Spinach chutney ( Palak ki chutney )

Hello friends,
Namaskar....

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

# Today I have made "Spinach chutney" at my home so I am sharing its easy but very healthy recipe with you.

#  Spinach is full of fiber and water content. It is rich in minerals, iron, potassium and calcium too.
It helps in curing constipation and host of tummy problems.

So do intake spinach in any form as you like it.

# Let us start the "Spinach chutney recipe".

# Ingredients For Spinach Chutney...

1. Fresh spinach....250 gram ( 2 bunch )
2. Tomatoes...2 small
3. Coriander leaves...2 Table spoon
4. Lemon juice..1 small
5. Green chillies....4
6. Ginger...1 inch
7. Asafoetida...1 pinch
8. Cumin seeds...1/2 Tea spoon
9. Rock salt....1/2 Tea spoon
10. Black salt....1/2 Tea spoon

#  Ingredients For Tadka ...

1. Mustard oil...2 Table spoon
2. Mustard seeds...1/2 Tea spoon
3. Cumin seeds....1/2 Tea spoon
4. Asafoetida...1 pinch
5. Curry leaves....15
6. Dry whole red chili..2

# Method Of Making...

1. Firstly, wash the spinach well in an open water.
Then dip the spinach in the water with a little salt for 20 minutes so that all the impurities could come out.

2. Either blanch it in the boiling water for few minutes for maintaining its green colour, or pressure cook it till one whistle without water.

3. Let it pressure down and place the boiled spinach on a strainer so that extra water could come out.

4. Then add all ingredients of chutney like....chopped tomatoes, lemon juice, cumin seeds, asafoetida, coriander leaves, salt, chopped green chillies and ginger to this boiled spinach and grind it in the mixer jar as a smooth paste.
If  needed...add few spoons of water in the Chutney.

5. Take out the Chutney in a bowl.

6. Now prepare the tadka for chutney..
Just take a tadka pan and place it on the medium flame.
Add 2 spoon mustard oil or butter...as it heats up, add mustard seeds, cumin seeds to crackle.
Add asafoetida, Curry leaves,  broken dry red chillies and saute it for a nice flavour and taste.

7. Just transfer this tadka in the Spinach chutney and mix well.

#  In this way, delicious and nutritious spinach chutney is ready to serve.
Serve it with chapatis, Parantha, poori,rice, pakora and dal.

#  Note..

1. For making any Spinach dish...Spinach should be fresh and well washed.

2. In place of blanching spinach...You can cook it directly in the Kadhai with tomatoes and other ingredients except lemon juice, ginger , green chillies and coriander leaves,  with a spoon oil.

Let it cool and transfer it in the mixer jar and grind it with left Ingredients as a smooth paste.

3. If you avoid oil in the firm of tadka..
just eat it plain...It will taste nice even then.

Thanku Friends,
Thanks again.

Mango And Vermicelli Pudding ( Aam Aur Seviyan Ki Kheer )

Hello friends,
Namaskar....

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

Friends, Mango season is going on so I am present here with another sweet recipe of " Mango".....that is "Mango pudding with vermicelli".

#  Let us start the recipe.

Prep Time...10 minutes
Cook Time....30 minutes
Total Time....40 minutes
Serving.....4

#  Ingredients For "Mango Vermicelli pudding" (Aam Aur Seviyan Ki Kheer )

1. Ripe Dasserhi Mango...1 piece ( 300 gram )
2. Milk.....750 ml.
3. Vermicelli....50 gram maximum ( roasted )
4. Sugar....60 gram
5. Chopped Almonds...10
6. Chopped Cashews...10
7.Chopped pistachios...10
8. Saffron threads....15 or 2 pinch
9. Desi ghee...1 tea spoon for roasting vermicelli
10. Some chopped mango pieces and dry fruits for garnishing

#  Method Of Making

1. Firstly, roast the vermicelli with a little desi ghee on the medium flame stirring continuously.
It will take 5 minutes. Let it cool.

