Thursday, 22 June 2017

mango aur kale chane ka Achar

                     Mango and kale chane ka Pickle

This is a very quick and tasty pickle to make and this is my mother recipe.

Prepration Time - 10 min.
Cooking Time  - 5 min.


1 ½ cup raw mango grated
Kale chane aur mango pickle
½ cup kala chana
1 tbspn turmeric powder
2 tbspn salt or to taste
1tbspn methi dana
1 tbspn saunf
1 tespn hing
1 tbspn red chili powder
1 tbspn kaluanji
½ cup mustard oil


Take a bowl and add grated mango, salt, and turmeric powder, mix properly and keep aside for 30 min.

After 30 min. take another bowl and add  kala chana and layered  with grated  raw mango, and keep aside for overnight.

Heat  a pan and roast methi,  saunf,  kalounji, and make a coarse powder.

Now second day  take mixture of grated raw mango and  kala chana. You will see chane  properly soaked with raw mango water.

Now add powdered masala  and red chili powder,  mix properly and keep aside.

Heat mustard oil in a pan for 3-4 min. or red hot.

Remove from the flame and allow it to cool.

Once cooled, add  the oil to the prepared mixture and mix well.

Bottle the achar (pickle)  a sterilized jar and keep in sun light for 3-4 days.
After 3-4 days pickle is ready for eat.

You can serve with Puri or any type stuff  Paratha.
                                                        Grated mango and kala chana

                                                          add salt turmeric in grated mango

                               cover chana with grated mango mixture
                                          Ready for eat

Chick peas can be used instead of kala chana or Bengal gram

Wednesday, 21 June 2017

Karele ki sabji -(bitter gaurd stir fry)

Karele ki sabji (karela stir fry)
This is one of the simple recipe and easy to make karele ki sabji. This sabji taste is very good with dal-rice, chapatti or paratha.

Preparation Time- 15 min.
Cooking time- 20- 25 min.
Karele ki sabji

Serve- 2 person


Karela – 4-5
Onion –chopped 1medium size
Whole red chilli- 2-3
Rice flour- 1 tbspn
Turmeric powder 1  taspn
Salt to taste
Red chilli powder ½ tespn
Methi seeds- ½ spn
Oil for frying


To make karele ki sabji, wash and cut the bitter gourd into round pieces.

If you want to remove bitterness of karela then add salt and turmeric in karela and leave it 10 min.
Take pieces of karela and add rice flour, turmeric, salt and red chili powder mix properly.

Heat oil in a pan and fry karela’s till little brown, keep aside.

Take same pan and add more oil and add chopped onion, whole red chili and methi dana. 

When onion  become translucent then add fried karela, turmeric powder, and salt.

Cover and cook (stir time to time) on low flame till bitter guard golden and crispy.

 Karela ki sabji (karela stir fry) is ready for serve.
Serve it hot paratha or chapatti and you can serve with dal and rice.