Instant Raw Mango PickleBy Meg's KitchenSome recipes have a special place in your heart! This is one such recipe, simply since it reminds me of my childhood. Raw mango pickle was an absolute necessary condiment along with ALL meals in the mango season. My mom used to get home tons of raw mango (read 50 kg plus) and prepare jars of various mango pickles to consume through the year as well gift to near and dear ones. Raw mango pickle, a favourite of mine, was taken for granted by me, now is a delicacy which I have to wait for to receive from Delhi (I am based in Mumbai and my parents live in Delhi).I was fortunate enough to have my mom pay us a visit for a couple of days last May and I decided to learn her secret recipe of the quickest, yummiest and easiest mango pickle you’ll ever taste. And so I did!! Ever since have been making a jar for home every week and it vanishes in no time (most of it into my tummy!). The wonderful part of this recipe is that it’s fresh, quick, easy with no preservatives and can be had almost immediately – Yes, no waiting unlike most pickles!Hey did I mention it has 2 versions – 1 sweet for sweet mango pickle lovers and another spicy and tangy for those like me who almost worship chillies!! Few readily available ingredients and literally 5 minutes cook time and it’s ready.If these aren’t reasons enough for you to be tempted to try out the recipe, here are some health benefits of eating raw mango:
  1. Rich source of vitamin A and C.
  2. Keeps the body cool in summer, prevents heat strokes.
  3. Aids in digestion hence the drinks like aam panna in summer.
  4. Maintains the electrolyte balance in the body, considered good for blood pressure and
    heart.
  5. Boosts your immune system and helps you fight against common flu and other diseases.
  6. Has astringent properties and antioxidants, both do wonders for your skin.
Red Chilli Garlic PasteBy Meg's KitchenYou must have come across 100’s of recipes where you require to use red chilli paste/sauce. Now of course there are versions available on the shelves of almost all grocery stores. However, very rarely would you find one that packs the punch and flavor you are looking for. So here I am sharing with you a recipe which will solve your miseries and give you the best and most versatile red chili paste which can be used in almost any recipe.For those who have attended our ‘Stir fry cooking workshop’ are already a fan of this recipe. Yes, I do use it during the workshop in a few recipes. And as promised to all my followers, I am finally sharing it today. For others who still haven’t experienced the joy of tasting this amazing recipe, just trust me when I say ‘it’s worth it’! Go ahead and make it, it stores well for almost an entire year. So cool, isn’t?
Whole Wheat Lavash with ‘Roti Atta Dough’ & a Hung Curd Dip RecipeBy Meg's KitchenThe idea to do this recipe came me to literally while making chapatis!! I was contemplating what recipe to do next for my session, when this idea clicked!! And I am glad I decided to go ahead! Its so cool when you can create 10 minute recipes which are so satisfying and delicious at the same time! So we made these lavash ONLY & ONLY with roti dough, left over from lunch. Now how could I not share something healthy and quick to go along with it?? So here I present the easiest lavash and dip recipe you’ll ever make. And goes without saying, you’ll never go back to buying lavash from the market again.
Mint & Coriander Green ChutneyBy Meg's KitchenGreen Chutney is something I have to have to have on my plate, no matter how flavourful or spicy or bland my meal is, I love accompaniments and green chutney being my favourite one. I make it twice a week, though I know households that make it fresh every day. Freshly made chutney tastes amazing and if you can manage to, go ahead and make it fresh. Like I mentioned on Instagram, there are soooo many versions of it that it’s difficult to document all, but I am sharing the most basic, quick and easy one here today.