Priya's Kitchen

 Maharashtrian-style Raw Mango Pickle , also known as "Kairi Muramba," is a delightful and tangy condiment that pairs well with Indian meals. Here’s a traditional recipe to make this pickle: **Ingredients:** - 2 large raw mangoes,  chopped into small pieces - 1 cup mustard oil (you can also use any other vegetable oil) - 2 tablespoons mustard seeds - 1 tablespoon fenugreek seeds (methi seeds) - 1 tablespoon turmeric powder - 1 tablespoon red chili powder (adjust according to your spice preference) - Salt to taste - 1 tablespoon asafoetida (hing) - 1 tablespoon sugar or jaggery (optional, for a hint of sweetness) ** Instructions:** 1. **Prepare the Mangoes:**    - Wash the raw mangoes thoroughly .    - Cut the mangoes into small pieces. You can keep the pieces slightly bigger if you prefer.    - Remove any excess moisture from the mangoes using a clean cloth or paper towel. 2. **Sun-Dry the Mango Pieces (Optional):**    - Spread the chopp...

 Here's a special recipe for Bitter Gourd Curry : **Ingredients:** - 2 medium-sized bitter gourds - 1 tablespoon tamarind paste or a small lemon-sized tamarind soaked in water - 1 tablespoon jaggery (adjust to taste) - 2 tablespoons oil (preferably mustard oil) - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1 onion, finely chopped - 2 tomatoes, chopped - 1 tablespoon ginger-garlic-dry coconut paste - 1/2 teaspoon turmeric powder - 1 teaspoon coriander powder - 1/2 teaspoon red chili powder (adjust to taste) - Salt to taste - Fresh coriander leaves for garnish **Instructions:** 1. Wash the bitter gourds thoroughly. Cut them lengthwise, remove the seeds, and then chop them into small pieces. 2. In a pot, boil enough water to submerge the bitter gourd pieces. Once the water boils, add the bitter gourd pieces, tamarind paste (or soaked tamarind water), and jaggery. Boil for about 5-7 minutes until the bitter gourd pieces are slightly tender. Drain and set aside. 3. Heat oil in ...

Leftover Chapati Sandwiches are a delicious and easy way to repurpose your leftover chapatis. Here's a simple recipe you can try: **Ingredients:** - Leftover chapatis - boiled potatoes grated - chopped vegetables (such as bell peppers, onions, tomatoes, cucumber,sweet corn) - Cheese slices or grated cheese - Butter or ghee - Salt, pepper,red chilli powder,chat masala,pav bhaji masala,lemon juice and  any other seasonings of your choice - Ketchup or mayo (optional) **Instructions:** 1. for filling - Mix well the boiled potatoes and chopped vegetables and all spices as required . 2. Heat a pan or griddle over medium heat. 3. Spread butter or ghee on one side of a chapati. 4. Place the chapati butter-side down on the pan. 5. Add filling evenly on top of the chapati . 6. Place cheese slices or grated cheese on top of the filling. 7. Fold the chapati in half, covering the filling. 8. Press gently with a spatula and cook for 2-3 minutes until the cheese melts and the chapati becomes cri...

   Raw Mango Chutney  is a tangy and spicy condiment made from raw mangoes and red chilies.Adding tadka (tempering) to   Raw Mango Chutney  can elevate its flavor and aroma. Here's a recipe for   Raw Mango Chutney  with tadka: **Ingredients:** - 1 medium-sized raw mango, peeled and chopped - 4-5 dry red chilies (adjust according to your spice preference) - 1 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1/2 teaspoon fenugreek seeds - A pinch of asafoetida (hing) - Salt to taste - Water as needed - Optional: sugar or jaggery for sweetness - For tadka (tempering):   - 1 tablespoon oil   - 1 teaspoon mustard seeds   - 1 teaspoon urad dal (split black gram)   - 1-2 dried red chilies, broken into pieces   - Curry leaves (optional)  **Instructions:** 1. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Let them splutter and become fragrant. 2. Ad...

Here's a recipe for Brinjal Masala Curry , a delicious Indian dish made with eggplant (brinjal) and a flavorful masala gravy: **Ingredients:** - 5 medium-sized brinjals (eggplants) - 2 onions, finely chopped - 2 tomatoes, pureed - 2 green chilies, slit - 1 tablespoon ginger-garlic and coconut paste - 1 teaspoon cumin seeds - 1 teaspoon mustard seeds - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste and quantity) - 1 teaspoon coriander powdere -1 teaspoon goda masala - 1/2 teaspoon garam masala powder - Salt to taste - Cooking oil - Fresh coriander leaves for garnishing **Instructions:** 1. **Prepare the Brinjal:**    - Wash the brinjals and cut . You can keep them immersed in water to prevent discoloration. 2. **Saute the Ingredients:**    - Heat oil in a pan or kadai. Add cumin seeds and mustard seeds.    - Once the seeds crackle, add chopped onions and green chilies. Saute until onions turn golden brown. 3. **Add Spices:** ...

Here's a variation of Katachi Aamti that uses roasted coconut and onion paste to add a rich and flavorful base to the dish: **Ingredients:** - 1 cup leftover water from cooked chana dal (katachi) - 1/2 cup grated coconut (fresh or desiccated) - 1 medium-sized onion, chopped - 2-3 garlic cloves - 1-inch piece of ginger - 2-3 dry red chilies (adjust according to spice preference) - 1 tbsp oil - 1/2 tsp mustard seeds - 1/2 tsp cumin seeds - 1/4 tsp asafoetida (hing) - 8-10 curry leaves - 1/2 tsp turmeric powder - 1 tsp red chili powder (adjust to taste) - 1 tsp goda masala or garam masala - Salt to taste - 1 tbsp jaggery or sugar (optional) - Chopped coriander leaves for garnish **Instructions:** 1. Begin by roasting the coconut and onion. Heat a pan over medium heat and add the grated coconut, chopped onion, garlic cloves, ginger, and dry red chilies. Dry roast them until the coconut turns golden brown and aromatic. Allow this mixture to cool. 2. Once cooled, grind the roasted coco...