Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish


Each Maharashriyan family has their version of takku.Sweet and sour, this relish is not cooked like South Indian thakkus / thokkus and the use of finely chopped onions gives it a unique sweetness which is different from the sweetness that jaggery gives to the dish.

Summer is the best time to make pickles, chunda, launji etc apart from fresh chutneys. One can see carts full of raw and ripe mangoes all over the city and this year has brought in a very good crop of mangoes of all kinds.

We don’t use the ramkela variety of achar ka aam for these chutneys and relishes but the smaller variety whose skin is softer then the pickling mango of north.

You can eat this relish with almost anything from rotis to curd rice or even mathari etc. I sometimes spread it inside wraps to give them a tangy flavor.

I make it fresh in small quantities because that’s how it tastes best.

To make this lip smacking takku you will need very few simple ingredients.


Medium Size Raw mango – 2 grated

Onion – 2 medium size

Salt- to taste

Red chili powder – 1 teaspoon

Mustard seeds brown (rai) – 1 teaspoon

Mustard seeds black (sarso) – 1 teaspoon

Fenugreek Seeds – 2 teaspoon

Oil – 2 tablespoon

Asafoetida – 1/4 teaspoon

Jaggery – as per taste and sourness of mangoes.

Steps –

Wash, peel and grate raw mangoes. Keep aside.

I like those which are beginning to ripe a little from inside along with completely raw ones. Gives takku a lovely flavor.

Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.

Warm a seasoning pan and dry roast the brown mustard seeds and one teaspoon of fenugreek seeds separately till fragrant. Don’t let them burn.

Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).

Now add this powder mix along with  red chili powder, salt, onion and jaggery in grated raw mangoes and gently mix well with your fingers by tossing the mixture slowly. .

Let it sit for half and hour then taste and adjust sweetness, salt and spices. By now jaggery will melt and get well incorporated with the juices released from mango and onions.

Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it. When they crackle, add the remaining fenugreek seeds and let them brown a little.

When the oil cools down, pour it over the takku and mix.

Your delicious takku is ready to eat.

This keeps good for a week to ten days in the fridge.

There isn’t much oil in this recipe and  unlike other thokku it is not cooked. You will relish the raw flavors of mango and onion in this relish.

Serve with chapati, curd rice, mathari or chapati nachos or use it for layering rolls etc. The tangy sweet taste will always tickle your taste buds.




Summer Special – Healthy Green Plantain Raita

Summer months are for eating light and healthy. Yogurt based dishes especially raitas are cooling and nutritious too. I often make a big bowl at lunch and pair it with simple zeera rice or mixed grain roti & sabzi. Green plantain is cooked like potatoes and used in many recipes as it can not be eaten raw. One can make cips, kebabas, koftas, stir fry, raita and various types of curried or dry vegetable dishes from it. These are nutritious and rich in dietary fiber among other things.Packed with carbohydrates, Vitamin A (more than ripe banana), B Vitamins esp B6, potassium, iron, magnesium these are a good choice to add to your meals.  Raw Onion gives this raita a little crunch and it is good to eat raw onion during summer as it has a cooling effect on the body.

To make this cooling raita you will need :

Ingredients :

Raw green plantains – 2 Medium size

Onion – 1 medium (Optional)


Green chili – 1

Grated Ginger – 1 inch

Salt = to taste

Red Chili Powder – (For garnish)

Roasted Cumin Powder ) For garnish

Curd / yogurt – 1 cup whipped

For tempering :

Curry Leaves – 1 sprig 5-6 tender leaves)

Mustard seeds – 1/2 teaspoon

Red whole chili – 1/2

Asafoetida – 2 pinches ( optional but it gives a nice flavor)

Oil – 1/2 teaspoon

Steps – 

Wash and steam or boil green plantains in steamer or pressure cooker. Three whistles are enough but it depends on the size of banana.

Take out , peel the skin and roughly mash the plantain. Some people mash it smooth but I love small soft chunks in the raita.

In a bowl whip the curd till smooth. Add salt to taste.

Add the mashed plantain, grated ginger and chopped onion. Mix well. Raw onion is good to eat in hot summer days.

You can add a little roasted cumin powder and red chili powder too.

Add fresh coriander leaves and mix.

