Punjabi Mango Pickle (MOM Style )

Hi Friends,
    Season of MANGO is here and how can we forget our favourite mango pickle.
I love to have pickle masala with ALOO PURI ......Drooling na ?? Me too :)
I prepared Mango pickle with the help of my MOM ....I called her and she  explained the recipe to me on phone :) Thanks to the technology, learn recipes in few minutes.

Ingredients:
2 kg raw mangoes
500 gm mustard oil
250 gm fennel seeds (sauf)
200 gm fenugreek seeds (methi dana)
50 gm nigella seeds (kalonji)
50 gm mustard seeds (rai)
20-25 black peppercorns 
4 tbsp deggi mirch (this will give beautiful colour)
3 tbsp red chilly powder
5 tbsp turmeric powder
1 tsp hing
10-12 tbsp of salt (should be more as compare to the normal taste)

Method:

• Wash, wipe and dry mangoes with dry cloth. (be careful no moisture should be there)
• Chop mangoes into cubes. Keep them aside in a big bowl or plate.

• Take fennel seeds, fenugreek seeds and mustard seeds. Crush them slightly in the grinder. 

• Transfer the masala along with nigella seeds and black peppercorns into the mangoes.

• Now add all the masalas (turmeric powder, red chilly powder, hing, deggi mirch and salt).

• Pour oil slowly. Don't add whole amount of oil just half to mix all the ingredients nicely.

• Note: Take a griddle or tava, heat it and put 1/4 tsp of hing on it.
• You will see smoke coming from it, immediately hold your clean and dry  jar on top of the smoke. Let it go inside.
• This procedure is very important with all the pickles, it will help you to keep your pickles for long time.

• Now put the mango mixture in the jar. Cover with the lid and keep it in sunlight for 2-3 days.

• Now add remaining oil in the pickle, be sure that pickle should always be covered with the oil.
• Keep the jar in sunlight for 1 or 2 more days.
• Now its ready to serve with parantha, pooris and pulao.
• Enjoy...........

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Punjabi Rajmah Curry

Hello Friends,
    Rajma (kidney beans) are all time favourite of kids and adults too....They are available in two colours, white and red. Its a famous recipe from North India which is enjoyed along with boiled rice.
This recipe I learnt from my MOM ......She is a great cook, Love you MOM :)

 Ingredients:

• 1 cup rajmah (white kidney beans)
• 2 medium size onion (paste)
• 3 medium size tomatoes (pureed)
• 1/2 cup beaten curd
• 4 tbsp oil
• 1 tbsp ginger-garlic paste
• Salt acc. to taste
• 1.4 tsp red chilly powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 1/2 tsp rajmah masala (optional)

Garnish: Chopped coriander Leaves.

Method:

• Wash and clean rajmah and soak them in water overnight or 6-8 hours.
• Pressure cook rajmah with enough water to give 2 whistles. Keep on low flame for half an hour. Remove from fire.

• Heat oil in a kadhai, add onion paste and ginger-garlic paste.
• Mix well and saute till the mixture turns golden brown.
• Now add tomatoes and mix well. Cook till oil separates.

• Add beaten curd and stir continuously on low flame till oil separates  again.
• Add all the dry masalas, mix well.
• On pour this masala into the pressure cooker and mixed nicely with boiled rajmah.
• Keep the rajmah on low flame for 5-7 minutes and keep mashing the rajmah occasionally. 
• Now close the lid and pressure cook again for 8-10 mins on low flame after the first whistle.
• Remove from fire and garnish with chopped coriander.
• Serve hot with boiled rice or rotis.

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Jagruti's Blog

Kachche Aam ki Sabzi (Raw Mango Curry)

Hi Friends,
    Today's recipe is raw mango curry, if you like tangy recipe then do try this out. Very simple and quick to make....
I learnt this recipe from my mother. Last time when I visited Delhi, she made this. Recipe reminded me of my school days, when I used to have almost every alternate day :) 
Its sweet and sour in taste .....

Ingredients:

• 2 raw mangoes (peeled and chopped)
• 2 tbsp ghee
• A pinch of hing
• 1/4 tsp kalonji (onion seeds)
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds (sauf)
• 1/4 tsp turmeric powder
• 1/2 tsp deggi mirch 
• 1 tsp salt
• 2-3 tbsp of sugar (according to the sweetness)
• 2 cups of water

Method:

• Wash, peel and chop raw mangoes.

• Heat ghee in a heavy bottomed pan.
• Add hing, kalonji, fennel seeds, cumin seeds. Mix well.

• Add mango pieces. Mix nicely.
• Add all the dry masalas. Mix well.

• Add water, mix.
• Bring it to boil. Turn off the heat on low flame.

• Cook covered on low flame for 7-10 mins.
• Add sugar, keep stirring till sugar dissolves.
• Cook for another 10 mins.

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