Somewhat Chef

Comment if you want my 100+ Dessert Recipes, I’ll send them to you in your DM!

These refreshing homemade ice popsicles are the easiest way to stay cool this summer. Made with coconut water, fresh fruits, basil seeds, honey, and lemon—they’re naturally hydrating, gut-friendly, and perfect for both kids and adults.

Instead of store-bought ice candies loaded with artificial sugar and colors, try these nourishing fruit popsicles that give you electrolytes, vitamin C, antioxidants, and instant freshness. Perfect for hot afternoons, post-workout cooling, or guilt-free dessert cravings!

Calories: Approx 45–60 kcal per popsicle
Carbs: 10–12g
Fats: 0g
Protein: 0.5g
Fiber: 1–2g

Ingredients:
• 2 cups Coconut Water
• 1/2 cup Pomegranate Pearls
• 1/2 cup Mango (small cubes)
• 2 Tbsp Basil Seeds (sabja), soaked
• 2–3 Tbsp Honey
• 1 Tbsp Lemon Juice

Recipe:
• Soak basil seeds in water for 10–15 minutes until they swell up.
• In a bowl, mix coconut water, honey, and lemon juice well.
• Add soaked basil seeds and stir properly.
• Add chopped mango pieces and pomegranate pearls.
• Pour this mixture into popsicle moulds.
• Freeze for 6–8 hours or overnight.
• Demould and enjoy chilled refreshing summer pops!

[ice cream, popsicle, homemade, recipe, kids recipe, recipes for kids, toddlers, summer popsicle recipe, healthy ice pops, coconut water, mango, pomegranate, homemade fruit popsicles, healthy dessert, somewhatchef]

Share my Dadi’s secret recipe for this smoky Mango Pickle.

This Mango Pickle is an instant version made using raw mango, spices, salt and oil. Usually pickles are involved in a process of letting it soak for months and made ready. But this Instant Mango Pickle is quick to make that it can made and served in just 15 minutes.

This Mango pickle is called Aam ka char in Hindi, Kadumanga or Nurukku Manga Pickle in Malayalam, Manga Oorugai in Tamil.

It brought me my child hood memories of my grandmother, who used to make it this way and we would enjoy it in train journeys and picnics. This Instant Mango Pickle accompanied any dish – curd rice or chapathi or any variety rice. I have had it almost every day in summer.

Ingredients:
* 2 medium sized raw mango
* 2 Teaspoon kashmiri red chilli powder
* 2 Teaspoon salt
* 2 pinches hing
To roast & grind:
* 1 teaspoon fenugreek seeds
* 1.5 teaspoon mustard seeds
* 1.5 teaspoon fennel seeds
To temper:
* 1/2 cup Mustard Oil

Instructions:
* Wash the raw mango. Chop into bite sized pieces.
* Add salt, chilli powder, hing to it.
* Mix it well and Set aside.�In a pan, dry roast fenugreek, fennel and mustard seeds for a minute on low flame. Let cool.
* Transfer it to a mixer or hand mortar and pestle, grind it to a coarse mixture. Set aside.
* Heat mustard oil, then add back to the pickle.
* Add the ground masala.
* Mix it well. Instant mango pickle ready!
* To add a smoky flavour, place the heated coal on a small plate inside the pickle, pour drops of oil or ghee over it. Cover and let sit for 10 minutes.

Storage:
Set it in the sun for 2 days (optional)
Let it cool completely before transferring into the jar.
Keeps well for 3-4 days in room temperature. May be it wil keep well for 2 more days if refrigerated. Additional oil can be used to increase shelf life.



[mango pickle, aam ka achar, instant pickle, raw mango pickle, raw mango, summer recipe, mango, mango recipes, recipe, achar]

Comment if you want my 50+ South Indian Recipes, I’ll send them to you!

Here is a Recipe for Restaurant Style Sambar. This is a flavorful and delicious side dish, perfect to serve with any South Indian meal.

The addition of a freshly ground spice paste adds a lot of flavor along with the sambar powder. This is a perfect side dish to serve with either rice or idli/ dosa.

