Recipe – Cooked Sweet And Sour Raw Mango & Onion Chutney


Though there are hundred of recipes for mango relish and chutneys made with raw mangoes this one is unique because it uses red onions unlike the other cooked sweet and sour chutneys with raw mango and jaggery.

I learned it at my in-laws’ house where every summer my MIL would make this lip smacking chutney and we devoured it with parathas, missi roti, cheelas, poori or curd rice or just licked it off the spoon. I was surprised how the onion gave a unique flavor to the chutney. I had not eaten or seen this earlier but  found that it was regular summer special in her village in Una district of Himachal Pradesh. Many other areas in Punjab too had a slightly different version of it.

This chutney can stay in the fridge for at least a month. Always choose unblemished raw mangoes for this, a bigger variety is better but you can use any local variety. I use pure organic jaggery for it. Unfortunately you can’t replace it sugar. The texture and taste will completely change. It is advisable to make it in an iron wok or kadai to get the maximum benefit and taste.

It is a simple recipe to follow.


Raw Mangoes -1 kg

Pure Jaggery  – As required. It depends on how sweet you want the chutney to be. The taste should be a perfect balance. 100 gm is usually good.

Red Onions – 4 large

Black pepper corns – 8-10

Red chili powder -1 teaspoon

Asafoetida –  1-2 pinch

Cumin Seeds -1 teaspoon

Vegetable Oil – 3 tablespoon

Broken Dry whole red chili – 1-2 (remove the seeds)

Salt – to taste


Wash, peel and slice the mangoes in long pieces.

Peel and cut the onions in thin slices.

Grate the jaggery and keep aside.

In an iron wok / kadai  or heavy bottom pan heat the oil,  once the oil is hot lower the flame and add cumin seeds. When the seeds begin to crackle, add black peppercorns, whole red chili and onion slices. Add asafoetida or hing and stir.

Cook on low medium flame till the onions become a nice golden brown then add sliced raw mango. Mix all the ingredients properly and add salt, chili powder. Mix the spices well so that all the mango pieces get properly coated.

Cover with a lid and cook on low flame till the mango slices become soft. Keep stirring in between.  Once the pieces are soft yet firm add the grated jaggery.

The amount can vary according to the taste but keep in mind that there should be a perfect balance of sweet and sour. I prefer it less sweet and more spiced.

Cook the mixture on low heat and keep stirring so it  doesn’t stick to the pan bottom. Check for the spice, salt sweetness and adjust if required. While cooking make sure that the mango slices retain their texture. They shouldn’t become a mush.

Once the jaggery melts properly and everything gets mixed nicely turn off the gas and let the chutney cool. Spoon in the chutney in a clean and dry jar and put the lid on.

Always use clean, dry spoon to take out the chutney.


Homemade Apple Jam

Winter is usually the time to make all these delicious things, peanut butter, jams, jellies, pies , carrot and pumpkin Halwas etc. It is that time of the year when the markets are full of colorful veggies especially the leafy greens and delicious apples, raspberries, guavas and strawberries.

Homemade apple jam with a dash of cinnamon or clove is something I love. It is easy to make and tastes somewhat like the apple pie filling. I keep changing the spices I add to it. Clove and  black peppercorn taste the best but you can go with a dash of apple pie spice mix or keep it plain and simple. I prefer the natural fruit pectin to do the trick so never add artificial pectin. As for sugar, if you choose sweet, juicy apples you will need very little sugar.


Ingredients :

Red Delicious Apples –  1/2 Kg.

Sugar – 1Cup

Lemon Juice – 4 Tablespoon (1 big size lemon is good)

Warm Water – Enough to submerge the apple

Cloves – 3

Black pepper corns – 4

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1. Wash, peel, core and cut apples in small cubes.  (You can grate them too)

2. Take a heavy bottom pan and put chopped apple in it. Pour just enough water to submerge the apples.

3. Add cloves.

4.  Keep the pot on high flame to bring the water to boil and then lower the flame.

5. Keep stirring till apples soften.

6. Remove any foam that forms on top of the mixture.

6.  Add sugar once the apples becomes soft. Mash them to get a smooth texture. You can keep the chunks too. I sometimes prefer the chunky jam.

