Thursday, 15 March 2012

Mango Pana

This refreshing drink will keep you protected from all the heat.

5 Raw mangoes
Mint leaves (pudina) 50 gms
Cumin seeds (roasted) - 1 tspn
Black pepper pods - 8
Black rock salt - 1 tspn
Salt - 2 tspn
Sugar - 4 tspn
Asofoetida (heeng) - 1 pinch

Pressure cook mangoes and let them cool down. Remove the skin and seed and keep the pulp. Add around 2 ltrs of water in the pulp. Take mint leaves, cumin seeds, black pepper, asofoetida and grind them together. Mix it in the mango pulp, add both salts and sugar and let it refrigerate for a while before drinking.

Wednesday, 14 March 2012

Mango Chutney

5 raw mangoes
Mint leaves (pudina) - 100 gms
Green chillies - 6
salt - 1 tspn
Cumin seeds - 1/2 tspn

Peel the mangoes, wash and slice them. Mix rest of the ingredients, add half cup water and grind them. Tangy tomato chutney is ready to be eaten with tikkis, paranthas or kebabs.

Tuesday, 13 March 2012

Dry Mango Pickle

100 raw mangoes
Turmeric powder - 1 small cup
Salt (weight equal to 5 mangoes)
Asofoetida - 1/2 tspn
Fennel (saunf) - 20 gms
Fenugreek seeds (methi) - 20 gms
Onion seeds (kalaunji or mangrael) - 10 gms
Whole dry red chillies - 50 gms
Carom seeds (ajwain) - 10 gms
Black pepper powder - 2 tspn

Wash and dry the mangoes, cut them to slices and remove the seed. Mix turmeric powder, asofoetida and salt with mango slices and keep them in a big vessel in sun and dew for two days and nights. Mango will leave all the water. On the third day take the mango pieces out and spread them on a cloth or newspaper. Let them dry in Sun for a day. Don't throw the residual water. Take rest of the spices except ajwain, roast them and ground the coarsely. Now mix the residual water, ground spices, ajwain and 200 gms mustard oil in the dried mango slices. Keep it in a glass vessel and leave it in sun and dew for atleast 4 days. Your pickle is ready. Its also called noncha in the North.

Monday, 12 March 2012

Khatti Kairi

The season of mangoes is starting and the raw ones or kairis will soon be available in the market. So, for coming days I'll be posting mango pickle and chutney recipes that I have learnt from my mother.

30 raw mangoes (kairi)
Asofoetida (to taste)
Salt (weight equal to 3 mangoes)
Cumin - 10 gms
Black pepper pods - 10
Clove - 10
Black cardamom - 10
Nutmeg (jaifal), mace (javitri), cinnamon (dalchini), and bay leaves (tej patta) according to taste
Sugar (weight equal to 5 mangoes)

Peel the mangoes and slice them. Mix the sugar, asofoetida and salt in mango slices and keep them in sun and dew for 10 days and nights. Cover the vessel in which you keep mango slices with a clean cloth. After 10 days take rest of the spices, ground them and mix them in the mongo slices. Keep in sun and dew for another day and night. The pickle will be ready to eat after that.
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