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Mango chutney is always being a best recipe. This is a hot and sweet raw mango chutney. It contains very few ingredients and are easily available at your home. Raw mango contains a lots of vitamins like vitamin A and vitamin E that enhance the hormonal system of our body. Mango could helps in digestion. It also contains antioxidants which helps to boost immunity system in our body. We all know that mango contains vitamin A so including mango in our diet is also good for our eyes. So try this chutney and share your experience.

Ingredients

2 medium size raw mangoes

6-8 garlic cloves

1/2 inch ginger

2 green chilli (or as per your taste)

1/2 tsp salt (or as per your taste)

4 tbsp sugar

( adding sugar is completely depends on the sweetness of the mango, if your mango is more sweet then add less sugar or if your mango is less sweet add more sugar. So first check the sweetness of the mango and then add sugar )

Method

For making this chatpata mango chutney first we have to peel the mango and cut into small pieces. Make sure that you should not cut the seeds and the hard cell of the seeds of the mango. After that take a blender jar, add mango pieces, garlic cloves, ginger, green chilli and blend it without water. Blend all these ingredients for about 1-2 minutes and then add sugar and salt.

Now again blend all the ingredients till it becomes smooth. You can adjust salt and sugar by tasting the chutney. Now the mango chutney is ready to serve. You can eat this chutney any time you like but also it can be served as a side dish with rice, roti and paratha. So try this delicious chutney and enjoy.

This corn & potato cutlet is very tasty and crispy as well. Ingredients used in this cutlet are easily available at any ones kitchen. So try this crispy and tasty cutlet at your home and enjoy. This cutlet is best to served as an evening snacks with tomato sauce, red chilli sauce or any dips as you like to have.

Ingredients

 1 whole corn (boiled and roughly grind)

4 medium size boiled potatoes

2 onions finely chopped

2 tbsp finely chopped coriander leaves

2 green chillies finely chopped

Corn flour 2 tbsp

Red chilli powder 1 tsp

Turmeric 1/2 tsp

Salt as per taste

Oil for deep fry

Method

For making this Corn & Potato Cutlet first boil the corn and then separate the seeds from it. Now coarsely grind the corn seeds and in a separate bowl mash the boiled potatoes. After that take bowl, add mashed potato, corn, onion coriander leaves, green chilli, red chilli powder, turmeric, corn flour, and salt. Now combine all the ingredients very well and keep aside.

Heat a pan on medium flame, add enough oil for deep frying the cutlets and let the oil becomes heat. Now make cutlets from the mixture by giving a nice shape according to your choice. Here we check whether the oil becomes heat or not by frying a small portion of the mixture. If oil becomes heat the mixture creates bubbles and floats on oil. So you check and then deep fry all the cutlets in medium flame.

Fry the cutlet from both sides till it becomes golden brown in colour. Now remove the cutlets from oil. Here is our corn and potato cutlet is ready to serve. Serve this crunchy and tasty corn cutlet with tomato sauce, chilli sauce or any dips as you like.

Today I am sharing the famous coconut chutney served with dosa and idli. This is a very tasty chutney. My family and I personally like this chutney very much. You try this chutney at your home and enjoy with dosa or idli.

Ingredients

1 grated coconut

1/2 cup channa dal

2 dry red chilli

1 green chilli (cut into 2 pieces)

1/2 tsp mustard seeds

8-10 curry leaves

2 roughly chopped tomato

10-12 garlic cloves

Salt according to taste

3 tsp oil

Method

First heat a pan, add 1 tsp oil and fry the channa dal in low to medium flame. Fry this for 2-3 minutes then soak the fried dal in water for 1 hour. After that add 1 tsp oil in the hot pan and add 1 dry red chilli, green chilli, garlic cloves and tomatoes, fry all the ingredients in medium flame for 2-3 minutes or till the tomatoes becomes soft. Here we switch off the gas and transfer the mixture into a bowl.

Now let the mixture cool. When channa dal is soaked and he tomato fry becomes cool down add all the mixture into a blender jar and blend it till smooth. Add water if required but don’t add too much of water. Now transfer the mixture into a bowl, also add salt according to taste and mix this very well.

Now we add tadka to the chutney. For giving the tadka put a tadka pan on the gas, add 1 tsp oil to it. Let the oil becomes heat. Now add mustard seeds, 1 dry red chilli, curry leaves and add the tadka to the chutney. Here we cover the bowl for 2 minutes. After 2 minutes mix the tadka with chutney and serve. This coconut chutney can be served with idli or dosa.

This Pudina Chutney is a little different but taste of this chutney is very nice. Pudina (mint) contains a lot of health benefits, so we must add pudina in our daily diet. So that we get the befits of pudina. Here I am sharing a chutney in which mint leaf is the main ingredient. We can also make refreshing summer drink using mint leaf. I will share the refreshing summer drink using mint leaf very soon.

