Blogs and Recipes

Chunda (also called chundo or chhundo) is a sweet, tangy and mildly spicy relish made from grated raw mango. It comes from Gujarat, where it's eaten with theplas, khakhra and parathas. Unlike most pickles, chunda is made without oil: the grated mango is slow-cooked or sun-cooked with sugar or jaggery and spices until it turns thick and glossy. What is chunda? Chunda is a cross between a pickle and a jam. The raw mango gives it sourness, the sugar or jaggery gives it sweetness, and red chilli and cumin give it a gentle kick. In many Gujarati homes, making chunda...

Most Jains do not eat potato, onion, garlic, carrot or other root vegetables, and they avoid fresh ginger. Peanuts, tomatoes, dry ginger powder and turmeric powder are generally eaten. The exact rules differ between families and sects, so when you're cooking for someone, it's always best to ask. Quick answers: can Jains eat it? Food Do most Jains eat it? Why Easy swap Potato No Root vegetable Raw banana (kaccha kela) Onion No Root vegetable Cabbage or capsicum for crunch, hing for flavour Garlic No Root vegetable Hing (asafoetida) Carrot, radish, beetroot No Root vegetables Lauki, tinda, pumpkin Fresh ginger...

Amla is one of the richest natural sources of vitamin C. For women, that matters most in one way: vitamin C helps the body absorb iron from plant foods. Amla is also traditionally used for skin and hair, and it's easy to eat every day, raw or as pickle, juice, murabba or chunda. Fresh amla comes into season in winter, so now is the perfect time to start. Why amla is called a superfruit Amla, or Indian gooseberry, has been part of Ayurveda for centuries. It's best known for its vitamin C content, which is among the highest of any...

A little achar with meals adds flavour, wakes up your appetite, and its spices help digestion. The downsides come when you eat too much, because pickles are high in salt and often in oil. For most people, 1–2 teaspoons a day is enough. Here are the benefits and side effects of achar, how much to eat, and what each popular pickle brings to your plate. Benefits of eating achar Flavour and appetite. A spoon of achar makes plain dal-chawal, khichdi or roti tasty, and it helps when you don't feel like eating. Helps digestion. Pickles are made with spices like...

A spoon of lemon pickle a day adds flavour, wakes up your appetite and helps digestion. Lemons are a good source of vitamin C, and the pickle keeps their tangy taste for months. The one thing to watch is salt. About one teaspoon a day is enough. Here are the real benefits and side effects of nimbu ka achar, how much to eat, the different kinds, and an easy homemade khatta meetha recipe. Benefits of nimbu ka achar Wakes up your appetite. Its sharp, tangy taste makes your mouth water. That's why grandmothers serve nimbu ka achar after an illness,...

Papad is healthy when you roast it and eat it in small amounts. It's made from dal, so it gives you a little protein and a lot of crunch. The two things to watch are salt and frying oil. Here's what papad is made of, its real benefits and downsides, and how to enjoy it without guilt. Papad kis cheez se banta hai? (What is papad made of?) A traditional papad has only a few ingredients: Dal flour. Usually urad dal or moong dal, which is where the protein comes from. Spices. Black pepper, jeera (cumin) or red chilli flakes,...