Comforting Spoonful of Chapati and Milk

Leftover Chapatis with Milk & Sugar – A Simple Comfort Food with a Nostalgic Twist

A Simple & Nostalgic Dish: How to Turn Leftover Chapatis into a Sweet Delight

A spoonful of shredded chapati soaked in milk and topped with sugar, symbolizing simplicity and comfort.

The Comfort Food That’s Close to My Heart

    Chapatis with milk and sugar is a dish that's been close to my heart for as long as I can remember. Whether made from leftover chapatis or fresh ones, this humble dish has a special place in many Indian homes, including mine. While it may seem unusual to some, for me, it's the ultimate comfort food, reminding me of my childhood.

    It’s quick, easy, and healthy—a great way to use up leftover chapatis without waste. If you've never tried this before, let me introduce you to the delightful, nostalgic combination of chapatis with milk and sugar!

If you've never tried it before, let me introduce you to this humble yet delightful dish.

 

A Nostalgic Favourite: Chapatis with Milk & Sugar

    Since as far back as I can remember, chapatis with milk and sugar has been a go-to comfort food. Sometimes, it would happen with leftover chapatis, and at times with hot ones fresh off the griddle. Either way, it remains a dish packed with nostalgia, reminding me of quick snacks after school or those lazy evenings when nothing else would do.

    Many households have their own versions. For instance, my husband prefers chapatis with jaggery syrup instead of sugar, another common variation in many homes. But this recipe is for those who haven't come across this simple combination yet.

Why You Should Try This Recipe

    This dish is more than just a way to use leftovers. It's a healthy & filling snack or even a simple breakfast. It’s a great way to avoid food waste while enjoying something that feels indulgent.

Here’s why you should try it:

• It’s an easy and quick breakfast option.
• A great way to avoid food waste by turning leftover chapatis into something delicious.
• It feels indulgent but is actually nutritious, especially when using honey as a sweetener.

Craving perfectly soft Chapatis? Learn how to make them from scratch right here!

 

 

Recipe Type - Snacks/Breakfast/Dinner
Spice Level  - Low
Difficulty - Easy
Yields - 1–11/2 Cups
Author - SM

Preparation Time - 5 Minutes.
Soaking Time - 10–15 Minutes.

 

 "How to Turn Leftover Chapatis into a Sweet & Nostalgic Treat"

Bowl of Chapati and Milk – A Comfort Food Classic

What You’ll Need:

• 2-3 Leftover Chapatis
• ½ - ¾ Cup Hot/Cold Milk
• 1½ Teaspoons Sugar (or Honey) – optional

 

Method:

• Shred the chapatis into a bowl.
• Pour hot or cold milk over the shredded chapatis.
• Add sugar or honey and mix until well combined.
• Let it soak for about 10 minutes before enjoying it. You can serve it hot or cold based on your preference.

Pro Tip: For a more traditional feel, I like using sugar, but honey works just as well if you want a healthier option. It’s also a great snack for kids above two years old!

   

Storage Tips for Leftover Chapatis

If you're planning to use leftover chapatis for this dish, ensure they're stored properly. Here are some tips:

• Keep leftover chapatis refrigerated if you're not consuming them within 12–15 hours.
• Leftover Chapatis freezes well too. When you're ready to use them, simply thaw at room temperature for a few minutes and reheat on a griddle.
• Reheat the chapatis on a low flame before using them in this recipe. They’ll soften up once soaked in milk, so don't worry if they seem a little dry.

Pro Tip: Stack chapatis with parchment paper, freeze in an airtight bag, and enjoy fresh chapatis for up to 3 months! Thaw and reheat for soft, fresh chapatis in no time.

 

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Trivia No.1:

Health Benefits of Stale Chapatis

Did you know that stale chapatis have their own set of health benefits? Soaking stale chapatis in cold milk for about 10 minutes, it adds amazing benefits and the combination can prove beneficial. It's believed to

• Help relieve high blood pressure. Preferably, consume this for your morning breakfast.
  
• Regulate body temperature.
• Provide nutrients and help avoid acidity.
• Aid in digestion, relieving constipation, acidity, and gas.  Preferably, consume this for before you sleep.

______________________________________________________________________

Trivia No.2: 

"From My Childhood to Yours: A Timeless Recipe Featuring My Stork Spoon"

Enjoying Chapati with Milk by the Window

The Chow Time Spoon - By Royal Selangor

The Chow Time Spoon or the Stork Spoon: The Spoon in the picture is from Royal Selangor Collection.

    A myth dating to Greek antiquity, a stork delivering a bundle in its beak has become a ubiquitous symbol of childbirth. According to European folklore, the stork is responsible for bringing babies to new parents. Popularized by a 19th-century Hans Christian Andersen story called "The Storks."  This version of Spoon depicts a Stork flying to its kids carrying the food, delivering an infant’s first experience of solid food.  

    I've used this spoon for this recipe photo, as it holds a special place in my heart. I've had it since my childhood, and it became a cherished part of my own children's early meals. For me, this spoon not only represents its historical connection to motherhood and nourishment but also my own journey as a mother, weaving together food and memories across generations.

Share Your Thoughts!

    I hope this nostalgic recipe brings a little warmth and comfort to your day. Give it a try, and let me know—did it remind you of your childhood or create new memories for your family? Leave a comment below!

 

Soft Chapati - My 35 Years of Mastery

The Secret to Soft Chapati: My "Liquid-First" Method (Stays Soft for Long Hours!)

      35 Years of Mastery | 10-Year Blog Anniversary Special | The Definitive Masterclass — After 10 years of food blogging and a landmark 900 recipes at Essence of Life - Food, I am sharing the technical refinement of my signature Soft Chapati. Using my unique "Liquid-First" method, I’ll show you how to achieve paper-thin, pillowy results that stay buttery-soft for a full day. Master the nuances of gluten development and heat management for restaurant-quality results at home.  

 

BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE BEETROOT CHAPATI

 

BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Beetroot - 1 Cup.
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala/Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD:

• Peel, Clean, wash and cut the Beetroot into four pieces.
• Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
• Allow the pressure to release.  
• Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
• When the Beetroots cool down, grind it into a fine purée.
• Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  
• Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
• Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Finally, add oil and knead it again for about 7-8 minutes.
• Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
• Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
• Goes well, with Vegetarian & non-vegetarian curries and gravies.
  

BEETROOT CHAPATI

 

NOTES:

• Can purée cooked or fresh beetroots for this recipe.
• Adding the spice powders is purely optional.
  
• Chat Masala can also be added while kneading the dough.
• Add very little water while kneading the dough.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Can also smear a blob of butter over hot Beetroot Chapati just before serving.

BEETROOT CURRY

    This Beetroot Curry was an accidental recipe.  I made this for the first time during my college days.  I usually used to cook dinner those days, and mostly I land up with Chapatis, as my brother is a big fan of chapatis.  One particular day, there were no other vegetable except Beetroot, and I was wondering what I could make with that to go along with Chapatis.  I just tried my hand on it and came up with this recipe.  The trial version of my Beetroot Curry was a hit at home.
     After getting married, I tried this recipe in my in laws place, obviously to show off my cooking skills. Everybody liked it except my FIL(Father-in-Law).  He said that he would throw it out the next time, he saw this curry on the dining table.  He couldn't stand the colour of the curry.   Even now, most of our relatives who visit us ask me to cook this curry and especially my Brother-in-Law is a big fan of this Beetroot Curry.  A contradictory notion for the same recipe - Like & Dislike.  But the ratings of 'likes' tops the list and that's why the recipe is here...

     Beetroot is not a common vegetable used in Southeast Asian Cuisine I guess. During School Days,  my Son had taken Chapatis and this Beetroot Curry for breakfast. It was a common scenario for his classmates to come peep into his Lunch Box and find all new variations of Indian Food not common around in Malaysia.  He used to share his food with them and one of his classmate a Chinese Guy asked him what was that "SQUARE GUY," - he was intrigued by the pink coloured Vegetable cut into small cubes, which was Beetroot.  Since then, we have started calling this curry as Square Guy Curry too.

