Indian

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Ingredients
  • Masoor dal (without chhilka): 1 cup
  • Sour green mango: 1
  • Salt to taste
  • Turmeric powder: ½ tsp
  • Methi (fenugreek) seeds: ¼ tsp
  • Dry red chillies: 2
  • Oil: 1 tsp
  • Water: 3 cups (approximately)

Dal aam (dal with raw mango)

This simple delicately flavoured and delicious item was a summer favourite in my family. When the extended family met and we…

(0 / 5)
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Ingredients
  • Raw mango (grated): 250 gm
  • Ajwain (carom seeds): ⅓ tsp
  • Mangrela (kalonji, onion seeds): ⅓ tsp
  • Saunf (fennel seeds): ⅓ tsp
  • Rai (black mustard Seeds): ⅓ tsp
  • Methi dana (fenugreek seeds): a pinch
  • Haldi (Turmeric): ⅓ tsp
  • Kashmiri chilli powder: ⅓ tsp
  • Mustard oil: 50 ml
  • Salt to taste
  • Green chillies or dried red chillies: as per taste.

Kachche aam ka koocha ( a grated…

My Dadi’s favourite. I can still feel her company when I have this koocha. The word ‘koocha’ means that which has…

(4.5 / 5)
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Ingredients
  • Green mangoes: 1 kg
  • Turmeric powder: ½ tsp
  • Salt: 1 tsp
  • Red chilli powder: to taste
  • Coriander seeds: 4 tsp
  • Saunf (fennel) seeds: 4 (2+2) tsp
  • Jeera (cumin): 3 tsp
  • Sarson (mustard seeds): 1 tsp
  • Mustard oil: 1½ cup

Mrs. Shanti Lal’s aam achaar

I’m making mango pickle, my mil’s recipe after 35 years! The recipe is on an old inland letter which, for safekeeping,…

(0 / 5)
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Ingredients
  • Raw mango: 1 kg
  • Salt (mix of white/sendha/kaala}: 2-3 tbsp (or as per taste)
  • Red chilli powder: 3-4 tbsp (or as per taste)
  • Hing (asafoetida): 2 tsp (depending on its potency)
  • Sugar/powdered jaggery: 350-400 gm (adjust to taste)

Hing wala aam achaar (mango pickle with…

In Kanpur, we shifted into an apartment in 1993 and our neighbours there had a hing (asafoetida) factory. We first ate…

(5 / 5)
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Ingredients
  • Coarsely ground black whole urad dal: 1 cup
  • Ghee (vegan alternative: coconut oil): 2-3 tbsp
  • Hing (asafoetida): ½ tsp
  • Jeera (cumin seeds): 1 tsp
  • Salt to taste
  • Haldi (turmeric): ½ tsp
  • Coriander powder: 1 tsp
  • Red chilly powder: 1 tsp
  • Garlic cloves: - 3-4
  • Green chilly: 1
  • Coriander leaves: for garnish
  • Lemon juice (optional): for garnish

Phanoo/ Phani

This dish, along with Bhatt ki Chutney and Gahat ke Kebab, was part of the Live cookout for ElsaTable in Feb…

(0 / 5)
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Ingredients
  • Red lobia: ½ cup
  • Garlic: 2 cloves
  • Green chilly: 1
  • Coriander leaves (optional)
  • Salt or kala namak to taste
  • Lemon juice to taste

Bhatt ki chutney

This dish, along with Gahat ke Kebab and Phanoo/Phani, was part of the Live cookout for ElsaTable in Feb 2021. The…

(0 / 5)
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Ingredients
  • Gahat/kulath/horsegram dal: 1½ cups
  • Green chillies (finely chopped): 2-3 (can increase based on spice tolerance)
  • Coriander leaves: a bunch
  • Garlic cloves (finely chopped): 6-7
  • Salt to taste
  • Finely chopped onions (optional): 2 tbsp
  • Ghee/butter (vegan alternative: coconut oil): for pan-frying

Gahat ke kebab

This dish, along with Bhatt ki Chutney and Phanoo/Phani, was part of the Live cookout for ElsaTable in Feb 2021. The…

(0 / 5)
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Ingredients
  • Carrots (gajar) peeled: 2 kg
  • Turnip (shalgam) peeled: 1 kg
  • Cauliflower (gobhi) cut into florets: ½ kg
  • Jaggery (powdered or finely chopped): 300 gm
  • Mustard oil: 150 ml
  • Salt to taste
  • Red chilli powder: 1 tsp
  • Garam masala: 1 tsp
  • Black pepper powder: ½ tsp
  • Ginger paste: 40 gm
  • Garlic paste: 40 gm
  • Onion paste: 40 gm
  • Rai (small mustard seeds)(coarsely ground): 40 gm
  • White vinegar: 150 ml

Gobhi gajar shalgam ka khatta meetha achar

(5 / 5)
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Ingredients
  • Parwal: 500 gm (12-14)
  • Oil: 2 tbsp
  • Asafoetida: 1 pinch
  • Cumin seeds: ½ tsp
  • Green chilly (finely chopped): 1-2
  • Turmeric powder: ½ tsp
  • Coriander powder: 1 tsp
  • Fennel powder: 2 tsp
  • Red chilly powder: ¼ tsp
  • Mango powder: ½ tsp (or juice of half a lemon)
  • Garam masala: ¼ tsp
  • Besan (gram flour): 1 tsp
  • Coriander (finely chopped): 1 tbsp
  • Salt: as per taste

Stuffed parwal

Inspired by a recipe on nishamadhulika.com

(0 / 5)
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Ingredients
  • Garlic cloves (peeled): 15
  • Dry red chillies (destalked): 15
  • Jeera (cumin): 1 tsp
  • Ginger (roughly chopped): ½ “
  • Oil: 2 tsp
  • Seedless tamarind: a small ball (little larger than a marble)
  • Jaggery: a small ball same size as tamarind
  • Salt to taste

Garlic and chilli chatni

This popped up on social media one fine day and disappeared soon after. So, it’s a re-creation of what I imagined…

(5 / 5)
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Ingredients
  • Medium-sized kamrakh (carambola/star fruit): 4
  • Oil: 1 tbsp
  • Jeera (cumin): ½ tsp
  • Methi (fenugreek) seeds: ½ tsp
  • Saunf (fennel seeds): 1 tsp
  • Hing (asafoetida) powder: 1 pinch
  • Haldi (turmeric) powder: ¼ tsp
  • Dhania (coriander) powder: 1 tsp (optional)
  • Salt to taste
  • Sugar: about 3 tbsp or to taste (maybe more depending on the sourness of the kamrakh)
  • Red chilli powder: ¼ tsp
  • Garam masala powder: ¼ tsp

Kamrakh ki launji

(5 / 5)
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Ingredients
  • Large juicy tomatoes (roughly chopped): 5-6
  • Onion (small, finely chopped): 1
  • White vinegar: 1 tsp
  • Salt to taste
  • Red chilli powder: ½ tsp
  • Freshly crushed black pepper powder: ½ tsp
  • Sugar: 100 gm
  • Oil: 1 tsp
  • Jeera (cumin): ½ tsp

Sweet tomato chutney (our desi version of…

When we had desi tomatoes growing in the kitchen garden during the winter season, this chutney was everyone’s breakfast favourite that…

(0 / 5)
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