Tag

MangoMania

Browsing

So the green mango saga continues. I had about 6-7 kgs of unripe green mangoes from my parents yard and I wanted to try out new recipes. Last week I had made Sweet and Sour Aam ki Launji which was simply phenomenal. I had asked for suggestions from my blogger friends if they could suggest a few recipes which could be made with unripe mangoes. My talented friend Rhea from the Food blog Euphorhea suggested Mango Dal which is unripe mango cooked with lentils. The idea kinda fascinated me. I tried it and the result was amazing. The dal was yummilicious with the tangy flavour of green mangoes.


I love anything which has temper of kaddi patta and mustard seeds. I don’t say it a lot but I feel I like South Indian food a lot. The tanginess of tamarind which is infused in sambhar or any dal is quite enthralling to my taste buds. And when this tanginess is absorbed by idlis or dosas …aah! the level of awesomeness achieves new heights. 

I finished one bowl of dal all by myself, even before the lunch was served. Quality testing is very important (yeah right!). A small change I did to her basic recipe was that I added ginger garlic paste to the dal which I think gave a lot of texture and taste to the lentils. 

If you have unripe mangoes you must give this dal a try. It will not disappoint you. And if you are looking for more unripe mango recipes you can check the links. I have listed all the possible things I have tried with green mangoes. This list is non conclusive as I am adding more things every day till the season of mangoes dies down for this year 🙂

Directions:
1. Wash and soak lentils in water for half an hour. I have used Masoor Chilka or Red Lentils without the skin. You can use any lentils which gets cooked readily.


2. In the meanwhile peel and chop some unripe green mangoes into cubes and set aside.


3. In a sauce pan add some oil and add drained lentils and saute them for at least 5 minutes.




4. Add ginger garlic paste and continue to saute with the lentils till the raw smell of garlic fades away. 


5. Add turmeric powder, red chilli powder and salt.





6. Add water to the lentils and bring it to a boil. Then cover with a lid and continue to simmer till the lentils have cooked. It should take from 10-15 minutes. 





7. In a wok add some ghee and add mustard seeds and cumin seeds. Let them crackle.





8. Also add dried red chilli and toss it in the oil to release flavours.


9. Add mango cubes and kaddi patta and cook them in the wok till mango cubes are cooked .




10. Add the boiled lentils to the mango temper and continue to cook for another 5-7 minutes on simmer. Check for salt.


11.  Serve hot with chapatis or roti or parantha.

Other recipe you can try with unripe green mangoes are:  Kaccha Aam Aur Lehsun ChutneyFresh Turmeric Pickle with Green Mangoes Raw Mango RiceAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki Chutney Instant Raw Mango Pickle South Indian Style, Aam ki Launji.

[whohit]MangoDal[/whohit]

[yumprint-recipe id=’279′]

Every year my father sends us raw green mangoes from his yard. They are in abundance and which means I get to try so many different recipes. But honestly I find this as an excuse. I clearly enjoy trying out new ways to utilize these green raw beauties. Last year I tried Kaccha Aam Aur Lehsun ChutneyFresh Turmeric Pickle with Green Mangoes Raw Mango RiceAam Ka PannaRaw Mango Chutney with Mint and Coriander,   Instant Raw Mango Pickle South Indian Style. And this year I am going even more crazy. I wanna make every possible recipe on the planet with Raw mangoes 😛 This Aam ki Launji is the first thing I tried. Its my Mother in laws recipe and is native to Uttar Pradesh state of India. The Launji or Chunky Mango Chutney turned out gorgeous! Although I am allergic to Fennel seeds but I went steady and added them anyways not thinking of the consequences. Fortunately I am alive and kicking as yet. 😛 


If you are looking for Mango Chunda which is similar Sweet and sour Raw Mango Chutney from Gujarat, you must try this recipe. I have already made Punjabi Style  Raw Mango Pickle which is my mommy’s recipe. I will be posting it soon. I have also made Dal with Raw Mangoes. It was lip smacking. I will be sharing that also in the next few days. If you have any recipe with raw mangoes let me know I will try them out and post on my blog space giving due credit to you.

