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.

Transparent Wood Apple Squash ( Bel ka paardarshi sharbat )

Hello friends,
Namaskar...

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

# Today recipe is " Bel ( Bael ) Sharbat". This is very beneficial in the Summer and reduces the heat and thirst of our body.
It is mostly used for digestive disorders including diarrhea.

Its skin pulp is very sweet, delicious and healthy. Just scratch it with a spoon or knife and eat it.

# Bel has a lots of sticky pulp inside itself, that is used for making juice of it.
But people mash this pulp with hands or in the mixer jar, this is not the Proper way of making this bael juice.

# In this recipe, I will tell you the traditional, easy and  proper method of making "Bael juice" which I have learnt from my mother.

Let us start the recipe...

Prep time....10 minutes
Soaked time....8 to 10 hours
Serving....4
No cooking

#  Ingredients For Bael Juice....

1. Ripe Bael....1
2. Water......1 liter
3. Sugar....50 to 60 gram
4. Ice cubes....1 bowl

#  Method Of Making...

1. Wash the Bael fruit well.
Then try to break it with the help of a little weight ( a small hammer ) from all the sides as we do for breaking the fresh coconut.

2. Now you will get it seperated skin. Just take out it with the help of your hands.
Keep aside its skin for scratching.

3. Now you will find its round pulp with its seeds inside.
Just don't seed out it and mash it.
It is very sticky.

4. Just do one thing....Take a large bowl with 800 ml. or 1 liter Water and dip the pulp of Bael into it.

5. Let it rest for 8 to 10 hours.
Meanwhile change the top part of this pulp to the bottom so that you will get the essence of it from the top.

6. By doing so...You will find all the maximum juice of Bael ( even a single drop ) without any trouble.

7. After the time, you will see that water has become yellow, cool and fragrant.

8. Now take out its pulp and strain this soaked water of Bael in a soup strainer.

9. Add the desired sugar powder or boora and ice cubes in it. It takes little sugar because Bael pulp itself is very sweet to eat.

In this way, transparent Bael juice is ready to enjoy.

Serve it chilled at anytime.

#  Note....

1. At the time of buying Bael...just choose that bael which is heavy in weight.
It would be sweet and riped.

2. If you don't want to eat the pulp of its skin, then take out it and dip it too in the  water of whole pulp.
You will find more Sweet and dark yellow colour of Bael juice.

3. If you like, you can add some black salt and lemon juice in it.
But it's real taste will come as simple.

4. In place of adding ice in this juice, just transfer this soaked juice in the refrigerator and strain it after 8 hours.

Thanku Friends,
Thanks again.

Water melon 's Rind Curry ( Tarbuje ki Swadist Sabji )

Hello friends,
Namaskar......

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

# Today we are going to make "water melon's rind Curry" which is very delicious, healthy and can be prepared in less time.

# During this summer season, water melon is present everywhere in the market. It has lots of nutrients and hydrates our body from the scorching heat of the Sun.

# Prep Time....10 minutes
# Cook Time.....8 minutes
# Serving....2

# Ingredients For water melon's rind Curry....

1. Ripe water melon .....1 1/2 kg.
2. Chopped red rind.....225 gram
3. Desi ghee or oil....2 Table spoon
4. Asafoetida.....1 pinch
5. Cumin seeds...1/2 Tea spoon
6. Turmeric powder...1/4 Tea spoon
7. Coriander powder....1/2  Tea spoon
8. Salt to taste... black and sendha salt
9. Red chili powder....1/2  Tea spoon
10. Dry mango powder.....1/2  Tea spoon
11. Sugar....4 Table spoon
12. Garam masala....2 pinch
13. Water....120 ml.

#  Method Of Making....

1. Wash and cut the water melon in lengthwise.

2. Then seperate its red pulp in such a way that much red rind of water melon would remain.

3. Now seperate the red pulp from the water melon's rind in small stripes as shown in the edited pictures.

4. Place the pressure cooker on the medium flame with a spoon of desi ghee.
As the ghee heats up well, just add pinch of cumin seeds and half pinch of  asafoetida to crackle.

5. Just add turmeric powder and coriander powder and saute it.

6. Now add watermelon's rind pieces with salt to taste.

7. Saute it well and add water in the Curry.

8. Just pressure cook it till 1 whistle on high flame and 3 minutes more.

9. Let the pressure down by itself.
Then add sugar and amchur powder and cook it openly  3 minutes more so that sugar will dissolve and Curry would become little thick.
Here adjust the consistency of Curry as your taste.
( If you like, you can add more water. )

10. Then off the flame and add 2 pinch of garam masala and mix it.

11. Lastly take a tadka pan, add 1 spoon desi ghee....as it heats up...just add half pinch of asafoetida and pinch of cumin seeds to crackle.
Off the flame...Now add red chili powder and transfer it in the water melon Curry.
Mix it well.

