Monday, July 21, 2014

Mango Salsa

Mango and bell pepper salsa

A tangy, cool and refreshing mango salsa to enjoy in this summer season.You can serve this as a salad, side dish or can serve this salsa with any crisp snack, nachos or chips. Its very easy to make and need just few ingredients and every one will surely love the tangy sweet and sour taste of this colourful salsa.

I have made few more  mango recipes this season ,Easy home made  Mango kulfi was loved and enjoyed by every one at home.The cool and refeshing Mint and  mango Lemonade is a tangy and delicious drink which is easy to make and taste very delicious and refreshing.

Prep time - 10 min
Cuisine - International
Difficulty level - easy
Spice level - mild
Type - side ,salad
Serve - 3

  • Ripe mango, chopped-1
  • Green bell pepper, chopped - 1/2 cup
  • Red bell pepper -1/2 cup
  • Mint leaves, chopped-10
  • Green chili, chopped- 1
  • Lemon juice- 1 tsp
  • Cooking Oil - 1 tsp
  • Crushed black pepper - 1/2 tsp
  • Salt -to taste
  1. In a bowl mix oil, lemon juice, salt, pepper and mint.
  2. Add all the chopped fruit and vegetables pieces in the bowl and mix.
  3. Serve chilled with any snack ,chips or as a salad

NOTE- Don't use over ripe mango,choose ripe but firm mango.

Thursday, July 17, 2014

Pudina Aloo

Stir fried potatoes in tangy mint sauce

As Potatoes are everyone's favorite so there are end numbers of recipes to make potato dishes. Sweets, side dishes, stir fries, pudding, snacks we can make everything with potatoes.Children just love potato dishes.

Often people hesitate to eat potatoes as it have good amount of starch in it but if the potatoes are fried, only then they become high in calories so deep frying should be avoided but steaming, boiling, baking, mashed, roasting are good options to consume potatoes.They are fat free, cholesterol and sodium free.A good source of potassium, Vit B, C, Fibre and Iron. Potatoes are good for healthy nervous system and to reduce blood pressure.

I use potatoes to make different types of dishes, one of my favorite dessert is  Potato halwa which can also be used during fasting ,the crispy Potato mint  kachori and the spicy and popular  Mathura ke dubki waley aloo ki subzi which can be served with poori and kachoris.

I love the flavour of mint and often use it to make chutney and raita .This pudina aloo is my favourite recipe which you can serve as a starter, as a snack or can serve as a side dish with any Indian bread. The mint flavour combine very beautifully with potatoes and gives a wonderful flavour to this pudina aloo stirfry.

pudina waley aloo ki subzi

Prep time -10 min
Cooking time -10 min
Cuisine - North Indian
Difficulty level - Medium
Type - Side,snack
Spice level - Medium
Serve - 4

  • Potatoes,boiled - 5 (medium)
  • Mint leaves - 1/4 cup
  • Coriander leaves - 1/2 cup
  • Green chilies, chopped - 2
  • Mango powder - 1.5 tsp
  • Chili powder - 1tsp
  • Turmeric /haldi - 1/3 tsp
  • Salt /namak - to taste
  • Cumin /jeera - 1tsp
  • Cooking Oil - 5 tbsp
  1. Peel and chop boiled potatoes in medium size pieces.
  2. Wash and grind mint,corinader and green chilies into a paste.
  3. Heat oil in a heavy bottom pan.
  4. Add cumin and when it start crackling add the mint paste.
  5. Stir fry till it start giving a nice aroma.
  6. Now add all the spices in it and stir.
  7. Add chopped potatoes and gently mix.
  8. Add 1/2 cup of water and simmer till potato absorb all the water.
  9. Serve hot as a appetizers, snack or side dish.

