Aam ka achar or Punjabi mango pickle recipe using raw mangoes, Indian spices & mustard oil

I am a pickle fiend and relish a variety of regional cuisine traditional pickle recipes made by home cooks. With an abundance of tart home grown mangoes, I got down to making a small batch of aam ka achar or Punjabi mango pickle recipe. I had jotted down an authentic aam ka achar recipe from a Punjabi family who were our neighbors during my growing years. I have made it a couple of times and the flavor was spot on, just like the pickle I had relished at my neighbors home.

I always look out for passed down family pickle recipes and try to preserve the cooking traditions of our elders. Recently at a family wedding, celebrations were in full swing with everyone indugling in revelry while I was sitting with a group of elderly relatives (read great grandmothers and grandmothers) jotting down culinary notes on a tissue paper about heirloom family recipes. Whenever I get a chance to spend time with family elders, our discussion centers around family culinary traditions.

On Sailu’s Kitchen facebook page, I have been receiving requests to post regional cuisine based mango pickle recipes since its the season of mangoes. A few days ago, a loyal reader sent me a recipe request – “aam ka achar banane ki vidhi bataye” (how to make aam ka achar). By the time she had posted her request I had already finished making the pickle and I was waiting for it to mature so that I can blog aam ka achar recipe. One of the easiest pickle recipe provided you take certain precautions in cleaning the mangoes and keeping the pickling area moisture free as well as the jars which are used to store the pickle.

Aam ka achar preparation is completely different from the Andhra style or South Indian mango pickle. Whole spices like mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, turmeric powder, red chili powder, salt and mustard oil are the main ingredients that go into the making of aam ka achar. Each home cook has her/his own unique blend of pickle masala based on the region/community they belong. Mustard oil or sarson ka tel is used to give the pickle its flavor. The recipe of aam ka achar that I am posting today is popular in Punjab and is best relished with hot parathas and mathri.

Do check out more regional cuisine mango pickle recipes like aam ka chunda or Gujarati sweet mango pickle, aam ki launji or mango chutney recipe and avakai or mango pickle recipe andhra style.

Learn how to make aam ka achar or punjabi mango pickle recipe

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Mango rasam is a South Indian style raw mango soup also popular as saar, saaru or charu

Today I’m posting one my favorite comforting soup made with raw mango pulp. Mango rasam! Light on the stomach, easy to make and absolutely flavorful. In many telugu speaking households you will find homecooks whipping up a variety of raw mango recipes other than the famed avakai (mango pickle) and its likes including pachadi, pulusu, pappu (dal), curry and rasam.

Down South, in Tamil Nadu, Andhra and Karnataka especially in the Mangalore region, mango rasam is prepared during the mango season. Appe huli (mango rasam) is a traditional Mangalorean delicacy served at weddings and special occasions. Mango rasam is called maavina saar or saaru in kannada, mamidikaya chaaru in telugu and pacha manga rasam or mangai rasam in tamil. With minimal ingredients yet high on flavor, mango rasam preparation is almost similar across all regions with slight variations in terms of tempering and the use of rasam powder. This particular mango rasam recipe does not call for the use of rasam podi.

With summer bringing in a bountiful harvest of mangoes and the fact that raw mango is rich in vitamin C, B vitamins, antioxidants and aids digestion, it should be included in one’s diet. Mango rasam makes for a wonderful change from the regular everyday rasam. The key is to use a green mango that is almost beginning to ripen. It will have a slightly more sweet flavor which is ideal for making raw mango rasam recipe. The touch of spice and jaggery to the tangy mango broth give it a delicious tropical flavor. Though traditionally, mango rasam is served with rice, it can also be served as a vibrant soup and makes for a wonderful vegetarian party appetizer.

Definitely one of the best mango rasam out there and if you are looking for raw mango recipes that are easy and flavorful, I’d recommend you bookmark this authentic South Indian rasam recipe that’s vegan too.

How to make mango rasam using raw green mango

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Rajma recipe, easy North Indian style no onion no garlic kidney beans curry that’s satvik

Yesterday I prepared a satvik rajma recipe no onion no garlic. Rajma or kidney beans curry is a favorite among the many North Indian main course dishes. I usually prepare rajma masala with onions as the main base, the recipe of which I have already posted. Today’s rajma is a simple straightforward Jain style recipe that doesn’t take too much of your time in the kitchen. Only the soaking time of kidney beans and the making of homemade tomato puree takes some preparation time.

I like to use freshly ground or hand pounded masalas in my cooking and especially so while preparing rajma. It enhances the flavor and the aroma is simply heavenly giving this north indian style rajma curry an authentic flavor as prepared in the langars of Gurudwaras. I have added a generous pinch of asafoetida as I have done away with onion and garlic. Use tomatoes that are not too sour and puree it to a smooth paste. A smooth tomato puree as well as a handful of mashed kidney beans lend a very special kind of smoothness and creaminess to the rajma recipe.

It is a stunning, creamy, flavorful curry that makes for a great side with roti, naan and rice. You will love this addictive cury served with warm rice. One of the most comforting Indian food out there. This rajma recipe with tomato should definitely make it to the list of satvik khana i.e no onion no garic recipes. You can serve it with rice, jeera rice or any flavored rice or naan/roti.

Rajma chawal is pure vegetarian fare at its best!

Follow the instructions on how to make rajma recipe without onion and garlic

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Rasam recipe, a traditional, authentic South Indian soup or appetizer made with tamarind

No South Indian traditional meal or thali is complete without ‘rasam‘. Literally translated, ‘rasam’ means extracted juice or liquid . There are numerous versions of the basic rasam recipe prepared down South with each home cook lending his or her own unique touch to the rasam preparation.

I am sharing
~ an easy, most basic, simple, tasty South Indian rasam for beginners
~ a no fail recipe that can be made even by a 10 year old.
~ a rasam recipe without rasam powder and without lentils.

Rasam, more popularly known as charu, is an integral part of a traditional daily meal in telugu speaking homes. Rasam with rice is a comfort food that I grew up on and continues to be so even today. I am a rasam lover and prepare rasam fresh each day. If any extra rasam is left over, it is sipped as a soup during dinner time. Tamarind is star player that provides the necessary sourness. Each day, I tend to change the flavor profile of the rasam by tweaking the basic rasam recipe. I play around with ingredients like garlic, asafoetida, tomato, coriander leaves, black pepper corns, jaggery and end up making rasam that is different from the previous day and the one before that and so on. Just by adding or omitting a certain spice or herb, the rasam transforms into a unique flavored avatar.