In this way, delicious, colourful and tangy Curry of water melon's rind is ready to serve.

Just serve it hot with chapatis, Parantha and poori.

# Things To Consider..

1. Watermelon should be fresh and ripe red.

2. Don't over cook it otherwise it will be mashy.
Little chunks of water melon's rind should be there.

3. In place of dry mango powder, you can sprinkle some drops of lemon juice.

4. If you don't like tadka in the Curry...Then add little red chili powder in the starting after adding cumin seeds.

But this method of transferring tadka at the last cooking..... enhances the taste and quality with the same spices.
You will get fresh taste and aroma.

Bitter gourd Bhujiya...( Karele ki sukhi sabji )

Hello friends,
Namaskar....

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

#  "Bitter gourd Bhujiya" is the most demanded curry in the Summer season.
Inspite of its  bitter taste people like to eat it because it is very healthy and unique in taste.

Bitter gourd strengthens our immune system and boosts skin health and contains anti - ageing properties.
It controls blood sugar level in our body.

#  Some people avoid this bitter Gourd ( karela ) in their diet because it is time taking and little bitter in taste.
So if you try this "Bitter gourd Bhujiya"...You will find this recipe instant and bitter less.

# Prep Time.....5 minutes
# Cook Time...10 minutes
# Serving....2 or 3

# Ingredients For "The Bitter gourd Bhujiya"....

1. Bitter gourd....300 gram
2. Sendha salt....1 1/2  Table spoon
3. Cumin seeds...1/ 2 Tea spoon
4. Asafoetida....1/4 Tea spoon
5. Turmeric powder...1/2 tea spoon
6. Coriander powder...1 Table spoon full
7. Fennel powder....1 Table spoon full
8. Red Chili powder....1/2 tea spoon
9. Dry mango powder....1 tea.spoon
10. Coriander leaves for garnishing

#  Method of Making...

1. Wash the bitter gourd well in an open water.  Cut the both ends of bitter gourd.

2. Don't peel the upper skin of bitter gourd as we do in the recipe of "Stuffed Bitter gourd".
Just cut them in small pieces.

3. Now take out the pieces in a bowl and sprinkle 1 spoon salt over the pieces and toss them.
Let them sit for half an hour at least so that all the bitterness of karela could come out with the salt.

4. Then wash the pieces of bitter gourd well for 3 times with water.

5. Transfer these pieces in the pressure cooker with 300 ml. water and pressure cook them till 1 whistle on the high flame and 2 minutes more on the slow flame.

6. Off the flame and let the pressure down.

7. Now place them in a strainer and let them cool.

8. After that  squeeze out the pieces slightly in your palm so that extra water could come out.

9. Place  a kadhai with 40 ml. mustard oil on the medium flame.

10. As the oil heats up, just add asafoetida and cumin seeds to crackle.
Just add turmeric powder, coriander powder, fennel powder and 1/2 spoon sendha salt and saute it for 30 seconds only.

11. Just add squeezed bitter gourd and fry it  continuously for 5 minutes for a nice taste.

12. Lastly add amchur powder and red Chili powder and saute it well.

In this way, "Bitter gourd Bhujiya" is ready to serve.

This "bitter gourd Bhujiya" is healthy, instant and delicious.

You can add some fresh chopped coriander leaves in this bitter gourd Bhujiya.

#  Note...

1. For this bitter gourd Bhujiya ...small and raw bitter gourd are better because they contain less seeds.

2. Fry bitter Gourd Bhujiya well for a nice taste and texture.

3. You can add 1/2 spoon coriander and fennel powder more at the last time of frying when you add red Chili powder and amchur powder.
It enhances the taste and spices.

Thanku Friends,
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Kalakand Laddu ( Kalakand ke laddu )

Hello friends
Namaskar....

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

#  "Kalakand laddu" is an innovative and simple recipe that can be made with milk only. You can make it anytime at your home. Nothing is needed from the market.

You can make it plain or can stuff it with Gulkand and dry fruits as your choice.
You can make its "kalakand barfi" from the dough.

