Sunday, May 22, 2016

Green Chilli - Pickle

Green Chilli Pickle

250 gm fresh Green Chilies
4 medium sized Lemons
1 tbsp Cumin Seeds
1 tbsp Fenugreek Seeds
1 tbsp. Vinegar
4 tbsp of Oil
Asafoetida (Hing)
Salt to taste

Finely cut green chilies. Add lemon juice + salt to chilies. Dry roast cumin and fenugreek seeds and powder them. Heat oil, add Asafoetida, add the powder, vinegar, and green chilies and mix it well. Remove from fire. Let it cool. Preserve this in a glass bottle and use this after 3 or 4 days.


Lemon - Pickle

Lemon Pickle

10 Lemons (Big Yellow ones)
1/5 teaspoon Asafoetida (Hing)
1/4 teaspoon Turmeric
1/2 teaspoon Mustard
2 Teaspoons Red Chilli powder
1/2 teaspoon Fenugreek seeds (Methi) powder
Salt to taste
1/4 Cup any Cooking Oil (you may add more if like oilier)

Cut half of the lemons (five) and extract juice from it. Cut other half of the lemons into 8-10 pieces each. Heat oil in saucepan and add Asafoetida and then add mustard and wait for them to splutter. Add chopped lemons and juices together. Add turmeric on the top. With low heat, boil the mixtures for 15 minutes with lid covered. Add mustard powder, red chili powder, fenugreek powder & salt. Let it cool. Put into dried glass/plastic bottles to preserve.


Sweet Mango - Pickle

Sweet Mango Pickle

5 kg - Alphanso Green Mangoes
2 kg - Jaggery (finely chopped)
1½ kg - Sugar
400 gm - Salt
250 - 300 gm Red chili Powder
25 gm - Turmeric
300 gm - Fenugreek seed's powder
100 gm - Mustard seed's powder
2 tsp - Asafoetida (hing)
500 gm - Mustard Oil

Wash mangoes, peel off its skin & cut into pieces. Put the pieces in a deep vessel & add half the quantity of salt & little turmeric powder to it & mix well. Cover the vessel & keep it for 1 day. Stir 2-3 times at regular interval. Heat mustard oil in a pan. Take a wide vessel & add fenugreek seed's powder, mustard seed's powder, asafoetida & warm oil. Mix the mixer properly. When lukewarm, add salt & mix well. When cool, add red chili powder & turmeric powder. Then add jaggery & sugar, Mix well. Keep this mixer also for one day & keep stirring at regular intervals. The next day, take out the pieces of mangoes in dry cloth & keep it to dry properly. When done, add them to the prepared mixer & mix it well with the help of hands. Put it into a wide-mouthed bottle so that it can be stirred. Bring it to use when jaggery dissolves completely.
Note: If you use any other mango instead of alphanso, then keep it in salt & turmeric mixer for 2 days. Always keep the bottle in which you store pickle, in sunlight for atleast half an hour after washing it clean.


Chunda - Pickle


Raw mangoes - 2 kg
Turmeric powder - 1 tbsp
Red chili powder - 3 tbsp
Cumin powder - 1 tbsp
Sugar - 500 gm
Salt - as per taste

Wash, peel and grate the mangoes. Add salt and turmeric powder to the grated mangoes. Mix well and set aside in a stainless steel or glass vessel. After an hour press the mango between the palms and squeeze out all the water. Transfer into another vessel. Add sugar and mix well with grated mangoes. Put the grated mango and sugar in a thick-bottomed vessel. Put the vessel on a slow flame and cook, stirring constantly. Cook for about 35-40 minutes or until the water evaporates and sugar syrup is formed. Remove from the gas and let it cool. When cooled, add red chili powder and cumin powder and mix well. Store in a dry, clean, sterilized glass jar with a tight lid.


Monday, April 13, 2009

Mango Salsa

Mango Cooler


3 cups Milk
1 tsp Vanilla
1 cup Mango chunks
1 cup Pineapple chunks

Place all ingredients in blender and blend well
Add ice and blend again until smooth and creamy.

Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g. juice or soda), Any secondary ingredient.

