Tag: easy and delicious recipe

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Fajeto – A Gujarati Mango Kadhi: Making the Most of Summer Mangoes

Indulge in the tangy and sweet flavors of Fajeto Mango Kadhi, a traditional Gujarati dish that combines the richness of ripe mangoes with the spiciness of Indian spices. Perfect for summer, this kadhi is a delightful way to use leftover mango pulp. I love how this Fajeto Kadhi perfectly balances sweet, sour, and spicy flavors. It’s versatile enough to be served as a refreshing welcome drink at summer parties, making it both a unique and delightful treat for your guests. But wait, if you have friends who are vegan, we have the perfect solution at the end of the recipe to make this kadhi vegan.

Ingredients:

Leftover mango skins and seeds
1 cup water
1/2 cup dahi (yogurt)
2 tablespoons besan (gram flour)
1/4 cup aamras (mango pulp)
Salt to taste
2 teaspoons oil
1 teaspoon rai (mustard seeds)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon methi dana (fenugreek seeds)
A pinch of hing (asafoetida)
1/2 teaspoon haldi (turmeric powder)
A few curry leaves

Method:

Take the leftover mango skins and seeds, and place them in 1 cup of water. Squeeze out all the mango pulp and strain the water to get the mango essence.

In a bowl, combine the strained mango water with 1/2 cup dahi. Add 2 tablespoons of besan, and salt to taste.

Mix well until you have a smooth mixture. Add an additional 1/2 cup of water if required to achieve the desired consistency.

Heat 2 teaspoons of oil in a pan. Add 1 teaspoon of rai, 1 teaspoon of jeera, and 1/2 teaspoon of methi dana, add a pinch of hing and curry leaves.

Once the seeds start to splutter, add 1/2 teaspoon of haldi.


Pour the mango and besan mixture into the pan with the tadka. Keep stirring continuously to avoid lumps.

Cook the mixture until it comes to a couple of boils, ensuring it’s well-cooked and smooth.

Your Fajeto Mango Kadhi is now ready to be enjoyed. Serve it hot with steamed rice or as a side dish with your favorite Indian meal.

Fajeto, the delightful Gujarati Mango Kadhi, is a perfect way to celebrate the summer season. The tangy, sweet, and spicy flavors come together in a harmonious blend that not only tantalizes your taste buds but also brings a touch of traditional Gujarati cuisine to your table. It’s a versatile dish that can be enjoyed with steamed rice or as a refreshing soup on a hot day.

Can We Make This Recipe Vegan?

Absolutely! While this recipe traditionally includes dairy yogurt, you can easily substitute with cashew yogurt to make it vegan version. Use cashew yogurt in place of regular yogurt to achieve the perfect level of sourness for the kadhi. And vegan fajeto (Gujrati kadhi) is ready.

We hope you try this Fajeto recipe and experience the magic of mangoes in a whole new way. If you do, please share your feedback in the comments below or tag us in your social media accounts with hashtag #MasalaMonkRecipe. We would love to hear how it turned out for you! And if you have your own variations or tips for making Fajeto, don’t hesitate to share them with our community. Also enjoy the flavors of summer with these mango recipes: Chia Seed Mango Pudding and Mango Pudding .

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Chatpati Karonde Ki Chutney: A Tangy Twist for Your Taste Buds

Karonda, also known as Carissa carandas, is a small, tart fruit native to India. Predominantly consumed in the northern regions, especially in Uttar Pradesh, Bihar, Jharkhand and Rajasthan, karonda is cherished for its unique flavor and numerous health benefits. This fruit is a powerhouse of vitamin C, antioxidants, and iron, making it an excellent addition to your diet. Including seasonal fruits and vegetables like karonda ensures that you are consuming the freshest and most nutrient-dense produce available. Seasonal produce is not only more flavorful but also more sustainable and eco-friendly. Incorporate karonda into your meals with this tangy and flavorful chutney recipe, and enjoy the goodness of this amazing fruit while supporting your health and the environment.

Ingredients:

1 cup Karonda (Indian cranberries)
1/2 cup Coriander leaves (cilantro), chopped
2-3 Green chilies, chopped
3-4 Garlic cloves
Salt to taste


Instructions:

Wash the Karonda thoroughly under running water to remove any dirt or impurities. Pat them dry using a clean kitchen towel or paper towels.

Take a blender or food processor and add the Karonda, chopped coriander leaves, green chilies, garlic cloves, and salt.

Blend all the ingredients together until you obtain a smooth paste. You may need to scrape down the sides of the blender or food processor a few times to ensure that everything is well incorporated.

Taste the chutney and adjust the seasoning as per your preference. If you find it too tangy, you can add a pinch of sugar to balance the flavors.

Once the chutney reaches the desired consistency and taste, transfer it to a clean, airtight jar or container. The Karonde ki Chutney is now ready to be served as a side dish. It pairs well with various Indian snacks, such as samosas, pakoras, or even as a spread for sandwiches.

