Instant Mango Pickle

This pickle made of raw mango can be made instantly and should be finished instantly too. I mean, it would not stay for more than 3-4 weeks. This is a temporary pickle which does not have the shelf life as long as the regular mango pickle ( avakaya )
I usually make this with just 1 raw mango so that it can be finished soon.
Eat it with curd rice and I bet you will be addicted.

Ingredients :

• Raw Mango - 1 ( green and hard )
• Red Chili Powder - 3 tbsp or to taste
• Mustard Seeds - 2 tsp
• Fenugreek Seeds- 1 tsp
• Salt - 2 tbsp or to taste
• Turmeric Powder - 1/2 tsp
• Sesame Oil - 3/4 - 1 cup

Directions : 

• Wash the mango and pat it dry. Chop finely along with the skin.

• Roast fenugreek seeds till they start to change color. Add mustard seeds and roast them too for a few seconds. Remove and keep aside. Let it cool.Grid them to a very fine powder 

• Add this powder to the chopped mango. Add red  chili powder, turmeric, and salt. Mix well.

• Heat oil in a pan. Let it cool down a bit and then pour this oil over the spiced mango pieces and mix well. Alternatively ( which I prefer ) you can sputter just half a tsp of mustard seeds and one whole red chili in the hot oil. Cool down a but and add to the spiced pieces. Mix very well. 

• Store it in a glass jar. 

Note : Make sure everything you use, from mixing bowl to spoon to glass jar, every thing should be dry. Moisture can spoil the pickle. 

Storing Fresh Coconut

To store fresh coconut for long, grate and fill in the freezer bags and freeze.

Whenever you want to use it, thaw and use

Palak Raita

Ingredients:

• Spinach - 2 cups
• Curd - 1 cup
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Red Chili Powder - to taste
• Roasted Cumin Powder - to sprinkle
• Salt - to taste
• Oil - 1 tsp

Directions: 

• Beat the curd and keep aside.
• Wash spinach and discard the stems.
• Steam on low heat until tender.
• Drain and chop very finely or grind roughly. Do not throw the drained water. I like to use that water to knead the dough for roti.
• In a small pan, heat oil and splutter mustard seeds and cumin seeds. Let it cool down a bit. Pour it in the beaten curd.
• Add chopped or ground spinach and mix well.
• Add salt, red chili powder and roasted cumin powder.
• Serve chilled or at room temperature with any paratha.

 ( picture coming soon )