Banarasi Aloo Matar Sabji ~ Simple Sabji Recipes

Even though I have already posted aloo matar recipe earlier, I’m going ahead and sharing a homestyle Banarasi style aloo matar that is not only the simplest recipe with minimalistic ingredients but also the tastiest. I have lost count of the number of times I have prepared Banarasi aloo matar ever since I had bookmarked this recipe.

Less is more holds true for this incredible vegan potato curry where the star player is tomato. Blanched and ground tomatoes add oodles of flavor and the only three spices that go into the dish are cumin seeds, turmeric powder and red chili powder. The original recipe calls for a very watery gravy dish which is highly recommended. The first few times I prepared aloo matar like a runny gravy. For a change, I reduced the quantity of water so you will find that the dish appears like a thick gravy. I served it with Masala parantha and I cannot explain in words how flavorful and comforting our meal was.

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Coconut Sevai ~ Thengai Idiyappam – Easy Tiffin Recipes

I love the simplicity of today’s South Indian style breakfast or tiffin item – coconut sevai. If you have home made sevai or store bought sevai on hand, it is the quickest, easiest and tastiest dish you can ever make. I have already done a post on how to make idiyappam at home using an idiyappam maker/chakli press. Idiyappam is nothing but rice noodles/string hoppers/sevai where rice flour dough is hand pressed using an idiyappam maker and steamed.

Whenever I make idiyappam, I usually make a large batch so that I can make at least 2 varieties of flavored sevai like lemon sevai, tomato sevai, milagu sevai, vegetable sevai, puli sevai and the likes. Coconut sevai aka thengai sevai is a light tiffin that is high on flavor. Do use roasted cashew nuts as they go very well with this utterly delicious coconut sevai which I consider a gem among easy tiffin recipes.

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Corn Pakoda ~ Snacks with sweet corn

My fridge is loaded with corn thanks to a dear friend who sent me homegrown corn from her farm. I am always on the look out for recipes of quick snacks with corn to go with my evening cup of tea or coffee. A couple of weeks ago, I prepared Corn Pakoda on a rainy day. Monsoons are that time of the year to savor deep fried comfort food like fritters and munching on garam garm corn pakora with a cup of masala chai is culinary heaven.

The key to perfect corn pakoda is to use corn kernels of the regular desi (Indian) variety. You can use sweet corn too. Its best to grate the fresh corn, alternately, use a knife to slice through the kernels and coarsely grind them. Very few ingredients go into this snack dish allowing the natural sweet flavor of the corn to stand out.

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Rice Flour – How to make rice flour at home to prepare snacks

Rice flour aka biyyam pindi (Telugu) is an ‘essential’ ingredient in a South Indian kitchen. So what can you do with rice flour? This gluten free flour is used to prepare snacks (pindi vantalu) like murukku, jantikalu, palakayalu etc and prasadam (offering to God) like kudumulu, undrallu, appalu, ammini kozhukottai etc. After receiving repeated requests for recipe of rice flour to make snacks, I captured pictures of the entire process as I was making a large batch for Ganesh Chaturthi recipes. Extremely simple but takes a bit of effort.

The rice needs to be soaked for a minimum of one hour. I’d suggest 2 to 3 hours of soaking time as it yields a softer flour. Use any good quality raw white rice like sona masuri. Ensure you dry the rice on cotton cloth in the shade till it is almost dry with a bit of moisture. I usually place a newspaper on the floor, spread the cotton cloth over the paper and then spread the drained rice as a thin layer.

After sieving the rice flour, the residue coarse rice rava can be further ground to a smooth flour or used to make recipes that call for rice rava (coarsely ground rice). A small batch of rice flour can be made at home while large quantities (more than 1 kg) can be sent your neighbourhood flour mill. Usually, I prepare biyyam pindi with 1 kg rice during festivals like Ganesh Chaturthi to prepare naivedhyam (offering to God).

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Bellam Undrallu Recipe with rice flour or rice rava – Vinayaka Chavithi Prasadam Recipe

Vinayaka Chaviti (Ganesh Pooja) is on Friday, August 29th, 2014. I have been receiving requests to post a few Ganesh Chaturthi recipes that I have not yet blogged. Today, it is Bellam Undrallu (bellam = jaggery in Telugu) which is also called Teepi Undrallu (teepi = sweet in Telugu). The sweetner of choice is jaggery but you can use sugar too. I have used coarsely ground rice called biyyam rava but you can use fine homemade rice flour to make this sweet prasadam for Lord Ganesha.

