Punjabi style mango pickle

 

Here's a traditional Punjabi-style mango pickle (Aam ka Achar) recipe, known for its bold flavors and spicy tang:

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Ingredients:

• Raw mangoes – 1 kg (washed, dried, cut into medium-sized pieces)
• Mustard oil – 250 ml
• Salt – 100 g (adjust to taste)
• Turmeric powder (Haldi) – 2 tbsp
• Red chili powder – 2–3 tbsp (adjust for heat)
• Fennel seeds (Saunf) – 3 tbsp (coarsely crushed)
• Nigella seeds (Kalonji) – 2 tbsp
• Fenugreek seeds (Methi dana) – 2 tbsp (lightly roasted & crushed)
• Mustard seeds (Rai or Sarson) – 3 tbsp (coarsely ground)
• Asafoetida (Hing) – 1/2 tsp
• Vinegar (optional) – 2 tbsp (for extra preservation)

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Instructions:

1. Prep Mangoes:

   • Wash raw mangoes and dry completely. Cut into pieces and remove hard seeds.
   • Toss them with salt and turmeric. Leave in a glass or ceramic bowl for 1–2 days under sunlight or in a warm place. This helps reduce moisture.

2. Spice Mix:

   • Mix fennel, mustard seeds, fenugreek, nigella seeds, red chili powder, and hing in a bowl.

3. Combine:

   • Drain excess water from the mangoes (if any).
   • Mix mango pieces with the spice mix thoroughly.

4. Oil Tempering:

   • Heat mustard oil until it reaches its smoking point (this removes bitterness), then let it cool slightly.
   • Pour warm (not hot) oil over the mango-spice mix and stir well.
   • Add vinegar now if using.

5. Storage:

   • Transfer the pickle to a clean, dry glass jar. Seal it.
   • Leave in sunlight for 7–10 days, shaking the jar daily to mix.

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Tips:

• Use stone or glass jars, not metal or plastic.
• Ensure everything is moisture-free to avoid spoilage.
• The pickle stays good for up to a year if stored in a cool, dry place.

North Indian mango pickle

 

Mango pickle is a tangy, spicy, and flavorful condiment made from r

Here’s a basic North Indian-style mango pickle recipe:

Ingredients:

• Raw mangoes – 500g (washed, dried, and chopped into small pieces)
• Salt – 2 tbsp
• Turmeric powder – 1 tbsp
• Red chili powder – 2 tbsp
• Mustard seeds (split or coarsely ground) – 2 tbsp
• Fennel seeds – 1 tbsp
• Fenugreek seeds – 1 tbsp
• Nigella seeds (kalonji) – 1 tsp
• Asafoetida – 1/4 tsp
• Mustard oil – 1 cup (heat until it smokes, then cool slightly)

Instructions:

1. Prep Mangoes: Mix chopped mango pieces with salt and turmeric. Let them sit in the sun or at room temp for 1–2 days in a clean, dry bowl to release moisture.
2. Dry the Mangoes: Drain the liquid, spread the mangoes on a clean cloth, and sun-dry for a few hours.
3. Mix Spices: In a large bowl, mix all dry spices.
4. Combine: Add mango pieces to the spice mix. Pour in the mustard oil and mix well.
5. Storage: Transfer to a sterilized glass jar. Ensure oil covers the pickle.
6. Maturation: Let it sit in the sun for 7–10 days, shaking the jar daily to mix.

Spicy chiken

 

खाली काही झणझणीत आणि चविष्ट मसालेदार चिकन रेसिपीज मराठीत दिल्या आहेत:

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१. मसालेदार कोळ्हापुरी चिकन

साहित्य:

• चिकन – ५00 ग्रॅम
• कांदा – २ मध्यम (बारीक चिरून)
• टोमॅटो – २ (बारीक चिरलेले)
• आले-लसूण पेस्ट – १ टेबलस्पून
• कोल्हापुरी मसाला – २ टेबलस्पून
• लाल तिखट – १ टेबलस्पून
• हळद, मीठ, तेल
• ओलं खोबरं आणि कोथिंबीर

कृती:

1. कढईत तेल गरम करून कांदा खरपूस परतून घ्या.
2. त्यात आले-लसूण पेस्ट घालून परतावे.
3. टोमॅटो, हळद, लाल तिखट, कोल्हापुरी मसाला घालून तेल सुटेपर्यंत शिजवा.
4. चिकन घालून ५ मिनिटे परता.
5. थोडे पाणी घालून झाकण ठेवून २०-२५ मिनिटं शिजवा.
6. वरून कोथिंबीर व ओलं खोबरं घालून सर्व्ह करा.