2. Place the milk on the medium high flame to get it boil.

3. As the milk starts boiling,  sim the flame and add vermicelli gradually and mix and stir it well.
Let it cook on the slow flame.
Keep on stirring the pudding with 3 minutes intervals.
( If there is any lumps of vermicelli in milk, then remove it with the help of other spoon. )

4.  Meanwhile peel the mango and cut it in fine small pieces.

5.  Make the puree of half mango in the mixer jar or with the hand blender.
Take out in a bowl.

6. Soak the saffron threads in 1 spoon milk for releasing a nice colour and flavour.

7. As the vermicelli becomes soft and pudding starts thickening. ( It will take 25 minutes )
Just add sugar, some chopped dry fruits and soaked saffron in it and mix it well.
Cook it 5 minutrs more.

8. Off the flame and let the pudding cool for 10 minutes.
After that, add mango puree and chopped fine pieces of mango it this lukewarm pudding.
Mix and stir it well.

#  In this way, delicious and nutritious"Mango and vermicelli pudding" is ready to serve.

#  Garnish it with fine pieces of mango and dry fruits.

#  You can enjoy it hot or cold transferring in the refrigerator.
In the both case, it is super delicious in taste.

# You can eat it till 2 days transferring in the refrigerator.

#  Note...

1. You can dry roast the vermicelli on the slow flame.

2. While adding vermicelli, stir it well with milk. Make sure, lumps should not be there.

3. You can add cardamom powder as your taste.

4. If you want to enjoy this pudding as hot...just heat it, it will not curdle or split.

5. If you want to enjoy it chilled, just transfer it in the refrigerator after coming the pudding on the room temperature.

Thanku Friends,
Thanks again.

Asafoetida And Mango pickle ( Aam ka heeng Bala achar )

Hello friends,
Namaskar.....

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

#  Today I am sharing the recipe of "Asafoetida and mango pickle". It is a summer Special pickle that can be stored till years without any oil.
Asafoetida and salt preserve it for a long time like lemon pickle.

#  Asafoetida is a staple Ingredient in Indian cuisine. It is used in savory dishes and adds more flavour in it.
In the pickles also, asafoetida is a necessary ingredient which helps in digestion problems including intestine gas, upset stomach etc.

#  Let us start the recipe of "Asafoetida and Mango pickle"...

# Prep Time...25 minutes
# No cooking Recipe
# Placing in the Sunlight....3 to 4 hours
#  Total Time...4 hours 30 minutes

#  Ingrediients for Asafoetida Raw  Mangoes Pickle ...

1. Desi raw mangoes...1 kilogram
2. Sendha salt......100 gram
3. Black salt.....1 Table spoon
4. Turmeric powder...1 Tea spoon
5. Asafoetida...1 1/2 Tea spoon
6. Red Chili powder....2 Table spoon full

#  Method Of Making...

1. Firstly, wash and dip the raw mangoes in the clean water for 2 hours.
( This is a healthy and traditional way because it removes the heat of raw mangoes. )

2. Then clean the water of mangoes with a cotton cloth for making them moisture less.

3. Peel the green skin of mangoes and cut them in thin slices so that they could become soft quickly.

4. Transfer these pieces of raw mangoes in a big container and add 100 gram rock salt and 1 tea spoon turmeric powder for a nice texture.
Mix it well.

5. Let it sit on the kitchen counter till a day.  Toss it in between 3 or 4 times. It will make it soft and juicy.

6. Next day, you will find lots of sour water in the container.
Now place a strainer over a big  bowl and sieve its sour juicy water in the bowl completely.

7. Then spread out these slices in the Sunlight for 3 to 4 hours to make them dry.
( It will increase the self life of pickle )

8.  Meanwhile, add asafoetida, black salt and red Chili powder in the left over sour water of raw mangoes for a nice texture and aroma.

