My Pickles for sale!!!

Hello, and welcome to my cooking corner again. Hope you all are having a great time. This is the season of mangoes and the season of pickles. Like every year, I have prepared six to seven varieties of homemade pickles which are available for sale. If anyone wants to buy these pickles then contact me on the given number. You can whatsapp me also on the given number. The seven varieties are:—-

1. Cubed Mango pickle:—250 gms, Rs. 40.

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2.Grated Raw Mango Pickle:—250 gms, Rs.40



3.Lemon and Green Chilly Pickle:—250 gms, Rs.40



4.Sambhar Onion Pickle:—250 gms, Rs.40.



5.Yellow Mustard Pickle—250 gms, Rs.40.



6.Grated Raw Mango Sweet Pickle(Chunda)—250 gms, Rs.40.

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7.Tomato Pickle—250 gms, Rs.40.



What’sapp number is—8527241634.

Have a great day. Stay in cheers. Thanks—Abha Jha.


Pear And Bell pepper Chutney


Hello and welcome dear friends to my cozy cooking corner again. At evenings every one of us has cravings and all want to have something new and tastier. Some people like to eat homemade sweet snacks, cakes, pastries, muffins or pancakes and some want to try salty ones. Today I had made paneer pakoras in the evening and I did not have my regular mint chutney ready to go with it. So I decided to make a chutney from pear and bell pepper. It is very healthy, tasty and I am sure you guys will like it. So let’s make our chutney—


  1. Pears -3
  2. Green Bell Pepper -1
  3. Green Chilly- 2
  4. Mint Leaves -A few
  5. Roasted cumin -1/2 tsp
  6. Raw Mango or Lemon Juice -1 or 2 tsp
  7. White and Black Salt -According to taste
  8. Chaat Masala -1/2 tsp
  9. Mustard Oil -1/2 tsp


Step 1

Wash and cut the pears. Roast bell pepper, deskin it. Cut the pears and remove the seeds.

Step 2

Now take a chutney jar. Add the cut pears, roasted bell pepper, green chilies, roasted cumin, salt, mint leaves, raw mango and grind it to a fine paste. If you do not have raw mangoes add some lemon juice. The idea is to make the chutney a little tangy.

Step 3

DSC02681.jpgTake out in a bowl and add the mustard oil. Mix well. You can use any oil in here, it’s not compulsory to add only mustard oil.

Our Pear And Bellpepper Chutney is done. Serve it with toast, french fries, cutlets or even use it as a salty spread on bread for sandwiches. You can use it in any way you like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Brinjal, Potato And Tomato Mash


Hello dear buddies.Welcome back. Today I’ll be sharing with you a very simple and tastier version of the brinjal and tomato mash which is a common dish made everywhere in India and here I have added one extra ingredient in it, potato. The mash is simple to make, tasty and has very little calories. It’s a wonderful dish when you are super busy. So let’s start with the making—


  1. Brinjal -2
  2. Potatoes -1
  3. Tomato -1
  4. Onion -1
  5. Green Chillies -2
  6. Salt -According to taste
  7. Dry Mango Powder -1/2 tsp
  8. Red Chilly Powder -1/2 tsp
  9. Garam Masala Powder -1/2 tsp
  10. Cilantro -For Garnish
  11. Mustard Oil -1 tsp


Step 1

IMG-5241.JPGWash all the veggies mentioned above. Make slits in brinjal and tomato. Roast the brinjal, tomato in an oven or on a gas flame and boil the potatoes. Finely chop the onions, green chilies and cilantro.

Step 2

Take a pan, add vegetable oil and splutter some cumin in it. Now add in the chopped onions and green chilies and half fry them. Next add the salt, red chilly powder,garam masala, dry mango powder and then add in the mashed brinjal, tomato, and potatoes. Give everything a good mix and switch the gas off. Garnish with chopped cilantro.

