Chingri ar Kacha Aam diye purbhora Lunka r Achar

 

Chingri ar Kacha Aam diye purbhora Lunka r Achar - 

This pickle recipe was going on in my head for sometime ..  I wanted to experiment and create the recipe… finally made it, it’s an amazing Bengali pickle for nonveg lovers. I have used prawns, but mutton Keema also can be used after boiling the Keema. 

Here I have taken fat green chillies, stuffed the chillies with raw mango and prawns with spices. This pickle with stay for 3 to 4 months in the fridge. Can be enjoyed with dal - rice, Paratha or chapatis. 

Any pickle masala can be used, I have also shared the masala that I have made. 

Here is the recipe… 

For the Pickle Masala 

Ingredients 

1 tbsp Mustard 

1 tsp Coriander seeds

1/4 tsp Fenugreek seeds

1/2 tsp Carom seeds

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds

1 tsp Chilli powder 

Method 

Grind all the above ingredients together into fine powder 

For the stuffing 

Ingredients 

2 tbsp Kasundi 

2 tbsp Pickle Masala 

1/2 Turmeric powder 

1/2 tsp Black Salt 

Salt to taste 

10 to 15 boiled Prawns ground without any water

3 tbsp Ginger- Garlic - Green Chilli paste ( 1 small Ginger, 10 to 15 Garlic, 10 Green Chillies) 

4 tbsp grated Raw Mango - excess water squeezed out 

Method 

Mix all the above ingredients together. 

For the Pickle 

15 Fat Green Chillies washed, dried, stem removed and slit on one side for stuffing 

Stuffed Masala 

1/2 cup Mustard Oil 

1 tbsp Vinegar 

Method 

Take a green chilli, stuff the masala in the green chilli, repeat the process until all the chillies are stuffed. 

Take oil in a spread out pan, heat the oil until smoking point, switch off the flame and cool the oil down. Switch on the flame once again, the flame has to be low. Place the stuffed green chillies in the pan. Turn the green chillies and coat the oil all over the chillies. Add the excess stuffing masala into the oil, the oil will be just warm, switch off the flame, let the oil cool down. Add a tbsp of vinegar. Take a clean dry jar, place the green chillies into the jar, pour the excess oil and the masala into the jar. Keep the jar out for 2 days. Then keep the jar in the fridge. It stays well for 3 to 4 months. Enjoy with dal - rice, Paratha or chapatis.

Methia Keri

It’s a Gujarati Raw Mango pickle made with fenugreek seeds or fenugreek dal. It doesn’t need cooking, mix the spices and keep it in a corner. In 2 weeks time the pickle will be ready to eat. Enjoy with thepla, dal rice or paratha. 

Ingredients 

 1/2 kg Raw Mango washed, dried and cut into small pieces 

2 tbsp Split Mustard seeds 

1/4 cup split Fenugreek seeds

Salt to taste 

1 tsp Turmeric powder 

1/4 cup Red Chilli powder 

1/4 tsp Asafoetida 

1 cup Sesame Oil

Method 

    Add the mangoes in a mixing bowl. Add the split fenugreek seeds, spilt mustard seeds, turmeric powder, salt, chilli powder and asafoetida. Mix all the ingredients well. Add the pickle in a clean glass jar. Pour the oil. The mango pieces and the spices has to be cover in the oil. Cover and keep the jar in one corner of the house. Stir the pickle with a clean ladle every day. The pickle will be ready in 2 weeks time. 

Aavakai

This a famous raw mango pickle from Andhra. It’s very commonly made in every household in Andhra during summer. It’s spicy and hot. It’s served with curd rice.

Ingredients
1 kg Raw Mangoes, washed, wiped and dried and then cut each mangoes into 6-8 pieces with kernel
10 to 12 Garlic cloves
1 tbsp Garlic coarsely ground
1 cup Mustard seeds sun dried and powdered
2 tbsp Fenugreek seeds sun dried and powdered
1/2 tsp Fenugreek seeds
1 cup Salt
1 cup Chilli powder
1 tsp Turmeric powder
1/4 tsp Asafoetida
1 tbsp Black Chana (optional)
1 1/2 cup Sesame seed oil

Method
Spread the mango pieces on a dry cloth and dry them for 4 hours. In a mixing bowl add salt, mustard powder, chilli powder, turmeric powder, fenugreek powder and asafoetida, mix well. Now add the garlic cloves, garlic paste, fenugreek seeds, black chana and some sesame seeds oil and mix well. Add the mango pieces and mix the spices well with the mango pieces, it should coat the mango well. Add these spice coated mango pieces to the jar. Pour the remaining oil on the top and cover the jar and keep it in a dry area. After 3 days open the pickle and check. Take a dry ladle and mix the pickle. If need be adjust the salt or add more oil if required. The mango pieces should be covered in oil. Stir the pickle once every day with a clean ladle. It takes 15 days for the pickle to get ready.