9. Lastly, add all the pieces of raw mangoes in this spicy heeng water.
Toss it well.

10. Take a clean and dry pickle jar and fill this pickle tightly by pressing with a spoon...so that no gap should be there.
( This step is again helpful in increasing the  self life of all types of pickles. )

For quick results, just place it in the Sunlight for 5 days. It will make it more soft in less time.

Otherwise, as the time passes...it will be soft and juicy automatically and will go long till years.

In this way, delicious and healthy asafoetida mango pickle is ready to enjoy.

It tastes very yummy with poori, parantha and mathri.
It is also often used in making chutney in place of lemon and amchur.

Some people like it with dal or lentils.

#  Things To Cosider.....

1. Always take fresh and good quality of  mangoes for the pickle.

2. If you don't have sun light in your house then place the pieces under the fan for more time.
Just make it moisture less only.

3. Always use sterilized glass or food plastic jar for the pickle. Any metal jar is not safe.

4. Size of the pickle jar should be according to the quantity of pickle.
If your pickle is less in quantity then take a small jar.

5. Fill the pickle in the jar tightly..it will maintain its self life more.

6. After 2 or 3 months, place the pickle in the Sunlight for some hours.
It will enhance its taste and self life too.

Thanku Friends,
Thanks again.

Dry Mango Pickle ( Aam ka Sukha Achar )

Hello friends,

How are you !! I hope...you are fine.

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

# "Dry Mango Pickle" is that pickle that can be prepared with less oil and can go long till a year. It goes best in the tiffin box because it is dry in texture.

# It also tastes yum with mathri, state roti or Parantha and poori.

# During the summer, raw mangoes are found in the market in abundance.

# It helps us to protect from any liver related problems and promotes digestion.
It helps in cleaning the intestine by  detoxifying  them.

# So Pickles not only enhances the taste of our food but also are helpful in digestion.

# Let us start the recipe of "Dry mango pickle".

# Ingredients For "The Dry Mango Pickle"( Aam ka Sukha Achar )

1. Desi aam....750 gram
2. Rock salt....75 gram ( Sendha namak )
3. Asafoetida...1/2 Tea spoon
4. Turmeric powder...3 Table spoon ( 15 gram )
5. Fenugreek seeds....3 Table spoon full ( 25 gram )
6. Fennel seeds powder....3 Table spoon ( 25 gram )
7. Red chili powder....2 Table spoon ( 15 gram )
8. Mustard oil....150 gram

#  Method Of Making....

1. Wash the raw mangoes well by rubbing your hands and let them dip in the water for 2 hours....so that its heat could come out in the water.

2. Then take out them from the water and wipe out them completely with a clean cotton cloth.

3. Now cut its stalk ( danthal )  and cut them either in slices or in small cubes as choice.
( I have cut it into cubes )

4. Transfer these pieces of raw mangoes in a big bowl and mix 75 gram ( sendha ) salt.

( Just use a glass or food plastic bowl for it, avoid any metal pan. )

5. Let it sit for 2 days on the kitchen counter.

6. Next day,  you will find lots of sour and salty water in the bowl.

At this stage,  strain all the water of raw mangoes in a jar or bowl. 

Let them sit for few minutes so that the raw mango pieces could become dry.

7. Now spread these pieces of raw mangoes in the sunlight ( Dhoop ) for 5 to 6 hours in the normal temperature and if it  is scorching heat of 45 degree temperature....Then 3 hours are sufficient.
( Don't let them sit over dried in the sunlight for a nice green colour and texture. )
The purpose is to make them dry and without any moisture.

8. Meanwhile add whole fenugreek seeds in the remaining sour water of raw mangoes so that these seeds could be soft and fluffy.

9. Now everything is ready for making the Pickle.
Heat the mustard oil in a pan just enough to crackle a cumin seed only.

( Don't make it heat to the smoking point. )
Let it become lukewarm.

