Turai Chutney Recipe-Ridge Gourd Chutney-Dodka Chutney

Preparation time-20 minutes
Serving-8
Ingredients:

• Chopped turai/ridge gourd (peeled and washed)-500 gm
• Split Black lentils (urad dal)-1 tsp
• Split bengal gram (chana dal)-1 tbsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Dry red chilli- 2 
• Tamarind juice-1 tbsp
• Turmeric powder-1/3 tsp
• Cooking oil-1 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a pan, add oil and let it heat.
• Add whole spices,  chana dal, urad dal and fry for a minute on medium flame.
• Add chopped turai/ ridge gourd, turmeric powder and salt.
• Mix it, cover the pan and cook it on medium flame for 3-4 minutes.
• Cook the ridge gourd till it tuns soft or half cooked, keep stirring in between.
• Turn off the flame and let it cool down.
• Put the fried ridge gourd in the blending jar, add tamarind juice.
• Blend it into paste (do not add water), transfer it into a bowl.
• Ready to serve with idli, dosa, rice- daal, sambhar rice etc.

Namkeen chivda Recipe-Crispy Poha Chivda-Salty and Crispy Flattened Rice

Preparation time-20 minutes
Serving-4

Ingredients:

• Poha/chiura (Flattened rice)-150 gm
• Mix Bhujiya/Crisp mixture (any type)-1/2 cup
• Peanuts-1/2 cup
• Curry leaves-10 to 12
• Green chilli-2 or 3
• Chopped onion-2
• Cooking oil-2 tbsp
• Black salt/plain salt to taste

Method:

• Turn on the flame and heat a pan.
• Add peanuts and roast it on low flame for 2-3 minutes, keep stirring.
• Take it out on a plate and keep it aside.
• Add oil in the same pan and let the oil heat.
• Add green chilli, curry leaves  and chopped onions.
• Fry the onions on medium flame till it turns light brown.
• Add lightly roasted peanuts and chivda/poha (do not wash it).
• Mix it and fry it for 3-4 minutes on low flame.
• Add bhujiya/mixture and salt in the chivda and mix it.
• Increase the flame to medium and fry it for a minute to make it crispy.
• Turn off the flame and let it cool down.
• Ready to serve.

Tomato Rice Recipe-Tomato Rice In Pressure Cooker-Rice Recipe for Kids-Easy Lunch Box Recipe

Preparation time-30 minutes
Serving-5

Ingredients:

• Rice-1 glass or 250 gm
• Tomato-5 or 500 gm
• Chopped onion-3
• Dry red chilli-2
• Black cardamom-1
• Cloves/Lavang-4
• cinnamon stick-1 inch
• Bay leaves-2
• Cumin seeds-1 tbsp
• Ginger garlic paste-1 tsp
• Turmeric powder-1/3 tsp
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Add all the tomatoes, 1 and 1/2 glass of water in a pressure cooker.
• Boil the tomatoes for two whistle on high flame, turn off the flame.
• Take out the tomatoes and blend the boiled tomato into puree (do not blend the stock of tomatoes).
• Add the tomato stock in puree to increase its quantity to 2 glass (double of rice quantity).
• Turn on the flame and heat a pressure cooker.
• Add oil and let the oil heat, add all the whole spices and fry it for few seconds.
• Add chopped onion and fry it till it turns light brown.
• Add ginger garlic paste and  turmeric powder, mix it and cook it for a minute.
• Add washed rice, salt and 2 glass of prepared tomato puree, stir it.
• Cover the lid and cook it on high flame for one whistle.
• Turn off the flame, let the pressure cooker cool down completely.
• Ready to serve with raita, curry or as it is.