Amer Jhal Aachar

This is a spicy raw mango pickle from Bengal. It’s made without cooking, The pickle is with wet paste,  dry spice powder and mustard oil. This pickle can be eaten by rice dal, paratha or luchi.

Wet Paste

Ingredients 

3 tbsp Mustard seeds

10 Green Chillies

2 inches of Ginger cut into pieces 

1/2 cup Vinegar 

Method 

Grind all the above ingredients into a paste.

Dry Spice Powder 

Ingredients 

2 tsp Cumin seeds

2 tsp Coriander seeds 

2 tsp Fennel seeds

1 tsp Nigella seeds

1/4 tsp Fenugreek seeds

5 Dry Red Chillies

Method 

Dry roast all the ingredients, cool it and grind the ingredients into a powder. 

Jhal Achaar 

Ingredients 

1 kg Raw Mango washed, dried and cut into medium size pieces 

1 tsp Turmeric powder 

1 tsp Kashmiri Chilli Powder 

2 tbsp grated Jaggery 

Wet paste

Dry spice powder 

1/2 tsp Dry Roasted Panch Phoran 

3 to 4 Roasted Dry Red Chillies 

Mustard Oil enough to soak the mango pieces

Method 

Take the mango pieces, add the turmeric and salt. Spread the mango pieces on a cloth and sun dry it for 3 to 4 hours. Heat the mustard oil and cool  the mustard oil down. Take the mango pieces in a bowl, add the salt, chilli powder, dry spice powder, jaggery and wet paste. Mix all the ingredients together very well. Add the mustard oil and transfer the pickle in a clean glass jar. Add the dry roasted panch phoran and roasted dry chillies. Keep it in the sun for few day. Keep a check, if required add more salt. Once ready the mangoes will become soft in oil. 

Chunda

It’s a popular Gujarati spicy sour and sweet pickle. It doesn’t require any cooking. It’s a very easy delicious pickle that goes will with Paratha and thepla. 

Spice Powder 

Ingredients 

1 tsp Cumin seeds 

4 Red Dry Chillies

2 Cardamom pods

Method 

Take a pan and roast the cumin seeds, let it cool down, coarsely grind the cumin seeds with red chilli and cardamom. 

Chunda 

Ingredients 

1 1/2 cup Mango washed, peel and grated 

1 1/2 cup Sugar

Spice powder

Salt to taste

1/2 tsp Turmeric powder 

Few strands of Saffron (Optional)

Method 

Take the grated mango and add salt and turmeric powder. Keep it aside for 30 minutes. Squeeze the excess water out. Take a clean glass bottle, add the mango, sugar and spice powder and saffron (optional). Mix it. Leave it in the sun for few days. Keep a check. The sugar will dissolve and will cook up with the mango to a one string consistency. Enjoy the chunda with the paratha and thepla . 

Aam Ka Kucha

This is a Raw Mango pickle recipe from Bihar. As the mangoes are grated it’s called kucha. The spices and oil are added to the grated mango and  it’s kept in the sun to mature. 

For the Dry Spice Powder 

Ingredients 

1 tsp Cumin seeds

1 tsp Coriander seed

1/2 tsp Carom seeds

1/2 tsp Fennel seeds

1 tbsp Yellow Mustard seeds

1/4 tsp Nigella seeds

Few Fenugreek seeds

6 Red Dried Chilli 

Method 

Roast all the above ingredients, cool it and dry grind it. 

For the Aam Ka Kucha 

Ingredients

1 1/2 cup Grated Mango 

 Salt to taste

1 tsp Turmeric powder

1 tsp Chilli powder 

Dried spice powder 

1/2 tsp Nigella seeds

1 cup Mustard Oil

Method 

Take the grated mango, apply salt and 1/2 tsp turmeric powder. Keep the mango on a strainer for 15 to 30 minutes. Squeeze the water out from the mango. Take a bowl, add salt, turmeric, chilli, spice powder and  nigella seeds in the bowl. Mix all the ingredients together. Add the oil and mix it. Take a dry clean glass bottle. Pour the pickle in the bottle. Keep it in the sun for few days. Keep a check. Once the mangoes becomes soft and matured the pickle is ready to be eaten. 

