Sunday, 26 April 2015

Gujarati Pickle Masala - Mango Pickle

Gujarati Pickle Masala - Mango Pickle, is an easy mango pickle. Its a ready made masala, known as METHIYA MASALA - Fenugreek and chili powder and other few spices added to it. Its quite a famous gujarati pickle masala powder, and my Husband got it other day, and tried it for the first time. The pickle really tasted so deliciousss... The masala gives a tremendous taste to the pickle, and its so easy and instant to make this pickle. 

I have also posted Mango Pickle without the ready made masala powder, which is also instant and easy.

Raw Mango, 1 medium
Methiya Masala Powder 2 - 3 tbsp
Turmeric Powder 1 tbsp
Asafoetida 1 tsp
Salt as per taste
Oil 2 tbsp
Mustard Seeds 1 tsp

Wash mango, cut into small pieces with its skin. The mango will come almost upto 1 bowl.

To it add the methiya masala powder, turmeric powder, asafoetida and salt, and mix well and keep ready.

In a tempering pan, heat oil. Once heated, add mustard seeds. As it splutters, switch off the flame, and allow it to get a bit cooled down, and then add it to the mango pickle mix, that we have kept ready.

Mix well, so that oil gets coated with the mango and masalas. Leave it for some time, so that mangoes get marinated with the masalas.

Transfer it to a clear air tight jar.

Enjoy it with your favorite dishes, specially with Gujarati dal - as its the best accompaniment according to me.

Sunday, 19 April 2015

Chole Masala

Chole Masala also known as channa masala, is one of the most popular one of the punjabi dishes. It tastes yummmmm... and its at the best when combined with puri. Its a goodly packed protein dish, and this version is very easy and tasty.

Kabuli Channa / Chickpeas 1 bowl
Onion 1, sliced
Tomato 1, sliced
Ginger - Garlic paste 1 tbsp
Salt as per taste
Red Chili Powder 1 tsp
Turmeric Powder 1 tsp
Chole Masala Powder 1 tbsp
Oil 1 tbsp
Freshly Chopped Coriander Leaves 

Firstly lets boil the channa.....
Wash and soak channa overnight or upto 8 hours.

Now drain the water, add fresh water and salt and pressure cook for 7 - 8 whistles or until channa is done. As the pressure releases, remove and keep ready.

Lets make chole masala....
In a pan heat oil. Once heated, add sliced onions. Saute until transparent and turns golden in color.

Now add ginger - garlic paste and saute for a minute.

Now add sliced tomatoes and cook. Add in the masala's -  turmeric powder, red chili powder and cook until the raw smell of the masala's go, and tomato starts leaving oil to the sides of the pan.

Now add, boiled channa, and chole masala and mix.

Add 1/2 cup of water or as per needed and cook. At this stage check for salt, if needed do add as per needed. 

Now cook channa until the masala's gets absorbed by the channa's - may be upto 15 - 20 minutes.

Garnish with freshly chopped coriander leaves. 

Serve with hot puris....... 

Friday, 10 April 2015

Capsicum Besan Ki Sabji / Capsicum Zunka

Capsicum Besan Ki Sabji / Capsicum Zunka is a simple traditional Maharastrian dish, with just few ingredients as well as quickly prepared sabji. It tastes best with Jowar Bhakri and also with roti / chapati.

Capsicum 1 bowl
Besan / Gram Flour 1/2 cup
Salt as per taste
Red Chili Powder 1 tbsp
Turmeric Powder 1 tsp
Oil 2 tbsp
Mustard Seeds 1 tsp
Asafoetida 1 tsp

Wash and cut capsicum into cubes, discarding its seeds.

In a pan, heat oil. Once heated, add mustard seeds, asafoetida. As it splutters add capsicum.

Now add turmeric powder and salt, mix once, and cover and cook, until capsicum becomes soft and cooked. 

Add red chili powder and mix.

Now add besan / gram flour, mix well. Lumps will start forming, and the sabji will start to get dry, as besan will absorb all the moisture. 

Now cover and cook in low flame, until besan / gram flour is fully cooked - may be around 6 - 7 minutes. 

Once done, switch off the flame, transfer the sabji to a serving bowl. 

Enjoy with Bhakri / phulki - roti / chapatis.

Monday, 6 April 2015

Mint Coriander Chutney

Mint Coriander Chutney is one of the perfect accompaniment for sandwiches, chaat dishes, samosas, and all those tempting - mouthwatering dishes,which we usually long for. The chutney is easy to be made, and can be stored in freezer for some days.

Fresh Mint leaves 1 bowl
Fresh Coriander leaves 1 bowl
Green Chili 1
Ginger 1 small piece
Salt as per taste
Lemon Juice 1 tbsp


Wash mint leaves and Coriander leaves and chop them roughly and keep ready aside.

Chop ginger and green chili and keep ready.

In a mixer, add mint leaves, coriander leaves, green chili, ginger, and salt and grind it to a paste.

Transfer to a bowl, add lemon juice.


Wednesday, 1 April 2015

Chopped Watermelon

Watermelons, Watermelons, Watermelons......The markets, marts, departmental stores, at street vendors, all over, there 's watermelons. I can tell - "Its pouring watermelons" 

Today's post is just as basic as cutting a watermelon, and adding just a pinch of salt and cumin powder. Though, I thought of posting, as I like having watermelon this way, and many may not be aware of this combination. Here's the recipe.

Watermelon 1
Cumin Powder / Jeera Powder as preferred
Salt as preferred

Cut watermelon into half, and then into small pieces / cubes removing its hard outer layer / skin.

Transfer to a serving bowl.

Add pinch or as preferred cumin powder and salt. Give a rough mix.


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