To prepare the tempering :

Take a seasoning pan and put it on low flame. Add oil and when it warms up add mustard seeds and asafoetida. When the seeds start to crackle add curry leaves and red whole chili and chopped green chili. Don’t let the seasoning burn.

Pour it over the raita.

Serve chilled with rice or roti.

Some recipes call for chana dal and / or washed urad daal in tempering. I have not used them here but they do enhance the flavor. Use 1/2 teaspoon of each if desired.


Summer Special – Roasted Bell Pepper Raita

It is hot and humid here in Delhi and to beat the heat I always prefer to keep my meals light and include loads of simple yogurt based dishes, dips, raitas etc. I love the cooling effect of cucumber raita, pumpkin raita, lauki or bottle gourd raita, bathua raita, raw plantain or kacche kele ka raita and the everyday tomato, onion raita. Sometimes with poories etc I make the boondi ka raita as well. Fruits or veggies with select spices and whisked yogurt is all it takes conjure up this lovely side dish. The yogurt based condiment is one of the most favored side dishes all across India and forms an integral part of most of the traditional Indian meal. .The cool raita often balanced the hot spicy main dishes in our cuisine and also tones down the intense flavors of main dishes.  I use home cultured yogurt which I think is the best but sometimes I also use the mother dairy dahi which is great for making raitas. The better the yogurt the better the raita.

When I saw the recipe of Roasted Bell Pepper Raita posted by Monika Manchanda on twitter I immediately hopped over to her fantastic blog Sin-a-mon Tales. It looked so appetizing and colorful that  I decided to try it out the very next day. The flavor of charred sweet peppers was mind blowing.

I have used roasted bell peppers in yogurt dips but not as a raita. They gave this raita a very beautiful texture too apart from the burst of colors. The seasoning made it super delicious. Like her, I too love to season my raitas. It just takes the raita to another level of deliciousness.

Though you can click the link above to read the original recipe by her I am still posting mine here.

Roasted Bell pepper Raita :

Ingredients :

Red Bell Pepper – 1

Yellow Bell Pepper – 1

Yogurt – 1 Cup

Salt – to taste

Roasted Cumin Powder – 1 teaspoon

Red Chili Powder – 1/4 teaspoon

Fresh Coriander Greens – 2 tablespoons finely chopped

For Tempering :

Olive Oil – 1 teaspoon

Mustard ( sarso) Seeds – 1/2 teaspoon

Whole Dry Red Chili – 1-2

Cumin ( zeera) Seeds – 1/2 teaspoon

Asafoetida – a pinch

Steps :

Take yogurt in a deep bowl and whisk properly so no lumps remain and it is nice and smooth in texture. Add salt, little roasted cumin powder and a little red chili powder and finely chopped coriander greens. Stir and keep aside.

Wash and pat dry the bell peppers and brush a little oil on them.

Roast them on direct flame or in oven , turning now and then to achieve uniformed roasting. They should not burn but cook evenly.

Once done, place them in a zip-lock bag or wrap in clig wrap to sweat for a few minutes. I find that this makes it easier to peel the charred skin off the peppers.

Remove the charred skin and wash so that all the black skin is cleared.

Chop the peppers and add to the whisked yogurt.

Mix it well.

Heat a small frying pan and  warm the olive oil . Once warm, add asafoetida, mustard seeds and cumin seeds. When they crackle, add  whole red chili pieces. Saute for half a minute. Nothing should burn but give out a nice aroma.

Tip the seasoning over the raita and garnish with more coriander greens.

Serve with parathas, biryani, rotis, poories, pulao or just have a big bowlful all by itself.

I paired it with khatti meethi kaddu sabzi and roti on day 1 and then again with sattu ka paratha and baingan chokha on day 2. This one wasn’t seasoned but tasted as awesome as the first one. 😀

Trust me this is one hell of raita and you will always love to make for any of your lunches, dinners for family and friends.



When Life Gives You Lemons…

In Himachal it is called Khatta, in Uttarakhand, simply neembu. Some call it galgal (though I think galgal is tougher variety) or hill lemon. I was lucky to get some fresh lemons. It’s a sturdy fruit and stays for long. I love shikanjee made from this and pickle too. In kumaon, the local women make a dish called ‘nimbu’ with this. Made with lime, creamy yogurt, flavoured salt(pisi nud), raddish, carrot, jaggery etc. They also concentrate its juice by heating.  This juice, called “chukh” in local dialect, is then stored in glass bottles and is used later in the season as souring agent and for other recipes.  Lemon marmalade is to die for but I have not tried it with hill lemons.