Store any remaining chutney in the refrigerator for up to a week. Remember to use a clean, dry spoon each time you take out the chutney to maintain its freshness. Enjoy your homemade Karonde ki Chutney with your favorite snacks or meals!

If you love trying new and exciting flavors, we also offer karonda pickle and chutney on our website. We genuinely believe you’ll love these traditional recipes as much as we do.

We hope you will enjoy making and savoring this delicious Chatpati Karonde Ki Chutney. Its unique tangy flavor will surely add a burst of flavour to your meals. Give this simple yet flavorful recipe a try and experience the goodness of karonda. We’d love to hear how it turned out for you, so please leave your comments and share any variations you might have tried. Your feedback is invaluable to us. Happy cooking!

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Barbie Curd Rice: A Vibrant Beetroot Twist on Classic Curd Rice

Curd rice, a beloved dish in South India, is not only comforting but also a perfect coolant for the scorching summer days. The addition of beetroot not only gives it a beautiful pink hue, earning it the nickname “Barbie Curd,” but also enhances its nutritional value. Beetroot is rich in antioxidants and essential nutrients, which aid in detoxification and boost overall health. Curd, being a probiotic, improves digestion and keeps the gut healthy.

Combining these ingredients makes for a delicious and refreshing meal that helps beat the heat. Enjoy this vibrant twist on the classic curd rice to stay cool and nourished this summer. Get ready to embark on a culinary journey filled with flavors and colors as we present to you the enchanting “Barbie Curd Rice”!

Ingredients:

Boiled rice
Creamy curd (yogurt)
Grated beetroot
Roasted peanuts and cashews
Fresh coriander leaves
Salt, to taste
Tadka (tempering):
Curry leaves
Rai (mustard seeds)
Whole red chillies

Instruction:

In a big mixing bowl, take a generous amount of creamy curd (yogurt). The tangy goodness of curd is going to bring out the flavors of this dish beautifully. Add the vibrant grated beetroot to the curd. This is where the “Barbie” charm comes in, infusing the dish with a splash of lovely pink. Season the mixture with a pinch of salt. Remember, balance is key!

Start by preparing the tadka: In a small pan, heat a tablespoon of oil. Add the rai (mustard seeds) and allow them to crackle. Toss in the whole red chillies and curry leaves. Let them sizzle for a moment until fragrant.

Gently fold in the perfectly cooked boiled rice. The rice will absorb the flavors of curd and beetroot, creating a harmony of tastes and textures. Pour the prepared tadka over the curd rice. The crackling spices and aromatic curry leaves will elevate the dish to new heights.

Now, it’s time to add a delightful crunch! Sprinkle roasted peanuts and cashews generously over the top.

Finally, add a handful of fresh coriander leaves to enhance the freshness and add a burst of color.

Serving Suggestion:
Serve this beautiful “Barbie Curd Rice” on a plate and admire the magical blend of colors and textures. The vibrant pink from the beetroot, the golden crunch of nuts, and the lush green of coriander create a stunning visual treat.

Elevate your dining experience and surprise your taste buds with our Barbie Curd Rice. A delicious and visually captivating dish that’s perfect for special occasions or whenever you want to indulge in something delightful.

We hope you enjoy making and savoring this delightful Barbie Curd Rice with a beetroot twist. It’s not just a feast for the eyes, but also a nutritious and refreshing dish perfect for summer days. Give this colorful and healthy recipe a try and let us know how it turned out for you. We’d love to hear your feedback and any variations you might have added. happy cooking! 🍽🌈

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Semolina Veggie Pancakes- Quick Healthy Breakfast Recipe

If you love savoury pancakes, then these semolina or rava pancakes are for you. These are Indian style savoury pancakes that are eaten with green chutney or ketchup. They are crispy on the outside and soft on the inside. It makes wholesome, healthy and an easy breakfast choice.

Indian cuisine is known for its flavourful savoury pancakes so much so that every state has its own recipe and endless variations to that recipe. It contains a good balance of carbohydrates, proteins, vitamins, minerals and good fats. Indian pancakes are made with different flours such as chickpea flour, rice flour, semolina (sooji). They are nourishing and can be had as a light meal any time of the day. Here’s another amazing Indian savoury pancake made with chickpea flour which you can try- Healthy Iron Rich Pancake

These Semolina pancakes are a variation of popular South Indian breakfast Uthappam. To make these all you need to do is mix some ingredients and make crispy outside and soft inside pancakes.

