Andhra Mango Pickle

Andhra Mango Pickle

Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice.





Ingredients
Mango cubes- 5 cup
Chilly powder- 1 cup
Mustard powder- 1 cup
Salt -3/4 cup
Roasted Methi/ fenugreek  powder- 1 tbs
Gingerly Oil- 1 1/2cup
Whole cloves of garlic- 5-8
Chana dal- 2 tsp (optional)


Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour
Cut mangoes into cubes. If you have a sharp knife cut through so that the inner shell also remains intact. If the soft part of the seed is attached to the inner shell scrap it off with a knife. Place on paper towels and leave it to dry completely. Or you can sun dry the mangoes for 10- 15 minutes.
Lightly roast the mustard seeds and fenugreek seeds and make it into fine powder (or just microwave for 30 seconds). Using a food processor make it into powder and keep aside.
Warm gingerly oil and the allow it to cool completely. Transfer into a bowl.
In another bowl mix the chilly powder, salt,mustard powder and the fenugreek powder. Take hand full of mango pieces and coat them with oil and then roll in spice powder. Place them in sterilized glass jars or ceramic jars. Repeat the process by coating the mangoes with oil and then with the spice mixture. In between add garlic and the channa dal. With a clean spoon press down the mangoes into the jar. If you have excess spice powder and oil pour on top. Cover and let this sit  for three days. On the third day check whether oil is floating on top. At this stage also check salt and if you feel you can add more according to taste. This can be served within a week,but it will taste better as it matures.

Try this
Hope you will all enjoy!

Recipe source here

Strawberry Jelly

Strawberry Jelly

Description:

Everyone loves jelly as a summer dessert, especially a fresh strawberry.

Preparation Time:

50 min

Servings:

3

What You Need:

10 to 15 - strawberries
1/2 cups - sugar
1 1/2 cups - according to sourness of the berries
1 packet - agar agar

 

Direction:

 

Hull the berries and grind it in a mixie.
Soak the agar agar in warm water for few seconds.
Then cook berries, sugar and agar agar till the sugar dissolves.
Grease a jelly mould or any cup that you have in home.
Pour the cooked berries in the mould and refrigerate till it is set.

 

cake recipes

Ingredients:-
For the cake
225g/8oz plain flour,350g/12½oz caster sugar, 85g/3oz cocoa powder
1½ tsp baking powder 1½ tsp bicarbonate of soda,
250ml/9fl oz milk, 2 free-range eggs,
125ml/4½fl oz vegetable oil, 2 tsp vanilla extract,
250ml/9fl oz boiling water

For the chocolate icing 200g/7oz plain chocolate, 200ml/7fl oz double cream

Preparation method:-

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
Greasing and lining cake tinsWatch technique0:33 mins

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl.Beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth.

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Technique:-
Removing cakes from a cake tinWatch technique0:32 mins

Bhujia Recipe

Ingredients :-
- 1/2 cup Bengal gram flour
- 1/4 tsp Cardamom (Ilaichi) powder
- 1/2 cup moath flour
- 1/4 tsp Asafoetida
- Salt
- Oil
- 1-1/2 tsp Pepper powder
- Water

Method :-
- Mix all the ingredients along in a mixing bowl to make soft dough.
- Heat the oil in a kadhai (iron skillet).
- Put the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.
- Deep fry bhujia on medium heat until it is lightly browned.
- Remove the fried bhujias on an oil absorbent paper.
- Repeat the same process to fry all the sevs and serve hot.

RavaLadoo Recipe

RavaLadoo Recipe

Ingredients :-
- Rava/sooji/semolina - 1 cup
- Sugar - 1 cup
- Ghee - 1/4 cup
- Milk(optional) - 1 tblsp
- Elachi/cardamom - 1 no.
- Cashew nuts - 8 nos.

Method :-
- Heat a pan and add the rava,reduce flame and roast the rava until a nice aroma comes,make sure to not burn the rava and raost evenly. To ensure this,keep stiring continuously.
- Cool down and grind it into a very fine powder using mixer. (If you are making in bulk,you can grind in mill).
- Powder the sugar into a very fine powder as well,along with elachi.Tranfer the powdered rava and sugar to a large bowl. (if you want you can sieve both to get a smooth finish ladoo).
- Fry broken cashews in a tblsp of ghee. Slightly heat the ghee and add these to the rava and sugar mixture.
- Sprinkle the milk and mix thoroughly.
- Make small balls out of this mixture immediately,roll it tight,if you could not roll and the mixture is too dry,sprinkle more milk or add more warm ghee to it and make balls again.

Chakali-Recipe

Chakali Recipe

Ingredients :-
- 1 cup Rice Flour
- 1 cup Water
- 1/4 cup butter
- salt to taste (tip 1)
- 1/2 tsp cumin seeds
- 2 tsp green chili paste
- Oil for frying

Method :-
- Take rice flour into a deep bowl
- Take a small pan and heat water in it. Add salt, cumin seeds, chili paste and butter. Let the water boil. Add this boiling water to rice flour and mix with spoon. Cover for 15 minutes.
- Once mixture becomes warm, knead it.
- Grease chakali machine with oil. Stuff the mixture in it. Heat sufficient oil in kadai to deep fry chakali. Keep flame beween medium and high.
- Take small plastic papers (tip 5). Press chakali machine. Slightly rotate the maker round and round until you get a spiral shaped chakali. stick the tip so that it won't open after dropping into hot oil
- Gently lift the chakali and leave into hot oil. deep fry until golden color. Place deep fried chakali on paper towel.
- Once chakalis are completely cooled down, store them into an airtight container

Spinach Omelette

Spinach Omelette

Description:

Easy, healthy, filling- in short, a great breakfast dish.

Preparation Time:

15 mins.

Servings:

1

What You Need:

olive oil
2 eggs
fresh garlic
30g baby spinach leaves, torn
fresh spinach leaves
1 1/2 tablespoons grated Parmesan cheese
cherry tomatoes
1/4 teaspoon onion powder
eggs
1/8 teaspoon ground nutmeg
mushrooms
salt and pepper to taste

Direction:

1. Put olive oil in pan. Put in eggs like you would scrambled eggs. When eggs are just a bit runny still add mushrooms, garlic and fresh spinach. Spinach will shrink. Add as much as you would like for personal preference. Then add cherry tomatoes and saute for a bit and you're on your way...so simple, and good. Salt and pepper to taste.

2. In a bowl, beat the eggs and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt and pepper.

3. In a small frying pan coated with cooking oil spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip and continue cooking 2 to 3 minutes. Reduce heat to low and continue cooking 2 to 3 minutes or to desired doneness.