On my recent trip to Ranikhet and nearby areas I saw a lot of trees loaded with this juicy citrus fruit and even the markets were full of them. We relished the jalzeera and shikanjee made from these khattas almost daily.

I was fortunate to get my hands on freshly plucked lemons of two sizes.

Now a traditional lemon pickle takes about 15- 30 days of sun warming to mature and I was dying to savor some fresh tangy sweet pickle and decided to use the large khatta to make an instant pickle. Pickle for me is inevitable part of a meal without which the meal seems incomplete. Be it hot aaloo paratha, khichadi or simple daal chawal, a delicious pickle can be a complete game changer.

Every household has its own unique recipe for pickling various fruits and veggies. Regional ingredients (spices) are used to give the pickle its distinctive taste.

This hill lemon pickle is my favorite though the spicy one that came from my mother in law’s village was out of the world. I am trying to procure that recipe. Lemons are usually cheaper in winter so a big batch will be made then too.

This instant pickle has a unique taste of coarsely pounded spices, sugar and lemon. It tastes delicious. It is also digestive and its taste enhances as the pickle matures. Though it doesn’t need any warming in sun, I still keep it in sun for a week. For instant consumption I take out a small quantity in a small jar / barni or glass bowl.

I must tell you that these instant fixes can not beat the traditional way of pickling and the taste differs but then when craving hits you big time you need to settle for a quickie. 😉 Boiling or microwaving also kills the Vitamin C  😦 unlike traditionally sun soaked lemon pickles.

There are a few things one must keep in mind while pickling. Everything you use should be dry and clean. Always take out  a small quantity for daily use so the main jar is not opened and exposed to impurities everyday. The utensils and jars should be washed and dried properly. Moisture is the biggest culprit in ruining pickles and any lapse would cause mold to form. .Pickles are a labor of love and care even these quick ones. .

Remember how pickling used to be an annual ritual at your granny’s home? How the pickle jars were jealously guarded and only one person would handle them? The small storeroom or bhandarghar where the barnis were stored away from the praying eyes and kids who left no opportunity to steal some tangy deliciousness while the elders got busy doing stuff that elders do? 🙂 Those were the good days. The whole house and sometimes the lane too would fill with the mouthwatering aroma of freshly made achar making everyone drool. Pickle making was a community affair and women would gather to catch up with each other, harvest the fruit, blend, pound spices and mix the ingredients under the watchful eye of an old matriarch. Sigh! Those are the earliest food memories I have and the fondest ones.

Here is the tangy sweet spiced up Hill Lemon or Khatta Pickle recipe :

Ingredients :

1 big hill lemon ( this one was about 250 gm)

4 teaspoon salt

1/2 teaspoon black salt (kala namak)

1 cup sugar

1/4 cup shakkar or jaggery powder (optional)

1/2 teaspoon fenugreek  seeds

1/2 teaspoon mustard seeds

5-6 cloves

1″ cinnamon stick

8-10 black peppercorns

2 black cardamoms ( just the seeds)

1/2 teaspoon ajwain seeds (carom seeds or bishop’s weed)

1 teaspoon Turmeric powder

3 teaspoon red chili powder

1/4 teaspoon asafoetida

( you can adjust the salt, sugar, spices etc according to your taste. Also, the use of jaggery is optional. Jaggery ferments quicker so I use it only for a small quantity pickle. For others I prefer sugar.)

Method :

Wash and wipe the Hill Lemon with a kitchen towel.  Always prefer lemons which have no skin bruises.

Cut the lemon in small pieces and place them in a microwave proof bowl. Close the lid and microwave them for 3-6 minutes. You need to stop and check the softness of the skin in between. Alternately, you can place the whole lemon in a steaming basket and pressure cook it till three whistles. Do not overdo it or the lemon will become a pulp and also turn bitter. If using usual thin skin small lemons (kagazi neebu) reduce the time to one minute or two depending on the quality of the fruit.