Directions:
1. Wash and peel raw firm mangoes and cut them into long slices. You can even grate them but this will change the texture and the cooking time will vary.


2. In a wok add some oil and heat it up.

3. Add Nigella Seeds, Fennel Seeds and Asafoetida.





4. Add salt, Turmeric Powder and Red Chilli powder.





5. Add Mango slices to the spice mix and toss everything together.




6. Add water to the wok cover with a lid and let the mangoes cook down a little. They should become al dente and not mush.




7. Once it has cooked up a little, add jaggery to it. I have added crumbles jaggery so that it mixes evenly. You can cook little longer till the launji becomes thick in texture.





8. Transfer it to a jar on getting to room temperature. Keep it refrigerated and stays for more than a week.

Other Raw Mango Recipe you can try are: Kaccha Aam Aur Lehsun ChutneyFresh Turmeric Pickle with Green Mangoes Raw Mango RiceAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki Chutney Instant Raw Mango Pickle South Indian Style

[whohit]AamkiLaunji[/whohit]

[yumprint-recipe id=’278′]


Yesterday Morning I woke up to a call from a friend who also is a client. I had 5 of her missed calls. It turns out she wanted to order a cake which needs to be ready in 3-4 hours. As you all know I dont do cakes on a regular basis and I live in a place where ingredients aren’t readily available. So i was in a dilemma but then I took this challenge. She left me to decide whatever I wanted to make. 


I had to quickly make a decision as to what can be made in jiffy and still looked pretty. You know when such cakes are ordered specially for wedding Anniversaries they need to have a wow factor not just in taste but also the way they look. For a second all the good looking cakes I had done in the past zapped right in front of my eyes and I had to choose one. Because this wasn’t a time for experimentation. I had made a Mango Tart a while back and it had turned out pretty and then I also had made a Vanilla Cake with pomegranate Sauce which was yummy. So I decided to fuse the two. 


And the result was this gorgeous little Mango Vanilla Cake with Chocolate Collar! Aahh I feel soo happy after looking at it. The real icing on the cake was that the Client loved it  I cant explain the social network has been going gaga over this. It was 1.4k likes on a single Facebook group and other 1k in other. Everywhere I post this its being appreciated. I am a novice cake baker but sometimes things happen like magic happens 🙂 I am Thankful to Almighty and you all for this love.

Directions: 

1.In a bowl add Butter and castor Sugar. Cream them together. You can use hand held whisk or electric whisk.


DSC05591


DSC05592


DSC05593


2. Add eggs and combine till creamy and light.

DSC05594
3. Add  Vanilla Extract.

DSC05597  
4.  In a bowl add All Purpose Flour, salt and Baking Powder.


DSC05598


DSC05599


5. Slowly add this to the wet ingredients and combine until moistened.


DSC05600


DSC05601


6. Pour this batter in a  springform pan and smoothen the top with a spatula. You can buy the Springform pan with our online store,  The Gourmet Shop. We ship pan India. 


7. Bake in the preheated oven on 160 degree for 50 minutes or until the toothpick inserted comes out clean. Let it  cool down completely before removing it from the pan.


8. When the cake has cooled completely slice it horizontally into half using a sharp serrated knife. The motion of knife should be like a saw. Refrigerate for half an hour. I couldn’t because I had to finish the cake in 3 hours.


9. Add some whipped cream in a chilled bowl and whip it with an electric whisk till stiff peaks are formed.


9. Place a cake board on a rotatable Icing table and spread a little whipped cream on the board and place one slice of cake on it. This will ensure the cake doesn’t slip from the board.




10. Chop a fresh mango into small chunks and spread it on the surface of cake.

11. Spread a layer of whipped cream on top of mangoes and make it even using a palette knife. you can even use a spatula if you dont have a palette knife.


