Mango season is here and this is the right time to enjoy them by making variety dishes out of them. It is also good that you pickle them, so that you can enjoy Mangoes even when the season is over. Here is a recipe for ‘Mango Pickle’ which I made few days ago. The plus point is that, this pickle can be used from day one onwards! It has a long shelf life. You can also refrigerate it and use it as and when required.
This pickle goes to Srivalli’s event “Mango Mela”
Ingredients
Raw Mango pieces with skin- 4 cups
Mustard seeds – 1 tsp
Ginger – 4 ” piece chopped
Garlic – 5 julienne
Curry leaves – 3 sprigs
Kashmiri chilly powder – 5 tbsp
Turmeric powder – 1/2 tsp
Fenugreek/ methi/ uluva powder – 1/2 tsp
Asafoetida/Hing/Kayam powder – 2 pinches
Vinegar – 1/2 cup
Water – 1 1/2 cups
Salt – 5 tsp
Gingelly oil – 1/2 cup
Method
Heat oil in a kadai and splutter mustard seeds. Add ginger, garlic and curry leaves. Saute till they become light brown in colour. Reduce the flame and add the spice powders. Fry for a second and add water, vinegar and salt. Let it boil for a minute. Switch off the fire and add the mango pieces. Mix well and allow it to cool completely. Transfer the pickle to a glass jar. Serve it with any dish of your choice!
‘Vegetable Pulao’ is an all time family favorite! It is a North Indian vegetarian rice dish. Here I am posting a simple method to make a really tasty ‘Vegetable Pulao’. Serve it with any chicken, mutton or veg side dish or simply enjoy it with raita, pickle and pappad!
I am sending this recipe to Priya for the event “AFAM- Bell Peppers” which was initiated by Maheswari.
Ingredients
Basmati rice – 2 cups
Water – 4 cups
Frozen green peas – 1/2 cup
Green capsicum – 1 cubed
Carrots – 2 cubed
Potato – 1 cubed
Tomatoes – 3 sliced
Onion – 1 sliced
Green chillies – 5 slit
Ginger garlic paste – 1 tbsp
Coriander leaves – 2 tbsp chopped
Garam masala – 1 tsp
Cardamom – 3
Cinnamon – 2″ piece
Cloves – 3
Bay leaves – 2
Salt – to taste
Oil – 2 tbsp
Ghee – 2 tsp
Method
Wash and soak the rice in water for 20 minutes. Heat oil and ghee together in a pressure cooker. Add the whole spices and fry for a minute. Then add the onions and green chillies and fry till the onions are light brown. Put the ginger garlic paste and fry. Now add the tomatoes and fry well. Add all the vegetables and garam masala. Saute for about 5 minutes. Strain the rice and add to the cooker. Mix well and add salt. Pour water over it. Close the lid and when the first whisle comes, reduce the flame and cook for 4 minutes. Switch off the flame and let it cool. Open the cooker and add coriander leaves. Serve it with your favorite side dish. Cheers!
‘Strawberry Delight Pudding’ was created by me out of necessity and it turned out awesome! My dear friend Happy Cook is hosting the event “Strawberry Feast”. Here in India strawberries are not in season. So I had to look for other options and came up with the idea of making a dessert using ’strawberry crush’. I think you can also use ’strawberry syrup’. I was in a hurry to take the pictures and did not wait for the pudding to set completely. Please see that you allow enough time for the pudding to set firmly before serving. Anyways, it was super delicious! This dessert is for all those who love strawberries!
This goes to Happy Cook’s event
Ingredients
Condensed milk – 400 gm
Full cream milk – 500 ml
Strawberry crush – 5 tbsp
China grass – 10 gm
Water – 1 1/4 cups
Fruit cake – 200 gm
Method
Cut the china grass into small pieces and soak it in water for 10 minutes. Pour the condensed milk, milk and the strawberry crush into a saucepan. Heat it through stirring constantly till steam starts coming out of it. Do not boil the mixture. Keep it aside. Melt the soaked china grass on a low flame. Add it to the milk mixture and mix well. Strain the mixture through a sieve and allow it to cool. Arrange the cake pieces in a pudding dish. When the pudding is half set, pour it over the cake pieces and allow it to set firmly in the fridge. While serving, garnish with droplets of strawberry crush. Enjoy!
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