Once the skin is soft to touch and breaks easily, let the lemon cool completely.

When the lemon pieces are cool, transfer them to a wide glass bowl and add, salt, chili powder, black salt, turmeric powder, asafoetida, sugar and jaggery powder (some people make a syrup and add that but I just put the shakkar as it is and give it a good mix).

Give this a good mix using clean and dry spoon.

Now pound cloves, cinnamon stick, black pepper corns, seeds of black cardamom and ajwain seeds coarsely in a mortar and pestle. You can grind them to powder too.  Dry toast the mix with fenugreek and mustard seeds on low heat. Keep in mind to just slightly warm the spices or the mix will become bitter.

Add this spice mix to the lemon mixture and give it a stir. You can coarsely ground the fenugreek and mustard seeds too or use them whole like I did.

At this point you can either add two tablespoon of olive oil or smoked and cooled mustard oil or just omit the oil. The pickle won’t go bad if there is enough juice to submerge the pieces.

Once all the ingredients are mixed, taste the pickle to add anything to suit your taste. The sugar and salt will make the lemons sweat and release the juice. That’s a good sign and will make the pickle taste better and help in preservation too. As the days pass the pickle will thicken a bit.

Spoon the tangy sweet spiced up lemon pickle in a clean dry airtight jar, close the lid properly. Your instant Hill lemon pickle is ready to eat. You can keep the jar in dry summer sun for a few days to mature but it is optional.

You can add slit / diced green chili and/or ginger julienne to this pickle. Though I don’t like green chili in a sweet sour pickle. Ginger tastes great.

If kept in the fridge, the pickle stays up to three months.


Relish this lipsmackingly delicious pickle with curd rice, hot parathas, roti or just about anything.


Peanut Garlic Dry Chutney Powder

I am a sucker for garlic and this Maharashtrian dry chutney is my favorite. We also make other variations of it by adding channa daal / sesame seeds / curry leaves / dry roasted coriander seeds or grated dry coconut but today I will share the basic recipe for lasun shegdana kordi chutney or podi.

It is simple, flavorful and goes well with anything from chapati, bread, pav, dosa or cheela or idli. Layer it inside the vada pav or toss a little over some salad.

Bajra Bhakri With Lasun Peanut Chutney

(The authentic vada pav chutney has grated roasted  dry coconut it in. Will share that recipe soon.)

You can also eat it with hot steamed rice. Just don’t forget to top it up with hot ghee (clarified butter) for that yummy taste. The minimal ingredients make it very versatile in use.

This chutney pairs well with bhakri made with either jowar (sorghum flour) or bajra (Pearl Millet flour). A dollop of fresh butter and the hot chutney adds to the flavor of the freshly made bhakri. I make Zunka Bhakar and serve it with this chutney and some raita or plain yogurt. A wholesome rustic meal full of nutrition.

To make this spicy chutney powder you will need :

Ingredients :

Raw Shelled Peanuts – 1 cup

Garlic – 8-10 cloves

Dry Whole Red Chilies – 4-5 ( use them as per your heat threshold)

Groundnut Oil – 3 tablespoon

Asafoitida – 1/4 teaspoon

Tamarind – lemon size ball ( deseeded)

Salt – To taste



  1. Dry roast the peanuts and rub them to remove the skin. Blow the sking away. Keep the peanuts aside to cool. Always roast a few at a time and on slow heat or they won’t get roasted properly. Either they will burn or remain raw. Nuts do not like crowding. 🙂
  2. In a kadhai or pan add a little oil and caramelize the garlic cloves. Keep 2-3 aside if you like the raw flavour of garlic otherwise saute them all. Once done, take them out in a plate and chop roughly.
  3.  Now roast the whole red chilies for that deeper flavour. You can omit the roasting of garlic and chilies if you wish but roasting them adds to the flavour and helps to keep the chutney powder for longer time.
  4. In a grinder add all the ingredients and pulse it to a medium coarse powder. Do not make it very smooth or the oil from peanuts will start separating. Also ensure that the peanuts are cooled before grinding. Always pulse slowly to get the right coarseness. e don’t want a garlicky peanut butter, do we?
  5. While grinding stir the mixture with a spatula between each burst to ensure even grinding. The chutney tends to become clumpy so loosening it helps in a good texture.
  6. Take it out in an air tight container and use when desired.
  7. You can store it for at least 2-3 weeks. Longer than that may turn the peanuts rancid and the chutney will go waste.
  8. Some people dry the chutney powder in the sun for an hour or so to remove all moisture and then store it a bit longer. I prefer to make in small quantities. The freshness of the chutney is the key to the authentic aroma and flavour.
  9. The spicy garlic peanut dry chutney powder is ready to eat.