Mango Margarita


Ice Cubes
180 ml Tequila
180 ml Sour Mix
60 ml Triple sec
1¼ cups cubed, peeled Mango

Pour liquids into blender, then cut mango and blend for 10-15 seconds.
Top with ice to fill blender and blend for another 30 seconds or until desired consistency.

Tip: All alcoholic beverages are either fermented or distilled. Your fermented beverages are beer and wine. Your distilled beverages are vodka, whiskey, rum, liqueurs, etc.

Mango and Papaya Shake


1 litre Curd
Lemon juice
Grated Ginger
2 cups Pineapple juice
1 Papaya, seeded and sliced
1 Mango, seeded and sliced
Grated Nutmeg and Cardamon

Put the papaya, mango, pineapple juice, and curd in a blender.
Add the ginger, lemon juice, nutmeg and cardamon to taste and blend until smooth.
Pour the shake into tall glasses, add ice cubes and a sprig of mint for garnish.

Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints.

Mango Madness


½ cup Curd
3-5 Ice cubes
180 ml Buttermilk
1 tbsp Lemon juice
½ tsp ground Ginger
2½ cups diced Mango, frozen
1 tsp Ginger, grated and chopped

Combine the buttermilk and curd in the blender.
Add the mango, lemon juice, fresh ginger and ground ginger.
With the blender running, add the ice cubes one at a time until the desired consistency is reached.

Tip: Eat something before and during alcohol consumption. This slows the absorption of alcohol. Fats and carbohydrates are best for slowing absorption. Sugars intake prevents hang-overs. Cakes and pastries are the party food that has lots of all three.

Mango Frappe


1 cup Milk
2 tbsps Sugar
4 to 6 Ice cubes
1 tbsp Lemon juice
¼ tsp Vanilla extract
1½ cups Mango, chopped

Place chopped mango in freezer for 30 minutes.
Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
Add ice cubes; process until smooth. Serve immediately.

Yield: 3 cups

Tip: Some think that this is the main problem for hangovers. There is little evidence to support this view. There is however some that suggests not to mix drinks made from the grape and the grain, ie don't drink wine and whisky.

Mango Strawberry Smoothie


½ cup Curd
6 Ice Cubes
1 ripe Mango, chunks
1 cup Strawberries, cut up

Prepare all the fruits in small chunks.
Liquidise all the ingredients together in a blender.
Serve immediately.

Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients.

Mango Punch


2 qts Water
1 cup Sugar
½ cup Grenadine
½ cup Lemon juice
4 cups fresh Mango puree

Puree mango in food processor or blender until smooth; strain to remove any pulp.
Place puree in large pitcher or punch bowl. Stir in water, sugar and lemon juice.
To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp grenadine to each glass.

Serves: 8-12

Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.

Mango Lassi


1 cup Curd
1 pinch Salt
1 tbsp Sugar
3 cups cold Water
1 Mango, chopped
Mint leaves to garnish

In a blender, combine curd, mango, sugar, water and salt. Blend until smooth.
Pour into glasses and serve garnished with a sprig of mint.

Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink.

Mango Rice


Curry leaves
4 tbsps raw Peanuts
150 gms Basmati Rice


6 Red Chillies
½ tsp Turmeric Powder
1½ tsps Mustard seeds
½ tsp Asafoetida powder
1½ cups Grated Green Mango
4 tbsps Fresh Coconut, grated

For Tempering

3 tbsps Oil
Curry leaves
1 Red Chilli, halved
1 tsp Mustard seeds
1 tbsp Chana Daal, rinsed

Cook the rice and spread on a platter to cool. Set aside.
For masala: place mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango. Blend into a fine paste. Set aside.
For tempering heat the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Sauté for a few minutes over a medium heat, until the mango is cooked.
Now add the masala. Cook until the raw smell disappears. Remove from heat and set aside.
When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended.
Serve hot with fried.

Serves: 4

Mango Curry


1 tbsp Oil
¾ tsp Salt
1 inch Ginger
6 Red Chillies
1 tbsp Jaggery
2 Onion, sliced
½ Coconut, grated
½ tsp Cumin seeds
6 Pods Garlic flakes
1 tsp Coriander seeds
½ tsp Turmeric powder
250 gms Green Mangoes

Peel green mangoes. Slice each mango into small pieces, removing seed. Wash and keep aside.
Grind together coconut, chillies, garlic, ginger, cumin and coriander.
Heat oil and fry onions till transparent.
Add ground mixture and stir-fry well, till oil begins to leave the masala. Add mango slices and jaggery
Pour one glass water. Add salt and cook on medium flame till mangoes are tender and curry thickens.

Mango Burfi


1 cup Ghee
2 cups Sugar
4 cups Mango Pulp
3 tsp Cardamom powder
15-20 Cashewnuts, Almonds

Mix sugar and water in a bowl and boil until sugar syrup is formed.
In a thick bottomed vessel, put mango pulp and boil.
As pulp starts to boil add sugar syrup and stir well until it gets thickened.
Now add fried cashewnuts and almonds and mix well. Whenthe pulp starts to thicken add cardamom powder.
Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate.
When cooled cut into pieces.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Sweet Mango Rice


2 tbsp Ghee
¾ cup Sugar
1 cup Mango pulp
1 cup Basamati Rice
3 tbsp Condensed Milk
½ tsp Cardamom Powder and Kesar

Wash and drain the rice.
Fry it in the ghee and mango pulp in a pan till aroma exudes on low heat.
Add cardamom powder, kesar, sugar and milk to it. Stir it for sometime.
Add 2 cups of water and stir it well.
Cover with lid and let it cook on slow flame for about 14-15 min (do not stir).
Garnish with dry fruits like almonds, cashewnuts, raisins.
Serve hot or cold with ghee.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Mango Kulfi


½ cup Sugar
3 tbsp Water
1 tbsp Lemon juice
Few strands of Kesar
3½ cups Mango puree
1 tbsp unflavoured Gelatine
Shelled roasted Pistachios, ground
1½ cup Whipping cream, whipped until stiff

Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes.
Cook over low heat until dissolved.
Place mango puree in a large bowl; add sugar, lemon juice, kesar strands and dissolved gelatin. Stir until the sugar dissolves.
Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour.
Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
Garnish with plenty or ground roasted pistachio nuts.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Mango Souffle


3 Eggs
½ cup Sugar
2 tsp Gelatine
3/4 cup Cream
½ cup Mango Puree
½ cup Mango slices, cut into small pieces

Soak gelatin in 1/4 cup of water.
Separate egg yolks and whites.
Add mango puree and sugar to the yolk and cook over a pan of hot water till the sugar dissolves.
Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
Beat the cream and add to this mixture. Also add the mango slices.
Beat egg whites stiff and fold into the soufflé mixture.
Set in freezer for at least two hours. Decorate with cream and mango slices.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.

Mango Pudding


300 ml Water
20 gms Butter
200 gms Sugar
Coconut Powder
250 ml Ice Water
400 ml Fresh Milk
300 gms Mango Puree
40 gms Gelatine Powder
250 gms Whipping cream

Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.

Tip: Cadbury's nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.

Mango Ice Cream


1 cup Sugar
9 Egg Yolks
1½ cups Milk
2 ripe Mangoes, sliced
1½ cups Heavy Cream

In a medium heavy-bottom saucepan, combine the milk, cream and 1 tbsp of the sugar. Bring just to a scald.
Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spatula, until the mixture has thickened slightly and coats the back of the spoon.
Strain the mixture through a fine sieve into a bowl and nestle it in a larger bowl of ice. Cool, stirring occasionally.
Meanwhile, purée the mangoes in a food processor. Whisk the mango purée into the cooled custard.
Transfer to an ice cream maker and freeze according to the instructions. Transfer to a storage container and freeze until firm.

Makes: One quart

Tip: Never boil gelatine. Only warm to dissolve.

Mango Sherbet


1 Egg white
3/4 cup Sugar
1 tbsp Lemon juice
3 tbsps Cream, whipped
2 large Mangoes, puréed and strained

Put sugar and 1¼ cups water in a heavy-based saucepan and stir to dissolve. Boil for 5-6 minutes. Remove from heat; stir in lemon juice and let cool.
Stir mango purée into syrup and pour into a shallow metal container. Cover the mixture freeze the mixture to the slushy stage.
Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well.
In a separate bowl, whip egg white until stiff but not dry.
Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
About 30 minutes before serving, transfer the sherbet to the refrigerator.

Serves: 4 to 6

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

Mango Custard


1 tsp Lemon juice
¼ cup Cornstarch
1 cup Skimmed Milk
1 tsp Coconut extract
2 cups Ripe Mangoes, chunks
3 tbsp firmly packed Brown sugar

Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved.
Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly. Add some mango chunks before servng.

Serves: 6

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Mango Mousse


3 Eggs
50 gms Sugar
300 ml Cream
1 tbsp Gelatine
¼ cup Orange juice
300 gms Ripe Mangoes
Oange rind to decorate, optional

Press the mangoes all over to soften the flesh, then peel off all the skin. Scrape the flesh sticking to the stone. Puree in a blender. Add orange rind and keep aside.
Place the eggs and sugar in a large bowl and whisk until pale and creamy.
Whisk mango puree, a little at a time, into the egg mixture, whisking well after each addition.
Place the orange juice in a small bowl and sprinkle the gelatin over it and leave to soak for 5 minutes.
Place the bowl over a saucepan of simmering water and stir until dissolved. Keep aside to cool.
Lightly whip the cream and lightly fold half of the cream into the mango mixture and keep the rest covered in the refrigerator.
Gently stir the gelatin into the mango mixture.
Pour the mixture into two liters serving dish. Chill for several hours or overnight.
Decorate with piped cream and orange rinds.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Mango Chutney


6 Cloves
6 Peppercorns
175 gms Sugar
½ tsp Onion seeds
4 tbsp Malt Vinegar
Salt according to taste
2 Cloves Garlic, crushed
½ tsp crushed dried Chillies
1 tsp Roasted Cumin Seeds
Ginger, 5 cm long, finely sliced
Thin peel of 1 Orange or Lemon
450 gms Unripe Mangoes, peeled and cubed

In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar. Simmer until the flavours of the spices infuse into the vinegar – about 15 minutes on a low heat.
Add the mango, ginger, garlic and peel, if using. Simmer until the mango is mushy and most of the vinegar has evaporated.
When cool, pour into sterilized bottles. Leave for a few days before serving.

Raw Mango Raita


½ kg Curd
3 tsp Sugar
Salt to taste
½ tsp Urad Daal
1 tsp Cooking Oil
¼ tsp Mustard seeds
2-3 Whole Red Chillies
2 medium Raw Mangoes, peeled and grated

Sprinkle salt over grated mango and leave it for a few minutes.
Squeeze out the excess water by pressing with your palms.
Tie the curd in a muslin cloth so that excess water drains out.
Add sugar, salt and raw mango. Mix well.
In a small frying pan heat the oil. Add red chillies, urad dal and mustard seeds.
Allow them to splutter. Immediately add it to the above curd mixture.
Garnish with coriander leaves before serving.

Mint and Mango Chutney


1 tsp Sugar
4 Green Chillies
1 chopped Onion
Handful Mint leaves
3-4 Green Mangoes

Slice mangoes to small chunks.
Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste.
Add salt to taste.

Mango Jam


12 Cloves
1½ kg Sugar
1½ tsp Citric Acid
¼ tsp Cinnamon powder
1 kg Mangoes, half ripened
2 pinch Potassium meta bisulphate

Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango.
Slightly crush the clove and put this along with the cinnamon into some water. Heat it. Bring to a boil and then lower the heat and simmer for a minute or two. Strain and keep liquid aside.
Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire.
Add sugar and citric acid to it, and cook over low heat till sugar dissolves. When dissolved, increase the heat and bring to a boil, and cook till jam becomes thick.
Take the jam off the heat. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.

Cooked Mango Raita


1 tsp Oil
1 cup Curd
½ tsp Sugar
Salt to taste
1 Red Chilli, flakes
1 tbsp Chopped Onion
1 tsp Mustard Powder
2 medium Ripe Mangoes
¼ tsp Black Mustard seeds
1 tbsp Grated fresh Coconut
1 Green Chilli, finely chopped

Peel and cut the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt. Whisk together and add to the mango cubes. Stir.
Heat oil in the pan. When hot add the mustard seeds. When seeds begin to pop, add the red chilli and onion. Let the onion turn brown.
Take off the fire and add to the curd mixture. Mix well and serve at room temperature or cold.
Garnish wirh chopped coriander leaves.
Prepare in advance to let all flavors blend together.

Mango Raita


½ kg Curd
2 tsp Sugar
Salt to taste
Chaat Masala
Cumin Powder
Pepper to taste
2 big ripe Mangoes
Green Chilli, chopped
Few Mint leaves, finely chopped
Coriander leaves, finely chopped

Beat the curd. Put salt, pepper and sugar.
Add coriander leave, mint leaves and green chilli and mix well.
Now add evenly cut small pieces of mangoes.
Decorate with chaat masala and cumin powder.
Keep it in the fridge and serve cold.

Mango Ketchup


1 tsp Salt
1-2 Cloves
½ cup Sugar
60 ml Vinegar
½ cup White Wine
1 tsp Chilli Powder
4 medium Mangoes
½ tsp Ground Allspice
1 tbsps Ground Ginger
1/8 tsp Ground Cinnamon

Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender.
Add remaining ingredients and puree until well combined.
In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.

Raw Mango Murabba


1 tsp Aniseed
750 gms Sugar
1 tbsp Kishmish
½ tsp Citric acid
½ kg Raw Mangoes
1 tsp Cardamom powder
Few Drops of Kewda essence
8 Green Cardamom, seeds only

Peel, cut and deseed the mangoes.
Boil in water, when done throw away the water.
Add sugar and citric acid to the water and cook to one-thread consistency. Remove the scum from the surface of the syrup.
Add mango slices, simmer till the syrup thickens and the slices become tender and slightly translucent. Leave for 10-12 hours.
Remove the mango slices from the syrup.
Boil it again till acquires one-thread consistency.
Add cardamom powder, kishmish, aniseed and mango slices to the syrup and cook for a few minutes.
Remove from the heat and cool.
Add ruh kewda and store.

Mango Banana Chutney


¼ tsp Salt
25 gm Kishmish
1 Cinnamon Stick
1 medium Mango
¼ tsp Garlic paste
¼ tsp Chilli powder
3 medium Bananas
75 gm Brown sugar
1 tsp Garam Masala
2.5 cm piece of Ginger
75 ml White wine vinegar

Place the vinegar, sugar, ginger, salt, garam masala, cinnamon, garlic and chilli powder in a small saucepan.
Peel two of the bananas, slice and add to the saucepan.
Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder.
Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
Serve hot or cold.

Serves: 4-6

Sweet Mango Chutney


2 tbsps Salt
150 gms Garlic
600 gms Jaggery
120 gms Sultanas
120 gms Kishmish
1 tbsp Chilli powder
1 tsp Ground Cloves
1 tbsp Ground Cumin
3 lb Fresh firm Mangoes
1 tbsp Ground Coriander
150 gms Ginger, chopped

Peel the mangoes and slice, retaining all the juice.
Put the mango slices in a pan with just enough water to cover and bring to boil.
When simmering add jaggery and extra water if necessary to prevent sticking.
Puree the garlic, ginger, kishmish and sultanas, then add the spices.
When the mango reaches a jam like consistency, add the puree and the salt.
Stir and allow to simmer, adding water if needed.
When it thickens sufficiently, remove from heat.
Cool and bottle. Leave for a minimum of 3-4 weeks before serving.

Mango Papaya Relish


2 tbsp Olive oil
2 Lemons, juiced
1 pod Garlic, minced
½ cup Papaya, diced
6 Green Chillies, pureed
½ cup Firm mango, pureed
2 tbsp Coriander leaves, minced

Combine the chillies, lemon juice, olive oil, coriander leaves, and garlic to make a marinade.
Toss the pureed mango and papaya in the mixture and allow to sit for at least an hour to blend the flavors.