12. Place the other part of the cake on top of the whipped cream and mango mix.


13. Take some whipped cream and smear it on the sides all along its circumference and top. It has to be thin layer, doesn’t matter if its smooth or not. I am not good with smooth finish so I made this cake to hide my inadequacies 🙂 How I forgot to take picture of this step! 🙁

14. Now for the top mango garnish, take firm mangoes, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices. Set aside.


DSC06413


DSC06414


DSC06415


15. Once the cake has been iced from all sides. start from the top centre. Arrange the mango slices on top, starting in the centre and then taking it outwards to mimic flower petals. Don’t place the slices deep into the cream. The more they remain on top the neater will be the look.




16. Now the question was how to hide the sides and pretty pie it. I thought of a chocolate collar and found a tutorial which was quick and seemed easy but I had never done it before. But I had little choice. So I went ahead. You need is a bar of chocolate or chocolate chips. Place them in a microwaveable bowl and heat it till it melts. You need to stir it every 30 seconds so that it doesn’t burn. You can also use a double boiler to melt, whichever you think is faster.




17. Pour the melted chocolate in a pipping bag or ziploc without any nozzle and tighten the keep. 




18. Now you have to measure the height of the cake, I used a ruler. It was 4 inches for my cake. Tear a sheet of parchment paper which covers the cake around completely and further trim its height matching to the height of your cake or a little taller, it was 4.5 inches in case of my cake. Oh look you have the view to my not so clean icing on the sides of the cake. yippy!




19. See it fits around the cake perfectly and also has the height i wanted.


20. Remove this parchment paper and place it on a smooth surface. You pipping bag with melted chocolate is ready, snip the end with scissors and make a small hole. Now spread the chocolate in circular motion, starting from one end and finishing the other, say left to right. Now repeat the same from right to left . You can make it as intricate as you want. The more layers you give it the more sturdy will be your chocolate collar. 


21. Let it be like that for a few seconds till the chocolate sets partially. Now remove the strip of  parchment paper carefully with both your hands. If you leave it for a longer time and it sets fully you will not be able to mould it around the circular cake. So eyeball the timing.


22. Place it around the cake with chocolate side inside, pushing it inside the cake carefully.


23. Once the chocolate collar has been placed around the cake, remove the parchment paper slowly without damaging the lace and breaking it.


24. Guess what the cake is ready. You can add anything more to prettify it. I think I was happy with the results and gladly my client also liked it. 

Other Cake recipes you can try are: Eggless Black Grapes Cake,  Chocolate Vanilla Marble Cake , Eggless Almond Vanilla Cake,  Eggless Orange Cake with Candied Orange Peel FillingLemon Cake with Lemon GlazePersimmon Rum CakePumpkin Cake RollsSurprise Heart Inside CakeVegan Chocolate Banana CakeVanilla & Pomegranate CakeWacky Vegan Chocolate CakeFestive Orange Blueberry Pound Cake Mediterranean Eggless Semolina Cake

[whohit]MangoVanillaCake[/whohit]

[yumprint-recipe id=’273′]

MangoIcedTea_Featured3

Last week was Mangolicious! First my uncle sent over a box of mangoes and we were eating them day in and day out in order to finish them before they went over ripe. We made so many mango dishes that it was insane. The Mango Saffron Phirni I had posted was result of the same insanity 😛 But this did not end here. My cousin sister visited us and guess what she got for us? Another box of mangoes!! which means another 10kgs of mango madness!!

MangoIcedTea_Featured1

I decided not to give up and kept trying more Mango recipes. I came up with this Mango Chamomile-mint Tea Lemonade. It was refreshingly delicious. I still have a few kilos of Mangoes left. Lets see where would this insanity take me 😉 Expect a few more mango recipes in the times to come 😛 If you are suffering from the same mango syndrome as me then do try out these Mango recipes on my blog.

