3 recipes converted from their YouTube cooking videos.

A fiery, oil‑rich Rajasthani mango pickle made with unripe green mangoes, green chilies and a blend of toasted spices. The pickle is prepared in hot mustard oil for authentic flavor and stored in a sterilized glass jar for days of tangy, spicy accompaniment to Indian breads and rice.

A quick, tangy and spicy Rajasthan-style tomato chutney perfect for travel or as a side for dosa, chapati or rice. Made with fresh tomatoes, garlic, cumin, coriander, curry leaves and a blend of Indian spices, this chutney comes together in about 10 minutes.

A vibrant Rajasthani side dish featuring tender pumpkin cubes cooked in a richly spiced tomato‑onion masala. This flavorful curry is a staple at wedding feasts and pairs perfectly with roti, chapati, or rice.