                                               

Pav Bhaji Recipe-Mumbai style Pav Bhaji

Preparation time-40 minutes
Serving-6

Ingredients:

• Potato-2, Cauliflower-1/2, Carrot-1, fresh/frozen green peas-1/2 cup (Boil in pressure cooker for 2 whistle on medium flame)
• Chopped green chilli-2
• Grated garlic-10
• Grated ginger-1 inch
• Finely chopped green capsicum-1 (medium size)
• Finely chopped onion-1 (large size)
• Chopped tomato-3
• Kashmiri red chilli powder- 2 tsp
• Pav bhaji masala (any brand)-2 tsp
• Chopped coriander leaves
• Lemon slices for garnish
• Salt to taste
• Butter-2 tbsp
• Cooking oil-2 tbsp
• Pav (bread)

Method:

• Mash all the boiled vegetables and keep it aside.
• Turn on the flame and heat a pan, add 1 tbsp butter and 2 tbsp oil.
• Add green chilli, ginger and garlic, fry it for a minute on medium flame.
• Add chopped onion and fry the onion till it turns little soft.
• Add chopped capsicum, green peas, chopped tomato and fry it on medium flame for a minute.
• Add little salt to cook the tomato faster, cover the pan and cook it for a minute on medium flame.
• Add kashmiri red chilli powder, pav bhaji masala and cook it for a minute.
• Add the boiled mashed vegetables and 1/2 glass of vegetable stock or plain water, stir it.
• Mash the vegetables with potato masher in the pan, check the consistency and add water if needed.
• Add little salt, cover the pan and cook it for 2-3 minutes on low flame (keep stirring in between).
• Turn off the flame, garnish with freshly chopped coriander leaves and butter.
• Toast the pav with little butter on tava from both side.
• Serve with finely chopped onion, lemon slice and pav.

Sabudana Khichadi Recipe for fasting/Vrat-Sago Khichdi Recipe

Ingredients:

• Sabudana /sago((medium size)-1 cup (soak for 1 hour, drain it and keep it aside for 1 hour)
• Peanuts-1/2 cup
• Curry leaves-8 to 10
• Chopped green chilli-2
• Cumin seeds-1 tsp
• Ghee-2 tbsp
• Rock salt/sendha namak to taste (optional)

Method:

• Heat a pan, add peanuts and roast the peanuts on medium flame for 2-3 minutes.
• Put the roasted peanuts in the blending jar and let it cool a bit, coarsely grind the peanuts (do not make powder).
• Mix the grounded peanut with soaked sabudana and keep it aside.
• Heat a thick bottom pan, add ghee and let it heat.
• Add cumin seeds, curry leaves, chopped green chilli and fry it for few seconds.
• Add sabudana-peanuts mixture and rock salt (optional) in the pan and mix it.
• Fry it on medium flame for 3-4 minutes, keep stirring.
• Turn off the flame and serve hot.

Khatte Meethe Aam-Sweet and Spicy Mango

Preparation time-45 minutes
Serving-14

Ingredients:

• Raw/unripe mango (peeled and chopped)-800 gm
• Sugar-500 gm
• Panch phoran -1 tsp

( Fenugreek seeds, nigella seeds, cumin seed, black mustard seed and fennel seed in equal parts)

• Turmeric powder-1/4 tsp
• Red chilli powder-1/4 tsp
• Salt-1/4 tsp
• Cooking oil-1 tbsp

Method:

• Heat a thick bottom pan, add cooking oil and let it heat.
• Add panch phoron and  fry it for 8-10 seconds.
• Add raw mango, fry the mango on medium flame for 2 minutes.
• Take out the fried mango in a bowl, wipe the pan with kitchen towel.
• Add sugar and 1/4 glass of water in the same pan, stir it.
• Boil it on medium flame for 2-3 minutes, keep stirring.
• Reduce the flame to slow and boil it on slow flame for 5-7 minutes.
• Add mango, turmeric powder, red chilli powder, salt and mix it.
• Cover the pan and cook it on slow flame for 22-25 minutes, keep stirring in between.
• Turn off the flame and let it cool down completely,ready to serve.
• Store in a jar and consume it for up to 8-10 days (keep refrigerated).