Directions:

1. In a saucepan boil some water and throw in a teabag of Chamomile-Mint. If you cant find chamomile you can use any other green tea of your choice. Let it stay in for a couple of minutes till you see the water is well infused. Add sugar. Let it cool down.


DSC07343


DSC07346


DSC07350


2. In a blender add mango Pulp, Lemon Juice and sugar, depending on the sweetness of mangoes. Blend well into a puree.


DSC07347


DSC07348


DSC07349


3. Add the Green tea to the mango Puree. Mix Well.

DSC07354

4. Throw in some ice and Transfer them to serving glasses. Enjoy!

Other Mango Recipes you can try are: Mango Saffron PhirniSpiced Mango LassiRaw Mango Garlic Spicy ChutneyMango Tart with Vanilla Pastry Cream Fresh Turmeric Pickle with Green MangoesRaw Mango RiceFresh Mexican Black Bean & Mango SaladPlum Mango PunchAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki ChutneyKacchey Aam Ka AchaarCoconut Milk Mango Pudding.

Other Refreshing Drinks you can try are: Peach LemonadePlum SmoothieAam Ka PannaGinger Papaya Mint SmoothieLitchi LemonadeMusk Melon & Cucumber Smoothie with MintSpiced Mango Lassi, Kafal Ka Sharbat.

 

MangoIcedTea_Featured2

[whohit]MangoIcedTea[/whohit]

[yumprint-recipe id=’234′]

MangoPhirni_Featured1

Mangoes are an integral part of every Indian. With the wide variety of blissful mangoes available all across the nation, we are almost under its spell throughout the season. You can make desserts, chutneys, main courses, drinks or devour them as it is. My father is a die hard fan of Mangoes and his diabetes hasn’t made any difference to his love for mangoes. He has his meals only for the reason that he can enjoy mango after that 😉 . 

MangoPhirni_Featured2

This season I played a lot with fresh and ripe mangoes. I made Mango Tart, Spiced Mango Lassi, Mango and Bean Salad, Coconut Milk Mango Pudding and A Mango Chamomile Iced Tea, which I am yet to post. But making this mango phirni was the most delicious thing I have done the entire season. It was a delight with everyone who got to taste this. You must not wait longer to try this, for mangoes are about to bid us goodbye for the season.

Directions:

1. In a bowl add some rice and soak it in water for half and hour.


DSC07052


DSC07053


2. Drain the water and add rice to the blender and make a coarse paste.


DSC07056


DSC07057


3. Add one fourth cup water to the rice paste to dilute and set aside.

DSC07058

4. In a thick bottom vessel add milk and bring it to a boil. 

DSC07060

5. Once the milk has boiled slowly add the rice paste and keep stirring so that no lump is formed. This is very crucial step so whisking is highly recommended. Combine with milk and let it simmer till everything has thickened and reduced.

DSC07061

6. The milk will acquire porridge like consistency.

DSC07063

7. At this stage add condensed milk and cardamom powder. Cook a few minutes more and blend everything well. Turn the flame off and let it come to room temperature. Refrigerate for at least an hour.


DSC07064


DSC07065


DSC07066


8. Scoop out the pulp of ripe mangoes and blend them into a smooth puree.


DSC07055


DSC07059


9. Add this Mango puree to the milk custard and combine well.

DSC07067

10. Add saffron strands and slithered almonds and pistachios and combine well. 


DSC07068


DSC07069


11. You can transfer them to individual serving bowls or clay pots and refrigerate further till chill. Serve with additional saffron strands and pistachios.

Other Mango Recipes you can try are: Spiced Mango LassiRaw Mango Garlic Spicy ChutneyMango Tart with Vanilla Pastry Cream Fresh Turmeric Pickle with Green MangoesRaw Mango RiceFresh Mexican Black Bean & Mango SaladPlum Mango PunchAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki ChutneyKacchey Aam Ka AchaarCoconut Milk Mango Pudding.

