Wednesday, 24 June 2020

Raw Mango Pakora


Raw Mango Pakora 

Waking up to the soothing sound of raindrops falling, the lingering scent of Petrichor and the pleasantly cold weather made my husband crave for Pakoras. Pakoras and rain seem to be an obvious duo and Monsoons feel incomplete without spending time with your family in the balcony, whilst enjoying the rain and talking about anything and everything.

So, Pakoras were a must for today's menu. However, the rain or maybe my recent internet surfing, pushed me to add a surprising twist. I recently stumbled upon a recipe of Chef Ranveer Brar where he made onion and raw mango Bhajia. My family, though has more of a sweet tooth, so, to customise it I used a raw mango that was a bit ripe, delivering a sweet and sour taste that made the Pakora a lot more complimenting to the showers we were enjoying. I hope your family would enjoy this recipe as much as mine did and would lead to sweet bickering moments we only need during this lockdown.






Preparation Time : 20 Min

Cooking Time ; 20 Min

Serves : 4

Video :  


Ingredients :


  • Raw Mango 1 Thin sliced
  • Onion 1 Large sliced
  • Potato 1 Thin sliced
  • Gram flour 2 Tablespoon
  • Rice flour 1 Tablespoon
  • Green chilly 2 chopped 
  • Ginger 1 Teaspoon grated
  • Salt according to taste
  • Souf (fennel seeds) 1 Teaspoon
  • Ajwain (carom seeds) 1 Teaspoon
  • Pakora mix spices 1 Tablespoon (Chilly powder, dry pomegranate, garam masala, dry coriander, Kasuri Methi, chat masala,) you can prepare this at home or use readymade pakora mix masala 
  • Oil for frying
Procedure : 
  • Wash and cut onion, Potato and mango slices nicely. try to cut a thin slice of onion, Mango and potato
  • In a bowl add onion, mango, potato, Besan, rice flour, green chillies, grated ginger, Salt and all spices. Add 2 to 3 tablespoon of water to this and mix all ingredients nicely

  • Once the batter is ready. Keep it aside for 10 minutes 

  • Heat oil in pan. Once the oil is heated take a small portion of park batter and drop it into the hot oil 


  • Repeat the same step with rest of the batter. Fry pakora on medium flame. once the pakora is nicely cooked from all side. Take it out on tissue paper 

  • Repeat the same step with rest of the batter 

  • Crispy and tasty pakora is ready . Enjoy with a cup of tea .. 


Tip :  

For Pakora mix either you can use the readymade powder available in market. Or you can prepare at home. As I have done take Chilly powder 1 teaspoon, dry pomegranate 1 teaspoon, garam masala 2 teaspoon, dry coriander seed 2 teaspoon, Kasuri Methi 1Tablespoon, chat masala 2 teaspoon. Mix all these spices together. Use as required and rest keep in the air tight jar for latter use. 


Wednesday, 3 June 2020

Paneer Tikka without oven or Tandoor

Paneer Tikka  

Paneer Tikka- the dish that needs no introduction, the starter that decides the success of a party and every vegetarian's guilty pleasure. COVID-19 may have managed to deprive us of the parties that serve Paneer Tikka religiously as a starter but it can't deprive us of the dish itself. I managed to make the Tikka without tandoor and the results were satisfying to say the least. The advantage of this recipe is that it's a complete meal that anyone and everyone can enjoy. A health conscious person can also enjoy this once in a while as the Tikka is not fried and rich in protein. So use this recipe to remind yourself of the luxurious and royal taste Paneer Tikka offers, after all a pandemic is no excuse to come between you and Paneer Tikka.






Preparation Time : 2 hours.

Cooking Time : 20 - 30 Min

Video Link :



Ingredients :  


  • Paneer (Cottage Cheese) 400 gm cut into pieces
  • Capsicum 1 deseeded and cut into pieces
  • Onion 1 cut into large pieces
  • Hung curd 1/2 cup
  • Gram flour (besan) 1 tablespoon
  • Mustard oil 1 Tablespoon
  • Ginger Garlic paste 1 tablespoon
  • Kasuri Methi 1 tablespoon (dried fenugreek leaves)
  • Readymade paneer tikka masala 1 tablespoon ( if it is not available you can make it at home take red chilly, haldi powder, coriander seeds, cumin seeds, black pepper, green cardamom, sunf seeds, 2 cloves dry roast them and then bring in in mixer ) use as desired
  • Lemon juice 1 Tablespoon
  • Salt according to taste
  • oil for cooking
Procedure : 
  • Prepare hung curd and keep aside
  • Finish all cutting and chopping 

  • In a bowl take hung curd add ginger garlic paste, salt and paneer tikka masala mix all together nicely 
  • In a pan, dry roast gram flour.  Once it is done, you get a nice aroma, then add Kasuri Methi to it and roast for few seconds. Now add this to the marinade mixture
  • Now in a same pan heat mustard oil till you get a nice smoke. Add this to marinade mixture. add lemon juice to this.
  • Add paneer cubes to this marinade and leave for 1/2 hour. Now add onion and capsicum pieces to the marinade and leave it for 1/2 an hour. 


  • Now take a bamboo stick or a skewer and arrange marinaded onion, capsicum and paneer on it. Repeat the same step with rest of the material. 


  • Now take a grill pan sprinkle some oil on it and arrange panner tikka stick as shown in picture. Cook it from all the sides 




  •  Now to give it a smoking flavour just cook it on medium flame as shown in picture 




  • Serve it with mint dip, onions and lemon