RECIPES
Amla Powder Recipe
Amla, also known as Indian gooseberry, is rich in vitamin C and antioxidants. Here’s how to make homemade amla powder:
- Wash 10–12 fresh amla thoroughly and remove any stems.
- Cut the amla into small pieces and remove the seeds.
- Dry the pieces in sunlight for 4–5 days or use a dehydrator until completely dry.
- Grind the dried amla pieces into a fine powder using a grinder.
- Store the amla powder in an airtight container in a cool, dry place.
- Use it in smoothies, herbal teas, or as a dietary supplement.
Sweet Mango Chutney Recipe
Sweet Mango Chutney is a perfect blend of sweet, tangy, and mildly spiced flavors. Here's how to make it at home:
- Wash and peel 4–5 raw mangoes, then cut them into small cubes.
- In a large pan, combine mango pieces with 1 cup sugar, 1/2 cup water, and a pinch of salt.
- Add aromatic spices such as 1 tsp ginger powder, 1/2 tsp chili flakes, and 1/2 tsp mustard seeds.
- Cook on medium heat for 20–25 minutes until the mango softens and the mixture thickens.
- Allow the chutney to cool, then transfer to a clean, airtight jar.
- Serve as a side with snacks, curries, or sandwiches. Store in the refrigerator for up to 2 weeks.
Multigrain Flour Recipe
Multigrain flour is a healthy blend of various grains, ideal for nutritious baking and cooking. Here's how to prepare it at home:
- Take 1 cup each of wheat, barley, oats, and millet grains (or other preferred grains).
- Roast each grain separately on low heat for 3–5 minutes to enhance flavor.
- Allow the roasted grains to cool completely.
- Grind all grains together into a fine powder using a blender or grinder.
- Sift the flour to remove any coarse particles.
- Store the multigrain flour in an airtight container in a cool, dry place.
- Use it for chapatis, parathas, pancakes, or baking for a healthy twist.
Mix Pickle Recipe
Our Mix Pickle combines the tangy, spicy, and aromatic flavors of various vegetables and fruits. Here’s a simple homemade recipe:
- Wash and chop 1 cup each of raw mango, carrot, and cauliflower into bite-sized pieces.
- Dry the chopped vegetables in sunlight for 3–4 hours or pat them dry thoroughly.
- In a bowl, mix the vegetables with 2 tsp salt, 2 tsp chili powder, 1 tsp turmeric, and 1 tsp mustard seeds.
- Heat 1/2 cup cold-pressed oil in a pan and pour it over the spiced vegetables. Mix well.
- Transfer to a sterilized jar and let it sit for 2–3 days at room temperature for flavors to develop.
- Store in the refrigerator and enjoy as a side with meals or snacks.
Sweet Lemon Pickle Recipe
Sweet Lemon Pickle combines tangy lemons with a touch of sweetness and aromatic spices. Here’s how to make it at home:
- Wash 8–10 lemons thoroughly and cut each into small wedges, removing seeds.
- In a large bowl, mix the lemon pieces with 1 cup sugar, 1 tsp salt, 1/2 tsp turmeric powder, and 1 tsp chili powder (adjust to taste).
- Heat 1/2 cup cold-pressed oil in a pan and pour it over the lemon mixture. Stir well to coat evenly.
- Transfer the mixture to a clean, sterilized jar and seal tightly.
- Keep the jar in sunlight for 4–5 days, shaking gently once a day, until the lemons soften and the sugar dissolves completely.
- Store in the refrigerator and enjoy as a tangy-sweet accompaniment with meals or snacks.
Green Chilli Pickle Recipe
Green Chilli Pickle is a spicy and tangy condiment that adds a fiery kick to your meals. Here’s how to make it at home:
- Wash 10–12 fresh green chillies and pat them dry completely.
- Slit each chilli lengthwise without removing the seeds for extra heat.
- In a bowl, mix the chillies with 2 tsp salt, 1 tsp turmeric powder, 1 tsp mustard seeds, and 1 tsp fenugreek seeds.
- Heat 1/2 cup cold-pressed oil and pour it over the spiced chillies. Mix thoroughly.
- Transfer the mixture to a clean, sterilized jar and seal tightly.
- Let it rest for 2–3 days at room temperature to develop the flavors.
- Store in the refrigerator and enjoy as a spicy accompaniment with meals.
Sattu Recipe
Sattu is a nutritious flour made from roasted gram (chickpeas) and is widely used as a refreshing drink or ingredient in meals. Here’s how to make it at home:
- Take 1 cup of raw gram (chickpeas) and rinse them thoroughly.
- Dry roast the chickpeas in a heavy-bottomed pan on medium heat until golden brown and aromatic, stirring constantly to avoid burning.
- Allow the roasted chickpeas to cool completely.
- Grind the cooled chickpeas into a fine powder using a grinder or food processor.
- Sieve the powder to remove any coarse particles, ensuring a smooth flour.
- Store the sattu in an airtight container in a cool, dry place.
- Use it to prepare sattu drinks, parathas, litti, or other recipes as desired.
Thandai Recipe
Thandai is a traditional Indian refreshing drink, flavored with nuts, seeds, and aromatic spices, perfect for festive occasions like Holi and Maha Shivaratri. Here’s how to make it at home:
- Take 2 tbsp almonds, 2 tbsp cashews, 1 tbsp pistachios, 1 tbsp melon seeds, 1 tsp poppy seeds, and 1 tsp fennel seeds. Soak them in water for 2–3 hours.
- Drain and grind the soaked nuts and seeds into a smooth paste using a little water.
- Add 1 tsp cardamom powder, 1/2 tsp saffron strands, and 1/2 cup sugar to the paste and blend well.
- Mix the paste with 1 liter chilled milk and stir thoroughly.
- Optionally, add 1–2 tbsp rose water for a fragrant touch.
- Serve chilled, garnished with chopped nuts and saffron strands.
Masala Achar Mango Recipe
Masala Achar Mango is a tangy and spicy Indian mango pickle made with raw mangoes and aromatic spices. Perfect as a condiment with rice or parathas.
- Wash and dry 5–6 raw green mangoes. Cut them into small pieces, removing the seed.
- In a bowl, mix the mango pieces with 2 tsp salt, 1 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp mustard seeds, 1 tsp fenugreek seeds, and 2–3 tbsp mustard oil.
- Transfer the mixture into a clean, dry jar and seal tightly.
- Keep the jar in sunlight for 5–7 days, shaking it once daily to mix the spices evenly.
- After the pickle matures, store it in a cool, dry place. Serve as a tangy, spicy accompaniment to meals.