Bhindi Dal Recipe

There are days when we get bored of chicken mutton and fancy something simple, light but delicious. Most of the times it is dal chawal with some simple stir-fried sabji or baingan bhaji, kurkuri bhindi etc. But then you don't always have enough time to prepare two three different dishes and that's when we come up with dishes like this Bhindi Dal. Bhindi or Okra (lady's finger? Lol) is a favourite vegetable at home and dal is one thing that everyone eats. So this combo was well appreciated on the table :)

Bhindi Dal Recipe

Lemon Mint Iced Tea

Yay! The summer is here and it's getting hotter day by day so we constantly feel a need to drink something cool and refreshing but then there are people who are addicted to tea and can't stand simple sugary drinks and hence we have drinks that can quench their thirst as well as satisfy their caffeine addiction. So, here is this one classic iced tea flavoured with lemon and mint, slightly sweetened with two different sweeteners and is sure to make you feel fresh. Just try it once and you'll love it forever! 😁

How to make Lemon Mint Iced Tea:

Ganji | Godrh Pulao | Jaggery Rice

I think every South Asian cuisine has their own version of "sweet rice". Here we have Zarda that's saffron yellow coloured rice cooked in sugar syrup with lots of nuts and some fresh fruits like pineapple and it's usually served as a heavy dessert or evening tea accompaniment. Then we have this dish prepared with Jagger known as "Ganji" or "Godrh Pulao" or some people call it "Gud Waale Chawal". Ganji is served as

Sweet and Sour Mango Pickle | Corn Flour ka Achar

It's that time of the year again when we koknis are busy making and preserving delicacies out of mangoes. Pickles, marmalades, chutney, khatayi (amchur), pulp and squash are the popular mango preparations across the Kokan coast. There are so many varieties of pickles though but the cracked mustard tarka achar is quite popular and considered traditional but during last few years this sweet and sour mango pickle has took over it for its comparatively less oil content and more flavours. Plus this one is easier to prepare, takes less time as you don't have to keep mango pieces in salt for hours and hours plus there's no need to prepare any special masala as almost the powdered spices used are already found in the pantry. So here goes the recipe