cookingwith_jyo

cookingwith_jyo I am a passionate home chef, food enthusiast who loves to cook , style and click.

Aam Panna to hydrate ourself in this heat in Mumbai.Quick recipeBoil raw mangoes and extract the pulp. Add roasted cumin...
22/04/2026

Aam Panna to hydrate ourself in this heat in Mumbai.
Quick recipe
Boil raw mangoes and extract the pulp. Add roasted cumin seeds powder, salt and black salt and sugar (adjust according to the sourness of the mango) and handful of mint leaves. Pulse it in the mixer pour in a jug.
Add water and pour in glasses garnish with mint leaves and cumin powder.

18/04/2026

Cucumber raita – a summer staple that cools, refreshes, and completes every meal.

In our home, elaborate meal is complete without something cooling on the side, and raita does that job beautifully. It balances the spices, soothes the palate, and adds that refreshing touch we all crave during hot days.

Sometimes, it’s the simplest dishes that hold the most love and tradition.

Udid Mooga Dali Polo1 cup Urad dal1 cup Split Moong dal1 tbsp crushed ginger green chilliSoak urad dal and moong dal for...
17/04/2026

Udid Mooga Dali Polo

1 cup Urad dal
1 cup Split Moong dal
1 tbsp crushed ginger green chilli

Soak urad dal and moong dal for 4-5 hours. Grind into a fine batter. Needs no fermentation. Add salt and crushed ginger green chillies and mix the batter. Remove thick dosas. Serve with the chutney of your choice.

Mavinkai Chitranna 1 cup cooked rice1 small grated raw mango2 tbsp grated coconut4 slit green chillies2 dry red chillies...
16/04/2026

Mavinkai Chitranna
1 cup cooked rice
1 small grated raw mango
2 tbsp grated coconut
4 slit green chillies
2 dry red chillies
2 tsp mustard seeds
1 tsp channa dal
1 tsp udad dal
1 tsp asafoetida
1/2 tsp turmeric pd
1 tsp sesame seeds
2 tbsp peanuts
Method: Heat oil in a pan.Add mustard seeds. Once it splutters add the dals, asafoetida, peanuts, sesame seeds and dry chillies.
When it changes colour add green chillies and curry leaves, turmeric powder and grated raw mango. Fry till it wilts. Add grated coconut and cooked rice and salt. Cover and cook for 5 mins. Garnish with coriander leaves.

☘️Mathanga Payar Erissery / Red Cow Peas Pumpkin curry ☘️ Beans and Carrot Thoran ☘️ Instant Manga Pickle ☘️Veppampoo Ra...
15/04/2026

☘️Mathanga Payar Erissery / Red Cow Peas Pumpkin curry
☘️ Beans and Carrot Thoran
☘️ Instant Manga Pickle
☘️Veppampoo Rasam - Neem Flower Rasam. A tangy rasam with a slight hint of bitterness from the neem flower.
☘️Semiya Payasam
☘️Rice, dal and of course the mandatory drizzle of ghee
☘️Neer Moru - Spiced buttermilk.

Kashmiri Dum AlooLunch was this yogurt based baby Potato curry with a distinct flavour of fennel powder and fry ginger ...
10/04/2026

Kashmiri Dum Aloo
Lunch was this yogurt based baby Potato curry with a distinct flavour of fennel powder and fry ginger powder. Mopped it with ajwain parathas and raita.
Recipe
Par boil the baby potatoes and prick them with a toothpick. You can deep fry the potatoes or roast it on a tava. I air fried them for 10 mins.
Whisk 1 cup yogurt, add 1tbsp Kashmiri chilli powder, 2 tsp fennel powder, 1 tsp ginger powder .
Heat mustard oil (you can use any oil) add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom and cloves. Add the whisked yogurt mix and salt. Keep stirring because you don't want the yogurt to split. Add 1/2 cup water and give a boil. Add the potatoes and 1 tsp crushed kasoori methi and 1 tsp garam masala powder.
Cover and cook on slow flame till the oil shows up.

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