# Prep Time...5 minutes
# Cooking Time....42 minutes
#  Serving....10 laddu

#  Ingredients For Kalakand laddu...

1. Pure milk....1 liter
2. Sugar.....100 gram
3. Lemon juice....1/2 lemon
4. Gulkand or dry fruits..30 gram
5. Saffron...few strands
6. For garnishing... chopped rose pettles and chopped pistachios

#  Method Of Making....

1. Place a heavy bottomed pan or kadhai with milk on the high flame.

2. As it starts boiling,  just slow the flame and cook it till the milk remains half in quantity.
It will take half an hour.

3. Now off the flame and add 2 spoon lemon juice with 2 spoon water.
It will start curdling....just add sugar or sugar powder and cover it with a plate.

4. Let it sit down for 1 hour.

5. After 1 hour , on the flame and cook it again stirring continuously on the high flame.
Add saffron in it.

6. It will start coming in the form of mawa. Keep on stirring continuously.
It will take 10 or 12 minutes.

7. As it forms a dough of kalakand...just off the flame.
Don't over cook it otherwise it will become tight when it is cooled down.
Because we have added sugar in it already.
The real taste of kalakand comes in its softness.

8. As it becomes luke warm and dry ( if you can touch it ) just grease your hands with desi ghee and make kalakand laddu with the help of your fingers and palm.

9. Divide the dough into equal balls.

10. Take 1 ball and make it smooth on your palm and round it.

11. Just press the laddu with your thumb, stuff it with Gulkand or with chopped dry fruits as your choice.

12. Garnish them with some chopped pistachios, almonds and cashews.
You can sprinkle some rose pettles over them.

In this way, "kalakand laddu" are ready to serve.

You can eat it for 4 days on the room temperature and 7 days in the refrigerator.

#  Note...

1. In the process of thickening the milk, keep on stirring it with few intervals, preventing from sticking in the bottom.

2. Let the milk take rest for 1 hour with lemon juice and sugar.
It is a very easy and quick method without any trouble.

3. Don't over cook the kalakand dough for a soft texture.
As it cool down, it will become tight automatically.

4. With the same method, you can set it in a greased plate and can cut in the shape of kalakand barfi.
Just garnish it with some chopped dry fruits.

Thanku Friends,
Thanks again.

Dry Fruits Pudding...Fasting Dessert Recipe ( Mewa ki kheer )

Hello friends,
Namaskar.....

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

# "Mewa ki  Kheer" or "Dry Fruits Pudding"
is a very delicious and healthy dessert recipe that is specially made on religious festivals like "Janmashtami", "Navratri" etc. during fasting days when we avoid of eating any cereals like rice, wheat etc.

# It is a combination of milk, different dry fruits and sugar or khaand.
For a nice flavour.... cardamom powder and strands of saffron is added in it.

# Prep Time...10 minutes
# Cook Time...25 minutes
# Serving....4

# Ingredients For Dry Fruits Pudding...

1. Pure milk....500 gram
2. Fox nuts....1 cup ( 25 gram ) Makhana
3. Almonds....10
4. Cashews....10
5. Raisins.......1 Table spoon
6. Chironji......2 Table spoon
7. Sugar.....60 gram
8. Saffron......few strands ( kesar ke dhaage )
9. Cardamom powder....1/4 Tea spoon
10. For garnishing... Some chopped pistachios, almonds etc

# Method of Making....

1. Wash the pan well with water in which you are going to make pudding or kheer.It will avoid the milk from sticking to the bottom.
You can add 50 ml.water in the bottom and then pour the milk for Pudding.

2. Boil the milk on high flame.
As it starts boiling...sim the flame and let it boil for 3 minutes.

3. Mean while dry roast the fox nuts till crunchy for 5 to 7 minutes.

4. Then crush each makhana in 3 or 4 pieces with a weight or with hands.

5. Just add these crushed makhana in the boiling milk and mix them with a spoon so that they could set down in the milk.

6 Keep on stirring the Pudding within the intervals of 2 or 3 minutes.

7. Now keep ready all other dry fruits ....
Chop the almonds and cashews.
Clean the chironji and Raisins if any impurity is there.
Soak the saffron strands in 2 spoon milk and make the powder of 5 cardamoms.

8. Place all chopped and cleaned dry fruits in a tea strainer and wash them under running Water.
Then add them in the pudding and mix well and stir it.

8. Add saffron strands and sugar in the pudding and mix and stir it.

9. Cook it till 10 minutes and as it starts thickening...just off the flame.
Because after some time...It will be more thick due to fox nuts.
Total cooking time of dry fruits Pudding is 20 to 25 minutes in half liter milk.

10. Lastly add cardamom powder and stir it.

In this way, "delicious and nutritious dry fruits Pudding"  is ready to serve.

