Sweet And Spicy Pickle of Grated Raw Mango ( Aam ka Chunda )

6

Hello friends,
Namaskar.....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Today's recipe is "sweet mango pickle" that is called "Aam ka chunda" in North India. You can prepare it in the summer and can enjoy it throughout the year.
It is super luscious, easy,  healthy And quick recipe.

# It tastes like a tangy mango Jam and can be eaten with Namkeen mathri, Parantha, poori and chapatis.
It is the best one with the Tiffin food.
When ever you want to have some sweeteness, you can eat it as plain like Jam.

Let us start the recipe...

# Prep Time....10 minutes
# Cook Time....20 minutes

#  Ingredients For Sweet Pickle Of Raw Mango....

1. Fresh raw mango...1 kg.
2. Sugar.....500 gram
3. Sendha salt...1 tea spoon
4. Black salt....1/2 Tea spoon
5. Black pepper...1/4 Tea spoon
6. Garam masala...1/4 Tea spoon
7. Red Chili powder...1/2 Tea spoon
7. Cardamom powder...1/2 Tea spoon ( optional )
8. Raisins....2 Table spoon ( optional )

#  Method Of Making....

1. Wash the raw mangoes well and dip them in water for 2 hours...so that all the inner heat of raw mangoes could come out through water.

2. After that place them on a strainer and make them dry with a clean cloth.

3. Now peel the raw mangoes and grate them in a big holed grater so that you will get thick and long lacche of raw mangoes.
It will give nice texture and taste to this sweet pickle.

4. Now mix the both salt in this grated mango and keep aside for rest till 1 hour.
It will help in making the Pickle soft.

5. Then place a heavy bottomed Kadhai on slow flame and add grated mango and sugar altogether.
( Flame should be slow so that it will cook well soft and juicy both.)

6. Mix and stir it well with few seconds intervals.

7. After 10 minutes, As the sugar melts and the mixture starts thickening, add raisins in it and  keep on stirring constantly.

8. After 10 minutes more, Now you will find it soft, thick and juicy.
Just check its consistency with your thumb and first finger...it should be one strand ( ek tar )
Just off the flame.
Don't overcook it... because after some time it will absorb all the sugar syrup and can turn hard.

9. Let it cool for some time.

10.  Now add black pepper powder, red Chili powder and garam masala in this lukewarm mixture.

11. As it cools completely, just transfer it in a clean jar.
In this way,   delicious, spicy and quick sweet mango pickle is ready to enjoy.
You can serve it at any time.

It will remain good till years.

# Things to consider...

1. For this Pickle, you can take "dashree or langda aam"  because it is more sweet than desi aam. It will take less sugar.
But desi aam ( Ram kela aam ) is the best one for all types of raw mango pickle.

2. Ensure, all raw mangoes are moisture less before making the pickle.

3. Don't overcook the mixture otherwise it will become hard.

4. In place of Sugar you can add crushed jaggery in this pickle.
Better to add half jaggery and half sugar.

5. For Making its delicious chutney...

In place of grating raw mangoes, you can chop the thin slices of raw mangoes.
Just make it steam in the pressure cooker on the medium low flame without adding water.
After that, mash it with a masher and cook it with the same method.
Delicious and spicy raw mangoes chutney is ready to enjoy.

6. You can make this sweet pickle sun dried too.
The method is like this...
Just mix salt and sugar and other spices along with raisins in the grated raw mangoes.
Mix everything well.
Then transfer it in a big broad pan and place it in the Sun for 5 to  7 days.
Just stir it daily.
It will take less time to be ready and will become soft.

6. Directly you can fill all ingredients or the mixture in a jar and place it in the Sunlight.
Just mix it daily with a clean spoon.

Thanku Friends,
Thanks again.

Pomegranate Laddu ( Anar ke Laddu )

Hello friends,
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Laddus are oftenly made by flour, mawa, sugar and ghee ....But today we will prepare them with the help of... butter, pomegranate, apple and coconut.

Now a days....These fruits are in a plenty and you can take them easily from the market.

