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Fajeto – A Gujarati Mango Kadhi: Making the Most of Summer Mangoes

Indulge in the tangy and sweet flavors of Fajeto Mango Kadhi, a traditional Gujarati dish that combines the richness of ripe mangoes with the spiciness of Indian spices. Perfect for summer, this kadhi is a delightful way to use leftover mango pulp. I love how this Fajeto Kadhi perfectly balances sweet, sour, and spicy flavors. It’s versatile enough to be served as a refreshing welcome drink at summer parties, making it both a unique and delightful treat for your guests. But wait, if you have friends who are vegan, we have the perfect solution at the end of the recipe to make this kadhi vegan.

Ingredients:

Leftover mango skins and seeds
1 cup water
1/2 cup dahi (yogurt)
2 tablespoons besan (gram flour)
1/4 cup aamras (mango pulp)
Salt to taste
2 teaspoons oil
1 teaspoon rai (mustard seeds)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon methi dana (fenugreek seeds)
A pinch of hing (asafoetida)
1/2 teaspoon haldi (turmeric powder)
A few curry leaves

Method:

Take the leftover mango skins and seeds, and place them in 1 cup of water. Squeeze out all the mango pulp and strain the water to get the mango essence.

In a bowl, combine the strained mango water with 1/2 cup dahi. Add 2 tablespoons of besan, and salt to taste.

Mix well until you have a smooth mixture. Add an additional 1/2 cup of water if required to achieve the desired consistency.

Heat 2 teaspoons of oil in a pan. Add 1 teaspoon of rai, 1 teaspoon of jeera, and 1/2 teaspoon of methi dana, add a pinch of hing and curry leaves.

Once the seeds start to splutter, add 1/2 teaspoon of haldi.


Pour the mango and besan mixture into the pan with the tadka. Keep stirring continuously to avoid lumps.

Cook the mixture until it comes to a couple of boils, ensuring it’s well-cooked and smooth.

Your Fajeto Mango Kadhi is now ready to be enjoyed. Serve it hot with steamed rice or as a side dish with your favorite Indian meal.

Fajeto, the delightful Gujarati Mango Kadhi, is a perfect way to celebrate the summer season. The tangy, sweet, and spicy flavors come together in a harmonious blend that not only tantalizes your taste buds but also brings a touch of traditional Gujarati cuisine to your table. It’s a versatile dish that can be enjoyed with steamed rice or as a refreshing soup on a hot day.

Can We Make This Recipe Vegan?

Absolutely! While this recipe traditionally includes dairy yogurt, you can easily substitute with cashew yogurt to make it vegan version. Use cashew yogurt in place of regular yogurt to achieve the perfect level of sourness for the kadhi. And vegan fajeto (Gujrati kadhi) is ready.

We hope you try this Fajeto recipe and experience the magic of mangoes in a whole new way. If you do, please share your feedback in the comments below or tag us in your social media accounts with hashtag #MasalaMonkRecipe. We would love to hear how it turned out for you! And if you have your own variations or tips for making Fajeto, don’t hesitate to share them with our community. Also enjoy the flavors of summer with these mango recipes: Chia Seed Mango Pudding and Mango Pudding .

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Authentic Sambar Masala Recipe- Sambar Podi

People ask me if its worth grinding your own spices and the short and sweet answer is absolutely yes! Grinding spices is fast and an easy process. It is an aromatic experience that you will not forget and might even become obsessed with it. There is ZERO COMPARISON between fresh and pre-ground versions. When you are grinding your own spices, you have a complete quality control over the quality of the ingredients you are using and you are also saving yourself from consuming all the unnecessary preservatives that are added to some spice mixes to increase their shelf life.

I love Sambar! If you guys are sambar lovers like me, you would know the key to making good sambar lies in the masala. That’s what I am here to share with you guys. This recipe will help you to make fragrant and flavorful homemade sambar powder. It can also be added to other south Indian dishes like lemon rice, masala idlis or dosa. 

It has been almost a decade since I have stopped buying sambar powder. None of them come close to the one made freshly at home with quality ingredients. There is just something so satisfying about grinding your own masalas at home. My kitchen is filled with the aroma of spices, and sambar sings with the flavors of freshly toasted spices. That being said, I do admit, I don’t make all the masalas at home. That’s too much. I do buy some spice powders from the store but whenever I get an authentic fool-proof recipe like this, it’s hard for me to go back to store-bought masalas.

 So what makes a good sambar?

  • The right propotion to vegetables and lentils and a perfect balance of sourness, spiciness and sweetness.
  • The vegetables you add make a huge difference to the taste of your sambar.
  • Vegetables like small pearl onions, drumstick, yellow pumpkin have a distinct taste to them and elevate the taste of a sambar. Some like to add brinjal too.
  • Similarly the choice of dal used affects a sambar’s taste. Mostly sambars are made with toor dal or a combination of toor and moong dal.
  • Everyone has a different recipe for the spice mix. Some keep it simple with basic ingredients, some decide to add a lot more, some use pre ground spices, some grind it fresh. All these factors have a huge imapact on the taste of your sambar. And yes a good SAMBAR MASALA plays a huge part in the taste of your sambar.

Recipe: makes roughly 200 grams

Ingredients

  1. Coriander seeds: 1/2 cup
  2. Chana dal/Bengal gram: 1/4th cup
  3. White Split Urad dal: 2 tbsps
  4. Cumin seeds/Jeera: 2 tbsps
  5. Fenugreek seeds/Methi dana: 1 tbsp
  6. Mustard seeds: 1 tbsp
  7. Dry Red Chillies: 20 (I added 15; depends how hot you like it)
  8. Curry leaves: Handful
  9. Black peppercorns: 1.5 tbsp
  10. Asafoetida/Hing: 1/2 tsp
  11. Turmeric powder: 1 tbsp

Instructions 

  • Take a heavy bottom wide flat pan. Heat it on a very low heat.
  • Take a wide plate to collect all the roasted spices and lentils. 
  • Wash and towel dry both the lentils.
  • Firstly, roast channa dal on low flame till it becomes fragrant and turns couple of shades darker. Chana dal will take the most time to roast. Take it off heat and put it on a wide plate.
  • Now roast urad dal till it turns lightish brown. Urad dal will be done the quickest, because of the size of the lentils. Keep aside.
  • Next add cumin seeds and roast them till they become darker and give out a very nice aroma.
  • After cumin seeds, roast coriander seeds. Roast on low flame till the coriander seeds get well roasted. When well roasted – the coriander seeds will turn lightly reddish, and also leave a light aroma.
  • Now add in dry red chillies and roast them for few minutes till it starts becoming fragrant. Ensure to not burn the chillies. When well roasted – they will turn deeper in color.
  • Next add black pepper corns and roast for a minute or two on low flame. 
  • After black pepper, add mustard seeds. Roast till they start spluttering. Keep aside.
  • Now, roast curry leaves till leaves shrink and become crisp.
  • Finally, roast fenugreek seeds or methi dana for a minute on low flame till it becomes golden.
  • After switching off the flame, add asafoetida or hing in the pan while the pan is still hot. Roast for 10 to 15 seconds and mix it with other spices.
  • Once the spices have cooled a little, add everything in a dry mixer. Add turmeric powder and grind everything to a fine powder.
  • Sambar powder is ready to use or store. For storing – store it in a dry and air tight glass container at room temperature.

Notes

  1. Low flame is critical to get a good even roast on the ingredients, so do not try and speed up the process by increasing the flame.
  2. You can dry roast everything simultaneously on different burners if you can keep a hawk’s eye on all the spices. This will definitely save you time though.
  3. Sambar powder is best stored in a dry and air tight glass container at room temperature.
  4. This Sambar masala will last you 1 year. Spices in general last a long, long time. But yes! After a while they start to lose their potency.
  5. You can easily double or triple this recipe depending upon your requirement.
  6. People who have celiac disease, please be sure to read the label on asafoetida/hing. Many commercial brands process hing powder with wheat.

I hope you find this recipe useful. If you did then please let know in the comments below. 

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Is Thick Mucus Troubling You? 7 Foods and Home Remedies to break down Excess Mucus

Mucus has several names. Less elegantly it is known as a snot, sticky substance that comes out of your nose or phlegm that clogs your lungs. Nobody is a fan of such stuff especially when you are sick.

Technically mucus is a sticky, gelatinous material that lines your lungs, throat, mouth, nose, and sinuses. We all need mucus. We have mucus membranes lined from the nose right up to the lungs. Its main function is to trap bacteria, viruses, and allergens like dust or pollen in your nose and prevent them from spreading through your body and making you sick. You may have noticed that when you are in a place which is very polluted and later when you blow your nose or cough up mucus, it contains specs of black colour. This is because the mucus has picked up different allergens from the polluted area and your body is expelling it out. This is a good thing. Your body is doing the right thing for you at the right time. 

Mucus is also made by the digestive system, the cervix, and the urinary tract. But here we’ll be focusing on respiratory mucus.

Mucus in itself is not a problem. It is our body’s line of defence. It’s a good thing but the problem comes when your body produces excess mucus or the mucus that is thick and irritates your throat and airways. Most people swallow mucus all day long without even realizing it. The mucus passes through your throat and into your stomach, where any irritants or bacteria are disposed off. But only when it becomes thick people actually notice mucus. 

Over production of mucus in the body for a long period of time causes diseases or make it difficult for your body to heal from an infection. It keeps the bacteria and pathogens trapped inside your system and these pathogens that are attached to your organs are depriving your cells of oxygen ultimately leading to bigger problems.

Reasons why body produces Excess Mucus

  1. One of the main reasons is an infection- viral or bacterial. Infection can make mucus thicker and stickier. Infections causes inflammation causing certain airway glands to produce more mucus. That mucus can get thick with bacteria and cells that arrive to fight the infection.
  2. Allergies like dust allergy, pollen allergy can also cause your body to produce excess mucus. When you have an allergy, your immune system overreacts to harmless substances like dust, pollen, dog or cat hair and produces extra mucus.
  3. Dehydration is another very common reason which makes your body produce excess mucus. If your body is not hydrated enough, your sinuses will not have enough lubrication to produce thinner mucus.
  4. Regular consumption of processed foods that contain too much salt or sugar can mess with your gut and cause inflammation in your body. Excessive and inadequate mucus can be triggered by food additives such as thickeners, preservatives and other artificial substances added in processed foods.

7 foods in your Kitchen that can help break Excess Mucus

1) Ginger: Ginger is an excellent anti-inflammatory, antihistamine and a natural decongestant. It has antibacterial and antiviral properties that are useful in drying out mucus from sinuses, nasal passage and chest providing relief and preventing infections. It contains compounds called gingerols and shogaols which give ginger its medicinal properties.

2) Cardamom: Cardamom popularly known as the ‘Queen of Spices’ is used as a flavoring agent and as a mouth freshener. It is traditionally taken after meals for aiding digestion and assimilation of nutrients. It aids easy digestion of food by protecting mucus membranes. It helps to loosen mucus and expel it from respiratory tract.

3) Fenugreek Seeds: This is one of my favourites and works like a charm. Fenugreek maintains mucus conditions of the body, mostly the lungs, by helping to clear congestion. It also acts as a throat cleanser and mucus solvent that also eases the urge to cough. In traditional Chinese medicines, fenugreek is known as ‘phlegm remover’ as it is said to break up stuck energies and cool inflammation in the body.

4) Caraway seeds or Ajwain: Another one of my favourite ingredients. Ajwain helps to reduce irregular pains of the intestines and stomach in both adults and children. It contains a compound called Thymol that helps to treat many infections. It can help expel mucous and may improve the symptoms of chronic bronchitis and asthma. It is also helpful in giving relief from chronic colds and cough. If you can’t find ajwain in your area, then you can substitute it with thyme leaves. They both belong to the same family with almost similar effects.