Mint Coriander Chicken Curry-Chicken with Cilantro and Mint

Preparation time-90 minutes
Serving-4

Ingredients:
For marination:

• Chicken (washed)-500 gm(medium pcs)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Green chilli-2
• Garlic cloves (peeled)-15 to 16
• Chopped ginger- 2 inch
• Turmeric powder-1/2 tsp
• Salt-1/2 tsp

For Curry:

• Roughly chopped onion-1
• Chopped onion in square shape-1
• Chopped tomato-1
• Chopped ginger-1 inch
• Garlic cloves (peeled)-10
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Chicken masala powder (any brand)-1 tsp
• Cumin seeds- 1tsp
• Cooking oil-4 to 5 tbsp
• Chopped coriander leaves
• Salt to taste

Method:

Marination:

• In a blending jar: Add garlic, ginger, green chilli, coriander leaves and mint leaves.
• Add little water and blend it into thick smooth paste.
• Add turmeric powder, salt, blended masala paste into the chicken and mix it properly.
• Keep it in refrigerator for one hour.

Curry Preparation:

• In a blending jar: add ginger, garlic, roughly chopped onion and tomato and blend it without water, keep the paste aside.
• Heat a pan, add 3 tbsp oil and let the oil heat properly.
• Add the marinated chicken in the pan and fry it for 3-4 minutes on medium flame (cover and cook).
• Once the chicken is half cooked, take out in a plate and keep it aside.
• Put 2 tbsp oil in the same pan and let it heat, add cumin seeds and fry it for few seconds.
• Add turmeric powder, red chilli powder and chicken masala powder into the pan and mix it.
• Add the blended masala paste and fry the masala on medium flame till oil is separated from it.
• Add  square shape chopped onion and cook it for a minute on medium flame.
• Add 1/2 glass of water, add little salt (we had already added salt in marination process) and stir it.
• Once the curry start boiling, add the half cooked chicken into the gravy and gently mix it.
• Cover the pan and cook it for 3-4 minutes on slow flame, turn off the flame.
• Garnish with freshly chopped coriander leaves and serve hot.

Stuffed Snake Gourd-Snake gourd Recipe-Stuffed Padwal

Preparation time-40 minutes
Serving-4

Ingredients:

• Snake gourd pieces-7 (Each 4-5 inch)
• Finely chopped onion-1
• Roughly chopped onion-1/2
• Chopped ginger-2 inch
• Garlic cloves (peeled)-15
• Cumin seeds-1 tbsp
• Coriander seeds-1 tsp
• Whole black pepper-1/2 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Garam masala powder-1/3 tsp
• Dry mango powder (aamchur powder)-1/2 tsp
• Salt to taste
• Cooking oil-5 tbsp

Method:

• In a blending jar: add cumin seeds, coriander seeds, whole black pepper, roughly chopped onion, ginger and garlic.
• Blend it into thick paste using 2-3 tbsp of water, keep it aside.
• Remove the inner part (i.e. seeds) of the snake gourd with knife (keep the seeds for further use).
• Heat a pan, add 2 tbsp cooking oil and let the oil heat properly.
• Add cumin seeds and fry it for few seconds.
• Add chopped onion and fry it till it turns little soft.
• Mash seeds of snake gourd with hand and add to to frying pan, add blended masala paste, stir it.
• Add turmeric powder, red chilli powder, dry mango powder, garam masala and salt to taste.
• Fry the masala on low flame till oil is separated from it (cover and cook).
• Turn off the flame and let the fried masala paste cool down completely.
• Gently fill the snake gourd pieces with the prepared masala paste.
• Heat a pan, add 3 tbsp cooking oil and let the oil heat.
• Put all the stuffed snake gourds into the pan, cover the pan and cook it on slow flame.
• Cook it on slow flame for 8-10 minutes (keep flipping in between to cook all sides of snake gourd).
• Turn off the flame and take it out on the kitchen towel.
• Ready to serve with Rice daal, chapati, paratha, puri etc.

Mango Kulfi-Mango Malai Kulfi-Mango Kesar Pista Kulfi

Ingredients:

• Whole milk-1 litre
• Mango Puree-1/2 cup
• Sugar-100 gm
• Chopped pistachio-1o to 12 
• Cardamom powder-1/3 tsp
• Saffron-1 pinch

Method:

• Turn on the flame and put the milk pan on it, let the milk boil.
• Simmer the flame, add sugar and stir it.
• Add chopped pistachio, cardamom powder and saffron and stir it.
• Boil the milk on low-medium flame till its reduces to 1/5 of its original quantity (keep stirring in between).
• Turn off the flame and let it cool down completely.
• Add the mango puree in the prepared malai and mix it properly.
• Fill the mixture in the kulfi mould and put it in freezer for 6-8 hours.
• Take out from freezer, garnish with chopped pistachio and serve.

