Category: Sides

RAW MANGO PICKLE/ KACCHE AAM KA ACHAR

Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil.In India pickle are relished as a side in every meal. It is eaten with dal-rice , dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways .I am sharing the easiest recipe to make it at home.

I recently got achar masala from 420 masala https://www.mangaateraho.com/420-Masala-c57552056  here I  used here this masala and  the amazing quality just enhanced the taste of the Achar .

INGREDIENTS:

  • 1/2 kg Raw Mango / Kachcha Aam
  • 100 gm 420  Pickle masala
  • 100gm  Mustard Oil / Sarso ka tel
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt

INSTRUCTIONS:

  1. Wash and wipe mangoes with a cloth. Peel the mangoes and chop into small pieces.
  2. Mix salt  in the chopped mango pieces and keep covered for 5-6 hours.
  3. Drain the mango pieces on a steel or plastic colander to strain all the water.
  4. Spread the mango pieces on a cloth for 2 hours, to remove all the extra moisture.
  5. Take the pieces in a bowl and mix all the spices .
  6. Heat the oil well and then let it come to room temperature, Mix the oil in the mango and masala mixture.
  7. Mix well and transfer the pickle in a glass or plastic jar.
  8. Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
  9. Serve with paratha,thepla , khichdi or rice.

NOTES:

  • You can substitute mustard oil with any cooking oil which you normally use for making pickles.
     
     

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MAKHANA BASIL RAITA

Spiced cooling raita made with phool makhana or fox nut.I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita.

I often pair it with a raita in the summers. So I make different types of raita just to have some newness and variety in the food.

This makhana raita is interesting raita. I did not know raita can be made with makhana too. It was only when I was browsing web, that I came to know about this healthy raita in taral dalal’s page . I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita. I first felt it would have a similar taste like Boondi raita. but it did not taste like boondi raita. It tasted even better than boondi raita. Do give it a try.

INGREDIENTS:

  • 1 cup fresh chilled yogurt (curd)
  • ⅔ cup makhana (phool makhana or fox nut or eurayle ferox)
  • ¼ teaspoon red chili powder
  • 1 tsp sugar
  • ½ teaspoon roasted cumin powder
  • 1 tablespoon chopped basil  leaves
  • black salt or rock salt or regular salt as required

INSTRUCTIONS:

  1. Heat a small frying pan or kadai/wok and add 2/3 cup phool makhana in it.
  2. On a low flame dry roast the phool makhana till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool.
  3. Then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.

    Making Makhana Raita :

  4. Whisk 1 cup fresh chilled curd/yogurt in a bowl.
  5. Spice the curd with 1/4 tsp red chili powder, 1/2 tsp roasted cumin powder and sugar . Season also with black salt. Stir very well.
  6. Then add the coarsely crushed phool makhana in the spiced curd.
  7. Add 1 tbsp chopped basil  leaves.
  8. Stir and serve phool makhana raita immediately. If you chill the raita further, it thickens slightly. So you can add some water to thin the raita.
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GRAPES AND WALNUT RAITA

Popularly known as Angoor aur Akhrot Raita in hindi.

Here is different kind of raita with the combination of curd,green grapes and walnut. Succulent grapes that look like green jewels makes this raita truly inviting.

Thick curd whisked and folded with grape slices and walnuts has mild sweet flavors along with fresh mint and roasted cumin powder. The red chili powder gives a lick to your palate initially and then the sweetness soothes it all with crunchy and juicy bites.

INGREDIENTS:

  1. Take yogurt or thick curd in a large mixing bowl and whisk to make it smooth and creamy.
  2. Season it well with black salt, brown sugar, roasted cumin powder and red chilli powder.wp-16204059559673225193574364014312.jpg
  3. Add the sliced grapes, coarsely chopped walnuts and finely chopped fresh mint leaves and mix gently.
  4. Place in refrigerator for 20-30minutes
  5. Garnish with mint leaves, chopped walnut and few sliced grape pieces.
  6. Serve chilled as an accompaniment to any biryanis, curries or Indian breads.

For Garnishing:

  1. Few chopped walnuts (akhrot), sliced grapes and chopped fresh mint leaves.

NOTES:

  • Use sweet and seedless grapes of your choice.

  • I prefer to use black salt to enhance flavours, table salt can also be used.

     
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CUCUMBER RAITA

Cucumber raita is a popular savory condiment dip made with cucumber and curd (yogurt). It is simple, refreshing, and cooling to the palate. This cucumber raita recipe comes together in 5 minutes and tastes fabulous when paired with biryani, pulao, or any Indian meal.