Aam Tel

This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Spice Powder

Ingredients 
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chillies 

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

 Aam Tel

Ingredients 
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chillies Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.

Aam Kasundi

Kasundi is a very popular mustard pickle used in Bengal and it is made by fermenting mustard seeds and spices in a mud pot. In modern times it’s highly used as an accompaniment with the chops, cutlets and various fried snacks. It’s also used in cooking. Traditionally it’s was made with lots of rituals and many restrictions were followed while making the Kasundi. Now it is made at home with ease. There are many spices added to the Kasundi. Apart from traditional Kasundi there are now many ways and ingredients used in making the Kasundi. 

Here I have made Aam Kasundi. 

Ingredients 

1 big size Raw Mango washed, peeled and cut into small pieces 

4 Green Chillies 

2 small pieces of Ginger

1/4 cup Yellow Mustard seeds 

1/4 cup Black Mustard seeds

Salt to taste 

1/2 tsp Turmeric powder 

1 tsp Sugar 

1/4 cup Vinegar 

Normal temperature boiled water depending on the requirement

Method 

Take a grinder jar, add yellow mustard seeds, black mustard seeds, green chillies, raw mango pieces, ginger, salt, turmeric powder and sugar. Add vinegar and water little at a time blend it into a fine paste. The paste has to be of dropping consistency. Take a glass jar, pour the Kasundi paste. Close the lid and keep it in the sun for few days. Check the Kasundi every day, incase if you find the salt is less than you can add salt. Stir it with a clean dry spoon. 

Raw Mango Jam

I had got a good quantity of Raw mangoes to make various types of pickles... after cutting the mangoes into desired pieces, the seeds of the mangoes and some scraping from the mangoes remained... I was in two minds, either to make raw mango squash or Jam... finally decided on making the Jam... 

Home made Jams are best as no preservatives are used... 2 main ingredients are used Raw mango pulp and sugar... 

There are optional ingredients that can be added to enhance the taste like Cardamom pods, Red Chilli flakes, garlic, Bacon mince etc. 

If you love pork, you must add fried bacon mince or fried bacon pieces into the Raw mango jam and have it with toasted bread... it’s yum... 

Here I had used 15 mango seeds and 1 cup scraping from the raw mango, to which I had added 2 cups of water, 1 tsp of Rock salt, 1 tsp of turmeric powder for the colour and 2 crushed Cardamom, pressure cooked it and strained the pulp through a wire-mesh strainer.

Ingredients 

2 cups of Raw Mango pulp 

2 cups of Sugar or more as per the sourness 

Method 

Take the raw mango pulp and the sugar in a heavy bottom pot, on a low flame, let the pulp and sugar simmer, and occasionally keep stirring the ingredients. Occasionally keep cleaning the sides of the pot and remove the scum that forms on the top. Once the pulp reduce, thickens up and changes it’s colour, check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Aamer Ambol / Aamer Tok / Aamer Jhol

It’s a traditional sweet and sour summer treat, in a Bengali home. We make this almost every alternate day for lunch. It’s is served at the end of the meal. You can have it cold as it taste better and it can be kept for 3 to 4 days in the fridge. It’s a drink for your soul. Panch phoran powder is optional. I have added 1/4 tsp of cumin seeds for seasoning - that is also optional. Try it. 

Ingredients 

2 to 3 Raw Mangoes cut into pieces or wedges 

2 tsp Mustard Oil

1/2 tsp Mustard seeds 

1/4 tsp Cumin seeds - Optional 

2 Dry Whole Red Chilli broken into pieces 

2 Bay leaves 

1/2 cup or more Sugar as per the sourness of the mangoes 

Salt to taste

1/2 tsp Turmeric powder

1/2 tsp Panch Phoran roasted and powdered - Optional 

Method 

Add oil in a wok, let it heat. Add the mustard seeds, cumin seeds and bay leaves. Let the seeds crack. Add the mango wedges, salt and turmeric powder. Stir it. Add sugar and 2 to 3 cups of water, let it simmer till simmer and let the mangoes become tender. Sprinkle the panch phoran powder and switch of the flame. Let it come to a room temperature, server it with the meal. You can drink the Ambol at the end of your meal.