Sundried Indian Gooseberry Supari|Candy

Sundried sweet amla candy and the salted tangy amla supari are very good methods of preserving the fruit. These can then be used as mouth fresheners and appetizers. Every year ma used to make them in winter and all through the year we would munch on them. I learned from her and began making my own version.

I know I am going overboard with amla recipes but then this fruit deserves such attention. A potent source of Vitamin C ,it helps our body’s immune system, digestive system and is good whichever way you eat it. In Ayurveda Amla is used to make many preparations including the well known chyawanprash. This bright green translucent fruit is full of other nutrients too. You can Google to look them up.

Beginning from October fresh amla is easily available in markets. This is the time to eat it raw in chutney, or with salt. You can add it to many dishes ( daal, rice, tamdi, veggies, salads, juices, squash etc) or make a jam or pickle it, make a preserve in honey. Even make candy or salted mouthfreshener or mukhwas, like we will make today.  My son thinks I am obssesed with it. Maybe I am, it is a key to good health and helps to detox the body among other things. 😀

To make the Amla mukhwas/supari/appetizer take fresh unblemished fruit when it is in season. Wash it properly and pat dry. Now grate the fruit and keep aside.

In a plate mix rock salt, table salt, ajwain (carrom seeds),  asafoitida and mix properly. Add this to the grated amla along with little ginger juice and lemon juice. (250 gm grated amla, 1 inch ginger juice, 1 tablespoon carom seeds, juiceof 1/2 a lemon, 1 teaspoon teaspoon table salt, 1 teaspoon rock salt (leveled).


Keep this in sunlight for 5-6 days. The drying time will depend on the amount of sunlight and heat it gets. Once the grated fruit changes colour , shuffle it so that it is properly dried.

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The wedges you see is the Amla candy which is sweet. I will give a quick recipe for that too at the end of this post.

After 6 days the tangy amla mothfreshener/ appetizer/supari is ready to eat.

You can eat it in this shredded form or make small  size balls. I prefer it like this.

Amla Supari (mouthfreshener)


The darker ones are from last winter.

It is a unique experience to have a taste tangy supari and then the sweetness  that lingers in your mouth if you drink water just after having it.  It is a good digestive aid too. They are so easy to make I have now stopped buying them. Do try.


Amla Candy (Sweet)

This sweet dry Amla Candy is highly addictive and I eat 5-6 at a tme daily. This one in the pic is gifted by someone. I still have to make the candy for this season but it closely looks the same as the recipe is the same. To make this tongue tickling candy you will need 1/2 kg Indian Gooseberry, 100 gm Rock candy or mishri Or granulated sugar. (Rock candy is better than sugar for health reasons but these were made with granular sugar), 1 teaspoon Ginger juice, 1 tablespoon lemon juice.

Boil/ steam the Amla and separate the wedges. Throw the seed. Dry these wedges for some hours in the sun so that all the water evaporates.

In an air tight bottle place these wedges of amla, add ginger and lemon juice, stir and add the sugar on top. (If using rock candy or misri , crush the misri and add the powder on top of the amla wedges). Tightly close the lid and keep the bottle in sun for a few days till the wedges settle at the bottom.  You will notice that once the sugar  melts it has turned into a syrup. Open and stir the mixture with a clean dry spoon so that the sugar is properly dissolved. In 5-6 days of good sunlight they will soak up all the sugar. ( we did it with the Amla Honey preserve too )

Once the wedges have settled at the bottom open the lid and strain the wedges in a bowl. Use the syrup to make amla sorbet.

Now let the amla wedges stay in the strainer till all the water is drained from them.

Take them out in a thali/ plate and dry them completly in the sun. Dry them completely.

Once they are  dry, chewy and brown in colour, rub in some powdered sugar or powdered rock candy (misri). Let them dry some more in the heat of the sun.

