16
Jun 16

Raw Mango pickle

Indian traditional cuisine is full of, flavor and spices. Pickles are an ancient delicacies, I use freshly pounded spices that fill the space of your soul. Pickling is one of the magical preservation methods that not only extends a food’s self life, but also adds the flavor.

Mango pickling is popular all over India and Asian countries and several variations are used for making mango pickle. Method used here is more than 100 years old method of my family.

Ingredients:

  • Raw Mango: 1 kg.
  • Salt: 100 gm
  • Turmeric powder: 1 tablespoon
  • Kalongi (onion seed): 1 table spoon
  • Fenugreek seed: 1tablespoon
  • Saunf/ Fennel seed: 2tablespoon
  • Asafoetida powder: 1 teaspoon
  • Mustard oil: 300-350 ml
  • Chili powder: 2-3 tablespoon
  • Mustard seed (yellow): 20-30gm.
  • Black pepper powder: ½ teaspoon
  • Cumin powder: 1 teaspoon

Preparation:

  1. Clean and wash mango. Dry them with kitchen towel cut into 2” pieces, dry these pieces into sun or under the fan for 1 hour.
  2. Dry roast fenugreek seed, coarsely grind them. Keep aside.
  3. Coarsely grind mustard seed and funnel seed. Keep aside.

Method:

  1. Take a big mixing bowl/earthen pot, put mango pieces, salt and turmeric powder, mix properly with spatula (don’t use your hands), cover it and keep it at dry place. Keep it for 1-2 days (stir once or twice in a day.)
  2. After 1-2 days the pieces become soft, you can put it into sun for a day or two if you want soft pickle but you will lose green color of pickle, it will faint.
  3. If you don’t keep it in sun it will soften slowly and will remain green too.

Seasoning:

  1. Take a wok. Put oil in it, when it starts to smoke, put off the flame and allow it to come to normal temperature.
  2. After coming to normal temperature add coarsely grinded Fenugreek seed, Kalongi (onion seed) and all masala one by one in it, Mix well.
  3. Add prepared mango pieces in it; mix well with spoon.
  4. Raw Mango pickle is ready. Transfer into glass jar.
  5. Enjoy the pickle with your meal.
Raw Mango pickle

Raw Mango pickle

Ingredients

Ingredients

Ingredients

Ingredients

oil

oil

Seasoning

Seasoning

add coarsely grinded Fenugreek seed, Kalongi

add coarsely grinded Fenugreek seed, Kalongi

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

add all masala one by one

Mix well

Mix well

Add prepared mango pieces

Add prepared mango pieces

mix well

mix well

Raw Mango pickle

Raw Mango pickle

Raw Mango pickle

Raw Mango pickle


13
Jun 16

Mahupitthi (kheer in mahua flower juice)

One of the forgotten edible flower mahua (mahua tree) is sweet and perfectly edible; in fact they are more often used for culinary purpose, today I am going to upload sweet and mouth watering recipe, in which I used the mahua flower juice. The legendry and musky cooked mahupitthi (kheer) smell is liked by all. When you prepare the recipe distinct smell spreads all over the house.

It is found in central and western India such as Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Bihar and Gujarat. The flower is rich source of sugar, protein, vitamins and minerals. Flowers are used to make Jaggery; According to the book “indigenous drug of India” mahua is highly therapeutic, due to its tannin content and coolant.

Ingredients:

  • Mahua flower (Madhuca long folia):200gm
  • Aata (wheat flour): 1 cup
  • Rice: 50 gm (basmati)
  • Milk: ½ liter
  • Jaggery: 100 gm
  • Green cardamom powder: 1 teaspoon
  • Almond: 8-10 no.
  • Cashew nut: 8-10 no.
  • Dry grapes: 8-10 no.
  • Ghee: 1 teaspoon

Preparation:

  1. Soak mahua flower (dried) in 1 liter of water for 4-5 hours or overnight. Decant all water with the help of sieve and fine cotton cloth). Mahua flower juice is ready. Discard mahua flower. Keep aside.
  2. Take a wide vessel; pour Aata, add mahua flower juice in small quantity and knead them, if required, put some more till the dough becomes soft. (The dough can be made in food processor also).now makes a very small peas size ball from this dough and make pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all shown in figure. Keep aside.
  3. Grate the Jaggery and keep aside.
  4. Chop the dry fruits, keep aside.
  5. Clean and wash rice. Keep aside

