Instant Mango Pickle

I love raw mango and when I saw Chef Kunal Kapoor's instant mango pickle recipe I just could not stop myself trying my hands on this. And trust me, it took just 10 minutes to make this yummy pickle.

Ingredients:

1. Raw mango - 1 cup (cut into cubes)
2. Mustard seeds - 1/2 tsp
3. Dry red chilli - 1
4. Oil - 1 tsp
5. Garlic - 9-10 pieces
6. Salt - to taste
7. Red chilli powder - 1 tsp (or as per taste)
8. Curry leaves - 5-6
9. Asafetida - a pinch

Process:

1. Heat a pan and add oil. Add dry red chilli followed by mustard seeds. Once the seeds pop and add curry leaves and toss them

2. Add asafoetida, stir and add chilli powder, salt, a bit suger (optional) and garlic. Give a quick toss and drop in chopped raw mangoes. Cook for 3-4 minutes. Remove from heat and cool completely. 

3. Transfer the pickle in a jar and add some extra oil. Place it in refrigerator if you wish it to last 30-45 days.

Mango Mastani

Mango Mastani is a rich and satisfying dessert in this Mango session. You will be blown away with the simplicity and ease with which its made as well with its rich intense mango flavor.

Ingredients

1. Mango - 2 (of sweet taste)
2. Dry fruits - pistachios, almonds or cashew nuts.
3. Milk - 1/2 cup
4. Sugar - if required (depends on the taste of the mango)
5. Vanilla or chocolate ice-cream - as per your choice

Process

1. Slice few dry fruits of your choice and keep them aside.

2. Peel and chop the mangoes and add them to the blender jar. Add milk based on the consistency of the puree. Add sugar (if needed) in the blender jar and blend to a smooth thick mango milkshake. Taste and if the sugar is less you can add bit more. You can add some ice cubes too while blending. 

3. Keep aside some slices of chopped mangoes for topping the Mastani drink later. 

4. Pour this  mango milkshake in serving glasses till you have enough space at the top for ice cream scoops. Place one or two vanilla or chocolate ice cream scoops. Top with the chopped dry fruits and mangoes. Serve Mango Mastani immediately. 

Vegetable Chop (Kolkata style)

Chop, cutlet, pakoda, sandwiches  with chai coffee and ADDA with friends - still reminds us of our college days. The place where we had endless gossip with friends, yes the college canteen was where we formed friendships and memories that will last a lifetime and make us into the people we are.

Kolkata Style Vegetable Chop Recipe is a popular Kolkata Street food. These Crunchy chops are made with potato, beetroot, carrots, green peas and peanuts which gives a nice crunch. Make these for an evening snack and enjoy with a hot cup of chai.

Ingredients 

1. 1 Carrot (Gajjar)
2. 1 Potato (Aloo)
3. 1 Beetroot
4. 1 tablespoon Raw Peanuts (Moongphali) , crushed
5. 1 tablespoon Ginger , grated
6. 1/2 teaspoon Fennel seeds (Saunf)
7. 1/2 teaspoon Cumin seeds (Jeera)
8. 1 pinch Kala jeera
9. 2 Dry Red Chillies
10. 2 Cardamom (Elaichi) Pods/Seeds , crushed
11. 1/2 inch Cinnamon Stick (Dalchini)
12. 3 Whole Black Peppercorns
13. Salt , to taste
14. 1 teaspoon Sugar
15. 1 cup Whole Wheat Bread crumbs
16. 4 tablespoon Corn flour
17. Oil , to deep fry

Process

1. To start with making chop, heat a frying pan and roast the dry spices and let them cool down. Grind to powder and keep aside for later use. This masala is very famous in Bong kitchens, known as "Bhaja Masala".
2. Peel the vegetables, wash them well and cut into big chunks. Cook till the first whistle goes off, remove from heat. Wait till the pressure releases. Take out all the vegetables and keep in a colander to drain out all the excess water.
3. Grate the cooked vegetables.
4. In a non stick pan add some oil(1tbsp) and when the oil is hot reduce the heat and add grated ginger and the vegetables.
5. Add the powdered spices and crushed peanuts. Stir well. Add salt and sugar. Keep cooking for 5-6min. Switch off the heat. Let the mixture cool down. [Note: If you think your vegetable mixture has more moisture then cook for longer duration. To know whether it is done or not take a little vegetable mix in your hand and try to make a ball, if you can make a nice round ball without sticking the vegetables to your hand then the mix is perfectly done.]
6. Make small balls with the mixture. The size and shape depends on individuals choice, I did a cylindrical shape.
7. Make a thin batter by mixing water and corn flour. Dip the vegetable balls in the batter and roll them in bread crumbs.
8. Repeat the process. So the vegetable balls coated twice with bread crumbs.
9. Deep fry the chops and drain on a kitchen towel.
10. Serve Kolkata Style Vegetable Chop Recipe with Kasundi or any chutney

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, shredded beetroots and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Beetroot - 1 
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving. 

Doi er Ghol (Lassi with Gondhoraj Lemon)

Gondhoraj lemon is a hero amongst all lime and lemon family at any Bengali household. Its aroma and flavor gives it a distinctive class. Gondoraj lemon is much bigger in size than a regular lemon. True to its name it imparts a beautiful aroma not only when you slice it but also the thick green skin of it. And here is the heavenly blend of Gondhoraj and "Doi er Ghol". This is nothing fancy but an excellent traditional summer soother. Its originated from the lassi family. Curd set at home when diluted with chilled water, little bit of salt and sugar turns into a refreshing drink. This simple "Doi er Ghol" gets a transformation when you add a dash of Gondhoraj lemon into it. And the additional zest of Gondhoraj which imparts a strong citrus flavor into the drink is a fantastic way to get instant energy. This "Ghol" is very much preferred version during hot summer days. It is said to have a cooling effect. 

