Guajarati style of mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

1 kg raw mango, peeled and cut into small pieces, 150 gram de seeded goonda mango, 1 ½ tbsp salt, 1 tbsp turmeric powder, 3 tbsp small pieced of broken dry red chilli, 2 ¼ kg jaggery, grated, 150 gram spilt mustard seeds, 4 tbsp split coriander seeds, 150 gram dry dates, chopped finely.

For tempering

2 tsp asafoetida, 100 gram oil.

Method

1. Add salt and turmeric to chopped mango pieces and mix well. Place mixture in airtight jar for over 12 hours. Drain water and retain it. Set aside mango pieces on a damp cloth to dry, for at least one hour.

2. Add to the retained water dried chillies and goonda mango. Mix well and keep aside for 15 minutes. Drain and retain goonda mango chilli mix.

3. Place the dried mango in a ceramic container and add grated jaggery. Add goonda chilli mix as well as mustard seeds, spilt coriander seeds and dry dates. Mix well.

4. Heat oil in a pan and add asafoetida. After few seconds, add tempering to mixture in jar and tie mouth of jar with muslin cloth.

5. Keep jar in sun for 2 to 3 day. Achaar is ready.

Thanks for visiting. Try this recipe and comment. Share this blog with pickle lovers and mango fans.

Traditional Hyderabadi mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

25 grams raw mangoes (kairies), ½ kg red chilli powder, ¼ kg mustard powder, 375 gram salt, 1 ½ kg mustard oil, 1 tbsp fenugreek powder, 1 tbsp mustard powder for tempering, 5 to 6 dried red chillies broken in half for tempering.

Method

1. Cut mangoes in pieces, Place them in a ceramic jar, add red chilli powder, mustard powder and salt. Mix thoroughly. Cover mouth of jar with cloth and keep the jar in sun for a week or so, mixing contents everyday. Check when mangoes turn their colour into pale yellow.

2. At this point, heat oil in a heavy bottomed pan to a smoking point, reduce heat and add fenugreek  powder, mustard powder and dried red chillies. Remove from fire before mixture is burnt. Allow oil mixture to cool to room temperature.

3. Pour oil in mixture over mango mix in jar and mix.

4. Put an airtight lid on the jar and keep it as it is for a month or two till the mangoes are soft and the colour is darkened a bit. Achaar is ready.

Thanks for visiting. Share this recipe with all mango fans and pickle lovers. Comment your complements you have got after trying this recipe.

Uttar Pradesh mango pickle

 Jay Annapurna Maa Ji!

Ingredients

1 kg raw green mangoes cut into 9 pieces each, 4 tbsp rock salt, 2 tbsp turmeric powder, 3 tbsp fresh sugarcane juice, 250 ml mustard oil.

For spice powder

3 tbsp roasted fennel seeds, 2 tbsp roasted mustard seeds, 1 tbsp roasted onion seeds, 1 tbsp carom seeds.

Method

1. Combine all roasted spices with red chilli powder, asafoetida and turmeric powder and grind the mixture together to a smooth powder and set aside. 

2. Wash and dry mangoes thoroughly. Place them open to sun for 3 to 4 days to soften.

3. In a sterilised ceramic jar, mix mangoes, rock salt and turmeric powder. Close the lid and store the ceramic jar. Retain the stained water and set aside.

4.  Add spice powder and sugarcane juice to stained water and mix well. Add this mixture into mangoes and mix well.

5. Heat oil in a heavy bottomed saucepan till smoking. Remove from heat and let it cool from room temperature. Pour oil over mango in ceramic jar till the oil is 2 inch above the mixture and mix well.

6. Cover the jar with airtight lid and keep the jar in sun for 2 weeks continuously, stirring mixture inside everyday. Achaar is ready.

Thanks for visiting. Try this recipe and comment the complements you got. Share this recipe with all pickle lovers and mango fans.

Mango pickle of Bengali style

 

Jay Annapurna Maa Ji!

Ingredients

4 raw mangoes, 1 tsp salt, 1 tsp turmeric powder, ½ tsp calcium hydroxide which helps to dry mangoes, ½ cup mustard oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 tsp onion seeds, 1 tsp black cumin seeds, 1 tsp fenugreek seeds, 12 dried red chillies broken into half, ¾ cup jaggery grated, 1 tbsp roasted cumin powder.

Method

1. Cut raw mangoes in small pieces. Mix mangoes, salt, turmeric powder and calcium hydroxide together thoroughly and keep in the sun for a day.

2. Heat mustard oil in a heavy bottomed sauce pan to smoking point, reduce heat and add cumin seeds, fennel seeds, onion seeds, black cumin seeds, fenugreek seeds and dried red chillies stir. When spices splutter, add mango mix and fry stirring till the oil is fully absorbed.

3. Now add jaggery and roasted cumin powder. Stir till jaggery is dissolved completely.

4. Remove from fire and allow it to cool in room temperature.

5. Place achaar in a sterilised airtight glass container and place the container alternately in sun for 1 week. Achaar is ready.

Thanks for visiting. Try this recipe and comment below the complements you have got. Share this with all mango and pickle lovers.

Cheese cherry smoothie

Jay Annapurna Maa!