Sweet n Sour Mango Chutney


2 Cloves
¼ tsp Salt
2 pods Garlic
75 ml Vinegar
2 Cardamoms
100 gms Sugar
50 gms Sultana
225 gms Mangoes
½ tsp Chilli powder
1 tsp Ginger, crushed
2 tsps Mustard seeds

Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar.
Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves.
Mix all these ingredients together and add the vinegar, chilli powder and salt.
Put in a pan, add the remaining sugar and cook for 10- 15 minutes.
Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.

Mango Dip


2 tsps Sugar
1 Ripe Mango
1 tbsp Fish Sauce
2 tbsp Lemon juice
Salt according to taste
2 tbsps Coriander leaves, chopped
2 Red Chillies, seeded and chopped

In a blender combine all the ingredients and blend.
Spoon into bowl and refrigerate.

Mango Salsa


3 tbsps Lemon juice
2 tbsp Ginger, minced
1 Green Chilli, minced
1 cup Cucumber, diced
1 cup ripe Mango, diced
1 Tomatoe, seeded and cubed
½ medium Red Onion, chopped
2 tbsps Coriander leaves, chopped

Combine all of the ingredients in a bowl.
Season to taste with salt and pepper.

Mango Pickle


2 tbsp Salt
3 tbsps Aniseed
½ tsp Asafoetida
6 tbsps Mustard Oil
2 tbsps Onion seeds
3 tbsps Cumin Seeds
3 tbsps Chilli powder
2 tsp Turmeric powder
4 cups raw Mangoes, chopped

Combine the mango pieces and salt and mix well. Leave aside for about one hour.
Drain out and discard the mango water.
Add asafoetida, turmeric powder, fennel seeds, cumin seeds, onion seeds, chilli powder and mustard oil and toss well.
Transfer to a clean, dry glass jar, close tightly and let it mature for 4-5 days. Stir daily 2-3 times

Makes: 4 cups

Mango Chutney


5 tbsp Oil
1 cup Sugar
¼ cup Vinegar
1 Onion, diced
2 Lemons, juiced
½ tsp Cumin seeds
¼ tsp ground Cloves
2 tbsps Ginger, minced
1 tsp ground Coriander
1 tsp ground Cinnamon
2 Green Chillies, seeded and diced
4 green Mangoes, peeled, cored, and sliced

Heat oil in saucepan and saute onions for 4-5 cminutes.
Add chilies and cumin seeds and saute until fragrant.
Add the cloves, cinnamon, and coriander.
When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft.
Add the lemon juice, vinegar, remaining oil, ginger, and sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until thick.
Pour into hot and sterilized jars and seal when cold.

Ice Cream & dessert

Vanilla Ice Cream

1 quart Half & Half
2½ tsp Vanilla extract
1¼ cups Condensed Milk

Beat half and half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours.
Beat on medium speed for 30 seconds.
Freeze for additional 4 hours or until firm.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Mango Sorbet

150 ml Water
150 gm Sugar
Juice of 1 Lemon
Cardamom powder
300 gm Mango puree

Put sugar in a small saucepan with water. Stir until the sugar has dissolved. Simmer briskly 3 to 4 minutes to make a syrup.
Remove from the heat and chill.
When it is cold, add it to mango puree, together with the lemon juice and cardamom powder.
Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.

Serves: 3-4

Tip: Chocolate burns very easily and must be watched carefully when melting.

Banana Frozen Curd

1 kg Curd
1 cup Castor Sugar
1 tsp ground Cinnamon
1½ cups Banana puree

Combine yoghurt and sugar and mix well.
Add cinnamon and banana.
Pour mixture into a small metal container and freeze for one and a half hours.
Remove from freezer and beat until smooth. Return to freezer for one hour.
After one hour remove from the freezer and beat again. Return to freezer and allow to set.
Serve with caramel wafers or sliced fruit.