Rice rava, moong dal and jaggery are cooked to a gooey mass, cooled and the resultant mixture is shaped into small balls called undrallu. These undrallu are steamed and offered as naivedhyam to Lord Vinayaka on His birthday as they are considered his favorite food.

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Bellam Kudumulu – Vinayaka Chavithi Recipes Andhra

Bellam Kudumulu also called Teepi Kudumulu is a traditional Andhra sweet dish prepared for Vinayaka Chavithi. Rice flour is the star player in this popular festive treat that is a favorite of Lord Ganesha. Rice flour, jaggery, coconut and cardamom are cooked together to a gooey mixture that is kneaded before being shaped into flattened discs and steamed. The steamed dumplings scented with cardamom have a subtle sweet flavor and are quite addictive like bellam undrallu.

You can add a fistful of soaked chana dal to the boiling water before adding the rice flour. The addition of the dal lends an earthy flavor to this humble offering. Makes for a good evening snack for kids and adults alike.

Here are a few more Vinayaka Chavithi recipes Andhra style that you can make for Ganesh pooja 2014.

Undrallu
Bellam Undrallu
Paala Undrallu
Kudumulu
Uppu Kudumulu
Pulihora
Payasam
Appalu
Garelu (Vada)

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Bellam Thalikalu – Vinayaka Chavithi Recipe

Bellam Thalikalu is a classic Andhra style festival dish that is usually prepared for Vinayaka Chavithi. Thalikalu are small and thin noodles prepared with either rice flour or whole wheat flour or a mixture of rice flour, whole wheat flour and semolina (sooji). These hand made noodles are cooked in a cardamom flavored jaggery (bellam in telugu) syrup and garnished with nuts and roasted poppy seeds. It also goes by the name Thalikala Payasam (kheer). Another popular version is to prepare thalikalu with rice flour and simmer it in jaggery syrup. Both the varieties are tasty. Do give them a try and make an offering to Lord Ganesha for Ganesh Chaturthi.

A few more Vinayaka Chavithi recipes Andhra style that you can make for Ganesh pooja.

Undrallu
Ammini Kozhukottai or Undrallu Guggilu
Bellam Undrallu
Paala Undrallu
Pappulo Undrallu
Kudumulu
Uppu Kudumulu
Bellam Kudumulu
Pulihora
Payasam
Appalu
Garelu (Vada)

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Rajma Sundal – Sundal Varieites for Navarathri (Dasara festival)

Navratri is round the corner and its time for Sundal. Rajma Sundal recipe is an easy to make and tasty neivedhyam among the sundal varieties for Navarathri. It can be eaten as a light meal anytime be it breakfast or an evening snack. Rajma or black beans need to be soaked in lots of water overnight, washed thoroughly in fresh water before being pressure cooked till soft. Ensure you use good quality rajma.

Sundal is a South Indian savory snack prepared with legume and dal varieties like kabuli chana (white chickpeas), kala chana (black chickpeas), black eyed peas (lobia), rajma (black beans), peanuts, battani (dried peas), chana dal, green gram and sweet corn. Soaked and cooked legumes are tempered with spices, curry leaves, green chilies and garnished with fresh coconut. There is another version of sundal where a spiced powder (masala/kura podi)) of roasted chana dal, cumin seeds, coriander seeds, fennel seeds and red chilis is sprinkled over the tempered sundal. Sprinkle this masala powder over the prepared Rajma sundal and your Rajma Masala Sundal is ready.

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idli recipe – perfect idli batter recipe for soft idlis using idli rava (cream of rice) and urad dal

I have received requests me to blog a detailed post on idli recipe with tips on how to make soft idlis that are fluffy and melt in the mouth. I did post an idli recipe earlier on my blog but this time around, I am sharing an elaborate post with step by step photos. Let me mention at the outset two factors regarding the making of idlis at our home. I use idli rava (cream of rice) instead of parboiled rice or idli rice and I do not use a wet grinder for grinding the idli batter. In most Andhra homes, idli rava is preferred over idli rice. If you are looking for an idli recipe using idli rice or parboiled rice, I will blog it over the next few weeks.

