Mango pickle with Fenugreek sprouts

 

Mango pickle made with Fenugreek sprouts - just loving it… made in complete traditional way.. 

Here is the recipe - 

1 1/2 kg Raw Mangoes - (Measurement after washing, cleaning and cutting the mangoes into pieces)

1/2 cup Fenugreek seeds 

1/2 cup Mustard Dal ( Rai ka Kuria) 

4 tbsp or more Salt as per taste

2 tbsp Turmeric powder 

1 tbsp Kashmiri chilli powder 

3 tbsp Chilli powder 

2 tbsp Roasted Fennel powder 

1 tbsp Roasted Coriander powder 

1 tbsp Roasted Cumin powder 

1/2 tsp Asafoetida 

1 tsp Carom seeds

1/2 tsp Nigella seeds

1/2 liter Sesame Oil

Method 

Day 1 - Take a bowl, add the mango pieces, add 2 tbsp salt and 1 tbsp turmeric powder, mix all the ingredients together, cover and leave the bowl aside overnight, wash the fenugreek seeds well and soak the fenugreek seeds in water overnight. 

Day 2 - Next day stir the mango pieces with a dry spoon. Cover and keep the mangoes aside. Strain the water from the fenugreek seeds, instead of throwing the water, drink the water, it’s good for health. Take the soaked fenugreek seeds and in a moist cloth, tie the cloth and keep it hanging. In between keep sprinkling water on the cloth to keep the cloth moist. It takes 2 days to get sprouts. We don’t need to over sprout the seeds. 

Day 3 - Strain the water from the mango pieces and keep the water aside. Spread the mango pieces on a cloth or on a plate, sun dry the mangoes for 3 to 4 hours. 

Meanwhile heat the oil, let the oil cool a bit, but it should be still hot, add the these ingredients in a bowl - 2 tbsp salt, mustard dal, Kashmiri chilli powder, red chilli powder, remaining turmeric powder, roasted coriander powder, cumin powder, fennel powder, carom seeds, Nigella seeds and asafoetida. Mix all the ingredients together. 

Now add 1/2 the amount of oil into the ingredients and mix well. Cover and keep the masala aside, until the mangoes are sun drying. After 3 to 4 hours, add the mangoes into the masala, mix the masala well and keep the mangoes covered. 

Day 4 - Remove the fenugreek sprouts and sun dry until all the moisture from the sprouts are removed, for 2 hours. Then add the fenugreek sprouts into the marinated mango water, mix and keep it aside for an hour. Now mix the water and the sprouts into the mango pieces. Stir and keep it aside. 

Day 5 - Store the pickle into a clean dry glass jar. 

Day 6 - Stir the pickle and add the remaining oil. Stir daily once with a clean dry spoon and keep it to mature for at least 7 days. 

After 7 days it’s ready…

Methiwale Keema Kofta Curry - Fenugreek Mutton Mince Ball Curry

Methiwale Keema Kofta Curry 

Fenugreek Mutton Mince Ball Curry

Ingredients for the Kofta

500 grams Mutton Keema

1 cup Fenugreek Leaves chopped 

3 tbsp Coriander Leaves chopped

1 Onion chopped 

1 tsp Garlic powder or fresh Garlic chopped 

Juice of 1/2 Lime

Salt to taste 

1 tsp Garam Masala powder 

1 tsp Cumin powder 

1 Egg 

Oil for Shallow Frying 

Method 

Mix all the above ingredients except oil in a mixing bowl. Mix all the ingredients very well for 5 minutes till the fat releases and binds all the ingredients together. Make equal lime size portions of the mutton mince. Make round balls and keep it in the refrigerator for 30 minutes. Take a pan, add oil for shallow frying. Fry the meat balls till brown in colour and keep it aside. 

For the Curry

Ingredients 

1 Onion coarsely ground 

1 tbsp of Ginger, Garlic and Chilli paste

2 Bay Leaves

1/2 tsp Cumin seeds

Salt to taste

1/2 tsp Sugar 

1/2 tsp Turmeric powder

1 tsp Chilli powder 

1 tsp Cumin powder

1 tsp Coriander powder 

1 tsp Garam Masala powder 

1 cup Curd beaten

2 tbsp Ghee 

Few Coriander Leaves for Garnishing 

Method 

Take a pressure pan, add ghee, let it heat up. Add cumin seeds and bay leaves. Let it crackle. Add the onion, ginger, garlic and chilli paste. Sauté it till brown in colour. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder and the garam masala powder. Stir it, add 1/2 cup water and let the curry simmer for 10 minutes. Add the mutton minced balls, close the lid and give 2 whistles. Switch off the flame and wait till the pressure releases. Before serving garnish with coriander leaves. 

Methi Thepla with Instant Chilli pickle....

Methi Thepla with Instant Chilli pickle..

I just love it. Can be eaten any time of the day and taken while travelling too. It remains for 1 or 2 days. Easy to make and delicious too. 

Ingredients 

4 cups Whole Wheat Flour 

1 cup Gram Flour

Salt to taste 

2 tsp Chilli powder

2 tsp Cumin powder

1 tsp Coriander powder

1/2 tsp Garam Masala powder 

1/2 tsp Turmeric powder

1 bowl or 1/2 bunch Fenugreek leaves (Methi) chopped 

1/2 cup Curd 

Water as required 

2 tbsp Oil 

Oil to drizzle on the Theplas 

Method

Take a mixing bowl, add whole wheat flour, gram flour, chilli powder, cumin powder, coriander powder, garam masala and turmeric powder. Mix it, add 2 tbsp oil. Mix it well. Add the methi leaves and mix it again. Add curd and water little at a time and make a  soft dough. Cover an keep it for 30 minutes. Divide the dough into equal portion.  Heat a skillet. Take one portion of the dough, sprinkle little flour and roll the dough into a round disc. Put the thepla on the skillet and roast both the sides. Drizzle oil on the thepla and roast till done. Repeat the process with the remaining thepla. Serve with instant chilli pickle and green chutney. 

Instant Chilli Pickle

Ingredients

6 Big Jalpano Red and Green Chillies or any Chillies 

Salt to taste

1 tbsp Mustard dal

1 tbsp Fenugreek dal

1/2 tsp Fennel seeds coarsely ground

1 tbsp Red Chilli powder

1/2 tsp Turmeric powder

1/4 tsp Asafoetida powder

Juice of 1 Lime

1 cup Mustard oil

Method

Wash the chillies, wipe it dry and cut it into round pieces. Add salt mix it. Add the mustard dal, fenugreek dal, fennel powder, chilli powder and turmeric powder. Mix it well and let it stand for 30 minutes. Take oil in a pan. Heat the oil well. Add asafoetida. Cook it for few seconds. Add the chill mix. Stir and cook for 2 to 3  minutes. Add lime juice and cook for about 1 minute more. Cool it and keep it in a clean and dry glass container. This pickle can eaten immediately and can be kept in the fridge for 15 days to a month.