Of course, we Indians like to spice it up with light sprinkles of roasted cumin powder, chaat masala, rock salt, or black salt and garnished with cilantro or mint.

INGREDIENTS:

  • 1 cup grated cucumber or 1 medium-sized cucumber
  • 1 cup Curd (dahi or yogurt)
  • ½ teaspoon kashmiri red chili powder 
  • 1 teaspoon roasted cumin powder 
  • ½ teaspoon chaat masala powder or as required
  • salt as required, can add food grade rock salt or black salt
  • 1 tablespoon chopped coriander leaves or 1 tablespoon chopped mint leaves
  • 1/4 cup pomegranate arils

INSTRUCTIONS:

  1. Rinse the cucumber. Then peel and grate it .
  2. You can also chop cucumber.
  3. In a bowl, whisk the curd (yogurt) until smooth.
  4. Add the grated cucumber to the curd.
  5. Add all the ground spice powders, salt as needed and chopped coriander leaves.
  6. Combine well and serve.
  7. You can garnish it with some coriander leaves or mint leaves and pomegranate arils .
     

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WATERMELON CUCUMBER AND QUINOA SALAD

I absolutely love salads and try to incorporate them in everyday meals.
The most amazing and prettiest Watermelon Cucumber and Quinoa Salad! Made with 5 simple ingredients like Watermelon, crisp cucumber, shaved  onion, feta and fluffy quinoa with a mint and basil vinaigrette for a delicious Summer in a bowl meal. 

INGREDIENTS:

  • 1 cucumber diced, skin on
  • 2 cups cubed watermelon
  • 1/2 cup dry quinoa
  • 1/2 cup thinly shaved onion
  • 1/2 cup crumbled feta cheese I used paneer here

BASIL AND MINT VINAIGRETTE:

  • 1/4 cup finely sliced fresh basil leaves
  • 1/4 cup finely sliced fresh mint leaves
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tbsp raw honey
  • 1/2 lemon juiced
  • pinch of salt and black pepper

INSTRUCTIONS:

  1. In a medium saucepan, add in dry quinoa and water on medium-high heat, stir and bring to a boil.
  2. Once water has reached a boil, reduce heat to medium-low and simmer covered for 12-15 min until cooked.
  3. Fluff with a fork and set aside aside to cool.
  4. In a large salad bowl, add in all ingredients and gently toss.

BASIL AND MINT VINAIGRETTE:

  1. In a glass jar add in all ingredients and shake well until emulsified together.
     

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CHATPATE AMRUD AUR KALE ANGOOR KI CHUTNEY

Here’s a fun and creative way to eat your fruits to fill your bhukh(hunger).
Saw this recipe on Epic channel by Sakshi tanvar’s  and decided to try it out myself.
And it turned out to be a summer delight!

INGREDIENTS FOR CHATPATE AMRUD :

  • 2-3 medium guavas
  • black salt to taste
  • 1 tsp black pepper coarsely crushed
  • 1tsp asafoetida
  • 1tsp lemon juice
  • 1 tsp roasted jeera powder
  • vegetable oil

INSTRUCTIONS:

  1. Make sure guavas are not too soft not to hard .
  2. Cut it into roundles with oil, pepper, black salt , roasted jeera powder and lemon juice .coat it well.
  3. Heat a grill pan with vegetable oil .
  4. Pan seer the guavas on a grill pan for 2 mins.
  5. serve with micro greens on top .

INGREDIENTS FOR ANGOOR KI CHUTNEY:

  • 2 cups of green, black grapes
  • 1 tsp asafoetida
  • 1 tsp fenugreek ( methi ) seeds
  • 1 tsp black mustard ( sarso) seeds
  • 1 inch grated fresh ginger
  • 1 tsp red chilli flex
  • 2 tbs sugar
  • 1 tbsp oil
  • 1 tsp lemon juice / vinegar
  • Salt as per taste

INSTRUCTIONS:

  1. To prepare green Grapes chutney, wash and clean the grapes and cut each of them in to halves, the process cutting them in to halves will take time but its essential to get maximum flavors from grapes in chutney .
  2. Now in a heated pan with oil in it, add asafoetida ( hing ) powder along with fenugreek ( methi)and black mustard seeds .Mix them well for 10 seconds or till mustrad seeds stary spluttering .
    it on medium flame for 10 second .
  3. Add grated fresh ginger to it and mix it well. saute for 10 seconds .
  4. Add grapes in to it amd mix well .also add sugar ,salt, water and lemon juice to it and mix it.
  5. Now add red chilly flex .Now cook it on medium high flame till the mixture starts
    boiling .
  6. Once its starts to boil turn the flame to low .Till its reduce but saucy , Serve chatpate amrud with angoor chutney.