7.  Add lemon juice at this point

8. Keep the flame low and stir continuously so that the mixture does not stick to the bottom of the pan.

9.  Cook it till the mixture passes the “setting test” .

 The test to check if the jam is ready

Take a clean glass plate and put a spoonful of jam on it. If the mixture runs on tilting the plate , it is not done but if sticks to the plate and glides slowly then its ready to cool. After cooling it will thicken more. If it seems too thick then add a little water and continue to simmer till it passes the test, if it’s runny the simmer for some more time and then remove for cooling. 

10. Cool the mixture and slowly spoon it into sterilized jar. Do try this simple and delicious apple jam without all of the preservatives and additives you find in the store bought items.

Happy Eating !

Pasta Italiano By Kid #2

We are a family of foodies who love to experiment with aromas, tastes and the colorful ingredients. Kid #2 is a budding chef  and at the age of 15  he dishes out some amazing stuff now and then. Cooking together is always fun and therapeutic too. It is amazing to see kids churning out new stuff . I love it  when boys can manage such wonderful cooking. 😀  I know he won’t starve when alone. By the way he makes the usual regular  dishes also. 🙂

I think it is good to share what your children specialize in , just to give them a boost.

It is  passion with us when it comes to cooking, baking etc.

So here is a Sunday special for all of you .

Pasta Italiano

we can have a lot of variations here  and add our favorite herbs and other toppings. This is a basic recipe. My favorite.


Fusilli Pasta – 2 cup ( you can take any)

Tomatoes –  5

Onions 2

Garlic -2 pods (Big) ( I prefer more)

Tomato Ketchup – 5-6 table-spoon

Dash of Asafoetida

Red chilli – 1/2 tea-spoon

Salt – to taste

Coriander , Theme, parsley, basil or any other herb- 2 table spoon ( chopped)

Green chili- 1 ( de seeded and  slit into two)

Olive oil – 2 table spoon


Heat water with a few drops of oil and a little salt . Add pasta and cook till soft. Remove from heat and drain in a colander. Keep in under cold water for a while so the pasta doesn’t stick .

Keep aside and keep a heavy bottom pan on heat.

Add olive oil and fry  the finely chopped onions, garlic and green chili till golden brown . Add finely chopped tomatoes . Sprinkle asafoetida.

Let it simmer till a nice red sauce is made. Add salt and ketchup .

Simmer for some more time to make a gorgeous sauce.

Add cooked pasta to the sauce and keep it covered on slow heat .

Stir in  fresh chopped herbs like thyme, coriander, basil, parsley  etc

Remove from heat.

Garnish with herb of your choice.

Serve hot.

We really freaked out on this one. He presented it well and the dish was a screamer all the way.


Recipe : Homemade Peanut Butter


Peanut Butter jelly sandwich has been my all time favorite. In fact I love peanut butter with anything. Spread on rotis, biscuits, cream crackers, in candies, smoothies, pies etc. One can also make delicious peanut butter cookies, fudge, satay, pudding,  peanut butter chicken and other sumptuous dishes with it  or simply lick it off like I do many times when no one is looking :p .

I learned and perfected the art of making good peanut butter and for sometime even took orders to sell it. One you make peanut butter at home you will never feel excited about store bought peanut butter.  I like it smooth and easy to spread but one can make it a little crunchy too. Here is an awesome website for PB lovers. Check  it out  [ LINK ]

Before I share the recipe let me tell you some facts.

**Did you know that peanuts are actually legumes, not nuts, and they originated from Brazil, and that even the Incas appreciated the delicious taste of peanut butter many centuries before us! 😀

**”Arachibutyrophobia” (pronounced I-RA-KID-BU-TI-RO-PHO-BI-A) is the fear of peanut butter getting stuck
to the roof of your mouth.

It is a very healthy lunch box meal power packed with protein and other nutrients. Home made Peanut butter has minimum salt and absolutely no preservatives so it is  better than the ones bought from stores and turns out to be cheap too. You can make it crunchy or smooth according to your taste.  I make it smooth.

The little bit of fiber found in peanut butter (1 g per tablespoon) combined with its protein content can give dieters a feeling of satiety, or fullness. If you feel full, you will eat less, so a serving of peanut butter may actually help keep your overall caloric intake down.