10. Take a deep bowl, add all the spices including.. asafoetida, red chili powder, turmeric powder, fennel ( saunf ) powder in this and mix all the spices with the help of a spoon.

11. Make a hole or well in the middle of these spices, pour the luke warm oil and sour water of raw mangoes along with methi seeds altogether.
Add raw mango pieces in this oil and spices and mix well.

12. Cover it and toss it for 2 or 3 times in a day.

13. Next day, just fill it in your Pickle jar.

Keep on tossing it for a week only so that raw mango pieces could absorb oil and water with spices well.

In this way, "Dry Raw Mangoes Pickle" is ready to enjoy. It can go long till a year.

You Tube video recipe below....

https://youtu.be/k3_PA2HtS84

# Note...

1. You can add 1 Tea spoon kalonji  seeds in this Pickle as choice.

2. Before filling the Pickle in the jar,  make sure that jar should be cleaned with boiling water and well dried in the sunlight.
It will maintain the self life of pickle till long.

 

3. I have not added coriander powder in the Pickle because it reduces the self life of pickle.

4. Just notice...this time I have not added turmeric powder at the time of marinating raw manga pieces in the salt.... because it makes the pickle brown ( samwala ) after get dry in the sun light ( Dhoop ) or in the shadow both.

If you add turmeric powder later with other spices....it brings a very nice texture.

And maintains the nice green colour of pickles.

5.  You can adjust the red chili powder as your liking.

6. Always use fresh and good quality of spices while making the pickles.

It will enhance the taste, texture and self life of your Pickle.

"Asafoetida and Mango Pickle"

https://makirasoihaii.blogspot.com/2019/07/asafoetida-and-mango-pickle-aam-ka.html?m=1

https://youtu.be/h2vlhQO7h0w

The following is..."Sweet Mango Pickle" ( Sun dried....Dhoop mei Paka hua )

Long life pickles more than 1 year...

Text recipe link below....

https://makirasoihaii.blogspot.com/2020/06/sweet-and-sour-mango-pickle-aam-ka.html?m=1

Video recipe link below....

https://youtu.be/OVkKYyUYf5I

Thanku Friends,
Thanks again.

• 

Traditional Gunda ( Lasode ) Pickle Recipe

Hello friends,
Namaskar....

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

# "Lisode ka Achar" or "Gunda Pickle" is a very delicious and healthy recipe.
It is very beneficial for us. It is found in the Summer only...so you can store it in the form of pickle till a year.

# It is used in Ayurveda and Unani system of medicine for treating cold, cough, fever, skin diseases and seminal weakness.

# Lisode are sweet in taste and has a white sticky substance as glue.
It is best used in the form of curry and pickle both.

# Let us start the recipe of "Lisode pickle"...

# Ingredients For Gunda Pickle..

1. Lisode or Gunda........1 kilogram
2. Mustard seeds powder...100 gram
3.Turmeric powder...2 Table spoon full
4. Red Chili powder...1 Table spoon full
5. Asafoetida...1 Tea spoon
6. Sendha salt...50 gram
7.  Mustard oil...300 gram

#  Method of Making .....

1. Firstly, wash the lisode well in an open water and dipping in a deep vessel two or three times.

2. Then place them on a strainer to drain out.
Now cut its stalks carefully with the help of a scissor so that the cap of lisode could not separate from lisode... otherwise lisode will get sticky.
( If you pluck lisode sticks  with your  hands, lisode caps will come out.)

3. After that, place a big pan on the high flame with 1500 ml.water ( 4 big glass).

4. As the water starts boiling, drop all washed and cleaned lisode in the boiling water.

5. Add half spoon turmeric powder for a nice texture.

6. Cook it while stirring till they become soft but not broken.
Just check them pressing by your thumb and first finger.
If you press it easily, then off the flame immediately.