Quite a few of my hindi speaking friends have requested me to share an authentic rasam recipe. If you ask me for a rasam recipe with specific measurements, it is not an easy task since I eyeball the ingredients. I will try my best to share a tasty rasam recipe that works good each time I make it. The thinned down tamarind water is simmered along with turmeric, salt and jaggery that adds a touch of sweetenss and helps cut down the sourness of tamarind and curry leaves which lend an aromatic touch. The liquid is simmered till the rawness of tamarind disappears. I usually hand pound the spices like cumin seeds, pepper corns or garlic that are added to the almost done simmering rasam and finally finished off with a ghee tempering of mustard seeds, red chilis and asafoetida. The addition of asafoetida elevates the flavor profile of rasam by leaps and bounds.

You can add freshly crushed spices and herbs of your choice based on what is available in your pantry at Step 2 in the below mentioned rasam recipe.
– crushed garlic (3-4 cloves) OR
– crushed cumin seeds (1/2 tsp) OR
– crushed black pepper corns (7-8) OR
– crushed cumin seeds (1/2 tsp) and black pepper corns (1/2 tsp)
– crushed coriander seeds, cumin seeds and black pepper corns (1/2 tsp each) OR
– crushed garlic (2-3 cloves), cumin seeds (1/2 tsp) and black pepper corns (1/2 tsp) OR
– crushed ginger (1/2″)

The aroma of tangy, spicy, tasty rasam has be to experienced and cannot be described in words. It is best served with warm white rice, dal, pickle and papad. When you are feeling under the weather, rasam warms your soul and opens up your nasal passages and soothes a sore throat. In terms of health benefits, it aids digestion and prevents constipation. Rasam makes for a perfect party appetizer! Fragrant, warming and simply zen!

Rasam varieties
Rasam recipe with rasam powder
Andhra charu with black pepper corns
Mysore Rasam
Udupi Tomato Rasam
Pineapple Rasam
Mango Rasam
Nimmakaya Charu (Lemon Rasam)

Follow the instructions to learn how to make rasam that’s easy, simple and tasty

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bhindi masala, a restaurant style north indian okra dry dish that’s easy, quick and healthy

Ladies finger or orka (bhindi) is a staple in Indian cuisine and a much loved vegetable in our home. I am maintaining an organic garden which is giving me good harvest of okra, eggplants, tomatoes, chilis, ridge gourd, ivy gourd, greens and more. You can see how green, vibrant and tender the home grown bhindi are from the image below. Last week, I made a popular restaurant style North Indian okra fry that makes for good side for chapathi, roti and rice. I have already blogged a Punjabi style bhindi masala recipe and today’s bhindi dish is a slight variation without garlic.

My grandmother cooked okra to perfection with minimal ingredients where the flavor of bhindi would shine through be it a simple stir fry, stuffed bhindi dish or a yogurt based okra curry. My most favorite form of okra is in an easy dry saute made with less oil, minimal ingredients, fuss free, healthy and addictive.

Many home cooks have issues while cooking bhindi because of the slimy texture it gives off on sauteeing. The key is to choose tender green okra and when you snap the pointed end, it should break off effortlessly. This bhindi masala requires less oil and not high in calories as we are not deep frying the okra. Roasting on low flame with a tablespoon of oil is good enough and it brings out the flavor as well as reduces the slime. Adding a tsp of lemon juice or yogurt also helps reduce slime. Also ensure that you wash the okra and pat dry with no trace of moisture before your chop them.

There are three components to this easy okra recipe that shouldn’t be missed. Use of fresh, tender, vibrant bhindi, use of onions and tomatoes which add oodles of flavor along with the spices and roasting the bhindi well. Dry bhindi masala restaurant style is one of India’s best known and most popular vegan food classic dish. One of the best bhindi masala that makes a great side for roti, naan as well as white rice.

Pure vegetarian fare at its best!

How to make bhindi masala recipe

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Potato fry recipe, simple, easy to make, quick South Indian stir fry to go with rice and rasam

The humble potato holds an important place in my pantry. I usually never run out of potatoes in my kitchen and I ensure that I have at least a kilo of this root vegetable at any given time. Right from preparing a basic simple potato fry, aloo korma, curry, aloo paratha, french fries and more, potatoes are an integral part of my cooking. There are hundreds of variations to the basic potato fry and I am presenting to you a favorite potato fry recipe that I usually make to serve along side mudda pappu aka cooked tur dal, avakai, andhra vegetable stewpappu pulusu or rasam.

To make the perfectly crisp potato fry that does not stick to the pan or become mushy, you need to follow certain steps. Dice the potato that are almost equal size cubes. Wash them thoroughly and soak in salted water for at least 15 mts before you stir fry. Soaking will aid in reducing the starch of the potatoes making them less sticky. You do not need much oil for attaining a crisp potato fry. All you require is a good seasoned iron kadai or a non stick pan, uniformly diced potatoes and soaking them in salted water for few minutes before frying them.

Check out more Indian style potato dishes that I have blogged earlier.

How to make potato fry recipe

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Tomato pickle recipe, a simple, instant, tasty and best tomato pachadi Andhra style preparation

In many Telugu speaking homes you will find that most culinary conversations center around pickle making, chutney recipes and more. I have numerous hand written recipes that I have gotten off such conversations. I am sharing one such gem that is an addictively tasty, fresh tomato pickle. An easy tomato pickle prepared in Andhra style that is “not a long lasting” pickle. Yes, it has a very short shelf life i.e two days at room temperature but can be refrigerated for a week. Whenever I make this pachadi, it does not last us more than 4 or 5 days. And I regularly make it when I have guests come over for a meal. It is so so good.