# These laddus are as tasty as chocolate and toffee.

# Prep Time....15 minutes
# Cook Time....15 minutes
# Serving...6

# Ingredients For Pomegranate Laddu..

1.  Fresh Pomegranate....2 ( juice ) 1 cup
2. Apple.....1 ( grated )
3. Sugar....1|2 cup
4.Butter....25 gram
6. Melon seeds...50 gram (  half roasted )
7. Coconut powder....100 gram
8. Lemon juice....1|2 Tea spoon

#
Method Of Making..

1. Firstly, separate the seeds of pomegranate and grind it in the mixer jar.

2. Then separate the juice of pomegranate in a strainer and keep aside.

3. Now peel the apple and grate it. Sprinkle 1|2 tea spoon lemon juice over the grated apple from preventing black in texture and keep aside.

All the preparation is done.

4. Add 1|2 spoon butter in a heavy bottomed kadai and roast the grated apple on the medium flame till it becomes moisture less.

5. Take out in a plate and keep aside.

6. Now add...butter, sugar and pomegranate juice altogether in the same kadai on the low medium flame and stir it well.

7. Keep on stirring...as  the sugar dissolves well with the butter and pomegranate juice.

8. Just mix the roasted apple and melon seeds in it and stir it well till the mixture becomes thick and separates the pan.

9. Off the flame and take out the mixture in a plate and let it cool completely.

10. Then add 70 gram dessicated coconut  powder in the mixture to make it dry and non sticky.

11. Now take a little portion from the mixture and bind the laddus with the help of fingers and palm.

12. Lastly spread the rest of the coconut powder in a plate...And wrap the laddus well and transfer in the refrigerator for better results.

Delicious fruit laddus are ready to serve...

You can insert a stick in these laddus before serving....As lollypop.

# Note...

1. You can add other fruits in the mixture of pomegranate....As your taste.

2. The ratio should be....
Juice ka half sugar
Sugar ka half butter..

3. You can wrap these laddus in the mixture of wafer sticks as choice.
For this...Make a coarse powder of crazy sticks in the mixer jar.

4. You can store it for a long time in a container.
Spread some coconut powder in the jar and shake it well...put the pomegranate laddus in the jar and shake it again so that they could not stick.

Thanku Friends,

Thanks again.

Besan Aur Nariyal Ki Burfi Without Mawa ( Gram Flour and Coconut Burfi )

Hello friends, 
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  Today we are making another sweet dish...
"Besan and coconut Burfi".
This is a very delicious, healthy and simple recipe with home ingredients only.
You can prepare it any time and can enjoy it up to 15 days transferring in the refrigerator.

Prep Time...10 minutes
Cook Time....30 minutes
Serving.....4

#  Ingredients For The Burfi..

1. Besan...150 gram ( gram flour )
2. Nariyal....150 gram ( grated ) coconut
3. Sugar...300 gram ( sugar )
4. Deshi ghee...100 gram ( clarified butter )
5. Milk....300 gram ( doodh )
6. Green cardamom...6 ( powder )
7. Some Chopped dry fruits for garnishing

# Method Of Making..

1. Grate the coconut and keep aside.
Grease a container to set the burfi and keep aside

2. Heat a heavy bottomed kadai with 75 gram ghee.

3. As the ghee heats up, add gram flour and roast it till a nice aroma and dark golden brown colour.
Roast the besan upto 15 minutes on the medium flame stirring continuously.

4. As the besan becomes light and a little ghee starts separating from it.......
Now add coconut, milk and sugar and cardamom powder altogether and mix and stir it fastly.

5. As the mixture becomes thick and leaving the sides of kadai,  now add the rest 25 gram ghee in the burfi dough and stir it well continuously for10 minutes till solidifying consistency.

6. As the ghee starts separating from the dough...It means it is ready to set the burfi.

7.  Just transfer it in the greased cake tin or plate as available.
Sprinkle some dry fruits over it and press them with light hands.

Let it cool for 2 hours at the room temperature.
Then transfer it in the refrigerator for better results.
After few hours, cut it and enjoy it.

In this way...Without mawa...Delicious besan burfi is ready to serve.

Note...

