Aloo bukhara chutney – I love all kinds of slightly tart fruits whether they are oranges, kiwis or beautiful Plums .

I love experimenting with fruits and often make jam,chutney and stir fries.
I have made this plum/ aloo bukhara ki chutney slightly chunky but you can also mash it completely and use as a jam for breads etc.

Quantity of jaggery can also be adjusted as per your do try this plum chutney and enjoy with bread ,poori or any fried snack of your choice ,also goes very well as a side dish with your meal.

6 Plum/aloo bukhara
Juice of one lemon
2 green chillies finely chopped
1.5 tbsp Ginger / Adrak grated
1/4 cup jaggery
1.5 tsp Chili flakes /Kuti hui laal mirch
To taste Salt / Namak
1 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
2 Cloves / Lavang
2 tbsp dates deseeded & finelly chopped


  1. wash and chop plums into small pieces.
  2. Heat oil in a pan and add cumin seeds .
  3. When cumin start to crackle then add cloves and ginger and give a stir.
  4. Add chopped green chillies, plums, jaggery, chili flakes, 2 tbsp water and salt.
  5. Mix well and cover the pan with a lid and cook on low heat.
  6. When fruit pieces become soft then slightly mash it with the ladle and add the Dates & lime juice .
  7. Simmer till it reach the desired consistency.(it will thicken further till it cool down)
  8. Let it cool down completely then store in a glass jar and keep refrigerated after 2-3 days

NOTES: can the chutney smooth or keep it chunky as per your preference.

2.Can add 2 tbsp of water if needed.
3.Can use Raw mango or tamarind pulp instead of lemon juice.

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A very refreshing and cooling summer salad, Khamang Kakadi can be made very easily and in a jiffy. It can be had as a salad or as a side dish to the main course or just by itself as a refreshing and light mid-time snack.

The best thing about Khamang Kakdi/Kakdi chi Koshimbir is that it is very light on the stomach.

Today I am sharing a very delicious and famous Maharashtrian salad – Khamang Kakadi recipe with you. This (salad) koshimbir is made with Cucumber (Kakadi in Marathi) and one can sense a strong tempering in it which means Khamang and hence the name of the dish.
This koshimbir recipe calls for use of fresh scrapped Coconut, roasted crushed Peanuts, finely chopped green chillies and fresh Coriander leaves apart from the main ingredient Cucumber. This mixture is then tempered with curry leaves, mustard seeds and cumin seeds and finally seasoned with lemon juice, sugar and salt.

This is a very easy recipe and gets done quickly. So when you want to have refreshing and light food between meals, then this Khamang kakdi is an option.

4-5 medium-sized Cucumber ( Kheera)
3 tbsp fresh scrapped Coconut ( Nariyal)
3 tbsp of roasted and coarsely powdered Peanuts(dardara pisa mungfali dana )
2 tbsp of finely chopped Coriander leaves(Dhaniya)
1 green Chilly finely chopped ( Hari Mirch)
For tempering :
1-2 tbsp of Ghee (clarified Butter)
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
Pinch of Asafoetida ( Hing)
1-2 sprig of Curry Leaves (Kadi Patta)
For Seasoning :
1 tbsp Sugar or as required (Chini)
1 tbsp fresh Lemon juice( Nimbu ka ras)
Salt to taste ( Namak Swad anusar)


  1. Rinse and peel the Cucumber. Taste both edges of all the cucumber before chopping. Discard if any Cucumber is bitter. Finely chop all the Cucumber and place in a bowl. Add a little salt and keep it aside for 10 minutes.
  2. Lightly squeeze the Cucumber to release the extra water. This step will avoid the salad from being soggy after addition of peanut powder and Coconut. Discard the water.
  3. Roast the peanuts on a heated skillet or pan. Let it cool down, remove the peel by rubbing and grind to a coarse powder in a mortar and pestle or just pulse in the grinder. Take care not to make a fine powder.
  4. In a mixing bowl place the chopped Cucumber, fresh scrapped Coconut, coarsely ground peanuts, finely chopped green chillies and finely chopped fresh coriander leaves. Mix properly.wp-15970720728292606901541793179959.jpg
  5. Heat up 1 -2 tbsp of ghee in a pan on medium heat. Add Mustard seeds, Cumin seeds, Hing and Curry leave. Once the mustard seeds crackle and cumin seeds sizzle put off the flame. Pour this tempering over the Cucumber mixture.wp-15970720730335402290074372496723.jpg
  6. Season the salad with lemon juice, sugar and salt just before serving. Give it a quick toss and serve the delicious and refreshing Summer salad and enjoy with your loved ones!wp-15970720732212321862219426500595.jpg
  7. I hope you would love to give this recipe a try. Do not forget to give your valuable feedback.
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Sweet and sour Date Tamarind Chutney (Khajur imli ki chutney ) is a must-have dip or stir in the mix for many Indian snacks.
The jaggery, cumin powder and red chilli powder give it a sweet and spicy kick.

A quintessential element in most chaats.