My organic garden is giving me a good yield of heirloom tomatoes which I put to good use by making a batch of tomato pachadi. This easy andhra pickle tastes best when made with a mix of heirloom and hybrid tomatoes which has a balance of sweet and sour flavors. Very minimal ingredients and there is no grinding involved as its more of a saucy, chunky tomato chutney. An andhra tomato pickle recipe that couldn’t get any simpler. You will find a hint of asafoetida and is moderately spiced with a mix of dry red chilis and red chili powder. It is made without tamarind and without garlic but if you like garlic flavor, omit asafoetida and throw in a couple of crushed garlic cloves in the tempering.

I love the simplicity of this instant tomato relish and the versatality of its uses. It can be served with tiffins like idli, dosa, pongal, rice and roti. It is delicious as a dip or a salsa with chips. A vibrant orange red homemade tomato pachadi with sweet, tangy, spicy flavors and a gem among veg andhra pickles.

I have already blogged a long lasting sun dried tomato pickle without garlic and another andhra tomato pickle with garlic which are hot favorites. You can also find more pickle recipes on my blog mostly Andhra and South Indian style.

Learn how to make tomato pickle or andhra tomato pachadi

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Bedmi Puri recipe, a popular Indian street food, wheat flour based bread stuffed with spiced lentils and served with a spicy potato curry

Connoisseurs of pure vegetarian North Indian food are sure to love today’s traditional breakfast recipe – bedmi puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi puri aloo sabzi. In the North Indian hindi speaking states of Delhi, Haryana, Madhya Pradesh, Uttar Pradesh as well as in Rajasthan, bedmi aloo is a popular street food usually served as a breakfast or an early brunch. As a street food fare, Dilli style, this urad dal stuffed crispy puri is served with a spicy aloo sabzi aka potato curry and a sweet and spicy mashed pumpkin sabzi. Perfectly balanced flavors that are addictive. It is a satwik dish, in other words, a no onion no garlic recipe and is vegan as well. Of course, it is calorie rich and makes for an indulgent breakfast on a festive day or special occasion.

Each home cook has his or her own take on making bedmi puri recipe based on the region they belong. The thickness and size of the bedmi puri differs according to the region it is prepared. Smaller, thicker shaped puris are more popular as kachori.

There are two methods that one can follow to make bedmi poori. One method followed by many home cooks is to direcly add the ground raw urad dal paste along with spices to the whole wheat flour and semolina to make a slightly stiff dough. Small balls are pinched off the dough to be rolled into thick flattened puris and deep fried till crisp and golden brown.

METHOD – 1

The second method to make bedmi kachori is by stuffing cooked dhuli urad dal mixture in the dough and rolling out into circles before deep frying. Basically dhuli urad dal (black gram dal) is soaked in water for 2-3 hours, drained and ground to a coarse paste. This paste is mixed with a mixture of spices, green chilis, ginger and coriander leaves and sauteed in oil till rawness disappears and appears like a crumbly mixture. This mixture is stuffed in whole wheat flour-semolina dough before being rolled out into slightly thick circles. The flattened puri is deep fried in oil till it puffs, turn golden brown and crisp. This method is more labour intensive compared to the former method where the uncooked urad dal mix is directly mixed with wheat flour to make a dough.

METHOD 2

Interestingly, I have combined ‘method-1 and method-2’ by sauteeing the ural dal paste and mixing it along with the whole wheat flour, semolina and making it into a stiff dough. This method yields a very flavorful and crisp puri. Unlike the normal puris, bedmi puri holds shape and is crisp. Of course, this particular recipe of bedmi puri is time taking but worth the effort while making breakfast or brunch on festive days like Holi or Diwali. Perfect comforting food to satiate your taste buds.

The aloo sabzi that is served with the bedvis has a runny texture with a spicy flavor and is a no onion no garlic recipe. I will post the bedmi puri aloo sabzi recipe in a day or two.

Learn how to make bedmi poori or bedmi aloo

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Bharwa bhindi, an Indian regional cuisine stuffed ladies finger fry that’s a gem among bhindi recipes

An earthy, warm and delicious Indian dish, bharwa bhindi or stuffed okra. Our organic garden is giving us a good yield of fresh tender okra aka ladies finger over the past few weeks. So, bhindi stir fry and stuffed dishes with okra are in the making in my kitchen. I have blogged an addictive stuffed ladies finger dish from the state of Gujarat, bhindi sambhariya, which is a huge hit with quite a few Sailu’s Kitchen followers. Stuffed bhindi is very popular in the hindi speaking states of India and Western India. Home cooks of various regional cuisines have they own unique blend of spices and ingredients that going into the making of stuffed bhindi or okra.

One of my favorite ways to cook okra is by stuffing with unique combinations of spices. Simple flavors that can surprise you and yield results that is far beyond what one might expect. Bharwa bhindi (in hindi bharwa = stuffed, bhindi = okra) is a versatile recipe and the ingredients can be tweaked based on what you have in your pantry.

I am posting bharwa bhindi recipe with besan, onions and loads of peanuts which lend a lovely crunch to this gluten free, vegan dish. Onions can be omitted and you have a bharwa bhindi that’s a satwik, no onion no garlic recipe. Roasting on low flame is the key to bring out the delicious flavors of the okra. Bharwan bhindi pairs well with chapathi, roti or rice and makes a great addition to your list of bhindi recipes or vegetarian dinner ideas. Please your palate in some of winter’s best flavors that sings from this vegetarian Indian dish.

Learn how to make bharwa bhindi, Indian stuffed okra

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Pahari aloo recipe or aloo gutke is a simple, flavorful potato fry that’s popular among the pahari people of Uttarakhand

Pahari aloo recipe is a regional culinary gem that has its origins in the hilly terrains of Uttarakhand. Pahari (pahari comes from the word ‘pahad’ meaning mountain) are ‘the people inhabiting the hills” across the Himalayan region of India. Like the pahari people, the pahari food is simple and unpretentious. A close friend of mine belongs to pahari region of Uttarakhand and I have been fortunate to relish her simple home cooked pahari khana on many a occasion. Whenever she comes back from her home town, she brings me rajma (kidney beans), lemons, spices like jakhiya and dadim (dried tiny pomegranate seeds), mungaudi (dried moong dal balls), baadi (dried urad dal balls) and bal mithai (brown fudge type sweet coated with poppy seeds).