     The magnificent colour of beetroot and its unique flavour are retained in this curry.  It's authentic sweetness go hand in hand with the fragrant spices and the coconut milk enriches the curry on the whole.  Though Beetroot would be the last vegetable to come into our minds while cooking a curry for Chapatis or Rotis.  Trust me... this Beetroot Curry does total justice.

For more Recipes on CURRIES, Click here...

Cuisine : Indian
Recipe Type : Curry
Course : Side Dish
Spice Level : Medium - High
Difficulty : Medium
Serves : 3- 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 20 - 30 Minutes

 INGREDIENTS :

Beetroot - 100 Gms.
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2 Tspn
Coriander Powder - 3 Tspn
Chole Masala Powder - 1 Tspn (optional)
Curry Leaves - 1 sprig
Fennel Seeds - 1/4 Tspn
Oil - 1 Tbspn.
Salt - To Taste
Sugar - A Pinch
Coriander Leaves - To Garnish

To Saute & Grind :

Oil - 1 Tbspn.
Onion - 2 Nos.
Garlic - 3 Cloves
Ginger - 1/2" piece
Green Chillies - 2 Nos.
Cloves - 3 No's.
Cardamom - 3 No's.
Cinnamon - 1" Piece
Fennel Seeds - 1/2 Tspn
Poppy Seeds ( Khus Khus) - 1/2 Tspn
Tomato - 1 No.
Coriander Leaves - Few

METHOD :

• Wash and clean the Beetroots and cut them into bite sized cubes.
• Heat oil in a pan and saute Onions, Ginger and Green Chillies.
• Add all the spices mentioned under ' To saute & grind' and fry until the onions turn translucent.
• Switch off the flame, add chopped Tomatoes and Coriander Leaves to sautéed ingredients and allow it to cool.
• Grind the Masala into a smooth paste.
• Heat oil in a pan, splutter few Fennel Seeds and Curry Leaves.
• Saute the ground masala in low flame until it is fragrant and oil separate from it.
• Add Turmeric, Red Chilli Powder, Coriander Powder and Chole Masala to the above and fry for few minutes.
• Sprinkle some water if needed.
• Add Beetroot to the masala and mix well.
• Add salt and enough water to cook the beetroots.
• When beetroots are cooked, pour the Thin Coconut Milk over it and leave it on a low flame for about 5-10 minutes stirring consistently.
• Finally, pour in the Thick Coconut Milk and leave in on a low flame for few minutes.
• Add a pinch of sugar, if preferred.
• Garnish the Beetroot Curry with Coriander Leaves.
• Can serve this Beetroot Curry with Chapatis, Dosas, Idiyappams, Rice or any roti of your choice.

For detailed recipe on CHANNA/CHOLE MASALA POWDER, Click here...

NOTES :

• Can cook the beetroot first and then add it to the sautéed masala.
• Adding sugar and chole masala is totally optional.

MOONG DAL PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,

      Dal Paratha is one of the most famous Indian Bread stuffed with Moong Dhal or Chana Dhal(Bengal Gram Dhal).  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Dal Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.

MOONG DAL PARATHA

      Dal Parathas are Whole Wheat Indian Bread with a heartwarming pre-cooked Dal Stuffing.  I have made this recipe with freshly cooked Moong Dal and then it is mixed along with seasonings & spices.  The Moong Dhal mix is used for stuffing the Paratha. Make sure that the Moong Dals aren't overcooked which will make it mushy.    The same recipe can be prepared with Chana Dal, but when prepared with Chana Dal, the Paratha becomes filling and slightly heavier than Moong Dal Paratha.  And the Prathas tastes unique to the Dhal used for stuffing.  The same recipe can be prepared with left-over Dal too. 

    What makes Moong Dal Paratha special is the soft and tasty filling of Moong Dal flavoured with mild spice powders and seasonings. Garam Masala gives this Paratha a wonderful flavour and Amchur(Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee(Clarified Butter) and served with dollops of Butter. Moong Dal Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Aachar, Curd or Raitha.  Moong Dal Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

 

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

 

HOW TO MAKE DAL PARATHA - MOONG DAL STUFFED CHAPATIS

 

MOONG DAL PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Moong Dal - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Cumin Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Cook Moong Dal in a Saucepan or in a pressure cooker with enough water.
  
• Once cooked, drain the dal for about 15-20 minutes.
• Make sure that the water used for cooking is drained off before making the stuffing.
• Can mix all the other ingredients mentioned under "For stuffing" raw or sautéed.
  
• If Sautéing, heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add slightly mashed Moong Dal along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Moong Dal Stuffing into 12-15 medium-sized balls and keep them aside.

For Moong Dal Paratha:

• Roll the dough balls into thin circles.
• Place a little Moong Dal Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Moong Dal Stuffing into a Circle.
• Heat a griddle(Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Moong Dal Parathas with a bowl of Curd(yoghurt), Raitha or Pickle.

MOONG DAL PARATHA

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Slightly mash the Moong Dal for the stuffing.
•  I have sautéed all the ingredients for the stuffing.
• Alternatively, can mix all the other ingredients mentioned under "For stuffing" raw along with cooked Moong Dal.
• Cook Moong Dal Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot Moong Dal parathas before serving.
  

LUNCH MENU # 1

      Sometimes we all wonder what to cook for lunch.  The thought would stay up there for a long time without any ideas popping into our mind. I feel if you have a perfect idea of what you are cooking for the day, it will solve half of the issue along with cutting down the cooking time.  Here is a simple Vegetarian Lunch Menu - with Rice & Chapatis.  The side dishes suits both for Rice and Chapatis.  Also, this vegetarian meal is a simple & complete spread out for a Lunch.

      I always have a problem when I cook just rice or some veggie at home, as my kids are always the choosy ones.  I have to make an ultimate choice suitable all four of us in the same time, and when such situations arise, I cook such Lunch Menus, where I serve both Chapatis & Rice and cook Side dishes to go along with them.  This is a wholesome Vegetarian Meal.
     To finish with, serve it with some dessert/payasam. A simple Lunch with delicacy!!!

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

    I got a liking for this Aam Chunda during my college days.  We had a few Gujarati friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles.  I feel quite nostalgic when I think about this scenario now.

    Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator.  The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style.  And most of the other Pickles would be in South Indian Style.

    Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes.  Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency.  Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming. 

    But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time.  I store it for upto a Year, it lasts longer if stored in the refrigerator.

    Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

For more PICKLE Recipes, Click here...


Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level  - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

For NORTH INDIAN STYLE PARATHA RECIPES, Click here... 

HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

INGREDIENTS:

• Wash and wipe the raw mangoes.  I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
• Peel the mango skin and then grate them.
• In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar. 
• Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
• Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
• Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
• Switch off the flame.
• Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
• Allow Gujarati Aam Chunda to cool down completely before storing it.
• Store Gujarati Aam Chunda in clean & dry airtight bottles.

 

GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,
 

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Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

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HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

Green Chillies  - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

 

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

 

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

 

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.   
  

 

     Malai Kofta is a classic Vegetarian dish prepared with Paneer, Potatoes/vegetables and few seasonings.  A decadent Mughal invention traditionally served during special occasions.  Kofta is nothing but a dumpling prepared with Meat/Vegetables with a soft inner portion and crispy outer skin.  Koftas are simply deep/shallow fried Meat/Vegetable balls something like croquettes. Malai Kofta is a version prepared with Paneer and some Vegetables. But what makes Malai Kofta special is the curry/gravy base. Shallow/Deep-fried Koftas are traditionally served in Rich and Creamy Onion and Tomato based gravy makes this dish unique and utterly-butterly delicious.
     This recipe is a version of Malai Koftas in Shahi White Korma.  This White Korma is a perfectly slow-cooked dish with unique Spices along with Yoghurt/Curd and a thick paste prepared with Nuts like Cashewnuts/Almonds and Poppy seeds, simmered in fresh Cream/Milk and finally garnished with few strands of Saffron.  Evey single ingredient added into White Shahi Korma gives special appeal and richness to the dish.
     This White Shahi Korma is a delicacy at home that everyone loves this Curry.  So I tried adding Malai Koftas in Shahi Korma.  This recipe of Malai Koftas in Shahi Korma is a tasty and an absolutely rich dish in terms of ingredients, taste and flavour.
     I usually make Maida(All-purpose Flour) Chapati or Naan to go along with this Shahi Korma. Mali Koftas in Shahi Korma goes well with Parotta/Rotis, Chapatis, Naan, Kulcha and Parottas.  It also tastes great with Biriyanis, Pulaos & Ghee Rice too.