Ingredients

1. Curd / Yogurt - 1 cup (better if the curd is set at home)
2. Chilled water - 2 cup
3. Gondhoraj lemon juice - 2 tsp 
4. Black salt - a pinch of
5. Sugar - as per your taste
6. Ice cubes - few
7. Gondhoraj lemon zest - 1 tsp

Process

1. In a blender, churn the curd, sugar and black salt. Add some water and lime zest. Blend it until the Ghol is nice and frothy. 

2. Add Gondhoraj lemon juice and stir well. Pour into serving glasses and top with some more zest. Serve chilled.

Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.

CHOCOLATE CHIA PUDDING

Chocolate chia pudding is an easy dessert to whip up. Low on calories, this can fix your cravings on days you want sugar, without being unhealthy. Quick and very simple with minimal ingredients and can be served as breakfast too. Chia seeds may be added to other foods as a toppings or put into smoothies, breakfast cereals, energy bars, granola bars etc. If you have a sweet tooth like me and you like eating sweet foods, especially sweets and chocolate, then you are surely going to love this. Do try this easy recipe and share your views.

Ingredients

1. Milk - 1.5 cups
2. White chia seeds - 5 tsp (for serving 3)
3. Cocoa powder - 1 tsp
4. Honey or Maple syrup - 4-5 tsp (you can use sugar also)
5. Almond - 4-5 pieces to garnish
6. Choco chips - for garnishing

Process

1. In a large bowl, add milk. Add honey or maple syrup to the milk and mix well with a spoon. 

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. Pour this mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with chopped almonds and choco chips and serve immediately.

KIWI MINT MOJITO

The Kiwi mint mojito brings the sweet and tart flavors of fresh kiwi and bring mint with some soda. A perfect cooler to serve your guest during the summer. 

Ingredients

1. Kiwi fruits - 3 (pealed and diced)
2. Lemon - 1 (juice)
3. Mint leaves - 8-10
4. Soda - 1 cup
5. Water - 1 cup
6. Sugar - 1 tsp (optional)
7. Salt 1/2 tsp (or as per taste)

Process

1. Place kiwi fruits, lime juice, mint leaves, salt and sugar in a blender. Blend until smooth.

2. Divide between 2 ice filled glasses and top with some water and soda.

3. Garnish with mint, lemon wedges and extra kiwi.

SPINACH CUTLET

Spinach Cutlet is quite similar to hara bhara kebabs, this is basically a vegetarian kebab recipe prepared with fresh and leafy vegetables, an easy alternative for all the kebab lovers. I have used spinach which gives a green colour to this kebab recipe and also the name. You can make this in 30 minutes and a perfect snack for evening time. 

Ingredients

1. Spinach - 1 bunch leaves
2. Oil - 2 tsp (for pan frying)
3. Green chilli - 2-3 (finely chopped)
4. Coriander leaves - finely chopped 2 tsp
5. Boiled & Mashed potatoes - 2 medium size
6. Breadcrumbs - 2 tsp
7. Kashmiri red chilli powder - 1/2 tsp (or as per your taste)
8. Cornflour - 1 tsp
9. Coriander powder - 1/2 tsp
10. Aamchur powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp
12. Salt to taste
13. Roasted peanuts - 1 tsp (optional)
14. Garlic - 1 tsp (finely chopped) - you can skip this if you are pure vegetarian
15. Jeera - 1/2 tsp

Process

1. Firstly, blanch the spinach and put them to the blender to make a coarse paste along with green chilli. Make sure you cool down the blanched spinach before putting them to the grinder.

2. In a frying pan, add 1 tsp oil, jeera and chopped garlic and saute for a minute and add the spinach puree. Saute till the moisture disappears.

3. In a mixing bowl, add this spinach, mashed potatoes and all the other ingredients and spices and give it a good mix. Add corn flour and breadcrumbs.

4. Grease hands with oil and make small cutlet, you can give any shape of your choice. Cover the cutlets with breadcrumbs and keep aside.

5. Take a frying pan and brush it with 1 tsp oil. Keep putting the cutlets on the pan and let them cook (one side) for 3-4 minutes over low medium flame, until crispy. Repeat the same with the other side. Once all are done keep them onto kitchen towel to drain the extra oil. Serve hot with your favorite choice of ketchup or any chutney.

Note - You can also deep fry the cutlets.

KHEER KOMOLA (ORANGE SEWAI KHEER)

KHEER KOMOLA (Orange Pudding) is a very famous Bengali dessert made with Oranges and milk. Simply the rice kheer (payesh) with orange juices and pulps. Here is the twisted version for the same, made sewai kheer using milk and oranges and its yummilicious. 

Ingredients:

1. Oranges - 2
2. Milk - 1 ltr
3. Sewai (vermicelli) - 1 cup
4. Sugar (as per taste)
5. Saffron strands (optional)
6. Dry fruits (as per your choice)
7. Ghee - 1 tsp

Process

1. In a heavy bottomed pan, put the milk to boil. Reduce the flame to low and allow the milk to get reduced to half the original quantity. Keep stirring in between at intervals.

2. In another frying pan, add ghee and roast the sewai till golden brown and keep aside.

3. Add sugar to the milk and mix properly till the sugar dissolves. Now add the roasted sewai.

4. Switch off the flame. Meanwhile remove skin from oranges and make juice from one orange and keep the pulps aside from one orange.

5. Once the kheer comes at room temperature, add the orange juice and pulps to it. It is suggested not to overmix which might cause the milk to split. Keep in the refrigerator for 2-3 hours. Serve chilled.