Pahari food comprises of two regional cuisines, namely, Garhwali cuisine and Kumaoni cusine which boast of many exquisite rustic, nourishing and wholesome recipes that are mostly plant based, simple to make and extremely flavorful. These cuisines are healthy as they comprise mostly of cereals, pulses and leafy vegetables. Few of them include mandua (finger millet rotis), bhari roti (roti stuffed with cooked pulses called gehet), kandali saag (nettle leaves), kafuli (spinach dish), chainsu (urad dal), ras, bhatt chutney (made with small black soybean), khatta, pahari aloo palda and aloo gutke.

Traditional pahari cuisine uses a variety of herbs and spices unique to that region. Jakhiya is a spice indigenous to the himalayan region and used predominately in garhwali and kumaoni food. It is aromatic, resembles mustard seeds and has a unique, crunchy flavor. Most dishes that call for tempering of spices, be is aloo ke gutke, hara saag or dals like phaanu, is done in mustard oil or ghee. If you want to savor the authentic flavor of pahari food, jakhiya spice is an essential ingredient.

The humble potato, abundantly produced in the hilly areas of Himalayan region, popularly known as “pahadi aloo’ is very flavorful and in great demand compared to the potato variety grown in the plains. Pahari aloo recipe aka aloo gutke is a simple, no onion no garlic, every day potato fry. This sukhi sabzi has an earthy comforting flavor especially in the winter months. In fact, aloo gutke is a very popular snack among the local people and tourists and is sold by road side tea stall vendors. It is also served as a side dish with roti or puri. You can serve it as a party appetiser too.

Pahari aloo recipe is one of the simplest Indian side dishes you can make in less than 10 minutes provided you have some boiled potatoes on hand. It is a dry saute potato dish wonderfully golden in color with earthy flavors making it a comforting winter dish. Pahari pototoes are cut into thin length wise pieces or cubes, tempered in mustard oil with aromatic spices like jakhiya, cumin seeds, dried red chillies and cooked on low flame till soft, tender and crusty. Many home cooks use boiled potatoes to make aloo ke gutke. I served aloo gutke with masala paratha but you can also serve it puri, roti or chapati.

You will find hundreds of Indian food recipes with variations to the basic aloo fry but pahari aloo ke gutke is definitely one of the best dry saute dish among aloo recipes.

Learn how to make pahari aloo recipe or aloo gutke

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Mushroom fried rice, a classic, flavorful and comforting Indian chinese style vegetarian fried rice dish made with mushrooms

Mushroom fried rice is a simple, flavorful meal on its own that you can fix in less than 20 minutes if you have some left over cold rice on hand. The ingredients are minimal and you can use vegetables like capsicum, carrot, beans, cabbage, corn and cauliflower to compliment the mushrooms. Fried rice is a classic and verstatile dish that can be made with veggies, eggs, chicken, meat and prawns or a combination of all of them. You can refer to the recipes of vegetable fried rice, corn manchurian fried rice and prawn fried rice that I have blogged earlier.

Its a blessing that everyone at home is fond of fried rice. Whenever I feel lazy and do not want to spend much time in the kitchen, left over rice comes to the rescue. I end up cooking chinese fried rice restaurant style either veg fried rice or egg fried rice and serve it with a sweet and sour sauce or a simple tomato sauce.

I am sharing a simple, quick, easy recipe of mushroom fried rice restaurant style. There are many variations to the recipe of mushroom fried rice, an indian chinese style preparation. Veg mushroom fried rice is loaded with mushrooms, fresh vegetables like capsicum and beans, spring onions, minced garlic, soy sauce, a splash of vinegar, pepper powder and salt. A very easy rice recipe that you cannot go wrong.

I get queries from readers on how to make perfect fried rice which is similar to the restaurant fried rice.
– The key to a good friedrice lies in the quality of the cooked white rice. It should have minimum amount of moisture so its always best to use cooked rice that has rested for a couple of hours or refrigerated cold rice. You can use basmati rice or jasmine rice or your everyday rice (samba, sona masoori, sannalu etc) that you cook.
– Secondly, each rice grain should be separate and not sticking to each other. In other words, it should be dry.
– Thirdly, the rice has to be stir fried on very high heat with continuous tossing so that the rice is perfectly roasted till compeletly dry and crisp and attains a sort of smoky flavor.
– Finally, it helps to cook fried rice in a wide wok that is well seasoned and remember to use a generous amount of oil so that the fried rice ingredients are well roasted and do not stick to the pan. We are not talking about calories in fried rice in this blog post.

Mushroom fried rice has a perfect balance of sweet, salty, and spicy flavors. You can serve this fried rice as a complete meal on its own or serve it with sweet and sour vegetables or schezwan vegetables. You can also serve it with tomato sauce or ketchup. It makes for a satisfying and comforting one pot vegetarian meal. Do try mushroom fried rice recipe to savor the flavors similar to restaurant style indian chinese fried rice.

how to make mushroom fried rice at home

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lachha paratha, a crisp, flaky, multi layered North Indian flat bread prepared with whole wheat flour or atta

Lachha paratha is a popular Indian flat bread that’s flaky with mutiple layers, crisp on the outside with soft interiors. Usually prepared with whole wheat flour or atta, this layered paratha has its origins in Punjab and is also known as lachedar paratha. Very popular in North India and the famed paranthe wali gali (street of parathas) in Old Delhi has street vendors dolling out a variety of Indian flat breads with lachha paratha being one of them.

Earlier I had posted a recipe of south indian street food special, parotta, a flaky layered flat bread made with all purpose flour or maida. After I posted it, there are many requests to post north indian lachha paratha recipe with atta. I am sharing a step by step tutorial for making a perfect lachha paratha at home quite effortlessly.

I have prepared lachha paratha with whole wheat flour, though you can use a 50:50 ration of all purpose flour and whole wheat flour. The mixed flour dough yields a slightly more softer texture. Having said that, making lachha paratha with only atta is equally good and healthier as its full of fibre and a low glygemic index. Lachha paratha ingredients include atta, salt, oil and water. You can use either oil or clarified butter aka ghee. Vegans can go with oil. If you follow the below step by step method to make lachha paratha, you are sure to achieve flaky, delicate soft inner layers with a crisp exterior flat bread prepared with dough that has no baking powder and without egg.

