Pithla recipe is the ultimate comfort food in Maharashtra homes that is simply made with gram flour or besan and onions, which is why it is also called kanda besan. This dish is a little different as it uses raw mangoes or kairi in the dish to turn the dish slightly green and also sour. It is on the spicier end, with the raw mangoes adding a bit of sourness and a spicy chilli-garlic chutney that is added to the tadka. The tadka is made with mustard seeds, cumin seeds, curry leaves, and hing, followed by spices and the besan. What makes this raw mango pitla recipe appealing is how light it tends to be, and it can be made thin and soup-like (jhunka-style) or kept thick like a dip-style pithla, depending on the amount of water added. Marathi cooking relies on fresh garnishes or fried nuts, and this recipe is no exception, using crushed fried peanuts as a final finish. It is best eaten hot with the gluten-free flatbreads of jowar or bajra rotis. It is the perfect dish to make when you run out of vegetables, eggs or meat and want something quick yet filling. Its preparation is similar to the besan kadhi, but this one does not have yoghurt, and the gram flour is roasted before the onions are added. Pithla recipes dominate eateries called Zunka Bhakar Centres with a side of chilli garlic chutney.

Spiced coconut-dal porridge recipe is a warm South Indian inspired dish made with moong dal, rice and coconut milk. It's a light, cooling moong dal porridge typically consumed as a light, cooling breakfast particularly on warm mornings when a light but filling breakfast is desired. This recipe is inspired by the simple home cooking of the South Indian people, and uses the naturally cooling coconut milk with the warming spices to provide a balance of warmth and nourishment. This porridge is prepared by slowly cooking rice and Aashirvaad moong dal till it’s soft and creamy and then adding coconut milk to it for smoothness. On top of this, a quick tempering is done with Aashirvaad Aashirvaad mustard seeds, curry leaves, grated ginger, cumin and black pepper which add aroma and depth of flavour. The end result is very soft, lightly seasoned with just a hint of spice, and just right for a healthy breakfast, not too heavy, nor too light. You can store leftovers in an airtight container in the refrigerator for up to a day. Reheat gently with a little water or coconut milk to bring back its creamy consistency. This porridge complements really well the hot sambar or coconut chutney or even a cup of filter coffee for a complete breakfast.

Blueberry ketchup recipe is one of the most innovative condiments you can make, and one of the most rewarding blueberry recipes for anyone looking to go beyond smoothies and muffins. Where the typical tomato ketchup tends to be sweet and mildly acidic, this blueberry ketchup recipe delivers a deeper, more complex flavour profile – the rich tartness of blueberries is balanced out by the warm spices of cinnamon and cloves, with the grounding apple cider vinegar, and just enough brown sugar to balance it all. The process for this blueberry ketchup recipe mirrors classic tomato ketchup making using fruit, aromatics, vinegar, sweetener, and spice are simmered together until reduced to a thick, sauce-like consistency, then blended and strained until smooth. The whole recipe takes about 40 minutes from start to finish and yields approximately one cup of ketchup that keeps in the fridge for up to two weeks. Among blueberry recipes, this ketchup punches well above its simplicity. It works brilliantly as a burger sauce, a dipping condiment for sweet potato fries, a glaze for grilled chicken or pork, a cheese board accompaniment alongside brie or aged cheddar, and even drizzled over a breakfast waffle. Once you make a jar of blueberry ketchup recipe at home, it is hard to go back to the bottled version for anything remotely creative.