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Monday, June 26, 2017

Dahi Wali Hari Chutney | Green Chutney with Yogurt

The chutney recipe I am sharing today on the last day of BM#77 under condiment theme, is great as a dip for kebabs, tikkas, cutlets, or for smearing inside of bread slices in sandwiches. It goes well as a dip with veggies too – like cucumber and carrot sticks. 

This green chutney is slightly different from the regular green chutney as yogurt or dahi is added to it. Let's check the recipe straight away.

Dahi Wali Hari Chutney

½ cup hung curd
½ cup mint leaves
½ cup coriander leaves
2 cloves garlic
1 green chili
Salt to taste
½ tsp sugar
½ tsp roasted cumin powder
A dash of lemon juice


In a chutney mixer jar, add all the above ingredients and blend it till you get smooth chutney.

Check the seasoning and adjust as per your taste.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sunday, June 25, 2017

Sweet Pineapple Raita | How to Make Sweet Pineapple Raita

Sweet Pineapple Raita

When I first had pineapple raita for the first time at a restaurant when we were enjoying a holiday in Kumbhalgarh, Rajasthan, I thought it was a strange combination, even though it tasted great. Since, then I have spotted this dish in the menus of most restaurants and seems like it is quite popular these days. These days whenever I have leftover canned pineapples at home, I make this raita.

I have learned to make pineapple raita two ways - savoury and sweet. I am sharing the recipe for the sweet version today. I learnt this from my DH's aunt. She puts in a lot of effort in making any raita. She first makes hung curd and then whisks the curd using water to get the right consistency for raita. She then sieves it through a nylon net to get a creamy yogurt. After that she she flavours the yogurt as needed. However, most of the time I take a shortcut - I just whisk my set yogurt and proceed with the recipe. If you are not crunch for time, you may proceed with the elaborate process.

The recipe for this version of raita is quite similar to shrikhand - its just that we are adding pineapple here and the yogurt is thinner than that used in shrikhand. Let's check out the recipe now.


2 cups thick yogurt
3-4 tbsp sugar, adjust to taste
1/2 tsp powdered cardamom
10 strands of saffron, rubbed in a mini pestle and mortar with a pinch of sugar and a few drops of water
1 cup chopped canned pineapple ( I use Delmonte)


1. Beat the yogurt with a whisk to get smooth beaten yogurt. Alternatively, you can sieve it through a nylon net.

2. Add sugar, cardamom and rubbed saffron to whisk again. Keep it chilled.

3. Right before serving, add the chopped canned pineapple and serve immediately.

4. It tastes best chilled. Enjoy.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Saturday, June 24, 2017

Lacche Wala Kairi Paak | Instant Sweet Mango Pickle | From Scratch

Growing up I remember my brother loved this and my nanima (maternal grand mother) would make it for him every now and then when green mangoes were in season.

This sweet pickle is one of DH’s favourite condiments too. That is perhaps one of the reasons why you will find a big jar of this raw mango jam or Kairi Paak (as called in my mom’s place) or Mitha Achar (as called in my in laws place) in my house every year during the mango season. Even though it is a staple in my house, I never have to make it on my own.

Every year either my mother in law or DH’s maternal grandmother sends us a bottle of freshly made Kairi Paak as soon as raw mangoes are available in the market. This year was no different. But, may be it was high time for me to make it on my own, so one fine day that jar broke (Thanks to baby M but thankfully no one was hurt).

When I picked the condiment theme for my second leg of Blogging Marathon, a monthly event that is the brain child of Srivalli, I decided to try this out.

Grated raw mangoes is used in making these. So, the texture of the final product is not smooth. This texture sets it apart from the sweet mango chutney which is altogether different both in taste and process of making.

Lacche Wala Kairi Paak


200 gm raw grated mango
200 gm sugar
2 cardamom, pounded
10 strands of saffron, rubbed in a mini pestle and mortar with a pinch of sugar and a few drops of water


1. In a thick bottom pan mix the raw grated mangoes with sugar and heat it. Do not add any water. The sugar will melt as the mixture gets heated.

2. Keep stirring while it is getting heated for about 10-15 minutes and you will see that the strands of raw mangoes will start becoming translucent. The sugar syrup will also thicken.

3. At this point turn off the heat and add the saffron and crushed cardamom pods. Stir well and let it cool completely before storing it in a clean airtight glass jar.

4. It stays well for about 2-3 months when kept in refrigerator. You can use it on bread slices as a jam or as a pickle in your regular meal.


1. Do not add water to cook the mango and sugar mixture. Even for rubbing the saffron, just use a few drops. If you add saffron without rubbing, you will not get a nice yellow color in the final product.

2. If you make this in larger quantity, cooking time will need to be adjusted accordingly.

3. Typically, equal amount of raw grated mango and sugar is used. But, you may decrease the sugar quantity to suit to your taste buds.

Thank you for stopping by! Cheers!


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Monday, June 12, 2017

Roasted Tomato Salsa | How to Make Roasted Tomato Salsa From Scratch

This is my last day of Blogging Marathon under the theme 'Explore Latin American Cuisine' and today I am going to share another Mexican dip that I made to go with my Homemade Tortilla Chips. I make this dip every time, I make anything Mexican for dinner.