Serves: 12

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Watermelon Sorbet

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Lemon Sorbet

1 cup Sugar
1 cup Water
5 tbsp Lemon zest
3/4 cup Lemon juice

In a medium saucepan, heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool.
Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture until firm.
Scoop into dessert bowls and serve.

Tip: Chocolate burns very easily and must be watched carefully when melting.


Peach Ice Cream

1 cup Milk
1 cup Sugar
2 tsp Vanilla extract
3 cups Double cream
900 gm Peaches, peeled and stoned

In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining sugar, and vanilla to peaches, stirring to blend. Refrigerate for atleast three hours.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions.
To serve, scoop into dessert bowls

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

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Iced Indian dessert

50 gm Butter
50 gm Castor Sugar
A few split Pistachios
1 green Apple, sliced
300 ml Double cream
½ tsp Mace, grounded
50 gm fresh Bread crumbs
25 gm blanched split Almonds
400 gm tin Mangoes in syrup, drained
25 gm Banana flakes, roughly crushed
6 Cardamom, seeds removed and crushed

Heat the butter in a frying pan and fry the breadcrumbs until golden.
Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.


Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

Mango Pineapple Granita


½ cup Honey
Juice of 2 large Limes
2 cups Papaya nectar
1¼ cups Pineapple chunks
1¼ cups frozen Mango chunks

Blend all ingredients in a blender or food processor.
Pack in an airtight container and freeze for storage.
The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing.
Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

Tip: To intensify the sweetness of any dish,add a pinch of salt.


Strawberry Grapefruit Sherbet

1 cup Grapefruit juice
1 cup granulated Sugar
2 pints Strawberries, rinsed and hulled

Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.
Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
Serve chilled.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice more drips!


Mango Lime Sherbet


Pinch of Salt
6 ripe Mangoes
1 tbsp Lime juice
1 cup Simple syrup

Purée the mangoes with the salt and lime juice until smooth.
Combine with simple syrup and freeze.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.


1 Lemon Rice
1 cup Rice, 2 tsp Oil, Salt to taste, ½ tsp Ginger, 2 Green Chilli, ½ tsp Turmeric, 2 tsp Urad Daal, Coriander leaves, 2 tsp Chana Daal, 5 tsp Lemon juice , 4 whole Red Chilli, Some Curry leaves, 1 tsp Mustard seeds, A pinch of Asafoetida,
Boil the rice, drain and keep aside.
Heat the oil in a vessel. Add mustard seeds, asafoetida, curry leaves, ginger, chillies, urad daal, chana daal and the turmeric.
Add the lemon juice, salt, water and simmer for 3 minutes.
Add the rice and mix well. Finally garnish with coriander.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

2 Jeera Rice
3/4 tsp Cumin powder, 1 Onion, finely sliced, 5 cups cooked Rice, ½ tsp Cumin seeds, 4 tsp Ghee or Oil, Salt to taste,
Heat oil in a pan and add cumin seeds.
When they splutter, add the sliced onion and fry till the onions become transparent.
Then add cumin powder and cook for a minute.
Finally add the cooked rice and salt & mix well.
Cook for couple of minutes on medium heat and serve.
Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes.

3 Orange Rice
2 Oranges, 4 tbsp Butter, 2 cups Sugar, 20-25 Almonds, ½ cup Orange juice, 2 cups Basmati rice,
For the caramel:
½ cup Sugar,
Wash and soak rice for 30 minutes. Drain and then put to boil in 2 cups of water, to have it half cooked.
Boil sugar in 1½ cups of water for 5 minutes. Add rice followed by orange juice and mix gently. Cover and cook until rice becomes tender.
Peel oranges and cut the rind into thin strips. Sauté these slightly in butter and mix into the rice.
Peel the thin skin off the orange segments and mix the segments into the rice, reserving a few for decoration.
Caramelise sugar over medium flame and add almonds. Pour onto a greased steel plate to allow to set. Once set, crush it coarsely.
Serve the orange rice hot, decorated with the orange segments and caramelised almonds.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

