Saturday, 24 March 2018

Mughlai Mango Pickle Recipe

  Pickles call for a very complicated time consuming process,and they generally take days for the process to get completed.I am sharing a pickle recipe today which has done away with the tedious process .It takes a maximum time of 1 hour to prepare and can be stored year long even outside the refrigerator.This sweet and sour finger licking pickle is sure to win your hearts and you are definitely going to make this year after year.

This is a recipe where garlic adds the main flavour to the pickle without compromising with the beautiful smell of the raw mangoes.

It is best to use the good variety of non fibrous mangoes ,used for pickles in this recipe.It tastes best when it has a soft and pulpy texture.
Unlike other pickles ,the mangoes are peeled well before the process of making it is started



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1-Raw pickle mangoes- Half kg
2-Mustard oil-half liter
3-Garlic-2 to 3 large or 100 grams ,approximately
4-Ginger-50 grams
5-Mustard seeds (white or the yellow variety)-150 to 200 grams
6-Jeera (cumin seeds )-one heaped tablespoon
7-Methi (fenugreek seeds)-1 teaspoon
8-Sugar-75 grams ,or two tablespoon(you can reduce the quantity or even increase the quantity as per your taste
9-Asafoetida(hing)-one large pinch
10- Salt as per taste
11-vinegar-one cup(large)
 12-Chilli powder-3 tablespoon(you can reduce the quantity as per your taste)
13-Tumeric powder-about 2 teaspoon or more if needed


 1- About six to seven hours before you actually start making the pickle,add the peeled garlic cloves,the ginger peeled ,the cumin seeds,the mustard seeds and the methi seeds in the vinegar and leave them to rest and soak the vinegar.

2-Wash and pat dry the mangoes 

3-Peel them well (do not bring them in contact with water)

4-Cut the mango in 1 centimetre cubes(discard the stone)

5- Mix some salt to the pieces with the help of a spoon and leave for an hour(this process becomes more important if the mangoes are too sour)

6-When the mangoes have been resting in salt for about an hour, and the spices have soaked the vinegar for about 6 to 7 hours ,start making the pickle

7-First grind everything soaked in vinegar with the vinegar to a fine paste(do not add any water)

8-Add the mustard oil to a deep pan,and bring it to smoking  point,now add the hing

9-Add the ground spices with tumeric and chilli powder

10-Put heat on medium and saute the spices till they give out a lovely aroma (the quantity of the  oil should be more than required to saute the spices.)

11-Next,add the mango pieces and discard the salt water.

12- Roast the mango with the spices for 5 min (do not over roast)

13-Switch off the flame and add the sugar and roast again till the sugar melts.

14- Keep covered till it cools

15-Fill in sterilized jars when at room temperature and store(it is to be noted that oil should cover the pickles in the jars,that will preserve them for long)

I generally soak the spices in vinegar in the morning and prepare the pickle in the evening,and fill them in jars in the following morning when it cools down.

Once you start consuming the pickle ,if you notice that the oil covering the pickle in the jar has gone down,you can heat some mustard oil  till smoking point and let it cool.Then add the oil to the pickle to prevent it from getting spoilt.

This recipe needs a  maximum of ten to twelve days  once prepared before one can start consuming it.



Aam ki Launji (Raw Mango Chutney-sweet) 

Instant Raw Mango Chutney(The Bengali way)

Homemade Aam Panna ( Am pora shorbot)

Thursday, 22 March 2018

Matar daler dalna recipe (Split Pea Fritters in gravy)

Matar daler dalna (Split Pea Fritters in Gravy)

Summers mean a scarcity of vegetables ,and then I start thinking of all such things that can be cooked with stocked material from the pantry.This is a recipe which does not require onion or garlic.
It does sound like a boring menu at the beginning but surprisingly it turns out to be the most soul satisfying meal.This time of the year actually calls for all traditional vegetarian menu,with a dominating flavour of aromatic spices.I am sharing one such very traditional recipe today ,which is quite common in the Bengali kitchen.This recipe is basically a fritter based curry cooked in loads of spices and tomatoes.With a tanginess of the tomatoes and a hint of sweetness from sugar (which is inevitable in Bengali Cuisine),this is a taste that you shall remember for long.

In this recipe the split pea lentil is used,the same which is called matar dal in Bengali.The same recipe can also be cooked in chana dal or Bengal gram ,but it tastes best when cooked in matar dal.
This recipe tastes best with the subtle flavour of hing or asafoetida,and a very dominant taste of ginger.
The Dal is soaked in water for about 6 to 8 hours before it is coarsely ground with ginger,green chilli and salt.

