

Mutton Ishtew with Steamed Basmati Rice
Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!
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Soul-satisfying khichdi with tangy chokha and cool dahi – gut-friendly comfort just like mom made!

A classic Indian comfort food, this one-pot meal combines rice and yellow lentils into a wholesome, savory porridge. It's lightly spiced, easy to digest, and perfect for a light, nourishing meal any day of the week.
Serving size: 1.5 cups

A rustic and smoky roasted tomato mash from Bihar, flavored with pungent mustard oil, fresh chilies, and garlic. This simple side dish is the perfect accompaniment to litti, sattu paratha, or plain dal and rice.
Serving size: 0.5 cup

Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.

A classic North Indian condiment where tangy raw mangoes are preserved in a spicy blend of mustard oil and aromatic spices. This sun-kissed pickle is the perfect zesty accompaniment to any meal.
Serving size: 0.13 cup


Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!


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Soul-satisfying khichdi with tangy chokha and cool dahi – gut-friendly comfort just like mom made!
This bihari dish is perfect for dinner. With 854.6999999999999 calories and 27.509999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
Rinse and Soak
Prepare the Tempering (Tadka)
Sauté and Combine
Pressure Cook the Khichdi
Garnish and Serve
Roast the Tomatoes
Prepare the Chokha Base
Combine and Flavor
Rest and Serve
Serving size: 1 cup
Boil and Thicken Milk
Cool Milk to the Right Temperature
Inoculate with Starter
Set the Dahi to Ferment
Chill and Serve
Prepare the mangoes: Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Chop the mangoes into 1-inch cubes, discarding the inner seed. Keep the hard outer shell of the seed if you like.
Prepare the spice mix: In a dry pan, lightly roast the fennel seeds and fenugreek seeds for 1-2 minutes on low heat until fragrant. Do not brown them. Let the roasted spices cool down completely. In a grinder, combine the roasted fennel and fenugreek seeds with the split mustard seeds. Pulse a few times to get a coarse powder. Do not grind into a fine powder.
Mix mangoes with spices: In a large, dry mixing bowl, add the chopped mango pieces. Add the coarsely ground spice mix, nigella seeds, salt, red chili powder, turmeric powder, and asafoetida. Mix everything very well with a dry spoon until each mango piece is evenly coated with the spices.
Heat and cool the oil: Pour the mustard oil into a deep pan. Heat the oil on medium-high heat until it reaches its smoking point. You will see faint smoke rising from the surface. Turn off the heat immediately and let the oil cool down completely to room temperature. This step is crucial to remove the raw, pungent taste of the oil and help preserve the pickle.
Combine and mature the pickle: Once the oil has cooled completely, pour it over the mango and spice mixture. Mix thoroughly. Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently once every day to mix the contents. After 7-10 days, the mango pieces will soften and change color. The pickle is ready to eat. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for over a year.