Jolly Homemade Recipes

Kacche Aam ki Khatti Meethi Chutney with step by step recipe - This is quick, easy and yummy mango chatpati chutney. This is also called Aam ki launji. This recipe is a must make when raw mangoes are in season.

Aam Ki Launji is a sweet and sour relish made using with raw mangoes and sugar (i have made with jaggery also as well sugar too) but this recipe is with sugar only. I have used various Indian spices such as kalonji (nigella seeds), heeng, saunf(fennel seeds) and red chilli powder.

You can make a big batch and refrigerate it for a few days and keep enjoying with your daily meals. It can be preserved for 2-3 months if you keep in the fridge.

For healthy reason, mangoes not only help in reducing cholesterol but they are also good for our eyes and skin. Mangoes increase our immunity level and good for digestion.

Mango chutney is really easy to make as well as very tasty. There are different recipes to make this chutney in every household and with a little difference here and there, the taste changes slightly.

This is my Badi Mummy recipe(means my tai ji) she used to make all preserves at home like jam, chutney as well tomato ketchup too.

Her way of making launji is different she used to add grated mangoes (not used whole mangoes) so I have adapted her full recipe.

Aam ki chutney are made by keeping the mango-sugar mixture keeping in a jar for one day on a room temperature and then next day cooked on stove top.

Serve aam ki chutney as a side condiment with any meal or you can also have it methi paratha, poha missi roti, poori and many more.

And if you like this sweet aam ki chutney, I am sure you will love this
dates tamarind chutney,
imli ki khatti meethi chutney
coriander chutney
coconut chutney
sweet n spicy tomato chutney

Mango chutney is a delicious vegetarian side dish. It is famous North Indian style chutney which goes well with all savory dishes.

Yesterday breakfast : Soft dosa with aloo and kacche aam ki chutney

Let's start to make this easy and quick kache aam ki khatti meethi chutney recipe step-by-step photos process.

Ingredients :

Raw Mango Peeled and grated - 4 cups
Oil - 2 tbsp
Hing /Aesfotadia - 1/2 tsp
Kalonji / Nigella seeds - 1/2 tsp
Saunf / Fennel Seeds - 2 tsp
Salt - 1 tsp or to taste
Freshly grounded cumin powder - 1 tsp
Red Chilli Powder - 1 tsp (you want more spicy you can just double the quantity)
Sugar - 1 cup
Husked Melon seeds - 2 tbsp

Preparation Method :

1. Wash and peel some raw mangoes. Grate them .

2. Place them in a bowl and add sugar.

Also add salt, cumin powder, red chili powder.

3. Combine everything thoroughly and cover it with a lid and keep it aside for one day ( overnight - no need to keep in a refrigerator) at room temperature.

On the next day, everything is mixed properly and see the beautiful natural orange color

4. Heat oil in a pan. When the oil is hot, add heeng, kalonji and saunf.

5. Fry for a few seconds and then add the raw mangoes mixture.Stir it for fifteen minutes until it thickens and attains single string consistency.

6. After one boil add the musk melon seeds. Cook for another minute.

7. Let it cool down and transfer it to a glass container. Store in fridge, remains good for months.

8. Serve aam ki chutney as a side condiment with any meal or you can also have it methi paratha, soft plain dosa, poori and many more.

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Happy Cooking and Enjoy !!

How to make Apple Jam Recipe for Babies/Toddlers - This is very easy, quick and healthy kids-friendly recipe of apple jam in which there is no preservatives and no pectin. Making homemade apple jam is as simple as tossing your ingredients into a large pot and cooking them for 20 to 30 minutes.

While I like smearing the jam on toast, I actually use homemade apple jam for a lot of savory dishes bread, dosa, idli, chapati, paratha and poori too.

Don’t give jam alone as a side dish, do let your child try your curry or chutney too. They will be happy to see so many varieties of side dishes.

When you become parent, that time you'll be more worried about which food is good for your baby or which not. Actually, I am not very strict mother to my son..whatever he likes to have I gave him with limited feed.

My baby loves more sweet dishes rather than salted ones. He loves jams, juice, chocolates and ice creams. Whenever we go outside for ice cream, I gave him to taste but for babies tasting is not enough..hahaha..he wants more n more So then decided to make homemade ice creams at home, a month before I made mango ice cream at home and he really enjoyed it.

This time I made jam at home without any preservatives..may be later I tried chemical free drinks for my toddlers/babies, whenever I tried it..I 'ld love to share recipe with my readers and followers too.

Now comes to the main post, This apple jam recipe can be given from 10 months on-wards (if made with jaggery). My baby completed 1 year. Preparing jam will take less time than traveling to the supermarket. Just 20-30 minutes is more than enough to prepare jam at home.

You need not worry when you transfer your cooled jam to a glass container and store it in the fridge, for it will not get spoiled for 3 to 4 days. So it is also better to prepare small batches at a time.

Consuming jam prepared at home has so many advantages..

#1. Hygiene
#2. Fresh fruits
#3. Storage
#4. No preservatives and colors

Try this simple and easy homemade apple jam recipe without pectin and flavored with cinnamon. Replace with commercial available jams that are loaded with preservatives.

This is Gluten free, Paleo and Vegan too.

Ingredients :

Roughly chopped Apples - 2 nos
Half of Lemon juice
Butter or Ghee - 2 tablespoon(I used ghee)
Cinnamon sticks - 2 small pieces
Jaggery or Brown Sugar - 2 tablespoons (if making for kids over a year old)

Preparation Method :

1. Wash, Peel the apples and finely chop it. Discard the seeds.

2. In a bowl marinate the apples with lemon juice for 3 to 4 minutes. Don’t marinate for a long time as the apples may turn brown.