Idli is one of the best breakast recipes from India and its a popular tiffin item in our home. Idli is basically steamed rice cake prepared with fermented batter of rice and black gram dal. It is a popular breakfast food in the four states of South India since its light on the stomach and easy to digest. We make idlis at least 3 to 4 times a week either for breakfast or an early dinner. The best side with idli is tiffin sambar followed by coconut chutney and idli podi smeared with a dash of ghee or gingelly oil. Having said that, idli tastes equally good with a variety of pachadis and podis.

Idli recipe Andhra style – I am sharing a few tips to follow while making this idli with idli rava.

1) The quality of urad dal used to make idli is extremly important. I cannot emphasis enough the importance of fresh, high quality whole skinned ural dal. If you use good quality urad dal, you are sure to make perfect soft idlis.
2) I use a mixer grinder to make my idli batter and it works out perfect.
3) I use my hand to mix urad dal batter and idli rava instead of a spoon/ladle. It ensures better fermentation.
4) If you are using refrigerated idli batter, always bring it to room temperature, add salt and mix before spooning it into the moulds.
5) Proper fermentation is essential. In tropical countries like India, fermentation is a breeze. During summers, less than 7 hours is enough for the batter to ferment while winter it might take 10-12 hours.
6) In extreme cold climate, its advisable to place the batter in an oven with the light on. It might take more than 15 to 20 hours to ferment.
7) Idli rava is not to be mistaken for rice rava or coarsely ground rice (called biyyam rava in telugu) or sooji aka semolina. It has a finer and softer texture compared to semolina though it looks similar to fine semolina. It absorbs a lot of water during soaking so ensure you squeeze out the water completely from the idli rava before adding it to the urad dal batter.

I will try my best to answer readers queries on the making of soft idlis and help you nail the perfect fool proof idli batter for soft idlis.

a) “why are my idlis sticky” – if you add too much water while grinding the urad dal, you will have a very flowy batter yielding sticky idlis. The batter has to be just right, neither too flowy nor too thick.
b) “why are my idlis hard” – if the urad dal batter is too thick, it will yield hard idlis. Also do not beat the fermented batter too much. Just mix lightly 4 to 5 times. Over steaming or over cooking of idlis can yield hard idlis. When the quantity of urad dal is less in proportion to the quantity of idli rava, it yields hard idlis.
c) “why are my idlis flat” – if you add too much water while grinding the urad dal it will result in a watery batter yielding flat idlis. When the quantity of urad dal is more in proportion to the quantity of idli rava, you will get flat but soft idlis.
d) “how to ferment idli batter” – use your clean hands to mix urad dal batter and rice rava in a stainless steel vessel. It aids in fermentation. Place the lid and keep the vessel in a warm area of your kitchen for at least 8 hours. It may take 10-12 hours for fermenting during winter. In very hot climatic conditions, fermention takes less than 7 hours and it will turn sour if you ferment it beyond 7-8 hours. Once fermented, refrigerate till use. For very cold climates, I’d suggest you cover the vessel with a thick woolen cloth or shawl and place it close to your cooking zone. Those of you who have an oven, switch on the light and place the batter in the oven. Do not preheat the oven. Just switch on the light of the oven and the heat of the light will aid fermentation.
e) “how to know if idli batter is fermented” – the fermented batter will increase by atleast 50% of its original volume with a distinct fermented sour smell. It will be light and foamy and as you spoon the fermented batter and pour it into the idli mould, it will fall like a blob.
g) “why is my idli batter not fermenting” – it could be due to a couple of reasons like cold weather, bad quality urad dal or idli rava, loose or runny idli batter and incorrect ratio of urad dal and idli rava.
h) “how to know if idli is cooked” – wet your finger and touch the top of the idli, if it sticks, you need to steam it further. If it does not stick to your finger and a toothpick or knife inserted into the idli comes through clean, it means the idli is cooked.