Ingredients

1 cup tinned cherries, ½ cup chilled yogurt, 8 tbsp strawberry crush, 10 to 12 ice cubes, 1 cup cherry syrup, 4 tsp grated cheddar or processed cheese, 2-3 strawberries.

Method

Drain the cherries, reserving 1 cup of the syrup. Remove the seeds from cherries and place in the refrigerator to chill. In a blender or food processor, add the cherries, cherry syrup, yogurt and strawberry crush and blend till smooth. Pour into small glasses, top up with grated cheese and half cut strawberry. Serve fresh.

Note: If you do not top up it with cheese you can use it for festive fasting also.

Thanks for visiting and try this recipe. Comment your experience and share this with all the smoothie lovers. Jay Shree Ram!

Fresh fruit punch

 

Ingredients

2 cup seeded watermelon cubes, 1 cup pineapple cubes, 1 cup green grapes, 1 cup strawberries, 2 cup chilled apple juice, 10 to 12 ice cubes, 1 tsp sugar, 4 tbsp cream.

Method

1. Combine fruits in bowl, pour apple juice over and chill in a refrigerator.

2. At serving time, blend fruits in a mixer till smooth, add cream and sugar and blend again, pour into glasses over ice and serve.

Papaya honey smoothie

 

Ingredients

1 cup chopped papaya, ½ cup cold milk, 1 cup thick yogurt, ½ cup vanilla ice cream, 1 tbsp honey, few strands of saffron, soaked in 1 tbsp warm milk.

Method

Put papaya and milk in blender and blend till smooth, add all the remaining ingredients and blend until thick and frothy. Serve chilled.

Note: Papaya, milk and yogurt combination are not advisable as per Ayurvada - the ancient medical guide. Jay Shree Ram!

Datiloos

Jay Annapurna Maa ji ! Here is a simple dessert recipe for you.

Ingredients 

4 til ladoos mashed, half cup mava, seedless dates and ice cream of any flavour.

Method

Blend mava, til ladoos and seedless dates to a fine paste. Now mould this paste into tiny tiny marble sized laddus. You can eat this as it is or just serve with ice-cream or garnish it with thick creamy lassi.

Thanks for visiting. Try this dessert and comment below. Share this with friends and family.

Saffron malai kulfi

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of kulfi. Please try it.

Ingredients

Saffron strands, 1 tbsp warm water, 1 tbsp corn flour, ½ litre full fat milk, 5 tbsp sugar, ¼ tsp cardamom powder.

Method

1. Combine saffron and the warm water in a small bowl, mix well and keep aside. Saffron will become soft and the water will have the saffron colour which can be mixed very well to get proper saffron flavour in kulfi.

2. In a small bowl add corn flour and some water and mix well.

3. Heat the milk in a deep non stick pan and boil on a slow flame for 10 minutes, while stirring occasionally.

3. Add the corn flour water mixture and sugar, mix well and cook on a slow flame for 15 minutes, while stirring occasionally and stirring the sides.

4. Switch off the flame and allow the mixture to cool completely. Once cooled add the saffron water and cardamom powder and mix well. Keep it in kulfi moulds and put it in refrigerator for freezing.

5. After freezing take some kulfi sticks and put them in the center of the frozen kulfi and pull out. Serve immediately. 

Note: If you are not having kulfi moulds then don't worry you can freeze the kulfi mixture in a box and serve it in a bowl just like ice-cream. But in that case you have hand grind the mixture after 2 hours of freezing and then let it set to freeze.

Thanks for trying this recipe. Support me by sharing this recipe with others.

Thandai

Jay Annapurna Maa friends! Here is one recipe for you to chill in this hot summer.

Image: Swathi's Recipes

Ingredients 

1 litre milk, 

7 to 8 tbsp grated or minced jaggary. (You can use sugar but it will increase calories) or as per your taste

Gulkand 3 to 4 tbsn - as per your taste. 

10 to 12 black pepper and 18 to 20 white pepper.

10 to 12 Saffron strands - soaked in Luke warm water (water quantity 4 to 5 ml only). Soaking gives nice colour.

¼ cup almonds,

2 tbsp poppy seeds (khaskhas), 

2 tbsp aniseeds (saunf), 

½ tsp cardamom (elaichi) powder, 

Method

Boil the milk, keep it aside and allow it to cool completely. 

Roast poppy seeds, aniseeds, black and white pepper for 3 to 5 minutes.

Grind all these roasted items with almonds to a fine powder.

Then add Cardamom powder and mix it well.

Now add jaggary, gulkand to 1 glass of milk which is cooled down after boiling and mix it well using electric blender and add that powder to this mixture and again blend it.

Add this mixture to remaining milk and mix it well.

Using steel sieve filter it and your thundai is ready.

You can serve this thandai as it is or can keep it in fridge and after chilling can serve in a glass or kulhad.

Health aspects:

Thundai is rich in calcium, potassium, Phosphorus, folic acid, Vitamin C and also having high calories as well as high fat and cholesterol.

To reduce fat and cholesterol in thundai: Boil the milk on slow flame and let milk cream (Malaai) to saturate on top while cooling. Then remove all milk cream and then use the remaining milk. Such milk is thin but having less fats and cholesterol content. Also for health benefit we must drink such milk only.

Thanks for trying this instant recipe of thundai. You can prepare the thundai powder in advance and store it for some days. This is cooling drink you can drink in summer.