1 green chilli, finely chopped 

5. Fresh coriander for garnishing 

6. 4 tbsp oil

7. 1/2 tbsp turmeric powder 

8. 2 tbsp red chili powder 

9. 1/4 tbsp mustard seeds

10. Salt to taste 


1. Finely grind the toor seeds and green chilli together using mixture grinder. Grind it raw.

2. In a pan heat oil, add mustard seeds and let it crackle 

3. Add chopped onion and fry till translucent

4. Add chopped garlic and let it fry for 1-2 min.

5. Add the ground toor seeds and chili paste. Mix well and cook till the mixture starts changing color. If it is too dry, add  1-2 tbsp water. Cover and cook for few mins.

6. Add turmeric powder, red chili powder and salt and mix well. Cook till oil starts separating 

Off the flame and garnish with fresh coriander. Serve hot as side dish for lunch or dinner with Phulka, Bhakari or chapati.

While serving you can add ground nut oil on top. 

Monday, 11 January 2021

Pumpkin Almond Soup

Easy and soothing for cold winter days, this soup surely will excite your  taste buds. You can have this healthy soup in dinner or even to start your day.


1. 1 cup red pumpkin pieces

2. 6-8 almonds soaked overnight 

3. 3-4 garlic cloves 

4. 1/4th cup fresh cream

5. Salt to taste 

6. Freshly crushed black pepper to taste


1. Heat 1 cup water and add pumpkin pieces, peeled almonds and garlic cloves. Cover and cook till the pumpkin is soft and mushy 

2. Turn off the heat and slightly cool pumpkin mix

3. With a hand blender or mixer make smooth puree of the cooked pumpkin, almond and garlic 

4. Add salt, add water to adjust consistency. Cook the soup till it slightly thickens. Turn off flame and add fresh cream and mix well

5. Sprinkle some freshly ground black pepper and serve hot!

Sunday, 22 November 2020

Val seeds(avarekai) Usal

Winter is the season of fresh Avarekai (Val beans) and I got my hand on really fresh beans. This Usal or gravy goes very well with Bhakari, Phulka or Rice and is full of flavours. As always with very few ingredients and no long text, let's get started with the recipe itself. This is quick recipe that you can make even on a busy day if the seeds are already removed from beans and kept ready. So I have customised/shortened steps to cook val seeds, making gravy etc.

1. One bowl full of fresh Val (pavate val/chapte val/avaerkai) seeds 
2. 1 medium-sized onion
3. 1 large tomato
4. 6-7 garlic cloves
5. 1 inch piece of ginger
6. 1 green chilli
7. 1/2 tbsp turmeric powder
8. 1-1/2 tbsp red chilli powder
9. 1/2 tbsp garam masala
10. Salt to taste
11. 1/2 tsp each rai, jeera
12. 3 tbsp oil

1. Add the fresh val seeds in a bowl, add pinch of salt and 1/2 cup water. Pressure cook it for 1 whistle. Release the pressure and keep the cooked val seeds aside

2. Roughly chop onion, tomato, ginger ad garlic and add it to mixer jar and make fine puree of it.

3. In a pan heat oil and add the rai, jeera, chopped green chilli and as it crakles, add the puree

4. Add all masalas like turmeric powder, red chilli powder, garam masala and salt. Mix well

5. Let the gravy fry for few minutes till oil seperates

6. Now add the cooked vaal beans to it. fry for 1-2 minutes and add water to adjusr usal/gravy consistency. Let it boil for another few minites and turn off heat.
Server hot with phulka, bhakari or rice. You can also garnish with fresh coriander leaves and freshmly grated coconut.

Sunday, 4 October 2020

Amale ki lunji (आवळा लुंजी) - Sweet and sour Indian Gooseberry Pickle

 Amale ki lunji is easy and interesting way to include this super food in your daily diet. This can be made in less than half and hour and can be easily stored in  refrigerator for 15 days. Have it in your lunch or dinner and it will surely lift the taste of whole meal.


1. 250 gm amla (Indian Gooseberry)

2. 2 tbsp red chilli powder

3. 1 tbsp roasted jeera powder

4. 1/2 cup grated jaggery

5. 1 tsp rai

6. 1 tsp jeera

7. 1 tsp methi seeds

8. 2 tbsp oil

9. 1 tbsp black salt (sanchal)


1. Wash keep amla in pressure cooker container. Do not add water to amla. Only add water in cooker. Cook amla for 2 whistle in pressure cooker.

2. Once pressure escapes, remove amla and gently press around it's lines with a fork to open. Remove all amla seeds. Cut each separated petal into half. Keep aside

3. Heat oil in a pan, add rai, jeera and methi seeds. As they crackle, add the amla pieces and give it a quick stir.

4. Add black salt, red chilli powder, roasted jeera powder and mix well.

5. Add jaggery and few tbsp water if needed and let the lunji cook till jaggery becomes slightly thick

6. Once jaggery becomes slightly thick, off the flame. Don't make it too thick, as after cooling it will become some more thicker. 

7. Once cooled to room temperature, transefer to airtight glass jar. Store in refrigerator. You can have it with phulka, chapati, daal-rice as side dish.

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