How to make lachha paratha with step by step pictures

In a bowl, add whole wheat flour and salt and mix well. Add a tablespoon of oil or ghee and mix into the dough. Slowly add enough warm water to make a soft dough. Knead for a few minutes and allow the dough to rest for 10 minutes. Pinch out lemon sized balls off the dough and roll them into a smooth ball. Place one ball of dough on the working surface and dust the working surface with flour.

Roll out the dough into a 7″-8″ diameter flat circle. Drizzle one or two teaspoons of oil or ghee and smear it all over. Sprinkle a little flour all over. The greasing and dusting will yield a flaky paratha.

Staring at one end of the circle, begin folding the rolled out flat bread into 1/2″ pleats.

Once the pleats are formed, clutch the ends and swing it lightly in the air so that the pleated dough stretches in length. Begin at one end to twirl it around to form a spiral/coil like a swiss roll.

With the rest of the remaining dough, make more spirals and set aside. Place the coiled dough on the working surface, dust with flour.

Roll out the dough into 7″-8″ diameter circle, smear with one or two teaspoons of oil or ghee and sprinkle some flour.

Begin to pleat from one end of the circle to form a lengthwise long pleat. Stretch it lightly and form a coil shape out of it. Once all the coils are prepared, allow to rest for 30 mts by covering with a damp cloth. After resting, place a coiled dough on the working surface and dust it with flour.

Roll out into a flat round 7″ diameter circle and place on a pre-heated iron tawa or griddle. Ensure that the griddle is hot before placing the paratha to shallow fry. Allow to cook on medium high flame for 20 seconds undisturbed before flipping it over. Now cook for another 20 seconds and flip it again and cook till brown spots appear. Use a flat ladle to press the paratha allowing the layers to form and puff up.

Flip once again, drizzle some oil or ghee and roast for a few more seconds before flipping over to the other side and roasting it till well browned and layers appear. You can gently crush the paratha to expose the inner soft layers.

Lachha paratha is best savored hot off the griddle along side a side dish like palak methi paneer, palak paneer, dal makhani or mushroom masala. You can serve it for breakfast, brunch, lunch dinner as it makes for a complete meal when served with a curry, pickle or yogurt. If making ahead of dinner or lunch time, make all the lachha parathas, wrap the parathas in a kitchen towel and set aside. Alternately, you can freeze them and warm the parathas as and when required.

If you’ve never tried making lachha paratha at home, please give it a try. Once you make it, I’m sure you will not want to order a take away next time. Nothing to the beat the aroma and flavor of piping hot homemade lachha paratha hot off the griddle!

how to make lachha paratha

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Mushroom manchurian recipe, a popular, restaurant style Indian Chinese mushroom starter that is simply delicious

Mushroom manchurian is my favorite among mushroom starters Indian chinese style. Manchurian is India’s most loved Indo Chinese dish and no Indian chinese meal is ever complete without it, bet it a wet or dry manchurian. All over India, you will find majority of the Indian Chinese street food hawkers or restaurants boast of manchurian varieties like the ever popular gobi manchurian, vegetable manchurian, chicken manchurian, idli manchurian, baby corn manchurian and corn manchurian. In Andhra too, you will find at least one Indian chinese street hawker in almost every street corner and they tend to make this fushion food spicer than normal since the telugu speaking people love to eat spicy food. Infact, I have blogged a variety of manchurian recipes as we love to eat Indian chinese every other week.

I have been receiving requests to post step by step food preparation for the Indian recipes that I publish in my food blog. I’m trying my best to post a few step by step pictures especially keeping beginner cooks in mind. Mushroom machurian dry recipe is simple to make with minimal preparation and minimal ingredients. Its the deep frying that is slightly labour intensive but worth the effort keeping in mind the end result. The crust of the deep fried mushroom balls is crisp while the interior is soft on bite.

Recipe for mushroom manchurian dry is prepared on the same lines as other manchurian dishes. You can add green capsicum since it adds color, crunch and flavor. Ensure that you do not let the mushrooms sit in the batter for more than a few seconds as it tends to leave a lot of water. The batter has to be slightly thick so that it coats the mushrooms well before deep frying them in hot oil. The deep fried mushroom balls should not be allowed to sit too long once they are drained off the hot oil as they tend to become soggy.

These deep fried mushroom balls are tossed in an exotic sauce that comprises of spring onion whites, sugar, soya sauce, green chili sauce and tomato sauce. It is the sauce which gives the manchurian all its exquisite robust flavor. Finish off with a garnish of spring onion greens and fresh coriander and you have one of the best mushroom manchurian restaurant style on hand.

how to make mushroom manchurian at home

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Chilli mushroom recipe, a restaurant style Indian Chinese mushroom starter that’s crisp with sweet, sour and spicy flavors

Chilli mushroom is pure comfort food and I am sure you are going to love this Indian Chinese mushroom starter. It has many flavors and textures bursting in each bite, making it an addictive mushroom appetizer. Sometimes, when we eat out at our favorite restaurant its tough to decide which appetizer to order since there are so many favorites. My son is very sure of what he wants to order and one of them will surely be a ‘mushroom’ based Indian dish, either mushroom pepper fry, mushroom manchurian, chilli mushroom or mushroom momos. Does it happen with you too?

Paired with vegetable fried rice or mushroom fried rice, noodles with sweet and sour vegetables and sweet corn vegetable soup, chilli mushrooms make for a nice dinner. I love to cook Indian Chinese food at home since its our family’s favorite fusion food. I can confidently say that and I have mastered cooking restaurant style Indo Chinese recipes over the years. Sometimes its hard to beat the flavors of Indo Chinese food served at quality restaurants but then nothing beats whipping it up fresh in your own kitchen.

Chilli mushroom recipe is almost the same as mushroom manchurian recipe with gluten free ingredients that I blogged yesterday. The main player is red chilli paste which gives the deep fried mushrooms color and a spicy flavor. Dry red chillis are soaked in warm water for a few minutes, drained, ground to a fine paste and sauteed in oil for a few minutes to remove the raw flavor. Mushrooms are dipped in a batter made of all purpose flour and corn flour and deep fried to golden perfection. They have a crisp exterior with a delicate soft interior. You can eat them right off the stove without tossing them with any flavorings. Its so good.