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sabudana vada recipe – sagubiyyam vadalu, javvarisi vadai – sabudana recipes for fasting days

Sabudana vada recipe is an addictive, tasty and easy to make Indian snack. It is a popular Maharashtrian snack prepared with sago aka tapioca pearls and is made during for fasting days (vrat). Down South it is called sagubiyyam vadalu in telugu and javvarisi vadai in tamil. Roasted peanuts is an essential ingredient in sabudana vada which has a crispy exterior and a soft interior. Its a perfect fasting food to make during vrat if the entire family is on fast keeping in mind it is a kid friendly snack. It can also be served as finger food/starter for parties or as an evening snack with a cup of chai.

While preparing sabudana vada recipe, ensure you use good quality medium or large sized sago pearls and do not soak them in water. If soaked in water, they will asborb a lot of oil while being deep fried. Its best to allow the washed sago to sit in a few tablespoons of water for one or two hours. Do check out more sabudana recipes for fasting days like Mahashivaratri or Navratri.

Find below sabudana vada recipe with easy to follow steps and tips to make it crispy.

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Tiffin sambar recipe – one of the best sambar recipes for tiffins like idli, dosa, pongal

I am surprised that it took me so long to blog tiffin sambar recipe. Sambar is an integral part of South Indian cuisine and there are innumberable variations with some of the best sambar recipes out there based on the state/region and community they are prepared. I have already blogged sambar recipe as well as an authentic sambar powder recipe. The sambar that I have blogged earlier is best served with rice but it can also be served with tiffins like idli or dosa. The aromatic sambar powder is an essential part of the sambar which is served with rice and is slightly thicker and tangier than tiffin sambar.

For today’s tiffin sambar recipe, jaggery or red pumpkin, asafoetida, shallots and tomatoes are essential. In many homes, tiffin sambar is made with only moong dal while few others use a combination of two to three types of dals. I have used both tur dal and moong dal. Quite a few do not use sambar powder and tamarind but I have added tamarind as the tomatoes I had on hand were more on the sweeter side. I usually add a carrot or drumstick to increase the nutrition profile of the sambar. Vegetables are not essential for tiffin sambar except for shallots and tomatoes.

If you are looking for a good recipe of idli sambar, then look no further. It tastes awesome with mini idlis when drizzled with hot ghee. While serving mini idlis, place them in a slightly deep serving bowl, dunk them in a liberal amount tiffin sambar, drizzle melted ghee and garnish with fresh coriander leaves. Your kids will relish it and so will you.

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kachori aloo ki sabzi recipe – a gem among North Indian style aloo recipes served with khasta kachori

With Holi around the corner, its an apt time to post kachori aloo ki sabzi recipe. This flavorful UP style aloo ki sabzi is served with khasta kachori and is an integral part of the street food menu prepared by street hawkers. It is more popularly known as Mathura ki dubki wala aloo sabzi meaning potatoes dunked in water. It is a no tomato, no onion, no garlic potato curry with a loose liquidy consistency. Tangy with highly pronounced spice and aromatic notes, aloo curry uses a generous amount of cloves and black peppercorns including few green chilies and dry red chilies. Hand crushed boiled potatoes are slow cooked in lots of liquid for a long duration to absorb the flavors of the spices making it ‘extremely’ delicious and addictive.

This Mathura aloo ki sabzi is usually served with a lentil stuffed, deep fried pastry, khasta kachori. The kachoris are slightly bruised on the top and allowed to dunk in the soupy textured aloo ki sabzi. It can also be served with puris. In such case, you can thicken the curry by adding a tablespoon of flour or maida.

Khasta kachori recipe
Learn how to make kachori aloo ki sabzi recipe by following the instructions below

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Red poha upma – how to make poha – a healthy poha recipe to add to your list of breakfast items

Red poha or red rice flakes is nothing but flattened rice made from red rice. Red poha nutrition value is high compared to white rice flakes. It has health benefits in terms of having more iron content and is also easy to digest. Rice flakes also goes by the name flattened rice, beaten rice, poha, atukulu, aval and avalakki. It is a dehusked rice that is flattened into dried flakes. There are a variety of rice flakes available in the market based on their thickness. Red rice poha is a healthy alternative to white rice flakes and is an essential pantry ingredient to make quick tiffins or lunch box items.

One of the quickest and flavorful breakfast meal or tiffin one can ever make is poha upma. There are numerous versions or recipes for poha as breakfast items based on the ingredients available at home. Replace white rice flakes with nutrition rich red rice flakes and you have a power packed breakfast which can further be enriched with vegetables and nuts.

