Here is something that tastes just as good as bhel puri but with an even more exciting combination of ingredients, which includes sprouts, boiled legumes and green peas, along with tangy tomatoes and raw mango, crunchy veggies, and chatpata chutneys. Crispy papdis and sev atop these guarantee 100 per cent excitement from the Mixed Sprouts and Green Pea Chaat!

Peeled raw mangoes tossed with brown sugar, lemon juice and chilies transforms into a spicy, tangy salad that is unique in every respect. Serve it during a cozy family lunch or at a party; whatever the occasion, it will grab everybody’s attention.

Can’t imagine a life without pickles and piquant chutneys? Appease your craving with this tasty yet healthy chutney made of tangy raw mangoes and pungent onions balanced with jaggery, chilli powder and jeera powder. This low-calorie, low-sodium chutney is an alternative that will score high on both taste and health.

This spicy vegetable pickle is a well-known specialty in north indian homes where it is often eaten as a side vegetable. I actually tasted it the first time at a restaurant in delhi where i ended up eating larger servings of this pickle than anything else. You can eat this pickle as soon as it is made. If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil.

This murabba is a preserve of raw mangoes in a thick sugar syrup which is flavoured with cinnamon, cloves and cardamom. Saffron which is the aristocrat of all spices, provides a rich golden colour to the murabba. Enjoy this murabba with stuffed rotis, khakhras or a spicy vegetable.

An instant version of the popular North Indian mixed vegetable pickle. This pickle is often served as a side dish. A delectable combination of fresh winter vegetables, raw mangoes and an enticing blend of spices and seasonings, sweetened with jaggery. This pickle can be stored refrigerated for upto one week. Serve this recipe with hot phudina naans.

dahi bhel recipe | dahi papdi bhel | papdi potato bhel | with amazing 12 images. Bhel literally means a "mixture". dahi papdi bhel is another mixture recipe - a mixture of papdis and potatoes, along with the goodness of kabuli chana, curds and of course a melange of chutneys. dahi bhel is tasty, crunchy and chatpata! dahi bhel is a variation to the popular dahi papdi chaat. Surely, your entire family will love dahi papdi aloo bhel as it is loaded with papdi, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! This dahi papdi potato bhel recipe is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available. In a bowl, mix papdi, potatoes, kabuli chana, raw mango, sweet chutney, green chutney, curds, chaat masala and spices to make dahi papdi aloo kabuli chana bhel. Chaat are savoury snacks popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like sev, papdi, puri, boondi etc. We have used papdi in this dahi papdi bhel. You can make dahi bhel for evening snack or can even be used as an accompaniment or side dish with dinner or lunch. To make a healthier dahi papdi bhel substitute the deep fried papdis with baked papdi. Also opt for this baked sev recipe instead of using deep fried sev. Learn to make dahi bhel recipe | dahi papdi bhel | papdi potato bhel | with detailed step by step photos and video below.

sprouts and fruit bhel recipe | sprouted moong and fruit chaat | healthy puffed rice sprouts and fruit bhel | with 25 amazing images. Healthy puffed rice sprouts and fruit bhel is a nutritious and delicious snack that combines the goodness of puffed rice, sprouts, and fresh fruits. You can use baked sev in the bhel or even skip it from the sprouts and fruit bhel. Here’s a brief note on its components and benefits: Ingredients for sprouts and fruit bhel: 1. Puffed Rice: A light and crispy snack made from puffed rice is low in calories and provides a good source of carbohydrates. It is often used as a base in various Indian snacks. 2. Sprouts: Moong sprouts are nutri-dense sprouts. It’s a good source of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. They enhance the nutritional value of the bhel and add a crunchy texture. 3. Fruits: Fresh fruits like apples, bananas, pomegranates, and mangoes add natural sweetness, fiber, and essential vitamins. They also contribute to the overall flavor and color of the dish. 4. Spices and Seasoning: Commonly, spices like chaat masala, salt, and lemon juice are added to enhance the taste. Fresh coriander leaves can also be included for added flavor. Health Benefits of sprouts and fruit bhel: Low Calorie: This snack is low in calories, making it a great option for weight management. - Rich in Nutrients: The combination of sprouts and fruits provides a variety of essential nutrients, including proteins, vitamins, and antioxidants. - Digestive Health: The fiber content from fruits and sprouts aids in digestion and promotes gut health. - Hydration | Fruits have high water content, which helps in keeping the body hydrated. For the sev-mamara 1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder and mamara and mix well. 2. Add the black salt and sev, mix well and cool completely. 3. Store in an air-tight container and use as required. How to make sprouts and fruit bhel: 1. In a big bowl add sev-mamara, peanuts, sprouted moong, tomatoes, apples, raw mango, pomegranate seeds, oranges, coriander, lemon juice and salt to taste. 2. Mix well and serve sprout and fruit bhel immediately. This dish is not only easy to prepare but also customizable based on personal preferences, making it a versatile and healthy option for any time of the day. Pro tips for sprouts and fruit bhel 1. Add 1 cup puffed rice (kurmura). Puffed rice adds a light and airy element to the bhel. This contrasts nicely with the chewier texture of the sprouts and the juicy fruits, creating a more interesting and enjoyable eating experience in terms of mouthfeel. 2. Add 4 tbsp chopped apples. Apples add a touch of natural sweetness and a refreshing tartness to the bhel. Apples are a widely available and affordable fruit that pairs well with a variety of other ingredients commonly used in bhel. Enjoy sprouts and fruit bhel recipe | sprouted moong and fruit chaat | healthy puffed rice sprouts and fruit bhel | with step by step photos.

Murabba or "morabba" is an Arabic word meaning to preserve. This versatile murabba is made of finely chopped raw mangoes cooked in thick sugar syrup and spiced with sambhaar. Chop the mango pieces evenly so that they cook well in the sugar syrup and also look attractive. Enjoy this pickle with hot rotis or a spicy vegetable.

Summer would be so empty and lifeless without mangoes. Whether you like them raw or ripe, cooked or uncooked, juiced or sliced, mangoes breath back life into us, as the sweltering heat saps our energy. And, this Summer Mango Cooler does the job perfectly well. Sharp, tangy notes of raw mango are mellowed with sugar and tinged with tantalizing hints of cardamom and saffron, making this an ever-popular drink with kids and adults alike. Serve chilled for the best experience.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

Sambhaar is a spice mix that is readily available in most Gujarati households. It is enjoyed mixed with curd, or used to make instant pickles such as this one. Kaachi Keri No Sambhaar is a no-fuss pickle made by just mixing cut raw mangoes with oil and sambhaar powder. The dominant flavour of mustard and fenugreek seeds in the spice mix combines perfectly with the sourness of crisp raw mangoes making this a flavourful treat to the taste buds. This pickle can be stored in the refrigerator for a few days.

Quick and easy but super tasty, this Raw Mango Onion Subzi is just the right recipe to jazz up your meal even on a busy day! The raw mangoes are flavoured with sautéed onions, common spice powders and a tempering of seeds to get a really yummy accompaniment. The onions not only improve the flavour but also the mouth-feel of this subzi, while the tempering – especially the fennel seeds in it – helps to boost the aroma and taste phenomenally. Enjoy this subzi immediately on preparation before it gets watery. Try other raw mango recipes like Quick Mango Chunda and Raw Mango Rice .

Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites. Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder. Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals.