Kairiche lonche(Raw mango pickle)


This is a ready to eat  pickle,eaten fresh…Pickles go great as a side dish along with dal-rice, veggies or pulao. In fact some people I love pickle with rotis, methi thepla and parathas.

This instant pickle recipe is quick and easy to make. The pickle is prepared with raw unripe mangoes, mustard seeds and some spice powders.

The best part of this pickle recipe is that it can be made in less than 15 mins.This pickle also doesn’t require any sunlight or much of the cooking process.

Since mango season has started, I thought of making this instant pickle.


2 big size raw Mangoes.

4 tbsp Kashmiri Chilli Powder.

1 tbs Turmeric Powder.

4 tbsp Salt

1/2 cup Oil

2 tsp Mustard Seeds

1 tsp Methi(mustard seeds)

1 tsp Asafoetida.

2 tsp Sugar


Heat oil,add mustard seeds,methi and  asafoetida.

Let it cool completely

Cut raw mangoes in small pieces.


Add chilli powder,turmeric powder,salt & sugar.


Add cold oil.Mix well.

Store in a glass bottle.



This pickle is consumed immediately and made on daily basis during raw mangoes season.

Happy Cooking !!!


Aam Panha

This is an authentic maharashtrian recipe made in every maharashtrian house during summer….


2 cups pulp of raw mangoes(Kairi)

5 cups sugar.

1 tbsp salt

1 tbsp elaichi powder(cardamom powder)

Few strands of kesar.(optional)


In a  pressure cooker cook 4 raw mangoe with a cup of water for 3 whistles.

Let it cool completly.

Deskin the mangoes and extract pulp.

In mixie blend together mango pulp,sugar and salt.

Add elaichi powder and kesar.

In a glass add 2 tbsp of this above pulp and top it up with water and ice.

Serve chilled.

Happy Cooking !!!


Muskmelon & Mint cooler

This drink was invented on one hot summer afternoon…..


1 cup chopped muskmelon

A few sprigs mint.

2 tbsp khus syrup

2 tsp sabja(small seeds used in falooda)

Crushed ice.


In a mixie jar blend together muskmelon pieces,mint leaves and crushed ice.

In a long stem glass ,put 2 tbspn khus syrup,add some sabja (soaked in water for 10 mins)

Top up with muskmelon and mint pulp.

Decorate with mint leaves.


Serve chilled.

Happy Cooking !!!


Green Grapes Chutney.


This is one of a fab recipe which i have come across recently,easy to make and very yummy.Thanks to my neighbour Mrs Khanzada.


1 big bowl Green Grapes.

1/4 cup Fresh Coconut grated.

1 Green Chilli.

2 cloves of Garlic.

3 sprigs of Mint(pudina).

1/4 bowl chopped Coriander Leaves.

1/2 tsp Jeera Powder.

salt to taste.


Mix all the above ingredients in a mixie.

Awesome khatta meetha chutney is ready.

Tastes yummy with almost everything.

Happy Cooking !!!


Shenga Chutney


We had recently travelled to Tuljapur for Bhavani Mata’s darshan.We stayed overnight at solapur…..there every shop had  hoarding of  Shenga  Chutney available.With  lunch we ordered a bowl of this chutney,and it was amazing,just loved it….so googled for the recipe and got this one….same as from solapur.


2 Cup peanuts roasted and deskinned.

10 cloves garlic.

2 to 3 tbsp chilli powder(as per your taste).

1 tsp jeera

1 tsp sugar

salt as per taste.


Put all the ingredients in bowl of mixer.

Grind using pulse button,so oil from peanuts  is slowly incorporated  in the mixture.

Store in an airtight jar.Tastes yummy with jowar bhakri.

Tip-Same can be also made without garlic.Add chopped onion to this chutney just before serving,tastes good.

It can also be done in mortar & pestle.

Happy Cooking !!!


Burnt garlic and onion rice

Rice is my all time favourite,I keep on trying various recipes to carry in lunch.


2  cups cooked rice

8 cloves garlic finely chopped

1 big onion sliced

2 tbsp roasted peanuts

1 tbsp oil

10  curry leaves.

1 tsp mustard seeds

1/2 tsp asafoetida

1 tspn turmeric powder

1 tspn kashmiri chilli powder

salt to taste

A few sprigs of corriander leaves  finely chopped


Heat oil in a kadhai.

Add chopped garlic,saute till it turns brown.

Add roasted peanuts,mustard seeds,asafoetida,curry leaves and onions.Saute

till onions turn light brown


Add turmeric and chilli powder.

Add cooked rice and salt as per taste.Mix well.

Cover and cook for 2 to 3 minutes.

Remove in a serving dish and garnish with chopped corriander leaves.

Tip:Scrambled egg or shredded cooked chicken can be added to  this rice as per your choice.

Happy Cooking !!!


Orange cake

My mom Mrs Meena Shrikant Nerurkar is the best cook I have ever come across.She bakes fantabulous cakes.I have grown up seeing her baking.My first recipe is a special tribute to her.Orange cake is one of my favourite,during my school days,on my every picnic I used to demand for orange cake….and my demand was always fullfilled by my mom.


100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp orange essence

1tsp orange colour

juice of 1 orange

rind of 1 orange(grated skin of orange)


Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence,colour,orange rind and orange juice.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into lined/greased baking tin.

Bake at 180degreeC FOR 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,demould and let it cool.

Place a doily/stencil and sprinkle some icingsugar with sieve.

Cut into pieces and enjoy.

Happy Cooking !!!