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Kairi and pyaz ki chutney / Raw mango onion chutney / How to make kachchha aam aur pyaz ki chutney kairi pyaz ki chutney                                                                                                         The word ''chutney'' is derived from Hindi  word chatni meaning to lick. chutney is a sauce in the cuisines of the Indian subcontinent. A sweet or savory but strongly spiced condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. One more amazing chutney from the summer season, that I have enjoyed since my childhood. This one is also good for health purposes, it contains raw mango and onion both provide...

Rice kheer Recipe / chwal ki kheer / How to make Rice Kheer         Rice Kheer    Kheer a popular Indian rice pudding, But kheer is not just a sweet dish or dessert after a meal. Kheer is prepared in festivals, temples, and all special occasions. The term Kheer may derive from the Sanskrit word Ksheer which means milk. It is an essential dish in many Hindu feasts and celebrations. Kheer also regarded as an auspicious food and generally associated with Annaprashan (weaning ritual of an infant) across the subcontinent. it is offered to  Hindu deities as Bhog or Prasad        kheer is prepared using milk, rice, ghee, sugar/ jaggery. It is often garnished using almonds, pistachios, cashews, raisins and flavored with cardamom and saffron. Another popular variation of kheer is Broken wheat, Barley, Pumpkin, tapioca or vermicelli with milk and sugar. It is also known as Payes...

Curd Rice Recipe / How to make Curd Rice / Thayir Sadaam Recipe / Yogurt Rice Recipe Curd rice Curd Rice or Thayir Sadaam also known as Yogurt rice is very popular preparation in the Indian State of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh.It is also offered as 'Prasadam' (blessed food) to devotees in temples.In a south Indian home, it is tradition to eat curd rice at the end of lunch or dinner, as this helps ease the effects of spicy food consumed prior. it is also said to aid digestion.          Curd rice prepared with steamed rice mixed with curd, salt and then tempered with mustard seeds, curry leaves, dry chilies and urad daal. Garnishing varies with region and range from grated carrots, pomegranate seeds, raisins, grapes, fried cashew nuts, grated raw mango, and boondi. Additional options include a pinch of powdered and roasted asafoetida. It can be served lukewarm and chilled.       Th...

Aam pak recipe / Aam ka kalakand recipe / Mango burfi / How to make Aam pak / Mango barfi recipe / Mango fudge recipe Aam pak Kalakand is a famous sweet in north India, made with milk, mava (evaporated milk) or paneer and sugar. Kalakand can be made in different flavors like rose, mango, orange, vanilla, saffron, etc.    Here I am sharing the most loved version mango kalakand, popularly called  Aam pak. Aam pak loaded with the rich flavor of mangoes, Any good quality of mangoes, with the sweet and sour taste can be used for aam pak. Alphonso, Badam, kesar, Dashahari can be a good choice or combination of any two type of mango will also good.    I have made Aam pak with milk, mango pulp, paneer, and sugar. Khoya / mava (Evaporated milk)  can also be used but the texture of aam pak made with Khoya and paneer is different, here I wanted aam pak with milk granules so I have made it with Paneer. Preparation Time: 20-25 minut...

Aam ka chunda recipe / Mango chunda  recipe / Gujrati raw mango sweet pickle / How to make mango chunda / Instant mango chunda Aam ka chhunda Pickles are an essential part of Indian cuisine, Pickle adds an additional test to our breakfast/lunch or dinner. Pickle making started with the idea of preserving vegetables to enjoy them during offseason, now its essential part of the cuisine.          Variety of pickles are being prepared across India, with different ingredients and methods. Aam ka chhunda is a Gujarati sweet sour test pickle, common to Gujarati households. traditionally mango chhunda prepared by keeping the mango-sugar mix in a glass jar under direct sunlight for weeks.      Here I am sharing an instant version of that traditional delicacy with same test and aroma, to spice up the pickle I have used Black pepper powder, red chili powder, cumin seed powder, rock salt and black salt.    Mango chhunda can be en...