5) Cinnamon: Cinnamon is a natural expectorant. It has antimicrobial and anti-inflammatory properties. Cinnamon can help in reducing inflammation in the respiratory tract. It may also provide relief from coughing by soothing the throat.

6) Black Pepper: Black peppercorns contains a compound called piperine, which is known to have antimicrobial properties. Black pepper also has expectorant properties, which can help in relieving congestion and expelling mucus from the respiratory tract.

7) Raw Turmeric Root: Raw Turmeric contains an active powerful compound called curcumin, which aids in the dissolution of mucus. It also improves chest congestion. It is antibacterial, antiviral and a natural antibiotic which can help in reducing inflammation from the body and fight off infections that cause excess mucus.

Brews and Remedies Effective in Expelling Mucus and help to Improve Lung Health

Recipe 1

Take 1/2 tsp fenugreek seeds. Either soak it overnight or boil it in 2 cups of water. Reduce it to half. Sip it warm either on an empty stomach or any time of the day. 

Recipe 2

Boil 1 inch raw turmeric root in 500 ml water. Add 4 to 5 crushed black pepper corns to it. Black pepper increases the bioavailability of curcumin by 200%. Reduce the concoction to half. Sip it warm. 

Recipe 3

Boil 10 to 12 fresh holy basil leaves in 2 cups of water. Add 2 crushed cardamom pods. Reduce it to half and sip it warm.

Recipe 4

Boil 1/2 an inch ginger root in 500 ml water. Add 1 teaspoon fennel seeds. Reduce it to half and sip it warm 1 or 2 times in a day.

Recipe 5

Dry roast 1/2 tsp of caraway seeds/ajwain. Crush it into a fine powder. Mix it with 1 teaspoon of raw honey and consume it twice a day. 

Recipe 6

Mix 1/4th teaspoon of dry ginger powder and cinnamon powder each. Add it to a teaspoon of coconut oil or raw honey and consume it twice a day. It has drying effect making it a great natural expectorant.

Bottom line:

These remedies are very effective in getting rid of excess mucus if taken regularly. You don’t have to stick to just one concoction. You can keep changing it as you like. But please remember these remedies are not some magic pills. They alone will not help you. Yes, they do work but along with these remedies, make necessary lifestyle changes for better health. Get proper sleep, eat home cooked fresh meals, cut down on processed sugar and junk and say no to sedentary lifestyle. This ultimately will take you a long way. Cheers to good health!

Disclaimer: None of the above remedies are a replacement for medical treatment. Please review the ingredients with your healthcare expert if you have a medical condition.

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Coconut/Thengai Dosa- Karnataka Style Spongy Dosa

Karnataka style coconut dosa (Thengai dosai in Tamil) is a flavorful, yummy dosa variety. It is prepared with rice, poha and coconut as the main ingredients.

This dosa is so delicious. The texture is spongy, super soft and totally melt in mouth. Coconut adds a very refreshing taste to this dosa and takes the regular dosa to a whole new level. This is a healthy and a filling breakfast dish which takes only minutes to cook. Adding flattened rice, poha as we call it, makes it fluffier and softer than traditional dosas.

This is my child’s favourite breakfast meal. The first time I made this dosa some 3 years back, my child literally gobbled 4 of these. I made extra batter to last me 2-3 days and in those 3 days all he took was coconut dosa in his school lunch box too. 😄 Even today whenever I make this for breakfast, I see the same excitement on his face.

Traditionally, this is made without adding urad dal, but I added some to add more protein. You can skip it if you like. The softness in this dosa comes from natural fermentation. There is no need to add any leavening agents to it. Fermented dosa offers a wealth of nutritional value, thanks to the fermentation process. When the batter undergoes fermentation, all the beneficial micro-organisms convert sugar and carbohydrates from rice and dal to lactic acid. One of the significant benefits of fermentation is the increased bioavailability of nutrients. Also, the final product becomes easy to digest, making it an ideal choice for those with sensitive stomach or digestive issues.