Other traditional Indian Desserts you can try:  Apple LapsiKadda Prashad, Paneer Ki KheerGram Flour Semolina BallsKaddu Ka HalwaGajar Ka HalwaKesari SeviyanMakhane Ki KheerSooji Halwa , Swang Ke Chawal Ka HalwaSwang Ke Chawal Ki Phirni.

MangoPhirni_Featured3

[whohit]MangoPhirni[/whohit]

[yumprint-recipe id=’232′]

MangoLassi_Featured4

Mango is known as the king of fruits for its deliciousness and taste. In India we get a lot of varities of Mangoes which have a unique taste and texture. So the entire summers we are literally under the spell of mangoes. You can eat mangoes just like that or add it to  your food, drink it like a beverage, make a pickle with it and even satisfy your sweet craving by making desserts with it.

In the recent past I have added a lot of mango recipes to my blog which fortunately covers all the aspects of this versatile fruit. But then there was something which was missing, it was Mango Lassi. Strangely, it is something I haven’t had ever in my entire life. But my friends outside India keep talking about it. Its funny how a drink associated with Indian food is popular outside India and we Indians are pretty much not acquainted with it. 

MangoLassi_Featured6

So I decided to give it a try. It was so delicious that I began to feel why I never got to try it before 😉 If you are one of those who hasn’t tried mango lassi before, I think its high time you do that before the entire world knows how delicious it is and you are the only one left 😉

Directions:

1. Cut the mango in slices and scoop out the pulp with a spoon. Put all the pulp in a blender.

DSC06675

 

2. Add green Cardamom Powder.

DSC06676

3. Add Honey.

DSC06677

4. Add Plain Yogurt or curd.

DSC06678 

5. Add ice cubes to the blender and blitz everything together. If you feel the consistency is too thick you can liquefy it by adding little milk.

DSC06679

 

6. Transfer to serving glasses and garnish with Saffron strands. 

Other Refreshing drinks you can try are:  Plum Mango PunchRaw Mango Drink with Mint and Roasted CuminGinger Papaya Mint SmoothieLitchi LemonadeMusk Melon & Cucumber Smoothie with Mint.

MangoLassi_Featured3

[whohit]MangoLassi[/whohit]

[yumprint-recipe id=’221′]

MangoGarlicChutney_Featured1

My Love for Mango is growing with my age. Its not just the ripe pulpy mangoes which makes my heart  skip a beat but also the green mangoes which are ideal for making pickles and chutneys. I have a lot of green mango recipes on my blog like the Instant Raw Mango Pickle, Sweet and Sour Raw Mango Chutney, Mint and Raw Mango Spicy Chutney, Raw Mango Rice  and the refreshing Aam Ka Panna. Looks like I am not going to stop here I will keep adding more to this inexhaustive list. The other day I saw Bijal, my facebook friend posted a recipe of Raw Mango and Garlic Chutney and since then it was haunting me to try it down. I am happy I did it for it had the most intricate flavours. The Sweetness of Mangoes, the strong flavour of Garlic and the Hotness of Chillies. It made a beautiful melody of distinct flavours.

MangoGarlicChutney_Featured3

Its fairly easy and takes no time to put it together. You can use it as a side dish for your everyday meal but at the same time use it as a dip for your nachos and even top it on your patties in a burger. It gives that kick and takes your dish to another level of deliciousness.

Directions:

1.  Peel and chop some green raw mangoes and put them in a blender or chutney grinder. I had a little ripe mangoes, they had turned pale yellow but were still quite sour.

DSC06002
2. Add few cloves of peeled garlic to the grinder.

DSC06003
3. Throw in some salt, red chilli powder and jaggery powder to balance the acidity.


DSC06004


DSC06005


DSC06006


4. Blend it together into a smooth paste.

DSC06007
5. In a pan add some oil and when it gets hot add some cumin seeds and asafoetida.


