How we wish all the time to make things that are almost like the ones we bring from market. One such thing is our butter… For all of us butter means Amul butter. What if we can make this at home and that too in just 5 minutes and 2 basic ingredients.

So here’s the trick



  • 1/2 cup Ghee (clarified butter)
  • 1/4 teaspoon salt
  • 8-10 ice cubes
  • Few drops of Yellow food colour or pinch of turmeric(optional)


  • In a mixing bowl take ghee, salt and icecubes

  • Beat this with the help of hand mixer for about 3-5minutes increasing speed from 1-2-3 and then decreasing gradually.

  • Remove the ice cubes, if any left behind…Annnddd taadahhh.. !!! Your Amul style butter is ready, empty in ur butter dish and refrigerate.




Chutney is the most commonest accompaniments with any snack in India. A spicy, easy-pizzy dip which can be prepared in a jiffy. 



  • 1 small bunch of coriander leaves
  • 3-4 garlic pods
  • 2 green chillies
  • 1/2 teaspoon salt
  • 1 teaspoon cooking oil


  1. Clean and wash coriander leaves under running water. Drani excess water.
  2. In a mixer jar add coriander leaves with stalk, garlic, green chillies, salt and oil. Grind it to a fine paste.

TIP :-  Adding water to chutney while grinding can make the colour dark. So avoid water as far as possible.


Winters are here and so are fresh produce. The markes are flodded with fresh greens and reds. Mention red and tomatoes are the first thing on your mind.

Whether you refer to a tomato as a fruit or a vegetable, there is no doubt that a tomato is a nutrient-dense, super-food that most people should be eating more of.

The tomato has been referred to as a “functional food,” a food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene, tomatoes also play a role in preventing chronic disease and deliver other health benefits.

Its anti-oxident properties make it helpful in fighting cancer. Also it is beneficial for good eyesight, healthy skin, bones, hairs and nails. Its also helpful in fighting Depression. It is also said to be beneficial in reducing risk of heart diseases, stroke and formation of kidney stones.

One thing is sure we all love to eat tomatoes in salads and different curry’s. But TOMATO KETCHUP  is a staple accompaniment with almost all our snacks be it pakoras, sandwiches, tikkis, parathas,etc . So why buy the ones from market which has ‘n’ number of synthetic substances. Lets make it at home. I a simple and easy way.





  • 10-12 medium sized tomatoes(one kilo)
  • 1/4 cup sugar
  • 6 tbsp vinegar(can add more if u like tangy flavour)
  • 1 tsp salt
  • 1 tbsp ginger powder (sonth)
  • 1tsp red chilli powder
  • 1 tbsp soya sauce/beetroot juice (for the deep maroon colour)


  1. Wash the tomatoes. Boil 2 cups of water in a broad pan. Add tomatoes cover the lid and let them cook for 7-8 minutes
  2. Once blanched, cool the tomatoes and blend them. Strain the pulp to remove skin n seeds.
  3. Now transfer this strained tomato puree in a pan. Add sugar, salt, ginger powder and red chilli powder. Cook on a medium flame until the pulp thickens.(desired saucy consistency)
  4. Now add soya sauce/beetroot juice and  vinegar and cook for another 5 minutes.
  5. Allow it to cool and bottle them. Can be stored in fridge for up to 3 month. I’m sure it wont last that long. ☺☺




  • 35-40 garlic cloves, finely chopped
  • 4 inch ginger, finely chopped
  • 1 medium onion, finely chopped
  • 10-12 Kashmiri red chillies.
  • 1tsp pepper powder
  • 1/2 teaspoon salt
  • ½tsp sugar
  • ½tbsp vinegar
  • 1tbsp red chilli sauce
  • 1tbsp dark soya sauce.
  • 6 tbsp oil.


  1. Soak red chillies in warm water for 2 hours and then grind them to fine paste.
  2. In a pan take oil, add chopped ginger garlic. Cook until the raw flavour is gone. Do not burn it.
  3. Now add the onion and saute till they turn translucent.
  4. Add chilli paste, salt, sugar, pepper powder and red chilli sauce . Cook well till oil separates.
  5. Finally add the dark soya sauce and vinegar. Adjust seasonings. Cook for 1 minute and its done.


THECHA is nothing but a type of chutney prepared by sauteing spicy light coloured green chillies along with garlic and peanuts and then grinding it in to a coarse mixture. A very simple recipe easy to prepare.

Amidst the sweetness of festivities we all crave some spice. With the winters arriving its the best time to share this recipe with everyone. Basically a Farmer’s relish but popular all over Maharashtra. Best enjoyed with bhakri (millet flour flat bread). 


  • 25-30 green chillies (light green, long ones)
  • 12-15 Garlic cloves
  • 1/4 cup peanuts (roasted and skin removed)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 1 tablespoon lime juice


  • Wash and dry the green chillies with the help of a kitchen towel.
  • Heat oil in a pan. Add cumin seeds and allow it to crackle. 
  • Now add peanuts and garlic. Saute for a minute on a slow flame. Add green chillies.

Sauté till they change colour slightly

Allow this to cool. Once cooled, pulse these in a food processor/mixer grinder into a coarse paste.

Season with salt and lime juice. Mix well and serve with Bhakri or Khichadi


Hummus is a well know food dip or spread originated in Egypt. But it has now become popular throughout the middle East and in Mediterranean cusine around the world.

Hummus is a mash of boiled chickpeas with tahini/sesame seeds, olive oil, garlic and lime juice.

Here is how i make this dish



  •  1 cup(200grams)  chixkpeas, soaked overnight.
  • 2 tablespoon chopped garlic
  • 1 teaspoon salt
  • 3-4 green chillies
  • 4 tablespoon lime juice
  • 2 tablespoon parsley/coriander
  •  3 tablespoon sesame seeds(til)
  • 1/4 cup olive oil


Boil/pressure cook the chickpeas until they are soft.

Drain and cool them.(Do not discard the water drained from chick oeas. Its highly nutritious. You can use it to knead dough or add in any soup)
In a mixie jar put rest all the ingredients along with boiled chickpeas.

Grind this into a fine paste using only a little bit of water.

Once a fine paste is formed, plate it out in a flat dish. You can make design of your choice in plating. Sprinkle 2 table spoons olive oil on the surface of this plated hummus . Sprinkle some chopped parsley to gar ish and its ready to be served with pita breads and FALAFEL