Now for the recipe


Peanuts : 1/2 kg shelled

salt : 1/2 teaspoon
Sugar : 1 tablespoon
Peanut oil : 1 table-spoon
Method :
Roast the peanuts with their skin on slow fire in a heavy bottom pan till brown. Make sure they roast well but don’t get burnt even slightly or they will taste bitter.
Remove the skin by rubbing between palms.
In a blender put peanuts, salt, sugar and oil and blend till a smooth paste in made. Do not blend more than necessary or the mixture will  start leaving oil.
Raw Peanuts

Raw Peanuts



Delicous &  Nutritious

Delicous & Nutritious

If you want it crunchy then blend till it gets a crunchy ( with small bits of chopped peanuts) texture.
You can add or decrease salt and sugar according to taste.
 Adding little vegetable or peanut oil with ingredients prevents peanut oil from separating while blending. Once in the processor the peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired. Keep stopping and stirring in between to avoid the machine from getting over heated. It will also help the salt and sugar to blend nicely.
Scrape it out and fill it in a glass jar. Make sure to keep the container tightly sealed after each use.
Keep it in the fridge for as long as you wish. Do not freeze. Usually it lasts for two to three weeks if stored wisely.
Enjoy the thick peanut butter spread any time of the day.

Recipes: Gourmet Coffee

Get Creative with Coffee

There is something magical about the aroma of fresh roasted beans, which wafts out of a gourmet coffee. The irresistible smell just beckons you to take that first sip of the delicious brew that starts the day with its wake up aroma and completes the perfect meal with a gourmet flourish.

I love to experiment with my cup of coffee at times and the results are amazing. India is still waking up to the gourmet coffee culture. Most of us enjoy the regular plain coffee but some, like me, prefer to indulge.
Add your favorite spirit and the cup will seem lighter on the tongue.

When you add flavorings such as chocolate syrups, or caramel to name a few, these additives give your coffee a unique taste that is qualified as Gourmet Flavored Coffee.

From its humble origins in Ethiopia, coffee has grown to become a craze in our world.

How can one make a great Gourmet Coffee?

The process of roasting is crucial to coffee. If you under roast your coffee your coffee turns out weak, and if you over do it your coffee tastes burnt. Make sure the coffee is freshly roasted. The freshness of coffee beans will start to decrease once the coffee beans have been ground.
When brewing gourmet coffee, it is essential to combine several factors that will make your cup of coffee a dreamy blend of flavor. Gourmet coffee is in itself delicious, but it is even better when made a certain way.
Select only the finest gourmet coffee beans.

Opt for bottled waters for brewing but avoid distilled water.
Be sure to measure your coffee/water ratio appropriately. Use two tablespoons of ground coffee per six ounces of water (or 3/4 cup water). This ratio produces strong, rich gourmet coffee.

Some have compared specialty gourmet coffee to wine as far as aromas and flavors go. The characteristics of gourmet coffee however, are more even complex than wine.

Gourmet coffee flavors include : almond, amaretto, Irish creme, French vanilla, Swiss mocha, vanilla, chocolate, mint, peppermint, pumpkin spice and just about anything else you can dream of.

Creativity is the key to a good gourmet coffee. One does not have to go to Gourmet coffee parlors or buy expensive mix, just let your imagination go wild and make your own cup of delight.

Coffee does not have to be mealtime related. Try these for refreshing cool drinks any time of the day…

Hot gourmet coffee should be just warm enough so that the flavors melt and spread evenly on your taste buds. So take your first sip, enjoy the aroma that the perfect marriage of warmth and liquors provide, take another sip and savor the experience.

1. Mint Cocoa Coffee

1 0unce of chocolate mint liqueur

Dash of shaved chocolate

Whipping cream (if desired)

Regular coffee


Brew your regular coffee, add the shot of liqueur. Add some whipping cream if desired and sprinkle with shaved chocolate.

Enjoy the delicate aroma and taste.

2. Cafe Amor

1 oz. Cognac

1 oz. Amaretto

5oz. hot fresh coffee

One dollop unsweetened whipped cream


Pour liquids into a heated mug. Top with whipped cream. Sprinkle with nutmeg. Let the flavors melt in your mouth.

3. Spirited Coconut Coffee

1oz. Irish whiskey

1/4 oz. cream of coconut

6 oz. hot coffee

Whipped cream


Combine everything except the cream in a heated mug or tempered coffee
glass. Top up with dollop of whipped cream.

Pull the blinds and relax in your favorite chair. Sip the magic slowly.

