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Saturday, April 4, 2020

Tamarind (Imli) Chutney

Tamarind Chutney is a sweet & sour Indian chutney recipe made by using mainly tamarind (or Imli ) pulp along with a sweetener like Jaggery (Gur), Brown sugar or white sugar. This chutney goes well with all kind of snacks like Pakore, Samosa, Cheela or you can even have it as condiment with your meals.

This sweet & sour chutney adds an instant zing to all the preparations. It is completely Gluten free and Vegan. Whether its Dahi bhalla, Tikki or Papri chaat, it will go perfectly with everything. I prepare it well in advance before festivals or parties and store it in an airtight jar in refrigerator. Please store this chutney in either glassware or steel container as it may react with plastic.

The Gur & Imli chutney recipe which I have shared here is so easy and can be prepared in a very short time. I personally prefer to use jaggery(gur) but if you don't have it  you can even use brown sugar or white sugar. I have used dry imli in this preparation. You can use ready made Tamarind pulp too. The recipe is quite forgiving as you can adjust the spices as per your taste or skip one-two if you don't have one. The spices add a depth to the flavour of this chutney, however tamarind and jaggery are the heroes of our chutney here👏. I have added roasted muskmelon seeds , also called "Kharbooze ke Beej" in it as it adds a nice nutty aroma. When stored for longer time, the chutney tends to thicken up. In that case, take out the quantity which you are intending to comsume and add some warm water to it. Mix well and your chutney will be ready to use👌.

I prepared this chutney especially during Navratri fasts this time. Generally I make Coriander mint chutney but due to corona virus lockdown, we were not able to procure any fresh veggies 😔. At that time I decided to make this Imli chutney as it did not require any fresh vegetables and could be easily prepared by ingredients easily available at home. One of the main reasons for sharing this recipe was the entire world is facing the same situation and it is very crucial for us to manage with whatever resources we have in our hands right now. Hope it will help some of you who are fond of homemade chutneys😀. I am sure kids will love this "Khatti-Meethi" chutney with their Parathas & Chapatis too.

If  you are making this Imli chutney for fasting then replace table salt & black salt with Sendha Namak. On similar lines skip the spices which you don't consume during fasting

Other Chutney recipes shared are :

For more Chutney or Raita recipes, click here.


  • Dried Imli (Tamarind)- 1 & 1/2 cups (~150 grams)
  • Water - 4 cups
  • Gur (Jaggery) / Sugar - 2 cups
  • Red Chilli Powder- 3/4 tsp
  • Roasted Jeera (Cumin) powder- 1 tsp
  • Ginger Powder -1 tsp
  • Garam Masala- 1/2 tsp
  • Black Salt-1/2 tsp
  • Plain Salt-1/2 tsp (or to taste)
  • Kishmish (Raisins)- 2 tbsp
  • Cardamom Powder -1/4 tsp
  • Muskmelon Seeds - 3 tsp 

Steps To Prepare:

Soak Tamarind or Imli in 3 cups of hot water for 2-3 hours. We are doing this in order to extract tamarind pulp. You can use readymade tamarind pulp too. In that case skip this & next step, directly start from step 3.
To separate the pulp, transfer soaked tamarind on a sieve placed over a container. Using back of spoon or spatula, strain all the pulp from the mixture.
Take a non stick pan and transfer tamarind pulp into it. Add 1 cup of water to it. Mix well and add jaggery now. I have used powdered jaggery here. You can use plain white sugar or brown sugar.
(The quantity if sugar can be varied as per own preferences. If you want the chutney to be on sourer side you can reduce it.)
Let the chutney cook on low flame while stirring intermittently.