DSC06008


TDSC06009


DSC06010


6. Pour the blended mango into the pan and cook for a minute or so or until the raw smell of garlic diminishes from the chutney. 

DSC06011
7. You are ready to serve your chutney. Let it cool down and place it in a jar or bottle an refrigerate until use.

Other Chutneys you can try on The Secret Ingredient are: Spinach Coriander Salsa| Phalahari ChutneyGreen Ber Ki ChutneyCoconut Chutney Fresh Plum Spiced Chutney Coriander Chutney without Onion Garlic

MangoGarlicChutney_Featured4[whohit]MangoGarlicChutney[/whohit]

[yumprint-recipe id=’215′]

MangoTart_Featured2

The summers are here and so are mangoes which brings a big smile on my face 🙂 I was looking to make some mango dessert. Last year I had made Coconut Milk Mango Pudding and it was a hit. But when this season I spotted Mangoes in market I had my mind started thinking what crazy thing I can do with the King of Fruits. The plan got a shape as I reached home and after an hour it was executed to perfection. Yes yes I am giving modesty a little break for a while 😉

MangoTart_Featured3

I barely clicked the pictures hurriedly as it was getting dark and after half an hour there were no traces of the tart as my husband ate the entire tart for dinner and you are asking me to be modest 😉 You must must try this. Oh I also made another similar thing with Mangos and Vanilla and this time it was in the form of a Cake. It was for a client and it was one of the best cakes i have done till date. 

Directions:

1. For the pie crust, in a bowl add All Purpose Flour, Salt and Castor Sugar. Combine together.


DSC06401


DSC06402


DSC06403


2. Add cold butter cubes and mix with your finger tips or fork till you get a coarse mixture.


DSC06404


DSC06405


3. Keep kneading till everything comes together in a dough mass. No adding water please. Refrigerate the dough for 15 minutes so that it becomes easy to roll.

DSC06406
4. Grease your pie  pan with oil or butter.

DSC06407

4.  Place a sheet of Parchment Paper on your kitchen counter and roll the dough on top of it with rolling pin. Parchment paper helps you to lift the rolled dough easily. If the pastry sheet tears, put it back in the refrigerator for a little more time. 

DSC06410

5. Place the rolled sheet on the greased pie sheet carefully and set it with your fingers. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming. Extra trimmings can be used to make smaller tartlets. Place the pie pan in freezer for 15 minutes, till then preheat the oven on 210 degree Celsius (Learn about Oven Temperatures and Conversions)


DSC06411


DSC06412


6. Prick the pie pan with fork all over. Bake it in preheated oven for 15-18 minutes on 210 degree C till you see it has golden colour. Set aside to cool. Once its cold, gently remove it from the pie mould and set aside.


DSC06416


DSC06417


DSC06420


7. For the custard dressing, whisk together eggs and caster sugar. If you are looking for eggless Custard check notes below.


DSC06388


DSC06392


8. Sieve in Corn Cornflour and All purpose Flour and whisk well.


DSC06391


DSC06390


DSC06393


9. Add milk in a saucepan and put it on stove. Add Vanilla Essence*. When the milk just starts to boil that is when you notice some bubbles on the sides, turn the flame off.


DSC06394


DSC06395


10. At this stage add the whisked eggs mixture little by little to the milk. Make sure you keep whisking continuously or else the eggs will get cooked and the mixture will curdle.

DSC06396

11. Put the saucepan back on flame on medium slow and bring it to a simmer. Keep whisking for another 30 seconds till it starts to thicken.

DSC06399

12. Immediately transfer the custard in a bowl and cover with cling wrap. Make sure the cling wrap touches the cream. This will prevent a skin formation on the cream. Let the custard come to room temperature and then place it in refrigerator to cool down.

DSC06400
13. After 15-20 minutes of cooling down whisk it again to remove any lump.

DSC06419
14. Spread the custard on the prepared pie crust. Even it with spatula.