4. Orange Cinnamon Delight


One medium orange

Seven whole cloves

2 cups milk

1/2 cup brown sugar

1/4 cup unsweetened cocoa powder

1/4 tsp rum extract

2 inches of cinnamon stick

2 cups coffee


Peal the orange and set aside and squeeze the juice; add water, if necessary, to make 1/3 cup.

For making the spice bag, place orange peel, cinnamon, and cloves in a double layer square piece of 100% cotton cheesecloth. Bring up corners; tie with a string.

In a large saucepan, combine orange juice, spice bag, water, milk, brown sugar, cocoa powder. Bring them to boil and remove from heat. Cover and let it stand for 10 minutes.

Remove spice bag. Stir in rum extract. Divide equally between 4 8-ounce cups of coffee.

This is an awesome blend of fruity flavor, heady rum and intoxicating coffee. A must try for all the coffee lovers.

Now that you have some of the tried and tested recipes from my creative kitchen, go on and indulge your self. Call friends over, have a great time.

this is an old post. will try to put some pix soon

Getting to know about Mangoes

Mango tree

India has a long history of worshiping trees, plants and for the ancient Aryans nature was revered. Many trees like Ashoka, Peepal, Banyan Tree, Bael tree, Neem and Sandalwood tree, Bamboo, banana, coconut and most of all Mango trees are some of the most significant ones. Mostly all these trees have medicinal properties as well as socio-religious significance. All of them are large shady trees and perennials.

Hot summer day. A rope swing on the strong branch of a lush green mango tree, intoxicating fragrance of the mango flowers and the delicious fruit makes the Mango tree is one of the most loved trees in India.

Smooth luscious, velvety and juicy that’s a mango, the king of all fruits as far as India is concerned. This tropical fruit lives up to its name. The mango tree is thick and shady therefore excellent for planting in avenues parks etc. Everything from this tree is used in one form or the other.It has a religious importance as well as medicinal one. Mango is our National fruit and rightly so for it has a whole culture of mango eating associated with it.

In north India the land owners who harvested mangoes took pride in their crop.Mango festivals and mango eating sessions and contests were held all through the summers. Big drums of water were filled and ripe mangoes were soaked in them to cool. The families gathered and amidst fun and laughter sucked the mango pulp and juice directly from the fruit by rubbing the ripe mangos with hands loosening the flesh. The dripping juices the sweet taste and the intoxicating aroma were all part of the ritual. It is still fun to eat mango like that instead of cutting and eating it with fork or spoon. They were the connoisseurs of the fruits. Baskets of the best ripe mangoes were exchanged as gifts.

The mango has been cultivated in India for over 4,000 years and is an important part of the Indian heritage and culture. It is almost an object of veneration in Hindu households. It is also considered a symbol of love and fertility.

During the long hot summers mangoes are relished all over India especially in the North. We have hundreds of varieties with exquisite flavors, exotic names and unmatched deliciousness. There is dashahree, langra, tota pari, safeda, alfanso and neelam all known for there distinct flavor, shape and color.

Religious significance

In the Hindu religion, mango tree has a lot of importance. To the Hindus, it is a symbol of the Lord of all creatures. The twigs are used as toothbrushes and the leaves as spoons for the pouring of libations. The rooms in which marriage ceremonies are held are festooned with Mango leaves. It is considered auspicious.

The wood is also considered as sacred because it is included in funeral pyres. Hindus also dedicate the flowers of the tree to the Moon on the second day of the month of Maagh.

The flowering and the fruit-bearing species symbolizes reproduction as they don’t stop growing.

Other uses of the tree

Apart from the delicacy of the fruit, the tree has some other valuable properties as well. The timber of this tree is kiln-dried or seasoned in saltwater. It is quite soft and durable and thus very good for planking and making packing cases and tea boxes. It is gray or greenish-brown, coarse-textured, hard, easy to work and finishes well. In India, it is used for raft making, window frames, agricultural implements, for boats and boxes, including for making crates for shipping. The wood makes excellent charcoal.

The bark possesses 16% to 20% tannin and is used for tanning hides. It yields a yellow dye or when mixed with turmeric and lime, a bright rose-pink. The bark produces a somewhat resinous, red-brown gum that is used in medicine.

Medicinal Uses:

Dried mango flowers, contain 15% tannin and serve as astringents in cases of diarrhea, chronic dysentery and many other ailments. The resinous gum from the trunk is applied on cracks in the skin of the feet. Various parts of the tree are used to stop bleeding and prescribed in cases of snakebite and scorpion-sting as well. The immature fruit is used to treat certain eye ailments and some people believe that a tonic prepared from the ripe fruit can be proved good for the liver.