Kacha Aamer ar Kacha Laal Lonkar Chutney

Due to the intense heat in Mumbai, going into the kitchen and cooking is a big noooo.... The only food I cook is very basic  simple  dal and rice or just some curry to have it with rice and that’s it. Only dish I prefer the most is dal and rice with with some Pickle or Chutney. Here is a superb recipe of Green Mango and Red Chilli Chutney that can be kept for 5 to 6 months in the fridge and it goes well the dal - rice or any fried starter or paratha. In Bengal, Kacha Aamer Chutney is made with panch phoron seasoning and flavoured with roasted panch phoron powder. Taking inspiration from the authentic traditional recipe here is my innovative version of the Chutney.. 

Ingredients 

3 cups of grated Green Mangoes ( Washed, Peeled and then grated )

1/2 cup Red Chilli Pepper paste ( Red Chilli Pepper is a variety of red fresh chilli which is less spicy, cut them into pieces and remove excess seeds, add them into the grinder and make paste)

1 and 1/4 tbsp Ginger grated 

1/2 cup White Vinegar 

1/3 cup chopped Seedless Dates 

1/4 cup Raisins 

2 tsp Roasted Panch Phoron powder 

2 cups Sugar 

1 tsp Salt 

1 tsp Nigella seeds

2 Bay Leaves 

2 Dry Red Chilli cut into small pieces 

2 tbsp Mustard Oil 

2 cups of Water

Method 

Take oil in a pot, add oil, let it heat up. Add the nigella seeds, bay leaves and dry red chilli pieces. Stir and cook until the nigella seeds crackles. Add the green grated mangoes, stir and cook for few seconds. Add ginger, dates, raisins and salt. Stir for 2 minutes. Add the red chilli pepper paste, sugar, vinegar and water. Let it cook and simmer on low flame till the sugar syrup thickens up and looks glossy. Add the roasted panch phoron powder. Stir and let cook for few minutes. Switch off the flame. Let it cool, store the mango and red chilli chutney in a dry glass bottle. Serve the Chutney with dal - rice or it can be eaten as an accomplishment  with any fried starters or paratha. 

Panch Phoron is equal portions of Nigella Seeds, Fenugreek seeds, Celery Seeds, Cumin Seeds and Fennel seeds. As Celery seeds are not always available every where, use Mustard seeds instead of Celery seeds. 

Mango Pickle in Water

This Pickle has no oil at all. It only consist of raw mango, spices and water. With just few techniques to follow, this pickle is ready and it stays for 2 to 3 months. To preserve it further, you can refrigerate it. 

Stage 1 - Spice Powder 

Ingredients 

2 tbsp Coriander seeds

1 1/2 tbsp Cumin seeds

1 tsp Fennel seeds 

2 tbsp Mustard seeds 

1/4 tsp Fenugreek seeds 

10 Guntur Chillies for pungency 

10 Byadgi Chillies for colour 

1 tsp Turmeric powder 

1/4 tsp Asafoetida powder 

Method 

Roast all the above ingredients except turmeric powder and asafoetida powder for 2 minutes. Cool it, add the roasted spices, turmeric powder and asafetida powder into a grinder and grind the spices into a fine powder. Keep it aside. 

Stage 2 - Drying the Mangoes

Ingredients 

1 kg Raw Mangoes washed and cut into pieces with skin 

1 tbsp Salt 

1 tbsp Turmeric powder 

Method 

Apply the turmeric powder and salt to the mango pieces. Keep the mango pieces in a steel strainer, place another smaller vessel on the mango pieces, and put some heavy weight on the vessel.  Keep it aside for 6 to 8 hours. Some of the water from the mango will drain out. Take the mango pieces and spread it on the paper or cloth and let it dry for another 8 hours. 

Stage 3 - Making the Pickle 

Ingredients 

Raw Mangoes 

Spices

2 1/2  tbsp Salt

3 cups Water 

Method 

Take a pot, add water and salt into the pot. Let it boil for 5 minutes. Switch of the flame and let the water cool down completely. Take the water in a bowl, add the spice powder and mix it. Add the mangoes and mix it. The water level has to cover up the mango pieces. Transfer the mangoes into a clean dry glass bottle. The pickle should fill up to 3/4 of the bottle, as the water can leak from the bottle while the mango pickle process is still on and it takes 7 days to be ready. Initially the spice water is liquidy, but eventually the mangoes and the spices will soak up some water and it will become  into a thick paste. You can enjoy the pickle after 7 days.