1. Proper roasting enhances the taste of any kind of flour burfi.
So roast it well till 12 to 15 minutes.

2. For quick and better results, place the container in the refrigerator.

3. You can add some finely chopped dry fruits in the mixture of burfi.

4. If you want to add mawa in it...Then avoid the milk.
Just make the sticky sugar syrup and add roasted mawa, coconut  and  roasted besan  in it.
Stir it well upto solidifying consistency.

5. If you want to make this burfi without milk and mawa both....
Then prepare a sticky sugar syrup with equal proportion...300 gram sugar+ 300 gram water because coconut needs much soaking.

Then add  coconut and roasted besan along with its ghee and stir it well on the medium high flame till the solidifying consistency of burfi.

Thanku Friends,
If you like...

Thanks again.

.

Mingi ( Melon seeds ) Paagh Bhog ( Janmashtami Prasad )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today is "The Janmashtami Festival"and people are celebrating it all over the world.
So I wish all of you... a very happy janmashtami.

# Yesterday night  I have prepared a next prasad recipe ..Mingi Paagh ( Melon seeds Burfi ).
It is also very tasty, healthy and very simple to make and need few ingredients only.

# Prep Time...20 minutes
# Cook Time....20 minutes
# Serving...4 person

# Ingredients For Mingi Paggh...

1. Mingi ( melon seeds )....100 gram
2. Mawa...100 gram
3. Makhana...20 gram for binding the burfi ( optional )
4. Sugar...125 gram
5.Deshi ghee..1 tea spoon
6. Cardamom powder...1|4 tea spoon
7. Chopped pistachios...1 table spoon for garnishing

#  Procedure of Making

1. Firstly clean the melon seeds and lotus nuts well..If there is any impurity there.

2. Now add 1 tea spoon ghee in a heavy bottomed wok or kadai and roast the mingi till light golden brown on the medium flame by stirring continuously.
It will take 3 minutes.
Take out them in a plate.

3. Now dry roast the makhana on the medium flame till very light brown...But crunchy absolutely.
Otherwise you can't grind them properly.
It will take 8 minutes.
Take out them in a plate.
Let it cool.

4. Then roast the mawa till light brown on the medium flame for 5 minutes.
Roasting increases the taste and self life of mawa dessert.

5. Now grind the mingi in the mixer jar coarsely ( tharthari ) for 30 seconds once.
Stir it with a spoon and again grind it for 30 seconds.
By doing so...You will get coarsely grind mixture of mingi.
Take out in a bowl.

6. Make a  fine powder of makhana in the mixer jar. And sieve it in a strainer from avoiding any lump, because we are using it for binding the paagh and for the nice tight texture.

7. Then prepare the thick 2 strands sugar syrup by adding 125 gram sugar with 100 ml. water in the same kadai.
The symbol of this chasni is also that it is very white and foamy in texture.

8. As the sugar syrup is ready,  just add mawa in it and mix it well without lumps for 4 or 5 minutes.

9. Then add makhana powder and stirring it... Immediately add mingi and cardamom powder and stir it well till thick solidifying consistency.
It will take 7 minutes or as needed.

10.Just transfer the burfi dough in a greased plate and even it with a greased spatula or katori, for it is too hot.

11. Sprinkle some chopped pistachios on the Mingi Paagh and press them a little.
So that pistachios could stick to the burfi well.

12. Mark the cut impressions on it before cooling it completely.

In this way... Delicious mingi paagh is ready to enjoy.

Note...

1. You can dry roast the melon seeds and makhana easily till crunchy in a heavy bottomed kadai.

2. If you want a soft texture of mingi burfi then avoid the makhana powder in it.
And prepare a thick sugar syrup of 2 strands.
This is called goli wali or jhubba wali chasni by my mother.

3. You can make this mingi paagh without mawa too.
The method is the same.

But one thing is noted...That without mawa it will be hard in the texture naturally.
So there is a simple tip for it...
After transferring the mixture of mingi burfi in a greased plate, don't let it cool completely before storing it in your container
As it is little warm, just fill it in your desired container ( katordan or dibba ) and cover it tightly.

It will prevent mingi burfi from being much hard.

Thanku Friends,
If you like my recipe, please share your experience with me.

Thanks again.