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#lemon#pickle#Most of the pickles in the market are made with oil and have a thick layer of oil, which helps preserve the pickle. I like my lemon pickle made without any oil. I used an old family recipe that has been passed down by my grand mom. The beauty of this pickle is enhanced by the “no-oil” factor and can be stored for years. Ingredients- 6 lemons (12 if they are smaller) ½ Cup salt ¼ Cup red chilli powder ½ Cup sugar 3 tsp turmeric powder 1 tsp methi seeds (Fenugreek seeds) 1 tsp black mustard seeds ¼ tsp hing powder (Asafoetida) Juice of 1 lemon (2-3 if smaller) Large glass jar, approx 2 liters or ½ gallon Method Take a sharp knife and cut the lemons, 1 lemon is 8 piece Then, take a fry pan and add methi seeds, mustard seeds and hing, then roast on slow heat for about 3 minutes. Now, grind above into powder Take a big wide bowl and mix salt, red chilly, sugar, turmeric powder and methi powder(mustard,hing) prepared above Add lemon pieces to the bowl and mix so that spice coats all the pieces Transfer the bowl content to the jar. Make sure jar is totally dry without any moisture Mix and add lemon juice. Close the lid and mix the lemon with spice Now, keep in the sun for about 15 days - 30 days depending on weather and sun intensity till lemos are tender. If required, add more lemon juice Pickle is ready to eat. Store it in an airtight container. Will last 1 year or more depending on conditions.

#gajar#gobhi#pickle#This is a seasonal pickle and is generally prepared in summer. I used carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It’s very tasty and can be served with any Indian food. Doesn’t matter when you want to eat or serve. Ingredients: 3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture ½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture 4 green chilis, wash and cut bite size - dried to get rid of surface moisture 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 2 tbsp red chilli powder 2 tsp turmeric powder 2 tsp methi seeds crushed 2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week) 4 tbsp mustard/ sarson ka oil (or more if required) Method: Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container. Keep the container in sunlight for 5 day or more. Achaar is ready! Enjoy!

#ramladduAll south asians love to eat chaat (spicy street food)#ramladduyum😋😋 anIngredients: Serves: 4 or more I cup yellow moong dal ½ cup yellow chana dal ½ cup white urad dal 2-3 green chili 1 inch ginger 2 tsp red chili powder 2 tsp whole dry coriander seeds (optional) 1 tsp fennel seeds (optional) Pinch of hing (asafoetida) 1 large mooli (Daikon/ Radish) grated Lemon juice (1 lemon) Oil for frying Salt to taste For chutney 1 cup coriander leaves ⅓ cup mint 2 green chili ½ tsp black pepper ½. inch ginger - chopped 1 tsp cumin seeds 1 inch of mooli (optional) 1 lemon juice 1 tsp sugar Method for chutney: Add all ingredients in the blender with ⅓ cup of water and make a paste. Add water, if required. Keep aside. Method for pakoras: Wash all dals (lentils) under running water and soak for about 7 to 8 hours. Add lentils, hing,whole coriander(optional), red chili powder, green chili, ginger to the blender (Use processor, if you have one) and make a paste. Heat oil in a frying pan (medium heat) Meanwhile mix the dal batter using your hands for about 5 minutes to make it fluffy (Air in the mix makes pakoras crisp & soft and consumes less oil). Add fennel seeds and salt. Now take a chunk of the mix (Use hands or a spoon) and drop it in hot oil and make pakoras. Fry on medium heat till golden brown. Do not overcrowd by putting too many pakoras together. Stir often. Transfer on paper towels to soak excess oil. Repeat till you consume dal batter. Take a bowl, add grated radish(mooli), salt and lemon juice. If you like, you can add chopped radish/ mooli leaves also. Keep aside For serving, take a plate, add radish/ mooli mix, put 4-6 hot pakoras on top. Serve with green chutney on the side. Enjoy this month watering recipe. Note : You can also add green chili pakora. For this, take any variety of chill, cut vertically in the center, dip in the dal batter and fry. Serve with dal pakoras (4-6 dal pakoras/ 1-2 green chilli