Prawn Pakora Recipe-Prawn Fritters-Spicy and Crispy Prawn Pakora

Preparation time-30 minutes
Serving-4

Ingredients:

• Prawn (washed and chopped)-250 gm
• Gram flour-1 tbsp
• Rice flour-1 tbsp
• Chopped onion-1
• Garlic and green chilli paste-1 tbsp
• Finely chopped coriander leaves
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Cooking oil for fry
• Salt to taste

Method:

• Mix all the ingredients into a bowl except cooking oil (do not add water).
• Heat oil in a pan, take a small portions of prepared mixture and gently put into the hot oil one by one.
• Fry it on medium flame for a minute then flip it to fry other side.
• Fry the pakoras on medium flame till it turns golden brown from both side.
• Take out on the kitchen towel to absorb extra oil and repeat the same process for remaining mixture.
• Serve hot with green chutney.

Amrakhand-Mango Shrikhand-Easy and Quick Amra Khand Recipe

Ingredients:

• Curd/Yoghurt (thick)-400 gm
• Mango purée-4 tbsp
• Powdered sugar-1 tbsp
• Cardamom powder-1/2 tsp
• Chopped pistachio-1 tbsp
• Saffron (kesar)- 1 pinch

Method:

• Hung the curd in a muslin or cheese cloth for 4-5 hours.
• Put the hung curd into a bowl and whisk it.
• Add mango puree, cardamom powder, saffron, chopped pistachio.
• Whisk it well until it becomes smooth and creamy.
• Keep it in refrigerator for 3-4 hours.

Serving process:

• Garnish with some chopped mango chunks, chopped pistachio and serve chilled.

Spicy and Crispy Raw Banana Fry-Raw Banana Fry Recipe-Kacchhe Kele ki Sukhi Sabzi

Preparation time-30 minutes
serving-5

Ingredients:

• Chopped raw banana-500 gm
• Gram flour-1 tbsp
• Cumin seeds-1/2 tsp
• Dry mango powder (aamchur powder)-1/2 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Salt to taste
• Cooking oil-3 tbsp

Method:

• Heat a pan, add cooking oil and let it heat.
• Add cumin seeds and fry it for few seconds on medium flame.
• Add chopped banana, mix it and fry the banana for 2 minutes on medium flame.
• Add all the spices, salt and gram flour into the banana and mix it properly.
• Cover the pan and cook it for 4-5 minutes on low flame, keep stirring in between.
• Increase the flame to medium and fry it for a minute without cover.
• Increase the flame to high and fry it for 30-40 seconds to make it crispy, keep stirring.
• Turn off the flame and ready to serve with Rice and daal.

Fish Egg Pakora-Macher Dimer Bora Recipe-Fish Eggs Fritters

Preparation time-30 minute
Serving-4

Ingredients:

• Fish egg (washed)-250 gm
• Gram flour-1 cup (100 gm)
• Rice flour-1/3 cup
• Chopped onion-1(large)
• Garlic and green chilli paste-1 tbsp (Blend 8 garlic cloves aand 2 green chilli)
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Chopped coriander leaves
• Cooking oil for fry
• Salt to taste

Method:

• Mix all the ingredients into a bowl except cooking oil (do not add water).
• Heat oil in a pan, take a small portions of prepared fish egg mixture and gently put into the hot oil one by one.
• Fry it on medium flame for a minute then flip it to fry other side.
• Fry the pakoras on medium flame till it turns golden brown from both side.
• Take out on the kitchen towel to absorb extra oil and repeat the same process for remaining mixture.
• Serve hot with green chutney.