Monday, July 14, 2014

Mango Mint Lemonade

Cool and refreshing drink of mint and mangoes

As the Summers are still here so mangoes are still in season. We all have our own favorite ways to enjoy this king of fruits,some just slice the fruit and enjoy it, some make desserts, pudding, pickles and so many different and creative recipes with mangoes are tried every season.My family favorite dessert  is - Home made Mango kulfi

Today I am sharing the quick and so refreshing mango mint lemonade drink, which have sweet and tangy flavours of mint , lemon and mangoes. Lemon and mint not only give flavour and taste to the drink but also balance the heat and sweetness of mangoes.I have added aerated water but you can also make it with chilled water.

how to make mango lime and mint lemonade

home made mango lime lemonade

Prep time - 8 min
Cuisine - Indian
Difficulty level -easy
Type - beverage,cooler
Serve -2

  • Ripe mango -1
  • Mint leaves / pudina - 10
  • Black salt / kala namak- 1/2 tsp
  • Roasted cumin / bhuna jeera -1/3 tsp
  • Aerated lemon drink or soda -1 can
  • Sugar - 3 tbsp
  1. Wash and peel mango skin and chop it into small pieces.
  2. Add chopped mango pieces, mint, sugar, salt, cumin powder and 1/4 cup water in a blender
  3. Blend it to make a smooth puree.
  4. Add the puree in the serving glass to fill it about 1/3 and add some ice cubes.
  5. Add aerated lemon drink over it and serve with a stirrer 
  6. OR mix puree and aerated drink in a pitcher,mix well and serve in glasses
Rub the glass rim with a slice of lemon and then in a plate mix some sugar,chili powder and salt .
Dip the glass rim in the sugar solution and then gently fill it with the lemonade

Note-If you are using water instead of aerated lemon drink then add 1.5 tsp of lemon juice at step-2

Friday, July 11, 2014

Punjabi Maa Choley Ki Daal

Mildly spiced and creamy daal made with bengal gram and white lentils-specialty from Punjab

Maa ki daal is the most popular daal from the state of Punjab.Its quite heavy due to the addition of lots of butter and cream so this daal cant be made on daily basis. Maa /maah / kaali dal is made with whole white lentil /sabut urad daal .Ginger and asafoetida is added to make it easy to digest.I have also posted the recipe of making delicious- Maa ki daal/Daal Makhani

This maa choley di daal is made with split urad daal /urad daal chilka and chana daal. This is a mildly spiced daal with minimum spice and little ghee or butter,so its not as heavy as maa ki daal. You can easily make it on a regular basis, in fact in Punjab its a regular in every kitchen.

Maa choley di daal is also popular by the name langar wali daal as it is regularly served in the lungars of all Gurudwars .

You can adjust the spice level and thickness of this daal according to the consistency of your preference. If you want to serve with rice make it slightly thin and if you want to serve along with naan,roti or kulcha then make it slightly thick,tastes great both ways.

You need not to soak it overnight like the whole urad ,1/2 or 1 hours are enough to soak it so no  need of pre planning to make this simple,mild but flavorful daal .Make sure you dont over cook it otherwise it may become like a paste while simmering

lungar wali maa choley ki daal

Prep time-10 min
Cooking time-25 min
Cuisine-North Indian,Punjabi
Difficulty level -medium
Type- main
Serve -4
  • Split white lentil /Urad daal chilka - 3/ 4 cup
  • Bengal gram /chana daal- 3/4 cup
  • Tomato,chopped- 1.5 cup
  • Green chili, chopped- 1tsp
  • Ginger, chopped- 2 tsp
  • Butter - 1.5 tbsp
  • Ghee - 2.5 tbsp
  • Cumin /jeera-1 tsp
  • Asafoetida /hing - 1/4 tsp
  • Bay leaf /tej patta -1
  • Ginger, grated-1/2 tsp
  • Chili powder- 1tsp
  • Kasoori methi /dried fenugreek leaves - 1.5 tsp
  • Garam masala - 1/2 tsp
  • Turmeric/haldi  -1/2 tsp
  • Salt /namak - to taste

  1. Wash and soak both lentils together in enough water  for 1 hour.
  2. After one hour slightly rub and then drain the water in which it is soaked.
  3. Add the lentils in a pressure cooker and add grated ginger,chili, turmeric and 2 cups of water.
  4. Pressure cook on medium heat for 2 whistles or till daal get cooked (dont overcook)
  5. In a heavy bottom pan add ghee when become slightly hot then add cumin,hing and bay leaves
  6. Now add chopped tomato,chopped ginger and salt and cook till tomato become soft.
  7. Then add chili powder, turmeric and coriander powder and keep stirring till oil starts seperating.
  8. Add cooked dal, 2 cups of water,kasoori methi and garam masala
  9. Simmer for 10-15 minutes.
  10. Add butter,fresh chopped coriander and serve hot.
Serving suggestions-Can serve with roti,kulcha, steamed rice or jeera rice