Make The Best Wedding Day Cookies

Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight . The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency. The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.                                                                                                                                                                Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle                                                                         Basic Information    Preparation time 20 minutes

I have already shared a version of  coriander chutne y here.But this version of coriander chutney is different and uses a very few ingredients. This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration. This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.                                                                                                                                                             Coriander Chutney with No Cococnut/Kothamalli Chutney                                                                         Basic Information    Preparation time 20

We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side. Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal. Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich. Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious. This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients. The highlight of the recipe is the use of  Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fenn

For  the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too. Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes. Coming to the recipe,its a slightly thinner version  as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.                                                                                                                              

Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or  party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and  paruupu thogayal is a divine combo. This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available. Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.