Method:

  1. Boil the mahua juice, Put clean and washed rice into the juice. Stir it.
  2. Continue to cook 25-35 minutes on low flame. Stir it every 5 minutes.
  3. When rice is done and become soft, add Jaggery, let it melt and boil, add prepared pitthi, and cook for another 8-10 minutes on low flame add hot milk slowly. Boil it for about 5 minutes add 1 teaspoon of ghee. Put off the flame. Add green cardamom powder, stir it and cover the lid.
  4. Mahupitthi (kheer in mahua juice) is ready to serve. You may serve hot or cold as you wish. Decorate with dry fruits.
  5. Keep it into refrigerator for an hour or two. Now, cold Mahupitthi (kheer in mahua juice) is ready to serve.
Mahupitthi (kheer in mahua flower juice)

Mahupitthi (kheer in mahua flower juice)

Ingredients

Ingredients

Soak mahua flower

Soak mahua flower

Decant all water

Decant all water

Decant all water

Decant all water

Discard mahua flower

Discard mahua flower

mahua flower juice

mahua flower juice

add mahua flower juice

add mahua flower juice

dough

dough

make pitthi

make pitthi

make pitthi

make pitthi

make pitthi

make pitthi

 pitthi

pitthi

Boil the mahua juice

Boil the mahua juice

Put clean and washed rice

Put clean and washed rice

cook 25-35 minutes on low flame

cook 25-35 minutes on low flame

add Jaggery

add Jaggery

add Jaggery

add Jaggery

add prepared pitthi

add prepared pitthi

add prepared pitthi

add prepared pitthi

add hot milk

add hot milk

add ghee

add ghee

Add green cardamom powder

Add green cardamom powder

Mahupitthi (kheer in mahua flower juice)

Mahupitthi (kheer in mahua flower juice)

Mahupitthi (kheer in mahua flower juice)

Mahupitthi (kheer in mahua flower juice)


13
Jun 16

Sweet mango lassi (sweet mango yogurt drink)

Curd is an integral part of Indian meal, everyone loves in different form. In summer, meal is incomplete without yogurt or lassi. Adding seasonal fruit like mango in the curd, it not only enhances the flavor, but also gives us calcium, vitamins, protein and vitamin-A.

Ingredients:

  • Mango: 2 no. (250-300gm)
  • Curd: 2 cups
  • Sugar/honey: 2 tablespoon (as per taste)
  • Mango essence: ½ teaspoon (optional)
  • Malai (fresh cream): ½ cup (optional)
  • Almond sliced: 1 tablespoon
  • Pistachios sliced: 1 tablespoon
  • Ice cubes: few

Preparation:

  1. Chop almond and pistachios into small slices. Keep aside.
  2. Peel off mangoes, cut into pieces, keep aside and discard seeds.

Method:

  1. Put the pulp in to blending jar along with sugar, blend it till fine paste.
  2. Add curd, ice cubes; churn it with blender on full speed till it becomes smooth and frothy.
  3. Add essence, churn for a while, smooth and doubled frothy mango lassi is ready.
  4. Healthy Sweet mango lassi (sweet mango yogurt drink) is ready, while serving in tumbler garnish with a hip spoon of malai, sliced almond and pistachio.
Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Ingredients

Ingredients

Ingredients

Ingredients

Put the pulp in to blending jar along with sugar

Put the pulp in to blending jar along with sugar

Put the pulp in to blending jar along with sugar

Put the pulp in to blending jar along with sugar

frothy mango lassi

frothy mango lassi

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)

Sweet mango lassi (sweet mango yogurt drink)


12
Jun 16

Aam poori (mango puri)

This is the month of summer, summer brings with perfect opportunity for you to enjoy the fruits. Different types of fruits, above all your favorite mango fruits. I am going to upload the recipe prepared by mango. It is made with my favorite variety of mango ‘alphonso’.

Hot crispy Aam poori! It gives you an uplifting aroma and a rich taste that makes every moment memorable. It is really delicious and flavorful. And above all it is nutritious too.

