Baby Raw Mango Relish

Raw Baby Mangoes Relish

Few days back I was talking with one of my friends regarding our favourite food during our childhood days. But we ended talking about a lots of dishes. She said as a kid she had a baby mango relish which was cooked by her maternal aunt. The way she described the dish I tempted to prepare that one. She gave some lead to the dish. 

When  I came to Dhanbad to visit my parents, my father insisted me to come along with him to veggies market. That market is full of organic veggies. Suddenly I saw these baby mangoes and told dad about the dish. He said let's purchase and try it in our own way. That dish became a super hit in family. So here is the recipe for all..

Baby Mangoes- 6 to 7

Panch Phoran- 1tbsp

Whole Red Chilli- 2 to 3

Salt to taste

Curry Leaves- 1string

Hing- 1/4tsp

Haldi- 1tsp

Red Chilli Powder- 1tsp

Cumin- 1tbsp

While Chilli- 2

Jaggery- 1small bowl

(Depending on the sourness of the mangoes)

Oil- 1tbsp

Panch phoran is a basic Odia spice mix. It is a combination of 5 spices. These spices are mustard, cumin, fenugreek, fennel and nigella. This spice gives a special flavourful kick to any dish. This is common but inevitable spice for every Odia kitchen.

Peel the baby mangoes and put in a bowl of water. Keep the mangoes whole and don't need to cut in halves.

Heat kadai and add oil to it. Then add panch phoran to it and let it crackle. Then add the whole chilli to it and let it allow to change colour. Then add curry leaves and hing to it and fry again.

Now add baby mangoes to it and add salt, haldi and red chilli powder to it and fry again. Cook the mangoes in low flame covering all the time. Then add 1 bowl of jaggery to it. Allow the mangoes to cook in Jaggery syrup. Slowly mangoes will be cooked and jaggery syrup will be thick. Then switch off the gas.

While the mangoes are being cooked, dry roast the cumin and dry chilli separately. Then let it cool down and mix together and make a coarse  powder.

After switching off the gas add the roasted cumin and chilli powder and mix properly. This can be stored in fridge for a week. This can be served with rice, roti or parathas.

Eggless Whole Wheat Coffee Cake

Eggless Whole Wheat Coffee Cake

Coffee flavour is my all time favourite. I love coffee in every thing. I always wanted to try coffee flavour in cake. For summer vacation I came to Dhanbad. My parents like the cake I bake for them. They told me to bake something. I grab this as a golden chance for my experiment with coffee cake. So I made it. My parents and kids loved it a lot. I used condensed milk in the recipe and didn't use more sugar to it as they didn't like very sweet cake. Here is the recipe of the cake

Whole wheat flour- 1cup

Rava- 1/4cup

Cornflour- 1/4cup

Powdered sugar- 2tbsp

(Though I didn't use sugar)

Baking powder- 11/2tsp

Baking soda- 1/2tsp

Coco powder- 1 1/2tbsp

Coffee powder- 1 1/2tbsp

Vanilla essence- 1/2tsp

Condensed milk- 1/2cup

Milk- 1/2cup

Curd- 1/4cup

Oil- 1/4cup

Grease the cake tin with little oil and dust with little wheat flour and keep aside.

In a mixing bowl add whole wheat flour, corn flour, coco powder,  coffee powder, Baking powder and baking soda. Mix them properly. Shift the ingredients twice. Then add rava to it and mix again properly and keep aside.

Now it's turn for wet ingredients. In a mixing bowl add oil, sugar and condensed milk and mix properly so that sugar will be dissolved. You can skip sugar how I did. Now add curd to it and whisk again. Then add 1/4 cup of milk to it and mix again.

Now add dry ingredients in two batches. Ist add one batch and mix properly. Then add another batch and mix properly again without any lumps.

Pour the batter in the prepared cake tin. Tap the tin on the platform to release the air bubbles.

Preheat the microwave oven on convection mode for 7mins. Then place the cake tin in the microwave oven bake on convection mode for 20mins. After that check the cake and keep again for 6mins. It should be done by that time. Insert a toothpick​ in the cake, if it comes out clean the cake is ready. If not keep for some more minutes. Keep the cake for cooling down. Cooking time for different microwave oven may differ from each other. So be careful while baking and have a watch.

Remove to a wire rack and allow it to cool down completely. You can decorate it with whipped cream or butter cream. But I liked it simple.

Sweet Mango chund

Sweet Mango Chhund Pickle

Sweet mango chhund or grated mango pickle is a classic gujurati dish. It is a cooked sweet mango pickle without any water. This pickle can be stored for a long time. It needs very few ingredients. Mango cooked in sugar syrup with some spices. This pickle is very easy to prepare and hassle free. Being a lazy person I avoid preparing pickles as it take more time in drying in Sun and the other long processes. So this is for us who love pickle but hate the long process

We are waiting for summer only because of mangoes. Due to its flavor and taste it is called as the king of fruits. Mangoes are eaten ripe as well as tender. It is a fruit which is loved by all. Health benefits of mangoes are always over looked because of its taste. Mangoes are rich in nutrients, bio active compounds and fiber. Mangoes are great source of vitamin A, C and E and also rich in minerals like potassium, magnesium, copper, calcium and phosphorus.

                                                        

                                                         Here is the recipe for all.

Raw mangoes- 2 medium

Sugar- 1 1/2bowl

Salt- 1tsp

Red Chilli- 1tbsp

(You can increase if you like teekha)

Zeera- 2tbsp

Soak raw mangoes in water to clean it properly. Then pat dry the mangoes with the help of a kitchen towel. It should be properly dried so that life of the pickle will be more.

Then peel the mangoes and grate with the help of a grater. It should be very thin. After that you will get one bowl of grated mangoes. Take 1 ½ cup of sugar. (use same bowl to measure sugar and grated mangoes).

In a deep kadai add grated mangoes and sugar together. Keep it on the gas on a low flame and start cooking. First sugar will melt and it will be watery. At this moment add salt, haldi powder and red chilli powder to it. Soon pickle start to thicken. Stir continuously to stop caramelizing sugar.

Check the consistency of the pickle in every 5 mins. (to check the consistency, stir the spatula in pickle. Bring that out and let it cool down a bit, then run your index finger on that. Then rub the thumb on that finger and lift a bit. You will see thread like in between.) The sugar syrup in the pickle should be 1 thread consistency. It is very important factor of the dish. This consistency shouldn’t be less than 1 thread; in that case it will lose its self life. If its consistency become more than 1 thread, then pickle will be hard.

Switch off the gas when the sugar syrup will reach 1 thread consistency.

In a kadai add zeera(cumin) to it and dry roast it and  keep aside to cool down. When cool down make a smooth powder.

When the pickle cool down a bit add roasted zeera powder to it and mix properly. Let it cool down completely. Then store it in a dry and air tight container. Keep safely for further use.

It can be served with rice, poori or parathas