Mango kernel concoction and powder are used as astringents in hemorrhages and bleeding hemorrhoids. A combined concoction of mango and other leaves is taken after childbirth.


It is a rich source of vitamin A C D and has only 70 calories per 100 grams, despite its powerful sweet taste. Mango also contains beta carotene, vitamin B1, B2, B3, B5, B6 and B9, a lot of vitamin C, and some traces of calcium, magnesium, iron, phosphorus and potassium, lot of antioxidants.

Both raw and ripe mango is used in various food preparations as appetizers, fruit smoothies, deserts, salads, jams squashes and also used in main dishes . Raw fruits are used for making chutney, pickles and juices. Sun dried raw mango slices are powdered and used in Indian cooking.

Source: Trees of India

Recipes : Spicy Roasted Potatoes

I love potatoes; you can spin magic with this simple veggie. Roasted potatoes are my favorite and the aroma arising from a potato roasted over a campfire can make our mouth water even as you read about it. Roasting any vegetable brings out its natural sweetness.

I love to eat the basic roasted potato with just pepper and salt but one can experiment with various spices and churn out some exotic wonders.

Potatoes are healthy and are loaded with carbohydrates, vitamin B, C, potassium and protein, fiber and iron. The amazing thing is they can keep you slim. They are low in sodium, virtually fat free and easy to digest.

If you are creative and imaginative, the choices are unlimited for cooking potatoes. Trivia facts affirm that potatoes are second in human consumption only to rice. I am not surprised. Eating your potato right can actually help build muscle, and lose weight.

Here are two great recipes for roasted potatoes from my kitchen and I am all of you will love to have them more than once.


These potatoes are crisp on the outside and fluffy inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a red-hot oven.


1/8 cup Olive oil

1 tbsp. minced garlic

1/2 tsp. Dried basil

1/2 tsp. dried marjoram

1/2 tsp. Dried dill weed

1/2 tsp. Dried thyme

1/2 tsp. Dry Oregano

1/2 tsp. Dried Parsley

1/2tsp. Crushed Red Pepper Flakes

1/2 tsp. salt

4 large Potatoes, peeled and cubed


Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. (You can use a zip lock bag for mixing all the ingredients by putting all the herbs and potatoes in it and rubbing it nicely from the outside).

Place potatoes in a single layer on a roasting pan or baking sheet.

Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Remove from oven and serve with lime wedges.



Six Even Size Potatoes

1tbsp. approx.15ml olive oil

1 tbsp. roasted Garlic 15ml

1 cup shredded Mozzarella 250ml

180 ml – Salsa Sauce

1 cup approx. 250ml- Dairy Sour Cream

1/4 cup -chive cut into 16cm pieces as garnish

1 tbsp. finely chopped jalapeno chili

Ingredients for Roasted Garlic

One head Garlic

Olive Oil

Fresh Thyme



Wash and scrub clean the potatoes well and prick them all over with a fork.
Wrap the potatoes in an aluminum foil.

Preheat the BBQ grill to 300F/150C and roast the potatoes for 40 minutes or until tender. (Check with a toothpick) Remove potatoes from grill, unwrap, and slice them in half.

Scoop the flesh out of the potatoes leaving approximately inch (1.27cm) of the flesh around the sides and allow cooling.

Brush them with olive oil and season with salt and pepper or any other spices and herbs of your choice.

Place the spiced up potatoes on well-oiled preheated medium high grill for 8 minutes flesh side down or until golden and crispy. Remove when done.

Lay the potato, skins out in a row, and drop a dollop of bottled (or home made) salsa in each one followed by sour cream and chopped jalapeno and roasted garlic.

Add shredded mozzarella cheese and top up with chopped chives.

To Make Roasted Garlic

Remove top of garlic exposing just the top and prick the top with a fork.

Drizzle with olive oil and pepper, fresh thyme and wrap in foil.

Place them over low heat on a preheated BBQ and cook for approximately 15 minutes or until tender.

Remove from heat, peel a clove and smash with a fork.

Serve hot with lime edges.

Some Tips:

It is essential to have the oven fully preheated for proper cooking if you are making roasted potatoes at home.