Sponge Gourd Recipe-Nenua aur Chana ki Sabzi-Sponge Gourd with Bengal Gram Recipe

Preparation time-30 minutes
Serving-4

Ingredients:

• Sponge Gourd (peeled and chopped)-500 gm
• Soaked Bengal gram-1/2 cup
• Chopped onion-2
• Chopped green chilli-1
• Chopped garlic-4 to 5
• Turmeric powder-1/2 tsp
• red chilli powder-1/3 tsp
• Cumin powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Salt to taste
• Cooking oil-2 tbsp

Method:

• Heat a pan, add cooking oil and let the oil heat.
• Add cumin seeds, green chilli, garlic and fry it for few seconds on medium flame.
• Add chopped onion, fry the onions till it turns little soft.
• Add turmeric powder, red chilli powder, cumin powder and cook it for a minute on medium flame.
• Add tomato and cook it for a minute, add soaked Bengal gram and mix it.
• Add chopped nenua (sponge gourd), mix it.
• Cover the pan and coot it on medium-high flame for 2-3 minutes.
• Simmer the flame, cover the pan and cook it for 5-7 minutes, keep stirring in between.
• Add little salt, garam masala powder and cover the pan and cook it for 2-3 more minutes on low flame.
• Turn off the flame, ready to serve with roti, paratha and puri.

Pan Roasted Chicken Recipe-Indian Chicken Starter Recipe-Chicken Roast without Oven

Ingredients:

• Chicken (washed)-500 gm(medium pcs)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Rice flour-1/2 cup
• Chopped onion-1
• Dry red chilli-4-5
• Black cardamom-1
• Cinnamon stick-1 inch
• Garlic cloves (peeled)-10 to 12
• Chopped ginger- 1 inch
• Turmeric powder-1/2 tsp
• Lemon juice-3 tsp
• Cooking oil-3 tbsp
• Salt to taste

Method:

• In a blending jar: Add black cardamom, cinnamon stick, garlic, ginger, onion,dry red chilli, coriander leaves and mint leaves.
• Add little water and blend it into thick smooth paste.
• Add the blended masala paste into the chicken and mix it.
• Add turmeric powder, lemon juice, rice flour and salt to taste and mix it properly.
• Keep it into the refrigerator for 2 hours.
• After 2 hours, take out the chicken from the refrigerator and mix it again.
• Heat a non-stick pan, add cooking oil and let the oil heat.
• Put the marinated chicken one by one into the pan, cook it for a minute on medium flame.
• Cover the pan and cook it for 3-4 minutes on low flame.
• Flip it carefully to cook it other side, cover the pan and cook it for 3-4 minutes on low flame.
• Flip it again, cover the pan and cook it for 2-3 minutes on medium flame.
• Turn off the flame, take out on the kitchen towel to absorb extra oil from it.
• Garnish with onion, lemon slice and sprinkle chat masala on it.
• Ready to serve as starter.

Traditional Raw Mango Pickle-Aam ka Achar

Ingredients:

• Raw mango(cut into slices)-1 kg
• Mustard seeds-1 tbsp
• Coriander seeds-1 tbsp
• Fenugreek seeds-2 tsp
• Cumin seeds-1 tbsp
• Ajwain (carom seeds)-1 tsp
• Mangrail(Kalonji/Nigella-1/2 tsp
• fennel seed(saunf)-1tbsp
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Mustard oil-3 tbsp
• Salt to taste

Method:

• Add 1/2 tsp turmeric powder and 1 tsp salt into the chopped mango.
• Mix it gently and keep it in the sunlight for 3-4 hours.
• Heat a thick bottom pan, add cumin seeds, coriander seeds, mustard seeds and fenugreek seeds.
• Roast it for a minute on low flame and turn off the flame(do not roast it for more than a minute).
• Allow the roasted spices to cool a little, grind it into powder.
• Heat the mustard oil in a pan, keep it aside  and allow it to cool down completely.
• Add the prepared masala powder into the dry mango and mix it properly.
• Add ajwain, mangrail, saunf, turmeric powder, red chilli powder and salt into the mango and mix it.
• Pour the mustard oil over it and mix it again.
• Mango Pickle is ready to serve.

Storing tip:

• Put the prepared pickle (achar) in a clean and dry glass container, cover it with cotton cloth.
• You may add mustard oil and keep it in the sunlight for 2-3 days for best result.