Follow the instructions to learn how to make poha upma with red rice flakes

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vadapappu panakam recipe, how to make panakam for sri rama navami festival

Vadapappu panakam are offered to Lord Rama on his birthday i.e Sri Rama Navami festival celebrated by Hindus on March 28th, 2015. Vadapappu is nothing but soaked moong dal that is served with jaggery and chalimidi (rice flour based sweet) and panakam. There is savory version of vadapappu where grated raw mango, coconut and green chilies are added to soaked yellow moong dal.

Panakam is a thirst quenching, palate pleasing, traditional, ayurvedic energy drink. It is a naturally sweetened summer cooler laced with a subtle hint of spice. Grated jaggery (gud), dry ginger (sonth or sonti), black pepper corns and cardamom go into the making panakam recipe. According to Indian ancient medicine, Ayurveda, panakam (also called panaka or panagam) balances the three doshas: vata, kapha and pitta during the hot summer days. Health benefits of panakam are not to be underated. It provides instant relief from the hot sweltering sun, cools the body, revives appetite and gives a rejuvenating feeling on consumption. Dry ginger has astringent properties and heals gastric related issues. Vadapappu panakam when consumed together help in digestion. I am sharing vadapappu recipe including how to make panakam.

Follow the instructions below to learn how to make vadapappu panakam recipe

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Sattu drink or sattu namkeen sharbat – summer drinks with chane ka sattu flour (roasted gram flour)

Sattu drink is one of the most popular, traditional, healthy summer drinks from Bihar and UP. What is sattu and is it good for health? Sattu is roasted gram flour. Sattu is full of nutrition with cooling properties, rich in soluble fibre, high in protein and good for the digestive system. Its low glycemic index makes it suitable for diabetics. In fact, it is considered a detox food that cleanses the system and aids in weight loss.

Other than chane ka sattu (roasted gram flour) there are many sattu varieties that are available in the market. Sattu is a mixture of 7 varieties of pulses, millets and cereals which include horsegram, wheat, barley and maize and is consumed all over Bihar and Uttar Pradesh especially by the farmering community and those who labor in the hot sun. This healthy mix is available in major supermarkets all over India. A variety of dishes like litti, parathas and laddus are prepared with sattu flour.

One can prepare sattu flour or roasted gram flour from scratch at home but it is a labour intensive process. Basically black chickpeas or kala chana (not kabuli channa) are cleaned, boiled in hot water for 3-4 mts, drained and allowed to rest for 2 hours, covered. The chane is spread out on a cloth to dry completely and is roasted in an iron kadai long with sand. The roasted chane and sand are sieved to separate the chana. The roasted chane is ground to a fine powder and stored in an air tight container. The best alternative would be to use store bought roasted chana, roast it on medium flame for 3 mts, allow to cool and grind to a fine powder. I have followed the easy way out to make sattu flour at home.

There are two versions of sattu drink – meetha (sweet) and namkeen (savory). Sattu namkeen sharbat is a salted version where black salt, black pepper, roasted cumin powder, lemon juice and mint leaves are used. The sattu drink recipe or sattu namkeen sharbat that I am posting today is prepared with roasted gram flour or chane ka sattu. An energizing drink that not only quenches our thirst but also protects us from heat strokes due to intense summer heat. In fact, roasted barley flour (jau ka sattu) which is known for its cooling and hydrating nature is also added to sattu drink. I love the flavor of this healthy drink. I also enjoy the sweet version of sattu drink, the recipe of which I will post tomorrow.

Follow the instructions below to learn how to make sattu drink or sattu ka sharbat

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Meetha Sattu or sattu meetha sharbat – healthy summer drinks with sattu flour (roasted gram flour)

Yesterday, I posted the savory version of Sattu drink, a traditional, nutrition rich summer drink from Bihar and UP. For those of you who are new to sattu, do read this post on sattu health benefits. Sattu is roasted gram flour (roasted chane) that is rich in natural fibre, has low glycemic index, detoxes and cleanses the system and helps in weight loss too. Other than roasted gram flour, there are number of sattu varieties made with millets, pulses and cereals. Sattu, a staple diet of the farming community of Bihar and UP, is sold as health food in major grocery stores all over the country.

