Punjabi style raw mango pickle

I still remember how I and my siblings used to gather around our Grandma, when we were kids and she was making this pickle. All for a piece of tangy raw mango rolled in those freshly mixed spices. The thought of that taste still makes my mouth water. 🙂

This recipe is my Grandma’s recipe and everyone in my family simply adores it. It cannot get more authentic than this. 😉

I hope you enjoy it…!!!



  • 1 kg…. Raw mangoes- cut into roughly 1 inch pieces.
  • 2 cups…. Mustard oil
  • 6 tbsp…. Fennel seeds (Sauf)
  • 2 ½ tbsp…. Fenugreek seeds (Methi)
  • 5 tsp…. Split mustard seeds (Rai ki daal)
  • 2 ½ tsp…. Onion seeds (Kalonji)
  • 5 tbsp…. Red chilli powder
  • 5 tsp…. Turmeric powder
  • 7-8 tsp…. Salt.



Heat mustard oil in a non stick or thick bottomed pan till it starts smoking. Keep aside to cool.
Crush fennel and fenugreek seeds coarsely. Mix the remaining spices i.e. turmeric, chilli, onion seeds, split mustard seeds along with the crushed spices and salt. Place the mangoes in a large bowl and put the spice mix on them. Mix it thoroughly. Add half of the cool oil (i.e. 1 cup) on to the mango and spice mixture and mix well. Keep this bowl in sun for 3-4 days.(tie the mouth of the bowl with a thin cloth)


Transfer it to a clean and sterlized glass jar and add the remaining oil. Keep the jar in the sun for 12- 15 days. Serve.



  • The jars should be well sterilized. Well sterilized conditions help this pickle to sustain up-to a year and a half.
  • Don’t open the jar again and again as that may result in contamination and the pickle may spoil.

Spicy tangy raw mango pickle

Making pickle at home in summer is like a tradition in almost every household of India. As kids mum used to take us to market in summer for picking up those beautiful raw mango and every other vegetable imaginable for pickling. *heaven*

Mango pickle is most famous and is my favorite too.The recipe for various pickles is passed from one generation to the other. I personally like tangy taste and thin gravy of store bought pickles, so I tried to search for the exact recipe but no recipe were close enough. I ended up making many adjustments in few good recipes and with mum’s help the result was awesome!!

So here I am posting my first ever pickle recipe… it turned out just like the store bought thing…. Hope you enjoy it!

It servers as great spicy accompaniment. Goes best with Rice, parathas and roti.

Happy pickling!!


p.s. the amount given below yields pickle which is enough for a year’s stock…. If you don’t want this huge amount use half the amount for each ingredient mentioned below.


  • 6 cups…. Raw diced mangoes with skin(1 kg of raw mango)
  • 6 tbsp.…. Grated ginger
  • 6 tbsp.….. Grated garlic
  • 6-7 no…. Curry leaves
  • ½ tsp.…. Mustard seeds
  • ½ tsp. …. Fenugreek seeds
  • 50gm ….. Split mustard seed
  • 1 cup… White vinegar
  • ½ kg…. Mustard oil/Sesame oil ( keep one cup of it aside for later addition of oil in prepared pickle)
  • 1 tbsp. …. Sugar
  • 5-6 tsp. …. Salt
  • 5-6 tbsp. …. Red chili powder
  • 4-5 tsp. …. Turmeric powder
  • 3⁄4 tsp. ….Asafetida powder



Wash the diced mango and spread them on cotton cloth to dry. It is very important that there should be no water on them before you use it for further procedure.


Dry roast the split mustard seed and ½ tsp. of fenugreek seeds till they start to give their pungent smell or their color changes. Grind them half way. It should not be turned into powder.


If you are using mustard oil then you need to smoke (see tips) the oil before use otherwise you can directly use the oil. Heat the oil  and add mustard seed and ½ tsp. of fenugreek seed (not dry roasted) as they being to crackle, lower the flame and add curry leaves, asafetida, ginger and garlic, Chili and turmeric powder, salt, sugar. Stir for some time.