RECIPE: serving 8 pancakes

Ingredients 

  • 1 cup Semolina/Sooji/Rava
  • 1 cup Homemade Curd or Yogurt
  • 3 tbsps chopped Onion
  • 1/2 cup chopped Capsicum 
  • Handful of chopped Coriander Leaves
  • Handful of Chopped Curry Leaves
  • 1/2 tsp Cumin Seeds
  • A pinch of Asafoetida/ Hing
  • 1/2 tsp Baking Soda
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • Ghee/Oil for cooking
  • 1/4th cup Water or as required for smooth batter
  • 1/2 tsp Grated Ginger

Instructions

  • Take semolina/suji/rava in a large bowl. Add 1 cup curd to it. Mix well.
  • Add a little water at a time if batter feels too thick.  Keep it aside for 15 minutes. 
  • Check the batter after 15 minutes. Semolina will fluff. Batter consistency is similar to Idli batter. It is neither too thick nor thin. If it’s too thick, add a little water. Add salt to taste. 
  • Add finely chopped onions, capsicum, coriander leaves, red chilli powder (optional) and ginger and mix well.
  • In a small pan heat 1 tsp of oil then add cumin seeds and a pinch of hing (asafoetida). Let the cumin seeds splutter then add chopped curry leaves. Cook for 10-15 seconds and then transfer this tempering to the prepared batter and mix well.
  • Once you are ready to cook, add 1/2 tsp baking soda and mix gently.
  • Heat a non stick pan or griddle. Bring it to medium heat. Add a tsp of ghee, scatter a pinch of mustard seeds. Once the seeds start sputtering, put 1/3rd cup of batter over it and spread a little. 
  • Cover it with a lid. The idea is to cook the pancake in its own steam so that it fluffs up. Once the top sets and edges turn brown, flip it. 
  • Cook the other size in a similar way. Cook both sides till golden brown. In the same way cook the remaining pancakes.
  • Enjoy it with mint and coriander chutney

Notes

  1. Do not add Eno. It’s an antacid and it’s bad for health. Baking soda will do the similar job and is not harmful when taken in moderation.
  2. You can choose to add vegetables of your choice. Cabbage, tomatoes, carrots or spinach go very well in these pancakes.
  3. It is important to cook the pancakes on medium-low to low heat for a longer period to ensure the middle is cooked well.
  4. Do not press the pancake down with your spatula, pressing down makes the middle stodgy and you will never get a fluffy pancake.
  5. You store the leftover batter in the refrigerator for 2 days. It will taste the same but pancake batter might turn flat and may not yield fluffy pancakes.
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Healthy Hung Curd Spinach Cheese Sandwich- Easy Vegetarian Protein Recipe

I normally avoid having commercial bread loaves on a regular basis. But once in every few days, we all crave for sandwiches. They are so versatile that everyone loves them. So, when that craving strikes, I try my best to add as much nutrition as I can.

I still remember when my child was 5 years old, he asked me before bedtime, if he can have cheese sandwich with 5 leaves of spinach for breakfast. 😄 The request was made so sweetly, I had to oblige. This was the time he tasted his first hung curd sandwich. He is 10 now and these are still his all time favourite.

This can be your easy peasy laid back weekend breakfast. Hung curd sandwiches are so easy to whip up. If you are looking for a veg sandwich recipe with high protein without mayonnaise, try these – a healthier take with the same creaminess level. These yogurt sandwiches are packed with probiotics from the curd & essential fiber, vitamins and minerals from spinach & herbs.

This recipe is very basic & is vegetarian but you can easily transform it to egg or chicken yogurt sandwich for more protein. 

Greek yogurt also known as Hung curd is nothing but strained yogurt. It is simply homemade yogurt that has been strained off the whey to get a thick and creamy product.

Hung curd can be a great healthy, low calorie substitute for mayonnaise, cream cheese or sour cream. 

I have made it using just spinach. You can use other finely chopped fresh vegetables like carrots, cabbage, onions, capsicum. Use herbs of your choice- mint, coriander, parsley, sweet basil. Sky is the limit! Customise this Yogurt Sandwich Recipe the way you want it.

Recipe

Prep time: 10 minutes Cook time: 5 minutes 
Serving: 5

Ingredients

  • 1 cup Hung curd
  • 1 cup tightly packed Spinach
  • 10 slices Bread (I used wholewheat bread)
  • 1 tbsp Butter 
  • 1 tsp Olive oil
  • Salt and pepper to taste
  • 5 cloves, chopped of garlic
  • 1/4th tsp Oregano 
  • Red Chilli flakes to taste
  • 3/4th cup Mozzarella cheese (optional)

Instructions

  • In a pan, heat butter & olive oil.  Add chopped garlic. Sauté till rawness goes. Now add roughly chopped spinach leaves. Sprinkle a pinch of salt and cook till spinach shrinks and water evaporates. 
  • Allow it to cool a little. Add spinach in hung curd and mix well. Add black pepper, oregano, salt & chilli flakes. Give a good mix. 
  • Take 2 bread slices. Spread hung curd mix generously on one slice. Add some mozzarella cheese on it and top it with another slice. 
  • You can either grill it in a griller or cook it in a pan using a little butter. If cooking in a pan/griddle, cook on a low flame so that the cheese melts. 
  • If using an air fryer, place the prepared sandwich in the air fryer basket or rack. Brush it with some butter. Air fry for 2 to 3 mins at 360 F or 180 C.

Notes:

If you do not have Greek Yogurt/ hung curd, add regular curd to a cheese/ muslin cloth and squeeze it gently to remove excess whey. You can do this the previous night and also hang it in the refrigerator.

Enjoy 😊