Whether you are roasting whole potatoes or potato cubes, the size should uniformed. I prefer baby potatoes as they as easy to eat and look wonderful.
Use potatoes that are fairly clean, firm and smooth and avoid those with wilted, wrinkled skin, soft dark areas, cut surfaces or slightly greenish in appearance.

One can use many combination of herbs and spices like rosemary, theme, basil, parsley, pepper, marjoram, garlic, and fenugreek, crushed dried curry leaves or roasted cumin etc.

Use olive oil for spraying the potatoes for best results.

You can add veggies like roasted bell pepper, corn, onions as add ons with the basic roasted potatoes.

Enjoy the goodness of potatoes and spice up your life with these spicy tangy recipes.

Recipe : Homemade Garlic Toast and Spread

Garlic bread is one of my favorites and I make it at home with different combinations. Here is one of the most sought after and immensely relished by the family.

Delicious Garlic Bread Spread

Two loaves French bread (I use normal daily bread also)

One stick butter (soft)

1/2 c. mayonnaise

12 oz. shredded Mozzarella cheese

6 oz. chop black olives (preferably canned ones)

1/2 tsp. basil leaves

1 tsp. oregano leaves

One generous tbsp. dried parsley flakes

1/2 tsp. chili flakes

Green onions, chopped

Bacon, crisp and crumbled


Finely chop black olives and green onions.

Mix all the ingredients together.

Slit open the French bread lengthwise and Spread the mixture on bread.

Sprinkle onions and crumbled bacon over the spread.

Bake on cookie sheet at 350 degrees for 10-15 minutes or until bubbly.

Enjoy the delicate taste of the herbs and spices along with some crispy bacon and green onion.

2.Another option with Veggies and Cottage Cheese


Four Bread Slices

1/2 cup grated Cottage cheese

One large Onion

Five pods of Garlic

1/2 cup Butter

One large Tomato

One Capsicum (bell pepper, any color)

One Green Chilly

1/2 cup grated Mozzarella Cheese


Mash the Garlic into paste and mix this paste with the Butter. Cut the Onion, Tomato, Chilly and Capsicum to small pieces.

Take a Bread Slice or the Italian bread and apply the Garlic Butter mix on it. Now spread the grated cottage cheese on the Bread Slice. Put the pieces of Onion, Tomato, Chilly and Capsicum on the top. Sprinkle the mozzarella cheese.

Preheat the oven to 170 degree Celsius for 3 minutes. Put the prepared bread in it and heat for approximately 5 minutes.

As soon as the Cheese bubbles and it starts to turn brown, remove and place in a serving dish.

Enjoy the healthy snack anytime of the day.

Recipes: Cooking with Mangoes

Mangoes are one of the most loved fruits all over India and are full of nutrition. Raw mangoes are used in many recipes and dried slices of raw mango are powdered to make aamchur (dry mango powder) which is used in some of the dishes to add tanginess.

Green unripe mango has a large amount of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It is a rich source of pectin which diminishes after the stone is formed. Unripe mango is sour in taste because of  presence of oxalic, citric and malice acids.

The raw mango is a valuable source of vitamin C. It also has more vitamin C fully ripe mangoes; it is also a good source of vitamin B1 and B2 and has good quantity of niacin. Raw mango fruit is acidic, astringent and anti scorbutic.

Health benefits:

The unripe mango protects men from the adverse effects of scorching winds.

It is highly beneficial in  treatment of gastrointestinal disorders. Eating one small tender mango with salt and honey is said to be effective medicine for summer diarrhea, dysentery, piles, morning sickness, indigestion and constipation.

Eating green mango daily with honey and pepper cures biliousness. It also tones up the liver.

Here are some interesting recipes from my kitchen made with raw mangoes.

1 Aam panna (A cooling drink)

A must have during the hot days of summer. A natural coolant which is heat-resistant and full of nutrients.


500 gm raw mangoes medium size

4cups water to dilute the pulp

1 tea-spoon dry roasted cummin powder

1 teaspoon salt

1 cup sugar

Mint leaves

Ice cubes


Boil or steam the mangoes till soft and done.

Peel, stone and pulp them with fingers. Let it cool.

raw boiled mangoes with spices


In a deep glass bowl place the pulp and add water, sugar, and salt and cummin powder

Dissolve and pour in a glass jug

Add ice and mint leaves

Drink for a soothing cool effect.