1/4 cup Seedless Tamarind ( imli)
1/2 cup seedless dates
1/2 cup jaggery ( gud)
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp black salt
salt to taste
3 cups hot water


  1. Chop dates into small pieces. Grate or chop jaggery into small pieces.
  2. Soak chopped dates in 3- cups of water for 10 minutes.
  3. Add tamarind to soaked dates and boil them together over low flame approx 8-10 minute or until dates become soft and tender.
  4. Turn off the flame and let them cool for 10 minutes. Transfer Tamarind, dates and water to a mixer jar and blend until a smooth puree .place strainer over a bowl and pour the puree over it.wp-15966422386096262036974577837018.jpg
  5. Strain puree through the strainer using the backside of spoon to push it through strainer . Discard any residue and transfer it to the  same pan .
  6. Add jaggery and salt, stir until jaggery is dissolved. Boil over medium flame for 4-5 minutes. Turn off the flame, add red chilli powder and cumin powder and salt to taste.
  7. Let it cool at room temperature and transfer to a jar or bowl.
  8. You can store in it an airtight container in the freezer for up to 1 month .
  9. Enjoy with your favourite chaat.
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Quick, easy and super delicious Grilled Pineapple and corn salad made with Mexican dressing.

Fresh in season, sweet pineapple slices are grilled and tossed grid together with soft chickpeas, corn, pomegranate, onion and cucumber with a lot of coriander in a delicious dressing. Chickpeas make this salad hearty and pack a good amount of protein in the salad.

The dressing is made with all of the favourite Mexican ingredients like Mexican seasoning, cumin powder, chilli powder and a lot of lemon juice. This salad is sweet, spicy and tangy all at the same time. It’s really refreshing and you will just keep going for more and more.

It’s simple, customizable and comes together quickly. So so delicious!



1 whole Fresh Pineapple
1/2 cup Boiled Chickpeas
1 large cucumber- diced
1 medium onion- thinly sliced
1/2 cup cooked corn
1/4th cup pomegranate aerials
1/4th cup chopped fresh cilantro/coriander


1 Tbsp extra virgin olive oil
1 tsp chilli powder
1 tsp Mexican  seasoning
1 tsp cumin powder
2 tsp lemon juice
salt to taste  (1/2 – 1 tsp)



  1. Start by cleaning the pineapple and removing the thorns (I recommend you get it done from the vendor you buy it from).
  2. Cut pineapple into slightly thicker slices and place on the grill once it’s hot.
  3. Make sure to keep the grill adjusted on high heat.( In case you don’t have an electric grill/panini maker, you can caramelize pineapple on a non-stick pan or a grill pan on high heat) even I use a grill pan for this.wp-15941211630304005654871812282560.jpg
  4. Once the pineapple is charred, take off the heat and let it cool. Cut into chunks and keep aside. (Don’t overcook the pineapple and make it all soggy)
  5. To prepare the dressing, add all the ingredients in a small air-tight container and give a good mix. Taste and adjust the flavours if required. (Salt is really important in this salad so ensure to add enough salt.)
  6. Next, assemble the salad. Add pineapple chunks, chickpeas, pom, corn, cucumber, onion and fresh coriander in a salad bowl. Pour the dressing and toss everything together.
  7. Chill for half an hour and then serve.
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Kairi ki Sabzi is a quintessential complement that must be surely made during the summer. Flavoured with chilli and exotic spices such as heeng, Sarson, zeera, methi, kalonji, saunf, a spoonful Kairi Aur Mirch ki Sabzi can perk any and every meal.

This dish is literally my favourite, whenever I don’t feel like eating anything else, Kairi ki sabzi is the rescue.
Enjoy delicious raw mango dusted with spices and cooked to its best.

2 Raw Mangoes peeled and chopped
5-6 Green chilli Slit into half
1 tsp Vegetable oil
1 onion finely chopped
1/4 tsp Heeng
1/ 4 Sarson / Mustard Seeds
1 /4Zeera / Cumin seeds
1/4 tsp Methi / Fenugreek seed Crushed
1/4 tsp Kalonji / Onion seed
1 tsp Salt
1/2 tsp Turmeric powder
1 tsp jaggery


  1. Heat oil in a pan.
  2. Once the oil is hot, add heeng, Sarson, zeera, methi, kalonji and let them crackle for a few seconds.wp-15916290968563188727849805227651.jpg
  3. Add Onion and saute for 5 minutes.
  4. Add raw mangoes and green chilli and cook for a minute.wp-15916290970493948819702630528076.jpg
  5. Add salt, turmeric powder, until raw mangoes are softened.
  6. add jaggery and cook for 3-4 minutes.
  7. Remove the pan from heat.
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Mirchi cha Thecha is a Maharashtrian dish served an accompaniment. If you want the food to be more spicy, you can have this along with your regular food to lift up its taste. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal!wp-15884418513568760601843756529010.jpg

A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! Thecha can also be made with fresh red chillies.

My husband and I love this thecha because of its spicy taste and garlic flavour.


Green chillies … about 1 cup (chopped)
Garlic ………….. 1/4 cup
Peanuts ………. 1/4 cup
Fresh coriander … 1 tbsp (chopped)
Salt ………….. to taste
Oil……….. 2 tbsps (preferably peanut oil)



  1.  Wash the chillies and dry them with a kitchen towel. Cut them into big pieces.
  2.  Heat oil in a pan and fry the peanuts. Remove them into a bowl.If you are using roasted peanuts then you don’t need to fry them.
  3.  In the same oil tip in the chillies and saute them a little. Add the garlic pieces together with the chillies.
  4.  Remove them into a bowl and let them cool.wp-15884425159528417966500643508317.jpg
  5.  Grind all the ingredients coarsely adding a little salt to taste.
  6.  Saute the coriander leaves and add them to the ground chutney. 



  • This chutney is very spicy on the first day when you make and it becomes less spicy the next days
  • If possible use light green chilies for this recipe. They are less spicy.
  • You can also remove the seeds of the chillies.
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