Ingredients:-

Pudina(mint leaf) – 2 cups (nicely washed and finely chopped)

Green chilli – 3 no

Garlic cloves – 8 no

Tomato – 1 small size

Ginger – 1/2 inch

Imli pulp – 2 tsp

Salt to taste

Method:-

For making this mint leaf chutney first nicely wash the mint leaves and keep aside. Now take a blender jar add mint leaves, tomato, green chilli, garlic cloves, ginger and imli pulp. Now blend it till it become a smooth paste. Add 2-3 tsp of water if required. Now transfer this chutney into a bowl, add salt according to your taste and mix all the ingredients very well. Here our pudina chutney is ready to serve.

Today I am going to show you the method of mutton curry. Here I am using the very simple method of cooking for the mutton but the curry is going to be very tasty and delicious. I personally like to add potato in mutton curry, so I am using potato here. But if you doesn’t like potato then skip it. So let’s start the recipe.

Ingredients:-

Mutton – 250 gm

Potato – 1 medium size (cut into pieces)

Onion -3 medium size (roughly paste means 75% paste)

Ginger garlic paste – 2 tsp

Mutton masala – 1 ½ tsp

Turmeric – 1 tsp

Red chilli powder – 1 tsp

Garam masala – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard Oil – 3 tbsp

Salt to taste

Whole spices (garam masala) :–

Cinnamon stick – 1/2 inch

Bay leaf – 2 no

Black paper – 5 no

Cloves – 4 no

Cardamom – 2 no

For marinating the mutton:-

Nicely wash the mutton and keep in a big bowl. After that add salt 1/2 tsp, turmeric powder 1/2 tsp, mustard oil 2 tsp, curd (dahi) 1 tbsp and mix all the ingredients very well. Now cover the bowl and rest for  2 hours.

 Method:-

First half crush the whole spices. After that heat a pan on low flame add oil to it after oil became a little heat add cumin seeds, crushed whole spices, onion paste and fry them together. Fry the onion around 10-15 minutes or onion becomes golden brown in colour in low to medium flame. After onion nicely fried keep the gas on low flame and then add chilli powder and mix it with onion. Immediately add ginger garlic paste and fry this for 5 minutes in low flame. After that add turmeric powder and mix it well.

After that add mutton masala and fry all the ingredients very well for 5 – 10 minutes. If the masala leaves the sides of the pan then it is completely done. Now we add marinated mutton and potato to the masala, add salt according to taste (remember that we add 1/2 tsp salt when we marinating the mutton) and mix it very well. Here we fry the mutton for around 30-45 minutes or till the mutton completely cooked by covering the pan in low flame. We have to check and fry the mutton in a regular interval of 2-3 minutes.

How we know that mutton was cooked-

• All moisture dissolved from the mutton.
• Oil leaves the sides of the pan.
• Colour of the mutton was changed.

So when the mutton was cooked 90% add 4 cup of water and mix it very well. Adding water is depends on you, if you like more gravy then add more water or vice versa. I personally like this consistency of the gravy. After adding water, give it a boil in high flame then in low flame cook it for 10-20 minutes or till the mutton was completely cooked.  Finally the mutton curry is ready to serve. Serve this delicious mutton curry with rice for better experience.

The Spongy Cake : Made with wheat flour is very very tasty, easy, soft and healthy as well. Here I am using wheat flour in place of maida (all purpose flour) so it is very healthy. It is a super soft cake and also very delicious. Here I am using curd which makes the cake super soft. While making this cake don’t skip any step otherwise cake will be different from the original. Once you try this at your home you are going to love it. So friends let’s start the recipe.

Ingredients:-

Wheat flour – 3 cup

Milk – 1 ½ cup (Luke warm milk)

Refined oil – 1 cup

Curd – 1/2 cup

Powder sugar – 1 ½ cup

Baking powder – 1 tsp

Baking soda – 1/4 tsp

Salt – 1/4 tsp

For making this Spongy Cake : Made with wheat flour, pre-heat the oven for 10 minutes. Grease the cake tin with 2 tsp of oil then dust 2 tsp of wheat flour. Spread the flour all over the tin nicely and remove the rest flour from the tin. After that keep the tin aside.

Now take a big bowl, add powder sugar and oil, mix it very well. After that add wheat flour, baking powder, baking soda, salt and mix all the ingredients nicely or till the flour nicely mix with the oil and sugar mixture.Now add curd and give it a mix. After that gradually add milk and mix it very well. Make sure that the paste should be very smooth. For making the mixture smooth mix it for around 15 minutes.

After that transfer the paste into the cake tin, make sure that batter should nicely spread all over the tin and the batter should cover the half of the tin. After that back it for 45-60 minutes. Here I am using the normal oven for baking not microwave. In microwave it takes around 30 minutes for baking.

For check the cake insert a tooth pick or clean knife into the cake, if it comes out clearly then the Spongy Cake made with wheat flour is done, it not then cook it for another 5 to 10 minutes or as required.

A quick and easy mix veg curry specially for fasting. This mix veg recipe is very very tasty and hygienic also. Here I am using very few spices but the curry is very very tasty, you can see the picture above. The taste of a mix veg is basically depends on the ratio of the vegetables. Also you have to choose right vegetables for the mix veg. So do try this mix veg at your home and enjoy.

Ingredients:-

Here we cut all the vegetables in small cube size/equal size.