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२. झणझणीत चिकन लसूण मसाला

साहित्य:

• चिकन – ५०० ग्रॅम
• लसूण – १०-१२ पाकळ्या (ठेचून)
• आले – १ इंच तुकडा (ठेचून)
• लाल तिखट – १.५ टेबलस्पून
• गरम मसाला – १ टीस्पून
• कांदा – २ (पातळ चिरलेला)
• मीठ, तेल

कृती:

1. तेल गरम करून लसूण आणि आले परतावे.
2. कांदा घालून चांगला तांबूस परतून घ्या.
3. मसाले, तिखट घालून परता.
4. चिकन घालून ५-१० मिनिटं परता.
5. पाणी घालून शिजवा. कोरडं हवं असेल तर पाणी कमी ठेवा.
6. भाकरी किंवा पोळीबरोबर गरम गरम सर्व्ह करा.

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३. सुखं (कोरडं) चिकन फ्राय

साहित्य:

• चिकन – ५०० ग्रॅम
• आलं-लसूण पेस्ट – १ टेबलस्पून
• लाल तिखट – १ टेबलस्पून
• गरम मसाला – १ टीस्पून
• मीठ, हळद, लिंबू रस
• कोथिंबीर, तेल

कृती:

1. चिकनमध्ये सर्व मसाले, लिंबाचा रस घालून मॅरिनेट करा (किमान १ तास).
2. कढईत तेल गरम करून चिकन परतून घ्या.
3. झाकण ठेवून मध्यम आचेवर २०-२५ मिनिटं शिजवा.
4. वरून कोथिंबीर टाकून गरम गरम सर्व्ह करा.

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आवडीनुसार अजून काही प्रकार हवे असतील का? (उदा. बटर चिकन, टिक्का, बिर्याणी वगैरे)?

Spicy chicken

 

Here are a few delicious spicy chicken recipes from different styles and cuisines that you can try:

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1. Spicy Chicken Curry (Indian Style)

Ingredients:

• Chicken (500g)
• Onion (2, finely chopped)
• Tomatoes (2, pureed)
• Ginger-garlic paste (1 tbsp)
• Red chili powder (1.5 tsp)
• Turmeric (1/2 tsp)
• Garam masala (1 tsp)
• Coriander powder (1 tbsp)
• Green chilies (2, slit)
• Salt, oil, fresh coriander

Instructions:

1. Heat oil, sauté onions till golden.
2. Add ginger-garlic paste, cook until raw smell disappears.
3. Add tomatoes, spices, and green chilies. Cook till oil separates.
4. Add chicken pieces, cook until sealed.
5. Add water, simmer 20–25 mins.
6. Garnish with coriander.

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2. Spicy Korean Chicken (Dakgalbi)

Ingredients:

• Chicken thigh (boneless, sliced – 500g)
• Gochujang (2 tbsp)
• Soy sauce (2 tbsp)
• Garlic (minced – 1 tbsp)
• Sugar (1 tbsp)
• Gochugaru (Korean chili flakes – 1 tbsp)
• Sesame oil, green onion, cabbage, sweet potato

Instructions:

1. Marinate chicken with gochujang, soy, garlic, sugar, and gochugaru.
2. Stir-fry with sliced cabbage and sweet potato.
3. Cook till chicken is glazed and cooked through.
4. Garnish with green onion and sesame seeds.

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3. Spicy Fried Chicken (Nashville Hot)

Ingredients:

• Chicken legs or wings (500g)
• Buttermilk (for marinade)
• Cayenne pepper (2 tbsp)
• Paprika, garlic powder, salt
• Flour (for coating)
• Oil (for frying)

Hot Sauce:

• Butter, cayenne, brown sugar, paprika

Instructions:

1. Marinate chicken in spiced buttermilk for 4 hours.
2. Dredge in flour and deep-fry until golden and crisp.
3. Brush with hot sauce mixture.

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4. Spicy Chicken Stir Fry (Asian Style)

Ingredients:

• Chicken breast (sliced)
• Garlic, ginger
• Soy sauce, oyster sauce
• Chili paste or red chilies
• Veggies: bell peppers, onions

Instructions:

1. Stir-fry garlic and ginger.
2. Add chicken, then veggies.
3. Toss with sauces and chili paste.
4. Serve with rice or noodle.