(The adventurous can add Bacardi rum 30ml or vodka to a glass .It tastes like heaven)

2. Spicy tangy mango delight


Raw mangoes -1kg

Jaggery or sugar-according to the taste and required sweetness)

Onions-4 big

Black pepper corns 8-10

Red chili powder -1teaspoon

Salt (to taste)

asafoetida – a pinch

Cummin seeds -1teaspoon

oil 3 tablespoon


Wash, peel and cut raw mangoes in thin slices.

Cut onions in thin slices

Grate the jaggery

In a heavy bottom pan put oil and heat.

Add asafoetida and cummin seeds .Let it crackle.

Add black pepper corns and onion slices.

Stir on slow fire till golden brown then add sliced raw mango .Stir it to mix all the ingredients.

Add salt, chili powder.

Once the mango slices soften add Jaggery or sugar.

The taste can vary according to the liking .One can keep it sweet or sweet and sour.

Cook it on slow heat and stir to avoid sticking. Once all the ingredients blend properly, let it cool and fill in a bottle.

It can be kept for a week in the fridge and eaten with parathas( Indian flat bread).

3. Mango Fizz


Dash of light rum, sparkling water, and around half cup of mango purée


In a jug, combine mango and rum.

Stir together thoroughly.

After stirring add sparkling water.

Pour them in glasses.

Serve with an iced-tea spoon.

I will be posting the photographs of the other two recipes in a day or two.

The Pumpkin Delights : Two Recipes

Rich in Beta -Carotene  which helps us fight free radicals , potassium, vitamin C, magnesium, and many top quality essential nutrients, Pumpkin is one of my Favorite vegetable. I love its flashy orange color and the brighter it is the better it is. The best part is this gorgeous veggie is very low in calories too.

It is a super food and the only richest  single source of   carotenoids. Rich in dietry fiber Pumpkin helps us prevent and cure many diseases.

I just love it for it’s taste and the variey of dishes one can make from it. Pies, cakes, soups and our own Indian sweets kaddu ka meetha ,Kaddu ki Kheer, and also mouth watering khatti sabzi ( sour vegetable) with grinded mustard seeds. It goes very well with Poories.

I got a remarkable bright orange pumpkin today and converted it into cooling Kaddu raita ( Pumpkin Raita) and Kaddu ka meetha ( pumpkin Halwa or sweet)

Sharing the recipes with you. Both things were instant hits as my boys are very well aware of their heavely taste.

Pumpkin Sweet ( Kaddu Ka Meetha )


Grated Pumpkin – 2&1/2 cups

Milk -1/2 cup

Sugar – 1/2 cup

Cardamom – 5

Cashew nuts – 10

Almonds ( blanched) – 1o

Raisins – 10

Ghee – 1/4 cup (melted butter)


Soak the almonds in warm water, peel the skin and cut very fine . Keep Aside with raisens.
Roast the cashews in ghee until it becomes golden brown.
In a heavy bottom pan, heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone and the color changes slightly golden.
Add milk and cook till the pumpkin is tender and the mixture thickens a bit.
Add sugar and stir constantly on low flame .
Add 3 tsp ghee to it and stir well, put in low flame till the mixture leaves the sides and the aroma comes.
Add the roasted cashews, almonds, raisins  and grounded cardamom mix well and leave it for 5 minutes.
Serve hot or warm.
One variation of this meetha is without the milk. One can just roast the grated , steamed, mashed pumpkin in Ghee and add sugar and dry fruits. It all depends on how coloie concious you are 😀
I love it rich 😀
Pumpkin Raita  ( Kaddu ka raita )

2 cups red pumpkin (kaddu), peeled, steamed and mashed

1 teaspoon cumin seed power roasted (jeera)

2 to 3 green chillies, chopped

1 cup fresh curds

1 Onion – finely chopped

1 teaspoon ghee
salt to taste
For the garnish
2 teaspoons chopped coriander

For the seasoning

saron seeds ( mustard seeds) – 1/2 teaspoon
Fresh Kari patta – 5-6 leaves

Asafoitida ( Hing)  – a pinch


Heat the ghee and add asafoetida, mustard seeds, kari patta.

When they crackle, add the green chilles and saute for 15 seconds.

keep it aside

Peel, steam and mash the bright yellow pumpkin.

Let it cool completely.

Whisk the curds till smooth and add to the cooked pumpkin, onion, salt and the seasoning. Mix well.

Serve chilled, garnished with the coriander and roasted cumin powder.