These golden fried mushrooms are tossed in a sauce consisting of minced ginger, garlic, soy sauce, tomato sauce, sugar, red chili paste, vinegar and corn flour. This sauce is packed with sweet, sour and spicy flavours. And, spring onions are necessary for flavor along with green capsicum which adds color and crunch to the mushroom goodness. Sweet, tangy with kick of right amount of spice, the perfect combination of flavors!

This chilli mushroom recipe is awesome, because it can be served as a starter with toothpick skewers. If you’re serving this visually appealing, bite-sized chilli mushroom at your next party, do make a very large batch as your guests are sure to ask for seconds again and again. Chilli mushroom will definitely have your guests licking their fingers. And it makes for perfect starter for vegans too.

This is one dry mushroom indian starter that you will, without a doubt, be making again and again. You can thank me later. Do add it to your list of dry mushroom recipes Indian style. Also check out chilli paneer recipe and chilli baby corn recipe

How to make chilli mushroom dry recipe at home

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Dal pakwan recipe, a Sindhi food breakfast fare that consists of a crisp flat bread served along with a tasty chana dal drizzled with green chutney

Dal pakwan, is a classic Sindhi breakfast meal that is a favorite among the few Sindhi food dishes that I have relished so far. I can eat it for breakfast, brunch, lunch and dinner. An indulgent Indian food delicacy that is hard to resist and addictively good. Pakwan is a deep fried, crisp, flat bread prepared with all purpose flour or maida, whole wheat flour and carom seeds or ajwain. This crispy bread is served with a subtly spiced, protein rich chana dal that is drizzled with green chutney, sweet chutney and chopped onions. Dal pakwan is usually served for breakfast or brunch and is popular among the Sindhi community who serve it as a delicacy on special occasions, weddings and get together.

Dal pakwan recipe is pretty straightforward, simple to make and labor intensive as it calls for preparing a dough, rolling out the dough into flat circles or rotis and deep frying them till crisp. It’s perfect for a weekend brunch as its quite filling and heavy on the stomach. The green chutney is a blend of fresh mint, fresh coriander leaves. green chilies, lemon juice and salt while sweet chutney is prepared with tamarind paste, dates, jaggery and roasted cumin powder.

The pakwan or the flat crisp puri is similar to papdi or papri that is used to make papri chaat. Pakwan recipe calls for the use of all-purpose flour though I have used whole wheat flour along with all purpose flour and semolina or sooji to make the dough. You can use only all purpose flour with semolina to make the dough. It is important that you make fork impressions on the rolled out circle so that the pakwan will not puff up like a puri and will remain flat and crisp. Since it is heavy on the stomach, ajwain or carom seeds are added to the dough as they aid digestion and will not give you a bloated feeling.

Pakwan is served with a very flavorful chana dal dish. This chana dal recipe uses minimal ingredients and minimal spices. The split Bengal gram is soaked in water for a few hours and cooked till soft yet holds shape. It is subtly spiced with few spices like cumin, red chili powder, amchur (raw mango powder) and garam masala powder. The use of clarified butter or ghee elevates the flavor of the daal tremendously. Vegans can use oil instead of ghee. And I must mention that it tastes equally good when cooked in oil too.

Dal pakwan, a traditional gem among Sindhi breakfast recipes that you should try at least once if you haven’t yet given it a try.

Green chutney recipe and sweet chutney recipe have already been blogged earlier.

How to make dal pakwan sindhi breakfast recipe at home

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Aloo fry, an easy, quick, crispy potato fry made with less oil that makes a great side dish with rice and dal or sambar

Aloo fry with less oil? A well roasted and crispy potato fry with less oil is very much possible. I will share a few tips on how to make potato fry that’s quick and perfectly crispy with less oil and makes for a great side dish with rice, dal or rasam and yogurt. Potatoes are indispensable in my everyday cooking and my food blog is testimony to that. I have blogged many Indian potato recipes which include a variety of potato fry recipes like andhra style potato fry, andhra potato fry with onions, south indian style potato fry, aloo fry south indian style, potato roast and pahari aloo gutke. I have also shared many other regional Indian food culinary gems like potato dishes like aloo tamatar sabzi, aloo matar and many more.

Potato is a starchy vegetable and we need to remove some of the starch before roasting it as it is responsible for the potatoes to stick and become mushy. Most times, I peel the potatoes the earlier night and place the whole potatoes in a bowl of water and refrigerate it. Next day morning, I cube or chop the potatoes evenly. Ensure that all the pieces are even sized. I place the cubed potatoes in enough water such that they are immersed, add a generous amount of salt to the bowl and leave it on the kitchen counter for a few hours before I make the potato fry. This process helps remove the starch of the potatoes which helps in achieving a crisp potato fry. Just before frying the potato cubes, I drain the potatoes and allow them to sit in the strainer for at least one min. The drained potatoes are then placed on a kitchen towel for a min to remove any moisture. I use less than two tablespoons oil for two very large potatoes. I usually make it in a cast iron skillet or a kadai that is well seasoned with oil. Usually, I add salt either in the middle of the cooking process or towards the end of the cooking process. Heat control as well as the minimum tossing of the potato cubes, during the cooking process, is essential.

You can use a non-stick pan also to make the potato fry if you do not have a cast iron pan or skillet. In case you are rushed for time, you can wash, peel the potatoes, cube them evenly and soak in salted cold water for a minimum of 30 mins to an hour before making the potato fry. You will still achieve a crisp potato fry with less oil in less than 30 mins.

The tempering and spices that I use are minimal and always less is more while preparing aloo fry. I tweak the spice powders each time I make it. There are endless variations to the humble, simple aloo fry recipe and each one has a unique taste that is hard of resist. For today’s potato fry recipe, I have used asafoetida, mustard seeds and curry leaves (kadipatta) for tempering and turmeric powder, red chili powder and coriander powder to flavor it.

If you keep these tips in mind while making aloo fry, you are sure to achieve a crispy crust on the outside and soft on the inside potato fry. Do give this potato fry recipe as its one of the best among Indian potato recipes that you would have ever tried.

