Mangoes are so closed entwined with the summer, nobody can go without them! While the fruit tastes great as it is, it also features in an unending array of recipes ranging from juices and ice-creams to subzis and desserts too. Here is a brilliant Fruity Mango Juice made with mango pulp and sugar, toned up with a dash of lemon juice that helps to highlight the flavour of mango while also balancing the sweetness. A garnish of fresh mango slices brings the best of the season to your glass!

Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed. Have with Paratha, Missi Roti, Lachha Paratha, Butter Naan.

A wholesome Parsi dish made of sprouted and peeled vaal perked up with tangy tomatoes and crunchy onions in a soothing base of coconut milk, the Tittori Dal has a very pleasing flavour that will appeal to everybody. While on the one hand, coconut milk gives a rich but soothing flavour and texture, the other ingredients including the spice powders give it the required zing, making the Tittori Dal a well-rounded accompaniment to Rotis , Parathas or even rice preparations.

Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéeing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers! Also do try Hyderabadi Baingan Subzi and Baingan Musasalam .

One look at this appetizing dish, and you just cannot resist savouring it immediately. Indeed, what an innovative presentation and what a fantastic flavour! The Vegetables Pulao with Coconut Curry features rice sautéed with colourful veggies, served in the form of a ring that is filled with a coconut milk based curry. A special masala paste made of coconut, garlic and spices transforms the soothing coconut milk into a mouth-watering curry. The veggie-loaded pulao and the perky coconut curry get along very well together in this dish. Savour their team-work in every mouthful of this innovative recipe. A perfect one dish meal for a lazy sunday.

Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with 30 amazing images. Bengali tomato chutney is a popular condiment that originated in the Indian state of Bengal. Learn how to make tomato, khejur and aamshotto chutney. Bengali tomato chutney, also known as "Bengali tamatar chutney," is a sweet and tangy condiment that's a delightful accompaniment to various Bengali dishes. It is made with ripe tomatoes, mango candy, sugar, panch phoron and a blend of spices, giving it a unique flavor profile. Bengali tomato chutney is a popular side dish at Bengali weddings and religious festivals. To keep Bengali tomato chutney fresh for up to 4 months, store it in an airtight container in the refrigerator. To make Bengali tomato chutney heat 2 tbsp mustard oil in a broad pan. Add pandi chillies, panch phoron and sauté on medium heat for 5 seconds. Add ripe tomatoes, salt and turmeric powder, mix well. Cover and cook for 5 minutes on medium heat, stirring occasionally. Add tamarind pulp. Cook again for 3 minutes on medium heat till tomatoes are soft, stirring occasionally. Add 2 tbsp cashew nuts, sugar, cook for 5 minutes on medium heat till you get a nice deep red colour. Add raisins, dates, mango candy, mix well and boil for 2 minutes. Take the chutney off the heat before it is fully thickened, as it will continue to thicken as it cools. Serve Bengali tomato chutney with khichuri. Main ingredients of Bengali tomato chutney. Tomatoes add a sweet, tangy flavor to the chutney that is balanced out by the other ingredients, such as the sugar, tamarind, and spices. Mango candy is a sweet and tangy candy that adds a unique flavor to the chutney. It also helps to balance out the acidity of the tomatoes. Mango candy is also a popular ingredient in Bengali veg cuisine. It is often used in desserts and other sweet dishes. It is also used in some savory dishes, such as tomato chutney. Panch phoron is a spice blend of five seeds that is commonly used in Bengali cuisine. It is made up of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. Panch phoron is used to temper a variety of dishes, including chutneys, vegetables and dals. Pro tips for tomato, khejur and aamshotto chutney. 1. Mustard oil has a strong, pungent flavor that is characteristic of Bengali cuisine. It adds a unique depth of flavor to chutneys and other dishes. 2. Tamarind pulp has a unique flavor that is both sour and sweet. This helps to balance out the sweetness of the tomatoes and add complexity to the chutney. Enjoy Bengali tomato chutney recipe | tomato, khejur and aamshotto chutney | tomato khejur chutney | with step by step photos.

Cream cheese (or paneer as we know it), is an excellent source of concentrated energy, protein and calcium. Some babies tire of milk by the time they are 7 months old, but their calcium requirement still needs to be met. This recipe almost fulfils your baby's daily requirements along with that of vitamin a and vitamin c.

We have used pink guavas to make this drink; if you can't find any, you could cheat a little and add a few drops of pink food colour. You can make a large batch when guavas are in season and store it in a sterilized bottle and refrigerate. For ginger juice, grate the ginger and squeeze out the juice.

Melt-in-the-mouth vanilla cake, lined with tongue-tickling tangy-sweet strawberry jam, whipped cream and fresh fruit. This combination of jam, cream and fruit gives the stuffing a truly fascinating mouth-feel, which contrasts beautifully with the soft and fluffy cake. Refrigerate the Strawberry Cream Roll for at least 30 minutes before slicing, so that the roll sets properly. Try other recipes like the Strawberry Praline Cake and the Strawberry Paneer Pie .

Craving for puris on an upvaas day? Well, nothing wrong in having a piece or two of this tasty, upvaas friendly Banana and Rajgira Puri to satisfy your hunger and top up the energy levels. These yummy puris are made of a dough of rajgira flour, boosted with mashed bananas and laced with cardamom powder. Mildly sweet, with the pleasant flavour of banana, these puris taste best when served immediately after preparation. You can also try other fasting recipes like the Kand Puri and the Chatpata Kand .

Although it requires the preparation of two toppings and a spot of thoughtful arrangement, the Spinach and Bean Pizza is totally worth the little time and effort spent on it. The baked beans with their quintessential sweet and sour flavour complement the creamy spinach topping very well, making this pizza a balanced meal and a tasty treat. By using canned baked beans, this recipe can be made quicker.

Pep up multigrain bread with a tangy tomato spread and a healthy topping of spinach and sprouts. Kids will definitely love this colourful vitamin-rich treat, while adults will relish the low cholesterol start to the day!

Discover a new way to make a creamy, flavorful and low-calorie gravy. Packed with delicate seasonings and spices, this Low-Calorie Nawabi Curry makes a wonderful fare especially when served hot with rotis . Apart from being a low-calorie recipe, this curry has a wealth of nutrients like vitamins A and C.

If you are a step more than vegetarian and won’t consume dairy products either, this is the perfect cake recipe for you. The butter that is traditionally used in cakes is substituted by any clear, refined, odourless vegetable oil, such as sunflower oil. To test if the cake is done, pierce a toothpick through it, if it comes out clean, it is done. Otherwise it needs to be baked for a few more minutes. Avoid using too much baking powder and vinegar to prevent the cake from drying up; however too little will make it harder than desired!