Sweet Mango Pickle

Last night I prepared the popular Gujrati pickle, Mango Chunda. This is the first time, I tried for pickle recipes.

In his book, Cooking with Love, Sanjeev Kapoor mentioned one of his favorite food prepared by his mother-in-law. I loved the recipe. But since unripe mangoes were not available in our local market, so tried with the less-ripe mangoes. This worked. I have stored in a sterilized jar & today we had it in breakfast, lunch and while having bhakarwadi too :)

Ingredients:

Mangoes - 500gm

salt - 1tbs

turmeric powder - 1/2 teaspoon

sugar - 500gm

chilli powder - 1tbs

Fennel Seeds - 2tbs

Method:

1. Wash,dry thoroughly,peel & grate mangoes.

2. Place the grated mangoes in a stainless steel bowl. Add salt & set aside for 1hr.

3. Add the turmeric powder & sugar, mix.

4. Cook on medium heat till the sugar dissolves & forms a syrup of one thread consistency.

5. Set aside to cool completely.

6. The next day, add the chilly powder & sauf powder & mix.

You can store in a air tight jar.

Vegetable Bhakarwadi

Today is a rainy day and we had Chicken Pulao in lunch - a heavy lunch. But in the evening, we wanted to have some chatpata snacks. This time I tried to follow a recipe which I found in the book "Cooking with Love" by Sanjeev Kapoor. As I did not have all the ingredients in my kitchen, so I used those which I had & prepared the vegetable bhakarwadi.

These small things tasted very good & were perfect for our rainy-snacks.

Ingredients:

Refined flour (maida) - 1 cup

Salt to taste

Oil to fry

Cauliflower - 1 cup (finely chopped)

Carrot - 1 cup (finely chopped)

Black pepper powder 1/4 teaspoon

Method:

1. Knead the refined flour with salt, oil and sufficient water to a semi-soft dough. Cover with a damp cloth and set aside. 

2. Blanch the cauliflower and carrot separately till soft. Drain thoroughly and mash. Mash together the cauliflower, carrot, salt and black pepper powder.

3. Divide the dough into four equal portions and roll out into thin chapattis.

4. Spread the vegetable mixture evenly on all four chapattis. Roll them tightly into cylinders and cut the cylinders into half inch slices.
5. Heat sufficient oil in a kadai and deep fry the bhakarwadis, on medium heat, till golden and crisp. Drain on absorbent paper and serve.

Linking: Monsoon Of India and JCO.