DSC06421
15. Now for the top mango garnish, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices.


DSC06413


DSC06414


DSC06415


16. Arrange the mango slices on top, starting in the outside circle and then taking it inwards to mimic flower petals.

DSC06423

17. If you like you can add pomegranate seeds for the centre of the flower. Serve as it is or cover with cling wrap to serve later.

Other Fruit based bakes you can try here are: Apple Raisins Streusel Bread,  Blueberry BarsCoconut Chocolate CookiesPersimmon Rum Cake,  Eggless Orange Cake with Candied Orange Peel FillingPapaya Chocolate MuffinsVegan Chocolate Banana CakeWhole Wheat Vegan Banana Bread with Melon Seeds . Cherry Rosemary & Sea Salt Focaccia BreadItalian Focaccia Bread with Strawberries.

MangoTart_Featured1[whohit]MangoTart[/whohit]

[yumprint-recipe id=’210′]

HaldiKaAchar_Featured2

Turmeric is a gift from Nature and has numerous health benefits. Its has powerful anti-inflammatory, anti-fungal and anti-bacterial properties and is used in Ayurveda medicine in India. In India and in other South East Asian Countries turmeric powder is used in everyday cooking in curries, in baking, in stews and plenty other dishes. 

HaldiKaAchar_Featured1

When I saw Kacchi Haldi or Turmeric Root in the market I decided to buy it and make a pickle out of it. Ordinarily raw turmeric is cut into pieces and added to lemon juice with a sprinkle of salt and is eaten alongside main course. But this time I wanted to make a real pickle which does have some kind of shelf life. I decided to team it up with raw mangoes and I tell you the pickle was simply lip smacking. My fussy husband also liked it.

Directions:

1. Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.


DSC05884


DSC05885


2. Grate a raw mango and keep aside.

DSC05886
3. In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf.


DSC05887


DSC05888


DSC05889


4. Pulse them together into a semi coarse mixture.

DSC05890
5. In a wok add some mustard oil and heat it till smoking point and turn the flame on low.

DSC05891
6. Add the spice blend in the oil and toss for a few seconds.

DSC05892
7. Also add asafoetida, salt and red chilli powder.


DSC05893


DSC05894


DSC05895


8. Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.


DSC05896


DSC05897


9. Transfer the pickle to a sterilized dry glass jar. The pickle should be ready to eat in another 2-3 days.

Other Pickles you can try here are: Instant Raw Mango Pickle South Indian StyleStuffed Red Pepper Pickle and  Ginger Garlic Pickle.

HaldiKaAchar_Featured4[whohit]HaldiKaAchar[/whohit]

[yumprint-recipe id=’204′]


I live in the hills where the backyard of every house is occupied by the fruit trees and those trees are laden with ripe fruits. This time of the year we get plums or Aalubukhara in abundance. Although they are easy targets of monkey menace but we manage to get some fruits for ourselves. 


I am not very fond of plums as a fruit per se, but love to make delicious pies and chutney out of it. I finished making a batch of Plum Chutney and I still had a few lying unused. I decided to make a quick plum smoothie. I added some mango pulp to balance the tartness of plums. Ohh it was amazing and so very refreshing and not to mention how it helps to regulate High Blood pressure and Improves Bone Health.

Directions:

1. Pick some ripe plums and wash them thoroughly.

DSC02317

2. Cut the plums into slices and discard the stone. Also scoop out pulp of a ripe mango.

DSC02318

3. Put the plums and mango in a blender and add brown sugar or mascabado sugar. You can even use jaggery powder.

DSC02319

3. Add a pinch of salt and add water.


DSC02320


DSC02321


4. Blend it together to form a smoothie. Serve chilled and enjoy this summer drink.

You can try other thirst busters from The Secret Ingredient: Musk Melon & Cucumber Minty Smoothie & Aam Ka Panna.

[whohit]PlumSmoothie[/whohit]

[yumprint-recipe id=’142′]