How to make potato fry that’s crispy with less oil

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Veg momos recipe, a popular street food, is a steamed dumpling with a delicious vegetable filling served with a spicy red chutney or sauce

Veg momos recipe is one of the most requested among Indian Chinese food recipes. Veg momos are a tantalizing, traditional food of Tibet and Nepal. Momos, dim sum, wontons are different names of a variety of savory dumplings that are popular China, Nepal, Tibet, Bhutan and in many North Eastern states of India. These cute culinary beauties are equally popular in the Hindi speaking states and South India. Walk down to most popular street hawkers selling Indian Chinese food, you are sure to find a variety of momos on their menu list. Momo is a small bite sized savory snack or steamed dumpling with a filling which vary from mixed vegetables, greens, mushrooms, tofu, meat, chicken and shrimp.

Loyal followers of Sailu’s Food are aware of my love for Indo-Chinese fusion cuisine as my blog is home to many restaurant Indian Chinese starters like mushroom manchurian, chilli mushroom, veg manchurian, chicken manchurian, chilli paneer and many more. I am surprised why it took me so long to post my favourite steamed vegetable dumplings. Better late than never.

You will find a variety of momos with different fillings both vegetarian and meat based, different folding techniques, steamed and deep fried, at Indian Chinese food stalls manned by street hawkers especially in North Eastern states. If you are yet to try veg momos then you are missing one incredible culinary creation. You must try these cute vegetable momos at least once as you are sure to get mesmerized by a burst of flavors and textures in each bite. These minimally flavored veg momos with red chutney make for a light yet satisfying dinner.

I love to make veg momos at home as it’s an easy peasy process and way better than restaurant style momos. I do not use store bought wonton wrappers and I make veg momos from scratch by making the momo dough, preparation of vegetable filling, shaping and steaming. Like bread dough kneading, I find the making of veg momos very therapeutic. There are hundreds of momos recipes available online with a lot of variations in terms of the fillings used. I am sharing a simple, step by step veg momos recipe as requested by a few readers. (And it’s vegan too)

Basically all-purpose flour is used to prepare the momos dough. I have used 2 cups of flour, a teaspoon of oil, salt and lukewarm water to make a soft yet firm dough. I have kneaded the dough for at least 10 mins. Allow the dough to sit covered and work on the vegetable filling preparation. I have used half a head of cabbage, a medium sized carrot, a medium sized onion, a small knob of ginger, two cloves garlic and two green chilies. You can use beans and bell peppers too. Peel and finely chop the vegetables.

Heat a tablespoon of oil in a vessel, add the finely minced garlic and saute for a minute. Add the finely chopped onions and saute for 3 mins on medium heat. Add the finely chopped green chilies and carrots and saute for 3 mins. Add the finely chopped cabbage and saute for 8-10 mins. Add a tsp of light soy sauce, 1/4 tsp of black pepper powder and pinch of sugar and mix well. Turn off the heat and allow to come to room temperature. Just before using this filling to shape into momos, add salt and mix.

Knead the dough again for a few minutes and pinch out small lemon sized balls of the prepared momos dough and dust with flour. Roll out each ball into a 3″ or 4″ diameter circle. It should not be too thick or too thin in thickness.

Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle. Do not overstuff as it will be difficult to form a nice shape. Beginning at one end of the circle, gather the edge to form pleats working your way around the circle and prepare a pouch.

Bring the pleats together to form a pouch-like dumpling and seal the top.

Fill and shape all the rolled out circles into pouch-like dumplings. Cover them with a damp cloth to avoid drying out. Grease an aluminum or stainless steel steamer and place the shaped dumplings leaving a little space between each of them. Fill a vessel or pot that’s large enough to place the steamer with 3″ to 4″ of water and bring water to a boil. Ensure that the bottom of the steamer does not touch the water. Once the water coming to a rolling boil, place the steamer in the vessel and cover with lid. Steam on high heat for 10 mins. The momos are done when a shiny sheen appears over them.

If you have never attempted making momos at home from scratch then do give this veg momo recipe a try and you will come back to thank me for sure.

The dipping sauce is a crucial element to savor the authentic flavor of momos. These flavorsome bites are served with a spicy red sauce or chutney which has hot peppers going into its preparation. You can look forward to the momos red chutney recipe tomorrow.

These soft, fluffy momos make for a great party food or appetizer. You can also serve veg momos for breakfast or an evening snack.

How to make veg momos recipe

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Momos chutney recipe, a popular and best spicy red chilli dipping sauce that is served with momos

Momos chutney or red chilli dipping sauce served with momos is incredibly flavorful and easy to make. Ever since I posted the veg momos recipe, I have been flooded with requests to post momos chutney recipe. There are many variations based on the region it is made like Nepali chutney, Tibetan momos sauce or an Indian Chinese style momos sauce. Over the years, I have tasted a variety of dipping sauces that are served with momos both in high-end restaurants as well as street hawkers. Each time, the momos chutney that I tasted differed in flavor and texture. Some of the dipping sauces were either very spicy or overly salty or too sour. Usually, the momos chutney that is served in Indian Chinese joints is spicy with a reddish hue and a texture that is neither too thin nor too thick. If we dunk or dip the momo in the dipping sauce, the smooth sauce sticks to the momo.

There are numerous versions to the basic momos chutney. I am yet to find an authentic momos chutney that is served along the North Eastern belt of India and Nepal. One version requires absolutely no cooking and it’s a smooth blend of red chilies, garlic, vinegar or lemon juice, soy sauce, sugar, and salt. Sometimes ginger, tomatoes or a few shallots are also added for variation. Another version requires roasting tomatoes over charcoal which gives a smoky flavored momos chutney.

I am sharing a version of momos chutney that requires blanching tomatoes and roasting garlic before blending to a smooth paste. I find this flavorful dipping sauce has more depth and perfectly balanced sweet, sour and spicy flavors. There is a subtle layer of sweet and sour notes and a dominant garlicky-spicy flavor with a perfect dipping texture.

Red chilies are an essential ingredient and lend the sauce its deep red color and spicy flavor. Most times when I eat momos with chutney at a restaurant, I have a runny nose and tears flowing down my face due to the intense heat of the fiery chutney. I do not like a too spicy sauce so I make it at home I reduce the amount of chilies that go into the making of momos chutney recipe. I like to add sugar or honey to cut down on the spice and make it more palatable. If you are serving children, I’d suggest you reduce the red chilies used and increase the quantity of sugar. Those who like a spicy momos chutney can increase the red chilies used in the recipe.