Ingredients: (Serves 4)
Toor Dal, 1 Cup
Water, 2 Cups
Salt to taste
Turmeric, 1/2 Tsp

Paste:
Oil, 1 Tbsp
Hing, 1/3 Tsp
Cumin Powder, 1 Tsp
Coriander Powder, 1 Tsp
Urad Dal, 1 Tbsp
Chana Dal, 1 Tbsp
Black Pepper, 1 Tsp
Garlic, 3-4 Pods
Dry Red Chillies, 3-4
Green Chillies, 2
Coconut, 1/2 Cup
Tomato, 1
Shallots, 5-6
Curry Leaves, 2 sprigs
Salt to taste
Chilli Powder, 1 Tsp
Water, 200ml

Oil, 1 Tbsp
Mustard Seeds, 1 Tsp
Shallots, 1 Cup
Curry Leaves, 1 Sprig
Carrot, 1
Pumpkin, 1/2 Cup
Drumsticks, 1 Cup
Beans, 1/2 Cup
Sambar Masala, 1 Tbsp
Tamarind Water, 300ml
Water as needed

Instructions:
1. Pressure Cook Toor Dal with water, salt and turmeric.
2. In a pan, roast the ingredients listed above under Paste. Let cool.
3. Transfer into a blender, add a little water, grind into a paste.
4. In a pan, add oil. Add in mustard seeds, shallots, curry leaves. Sauté for a minute.
5. Now add in vegetables of choice. Let cook for 5-10 minutes.
6. Mix in the Sambar Paste, Boiled Dal, Tamarind Water, Sambar Masala, water.
7. Let cook on low heat for 10 minutes, covered.



[sambar, sambhar, restaurant style, restaurant style Sambar, authentic sambar, south indian food, south indian recipes, idli, dosa, tips and tricks]

Comment if you want my 20+ Air Fryer Recipes, along with the link to Nester Air Fryer, I’ll send them to you instantly in your DM!

These 3 tikkas prove that one smart base marinade can give you completely different flavours—achaari, hariyali & cheesy—without extra effort. Perfect for house parties or when you want that dhaba-style char at home without the mess.

All three use a thick hung curd base which locks in flavour, prevents water release, and gives that perfect coating + char every time.

Using my Nester Air Fryer, this gets even easier—multi-rack cooking lets you cook all 3 together, while the steaming mode keeps everything juicy inside without drying out. High heat = even cooking + perfect char, just like a tandoor at home.

Base marinade (for all 3):
• 1/2 cup hung curd
• 1 tbsp oil (mustard oil preferred)
• 1 tbsp besan / cornflour
• Salt

Achaari Paneer Tikka:
• 200g paneer (patted dry)
• Base marinade + 1.5 tbsp aam achaar masala
• 1/2 tsp haldi, 1/2 tsp saunf powder, pinch kalonji
• Marinate 30 mins–2 hrs
• Air fry 200°C, 10–12 mins (flip midway, brush butter at end)
• Finish with charcoal dum (2–3 mins covered)

Hariyali Soya Chaap:
• 200g chaap (boiled & dried)
• Base marinade + 2 tbsp thick hari chutney (no water)
• 1/2 tsp chaat masala, 1/2 tsp garam masala, kasuri methi
• Marinate 30 mins
• Air fry 200°C, 20 mins (flip midway)
• Finish with charcoal dum

Tandoori Cheesy Broccoli:
• 200g broccoli (blanched 1 min + dried WELL)
• Base marinade + 2 tbsp cream + 1 tbsp cheese
• 1/2 tsp white pepper, 1/2 tsp garam masala
• Air fry 200°C, 15 mins
• Don’t overcook
• Finish with charcoal dum

Pro tips:
• Always use hung curd
• Pat dry everything before marination
• Keep marinade thick, not runny
• Cook at high heat (200°C)
• Don’t overcrowd—use racks smartly



[air fryer recipes, healthy snacks, snack platter, paneer tikka, broccoli, cheesy broccoli, tandoori platter, Indian snacks, malai chaap, soya tikka]