Your humble cabbage or gobi is not only easy to chop and prepare, but also proven to be an excellent antioxidant containing anti-inflammatory properties! Does your child also crib about having to eat cabbage for meals? Then why not surprise them with this simple yet …
Month: June 2019
This one-pot dal rice recipe is from Gujarati cuisine. This dal bhaath recipe is called ek top na dal bhaath in Gujarati. This instant one-pot dal rice is nutritious and has a unique taste, which will be loved by all. This pressure cooker dal chawal …
The instant recipe to enlivening any meal is instant pickle. While these may come across as unimportant and secondary items served in small quantities in the corner of the lunch plate, they definitely enhance every bite of a meal. What’s more, preparing them is an even more satisfying activity! So, how about venturing into pickling today?
Pickles have an interesting albeit long history. According to the New York Food Museum (as reported by an Axis bank article), tales of cucumber being stored in brine and carried from the foothills of the Himalayas to Mesopotamia date back to as early as 2030 BCE. Traditionally, no Indian meal is complete without achaar or pickle on the side. Pickling can often come across as a tedious and cumbersome task carried out over a period of many days. But hey…this “instant” era demands instant recipes, right? So we’re here with an easy mango pickle recipe to go with your meals! Here’s how to go about this recipe:
- Begin by washing the raw mangoes and drying them thoroughly with a clean kitchen towel.
- Then, chop the mangoes into medium or small pieces as desired.
- Heat a small skillet and add 1/2 cup of sesame oil or til ka tel to it.
- When the oil is hot, add mustard seeds or rai and let them crackle.
- When the mustard seeds splutter, switch off the flame and add in asafoetida powder or hing.
- Switch off the flame and allow this tempering to cool down.
- While the tempering is cooling, add salt and spices to the chopped mangoes.
- Add in salt, red chilli powder, mustard powder, fenugreek seed powder and mix well until the masala coats the mangoes.
- Once your tempering has cooled down, pour it over the masala-coated mangoes.
- And…that’s it! Your instant pickle is all ready. Smells amazing, doesn’t it?
- Store this pickle in a clean glass bottle.
- This mango pickle stays well for 3 days without refrigeration and for a month in the refrigerator.
- Take out small portions with a clean spoon and use while letting the bottle remain in the fridge.