Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images. mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas. Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos

This pickle is an old traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis. Gunda is a kind of a berry and since it is available only from March to June, it is bought in bulk quantities to be made into a pickle. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by a sticky substance which has to be removed before stuffing. Gundas are stuffed with spiced mixture of pickling spices, grated mangoes and mustard oil. It is very essential that the gundas are completely immersed in pickle oil to preserve them for a long time.

aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step images. aam panna is a refreshing drink which rejuvenates your spirits. Learn how to make mango panna drink. A traditional summer cooler, kairi panha is a really snazzy way to fight sunstrokes. This peppy drink of raw mangoes sweetened with sugar and flavoured with aromatic spices like cardamom and saffron peps up your taste buds with its tingling, tangy taste. Raw mangoes are by nature very cooling and when served in the form of a drink it also serves to hydrate the body. So, boost your energy and beat the heat with a glassful of chilled cool summer drink for sunstroke. To make aam panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve aam panna immediately. Mango panna drink is a pleasant surprise for guests. You can make a large batch of this concentrate and store it in the refrigerator to be served later. Making the concentrate is neither elaborate nor difficult. Do not miss out on adding the black salt, it balances the sugar very well. Tips for aam panna. 1. For best results buy raw mangoes when they are in the beginning of the season and not towards the end of season. 2. Wash the raw mangoes thoroughly before pressure cooking. 3. Saffron is usually added in warm milk for mithai, but for this recipe we have used water. Prefer to use warm water for best colour and flavour. Enjoy aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step photos below.

kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink | with 17 amazing images. kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink is a cooling drink to beat the heat. Learn how to make raw mango jal jeera. To make kairi ka jaljeera, combine all the ingredients along with 2 tbsp of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add 3 cups of water and mix well. Refrigerate for at least 1 hour and serve chilled. This is one drink that will shake you awake even when you are dog tired on a hot summer’s day! Made with raw mangoes, coriander, mint and spice powders, this kache aam ka jaljeera tastes similar to pani puri ka pani, and is absolutely refreshing when served chilled. The use of coriander and mint leaves is what adds refreshing flavour and aroma along with a rich green hue. Though it is pepped up with only cumin seeds powder and black salt, this delectable kairi jaljeera Indian summer drink is a sure shot lip-smacker! It is very easy to make. We suggest you make a big batch of this concentrate just before the raw mangoes get out of season towards the end of May. You can store the concentrate in the freezer for a few months. Then just add water and sip on raw mango jal jeera. Tips for kairi ka jaljeera. 1. While buying coriander and mint leaves, look for coriander leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Chop raw mangoes into medium sized pieces, so blending becomes easier. 3. Remember to refrigerate it for one hour after adding water so the flavours blend well. But if you are in a hurry, add chilled water to it. Enjoy kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink | with step by step photos.

methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with 25 amazing images. methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu is a popular pickle from the land of Gujarat. Learn how to make Gujarati mango pickle. To make methia keri, combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. Combine all the remaining ingredients in a deep bowl and mix well. Add the dried raw mango cubes to the prepared mixture and mix well. Pour the mustard oil over the raw mango mixture and mix well. Put in an air tight container and keep at room temperature for 2 days and then refrigerate. Come summer and it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling raw mango pickle to your pantry. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. This traditional Gujarati mango pickle is sure to yield you the best pickle ever! However, never be in a hurry when preparing this pickle. Take time to complete each step properly. This popular methia keri nu athanu can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras, theplas and parathas. Tips for methia keri. 1. The raw mango cubes in this recipe are unpeeled. 2. While the salt usually added is table salt and is as per taste, for this recipe we recommend adding the mentioned amount of sea salt only. 3. Ensure to squeeze excess water from keri by squeezing them in between your hands. This is necessary as the presence of moisture makes the pickle mushy and also decreases its shelf life. 4. While spreading the mango cubes on a muslin cloth remember to not overlap them. Keep distance between the keris cubes so they dry well. 5. The best way to dry the raw mango cubes quickly is to place the keri cubes on a muslin cloth in sunlight. 6. Most pickles are made with mustard oil and so this recipe also makes use of it. But if you do not like the taste of mustard oil, you can replace it with any other oil. 7. The mustard oil has to be heated till it smokes on a high flame and then cooled down completely to get the perfect flavour of the pickle. 8. Chilli powder can be adjusted as per your spice level. 9. Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well. 10. When you store the pickle in an air-tight container, some oil should float on top. This helps in preventing the pickle from spoilage. If you feel that there isn’t enough oil on top, heat some more and oil, cool it and add in the jar. 11. Always use a spoon to remove the pickle while serving. The warmth of the hands may be the cause of spoilage. Enjoy methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with step by step photos.

instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with 19 amazing images. instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes. Learn how to make instant kacchi kairi ka achar. To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days. Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar. The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! This instant kacchi kairi ka achar also pairs well with a bowl of hot khichdi like moong dal khichdi. Tips for instant mango pickle. 1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. 2. Alternatively grate the mangoes thickly. 3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning. Enjoy instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with step by step photos.

sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | with 20 amazing images. Sukha bhel, the best chaat for sudden hunger pangs, be it on a noisy railway platform or a quiet roadside! This sukha bhel, non-messy variation of bhel can be stuffed in as a quick meal even as you rush to work. Mumbai roadside sukha bhel is sold on most railways platforms and street foods of Mumbai along geela bhel and sev puri. Every one has their own version of making sukha bhel and this is our version of sukha bhel where we have made and used fresh and spicy sukha chutney which enhances the taste of our bhel and makes it no less then a Salman Khan blockbuster in terms of taste! The method to prepare sukha bhel is super easy and quick, I usually make Mumbai roadside sukha bhel for evening snack and I prepare the sukha chutney in advance so that the process fastens and you can store this chutney in an air container for 30 days! To make sukha chutney for sukha bhel, combine chopped mint leaves, chopped coriander, roasted chana dal, chopped green chillies, turmeric powder, asafoetida and lemon juice in a blender and blend everything together without using water and keep aside. To prepare dry bhel, take a large bowl and combine puffed rice, potatoes, onions, masala dal, roasted peanuts, roasted chana, raw mangoes, cumin seed powder, red chilli powder, nylon sev, papdi and lemon juice along with sukha chutney and mix everything well. Our roadside sukha bhel is ready! Further, to serve take a portion of dry bhel in a serving bowl and garnish with coriander and sev along with a papdi. This recipe is a big time hit and I can bet you will love it! You may add veggies like tomatoes etc if you wish to make dry bhel an even more enjoyable and wholesome snack. Try other variations of bhel like Geela Bhel, Mexican Bhel or Moong Bhel. Enjoy sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | detailed step by step recipe and video below.

sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with 29 amazing images. sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar is a simple achaar which can be made without drying in sun. Learn how to make sweet mango pickle. sweet sour aam ka achar are very special. The mangoes chosen for this pickle should be firm and under ripe. They are peeled, cut into thin slices and simmered in sugar syrup with garlic, cloves, bay leaf, peppercorns and finished with a final spike of chilli powder and fennel seeds. The mango flesh softens but stays intact and blends easily with the sugar and spices without losing its original flavour. You can use any variety of raw mangoes, if the Rajapuri variety is not available. This sweet mango pickle will complement rotis and parathas to perfection. Tips for sweet and sour mango pickle. 1. Remember to cook the mangoes on a slow flame only so the spices turn the sugar syrup flavourful. 2. Sliced raw mangoes can be replaced with raw mango cubes too. Enjoy sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with step by step photos.

dry mango powder recipe | amchur powder recipe | how to make dry mango powder at home | homemade amchur powder | with 10 images. dry mango powder is made from raw mangoes. Learn how to make homemade amchur powder. Anybody who has tried their hand at making North Indian dishes will be familiar with dry mango powder recipe ! amchur powder or dry mango powder is a very commonly used ingredient, which adds a peppy tang to dishes ranging from snacks and chaats to parathas and subzis. Here we show you how to make fresh, homemade amchur powder that tastes perfect. Keep a bottle of dry mango powder in your spice rack at room temperature and use it to add zing to your culinary creations! Some of the popular recipes that use dry mango powder are Aloo Chaat and Aloo Tuk. Enjoy dry mango powder recipe | amchur powder recipe | how to make dry mango powder at home | homemade amchur powder | with step by step photos.