IMG-5239.JPGOur Brinjal, Potato and Tomato Mash is done. Serve it with anything that you want.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Panir Chat


Hello, friends welcome again to my corner. Today I’m sharing with you a random recipe which is not totally original but worth the effort. Every day at brunch time when we have had a lighter breakfast we don’t know what to have to curb the hunger pangs still working inside us. We are more focused on making the lunch menu than in thinking what to have for this brunch period. So I decided to make this Panir Chat. Its tasty, funky, colorful and full of flavors and you will surely like it. It is lighter and won’t make you feel overloaded but will curb those pangs and give you a good mood and energy to make lunch for the day. So let’s get started—-


  1. Cottage Cheese or Panir-100 gms
  2. Cucumber-1/2
  3. Capsicum-1/2
  4. Onion-1/2
  5. Green Chillies-2
  6. Apple-1/2
  7. Pineapple-1/2
  8. Pear-1/2
  9. Mango(semi-ripe)-1/2
  10. Cashew and Raisins-6 each
  11. Peanuts-1 tbsp
  12. Crushed Papadi-1 tbsp
  13. Crushed Methi Mathri-1 tbsp
  14. Besan Sev-2 tbsp
  15. Salt, both black and white-According to taste
  16. Chat Masala-A pinch
  17. Paprika-1 tsp
  18. Orange Juice-2 tbsp
  19. Coriander-Mint Green Chutney-1 tbsp
  20. Meethi Chutney-1 tbsp


Step 1

IMG-5180.JPG Cut your panir into small pieces. Now mix it with salt, green chutney, paprika and lemon juice. Then shallow fry it in a pan.

Step 2

Chop the onion, green chilies and capsicum into medium-sized pieces and fry the capsicum in some oil. Roast the cashews and peanuts. Cut the fruits into small pieces. You can add fruits of your choice also.

Step  3

IMG-5181.JPGTo assemble the chat, take a big bowl. Add to it the capsicum, onions, green chilies, apple, cucumber, dry fruits,papadi, methi mathri, panir, the fruits, salt both black and white and paprika. Next add the chutneys, green and meethi. You can add any chutney of your choice, but here I have used the above-mentioned ones. Sprinkle some besan sev on top and drizzle some orange juice over the chat to make it still tastier. Toss everything well and serve immediately. Enjoy the dish as a brunch time idea over a cup of hot milky tea.

Our Panir Chat is done. Serve it at brunch time or anytime you want.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Rice Flour And Split Black Gram Pancake


Hi friends. Today I’ll be sharing an easy to make and tasty to eat snack or breakfast recipe which I am sure will be liked by you all. It is a salty pancake made by mixing rice flour with the ground split black gram or chana dal along with onions, green chilies, and light seasonings. It is tastier, crunchier and can be had with peas curry or chutneys. You can try it as a morning breakfast idea or as a snacky pack and enjoy making and eating it both. So let’s start with the making of Rice Flour and Split Black Gram Pancakes:—


  1. Rice Flour-200 gms
  2. Split Black Gram-100 gms
  3. Onion-1
  4. Green Chillies-2
  5. Cumin-1 tsp
  6. Asafoetida-A pinch
  7. Coriander-Cumin Powder-1 tsp each
  8. Red Chilly Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Turmeric Powder-1/2 tsp
  11. Dry Mango or Amchoor Powder-1 tsp
  12. Salt-According to taste
  13. Coriander Leaves-For Garnishing


Step 1

Soak the Split Black Gram overnight. Grind it slightly coarsely the next morning. Chop the onion, green chilies and coriander leaves finely.

Step 2

Take a bowl and add to it the ground dal, the rice flour, asafoetida, cumin, salt, turmeric powder, red chilly powder,coriander-cumin powder,garam masala, dry mango powder, chopped onion, green chilies and lastly coriander leaves.

Step 3

IMG-5061.JPGMix everything nicely adding some water to make a thick batter out of it.

Step 4

Heat a non-stick pan and grease it with some oil. Now take small dollops of the batter with a ladle and spread it on the pan making small dosai-like pancakes out of it.

Step 5

Fry it well on both sides till golden browned. Take out on a tissue paper.

Our Rice  Flour And Split Black Gram Pancakes are done. Serve them with green and red chutneys(the recipe of which has been shared in another blog).

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Potato and Keema Tikkis


Hello friends. Today I’ll be sharing with you a tikki recipe made with chicken keema and potatoes which is perfect as evening snack quite tasty and spicy. I like this recipe a lot and is great for weekend surprises to be had with friends and family. So let’s start with making it—-


For the tikkis:

  1. Potato – 4.

To prepare keema fry:

  1. Chicken Keema – 100 gms.
  2. Onions(finely choped) – 1.
  3. Ginger – Garlic paste – 1 tsp.
  4. Tomato Puree – 1 tbsp.
  5. Cumin Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Asafoetida – A pinch.
  9. Garam Masala – 2 tsp.
  10. Cashews and Raisins – A handful.
  11. Cumin – A pinch.
  12. Vegetable Oil – For shallow frying.
  13. Mint Leaves – 3-4.
  14. Salt – According to taste.

