Tuesday, April 22, 2014

Instant Mango and Chili Pickle

Raw mango and green chili pickle-Instant recipe

Summer arrives and we all start making pickles and different types of preserves.The hot favourite is raw mango pickle,every one have their own recipe to make pickle,some follow their family recipe,some experiment with new spice combination and methods.

I usually make mango pickle in big batches which easily last for a year.My favourite pickle is Marwari chick pea and mango pickle and sweet and sour Aam ki launji  is my favourite but my daughter loves the Punjabi Mango Pickle,so I make both during the season.

But some times I also make instant pickle in small quantity to change the taste.Instant mango pickle is very easy to make by using ready pickle masala.I have also posted the recipe of making Gujarati pickle masala which comes very handy to make any instant pickle. If you want to save the time of making pickle masala then readymade pickle masala of good brands are also very easily available in the market you can use them too.

Prep time-20 min
Type- pickle
Yield-3.5 cup

  • Raw mango-450 gms
  • Green chilies- 100 gms
  • Readymade pickle masala-6 tbsp
  • Fennel seeds/saunf, slightly crushed- 1 .5 tsp
  • Asafoetida /hing- 1/4 tsp
  • Red chili powder- 1tsp
  • Turmeric-1/2 tsp
  • Mustard oil- 1/4 cup
  • Salt- 1.5 tsp(to taste)
  1. Wash and wipe raw mangoes and green chilies.
  2. Chop mangoes and chilies in small pieces.
  3. Heat mustard oil to a smoking point .
  4.  When it cool down slightly then add asafoetida and fennel seeds.
  5. Take the chopped mango and green chilies in a bowl.
  6. Add all the powdered spices and mix well.
  7. Now add oil (when it come to room temperature) and mix again.
  8. Store in a glass jar and wait for minimum 6 hours or a day.
  9. Keep refrigerated after 3-4 days.
Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice.

1-you can add 1 tbsp of jaggary in it if you want to make it sweet and sour.
2-If the mango peel is very thick or bruised then you can also peel the mango.
3-If making in large quantity and don't want to refrigerate then add enough oil to cover the pickle.

Sunday, April 20, 2014

How to Make Mango Kulfi, Mango Kulfi

Indian style ice cream /dessert made with thickened milk and mangoes pulp

Mangoes and summer are welcomed together. We start making many types of dishes,pickles and different preserves from mangoes. Mango kulfi is the best summer dessert made with mangoes as the best relief from the hot summers is to have icecream or kulfis.

Kulfi is an Indian version of  icecream but much creamier,nutty and dense then the regular ice cream ,traditionally it is made with thickened creamy milk but now we try many instant version to make kulfi which are less time consuming but taste similar to the traditional one.

In small Indian cities,town and villages hawkers still comes with a cart filled with creamy kulfi and ringing a bell and the after hearing the bell kulfi lovers came out  from their house and buy kulfi..The taste of the kulfi is very addictive.You can add  nuts and any fruit pulp of your choice in it. 

This is a very easy and quick kulfi recipe ,no cooking is required to make this, just blend all the ingredients in the mixer and freeze and your delicious kulfi is ready to enjoy !

Prep time-10 min
Yields-12 kulfi

  • Sweetened Condensed milk-1 tin (  395 ml )
  • Evaporated milk - 2.5 tin (of 160 ml  )* 
  • Thick cream-1 tin
  • Mango,chopped- 1.5 cup
  • Cardamom powder- 1/4 tsp
  • Pistachio, chopped-1 tsp (to garnish)

  1. In a mixer jar take everything together.
  2. Blend every thing well.
  3. Fill the mixture in the kulfi moulds or Popsicle moulds or just use any container with a lid.
  4. Freeze for about 8 hours.
  5. Dip the moulds in water to easily unmould the kulfi .
  6. Slice into pieces.
  7. Garnish with some chopped mango pieces and pistachios and serve.
  8. You can also serve some falooda sev with the kulfi .
1-Instead of 2.5 tin,you can add 2 or 3 tins of evaporated milk,depending upon the sweetness you like to have in your kulfi.
2-If evaporated milk is not available then boil and reduce full fat milk and use .