Today, I am sharing the sweet version of sattu drink which is more popular as meetha sattu or sattu meetha sharbat. I love the simplicity of this summer drink recipe. It is high on flavor with minimal ingredients. Only 3 ingredients go into the making of meetha sattu – sattu flour, jaggery and water. A refreshing, thirst quenching drink that is cooling to the body. One of the best traditional summer drinks of India and the most flavorful drink I have had in a long time.

Follow the instructions below to learn how to make meetha sattu or sattu meetha sharbat

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Bombay chutney for dosa and idli, a quick side dish that also goes with poori, chapati or roti

Bombay chutney is a gravy dish served as a side with breakfast items like dosa, idli, puri, chapati and roti. It is popular down South especially in Andhra Pradesh and Tamil Nadu. Go to any of the road side tiffin centers in any small town or city, you are sure to find ‘bombay chutney’ on their menu. It is an age old recipe in many telugu households. My grandmother used to serve use this gluten free chutney with poori and dosa.

It is basically a Maharashtrian recipe, pitla (pithle/pithla) adapted to the South Indian palate. Pitla is a besan based, thick gravy served with bhakri roti which is a staple dish of Maharashtrian cuisine. Since chutney or pachadi is part and parcel of South Indian tiffins, pitla might have taken the name ‘Bombay chutney’, a thinner consistency gravy dish. That’s my guess. Can someone please throw some light on how the name ‘bombay chutney’ came about?

Quite a few Indian food dishes are versatile and bombay chutney is one of them. There are a few variations to the basic bombay chutney recipe and just a slight change in tempering or addition of either onion, tomato or potato changes the flavor profile. In our home, we make three to four variations that are served with different tiffins. Bombay chutney with potato or bombay aloo chutney goes best with puri, chapati and roti. Another version without onions goes well with idli. The version with tomato and onions goes well with dosa and puri while the version with curd makes for a flavorful side with puri. I will share all versions in future posts. Today am sharing andhra style bombay chutney with tomato and onion.

A gluten free, vegan dish that extremely easy to make, flavorful and makes for a pleasant change from the usual sides like coconut chutney and sambar. If you have sudden guests, run out of vegetables, run out of time or run out of ideas on what to cook, you know which chutney to make.

Follow the instructions below to learn how to make bombay chutney for dosa or puri

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Mango chutney recipe, an authentic Indian sweet and sour relish made with green mango

It is that time of the year when most homecooks are cooking raw mango recipes like mango chutney, pickles, pachadi, curry, rice, dal, stew, drink and more because best quality green mangoes are in season. It is no different in our home. I made a small batch of my favorite mango chutney that is popular in many parts of Northern, Western and Eastern India. It is popularly known as aam ki launji or aam ki meethi chatni.

We have two mangoes trees in our backyard garden which give us enough yield to make pickles and enjoy the ripe mangoes. We usually make a large batch of avakai (Andhra mango pickle), sweet mango pickle and small batches of a variety of mango pickles from other regional cuisines of India like mango chutney and aam chunda.

So, what is mango chutney? A thick chutney with chunks of soft mango that have been infused in a tempering of spices like black onions seeds, fennel seeds, asafoetida and jaggery sauce. Its all about balance, not too sweet, not too spicy and not to sour. Mango chutney recipe is a simple, straightforward recipe that even a novice cook can make with ease. In fact it is one of the easiest chutney to make among the numerous Indian food chutney varieties. Its best to use a slightly ripe (very slight) mango and the second best would be a perfect raw mango just plucked off the tree. There are slight variations to the basic mango chutney recipe based on the region it is prepared. Whatever version one makes, the sour, fruity aroma of mango chunks simmering in the spiced sauce cannot be described but can only be experienced.

The irresistible mango chutney has many uses and can be served as a dip, spread, condiment, relish or pickle. Some of my favorite ways to relish this sweet mango chutney is with paratha or roti, as a spread on crackers or mathri, toasted multi grain bread, sandwich spread and kathi roll. I also use it as a salad dressing along with vinaigrette for summer salads like cole slaw, som tum or sprouts. I like to perk up oats and yogurt with a heaped tablespoon of mango chutney. You must try it too. At parties you can serve mango chutney along side tomato salsa to go with nachos and chips. If you like grilled chicken or shrimp, you can serve mango chutney with it too.

