Skip to main content

MANGO PICKLE

MANGO PICKLE
Ingredients
4-6 green raw mangoes
1 t salt 2 t red chilli powder
2 green chillies
1/2 t muster seeds
a pinch of asafoetide
1/4 t turmeric powder
3-4 t til oil
METHOD
  • Take the green mangoes .wash and wipe dry the mangoes and cut them in to small pieces and remove the seeds
  • spread them on a clean cloth to dry
  • Take a vessel put all the mangoes pieces and add half the quantity of salt and 1/4 t turmeric powder keep on the mangoes pieces covered over night.
  • Next day take out the mangoes and keep the juice another vessel
  • Grind green chilli,a red chiilli powder,a pinch of asafoetide,,1 pinch of turmeric powder,1/4 t muster seeds ,of salt in to a smooth paste
  • Heat til oil add 1/4 t muster seeds when they cracked add the chilli paste fry for few minutes and add the mango juice keep on slow fire few minutes ,when it three forth add the mangoes pieces keep simmer cook the mangoes for few minutes when the mango mixture leaves the side and thick form remove from fire.
  • This mango pickle can kept only for few days.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more