Add your diced mango and vinegar carefully and mix thoroughly. Cover it and turn the heat off after 5 min.


Let it cool completely.

Fill the pickle in a sterilized jar and try to maintain sterilized condition as much as possible. Remember to stir the pickle every day. As you notice the level of oil decreasing after 4 days or so in jar add the one cup of oil which you kept aside.

It takes at least 5 days to a week for the pickle to develop its taste so do not get worried in beginning days about the taste of  pickle not being the same as store bought.


  • Smoking the oil: Heat the oil till smoking point and then allow it to cool down..  then use it as normal oil procedure follows.
  • You can also add carrot, whole green chilies, cauliflower etc. for variation.
  • It servers as great spicy accompaniment. Goes best with Rice, parathas and roti.


When we decided to create our blog, my Gujarati instincts kicked in quite hard :-). So, I had to post an all time favorite Gujju recipe- Khandvi.

I learnt cooking Khandvi from my mom and I must say, she is a proud teacher… 😉 I hope you enjoy it as much as my friends and family do. It serves as a great appetizer.

Happy cooking!!



  • 1 ¼ cup….Gram flour
  • 1 pinch ….Asafetida
  • 1 tsp. ….Mustard seed
  • ½ tsp. ….Turmeric powder
  • Salt to taste
  • 1” Piece of…. Ginger
  • 3 Whole…. green chilies
  • 1 cup…. Yogurt
  • 1 tbsp. ….Lemon juice
  • 1 cup ….Water
  • 4 tbsp. …. Vegetable oil
  • Grated coconut  and Coriander leaves for garnish, (gram flour sev optional)
  • 1 tsp…. Sesame seeds



Grease flat surface like kitchen platform or backside of steel dish. Mix the yogurt and water, make sure there are no lumps.Sift the gram flour in a bowl. In the gram flour add grated ginger and chilies, yogurt and water mixture, lemon juice, salt, turmeric powder and mix thoroughly till a smooth mixture is formed again, no lumps should be left.


Cook the above mixture on a medium heat with continuous stirring. Continue to cook till the liquid mixture starts to form thick spreadable paste. Turn the heat off.


Spread the paste quickly on greased surface. With the help of spatula or bench scraper try to spread the paste in an even and very thin layer. (This step is very important; one has to do the spreading of mixture while the mixture is still hot.) Let it cool.

DSCN0110Once it is completely cooled, cut the layers in stripes of desired length and carefully roll them. Your Khandvi pieces are ready! Keep them in bowl or plate.


In a small pan heat the oil and add mustard seed, allow mustard seed to crack then add asafetida and then add sesame seeds. Pour this one the Khandvi pieces.
Garnish the Khandvi with grated coconut and coriander leaves.


  • Be quick once the mixture turns to spreadable consistency, if the mixture is not hot enough it won’t spread in even and thin layer.
  • Preparing Khandvi is an art, be patient with your first attempt. Practice it because the results are worth it

Aloo paratha

It is said that Punjabis can eat Parathas for breakfast, lunch and dinner. Well, it is quite true… ;-).

So, to stay true to that point, here I am posting the recipe for the perfect Aloo paratha- with loads of butter and ghee- to stay true to my Punjabi roots. Hope you enjoy it.

Happy cooking!!



For Dough:

  • 4 cups Whole wheat flour (extra for dusting and rolling)
  • 2-3 cups water

For Filling:

  • 4 large ….Potatoes- Boiled
  • 1 large…. Onion- finely chopped
  • 2  ….green Chillies- finely chopped
  • Handful of fresh Green Coriander- chopped
  • 4-5 cloves of Garlic- grated
  • ½ inch piece of Ginger- grated
  • 1 tsp…. Carom seeds/ Ajwain seeds
  • 1 tsp ….Garam masala/ All spice powder
  • 1 tsp ….Red Chilli powder
  • 3 tbsp ….Ghee/ Clarified butter
  • Salt- to taste



  1. For dough:

Mix the flour and water (adding water little by little at a time) and knead it until it is completely combined. There should not be any lumps of dry flour, hence thorough kneading is important. Its consistency should be such that when u press it with your finger it should leave an impression (not too soft not too hard).
Let it rest, covered, until the filling is made.