A few tips to follow while making mango chutney
~ Use medium sour raw mango. If the mango is too sour, allow it to ripen for 2 days and then use to make mango chutney. Peel and chop mangoes into slighly large chunks or thin wedges.
~ I used Kashmiri red chili powder which gives a deep red shade to the chutney. You can use store bought red chili powder which is generally used to make pickles.
~ I used organic jaggery that is soft. You can grate or pound the jaggery. Sugar can replace jaggery or gud. If using sugar, use 1 1/4 cups. Increase sugar quantity after testing the flavor of the chutney while it is simmering.

Learn how to make mango chutney with green mango

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Aam ka chunda, Gujarati sweet mango pickle recipe, chundo

Its raining mangoes pickles at Sailu’s Kitchen. Today, I bring to you another gem of Indian regional cuisine, aam ka chunda aka chundo, a Gujarati sweet mango pickle recipe and a close cousin to mango chutney recipe or aam ki launji. Most of Western and Northern parts of India make a sweet achaar with grated raw mangoes that are sour and sugar or jaggery. Based on the region it is prepared the spices used in making the chunda differ sligthly. Its lip smackingly good, addictive mango pickle that can be slathered over toast, used as a dip with mathri, chips or corn chips and a side with paratha, rotis. Traditionally it is served with Gujarati chickpea flour (besan) based snacks like thepla (methi flatbread), fafda, ganthia and khari puri. The ultimate combination is chundo with thelpa.

The traditional way to make aam ka chunda or chundo is by sun drying method. It is a time taking process but not laborious. Grated mangoes and sugar are mixed and sun dried for a week to ten days till the sugar takes a thick syrupy texture. Minimal ingredients and high on flavor. I have prepared the traditional method but you can follow the short cut method to make this gujarati sweet mango pickle recipe by cooking it over stove top. This pickle is instant, quick to make and equally tasty as the sun dried method.

To cook over stove top, follow the ingredients with same quantities mentioned in aam ka chunda recipe. Heat a heavy bottomed pan on low flame, add grated mango, cloves, cinnamon and sugar. Cook on low flame stirring continuously till sugar dissolves. The mixture will become thin. You will find bubbles appearing on the surface and and as they subside, continue to cook such that the mixture become slightly thick. This could take quite sometime, so please be patient. Do not over cook as it will crystallize. Turn off flame and allow the mixture to come to room temperature. The mixture will thicken on cooling. Add salt, chili powder and roasted cumin powder and mix. Remove to a sterilized bottle and refrigerate. Sweet mango pickle is ready to be consumed the moment it is cooked.

Learn how to make aam ka chunda or gujarati sweet mango pickle recipe (sun drying method)

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Fruit chaat recipe, Indian style fresh fruit salad that’s healthy and refreshing

We have been loading ourselves with lot of fresh fruit especially for our mid day meal. We usually have a late brunch and end up having fruits, smoothies, sandwiches or wraps for lunch. Yesterday I made fruit chaat, Indian style. One of the best fresh fruit salad I have eaten in the past few weeks. It is light, easy on the stomach and high on flavor. Fruit chaat recipe is one the easiest and quickest salad to put together. It can be served as a meal on its own or at the end of a meal or as a mid day snack.

This refreshing, rainbow fruit chaat recipe combines the fruity flavors of summer like watermelon, banana, apple and pineapple into one colorful summer salad. The cut fruits are tossed in a mixture of freshly ground black pepper, roasted cumin powder, chaat masala and black salt. A few mint leaves can also be added for a minty fresh flavor. This summer in a bowl which is full of nutrients and vitamins has an unbeatable flavor. Not only is the fruit chaat refreshing but it also helps detox your body. Once in a while, its good to go on a fruit diet to cleanse the system. I have blogged quite a few high raw food salads earlier that are not only tasty but also detoxify the system.

This cheerful summer bowl makes for a perfect salad for summer entertaining. You are sure to hear a lot of ‘ooh’s and aah’s the moment your guests set eyes on the vibrant colored salad. A perfectly sweet, summer-y, fruit chaat recipe that you should be making and eating more often during the hot sultry days. It will not only brighten your day but will also keep you refreshed and cool.

Learn how to make fruit chaat recipe, Indian style

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