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 Related post- Chanar dalna(malai kofta the bengali way)

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Kanda Poha(Maharastrian style)(spiced beaten rice)


Matar dal-1 cup 100 grams (makes about 20 fritters enough for lunch for four people)

Potatoes -3 medium sized( cut in cubes )

green chilly -about six

Cumin seeds  one teaspoon

Bay leaves 2

ginger ,-a two inch piece

asafoetida-(hing)-one pinch

jeera (cumin powder)-2 teaspoon

Dhania powder-(coriander powder)-4 teaspoons

tumeric powder-1 teaspoon

chilli powder-1 teaspoon or as per taste

salt-as per taste

sugar -1 teaspoon

ghee-1 teaspoon

garam masala _1 teaspoon    Read recipe here Bengali Garam Masala Powder

Oil-(preferably mustard )You can use the oil of your choice

Tomato puree- about 2 cups


The fried fritters

The dal should be soaked for about 6 to 7 hours and then ground to a coarse paste with half of the ginger mentioned in the ingredients,salt ,2 to 3 green chillies and water.
The batter should be thick enough to be able to drop in the oil with the fingers.Once the batter is made beat the batter well with the help of your hand and then start deep frying the fritters in round shape.Remember to make them not more than an inch in diameter as they become bigger in size in the gravy.Fry in medium heat till they turn golden in colour.
In the same oil fry the boiled and cubed potatoes  coated with little salt and turmeric


1- Heat 2 tablespoon oil in a pan and add the cumin seeds and the bay leaves

2- Add the asafoetida

3-Next add the tomato puree 

4-Add in the cumin,coriander ,chilli powder and tumeric powder

5-Add in salt

6- Saute in low heat,till the mixture oozes oil

7-Add in water and let it come to a boil(the quantity of the water should be more than the amount of gravy you want because the fritters absorb a lot of gravy.

8-Now add the garam masala powder ,sugar ,ghee and 2 slit green chillies.

9-Add the fried potatoes and the fritters to the gravy and switch off the flame.

10 -Leave covered for ten minutes before serving

11-Serve with steamed rice

If you are preparing this much ahead of serving ,do not put the fritters in the gravy.You can put the potatoes.Ten minutes before serving you should bring the gravy to a boil ,add the fritters and switch off the flame.
If you cannot get the matar dal,you can follow the same procedure for Bengal gram(chana dal)

Thursday, 15 March 2018

Cabbage kofta // No onion, garlic , Vegan ,Indian gravy recipe

  Cabbages have a whole range of uses in my kitchen .i always reserve some for some quick recipes too .But then I also get tired of them at the end of the season.Then comes the idea of making cabbage koftas and I fall in love with this veggie all over again.The recipe that I am sharing today is a no onion ,garlic recipe and I prefer this taste of the gravy ,without onion or garlic to the regular onion garlic gravy.It has a very different home cooked taste that can please any taste bud.

The cabbage has been grated  and mixed with salt ,and left for sometime.It is then squeezed well to remove all the water..The lack of onions and garlic in the gravy has been compensated by the use of magaz(cucumber seeds). Tomato puree further lends it the very smooth texture.


The koftas can be fried and kept in a closed container in the refrigerator.It should be put in a simmering gravy and the flame should be switched off .This has to be kept covered for about 15 minutes before serving for the best taste.I generally fry them in small sizes as the become little bigger in size in the gravy..

Related searches( no onion  garlic recipes)

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Peas Paratha

Cabbage or bandhakopi (The Bengali way) Recipe

Alu Parwal Recipe(The Bengali Way) || Pointed gourds and Potato in a gravy


For Koftas 

1-Cabbage about 2 cups grated
2-All purpose flour or maida-3 tablespoon
3-cornflour-1 tablespoon
4-oil for frying the koftas
6-Crushed peanuts and cashew nuts-handful
7-raisins cut into pieces-2 teaspoon
8-Green chilies-finely cut
9-Coriander seeds -whole-1 teaspoon

For Gravy
1-cumin seeds-1 teaspoon
2-Mustard oil (or any oil of your choice)-2 tablespoon
3-bay leaves-2
4-cumin powder-2 teaspoon
5-coriander powder-4 teaspoon
6-red chili powder-as per taste
7-Cucumber seeds(magaz)-2 tablespoon or less(soak the magaz in water for fifteen minutes before grinding)
8-tomato puree-1 cup
9-turmeric powder-1 teaspoon
9-Grated ginger(one inch piece)
10-garam masala powder-1 teaspoon
11-coriander leaves -finely cut
12- Sugar


1-Mix salt to the grated cabbage in a bowl and keep aside for 10 to 15 minutes

2-Then squeeze out the water from the cabbage and mix all the ingredients for the kofta ,and make a dry dough

3-make small one inch or little more diameter ball out of the mixture (shape them with your palm) and deep fry them in medium heat by frequently turning them over

4-For the gravy-add the oil in a pan and add the cumin and the bay leaves

5- Once the cumin splutters add the tomato puree and the cumin coriander  turmeric and the chilli powder

6-saute in low flame till it oozes out oil

7-Add in the ground magaz, and the grated ginger and saute till it starts leaving oil 

8-Now add water to get the desired consistency

9- When the water comes to a boil ,add the coriander leaves,garam masala and the sugar.Adjust the seasoning.

10- Just before switching off the flame ,add the fried koftas.

11-Keep covered for about 15 minutes before serving.