Thursday 11 April 2013

Shredded Raw Mango Pickle



Ingredients:

Raw Mango (Peeled and grated) – 1 large
Chilli Powder – 2 teaspoons (or to taste)
Turmeric Powder – ½ teaspoon
Salt – to taste
Fenugreek seeds (methi) – ¼ teaspoon
Hing (asafetida) – ¼ inch piece or ¼ teaspoon if you are using powdered
Mustard seeds – 1.5 teaspoon
Oil – 3 tablespoons (sesame oil is preferred; you can use oil of your choice)
 
Ingredients for the shredded Mango Pickle


Method:
Roast the fenugreek seeds on a dry pan and fry the hing in oil. Cool both and grind to fine powder and set aside.

Heat oil in the pan (use a thick kadai if possible) and crackle the mustard seeds. Add the grated mango to the oil. Keep frying the mango till oil starts to ooze out on the sides and the mango is softened. Add turmeric and chilli powder. Cook for 2-3 minutes. Add salt and the powdered hing and fenugreek. Stir for 2 minutes. Your pickle is ready to eat!


Shredded Mango pickle

Note: Since this is a ready-to-eat pickle, it will remain without spoiling for about a month. In case you want it to last longer, you can refrigerate it.

For a winter delight, buy and grate raw mango in summer and freeze it in an airtight bag in the freezer, then you can make this pickle all year around.

Coriander Rice (feeds four)

Ingredients

Basmati Rice - 1.5 cups
Coriander - 1 bunch (destalked and washed)
Coconut - 1/2 (grated)
Ginger - 1 inch piece (peeled and washed)
Green Chillies - 2 
Ghee - 2 teaspoons
Salt to taste
For the cooked Tomato Raita

Tomatoes - 4 (washed and finely chopped)
Green Chillies - 2 (washed and diced)
Oil - 1.5 tablespoon
Mustard seeds  -1/2 teaspoon
Urad dal - 1 teaspoon
Asafetida (hing) - 1 pinch
Curd - 2 cups
Salt to taste

Coriander Rice

Cooked Tomato Raita


Cook the basmati rice as per the instructions on the packet. Get together the coconut, ginger, green chillies, coriander and salt and grind to a semi smooth paste. Mix with rice along with the ghee. Serve with cooked tomato raita. 


For the raita, heat oil in pan, add mustard seeds and once they crackle, add the urad dal, fry till golden brown. Then add chopped chillies and tomatoes. Cook for 8-10 minutes , add the pinch of asafetida and salt. Let it cool before adding it to the curd. Stir well  before serving.

Coriander rice with cooked Tomato Raita