Before serving it.... garnish it with some  chopped almonds, pistachios, raisins and strands of saffron for a rich tempting look.

You can serve it hot or cold as taste.
You can enjoy it as chilled transferring in the refrigerator.

# Note....

1. "Mewa kheer" or "Dry Fruits Pudding" can be made with condensed milk and milk powder instantly but it is avoided in the fasting days by people.

2. You can add rose water or kevada jal in this pudding.
Again it is optional.

3. If your pudding has become very thick...Then adjust little more milk as needed.
The consistency of pudding should be neither thin nor thick.

Thanku Friends,
Thanks again for your precious concern.

Sweet Guna Recipe ( Traditional dessert On The Gangaur Festival )

Hello friends,
Namaskar....

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

# "sweet guna" is a traditional dessert recipe which is specially made on the "Gangaur Worship." This is the main festival of married ladies. They worship the "God Shivji and Gauraji"on this day.

# These sweet gunas are presented before "Ma Gauraji "and also given to the older respected ladies like mother in law etc.in the form of gift with some rupees.

# Prep Time....20 minutes
# Cook Time...20 minutes
# Serving...6

# Ingredients For Sweet Guna....

# For The Dough Of Guna....

1. All purpose flour....250 gram
2. Desi ghee.....60 gram for moen
3. Water....90 ml.
4. Oil or desi ghee for frying

# Ingredients for sugar syrup...

1. Sugar...250 gram
2. Water....100 ml.

# Method Of Making Sweet Guna...

1. Firstly sieve the all purpose flour and check it if any impurity is there.

2. Now add 60 gram desi ghee ( forth part of all purpose flour, maida ) in it.
Mix it well with your hands in all the flour like crumbling texture.

3. If you bind it in your palm...it will take its shape like muthiya.
It means that moen is perfect.

4. Now knead it with the help of little water in one time.
You have to make a tight dough of it....just more tight like poori aata.
( It will make them very crispy from the outside and soft from the inner side. )

5. Let it rest for 20 minutes covering with a deep container so that dough could not get dry.

6. Now divide this dough into two parts.

7. You will get two big balls of dough.
Just make them round smoothly.

8. Now take one ball of the dough and roll it in round shape on the roller board or on the kitchen counter .

As you roll your parantha but here roll it like big parantha and should be thick.
You can see it in the edited pictures.

9. Then cut the long stripes with the help of a knife.
Again cut these stripes into two parts.
In this way...You can make two Guna in one stripe.

10.  You can make these gunas in two shapes...
In the first method...take one stripe and roll it on your finger and press the both edges tightly....so that they could stick.

In the second Method...roll the stripes on your finger like the first method but here .....start pressing the upper layer of guna in a distance.
This design is called kangura.

11. Similarly prepare the second ball of guna.

12. Now heat the desi ghee on the medium flame.

13. Drop the guna in the ghee one by one.
Don't touch for three minutes...just stir the ghee or flip the ghee over guna.
After that...flip them on the other side.

14. Just fry them well till nice golden colour for 8 minutes in one batch approximately on the slow medium flame.

15. Now take out them in a plate and let them cool.

16 Meanwhile prepare the sugar syrup.
Add sugar and water together on the medium flame.
As the sugar melts...just make the flame slow.
You need one strand consistency sugar syrup for coating the guna.
It will take 4 or 5  minutes.

17. Just off the flame and transfer the guna in the hot sugar syrup in small batches.
Do this step quickly otherwise sugar will turn hard.

18. Take out them in a plate and let them dry out completely.

Now you will see that they are looking little white because coated sugar is visible now.

In this way, delicious guna are ready.

It tastes very yummy because they are crispy and soft at the same time.

#  Things To Cosider....

1. Proper kneading and frying makes the dishes perfect. So follow it in this recipe too.

For Making Sweet Guna...knead the tight dough...just little hard than the dough of poori but less hard than the dough of mathri.
It will them crispy from the outside.

2. Add the perfect moen ( oil or ghee ) in the dough....just 4th part of your flour.
60 gram in 250 gram maida.
It will make them soft from the inner side.

3. Fry the guna on the medium slow flame because they are thick in texture.

4. Cover the rest dough of guna while rolling the first one.
So that it could not get dry.

5. With the same method, you can make salty ( namkeen ) guna.
Just add salt and carrom ( ajwain ) seeds in the flour while kneading.
And fry them till golden brown.
No need of any sugar syrup.

6.   You can eat these guna till months.
Just fill in a container as they are cooled down completely.