30
Mar 17

Aamgura (raw mango khatmitthi)

Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.

Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…

Summer beating recipes are ‘Aam ka panna’, ‘Raw mango jal-jeera’…

Ingredients:

  • Raw mango: 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
  2.  Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
  3. Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
  4. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Ingredients

Ingredients

chopped raw mango

chopped raw mango

 

boil the pieces

boil the pieces

boil the pieces

boil the pieces

boiled raw mango pieces

boiled raw mango pieces

add panch phoran

add panch phoran

add boiled raw mango pieces

add boiled raw mango pieces

add a cup of water

add a cup of water

add Jaggery

add Jaggery

boil for couple of minutes

boil for couple of minutes

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)


19
Feb 17

Suran (elephant yam) pickle

This pickle is very popular in north India, especially in the state of Bihar. This is preservative free sun dried pickles, that required little passion and patient, I made this at my terrace. It is very spicy, hot and aromatic pickles, which automatically enhances our snacks or meal.

Ingredients:

  • Suran: 400 -500 gm
  • Ginger 200gm
  • Garlic 200gm
  • Green chili: 200gm
  • Raw mango: 200gm
  • Salt: 100gm
  • Turmeric powder: 50 gm
  • Ajawine 1 tablespoon
  • Kalongi: 1 teaspoon
  • Mustard oil: 250-300 gm

Preparation:

  1. Clean and peel off the suran and, wash thoroughly.
  2. Dry it into the sun for half an hour and Grate them. Keep aside.
  3. Chop ginger, green chili and garlic into very –very fine pieces or you can coarsely grind this. Keep aside.

Method:

  1. Mix all prepared ingredients except oil, and keep it into sun for drying for 2-3 days.
  2. After 2-3 days, Take fry pan, heat oil till smoke appears.
  3. Mix all oil into suran-mix.
  4. Again put outside into the sun for drying for another 4-5 days.
  5. Suran pickle is ready. Put this into glass jar and enjoy throughout year.
Suran (elephant yam) pickle

Suran (elephant yam) pickle

Ingredients

Ingredients

Grate them

Grate them

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all oil into suran-mix

Mix all oil into suran-mix

Again put outside into the sun

Again put outside into the sun

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle


03
Feb 17

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Pickles automatically enhance the taste and flavor of our meal. Aam ka khatta Meetha achar (mango sweet and sour pickle) goes very well with paratha or kids lunch boxes. I am very fond of this pickle and use to have it as a dessert after meal. The taste is awesome!

Ingredients:

  • Raw mango: 1kg
  • Sugar: 750 gm.
  • Salt: 40 gm
  • Fenugreek seed: 1 teaspoon
  • Red chili powder: 40 gm
  • Turmeric powder: 20 gm
  • Asafetida: ½ teaspoon

Preparation:

  1. Peel off and chop raw mango into small pieces, discarding inner soft white part of the seed, Put raw mango pieces into the sun for an hour.
  2. Dry roast fenugreek seed, coarsely grind them. Keep aside.

Method:

  1. Take a big mixing bowl/earthen pot, put raw and dry mango pieces along with turmeric powder, and salt  mix properly with spatula (don’t use your hands), cover it and keep it at dry place. Keep it for over night or day (stir once in a day.) After a day the pieces become soft, you can put it into sun for a day by covering with thin cotton cloth.
  2. Make “three string” of sugar syrup (sugar and ½ cup water bring it to boil and let it boil for 8-10 minutes).
  3. Add prepared raw mango pieces (discard the water if there is any), bring it to boil, take out raw mango pieces and continue the boiling syrup for 4-5 minutes until desire consistency come. Add the mango pieces and asafoetida, roasted fenugreek powder &chili powder, put off the flame. Aam ka khatta Meetha achar (mango sweet and sour pickle) is ready after it comes to normal temperature.
  4. Store this pickle in a glass container. Serve with any meal.
Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Ingredients

Ingredients

chop raw mango

chop raw mango

Put raw mango pieces into the sun for an hour.

Put raw mango pieces into the sun for an hour.

Make “three string” of sugar syrup

Make “three string” of sugar syrup

Add prepared raw mango pieces

Add prepared raw mango pieces

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder


Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

put off the flame

put off the flame

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)


31
Jan 17

Raw jack fruit pickle

Nature provides us so many super foods for our benefits, jack fruit is one of them. This is also called functional food, Jack fruit was the life saver for the poor during World War 2, when there was scarcity of our staple food rice.

The jack fruit is very powerful anti diabetic and have plenty of fiber, you can store this super food as pickles and can use for many months.

Ingredients:

  • Raw jack fruit: 1 kg
  • Raw Mango: 150gm
  • Onion: 100 gm
  • Ginger: 100gm
  • Garlic: 50 gm
  • Salt: 60 gm
  • Yellow mustard powder: 50 gm
  • Red chili powder: 30 gm
  • Turmeric powder: 10 gm
  • Asafetida: ½ teaspoon
  • Fennel seed: 10 gm
  • Onion seed: 5 gm
  • Garam masala powder: 10 gm
  • Black pepper powder: 5gm
  • Mustard oil: 350 gm
  • Vinegar: 4 tablespoon
  • Jaggery: 20 gm (optional)

Preparation:

  1. Clean and peel the raw jackfruit, Cut into thin pieces as shown in photo, keep aside
  2. Peel off raw mango and grate the mango, keep aside.
  3. Make wet masala by grinding onion, ginger and garlic together. Keep aside.
  4. Soak Jaggery into the vinegar for a while, keep aside
  5. Blanch by putting raw jackfruit into the boiling water for 4-5 minutes until it becomes soft subsequently put into chilled water immediately.
  6. Then put these vegetables in to the sun for an hour for drying to get rid of extra water.

