I want the recipe of mango pickle and paapad.?

Question

Plz give me the recipe of these two,with their indrigents.it's urgent. it will b very nice of u all, if u can give me the exact recipe of these two.thank u.

Answer 1

www.sanjeevkapoor.com

Answer 2

MANGO PICKLE

Ingredients:

Raw firm mangos (medium) 4
Mustard oil 2 cups
Mustard seeds 1/2 tbsp.
Aniseed 1 tbsp.
Nigella seeds 1 tbsp.
Fenugreek Seeds 1 tbsp.
Red chilli powder 3 tbsp.
Turmeric Powder 1 tbsp.
Salt 1/4 cup

Method:

1. Cut each mango into 8 pieces. Put the mango pieces in a clean, dry earthern jar and add salt to it. Shake well. Keep in sun for one day.
2. Mix all the ingredients mustard seeds, aniseed, nigella seeds and fenugreek seeds, red chilli powder and turmeric powder.
3. Heat mustard oil well until smoky and then let it cool.
4. Mix all the ingredients and salted mango pieces thoroughly either with clean dry hands or clean dry spatula. Pour half oil and shake the jar so that all the mango pieces get properly coated with pickle masala and oil. Press firmly and pour the remaining oil. There should be enough oil so that all the mango pieces dip well in oil.
5. Close the mouth of jar with muslin cloth and keep in sun for 12-15 days before use. Stir and shake the jar carefully, atleast once in a day

PAPAD

15 min 10 min prep

Change to: papads US Metric
6 pappadams
3 tomatoes, chopped
2 onions, chopped
1 fresh green chili pepper, chopped
6 sprigs cilantro, finely chopped

Method-

1) Mix all the ingredients in a bowl except the papads.
2) Roast the papads on high flame, turning each side.
3) Be careful not to burn them up.
4) On each roasted papad, spread the fresh masala.
5) Serve before or with your lunch or dinner.

ENJOY!!

Answer 3

this could make approximately a million.4kg/3lb of chutney - adequate to share around with kin, pals and associates! aspects * 115g/4oz raisins * 115g/40z sparkling dates, pitted and chopped * a million crimson pepper, seeded and sliced * 2-4 sparkling eco-friendly chillies, chopped * 450ml/3/4 pint cider vinegar * 12 mangoes, stoned and sliced * 450g/a million lb comfortable brown suagr * 2 teaspoons overwhelmed garlic * 3 tablespoons peeled and grated sparkling root ginger * a million onion, finely chopped * a million tablespoon salt * 5 tablespoons lemon juice # In a extensive bowl, mixture the raisins, dates, crimson pepper and chillies. # Pour a million/2 the vinegar into the bowl. cover the bowl with an the various way up plate and enable this stand to marinate for twenty-4 hours. # Get an incredible, shallow heavy-based pan. Pour the marinaded mixture into this pan and upload the relax aspects. # place on low heat temperature. Stir until at last the sugar dissolves. # grant to the boil. decrease lower back heat temperature and simmer for one hour or until at last thickened. Stir if needed. # Cool the mixture quite. # Pour the mixture into 3 warmth and sterilized jars (approximately 450g/ 1lb each and each and each and each jar). # Seal on a similar time as chilly. Label with call, aspects and date.

Answer 4

Mango Pickle

Ingredients

12 medium size raw mangoes
300 gms mustard powder
250 gms red chili powder
250 gms salt (not more than 150 to 200 gms if using iodised salt)
50 gms fenugreek seeds
1 1/2 kgs sesame seed oil
optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned

Method

Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.

Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

Tips

For those who have never tried making this delicacy at home a few tips may come in handy.

1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.

2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.

3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars.


Serves: 4
Cooking time (approx.): 5 minutes
Style: North Indian Vegetarian (Rajasthani)

4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste


Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:

Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).