#During the celebrations of Navratri (and some other festivals), devotees fast. Throughout this fasting period, people consume #Kuttu (buckwheat). According to Hindu mythology, it is a strict NO for consuming grains during Navratri. Hence pseudo cereals such as kuttu or Singhara Ka atta(water caltrop/ chestnut) are consumed during this time. I have tried this recipe multiple times. It’s always so yummy. It’s so simple and uses few ingredients we have in our pantry. Ingredients 2 cups Kuttu (buckwheat) or singhara (water caltrop) atta/ flour + ⅓ cup for dusting 3 medium potatoes boiled and mashed (fully mashed, not crushed) 2 tsp black salt (or use any other salt) - adjust to taste 2 tsp black pepper - adjust to taste 2 tbsp cilantro - finely chopped (optional) 1 or 2 green chili finely chopped - adjust to taste (optional) Oil for deep frying Method Take a wide bowl and add flour, potatoes, green chili, cilantro, salt and pepper. Add about 1 tbsp oil and mix all ingredients Knead into a hard dough, add water as required and make a hard dough. Apply oil on the dough surface, cover the dough and keep aside for about 5 minutes. Add oil to a fry pan and put on medium-high heat Apply oil to your palms and take a golf ball size piece of dough and roll it between palms Spread flour dust on a flat surface and roll with a roller pin into a flatbread (Poori) about 3 inches in diameter. Apply flour dust as needed. When oil is hot, add poori and fry from both sides till golden brown. Fry remaining pooris in the same manner. Serve with aloo sabji, chutney and dahi Note: if the pooris break during frying, add more flour to the dough and also make poori size smaller. Some poori pop it but some not because of cilantro and potatoes. Very tasty and it is good for lunch and traveling.

#asparagus #orzo salad #This is an easy to make and very healthy and tempting recipe. In this recipe, I used colorful vegetables, since I believe that when we eat a colorful dish, our body and mind feel good. It provides varied nutrition to the body and also refreshes the mind. You can also try different variations of this recipe like different pasta or different vegetables. This can be served hot or cold Excellent dish to provide a kick start to you at lunch time. Ingredient 2 cups orzo 2 tbsp olive oil ½ tsp garlic - minced 2 cup vegetable broth 1 pound asparagus - cut 2 medium size tomatoes - cut into small pieces or as you like ½ cup almonds - cut sliced ½ lb spinach - wash and cut ½ cup olive ⅓ cup feta cheese (crumbled) 2 tbsp chives chopped fine or use green onion chopped Salt and pepper as per taste Any other vegetable as you like Dressing 2 tbsp virgin olive oil 4 tbsp lemon juice or juice 1 tsp lemon zest 2 tsp minced garlic Fresh or dry herbs like parsley or basil (as per taste) Salt/ pepper to taste METHOD Take a fry pan, put it on medium flame and add 1 tbsp olive oil. Add orzo and roast till golden brown (about 5 minutes) . Add vegetables broth and wait until orzo absorbs the broth. Meanwhile, take another fry pan and put it on medium flame. Add 1 tbsp oil and add garlic and mix for about 30 seconds. Add asparagus and mix for about 3 minutes. If you want any other vegetables, add at this time. Add and mix spinach and tomatoes. Add salt and pepper to taste. Now add vegetables to the orzo and keep aside. For dressing, take a wide bowl and add oil, garlic, herbs, lemon juice, lemon zest, and salt/ pepper to taste and mix. Add dressing to the orzo and mix everything. Cover with a lid and keep in the fridge for about 3 to 4 hours. Garnish with chives, green onion, olive and feta cheese. Enjoy! Note - if you want to serve hot, don’t put it in the fridge.

This dessert is extremely beautiful and elegant, bursting with different flavors like vanilla, cardamom, and rose water. It’s delicious, and perfect for the summer#carodomom #kulfi #ice cream#delicious Ingredients: Serves: 6 2½ cup heavy cream 1 cup whole milk 1 tsp vanilla essence 2 tsp cardamom powder ⅓ cup sugar Pinch of salt For the topping 2 oranges or 1 grapefruit ⅓ cup sugar ⅓ cup water 1 inch ginger, sliced ½ tsp rose water Garnish Roasted pistachios, chopped Dried rose petals Method: Take a heavy fry pan and add milk, cream, and cardamom powder and put on slow heat. Let simmer for about 30 minutes or until the milk mixture is halved. Add sugar and mix. Wait until the sugar dissolves, then add vanilla essence and salt. Mix and turn off the heat. Now wait until the milk mixture comes to room temperature. Take a mold and add the milk mixture and put in the fridge for about 24 hours. For the citrus fruit: Add sugar and water to a pan with sliced ginger and put on medium heat. Wait until sugar dissolves and syrup thickens slightly. Strain the syrup and remove the ginger. Keep aside. Peel the orange or grapefruit cut into pieces and add rose water. Keep aside. To serve, take a plate and pour sugar syrup onto it. Put the ice cream in the center, and top off pistachio, orange, and rose petals. Enjoy!

