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?
Chunky Crunchy GranolaBy Meg's KitchenThe markets are flooded with varieties of granola, muesli, and energy bars. Most of us are so confused of what the ingredients are, which is a better product, and a healthier one for our families!! All of these are definitely healthier alternatives than binge eating fried namkeens and snacks but that doesn’t make it 100% natural. There is one thing I strongly believe in – anything that is on store shelves for a long period and sold to consumers with a long shelf life, will always have preservatives and additives to extend the shelf life. It cannot be 100% natural. Even though all products have the required licensing and use only food grade, industry approved preservatives and additives it cannot be better than freshly bake homemade granola, using pure ingredients, can it?? So here I present to you an extremely flexible, versatile base recipe to make the yummiest crispy, crunchy granola that you will ever have! Use the ingredients you have available, use the ingredients you enjoy and create customised jar of granola for your family in flat 20 minutes! Try this recipe out and I promise you won’t buy another box of granola from the market again.
Mexican Lemon QuinoaBy Meg's KitchenIt's an extremely healthy, vegan and gluten free version of it. Mexican Lemon Quinoa is my version of a quick, yummy and easy one pot meal. Believe it or not, lemon zest is the hero of this dish! Don’t miss out on adding it. The freshness it lends to a dish is unmatched and very different from the lemon juice flavour! Must try!!
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.
Kulle Ki ChaatBy Meg's KitchenKulle ki Chaat literally translates into chaat in a kulhar. Its an Old Delhi, Chandni Chowk speciality and is probably one of the few Indian Chaat recipes that is not fried and odesnt have a fried ingredient. Its super versatile and healthy. You can make it with seasonal fruits and vegetables, mango, apple, oranges, kiwi, banana, cucumber, potatoes, tomatoes etc. I used tomatoes, cucumbers and boiled potatoes in my live session. You can use bell peppers, sweet corn, Italian herbs for an Italian version . Let’s begin.
15 Minute Dhokla RecipeBy Meg's KitchenThis is the quickest, easiest snack recipe that you can make, also it’s delicious and nutritious!! Dhokla traditionally is made with a long-fermented batter usually overnight. But for me it’s always a last-minute decision to make when hunger strikes!! So I have this go-to recipe of mine which barely uses any ingredients and is ready in 15 minutes. Let’s get started.
The Humble Bhindi/Lady Finger/OkraBy Meg's KitchenBhindi is definitely the staple food of my house like hundreds of other households in our country. It is so versatile and cooked in various forms regionally. I am sure we all have our favourites. In my mom’s house its almost always made with either sliced onions or small sambar onions (used as whole, stuffed with spices) and is delicious. I usually cook it without onions since my daughter prefers it like that (and she can eat bhindi EVERYDAY, like her father!!).. Personally, I am not a very big fan of bhindi but don’t mind it occasionally. So, when I initially tried making bhindi, in UK as a student (I couldn’t cook much then), I always ended up with a mushy mess and maybe that’s why I stopped enjoying it! But of course, I made my mistakes and, in the process, learnt small little tricks to get it right each time. Let me first share those tips with you:
  1. Wash and clean your bhindi well and dry it COMPLETELY before chopping.
  2. Apply some lemon juice on the knife blade while chopping and it wouldn’t be very slimy while cutting.
  3. Try and keep the pieces small and most importantly EVEN sized.
  4. If adding sliced onions, then add after the initial 5-7 min of cooking the bhindi.
  5. Use an iron kadai if possible, adds to the flavour and colour of the dish.
  6. DO NOT cook covered in the initial 5-7 min.
  7. Cook on medium high heat and not low initially.
  8. Be very gentle while cooking and careful not to smash the bhindi.
  9. When I add my spices, I actually hold the pan from its handle and toss the bhindi to blend spices rather than using a spoon to mix.
  10. Use a good quality non stick or cast iron pan, or you’ll need to use more oil.
Dry Masala ArbiBy Meg's KitchenArbi is one such vegetable that some people hate it and some people absolutely love it. The recipe I am sharing here today is one that can convert the haters! Well, at least I sure hope so. By the way, I learnt this recipe from my mom and she learnt it from her mom!! I’ve made a small change though – I did not deep fry it but used the air fryer for making it.
Whole Wheat Delhi Style Kulcha (Baked)By Meg's KitchenBorn and brought up in Delhi, I have fond memories of eating matara kulcha almost 3 times a week after school. Of course, I had my favourite vendors but then almost all places had a fabulous version of their own. I could have it anytime! What is interesting is that I never really made it at home until I moved to Mumbai. And when I did, I assumed I would get kulchas easily in the market (yes, I was sooo wrong!) and made matara at home. And that’s when I realise, kulcha is what pao is to Delhi – ALIEN!! They call stuffed naan or plain naan, kulcha in Mumbai. From almost 10 years ago to now, I have never bothered again to find kulchas in the market, and simply make my own. Why?? Because it’s the simplest easiest thing to do and is ready in no time. The days I am feeling healthy food, I have an option of making it with 100% whole wheat and other days when I want to indulge in the authentic taste, I make it with maida. It’s my pleasure to share my recipe for Delhi style kulchas with you all.