7. Take out all the lisode from the boiling water in a strainer.

8. As they become dry and without water, just spread them out on a cotton cloth under the fan for 2 hours.

9. Now keep ready a big pan ( bhagona ) for the next process of pickle.
Add 1500 ml. mineral water in it.
( The best mineral water is that which is prepared by boiling and cooling method. )

10. Add fresh grinded mustard seeds powder, red chill powder, Turmeric powder, salt and asafoetida in this water.

11. Then, transfer lisode in this spicy and salty water....And mix them with a big spoon.
Cover it with a plate.

12. Let lisode sit in this water for 4 to 5 days and keep on stirring it two times a day.

13. After this period,  you will see that they have become more soft, fluffy and juicy.

14. Now they are ready for making its pickle.
Just drain out its upper water ( achar ke uper ka pani ) in a container and let the last spicy water remain in the same pan.
( Achar ke neeche ka masala ).

15. Add 300 ml.mustard oil in a pan and heat it on medium flame.
Let it cool completely.

16. Lastly, add this oil in the lisode and mix well.

17. Transfer it in clean and dry pickle jar.

In this way, "Delicious Gunda Pickle"is ready to enjoy.

You can eat it at this time also but after 15 days it will be more delightful.

You can store it till a year.

#  Note.....

1. Always take fresh and good quality vegetables for the pickle...it increases its self life, taste and texture.

2. After filling the pickle in the jar, just check that lisode should be dipped in the oil fully.
It is necessary to keep them stay long.
It takes less oil because its spicy mustard water is mixed in the oil too.

3. Instead of throwing its spicy water, you can take it. It is tasty and healthy too like other kaanji water.

Thanku Friends,
Thanks again.

Plum or Prunes Squash ( Aloo Bukhara ka Sharbat )

Hello friends,
Namaskar....

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

# "Aloo Bukhara" ( Plum ) is a very delicious red colour fruit in round shape.
Its size is bigger than lemon.
It has sweet and sour taste.

# It is very delicious and is an excellent source of Vitamins, minerals, fibre and Anti-oxidants.

# It is low in calories relatively but extremely nutritious.

# If you try this fruit in the form of squash or Sharbat...You will like to make it more and more.

# You will find it super delicious in taste and texture both.

# Let us start the recipe...

# Ingredients For Plum Squash ( Aloo Bukhara Sharbat )

1. Prunes.....250 gram ( Aloo Bukhara )
2. Sugar......150 gram
3. Lemon juice... half lemon ( optional )
4. Black salt....1 Tea spoon
5. Cumin powder....1Tea spoon ( roasted )
6. Ice cubes....1 bowl
7. Water......3 Cup

# Method Of Making....

1.Firstly, wash the Aloo Bukhara in an open water.

2. Then transfer them in the pressure cooker with 2 cup of water.

3. Get it boil till 1 or 2 whistles on high flame and off the flame immediately.

4. Let it cool completely.
Then mash it and seperate its pulp from its seed ( stone ) and sieve it in a strainer.

5. Now either mix sugar in this thick juice of Aloo Bukhara and churn it in the mixer jar....or add powder sugar (150 gram ) in the seperated juice of Aloo Bukhara.

6. Now mix ice cubes and 1 cup water in the juice and mix it again in the mixer jar or in any deep vessel.

7. Lastly, add black salt, roasted cumin powder and lemon juice in the Aloo Bukhara ( prunes ) squash.

8. Mix it well and pour in the glasses.
Just serve it chilled.

Garnish it with the slice of Aloo Bukhara, lemon and mint leaves.

In this way,  delicious and nutritious "Aloo Bukhara Squash" is ready to enjoy.

#  Note....

1. Just boil Aloo Bukhara in the pressure cooker till 1 or 2 whistles on the high flame.
It is sufficient and off the flame immediately.
Let it pressure down by itself.

2. You can avoid Lemon juice if you don't like it.

3. If you add powder sugar in this Sharbat....Then you can make it in any deep vessel with the help of hand blender ( Rai ) in place of mixer jar.

Thanks friends,
Thanks again.

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.