#methi malai mater#Methi Malai Matar is fenugreek leaves and peas cooked in a mild and creamy gravy. It is one of those dishes that feels indulgent yet comforting — creamy, mildly sweet, aromatic, and beautifully balanced. A perfect North Indian classic for a relaxed evening. Served with a choice of Indian flat bread like roti, chapati, paratha, naan or even rice. Here’s a simple, restaurant-style Methi Malai Matar recipe you can make at home very easily 🌿 Methi Malai Matar Recipe 🥘 Serves: 3–4 🧾 Ingredients 1 cup fresh methi leaves (washed & finely chopped) 1 cup green peas (fresh or frozen) 2 tbsp oil or ghee 1 tbsp butter (optional, for richness) 1 tsp cumin seeds 1 medium onion – finely chopped 1 tsp ginger paste 1 tsp garlic paste 2 tbsp cashew paste (soaked & blended) ½ cup fresh cream (malai) ½ cup milk (to adjust consistency) ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 1 tsp sugar (optional, balances bitterness) Method Heat oil/ghee in a pan. Add cumin seeds and wait till it crackles. Add chopped onion and sauté until soft and light golden. Add ginger and garlic paste, sauté till the raw smell goes away. Add turmeric and coriander powder. Mix well. Add cashew paste and cook for 2–3 minutes on low heat. Add green peas and a little milk. Cover and cook till peas are soft. Add chopped methi leaves, salt, and sugar. Cook for 3–4 minutes. Lower the heat, add fresh cream and remaining milk. Mix gently. Sprinkle garam masala and butter (optional). Simmer for 2 minutes. Switch off heat. Do not boil after adding cream. serve with Naan, paratha.

#cranbeery #green chili#Tangy Cranberry Mirch A quick, flavorful side dish inspired by the traditional Indian karonda mirch. Fresh cranberries are cooked with green chilies and aromatic spices to create a delicious balance of tangy, spicy, and savory flavors. Enjoy it with chapati, naan, or as a side with any Indian meal. Ingredients ● ½ cup fresh cranberries, washed ● ⅓ cup green chilies, finely chopped ● Salt, to taste ● 1 teaspoon coriander powder ● ½ teaspoon turmeric powder ● 1–2 teaspoons oil Instructions 1. Heat the oil in a pan over low heat. 2. Add the cranberries and chopped green chilies. Stir gently for a few seconds. 3. Add the coriander powder, turmeric powder, and salt. Mix well. 4. Cover and cook for about 30 seconds. 5. Stir once, turn off the heat, and let the pan remain covered for 2–3 minutes. The cranberries will soften while keeping some of their texture. 6. Serve warm with chapati, naan, or your favorite Indian meal. Optional ● For extra heat, add more green chilies. ● For a sweet-and-spicy version, stir in 2 teaspoons of sugar just before turning off the heat. Health Tip Cranberries are rich in antioxidants and may help support urinary tract health. While they are not a treatment for infections, they make a nutritious and flavorful addition to your diet. Ready!

#sourraisins #bread #recipe #This bread is absolutely delicious, and the brown sugar, walnut, and cinnamon topping makes it even more rich. Sour cream and raisin also gives extra taste, and you’d never even realize they’re there! Ingredients: Makes 1 loaf 1 ½ cup sour cream 1 ½ tsp baking soda ½ cup unsalted butter, melted, and extra for greasing 1 cup sugar 2 eggs ½ cup raisins 1 ¾ cup all purpose flour, extra for dusting 2 tsp baking powder 2 tsp ground cinnamon ½ tsp salt ¼ cup firmly, brown sugar ¼ cup chopped walnuts Method: Preheat the oven to 350 F and grease the loaf pan then keep aside. Take a bowl and mix sour cream and baking soda and set aside for about 5 minutes. Add melted butter, sugar, eggs, and raisins and whisk until blended. Take another bowl and add flour, baking powder, 1 tsp cinnamon, and salt. Then, add to the sour cream mixture and mix everything very well. Pour the batter in the bread pan, tapping and spreading it evenly. Take another bowl and add the remaining cinnamon, sugar and walnut. Sprinkle over the batter. Now put the bread pan on the oven and bake for about 60 to 75 minutes or until a knife comes out clean. Let cool for about 15 minutes and enjoy!