Your amla candy is ready to eat. Store in an airtight container and enjoy the goodness of amla all through the year.

You can make it chatpata or tangy by adding roasted cumin powder, rock salt, fennel powder etc. It will have a darker brown colour..

If the fruit is dried properly it will stay for a long time.

Enjoy them and do let me know if you make these.






Recipe – Indian Gooseberry |Amla Chutney With Peanuts

Indian gooseberries | Amla | Nellikai, dried or fresh, pickled or raw, I like them in any form. Apart from the usual culinary uses Amla also plays a major role in traditional Indian medicines. Unique in flavour, this lovely neon green fruit is in abundance. The ripe ones have a lovely golden yellowish hue. I have also seen some with a pink tinge or rusty-red, even white.

Though it is exceptionally tart and astringent, the water tastes sweet after a bite or two of this fruit. I love eating it raw with little sprinkle of cayenne pepper and salt. One has to develop a taste for it to eat raw but one can use it splendidly in chutneys, jams, murrabas (preserves), candies or grate it and add to vegetables, rice, daal, soups. salads too. Amla juice is considered very beneficial for many diseases and for cleansing the toxins from the body. Add amla to any of the fresh fruit juices to enhance its taste and nutritional value. The fruit is an excellent source of Vitamin C (100gm of amla has approx 600mg of Vitamin C, over 240% RDI). One berry may contain Vit C of two oranges. That’s a lot.

The fruit pairs well with many of the fruits, vegetables, herbs and spices. The classic green chutney with mint/coriander and amla is part of dialy meals across India.

When choosing the fruit, always pick the ones which are not bruised, taut and full to get maximum flavour.

I love to make chutneys of various kinds and you can use amla in a variety of chutneys. This one is with roasted peanuts. You can use soaked raw peanuts too. I prefer the roasted flavour. I didn’t know that peanuts weren’t actually nuts but were part of legumes like beans and that boiling peanuts increases its disease fighting compounds.

Peanuts are heart friendly and I love them in all forms. From simply roasted/boiled/ salted/unsalted ones for munching to adding them in various recipes or even those coated in jaggery. Remind me to make peanut brittle or moongphali ki patti. yummiest thing ever. A few days back I made the first batch of peanut butter and it is vanishing rapidly.

To make Amla Peanut chutney you will need :

Handful of shelled, roasted or soaked peanuts

Raw Amla – 1-2 medium size

Chopped coriander greens –  about 1/2 cup

Garlic pods – 3-4

Ginger – 1/2 inch

Green chilli – 2-3 ( as per taste and hotness)

Salt – as required

Ingredients in a grinder

Ingredients in a grinder

Method : 

You can soak the peanuts in drinking water and use them with the papery skin they have. I roasted the shelled peanuts on low heat till they gave out the toasty aroma. Once roasted, remove the skin by rubbing the peanuts between the palms of your hands. Use peanuts that are clean, not bruised or blemished or broken. Remember to use a handful to roast any nut. Nuts don’t like to be crowded. If you put a large amount they won’t get roasted equally and burn too.

Wash and cut the Amla in wedges. Remove the grape like pit. Chop green chillies, ginger and garlic roughly.

Add all the ingredients in a grinder with a bit of water to make a smooth paste. I do not like the chutneys to be very smooth so I leave them a bit grainy ensuring that the ingredients have grinded properly.

Spoon the chutney in bowl and squeeze some lime over it (half a lime).

Amla Peanut Chutney

Serve it with almost anything. Use it as spreads for sandwiches like I did or pair it with sooji / besan ka cheela.

The chutney goes well with everything.

Guacamole Recipe With A Twist


Today is Guacamole Day and what better way to celebrate it than make a delicious Guacamole dip with a twist of taste. The dip tastes awesome with tortilla chips but you can use it as extra topping for tacos, fajitas, burritos, pita pockets, quesadillas, burgers. It makes a good spread for a wholesome sandwiches too. It pairs well with steak and bacon too. The dish is rich in both soluble and non soluble fibers, potassium, folate, iron, phosphorous, B vitamins, vitamin E, Vitamin C and other essential nutrients.Avocados are super food and are very good for skin and hair.