Add garam masala, roasted jeera (cumin), red chilli powder, black salt, plain salt and ginger powder to it. (If you are making it for Navratri fasting then you can use Sendha Namak instead of table salt and skip the spices which you don't consume during fasting.) Mix well.
After 2-3 minutes add raisins to it. Give a good stir and keep cooking the chutney on low flame.
In the mean time, let us roast the muskmelon seeds. In a small pan roast the muskmelon seeds till they puff up and start crackling.
(Roasting Muskmelon seeds)
When the chutney further thicken up, add these roasted muskmelon seeds (or kharbuje ke beej) and cardamom powder. Mix well.
To determine whether our chutney is ready or not we will do following test. Take few drop of chutney  in a plate. When it cools down, take some of it on your thumb and place a finger on it. It should form a string as shown in the pic below. At this point you know that our chutney is ready.
Let the chutney cool down completely and then fill it in a glass jar or bottle. Store it in a refrigerator. It should stay fine for 15-20 days easily.

Thursday, March 12, 2020

Kacche Aam ki Launji (Raw Mango Chutney)

Kachche Aam or Kairi ki Launji is a sweet & sour dish prepared using raw mangoes seasoned with traditional Indian spices and sweetened using jaggery. It has a chutney like consistency & is an absolutely delightful condiment to your everyday meals. If you are someone who is fond of eating sweet-sour pickle(like Mango Chunda), you will surely love this recipe.

Aam ki Launji is a popular recipe of North India. I still remember, as a kid this dish used to be our all time favourite. We used to eat it with our roti, paratha, poori & even mathri. It tasted so good with everything. With the onset of mango season, this dish was a 'must cook' in our home. Earlier I had shared Smokey Aam Panna recipe which is also prepared using raw mangoes. This time, I decided to share another lip smacking recipe that can prepared in just flat 20 minutes.

Another key highlight of this dish is the spices which are added to it. Panch Phoron is a combination of five spices-Methi(Fenugreek), Jeera(Cumin), Rai(Mustard), Kalonji(Nigella) & Saunf(Fennel).  All these five spices are present in this recipe & are crucial in imparting that distinct taste to Aam ki Launji. Panch Phoron is used in many other states cuisines and sometimes you get a ready made pack for it too.

For sweetness, jaggery is added to it which also adds up to its rustic flavours and gives it a subtle golden glow. However if you don't have jaggery you can replace it with brown sugar (though I would recommend making this dish using jaggery only).

This Aam ki Launji recipe is very easy & quick to prepare. Just follow the exact proportions & steps, and I am sure you will nail this delicious Aam ki Launji in first attempt only!! If you like our recipes, please follow us on our Facebook Page or Subscribe on Youtube :)

List of Ingredients:

  • Kacche Aam (Raw Mango) - 3 pieces (~500 grams)
  • Mustard Oil-2 tbsp
  • Methi Seeds (Fenugreek seeds) - 1/2 tsp
  • Jeera (Cumin seeds)- 1/4 tsp
  • Rai (Mustard seeds)- 1/4 tsp
  • Kalonji (Nigella Seeds)- 1/4 tsp
  • Saunf (Fennel)-1 tsp
  • Ajwain (Carom seeds)- 1/4 tsp
  • Heeng (Asafoetida) - 1/4 tsp
  • Dhaniya Powder (Coriander Powder)- 2 tsp
  • Haldi (Turmeric powder) - 3/4 tsp
  • Red Chilli Powder- 1 tsp
  • Salt - 1 tsp (or to taste)
  • Water - 1/2 cup
  • Chopped Jaggery-1/2 cup (or brown sugar)

Steps To Prepare:

Wash & peel the raw mangoes. Cut it into thin slices. Keep them aside.
Heat mustard oil in a heavy or non stick pan. Add methi, jeera, ajwain, rai, saunf and kalonji seeds. Let them roast for few seconds.
Add heeng, dhaniya powder, haldi and red chilli powder too. Stir well and let all the spices roast for few seconds till they release their aroma.
Add raw mango slices, salt & water to the above mixture. Mix well and cover the pan with lid for 3-4 minutes.
Raw mangoes will start becoming soft & mushy now. Add chopped jaggery to it and mix once again. If you don't have jaggery, you can add brown sugar.
Let the launji cook in open pan on medium-low flame for another 5-7 minutes till all the jaggery is melted and you get a syrup like consistency. Keep stirring in between.
Kacche Aam ki Launji is ready. Enjoy it will hot Phulkas or parathas.