For Garnishing: Coriander Leaves.


Step 1 

To make the keema fry, take a pan and add 1 tsp of vegetable oil along with a sprinkling of cumin to it. When the cumin crackles add a pinch of asafoetida and finely chopped onions. Fry it till half done and then add the remaining ingredients- Cumin powder, red chilly powder, turmeric powder,garam masala,ginger-garlic paste, salt and the dry fruits mentioned above. Now add 2 tbsp of tomato puree and fry it all for two minutes. Next, add the chicken keema and mint leaves and adding some water fry all again for five minutes till the water dries up. The keema fry is ready. Let it cool.

Step 2

Boil 4 potatoes, deskin and mash them along with some freshly chopped coriander leaves. Mix the mashed potatoes in the keema fry and make tikkis out of them in any shape you want.

Step 3

Shallow fry the tikkis by coating them in some cornflour or gram flour and serve them with green chutney and onion rings.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!!



2016/2017 Tag!!

2016/2017 Tag!!

Hello friends. I am Abha Jha, the author of A few days back I was tagged by The Lighthearted Kitchen to participate in the 2016/2017 tag. I am thankful to ‘My Lighthearted Kitchen’ for mentioning me here. She has an amazing blog. Friends do check out her blog for colors and creativity and a positive vegan approach. Her blog establishes the fact that being vegan is healthier, tastier and more fun than any other of the other counterparts, directing towards the non-vegetarian style.

The tag was created by David from The Guy Who Said Always No.



1. Describe your 2016 in 3 words.

Experiences, Learning, Creativity.

2. Write the name of 2 people who have characterized your 2016.

My son, Priyam and my daughter, Ambika.

3. Write about the most beautiful place you’ve visited in 2016 and why you liked it so much.

I visited Mumbai and I liked the Juhu Beach there very much. It is a clean, serene place away from the heavy hustle-bustle and gives a good ambience, relaxation to the busy people who come here to take walks or spend some time.No other place in Mumbai is so quiet and beautiful to detax minds and have a really good, quality time. Its a gift of nature to the people of Mumbai from God.

4. Write the most delicious food you’ve tasted in 2016.

I really liked the special pani puris and the dabhelis which were being sold on the beach. It was unique in taste, so spicy and just great.

5. Write the event which has marked you more of this in 2016(even global event).

Sometime back I visited a hospital in Delhi, The Medanta because of health issues of myself and saw so many sick people suffering from big deadly diseases like leukemia, Alzheimer’s, strokes and the spirit they possessed for survival, for fighting back, for living. I was touched by this fact and decided to donate one of my organs to the hospital. Also, I wish to be of help to the sick people in the future.

6. Write the finest purchase you’ve made in this 2016, and if you want, link a photo.


I made many purchases in 2016 but the topper out of these were two sets of jewelry from the Kashish Store which I purchased at a discount amounting to Rs.5000.Its beautiful in design, colour and is very attractive. Goes very well with ethnic dressing.

7. Write 3 good intentions for this 2017.

  1. Trying to do better blogging and making youtube videos.
  2. Getting my children married.
  3. Learning more about life, people, different cultures and worldwide cuisine.

8. Write 1 place you want to visit in 2017.

I would like to visit the temple of Tirupati Balaji in south India. Its magnificent and has been on my mind for some time though could not plan the trip earlier.

9. Write 1 plate/food you want to eat in 2017.

I would like to eat Mushroom Risotto and Peking Roast Duck.

The wonderful people I would like to tag are:

  • Cooking without limits.
  • Ambika Jha, A little me, A little Life.
  • Tingle-UR-Tastebuds.
  • Cook with Smile.
  • Tammy Twinkle, My Wonderful Little World.
  • Priya Pandian, Indian Kitchen.
  • Bottomless Stomach.
  • Savvy South Indian.
  • Simple Ula. 


  • Mention the creator of the tag: The Guy Who Said Always No.
  • Use the image that you find in this article.
  • Mention the blogger who has chosen you: The Lighthearted Kitchen.
  • Answer the questions.
  • Mention 9 bloggers/friends and let them know through a comment on their blog.