Ingredients:

  • Wheat flour: 2 cup
  • Mango (Ripen): 3-4 no. (600-800gm)
  • Sugar: 2tablespoon (optional)
  • Green cardamom: 4-5 (optional)
  • Ghee (clarified butter): 2 tablespoon

Preparation:

For making dough:

  1. Peel off green cardamom and make powder, keep aside.
  2. Peel off mangoes, cut into pieces, discard seeds, and put the pulp in to blending jar, blend it till fine paste.
  3. Take a wide vessel; pour Aatta, ghee and prepared cardamom powder, Mix well by rubbing between palms.
  4. Add prepared pulp paste in small quantity and knead them, if required, put some more till the dough becomes soft. ( If mango pulp is not enough, you can use milk too to get the right softness).
  5.  (The dough can be made in food processor also)
  6. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 20-22parts and make balls.
  2. Roll the ball in 3-4 inch diameter circle.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  4. Deep fry the poori on high flame.
  5. After they start to puff slowly turn over. Fry till it becomes golden brown, now, mouth watering Aam poori (mango fried bread) is ready to eat.
Aam poori (mango puri)

Aam poori (mango puri)

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

pour Aatta, ghee and prepared cardamom powder

pour Aatta, ghee and prepared cardamom powder

Add prepared pulp paste

Add prepared pulp paste

dough

dough

dough

dough

Roll the ball in 3-4 inch diameter circle

Roll the ball in 3-4 inch diameter circle

Roll the ball in 3-4 inch diameter circle

Roll the ball in 3-4 inch diameter circle

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Aam poori (mango puri)

Aam poori (mango puri)

 


09
Jun 16

Raw mango rice (Mangai sadam /kachchi kairi chawal)

This is the month of summer in India, mango is easily available, and so I am trying to upload so many recipe prepared with either raw or ripe mangoes. If raw mango is still available at your place, do try and check out the taste it carries!!!

Pamper your taste bud with delicious raw mango rice….

Raw mango protect against harmful effect of the harsh sun.

Ingredients:

  • Basmati rice: 1 cup
  • Raw mango: 1no. (Small)
  • Peanut: 2 tablespoon
  • Ghee (clarified butter): 1 teaspoon
  • Salt: half teaspoon
  • Cumin: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 tablespoon
  • Red chili: 1 no.
  • Curry leaves: 1 twig
  • Green chili: 2 no.
  • Asafoetida: 1 pinch
  • Water: 2 cup

Preparation:

  1. Clean and wash rice. Soak it into water. Keep aside for 20-30 minutes.
  2. Peel off raw mango, grate the mango and keep aside.
  3. Slit green chili longitudinally, keep aside.

Method:

  1. Cook /steam the rice along with salt. You can cook rice into rice cooker/pressure cooker. Keep aside.

Seasoning:

  1. Heat ghee, in a fry pan and roast the cumin along with mustard seed, sputter it for few seconds add chana dal and urad dal fry till light brown color appears.
  2. Add red chili and peanuts, fry till peanuts become crisp and light brown in color; add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.
  3. Take mixing bowl, put rice and grated raw mango into the mixing bowl; add this prepared seasoning over this. Mix thoroughly and serve hot or warm as you wish.
  4. Tangy Raw mango rice (Mangai sadam /kachchi kairi chawal) is ready to serve.
Raw mango rice (Mangai sadam /kachchi kairi chawal)

Raw mango rice (Mangai sadam /kachchi kairi chawal)

Ingredients

Ingredients

Heat ghee

Heat ghee

roast the cumin along with mustard seed

roast the cumin along with mustard seed

add chana dal and urad dal

add chana dal and urad dal

add chana dal and urad dal

add chana dal and urad dal

Add red chili and peanuts

Add red chili and peanuts

add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.

add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.

add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.

add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.

add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.

add curry leaves, green chili ,fry for a minute, put off the flame and add asafoetida powder.

Seasoning

Seasoning

put rice and grated raw mango into the mixing bowl

put rice and grated raw mango into the mixing bowl

add this prepared seasoning

add this prepared seasoning

add this prepared seasoning

add this prepared seasoning

20160425_200316

Raw mango rice (Mangai sadam /kachchi kairi chawal)

Raw mango rice (Mangai sadam /kachchi kairi chawal)

Raw mango rice (Mangai sadam /kachchi kairi chawal)

Raw mango rice (Mangai sadam /kachchi kairi chawal)