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. 

Aam Pora Shorbot

This drink is basically made in Bengal during the summers. Similar drink made with raw mango in other parts of India is called Aam Paana. The difference here is the raw mango is roasted first and then the pulp is taken out. It has heat resistance properties. Have a glass of it you feel relaxed. 

Ingredients 

3 medium size Raw Mangoes 

Hand ful of Mint leaves

1 tsp Black Salt powder 

1 tsp Rock Salt powder

1 tsp Roasted Jeera powder 

1/2 cup or more Sugar as per the taste or sourness of the mangoes

Or 

Sugar and Jaggery both can be add in equal proportions 

Method 

Take the mangoes and roast them till it becomes a bit soft. After roasting let it cool. Remove the skin and take out the pulp. Take a blender, add a cup of water, blend it until smooth. Add the mint leaves, black salt, rock salt, sugar and another 2 cups of water blend it. Pour it in a bottle and keep. This can be kept for 3 to 4 days. When ever you want to serve the drink, take a glass, pour the sharbat to 1/4 of the glass, add water and few mint leaves and some ice. 

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

This salad has an Indian touch made with green raw mango and coriander leaves chutney with a drizzle of mustard oil for flavour.... This can be served as a vegetarian starter dish.

For the Dressing

Ingredients

1 small bunch of Coriander leaves chopped

1 small Raw Mango chopped

2 Green chillies

1 small piece Ginger sliced

Salt to taste

Method

Take a grinder and add coriander leaves, green chillies, raw mango, ginger and salt. Grind it into a paste. 

For the Salad

Ingredients

2 cups of boiled Chickpeas

1 cup of Cottage Cheese cut into small pieces

2 Cucumber cut into small cubes

2 Tomatoes cut into small cubes

1 Onion chopped

Few Coriander leaves chopped

1 tbsp Lime Juice

Green Chutney

Salt to taste

2 tbsp Mustard Oil

Method

Take a bowl. Add the chickpeas,  cottage cheese, onion, tomato, cucumber and coriander leaves. Mix it.  Add the salt and lime juice. Mix it. Add the green chutney and mustard oil. Mix it. This salad can be served as a vegetarian starter. 

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....

Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 

Ingredients

1 bowl boneless Mutton cut into small pieces

1 tbsp Ginger and Garlic minced 

Salt to taste

1/4 tsp Turmeric powder

1 tbsp Chilli powder 

Juice of 1 Lime

Method 

Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 

Ingredients 

1 tbsp Mustard seeds

10 to 15 Pepper Corn

8 or more Whole Dry Red Chilli as per the spice required 

1/2 tbsp Dry Ginger powder

2 tbsp Madras Curry powder

1 tsp Garam Masala

1/2 tsp Turmeric powder 

Method 

Grind all the above ingredients together into a powder. 

For the Pickle 

Cooked Mutton pieces 

1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)

1 cup peeled and grated Raw Mango (squeeze out the excess water) 

1 tbsp Garlic and Ginger minced 

Spice powder

Salt to taste 

1/2 tsp Sugar 

Juice of 1 Lime 

Few Curry Leaves

1/4 tsp Mustard seeds

2 pinches of Asafoetida 

1 cup Mustard Oil 

Method 

Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.

Kothamalli Mangai Thokku (Green Mango and Coriander Chutney)

Kothamalli Mangai Thokku

Green Mango and Coriander Chutney

Thokku is in between vegetable dish and a pickle. It is made in South Indian homes.  In thokku water content is reduced and it can be kept for longer period.  Thokku can be kept in the refrigerator for 2 months in a clean dry glass bottle. Thokku can be made with other veggies too.  It can be eaten as a dip, spread, or as pickle. You can eat it with Bread, dosa, chapati and curd rice or eat it mixed with steamed rice. 