Nothing to beat a warm, comforting plate of freshly steamed momos with a delicious chutney or sauce. I hope you enjoy making and relishing this veg momos chutney recipe.

How to make momos chutney

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Keerai vadai, a crispy savory South Indian snack, made with black gram dal, greens and chilies that’s served with coconut chutney

Keerai vadai makes for a perfect festive dish to celebrate Ugadi, the Telugu New Year which falls on April 8th, 2016. Keerai vadai is a urad dal based deep-fried crispy appetizer that has a variety of greens going into it. Vadai is a distinct food of South Indian culture. Keerai in Tamil means ‘green leafy vegetable’ and vadai or vada means ‘savory doughnut”. In Telugu, vadai go by the name ‘garelu’.

In South India, especially in Tamil Nadu, you will find a number of street vendors and tiffin centers selling these addictive snacks during the morning and evening hours. People flock around the hawker as he churns out these savory snacks in a large wide cooking vessel, piping hot off the stove. He serves the keerai vadai with a runny chutney that is usually coconut based. I have savored these during my trips down South in popular tiffin centers but the best keerai vadai that I ever tasted was at Tirumala, abode of Lord Balaji. The street hawker was right across the street we were staying and his keerai vadai were sold within minutes of preparing them. I watched the cook prepare them with such ease and I was also lucky to get the authentic keerai vadai recipe from her. She insisted that I should use all the greens/herbs mentioned in the recipe and not skimp on any one of them to savor the true flavor of keerai vadai.

The flavors and texture of keerai vadai will vary from hawker to hawker based on the ingredients that go into its making. Some hawkers shape the keerai very flat while few shape them into thicker vadai. I like them flat and crisp. The flatter the vadai is shaped, the crisper the vadai. Heat control is equally important to produce a crispy outer layer with a soft moist centre. I love the simplicity of this dish which relies mostly on greens, ginger and green chilies.

Follow this the step by step traditional, hotel style, recipe for keerai vadai or keerai medu vadai.

Basically, you need to use good quality whole, without skin, black gram dal aka urad dal. Wash and soak the urad dal in enough water for at least 2 to 3 hours. Rinse again and drain the water and coarsely grind the dal adding very little ice cold water in a mixer grinder. You should not use more than 4 or 5 tablespoons of ice cold water. It should not be a smooth paste. Grind coarsely such that bits of dal is visible and the batter has a rough texture. Add finely chopped onions, ginger, green chilies, spinach, coriander, mint leaves and salt. I have used spinach but you can use amaranth leaves as well. Beat the ground mixture with your hand for a minute for aeration.

Wet your hand with water and shape a large ball of the urad dal mixture.

Flatten the shaped ball on a plastic sheet or banana leaf that has been moistened with water. It should not be more than 1/4″ thick and ensure that the outer edge of the vadai is very thin compared to the center. Make a hole in the center.

Heat enough oil for deep frying in a heavy bottomed vessel. Once the oil turns hot, carefully place the shaped vadai in the hot oil. Do not add more than 2 or 3 vadai at a time as we do not want to overcrowd the vessel. Reduce flame to medium high and leave them undisturbed for a little less than two minutes. Slowly flip them over and cook till it browns. Towards the end of the cooking process, increase flame to high and allow them to turn crisp and golden brown. Remove them with a slotted spoon onto a serving plate. Prepare keerai medu vadai with the rest of the batter in the same manner.

I served keerai vadai with hotel style coconut chutney and tiffin sambar for breakfast. If you are looking for a protein-rich vegetarian or vegan starter, then keerai vadai is the go-to snack. It makes for an irresistible snack when served with tomato ketchup and masala chai. They also make for a great lunch or tiffin box item. You should be bookmarking this recipe as it will surely make a fantastic festive dish this Ugadi.

For festivals like Navratri, Varalakshmi vratham or while fasting, one can make the keerai vadai without onions.

How to make keera vadai at home

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Dabbakaya pulihora, a tangy flavored, Andhra rice dish that’s tempered with Indian spices, red chilies, and peanuts for Ugadi, telugu new year

Dabbakaya pulihora is a typical Andhra style rice preparation similar to lemon rice aka nimmakaya annam. A wonderful change to the south indian tamarind rice aka pulihora. Tomorrow is our Telugu new year, Ugadi and this Andhra delicacy makes for a perfect rice dish. A dear friend gifted me a few rough lemons she harvested from her kitchen garden and I put them to good use. I made dabbakaya pachadi or pickle, dabbakaya rasam (concentrated juice) and dabbakaya pulihora.

Dabbakaya is a large lemon with a rough skin and goes by the name ‘rough lemon‘. Many confuse it with grapefruit and pomelo. Belonging to the citrus family, it is the size of an orange and has a lesser sour flavor compared to the regular lemon. It is an excellent source of Vitamin C, rich in antioxidants and boosts the immune system.

Dabbakaya pulihora recipe is no different from lemon rice recipe (nimmakaya annam). You have to replace lemon juice with dabbakaya juice. Do add a generous amount of roasted peanuts or cashewnuts since it adds oodles of flavor. If you have access to curry leaves, do add a couple of sprigs to the tempering. I like to add at least three to four sprigs of curry leaves. It is an essential ingredient so do not avoid it. I would not suggest the use of long grain or basmati rice. Regular rice like sona masuri or sannalu works good. Ensure that the cooked rice is soft yet firm and should not become mushy.

I always make lemon rice or dabbakaya pulihora a couple of hours before lunch time. When the rice dish sits for a couple of hours the flavors meld with the rice absorbing the aromatic tempering and tangy flavor of dabbakaya giving it an addictive taste. Using a mix of green chilies and red chilies lends the right amount of heat which helps balance the tangy flavor of the rice. You can serve with crisps like papad or popaddam, pickle and thick yogurt (dahi).

Dabbakaya pulihora makes for an excellent festive dish for festivals like Ugadi, Ram Navami and Ganesh Chaturthi. A very simple, quick, straightforward South Indian rice preparation and a flavorful one at that.

Check out more UGADI festival recipes.

How to make dabbakaya pulihora

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