Monday, March 9, 2020

Rose Panna Cotta

Panna Cotta is a chilled Italian dessert which is made by setting thickened sweet & flavoured cream. The flavour can be vanilla, fruit or any other aromatic ingredient. The words "Panna Cotta" in Italian  literally translates to "Cooked Cream" in English.

This dessert is set using Gelatin which is basically collagen derived from animals. It is used in various desserts and also in jellies. In this Panna Cotta recipe, we are going to use vegan substitute of gelatin which is "Agar Agar". It is a seaweed extract and works really well as thickener or in setting desserts like Panna Cotta.

The first time when I tried Panna Cotta was in Rome. I really liked how it was so smooth and melt in the mouth; not to forget how sophisticated it looked. Recently, we went to Koh Samui (Thailand) where I again had it at an Italian restaurant named "Aromi Diversi". The place is entirely run by its Italian owner/chef and serves delicious authentic pizzas & pastas. I had Vanilla Panna Cotta here and was so mesmerized by it that I decided to replicate it on coming back home.
My Inspiration:Vanilla Panna Cotta @Aromi Diversi (Koh Samui, Thailand)
I have tried to give it my variation and added Rose flavour to it. As Holi festival is really close, the colour and flavour of it will really go well as per the ocassion. The beautiful delicate pink colour of rose in background of lite green coloured pistachios is really eye pleaser. The taste and aroma is cool and refreshing.

All ingredients used in this Panna Cotta recipe are common and generally available in kitchen pantries except Agar Agar.  I was struggling to find good quality Agar Agar powder when found this Urban Platter brand on Amazon. I am quite satisfied by it and would definitely recommend it. To check out its details, you can click on this link:
Urban Platter: Agar Agar Powder
I have also shared the complete step by step recipe on our Youtube channel "Kuch Pak Raha Hai". Please Subscribe to our channel if you like it.

Youtube Video Link:

List of Ingredients: (Serves 4 to 5 persons)

  • Milk - 1 cup
  • Agar Agar powder- 1 tsp
  • Cream - 1/2 cup
  • Sugar - 2 tsp (or to taste)
  • Rose Syrup - 3 tsp
  • Chopped Pistachios-3 to 4 (For garnishing)

Steps To Prepare:

Take milk in a non stick pan. Don't switch on the flame yet. Add agar-agar powder and mix well for 2-3 minutes. 
I am using "Urban Platter" brand AgarAgar powder. You can find it on Amazon. To check out its price & other details, click here.
Switch on the flame now but keep it on Medium-low. Our intent here is to heat the milk but not to boil it. Keep stirring in between.
Add cream to the milk and mix once again. I have used Amul Fresh cream here. You can use any other brand also.
Add sugar to the heated milk-cream mixture. Stir well so that all the sugar is dissolved.
In the end, add rose syrup. Mix one again. Switch off the flame when milk starts steaming. 
(Please take care that the milk should not come to boiling state).
Transfer this mixture in silicon moulds. You can even set it in small cups/bowls and serve in them directly. You can find such heart shaped silicon moulds on Amazon. To check out its price & other specifications, click here: .
Let the Panna Cotta set in refrigerator for at least 3-4 hours. I generally make it a night before and leave it in refrigerator overnight.
To de-mould, carefully pull the sides of silicon moulds away from Panna Cotta. Then invert it and slightly push the mould from back. The Panna Cotta should smoothly glide out of the mould.
Garnish with some chopped Pistachios or rose petals. Relish this delicate sweet Rose Panna Cotta with your loved ones.
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