Mango Pickle

mango-piclke

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”

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

mango-pickle1

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

veg-pulao

‘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.

Bell peppers logo

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

veg-pulao1

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

strewberry1

‘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

Strawberry feast

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

strwberry4

strawberry5

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!

strwberry-pudding

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