It is very easy to make it and the best thing is that it can be made with ingredients readily available in our kitchen. If you like you salsa a bit chunky, chopping roasted tomatoes will do. But, if you like it little saucy, puree half of the tomatoes and chop the rest. I like it both ways but, for this post I have made a chunky salsa.

Roasted Tomato Salsa

2 large ripe red tomatoes
1 small onion, finely chopped
Handful of coriander leaves, finely chopped
1-2 green chilies, minced
1 tbsp lemon juice
1 tbsp tomato ketchup
1 tsp sugar
Salt and pepper to taste


1. Insert a metal skewer into the tomato and roast it on open flame over gas stove till the skin turns blackish and cracks in places. Let it cool a bit and peel the charred skin. Chop the roasted tomato finely.

2. In a bowl add all the ingredients and mix it will. Cover it will a cling film and store in refrigerator. Salsa always tastes better if it is prepared a few hours in advance before serving time.

3. Serve it chilled with tortilla chips or with any other Mexican delicacies.

Thank you for stopping by! Cheers!


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sunday, June 11, 2017

Guacamole | How to make Guacamole From Scratch

I first tasted avocados when I was living in Dublin. To tell you the truth, I found it a little too bland for my taste to eat it raw. A few pieces here and there in a salad is fine, but not more than that. But, avocados in the form of this dip is delicious. I can have spoonfuls of it and yet want more.

When you are making tortilla chips, making this dip is a must. In India, avocados comes under the exotic variety of fruits and it comes pricey. So, whenever I buy it, I make sure that I make the best use of it.

More often than not, I find they they are raw when I buy them. so, I keep them wrapped in paper for 2-3 days, till they are ripe enough to be used.

Here is how I make guacamole from scratch - it is an easy, no-cook dip and can be whipped up instantly.


1 ripe avocado
1 small onion, finely chopped
1 small tomato, deseeded and finely chopped
2 cloves garlic, finely minced
Handful of coriander leaves, finely chopped
1 green chili, finely minced
Salt to taste
Juice of 1 lemon, about 3 to 4 tbsp (adjust to taste)


1.       Keep all ingredients chopped and minced before setting out to scoop the flesh of avocado as it has a tendency to get brown.
2.       Slit the avocado from the middle and divide into two parts. Remove the stone and using a spoon scoop out the flesh.
3.       Collect the flesh in a medium bowl and using a fork mash it nicely. Add all the listed ingredients and mix it all together. Adjust salt to taste. Cover the bowl tightly with a cling film until serving time.

4.       Serve chilled with tortilla chips. Enjoy!


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Saturday, June 10, 2017

Homemade Tortilla Chips Made From Scratch | How to Make Tortilla Chips at Home

Past few weeks had been quite busy for me. That is the reason I could not spend any time on this space for more than 2 weeks now.

First DH fell ill and then it was baby M's turn. When both got well, we had to travel for a marriage ceremony. Travelling with a toddler is so exhausting - there are so many little things to pack for every possible situation. After coming back - unpacking, laundry and getting the house in order! Uff.. the list goes on! To top that my regular maids have left and I feel like I am stranded in the middle of no where. You get my point right! But, then that's life. Nothing always go as planned.

Enough of my rants for today, so, lets talk about food now.

Last month I decided to join Srivalli's Blogging Marathon event for the month of June, so that I could be more regular in blogging here. For my first week, I chose the theme - Latin American Cuisine and spent quite some time exploring vegetarian options for various countries that come under the gamut of Latin America. But, in the end, due to time crunch, I decided to stick to some dishes that I have already tasted many times and I could re-create them at home, thus doing some justice to its taste.

Latin America comprises of 19 sovereign states and many other territories and dependencies. Mexico is one of the Latin American countries. So, I chose to post a recipe for tortilla chips - one of the very popular snack to munch on from Mexico.

Today I am sharing a simple recipe for Homemade Tortilla Chips made from scratch using maize flour. This recipe was shared to me by my sister in law. It is her mom's recipe. The only thing I changed was I used whole wheat flour instead of maida as needed in the recipe. When I searched about homemade tortilla chips online, most of the blogs just used ready made corn tortillas to make them. Since, corn tortillas are not readily available in India, anyone wanting to make tortilla chips at home can try this method of using maize flour - our humble makki ka aata. Since, maize flour is gluten free, we have to add wheat flour or maida to the dough, so that it helps in binding.

Without much ado, let's check the recipe now.


1 cup maize flour/ makki ka aata
½ cup whole wheat flour/aata
2 tbsp oil
Lukewarm water for making dough
Oil to deep fry
½ tsp salt


1. In a bowl take maize flour, whole wheat flour, salt and oil and mix well. Using the lukewarm water make stiff but smooth dough.

2. Cover the dough and set it aside for 15 minutes

3. Divide the dough into 7-8 golf size balls. Using some whole wheat flour roll the balls one at a time into round circles of 5 to 6 inches diameter. Slice them into 6 triangle pieces just like we slice pizza. Pierce the pieces with fork.

4. Take the pieces off gently and place on a clean plate. Repeat the process with rest of the dough balls. When done, heat oil for deep frying.

5. Deep fry them in batches till they are light brown.


You need to be extra careful while rolling the dough. If you roll it too thin it might break. Use flour for dusting as and when needed.

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