This instant Indian onion and raw mango pickle pairs well with all kind of Indian food. This one is my mum’s recipe and has never disappointed so far. I love wrapping it in between parathas and chomping on them. Oh so good!
How to make this –
Ingredients –
1 cup shallots – peeled, also cut the little larger ones in half.
1/2 cup raw mango – grated
1/3 cup mustard oil
1.5 tbsp salt
2 tsp red chilli powder
1 tsp turmeric powder
1.5 tbsp fennel seeds/saunf
1/2 tsp fenugreek seeds/methi dana
1/2 tsp yellow mustard
1/4 – 1/3 tsp hing
1/2 tsp kalonji/nigella seeds
1/2 tsp sugar
2 tsp ginger – grated
4-5 green chillies – sliced
Method –
Rinse the peeled shallots and keep it to dry under fan or in sun for a day. There should be no moisture. Also lightly grease a plate and spread the grated raw mango and let it dry for a day. After drying raw mango will reduce in quantity.
Roughly crush/pound fennel seeds, fenugreek seeds and yellow mustard.
Mix shallots, raw mango, ginger, salt, sugar, the crushed fennel mix, green chillies, red chilli powder.
Heat mustard oil until it smokes and let it cool down for a min. Add hing and kalonji and they would sizzle.
Pour this over the shallots and raw mango mix.
Mix everything well and keep in glass/ceramic or non reactive material bowl/jar. Cover the bowl with muslin cloth or fix the lid of the jar and keep it in room temperature for a day. Then refrigerate it for another day. It’s ready to eat just after a day but I like to wait for another day until it has matured more after refrigeration.
Enjoy with dal rice or parathas!
Note – Salt should be little on the higher side while making but it assimilates well later. Adjust as per taste.
If you like this Pyaz Aur Aam Ka Achar | Onion & Raw Mango Pickle recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
I loved this paratha whenever my mum made it. I don’t know what took so long for it to make it to my blog but I am glad I am finally documenting this here. The crunchy papad is mixed with onions and spices, stuffed in whole wheat dough balls and then roasted with ghee on a griddle. This is best enjoyed with served hot and fresh and with curd raita and pickles.
How to make this –
Ingredients –
1.5 cups whole wheat flour
4 moong papads
1/2 tsp red chilli powder
1 tsp ghee
More ghee/oil as required
Method –
Knead whole wheat flour with water as required into a soft dough.
Roast moong papads (legume fritters) on open flame and crush them well. Can use a rolling pin to crush them.
Mix in salt to taste, red chilli powder and ghee and mix in the crushed papad. Mix them well.
Divide the dough into small balls.
Flatten the dough ball into 3 inch diameter, brush a little ghee/oil on it and then spread the papad filling.
Close the edges forming a flattened ball again and roll it to give a shape of roti/flatbread.
Roast on griddle/tawa with ghee.
Enjoy!
If you like this recipe of papad paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handles.
My mom says you don’t need too many ingredients to make delicious food. This is one such example. Crunchy patties are shallow fried in cold pressed oil with flavours of garlic and coriander leaves and some basic seasonings.
The husband and I like to team it up with salad greens, tomatoes, green coriander and mint chutney, cheese slice and a little drizzle of sweet chilli sauce. Oh! I am drooling again as I pen it down 🙂
1/4 cup Panko breadcrumbs or crushed poha – more breadcrumbs to roll the patties in
1/4 cup chopped coriander leaves
2 long green chillies – minced
2 tbsps dry crunchy garlic (I use the one from SpanIn)
Salt to taste or 3/4 tsp
2 tsps red chilli flakes (optional)
Cold pressed oil as required
2 tbsp all purpose flour
2 tbsp cornflour
Method –
Mix together potatoes, paneer, breadcrumbs or poha, coriander leaves, green chillies, garlic, salt, red chilli flakes. Taste and adjust seasoning and make small discs and keep them aside.
Make the all purpose flour and cornflour slurry by adding water.
Heat oil in a pan. While the oil heats on medium low flame dip the patties in the slurry and roll them in breadcrumbs. Shallow fry them until they turn crisp brown on both sides.
Now assemble the sandwich – add a layer of mint chutney on a bread slice, place the patty. Top it up with salad greens and sliced tomatoes. Add another layer of patty and then cheese slice and sweet chilli sauce. Layer up the top bread slice with mint chutney again and finish up the sandwich.
Enjoy!!!
If you like this potato paneer patties sandwich recipe, I would love your thoughts in the comments section below.
Thai flavours works so well with Indian palate. The different curry pastes come handy for a variety of quick meals on busy days or lazy weekends. I am sharing a quick vegan Thai red curry paste and the curry recipe here which is perfected with quite a few trials.
Usually Thai curry paste is made with raw ingredients but check the recipe below and take your paste to multiple notches up with a little roasted flavour.