Make sure to keep the dip in a tightly closed container in the fridge otherwise it will turn brown and not taste nice. There are many ways in which you can make this classic dip. This one here has an Indian twist of taste to it.

To make this spicy, tangy dip with the buttery, nutty taste of ripe avocado you will need :

2 large ripe avocados

1 medium red onion

1/4 English carrot

1/2 plum tomato

2 green chili

2 big clove of garlic

1/4 teaspoon brown mustard (freshly pounded)

Red chili powder (to taste)

A dash of home-made chaat masala

Juice from half a lemon

Juice from half a lime

Sea salt ( to taste)

Freshly ground black pepper (to taste)

Freshly ground white pepper (to taste)

coriander greens ( three springs, finely chopped)


Take ripe avocados and cut them in half. ( To check the ripeness, gently press the fruit, if it feels soft it is good to use. Too hard or too soft won’t make a good guacamole.)

Remove the stone and scoop out the flesh in a bowl.

Immediately add fresh lemon juice to avoid oxidation and browning of pulp.

Gently mix the juice so that all the pulp gets coated with it. Mash it with a fork into a smooth paste or keep it a little chunky. Whatever floats your boat.

Finely chop the onion, green chilies, carrot, tomato, coriander greens and add to the avocado pulp.

Roast and mash the garlic. Add to the mix.

Now add salt, red chili powder, chaat masala, freshly ground black pepper and coarsely pounded brown mustard seeds to the mixture and stir everything into a nice smooth dip. You can adjust the spices according to your taste.

Add the lime juice and mix till all the ingredients nicely. Adding the juice from an orange also tastes great. I sometimes add a dollop of sour cream instead of lime juice. Tastes creamier and tastier.

Garnish with fresh coriander leaves and serve with your favorite dish.

Sprout Salads With Raw Mango – Two Recipes

I love sprouts and make salads, chaats, usal, sprouts kadhi, I also toss them in soups, fill them in sandwiches, stir fry them, add to pulao, omelette, scrambled eggs or just grab a handful of raw sprouts to munch along with the breakfast.

I have the methi( fenugreek sprout) vegetable recipe on my blog  which you can try. I usually sprout, moong (green gram), kala chana (bengal gram), lobia ( black-eyed beans), Moth/matki ( turkish beans), masoor(whole red lentil) and methi (fenugreek).  One of my favorite street food used to be the mong bean chaat or the bengal gram chaat sold by the khomechewalas. Spicy mix of sprouts, chaat masala, salt topped generously with lemon juice was something I enjoyed eating.

Who wouldn’t be tempted by this sight 🙂 ?

Sprouts are considered super-foods and are concentrated source of protein, minerals(iron, potassium), enzymes and vitamin C. As we usually eat them fresh we can be sure of getting optimum nutrition. The ‘living enzymes’ make them easy to digest. They also contain antioxidants and fiber among other things.

Here we will make the two salads or chaats whatever you prefer to call them. You can use the same method for other sprouted lentils, beans like moth, masoor too. I have used raw mango/ kairi. ambi in these salads. This raw mango had ripened slightly so had a sour-sweet taste that went very well with the other ingredients.

I used to eat the sprouts raw but these days due to weak digestion I steam them a bit just to take away the rawness.

To make the sprouts:

Wash the beans/lentils properly under running water.

In a clean utensil soak them with enough water covering them. Keep them overnight or till they split. Keep them covered with a lid.

Once the lentils/beans have swollen, drain the water and gently put the lentils/beans in a sieve and wash them under clean running water. I use the filtered water.

Place the sieve on a small container and cover with cheese cloth or muslin cloth for the sprouts to appear. You need to keep the lentils/beans in a dark, warm place.  Once you get the desired length of the sprouts wash them again and drain properly.

Keep them in the fridge. The sprouts will continue to grow but very slowly. I prefer to make them in lesser quality and use them fresh.

For the Bengal Gram Sprout chaat/Salad and the Moong Bean Sprout Salad/Chaat you will need :

Bengal Gram  sprouts – 1 cup

Raw mango diced – 1/4 cup

Red Onion – 1 medium roughly chopped

Tomato – 1 Large  chopped

cucumber – 1/4 cup diced small

Green Chillies – 2 small finely chopped

Fresh coriander leaves –  For garnish

Fresh mint leaves – 1 teaspoon finely chopped

Black pepper Powder – 2 pinches

Salt – to taste

Chaat masala – optional

Lemon – 2

You can add finely diced red, yellow bell pepper, boiled potatoes to too but I prefer it this way.