DSCN0157      2. For filling:

Mash potatoes and put in all the other ingredients mentioned above. Mix it well until it is properly combined.

DSCN0155    3. Assembly:

Take some dough (enough to form a ball of around 2 inches in diameter) and smear it in some dry flour. Roll it into a small circle and add around 2 spoonfuls of filling in the centre. Now, gather the dough surrounding the filling and pinch it together at the centre in such a way that all of the filling is covered. Roll this gently between your palms and then smear it in some dry flour and roll it into an even circle. It’s perfectly fine if some of the filling surfaces. Just smear some dry flour and keep rolling.

qln51hgtgyjrp6qeacji9nop55biefdrOnce rolled, cook it on a hot Tava or a flat pan. Flip when one side is cooked. After both the sides are properly roasted, smear around a tea spoonful ghee and flip the paratha. Do this for both the sides.

DSCN0164Serve it hot with some butter or fresh yogurt.


  • Deseed the green chillies if you don’t want the heat.
  • This can be served with many things such as: Mango pickle, yogurt, Malai i.e. cream, butter lemon pickle etc.
  • Paratha is the most popular dish from Punjab in India and there are many types in it which include different types of fillings. (which we will be uploading soon)
  • You can roast this paratha with vegetable oil as well.

Egg-less chocolate cake


So here we are putting forth our first post and since we are both “Chocoholics”, what can be better than our first post being about our all time favorite chocolate cake 😉

This cake is quite famous among our family and friends. This recipe is full-proof. The cake is light, fluffy, moist and an absolute chocolate delight.

Happy baking!! 🙂



  • 100 gm…. All purpose flour
  • 100 ml…. Plain drinking soda
  • 50 gm…. Butter (little extra for greasing the cake tin)
  • 200 gm…. Condensed milk
  • 2 tbsp…. Cocoa powder
  • ½ tsp…. Sodium bi carbonate
  • ½ tsp…. Baking powder
  • 1 tsp…. Vanilla essence
  • 8” Round tin or desired shape

For the filling and frosting:

  • 200 gm…. Dark compound chocolate
  • ½ cup…. Heavy cream
  • 1 tbsp…. Butter

For keeping the cake moist:

  • ½ cup…. Plain drinking soda
  • 1 cup…. Water
  • ½ tbsp…. Sugar



1. For sponge:

Whisk together butter and condensed milk, till it forms a smooth mixture. No lumps should be present and sieve all the dry ingredients in a separate bowl.


Combine the dry and wet ingredients and add drinking soda little by little. Whisk till smooth batter has been formed. Pour the batter in the lined tin and keep in oven at 180⁰ C/ 360⁰ F for 25-30 min – until it’s done. (Check if the cake is completely baked by inserting a skewer, if it comes out clean- cake is baked completely.)


Let it rest in tin for 5 min and then transfer to the wire rack for cooling.


2.For filling and frosting:

Melt the chocolate over a double boiler till it’s completely melted; make sure there are no lumps.
Turn the heat off and combine the butter and cream, keep on whisking till it forms a smooth sauce.
Rest in refrigerator for 5 min or till it comes to spreadable consistency.


3.For sugar syrup:

Combine the sugar in warm water till it completely dissolves.
To the above add the plain drinking soda.


Cut the cake in two layers evenly.

Place one bottom layer on a tray or plate and brush the top surface to the layer with sugar syrup till cake is completely moisten, do not over moisten or it will fall apart.


Spread the icing evenly.Place the top layer and moisten it with sugar syrup.

Spread the frosting onto the entire cake, filling all the all gaps and crevices.

Decorate the cake as desired.


Wrap the tin’s side with thick moist cloth to have even flat surface.

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