Air fryer veggies

 

Here's a quick and tasty recipe for air fryer veggies:

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• Salt and pepper to taste

Instructions:

1. Preheat air fryer to 375°F (190°C) for 3–5 minutes.
2. Toss all vegetables with olive oil and seasonings in a bowl.
3. Place veggies in the air fryer basket in a single layer (cook in batches if needed).
4. Air fry for 10–12 minutes, shaking the basket halfway through, until veggies are tender and lightly browned.
5. Serve immediately as a side or main dish.

Air fryer recepies

 

Here are a few easy and delicious air fryer recipes to get you started:

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1. Air Fryer Chicken Wings
Ingredients:

• Chicken wings
• Salt, pepper, garlic powder, paprika
• Optional: hot sauce or BBQ sauce

Instructions:

1. Toss wings in seasonings.
2. Preheat air fryer to 380°F (193°C).
3. Cook wings for 25-30 minutes, shaking halfway through.
4. Toss in sauce and air fry for an extra 5 minutes for crispiness.

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2. Air Fryer French Fries
Ingredients:

• Potatoes (russet)
• Olive oil
• Salt

Instructions:

1. Cut potatoes into fries and soak in cold water for 30 mins.
2. Dry, toss in olive oil and salt.
3. Air fry at 375°F (190°C) for 15–20 minutes, shaking halfway.

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3. Air Fryer Salmon
Ingredients:

• Salmon fillets
• Olive oil, garlic, lemon, salt, pepper

Instructions:

1. Brush salmon with oil and season.
2. Air fry at 400°F (204°C) for 7–10 minutes depending on thickness.

Moong dal pakoda in air fryerr

 

Here's a simple recipe to make Moong Dal Pakoda in an air fryer – crispy outside, soft inside, and much healthier than deep-fried:

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Ingredients:

• 1 cup yellow moong dal (soaked for 3-4 hours)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch ginger, grated
• 2 tbsp coriander leaves, chopped
• 1/2 tsp cumin seeds
• Salt to taste
• A pinch of hing (asafoetida)
• 1/4 tsp baking soda (optional, for fluffiness)
• 1 tsp oil (for brushing or mixing)

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Instructions:

1. Blend the Dal:

   • Drain soaked moong dal and grind it coarsely (not smooth) without adding water or with just 1–2 tsp if needed.

2. Make the Batter:

   • Transfer the paste to a bowl.
   • Add chopped onion, green chilies, ginger, coriander leaves, cumin seeds, salt, hing, and baking soda.
   • Mix well. Beat the batter for 2–3 minutes to make it fluffy.

3. Shape the Pakoras:

   • Preheat the air fryer at 180°C (350°F) for 3–5 minutes.
   • Lightly grease your hands or a spoon, scoop small portions of the batter, and shape them into rough balls or drops.

4. Air Fry:

   • Lightly brush or spray the pakoras with oil.
   • Place them in the air fryer basket in a single layer (do not overcrowd).
   • Air fry at 180°C (350°F) for 10–12 minutes, flipping halfway and brushing again with oil if needed, until golden brown and crispy.

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Tips:

• For extra crispiness, spray lightly with oil again in the last 2 minutes.
• Serve hot with mint chutney or tamarind sauce

Moong dal pakoda

 

Moong Dal Pakoda (mung bean fritters) are a popular Indian snack made with soaked and ground moong dal (split yellow gram), spices, and herbs. They're crispy on the outside and soft inside. Here's a basic recipe:

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Ingredients:

• 1 cup moong dal (yellow split)
• 1–2 green chilies (finely chopped)
• 1 tsp ginger (grated)
• 1 small onion (finely chopped) – optional
• 2 tbsp coriander leaves (chopped)
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt to taste
• Oil for deep frying

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Instructions:

1. Soak Dal: Rinse and soak moong dal in water for 3–4 hours. Drain the water.
2. Grind: Grind the dal to a coarse paste without adding water (or just a spoon if needed).
3. Mix: Add chopped chilies, ginger, onion (if using), coriander, turmeric, cumin, and salt. Mix well.
4. Heat Oil: Heat oil in a deep pan on medium heat.
5. Fry Pakoras: Drop small portions (like balls or fritters) of the mixture into hot oil.
6. Cook Until Golden: Fry until golden and crisp, turning occasionally.
7. Drain: Remove on a paper towel to drain Exces oil