Ingredients

8 small Raw Mangoes cut into pieces 

1 medium size bunch Coriander leaves with stems chopped 

8 Green Chillies cut into pieces 

1 tsp urad dal

1 tsp Chana dal 

1 tsp mustard seeds

1/4 tsp Fenugreek seeds 

Few Curry leaves 

1/4 tsp Asafoetida powder 

Salt to taste 

3/4 cup Sesame Oil

Method

Heat the 1 tbsp oil and add the mangoes, green chillies and coriander leaves. Stir fry till all the water dries up. Remove from the heat and let it cool. Put the mangoes,  green chillies and coriander leaves into a grinder. Grind the ingredients into a smooth paste. Heat the remaining oil in a wok. Add the urid and chana dal. Sauté it for 2 minutes. Add the mustard seeds and fenugreek seed. Let it crackle. Add the curry leaves and asafoetida. Sauté it for few seconds. Add the paste and salt, cook it for 10 to 15 minutes on low flame, stirring it occasionally, till the oil releases from the paste. Remove it from the flame and let it cool. It can be stored in a clean and dry glass bottle for 2 months in the fridge. Serve this with sandwich, dosa, chapati or curd rice.

Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei

Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei.....

As extreme Summer is in... I don't feel like cooking, neither there is any appetite. Only thing I feel like is either have some thing tangy or some thing cool to drink. I has some pre soaked mix pluses and few green small size mangoes. So made this tangy curry to have it with rice, roti or paratha. Tasted quite tangy.... give it a try for yourself.

To make the Sour Green Masala 

Ingredients 

6 Garlic cloves 

1 small piece of Ginger 

2 tbsp Coriander leaves 

1 small Green Mango cut into wedges

2 Green chillies

Method 

Grind all the above ingredients in a grinder.

To make the Curry 

Ingredients 

2 cups  Mix pulses washed and soaked for 6 hours (Black chana and Green Chana / Chickpeas,  Moong / Whole Green gram,  Dried Chawali / Black eyed beans, Whole Massor Dal / Whole Red  Lintel, Matki / Moth Beans)

1 Onion chopped 

1 Tomato chopped 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

1/2 tsp Curry powder 

Salt to taste 

1/2 tsp Cumin seeds 

1 Dry whole Red Chilli broken into pieces 

Green Masala 

1 tbsp Ghee 

Few Coriander Leaves for Garnishing

Method 

Take a pressure cooker. Add the pulses and 4 cups of water. Pressure cook it on low flame till 4 whistles or till done. Let the pressure release.  Add 2 cups of water. Add the salt, turmeric powder, curry powder and garam masala powder. Let it simmer on low flame. Take a pan, add ghee. Let it heat. Add cumin seeds and whole red chilli. Let the cumin seeds crackle. Add the onions and sauté it till brown in colour. Add the green masala and the tomato. Sauté it for 5 minutes until mushy. Add the seasoning to the mix pulses. Cook further for 5 minutes. Garnish with coriander leaves and serve hot with Rice, Roti or Paratha.......

Tak - Jhal - Misti Aamer Acchar

This is a sour - spicy and sweet raw mango recipe from Bengal, this is normally had after completing the afternoon meal or it can be eaten with paratha or luchi.

Spice Powder

Ingredients

1 tsp Fennel seed

1 tsp Coriander seeds

1 tsp Cumin seeds

1 tsp Mustard seeds

1/2 tsp Nigella seeds

1/4 tsp Fenugreek seed

6 Dry red chili

Method 

Dry roast all the above spices and let it cool, grind the spices into a powder. 

Ingredients

1 kg Raw Mangoes peeled and cut into medium size pieces 

1 kg Jaggary grated or Sugar and Jaggery in equal proportion 

2 Bay leaves 

3 to 4 Dry Red Chillies 

1 tsp Panch phoran 

1 tsp Turmeric powder

Spice powder

Salt to taste

2 tbsp Mustard Oil 

Method

Add 1 tsp salt and turmeric powder on the mango pieces, mix well and  keep it in under the sun for 4 hours.

Take a wok, add oil, let it heat up, add the panch phoran, bay leaves and the red chillies. Stir for few seconds. Add the mango pieces and 1/2 tsp salt. Stir the mangoes for 2 to 3 minutes. Add the jaggery and stir the mango pieces for 2 minutes, the jaggery will begin to melt. Let it cook on low medium flame until the liquid reduces and starts to thicken up. Add the spice powder. Stir and continue to cook until the liquid has reduced and thicken, don’t dry up the liquid completely as after the flame is switched off, it will still continue to cook until it’s cool down completely. 

 Keep in a glass jar and store it in cool and dry place. Have it after a day.