3. In a pan, add ghee/butter(I used ghee) and add the cinnamon sticks to it.

4. After a few seconds remove the cinnamon sticks, as we are adding them just for flavor.

5. Add the chopped apple pieces and cook till soft.

6. Add Jaggery/brown sugar(I used jaggery) and cook till both apple and jaggery blend together. (skip this step for babies under one year).

7. The whole process of cooking jam on low flame till apple becomes soft and blend with jaggery.

8. Allow the mixture to cool. Blend this in a blender and store it in a dry bottle.

9. Serve apple jam with paratha, brown bread or bun too.

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This is our first month challenge, so first alphabet is "A" my main ingredient of this post An Apple and this post belongs to this theme..To know more about click hosting recipe challenges page

Happy Cooking & Enjoy :))

Restaurant style Dal Makhani Recipe with step by step process - It is a creamy, rich and flavorful lentils made with whole black lentil, red kidney beans with authentic spices and butter. It goes very well with naan, roti, paratha or rice too.

Dal Makhani is very famous Indian lentil mostly in every restaurant menu. It is a Punjabi recipe which is very delicious and flavorful.

The process of making this dal is soaked overnight and then cooked till it is very soft and tender.

Soaking of dal is necessary either you can soak it overnight or in morning you can soak it for 2 hours both works very well. But process of making dal is too long than other dals.

The process of slow cooking dal lends it a unique flavor together with the Makhani (butter and cream) added at the end.

In dhaba's to give it a nice creamy texture of the dal, it is cooked on low flame for 8-10 hours.

However, by using a Pressure cooker, cooking time is significantly reduced to less than an hour, yet this recipe yields just as rich and yummy Dal Mahkani as the traditional one.

It is a flavorful and creamy staple food every Punjabi grew up. It is easy to prepare and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even at my home we also called "Maa-Rajma ki Dal".

Homemade Butter Naan

The calcium and protein rich whole urad dal, rajma, butter, fresh cream and spices makes it wholesome, nutritious and simply irresistible.

Dal makhani is our family favorite dal and we usually make it once in every 3 weeks or in a month, actually it's too heavy dal compared others. I like this thick style of dal, if you don't like thick dal no problem just double the quantity of water, make it as per your consistency.

Dal Makhani, also known as 'Maa ki Dal' is an exotic Punjabi delicacy, which is prepared by cooking whole Urad dal and Rajma bean on a low flame for a long time.

Total time : 8 hours +
Cooking time : 45 min to 1 hour
Serves : 4 people
Cuisine : Punjabi

You can try end number of lentils recipes from my blog
Moong-Masoor Dal
Dal Fry
Dal Amritsari
Palak Dal
Sambar (Toor Dal)
Khichdi (moong masoor dal khichdi)

Let's start to make this dal makhani recipe with simple step-by-step process with pictures.

Ingredients:

Whole Black Urad Dal (Black lentils) - 3/4 cup
Rajma (Red kidney beans) - 1/4 cup
Cumin Seeds - 1 teaspoon
Finely chopped Onion - 1 no
Finely chopped Tomato - 1 no
Grated Ginger - 1/2 inch
Finely chopped Garlic - 4 cloves
Finely chopped Green chilies - 1-2 nos
Coriander Powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Butter - 3 tablespoon
Oil - 2 tablespoon
Amul Fresh cream - 2 tablespoon
Water - 3 to 4 cups
Finely chopped Coriander Leaves

Preparation Method :

1. Wash and soak the dry whole black gram and red kidney beans in enough water overnight or for 8-9 hours.

2. Pressure cook whole black gram and red kidney beans with the same water and add more 3 cups of water along with salt, half the chopped ginger and red chili powder and for 8 to 10 whistles on high flame. If it is not cooked, whistle it more 3 to 4 times, then switch it off the flame.

When the pressure settles down open the lid and see if the red kidney beans is totally cooked and soft. Keep aside.

3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.

For tempering/Tadka

a. Heat vegetable oil in a pan and add cumin seeds, when the cumin seeds start spluttering add ginger, garlic and onion. Saute till the onions turn golden brown in color.

b. Add green chillies, tomatoes and saute on low flame.

c. Add turmeric powder, the remaining red chilli powder, coriander powder and garam masala powder and saute until oil oozes out from the masala or till the tomato becomes mushy.

d. Pour the cooked dal from the pressure cooker along with the cooked water. Do not add the liquid at first. Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal.

4. Add salt and garam masala, simmer on low heat until whole black gram and red kidney beans are totally soft and well blended. Let it cook over medium flame for 4-5 minutes or until you get the desired consistency.

5. Add butter, mix well and cook for 2-minutes. Add fresh cream and chopped coriander leaves, mix well and cook for a few seconds, then switch off the flame.

*Tip - Do not cook for long time after adding cream otherwise it may curdle.

6. Transfer prepared dal to serving bowl. Garnish with chopped coriander leaves. Serve dal makhani with naan or lachha paratha or roti or rice.

You can check other varieties of dal delicacy from my bloggers friends blog..thanks guys!!

Creamy Chana Dal by Seema
Haryanvi Dal by Jayashree
Sukhi Dal by Avin
Hyderabadi Dal by Jagruti
Dalma (an odiya delicacy) by Sasmita
Watli Dal by Archana

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