Thursday, April 17, 2014

Lemon Chutney

Sweet, sour and spicy lemon chutney-specialty from the city of Indore

Condiments, pickles and preserves are the integral part of Indian cuisine. Varieties of Jams and jellies are made with seasonal fruits but the most popular are pickles and chutneys as they can be served with snacks and as a side dish with main course meal.
Pickles and chutneys are mainly of two types-instant ones which have short shelf life,and the one which have long shelf life. During season the long shelf life ones are made in large quantity to use through out the year.

Fruity Pineapple and pepper chutney ,Apple and raw mango chutney and the sweet and tangy multi purpose Tomato chutney  are the most popular instant chutneys in my house,used to make chat or to serve with snacks to make them more appetizing.

This lemon chutney or lemon pickle is a specialty from the city of Indore.It has a fusion of all the tastes-sweet,sour,salty,slightly bitter and spicy.It taste some what similar to lemon pickle.I learned this from a friend of mine who is from Indore.

It can be used as a lemon marmalade to serve with bread or use as a tangy dip with snacks or as pickle with main course meal.There are 3 methods to make this chutney which I have mentioned below.I made it with the first method-cooking on the stove top.

Prep time-20 min
Cooking time-20 min
Cuisine- Indian
Type- preserve,chutney

  • Lemon -500 gms
  • Sugar-500 gms
  • Chili powder-2.5 tsp
  • Salt-to taste
  • Ginger,grated- 2 tsp
  1. Wash and wipe lemons (choose small Indian lemon with thin skin) with a soft cloth.
  2. Chop lemons into small pieces and remove the pips.
  3. Grind the chopped pieces in the mixer to make a paste.(it's fine to have little chunky paste,no need to make it very smooth )
  4. Take a heavy bottom pan add lemon paste and sugar and cook on slow flame.
  5. When it started to thicken then add grated ginger,salt and chili powder.
  6. Simmer till you get a soft jam like consistency.
  7. Store in a glass jar when cool down completely.
  8. Let it mature for a week then start using,can be used immediately but can taste slightly bitter now and after a week it will taste better as lemon absorb the flavours.
  1. Grind the chopped lemon, sugar, ginger, salt and chili powder in the mixer and make a smooth paste.
  2. Store in a glass bottle and keep in direct sunlight for a day.
  3. Rest for a week then start using.
  1. Grind lemon pieces in the mixer.
  2. Take a glass jar, add sugar, salt, chili powder, ginger and lemon paste.
  3. Mix every thing properly.
  4. Keep the jar in sun light till the sugar melts and become a thick syrup.
Serving suggestions-serve with snacks,or as a side dish with main course or use as Lemon marmalade .

Monday, April 14, 2014

Broccoli and Carrot Stir Fry

Crisp and crunchy broccoli and carrots stir fried with sesame seeds.

Broccoli is considered as the most nutritious vegetable,it is loaded with super nutrients that support our over all health and also have therapeutic properties.

It is a nutritional power house but still not very popular in India like our desi cauliflower.It is very easy to cook broccoli you can steam, saute, blanch or stir fry it with out adding to many spices and fat.

This broccoli stir fry can be served as a warm salad or as a side dish ,and the leftover can be stuffed in a sandwich or wrap.

Prep time- 10 min
Cooking time-10 min

  • Broccoli,chopped - 300 gms
  • Carrot /Gajar, chopped -2
  • Ginger, grated- 1tsp
  • Chili flakes- 1 tsp
  • Sesame seeds- 2 tsp
  • Cumin seeds- 3/4 tsp
  • Turmeric -1/2 tsp
  • Cooking oil- 3 tbsp
  • Lemon juice- 2 tsp
  • Salt- to taste
  • Sugar- 1/4 tsp
  1. Scrape carrots and make thin slices.
  2. Chop broccoli into small florets .
  3. Peel and slice the broccoli steam.
  4. Heat oil in a pan and add 1 tsp of cumin seeds.
  5. When seeds start crackling add sesame seeds.
  6. When cumin seeds become golden then add grated ginger.
  7. Now add turmeric powder and broccoli and saute for a minute.
  8. Add chopped carrot, salt and chili flakes,mix well
  9. Cover the pan with a lid and cook on low heat.
  10. Cook till it get cooked but remain crisp and crunchy.
  11. Now add lemon juice and sugar and mix.
  12. Garnish with  1/2 tsp of toasted sesame seeds and serve.