4 Methi Pulao
2 tbsp Oil, ¼ cup Peas , Salt to taste, 2 Bay Leaves, 2 Onions chopped, 3 cups Basmati Rice, 1 tsp Garam Masala, ½ cup Tomato puree, ¾ tsp Turmeric powder, 10-12 Cauliflower florets, 3 cups Fenugreek leaves, 3 Green Chillies, chopped, ½ cups Desiccated Coconut, 3-4 Whole Red Chillies, dried, Fried Cashewnuts for garnishing,
Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water.
Pick, wash and soak the rice for 30 minutes. Drain well before using.
Grind together, onion, desiccated coconut and green chillies to a paste.
Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour.
Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes.
Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked.
Remove from flame but leave it covered for another 5 minutes. Add garam masaala.
Serve hot, garnished with cashewnuts, accompanied by raita.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

5 Hari Bhari Biryani
6 Cloves, 1 cup Ghee, Salt to taste, 3 Carrots, diced, 2 Cinnamon stick, ½ tsp Garlic paste, 1 tsp Cumin seeds, ½ tsp Ginger paste, 1 cup Peas, shelled, ½ tsp Chilli Powder, 3 cups Basmati rice, 3 tbsp Tomato puree, 4 Onions, finely sliced, 1 tsp Black Peppercorns, ½ cup Coriander leaves, 10-12 Cauliflower florets, 1 tbsp Khuskhus, ground to a paste, 250 gms Paneer, cut into small cubes,
Wash and soak the rice for 30 minutes. Drain and put aside.
Dry roast the cinnamon sticks, cloves, pepprrcorns and cumin seeds. Grind to a powder.
Heat ghee in a wok, fry paneer, drain excess oil and keep aside.
Add onions, fry until golden brown, drain and keep aside.
Reheat a tbsp of ghee in a heavy bottomed vessel and add all vegetables (except paneer and onion), alongwith khuskhus paste, tomato puree, ginger paste, garlic paste, salt, chilli powder and the above roasted masala powder.
Saute for 5-7 minutes. Add half of the onion, followed by rice and 6 cups of water. Cover and cook until, rice becomes
Add coriander leaves, mix carefully, cover tightly and leave to simmer for 5-7 minutes.
Gently mix-in paneer, garnish with fried onions and serve piping hot.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

6 Kesar Rice
4 Cloves, 2 tsp Salt , 4 Bayleaf, 2 cup Rice, 6 tsp Ghee, 4 cup Water, 2 tbsp Hot water, 1 Cinnamon stick , 1 tsp Cumin seed , 1 cup sliced Onion, 1 tsp Kesar threads, 4 Black Cardamom,
Soak saffron in hot water.
Wash and soak rice in 3 cups water.
Heat ghee and fry onions, untill golden, keep aside.
Add cinnamon, cloves, cumin, cardamoms and salt. After sometime, 1 minute, add the bay leaves and half of the onions.
Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water evaporates. Add the water and bring to a boil. Add saffron and its water and pressure cook.
Remove from the heat and allow the pressure to drop by itself.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

7 Chilli Pineapple Rice
1 Pineapple, Salt to taste, 1 Red Pepper, 2 Spring Onion, 4 chopped Green Chilli, Some Coriander leaves, ½ tsp Black Pepper powder,
Boil rice. Drain and spread on a dish.
Cut pineapple through the middle lengthwise. With a knife scoop out the fruit. Chop the scooped out pineapple.
Heat oil. Add pineapple, cook for a minute. Add chopped green chilli, chopped red pepper and chopped spring onion and sauté.
Add boiled rice and mix. Season with salt and black pepper. Cook for a few minutes.
Add coriander and serve hot.
Tip: To enhance the fragrance of cooked rice, add a few curry leaves or rose petals before serving. Serve with curds and salad.

8 Kashmiri Pulao
500 gms basmati Rice, 3 Cloves, 1 Bayleaf, Rose Water, 1 tsp Sugar, 2 cups Milk , Salt to taste, 2 tbsp Ghee, 1" Cinnamon, 3 Cardamom, ½ cup Cream, ½ tsp Cumin seeds, 1 cup chopped mixed Fruits,
First of all gently wash the rice and soak them in water for abut 10-15 minutes.
Heat ghee in a pan.
Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.