JhatPaat Amer Tak Jhal Achar ( Bengali style ) - Instant Spicy Sour RawMango Pickle....

This year I didn't get time to make the traditional type pickle as I was away on a long holiday. But we love pickles. So this instant pickle will serve my purpose for the whole year. 

It is spicy and sour, and it goes well with parotha, dal - rice, khichudi.. Use a dry spoon while serving it. 

For Marinating the Mangoes

Ingredients

2 kg Raw mangoes washed, dried and cut into pieces along with the skin

1 tsp Turmeric powder

Salt to taste

Method

Apply salt and turmeric powder to the mango pieces and sun dry it for 4 to 6 hours or or dry it under the fan. No water should remain. 

For Making the Paste

Ingredients

2 tbsp Mustard seeds

1 tbsp Coriander seeds

3/4 tsp Fenugreek seeds

1 tbsp Cumin seeds

1 tbsp Carom seeds

8 to 10 or more Green Chillies as per the spice

1 tsp Turmeric powder

Salt to taste

10 Garlic cloves

1 medium piece Ginger

1/2 cup Vinegar

Method

Make paste with the above ingredients and  keep it aside.

To make the Mango Pickle

Ingredients

Marinated Raw Mango pieces

Wet paste

8 whole Garlic cloves

4 to 5 Green Chillies cut into halves

1 tsp Panch Phoren 

Salt to taste

1/4 cup  Sugar

2 Pinch of Asafoetida

2 cup Mustard Oil

Method

Heat the oil in a wok until smoking point. Lower the flame. Let the smoke subside. Add the Panch phoren, garlic and green chillies.  Let the panch phoren crackle. Add the asafoetida. Let it cook for few seconds. Add the paste and cook for 2 minutes. Add the sugar. Stir and cook for another 2 minutes. Add the mango pieces. Cook the mango pieces till it is little soft. Adjust the salt.  Cook it further till the oil separates from the paste. Once done, take it off the flame and cool it completely before transferring it into a clean - dry glass bottle. It is ready to be served with parotha, dal - rice or khichudi. It can be preserved for a year. 

Milo Dinosaur ChesseCake

Milo is one of the very popular malt base powder used in Singapore for drinks. Different types of drinks like Milo Dinosaur Drink, Milo Ice, Hot Milo etc are made with this powder. So here is the Milo Dinosaur cheesecake with love from my Kitchen. 

Ingredients for the Cake 

150 grams All Purpose Flour 

2 tbsp Milo powder 

1 tsp Coffee powder 

1/2 tsp Baking powder 

1/2 tsp Soda Bicarbonate 

1/4 tsp Salt

1 tsp Vanilla Essence

100 ml Oil

200 ml Condensed Milk

100 ml Curd 

100 ml Milk 

Method 

Take a bowl, add the coffee powder, Milo powder, baking powder, soda bicarbonate and salt. Mix it. Keep the (dry ingredient mix) aside. 

Take another bowl. Beat the oil, curd , condensed milk and vanilla essence together. Add the dry ingredients mix. Beat it once more. Add the milk and beat it once more. The batter should be of the dropping consistency. Add little more milk, if you feel that the batter is dry. Take a springform tin. Spray oil into the tin. Cover the tin with an aluminum foil from out. Pour the batter into the tin. Tap the tin. Bake at 180 degrees Celsius for 30 minutes in a pre heated oven.  Insert a tooth pick to check. Once done remove it and let it cool. 

For the Cream Cheese

Ingredients 

1 pack of Cream Cheese 

200 grams Hung Curd

200 grams Icing Sugar 

1 tsp Vanilla Essence 

2 Eggs 

3 tbsp Milo Powder 

Method 

In a mixing bowl, beat the Cream Cheese and the hung Curd until smooth. Add the eggs one at a time and beat it. Add the vanilla essence. Beat it once more. Add the icing sugar. Beat it until smooth. Take the Milo cake. Press the cake gently from top. Pour the cream cheese mix on the cake. Take a tray. Put the cake tin on the tray. Pour 2 cups of water on the tray. Put the tray for baking at 180 degrees for 30 minutes in a pre heated oven. Once done the Cream Cheese will set. Chill it in a refrigerator for 3 to 4 hours in the refrigerator. Before serving. Sprinkle Milo powder on top of the Cheese Cake. Serve it chill.