Method:

  1. Take a fry pan. Put oil in it, when oil starts smoking, put asafetida and grounded wet masala.
  2. Fry on medium flame till it becomes golden brown and oil separates from the masala.
  3. Add raw grated mango stir fry for couple of minutes; add Salt, onion seed, Turmeric powder, Fennel seed, and Red chili powder masala and raw jack fruit slice.
  4. Stir it and fry for 4-5 minutes, add Yellow mustard powder, Garam masala powder, Black pepper powder and Vinegar, put off the flame. Let it cool.
  5. Store this pickle in a glass container; put this container with lid on into sun for 6-7 days, raw jackfruit pickle is ready.
    Raw jack fruit pickle

    Raw jack fruit pickle

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Blanch by putting raw jackfruit into the boiling water

    Blanch by putting raw jackfruit into the boiling water

    Blanch by putting raw jackfruit into the boiling water

    Blanch by putting raw jackfruit into the boiling water

    vegetables in to the sun

    vegetables in to the sun

    add grounded wet masala

    add grounded wet masala

    Fry on medium flame

    Fry on medium flame

    Add raw grated mango

    Add raw grated mango

    stir fry for couple of minutes

    stir fry for couple of minutes

    add Salt, onion seed, Turmeric powder, Funnel seed, and Red chili powder masala and raw jack fruit slice.

    add Salt, onion seed, Turmeric powder, Fennel seed, and Red chili powder masala and raw jack fruit slice.

    add Salt, onion seed, Turmeric powder, Funnel seed, and Red chili powder masala and raw jack fruit slice.

    add Salt, onion seed, Turmeric powder, Fennel seed, and Red chili powder masala and raw jack fruit slice.

    Stir it and fry for 4-5 minutes

    Stir it and fry for 4-5 minutes

    add Yellow mustard powder

    add Yellow mustard powder

    add Garam masala powder

    add Garam masala powder

    add Vinegar

    add Vinegar

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle


23
Jan 17

Stuff green chili pickle

Pickles are very important item in Indian meal; in north India it is very common to pack paratha with pickles in the lunch boxes for kids, either stuffed paratha or plane paratha.

This green chili pickles is spicy, tangy and mouth watering, and less hot. Pickling make chili less hot, this can be preserved for months or even for a year.

Ingredients:

  • Green chili: 250 gm
  • Salt: 30 gm
  • Funnel seed: 20 gm
  • Kalongi (nigella seed): 10 gm
  • Fenugreek seed: 5 gm
  • Asafetida: 1 pinch
  • Turmeric powder: 10 gm
  • Yellow Mustard: 30 gm
  • Mustard oil: 200 ml

Preparation:

  1. Clean and wash green chili.  Dry them with kitchen towel, Remove the stem of chili. Put the chili into sun for 2-3 hours.
  2. Discard the seeds carefully (chili should not get torn) from the chili with the help of knife, Put the chili into sun for 30-40 minutes.
  3. Dry roast all ingredients on low flame till moisture get out and the color changes; let it cool for couple of minutes and grind coarsely, grinded masala is ready, keep aside.
  4. Take a dry glass jar, smear the jar with 50 ml of oil, keep aside.,

Method:

  1. Take a wok, heat oil till it smokes; let it cool for 20-30 minutes to normal temperature.
  2. Take a big mixing bowl. Put masala in it; add salt, turmeric powder, mix well with 70-80 ml of oil. Now stuffing is ready.
  3. Fill this masala paste into each chili carefully and properly, arrange the stuff mirchi (green chili) into oil smear glass jar, add extra masala (If there is) and remaining oil in it, close the lid and keep it for 2 days.
  4. After two days, put this jar outside into the sun for drying with clean thin cover of cotton cloth for another 4-5 days.
  5. Note: shake the jar daily, so that oil coating is going all around the chili.
  6. Now, mouth watering stuff green chili pickle is ready to serve.
  7. This can be served with aaloo paratha, chapati, rice etc.
Stuff green chili pickle

Stuff green chili pickle

Ingredients

Ingredients

Discard the seeds carefully

Discard the seeds carefully

grinded masala

grinded masala

add salt, turmeric powder, mix well with 70-80 ml of oil

add salt, turmeric powder, mix well with 70-80 ml of oil

mix well with 70-80 ml of oil

mix well with 70-80 ml of oil

stuffing is ready

stuffing is ready

Fill this masala paste into each chili

Fill this masala paste into each chili

add extra masala (If there is) and remaining oil

add extra masala (If there is) and remaining oil

put this jar outside into the sun

put this jar outside into the sun

Stuff green chili pickle

Stuff green chili pickle

Stuff green chili pickle

Stuff green chili pickle