How to make it –
Ingredients –
Thai red curry paste
1 red bell pepper
4-5 red long fresh chillies
2-3 Thai red chillies
1/2 tsp roasted cumin powder
1/2 tsp roasted coriander powder
1/2 tsp black pepper
1/2 tsp turmeric powder or fresh turmeric
1/8 cup lemongrass stalks (not the green part)
1.5 inch ginger or galangal
4-5 cloves garlic
3/4 tsp sea salt
1 lemon juice
1/2 tsp lemon zest
2 kaffir lime leaves (optional, if unavailable increase the quantity of lemon juice by 1 tsp)
1/8 cup spring onions (not the green part)
2 tbsp groundnut oil
3 tbsp water or more if needed
3 tsp coconut sugar/coconut jaggery
For the curry –
3/4 cup thai red curry paste
2 cups mixed vegetables (I used zucchini, mushrooms, yellow pepper, carrots)
1/8 cup spinach
200-250 ml coconut milk
1 cup water
1 tsp garlic – chopped
1 tbsp coconut or groundnut oil
Method –
For the paste –
Roast the red bell pepper and red long chillies on open flame carefully until charred. Then take them off the flame and keep it covered until it’s cool enough to be handled.
Remove the charred skin, deseed the pepper and chillies and roughly chop them.
Now blend all the ingredients of the curry paste together into a paste. Mix in little more water if needed. Then taste and adjust the flavours.
Use immediately or let it mature for a day in the refrigerator. Use whatever is required to make the curry and store the leftover paste in the refrigerator for upto 7 days or in ice cube trays in freezer for upto 2 months.
Method for making curry –
Heat oil in a pan, sauté spinach for a min and remove from the pan. Tip in garlic, then sauté until the garlic begins to change colour. Add the mushrooms and let it cook until it sweats and caramelises. Remove from the pan and sauté rest of the vegetable just until they maintain their crunch but are cooked through. Add in the mushrooms and sautéed spinach and the thai curry paste.
Then sauté the veggies with the paste for 2-3 mins and mix in the coconut milk. Give it all a good mix and then adjust the gravy consistency with water as required. Cover and cook everything for 2-3 mins on low flame.
Garnish with chopped coriander leaves, chopped red chillies and roasted groundnuts.
Serve with steamed rice or rice noodles.
Enjoy!!!
If you like this vegan Thai red curry recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
This traditional recipe is made in our family for ages now and is an all time favourite. My mom in law used to make it quite often and it was only after she introduced me to it, I tasted it for the first time. Hooked on to it ever since and this hearty bowl meal never disappoints.
How to make this –
Ingredients – Serves 2-3 helpings.
1 cup pigeon peas/ toor dal
1/4 cup groundnuts
1/2 + 1/4 tsp turmeric powder
Salt to taste
1 cup whole wheat flour
2 tbsp besan
1/2 tsp red chilli powder
3/4 tsp cumin seeds
1/3 tsp carom seeds
1/3 tsp fennel seeds
1/2 tsp coriander powder
1.5 tsp ghee/oil
2 tbsps tamarind pulp
2 tbsps jaggery
1/8 cup coriander leaves
For tempering –
2 tsp ghee
1 tsp oil
1/4 tsp hing
1/2 tsp cumin seeds
6-7 pcs curry leaves
1/2 inch ginger – chopped fine
2 green chillies – chopped fine
1/2 tsp red chilli powder
Method –
Rinse the toor dal well and soak for 1/2 an hour. Rinse it again, add 2.5 cups water, groundnuts, mix salt and 1/2 tsp turmeric and pressure cook it for upto 3 whistles or 20 mins on low medium flame.
Now in whole wheat flour, add besan, salt, turmeric, red chilli powder, cumin seeds, carom seeds, fennel seeds, coriander powder and 1.5 tsp oil/ghee and with water knead it into a dough. Let it rest for 15 mins.
Make small balls from the dough and slightly flatten them in palm.
Heat water to boiling level and put the dumplings and let it boil for 7-8 mins. Then drain and keep aside (I usually save the water in which the dhoklis are cooked. So if I need to thin the consistency of the dal I use this water).
Meanwhile let the lentils rest until the steam settles then open the lid and put it to simmer.
Add tamarind pulp and jaggery (adjust the quantity as per taste), cut coriander leaves, and the dhoklis and let it simmer.
To temper –
In a tempering pan (tadka pan) heat ghee (clarified butter) and oil on low flame, and add hing (asafoetida), cumin seeds, curry leaves, ginger chopped in fine pieces, green chillies chopped in fine pieces and sauté. Then add red chilli powder to taste and immediately add little water to it and let it cook for couple minutes.
Add this tadka to the simmering dal and mix well. Savea little tadka to be put on top for presentation. Garnish with cut coriander leaves. Enjoy!
If you like this Dal Dhokli recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