To make the chaat / salad 

I steam the sprouted lentil/beans but you can use them raw. If you are steaming, make sure they retain their crispness and don’t become mushy.

In a bowl toss the bengal gram sprouts, diced tomatoes, chopped onion, diced cucumber, chopped green chillies, finely chopped mint (if available), finely chopped fresh coriander, diced raw mango (this one is a bit sweet sour but you can use the totally raw kairi too). Add a few peanuts if desired. mix well and add salt, pepper powder and salt. Squeeze a generous amount of lemon juice and toss the chaat/salad.  I use very little table salt as the chaat masala too has salt in it. You can toss in pomegranate seeds too. They taste awesome in this salad. Once everything is mixed well your sprout salad much bowl is ready. I often eat it as an evening snack. To make it look like authentic street side chaat serve it in a pattal or paper plate like the one in the pic below.



For the Moong Bean Chaat/Salad 

Just replace the bengal gram sprouts with the moong bean sprouts. You can make any sprouted chaat like this. You can combine some sprouts to make it even more healthy.

Colourful, tangy, nutritious these chaats/salads can be had any time of the day.


Mix all the ingredients at the time of serving or the chaat/salad will turn watery and smell. 

 I sometime add saunth to it just to make it lip smacking good. You can read the Recipe here. Add a little warm water to 2 tablespoon of this thick saunth and mix well to make it thin. (optional) 

An interesting variation is to fill the golpappas/panipuri with the sprout mixture, top it with beaten curd and saunth and enjoy it as an evening snack.  I will post a photograph the day I make it… 😀 which will be very soon. 

Mediterranean Chickpeas Salad


I love chickpeas in salads. Full of nutrition they are a storehouse of protein, folate, fiber and iron. The chopped fresh veggies give the salad a unique crunch and color. Feta cheese crumble and oregano makes it simply out of the world. I make various versions of chickpeas salad depending on the availability of vegetables. The crunch in the veggies blends beautifully with the creamy texture of the chickpeas. It is a very versatile recipe and pairs perfectly with Grilled Chicken Breast. You can serve it with warm pita bread or pits chips too. You can also fill it in a pocket pita or a sanwitch and eat it drizzled with wonderful tahini. I had it with whole wheat pasta and the flavours were just terrific. You can serve it on a bed of greens such as butter lettuce.

All through the summer and monsoon I make this colourful salad.  Filling, healthy and quick to make. Go ahead and indulge.

To make this delicious salad you will need

11/2 cups of boiled chickpeas (I soak them overnight and pressure cook them with a little salt till they are firm yet cooked. Usually two whistles are good enough)

Red bell pepper – 1

Yellow bell pepper – 1

Orange or Green bell pepper – 1

Cucumber – seeded and diced small

cherry tomatoes – orange /red  or plum tomatoes – diced small

Onion – 1 big chopped coarsely

1 cup crumbled feta cheese

Dried oregano – 1 teaspoon

Lemon Juice – 1/2 cup

Fresh chopped Coriander – 1/4 cup ( you can add chives, parsley or basil too)

Fresh cracked black peppercorns – 1/4 teaspoon

Salt – to taste ( I don’t like to add table salt to salads)

Cumin seeds – roasted and ground ( 1/4 teaspoon

(you can add Olives too)

Garlic – 1 big clove pressed (optional)

Extra Virgin Olive Oil – 1 table-spoon (optional )  You can use a flavored one for dressing)

To make the salad :

In a bowl toss together the salad ingredients ( all ingredients must be chopped fine and in equal size). Now whisk lemon juice, olive oil and oregano and other herbs in a separate bowl and stir it in the salad. Add crumbled feta cheese. Use the salad as a side dish or just enjoy it as a light meal on a hot summer day. If you are preparing this in advance for a lunch or dinner,  just cut all the ingredients and keep them in separate bowls. Assemble just before serving. The water in the veggies causes the salad to lose its crispness if prepared and kept for a long time.

Enjoy this bright flavoured salad any time of the day.