Batter consistency is the key to the success of this recipe. It should be pouring consistency batter, neither too runny nor thick like idli batter.

Recipe:

Prep time: 10 minutes Cook time: 3 minutes 
Fermentation time: 8-10 hoursServing: makes 10-12 dosas

Ingredients:

  • 1 cup raw Rice
  • 1/2 cup thin Poha/Flattened Rice
  • 1 tbsp Methi/Fenugreek seeds
  • 1/4th cup white split Urad dal
  • 3/4th cup grated fresh Coconut
  • 1 tsp Rock Salt or Himalayan Pink Salt
  • Table Salt to taste
  • Oil or Ghee to cook dosa

Instructions

  • Wash and soak all the ingredients mentioned above except coconut for 5 hours.
  • Now, drain all the water. Add grated coconut and blend the batter to a smooth consistency. Add a little water at a time. Do not make too thin or a thick batter. Make sure everything is well combined.
  • Transfer the batter to a large bowl. Make sure there is some room in the bowl because the batter will rise during fermentation. Add a tsp of rock salt and mix well. Cover and leave the batter for fermentation in a warm place for 8 to 9 hours.
  • After the fermentation the batter will become very frothy. Add salt to taste. Now you can add regular table salt. Mix it very gently till it is well combined. Do not over mix the batter.
  • Heat dosa tawa on a medium heat. Add a ladle full of batter. Spread slightly. Drizzle some ghee or oil around the edges and cover it with a lid for 2 to 3 minutes.
  • Steam the dosa till top has set and the edges have browned.
  • Take it out on a plate and serve it with coconut chutney or sambar.

Fermentation Tips

  • Add rock salt to the batter before fermenting. Rock salt or Himalayan pink salt helps in fermentation. Do not use table salt.
  • Do not skip fenugreek or methi seeds. It is the main ingredient that helps in fermentation.
  • Do not add water in one go. Keep adding little by little to get right batter consistency.
  • Mix the final batter with your hands for 2 to 3 minutes and keep it in a warm place. The warmth of your hand will help in fermentation.
  • If you stay in a dry or cold place, fermentation may take more than 9 hours. You can place the batter in a pre-heated oven.

Storage

Securely seal the container and store the leftover batter in the refrigerator. The lower temperature will slow down the fermentation process, allowing you to use the batter for several days. While fresh batter tastes the best, but you store the batter for 2 to 3 days without compromising on the taste. Beyond that I do not recommend storing the batter. Freezing idli or dosa batter is not recommended. Freezing will lead to change in the texture and taste. Before using refrigerated batter give it a gentle stir to redistribute the ingredients.

Aam Ki Launji Khatti Meethi

Aam ki launji is a summer special preparation, which is very popular in North India .It’s a sweet and tangy pickle or chutney . Launji is made with peeled and sliced  raw mangoes .Sliced mangoes are tempered in pickle spices and slightly cooked then sugar and chili powder is added and its cooked to make a thick chutney.

Aam ki launji can be served as a dip with snacks or as a side dish with main course meal.

It is a Raw mango recipe which is considered as green mango chutney as well instant green mango pickle. Kairi ki launji is prepared by green mango, sugar, salt, red chili powder and some more spices. It has a unique sweet and sour taste.

Ingredients:

Mango / Kachcha Aam, Sugar, Cooking Oil,Red Chilli powder,Mustard Seeds,Fenugreek Seeds,Fennel Seeds, Cardamom Powder, Saffron,Turmeric Powder,Salt

Net Contents

250gms

Storage:

Store in a cool and dry place.

Shelf Life:

12 months from the date of manufacturing.

Shipping:

We have processing time of 7 to 14 days on all our products, however it may take 3-4 weeks for final delivery depending on your location and pin code.