Take a pan, add mango slices and little water in it, then cook on low heat until they become soft and start to release their ...

The mango mixture is then topped with more chamoy, Tajín chili powder, and sometimes a sprinkle of salt for an extra kick of ...

Love relishing mangoes? Make sure you don't throw the skin away! From tangy pickles to refreshing drinks, you can make an ...

Firstly cut the Alphonso mango into pieces and marinate for 30 minutes with salt. 2. Next we will grind mustard seeds, green chili, chili powder, turmeric powder, grated coconut and sugar-cane jaggery ...

Mix ground fenugreek powder, Kashmiri chili powder, and turmeric powder into the tempered oil. Pour the tempered mixture over ...

Heat mustard oil till smoking, let it cool slightly, then add fennel, fenugreek, nigella seeds, and chilli powder. Add peels and slit green chilies, cook briefly, and store in a sterilised jar.