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Cuisine : Indian (North India)
Course : Side Dish
Spice Level : Low
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 20-30 Minutes
Cooking Time : 30 - 45 Minutes

HOW TO MAKE MALAI KOFTA

INGREDIENTS :

For Malai Kofta :

Paneer - 1/2 Cup
Boiled Potatoes - 1/2 Cup
Grated Carrots - 1 Tbspn
Green Chillies - 1 No.
Ginger - a Small Piece
Garlic - 1 Clove
Coriander Leaves - Few
Garam Masala Powder - 1/4 Tspn
Milk Powder - 1 Tbspn
Salt - To Taste

For Dry Fruit & Nut Filling : 

Cashewnuts - Few
Almonds - Few
Raisins - Few

To Fry the Malai Koftas :

Oil - To Deep Fry

METHOD :

To Make Malai Kofta with Dry Fruit & Nut Fillings:

• Crumble the Paneer in a Blender/Food Processor until there are no lumps.
• Boil the Potatoes and keep them aside.
• Clean, Peel and Grate or finely chop the Carrots.
• Finely chop, Green Chillies, Garlic, Ginger and Coriander Leaves.
• Blanch and peel the Almonds.
• Finely chop, the Cashewnuts, Almonds and Raisins.
• Mix crumbled Paneer, Boiled Potatoes. grated Carrots and finely chopped ingredients and mix well.
• Add Garam Masala, Milk Powder, Salt to the above mix and knead it into a thick dough.
• Make Medium Sized balls out of the dough, stuff the Dry Fruit & Nut mixture in it and roll it out into a smooth Ball.
• Follow the suit for the rest of the Paneer dough.

To Fry the Malai Koftas :

• Heat Oil in a deep pan. When the oil becomes hot, reduce the flame to medium-high.
• Fry the Malai Kofta Balls in hot oil until they turn into light golden brown colour.
• Remove the Malai Koftas from Oil and drain them on a Paper Towel.

NOTES :

• If the Koftas break in Oil dust the balls with All-Purpose Flour.
• Can substitute Milk Powder with Khoya/Mawa for a rich version of Malai Kofta or simply add All-Purpose Flour/Corn Flour instead.
• The Paneer dough should not be too hard or too soft.
• Can add some boiled Green Peas along with the other ingredients.
• I have not added Turmeric Powder and Red Chilli Powder in this Recipe of Malai Kofta, as I was adding it into White Shahi Korma.
• Adding the Dry Fruit & Nut fillings to the Malai Kofta is Optional.

HOW TO MAKE WHITE SHAHI KORMA

For Malai Kofta in Shahi Korma :

Malai Kofta - 12 -15Nos.
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Coriander Powder - 3 Tspn
Garam Masala - 11/2 Tspn
Yoghurt/Curd - 1/2 Cup
Fresh Cream - 1/2 Cup
Condensed Milk - 1/4 Cup
Black Salt - 1/2 Tspn
Oil - 2 Tbspn
Butter - 2 Tbspn
Salt - To Taste
Sugar - 2 Tbspn

Spices :

Cardamom - 5 Pods
Cinnamon 1" Stick - 2 Nos.
Bay Leaf - 1 Leaf
Cloves - 5-6 Nos.

To Dry Roast and Powder :

Mace - Few Petals
Nutmeg - 1/2 Tspn.

To Soak and Grind : 

Poppy Seeds - 11/2 Tspn
Almonds - 7 Nos.
Cashew nuts -  7 Nos.

To Garnish :

Coriander Leaves - Few
Saffron - Few Strands

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Shahi Korma.
• Pour the beaten Cream and mix well.
• Finally, add the fried Malai Koftas to the Shahi Korma.
• Gently stir it up so that Malai Koftas are coated with the Shahi Korma.
• Care should be taken not to break the Koftas while stirring.
• Cook on a very low flame for few minutes.
• Switch off the flame.
• Serve Malai Kofta in Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Malai Kofta in Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.