Kachhe Aam ki Launji Recipe

Craving for something sweet and sour with your meals? Try this Kachhe Aam ki Launji that can single-handedly spruce up any kind of meal. Kachhe Aam ki Launji is a seasonal dish and super easy to make at the same time. Do you know that Kachhe Aam ki Launji can be preserved for six months as no additional water is being used? You just need a handful of ingredients like raw mangoes, jaggery, mustard oil, dry red chilli, bay leaf, turmeric, red chilli powder and salt. A special masala that is added to this recipe is Panch Phoron. To make Panch Phoron, just mix 1 teaspoon whole cumin, 1 teaspoon mustard seed, 1 teaspoon fennel seeds, ½ teaspoon onion seeds and 1/3 teaspoon fenugreek seeds. This side dish is most popular in Bihar and Purvanchal. If you too love the tangy flavour of Kacchi Ambi, then you need to try this Kachhe Aam ki Launji at home. Be it kids or adults, everyone will love this recipe for sure. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

How to make Kachhe Aam ki Launji

  • Step 1 Prepare the mangoes

    Wash the raw mangoes, peel them and cut into cubes.

  • Step 2 Prepare the tadka

    Pour mustard oil into a pan and put it on heat. Then add 1 teaspoon Panch Phoran. Add 2 bay leaves and 1 dry red chilli. It should be cooked at a smokey temperature for a while to get proper flavour.

  • Step 3 Cook the raw mango

    Add raw mango cubes into the pan. Stir well for at least five minutes so it is sautéed properly. Cover it with a lid and cook for 10 minutes. Remove the lid. By now the mango is half cooked.

  • Step 4 Final preparation

    Add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon salt. Stir it for approx 5 minutes so spices get incorporated. Add crushed jaggery. Mix well, cover it with a lid and let it cook for 5 minutes.

  • Step 5 Ready to be served

    Remove the lid now and the texture will be saucy. Your Kacche Aam ki Launji is ready to be served now.

Watermelon Feta Salad Recipe
Who said salads are boring? This summer, spice up your regular watermelon salad by adding crumbled feta cheese to it. Watermelon Feta Salad is a continental dish that is prepared by tossing watermelon and cucumber cubes in an olive oil dressing. The dressing is made by combining lime juice, lime zest, salt, and pepper. The junction of the fruit and the dressing comes out to be super delicious. Even if you don’t add cucumber, the salad looks appetizing. If you don’t like salads, then try this Watermelon Feta Salad once, you’re surely going to fall in love with its taste.

How to make Watermelon Feta Salad

  • Step 1 Prepare the dressing

    In a bowl, add olive oil, lime zest, lime juice, salt, mint leaves, and pepper. Stir to mix everything well.

  • Step 2 Add watermelon cubes

    Now, add watermelon cubes and chopped cucumber pieces to a bowl.

  • Step 3 Pour the dressing on the top

    Pour the prepared dressing over watermelon and cucumber.

  • Step 4 Add feta cheese

    Finally, add crushed/ crumbled feta cheese and give everything a nice toss. Your Watermelon Feta Salad is ready.


  1. You can skip cucumber and make only watermelon feta salad.
  2. You can also use basil leaves instead of mint leaves.
  3. To add a crunchy twist add some chopped green apples.
Rohu Fish Curry Recipe

If you love fish-based dishes, then this recipe will satiate your taste buds in a masaledar manner. This flavourful Rohu Fish Curry recipe is from the state of Bihar. Be it lunch or brunch, this curry recipe can be paired with both rice and chapati. Rohu Fish is the main ingredient of this dish and a number of different spices are also used to flavour it up. A very special masala called Panch Phoran is used in this recipe. If you don’t have readymade Panch Phoran masala, then you can even make it at home. Just mix 1 teaspoon whole cumin, 1 teaspoon mustard seed, 1 teaspoon fennel seeds, ½ teaspoon onion seeds and 1/3 teaspoon fenugreek seeds. Now grind all these spices to make a coarse mixture and use 1 teaspoon of it in the recipe. This yummy fish curry recipe can be served at buffets, family lunches and we assure you that all your guests will love this curry for sure. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

Recipe by: Recipe by: Chef Gautam Kumar, Executive Chef at Moksha Himalaya Spa Resort, Himachal Pradesh

How to make Rohu Fish Curry

  • Step 1 Marinate the fish

    Marinate the fish with 1/2 tsp turmeric, 2 tsp garlic paste and salt as per taste. Keep aside in a cool place for half-hour.

  • Step 2 Make a spice masala

    To make the masala, add 1 tsp mustard seeds, 1/4 tsp black pepper, 1/2 tbsp cumin seeds, 1/2 inch ginger piece and 1 tsp garlic paste in a blender. Grind to form a spiced masala. You can also grind the spices in a mortar pestle. Now mix red chilli powder and panch phoran with this mixture.

  • Step 3 Shallow fry the fish

    In a pan, heat mustard oil. Gently place the marinated fish into the pan and shallow fry the fish from both sides. Once fried, take out the fish and place them on a plate.

  • Step 4 Fry the spice masala and tomatoes

    In the same oil, add the spice mixture and fry it for two minutes. Now add tomato paste made using 2 tomatoes and mix well. Let the masala cook until the tomato masala leaves oil. This will take 8-10 minutes.

  • Step 5 Make a gravy by adding water

    Now add 2 cups of water to the pan and bring to a boil. Cook the gravy for 4-5 minutes.

  • Step 6 Add the fish

    Now add the fried fish to the thin gravy along with chopped coriander leaves. Adjust the salt as per taste and cook it for 4-5 minutes more.

  • Step 7 Ready to be served

    Lip-smacking Rohu Fish Curry is now ready to be served. Pair it up with Rice or Chapati and serve.