healthy bhel recipe | bhel with sprouts and fruits | bhel for heart, weight loss and diabetics | with 22 amazing images. Think of bhel puri and the first thing that comes to mind is Mumbai roadside bhel puri. We have converted this high calorie fat laden bhel puri recipe to a low calorie healthy bhel recipe. Yes, we have made many cleaver changes to make the healthy bhel recipe. Reduced the amount of puffed rice, avoid the papdi, sev and calorie laden sweet chutney. This now makes the bhel recipe good for heart, weight loss and diabetics. For diabetics, consume in small amounts. Puffed rice is mixed with fibre-rich sprouts and fruits to satisfy for your craving for chaat recipes. See the benefits of sprouts article. To prepare the nutritious bhel, we will first make the masala puffed rice, for that heat the oil in a broad non-stick pan. 2. Add the cumin seeds, hing, haldi and puffed rice and cook for 1 minute. 3. Remove the cooked puffed rice in a bowl and allow it to cool completely. If you use them while they are still hot, the kurmura will lose their crunch and turn soggy. 4. Then add the fresh pomegranate, tomatoes, sprouts, apples, raw mango, coriander and oranges. 5. Drizzle lemon juice for that tanginess. Add salt and your low calorie healthy bhel recipe is ready. Munch on this bhel to keep up with your nutrient requirements, but remember it is a treat to be enjoyed occasionally if you have any diseases. Along with the bhel with sprouts and fruits, serve munchies like Baked Masala Sev and Jowar Onion Puris. Enjoy healthy bhel recipe | bhel with sprouts and fruits | bhel for heart, weight loss and diabetics | with step by step photos below.

moong dal ki chaat recipe | healthy moong dal chaat | chaat for weight loss, diabetics | with 20 amazing images. moong dal ki chaat recipe is a healthy and tasty, nutritious and flavourful snack indeed. healthy moong dal chaat has a combo of protein rich yellow moong dal and nutria-dense fruits and veggies. See why this is a healthy moong dal chaat. The fiber (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Pomegranate provides vitamin C – a powerful antioxidant which build our immunity and work towards to a radiant skin. moong dal ki chaat snack has a contribution from veggies too which add to the fibre and are low in carbs. Though small amounts of mint and coriander are added to moong dal chaat , they are necessary for flavour. Carrot adds in contrasting red colour to the greens along with vitamin A which helps in vision. So always add carrots to moong dal chaat. Don’t forget adding the raw mangoes and lemon juice, they perk up this colourful moong dal chaat. Try other health chaat like Non-Fried Pakodi Chaat and Paneer and Hare Chane ki Chaat. Enjoy how to make moong dal ki chaat recipe | healthy moong dal chaat | chaat for weight loss, diabetics | with detailed step by step photos and video below.

amba khatta recipe | Odia style instant raw mango chutney, pickle | with 17 amazing images. Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals. Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. Sugar is used as a sweetening agent but, many people prefer jaggery too. Odia style instant raw mango chutney can be easily made in no time using very few ingredients. Make amba khatta in large quantity and store in an air-tight container in the refrigerator. It stays fresh for upto a week. Check out other popular Odia side-dishes like Dahi Bhendi from our collection veg recipes of Orissa. When raw mangoes are in season use them to make drinks, chutneys, pickles, and even curries out of it. We have a collection of 150+ raw mango recipes. Enjoy how to make amba khatta recipe | Odia style instant raw mango chutney, pickle | with detailed step by step photos below.

aam ka achar recipe | Punjabi aam ka achar | mango pickle | with 27 amazing images. aam ka achar recipe | Punjabi aam ka achar | mango pickle is one of the favourites of all pickle lovers! Learn how to make Punjabi aam ka achar. To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well. Bottle the pickle in a sterilized glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year. During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi aam ka achar recipe for making mango pickle is most popular in the region. This is a very simple recipe to follow. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous Gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. We recommend the use of mustard oil to make this aam ka achar as it is best suited for making achar. However, you can use any other oil if you wish to. Tips for aam ka achar. 1. Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle. 2. Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage. 3. We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too. 4. During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil. 5. Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving. Enjoy aam ka achar recipe | Punjabi aam ka achar | mango pickle | with step by step photos.

We all have fond memories of fresh homemade mango juice enjoyed in the summer vacations at our grandparents’ place. This indigenous beverage that has been loved and enjoyed year after year by generations of Indians is just perfect for the summer. Made with a combination of ripe and raw mangoes sweetened with sugar, this juice has a really peppy taste that shakes awake our taste buds. It can instantly perk you up on a hot summer’s day however tired you are. We tell you, no commercial brand can give you the same satisfaction as Homemade Mango Juice, so spare a few minutes to try it immediately! You can also try other awesome juices like Minty Jamun Ginger Capriosca or Coconut Pineapple Drink