Potato – 2 cup

Pumpkin – 1 cup

Brinjal – 1 cup

Cauliflower – 1 cup

Raw banana – 1 cup

Tomato – 1 medium (chopped)

Coriander leaf – 1 tbsp (chopped)

Turmeric – 1/2 tsp

Red chilli powder – 1/2 tsp

Cumin seeds – 1/2 tsp

Green chilli – 1 (chopped)

Oil – 2 tsp

Roasted cumin powder – 1 tsp

Salt to taste

Method:-

• Heat a pan, add oil to it.
• After oil becomes heat add cumin seeds, chopped green chilli and all the vegetables.
• After that add salt and mix very well. Cover the pan and cook for 10 minutes in low flame so that the vegetables are nicely cooked.
• Now remove the cover, add chopped tomato, turmeric powder and red chilli powder, so let’s mix all the ingredients very well.
• After that cover the pan and cook it for another 10-15 minutes or till the vegetables are completely cooked.
• So when the vegetables are cooked completely, add chopped coriander leaf, roasted cumin powder and mix it very well.
• Finally our mix veg curry for fasting is ready to serve. You can serve this mix veg curry with roti or paratha.

In conclusion, the veg curry contains less oil and less spices but more healthy and delicious. Here I am using only roasted cumin powder as a dry masala, but if you don’t make this curry for fasting then you can also add 1/2 tsp chicken masala. So friends try this at your home and don’t forget to share your experience because we love to hear from you and if you like the recipe please click the like button. Have a good day.

In this recipe we use very healthy and useful ingredients also those contains a lot of health benefits. Ingredients used in this recipe are easily available in the market. Banana is the main ingredient in this recipe along with I use dates, honey and milk. All these have a lot of health benefits. But I share a few with you. These are I think helpful for you.

Banana – A fruit which is loved by almost everyone. We also found various categories of banana available in the market and taste of those banana is a little different as well. Banana is rich in fiber, antioxidants, Vitamin C, Vitamin B6 and several nutrients. It is a good source of potassium so this may good for our heart. 

Dates are very very healthy and tasty fruit. This is full of vitamin, minerals, fiber, antioxidants and many more things. It may helpful for our brain health. Dates contain a lot of minerals, calcium and potassium so it is also good for our bone health.

These are easily available in the market so we can add it in our diet. Dates are nutritious and also very delicious. We can also use dates while making cake, smoothie, fruit custard etc. , it is all depends on our choice.

Honey is a sweet liquid made by honeybees. It the best substitute of sugar. Honey contains antioxidants. Honey may be better than sugar but as it is a sweetener it increase blood sugar level so it cannot be considered as healthy for people with diabetes.

It is also good to reduce cholesterol level in or body. We can use honey in place sugar while making lime cold drinks, milk shake, smoothies, juices, fruit custard etc. We use honey every time in place of sugar but it is very important to choose original or good quality honey.

This Coriander Chutney is very very easy, quick and tasty. This chutney is a combination of sweet, hot, and chatpata. you can also store the chutney in the fridge for around 5-7 days. Here I am using dry mango for the chatpata flavour, sugar for sweetness and green chilli for hotness. The combination of all these ingredients makes the chutney super delicious. You can see the picture it looks gleam and smooth, all this done only because of sugar. Friends here you can increase or decrease the amount of sugar as per your choice. So friends let’s start the recipe without wasting time.

Ingredients:-

Coriander – 2 cups (nicely washed and finely chopped)

Dry mango – 8-10 no.(it is called ambula in odisha)

Garlic cloves – 8-10 no

Green chilli – 2 no

Sugar – 5-6 tsp (or according to your taste)

Method:-

For making this coriander chutney first take a blender jar, add dry chopped coriader leaf, dry mango, green chilli and garlic cloves. Now blend all the ingredients till it becomes smooth. While we blending, it requires around 1/2 cup of water. So gradually add water by checking while blending it, don’t add all the water at a time. When it becomes smooth, add sugar and again blend it into a smooth paste. Here our super delicious chutney is ready to serve. Now transfer the chutney into a bowl. So friends enjoy the chutney with any type of snacks like cutlet, samosa, mung dal bada, gobi pakoda or any thing you like to have.

This Suji Kheer recipe is very easy and tasty. It takes less than 15 minutes to prepare.

So lets start this recipe….

Ingredients:-

Suji – 1/2 cup

Milk – 2 cup

Water – 1 cup

Sugar – 1/2 cup or according to your taste

Bay leaf – 1 no

 Cashew nut – 10 no

Cardamom powder of 2 cardamoms

Raisin – 10 no 

Ghee – 1/2 tsp

Method :-

For preparing the Suji Kheer first heat a pan put the gas on medium flame, after pan becomes heat add ghee, then add bay leaf and dry fruits, fry for 1 minute. Now add suji and fry for 2 minutes on low flame, don’t let the suji became brown. After 2 minutes of frying add milk, water and sugar and cook for 4-5 minutes. Mix it on a regular interval of 30 seconds on medium flame. After 5 minutes the kheer becames thick, now add the cardamom powder mix well. Now we switch off the gas and our suji kheer is ready now.