Skip to main content

Amba adanga

adanga

Ingredients..... 

 kg pickled Mango

1 kilo Jaggery

2 tbsp Red chili powder

1 tbsp Turmeric powder

2 tbsp Fennel seed

2 tbsp fenugreek seeds

4 tbsp Cumin seeds

Mustard oil

Preparation....

Dry roast fennel ,cumin and fenugreek seeds roast separate each seeds.

make a rough powder of fennel, cumin,and fenugreek.

Wash the mango properly and rub with a cloth to dry.

Cut the mango into square with its green skin .

Discard the seeds.

Collect all mangoes in a pot add salt and turmeric powder

toss well and keep under sun for 2 hrs.

Heat a kadhai add water and  jaggary on medium

heat cook  till the jaggery melts.

Add mango with its leftover water and red chili powder,

stir well ,the syrup should be 1 thread syrup and till the mango is done.

remove from heat cool down room temperature.

Now heat mustard oil cool down then add into mango mixer and then

add spices powder stir well

keep this one day in dark place without touch

next day stir well and cure under hot sun for 6-7 days.

Relish your pickle with your breakfast, lunch or dinner.

I prefer to do the latter because its give more tastier

Store pickle in a dry place and once a week cure under hot sun.
Amba adanga

Popular posts from this blog

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...
Read more

Sattu puri

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 
Read more