Quick .Mango Pickle

Who does not like pickle? It is such a spicy yummy side dish goes well with every thing. Do you agree for my statement ? A spoon of pickle adds to the taste of food we eat is not so?

This particular mango I got from My brother in law's daughter Sandya. She got it from somebody who stays near by and the person owns a pickle mango tree. The mango I got was quite big and it was just fresh. I was lucky to taste the pickle, which she just finished preparing when we entered her home. Wow I tasted that and it was just spicy and yummy. 

The first thing when I got back is, started preparing pickle. 

One should remember that when you want to prepare pickle please keep this in mind.

Always prepare pickle with fresh mangoes as soon as you buy them.

The mango should be green, hard and the variety to prepare pickle. (All varieties of mangoes can not be used for pickle).  

It should be sour type, and should be plucked from the tree. (Not the fallen ones).

Use a glass jar to store them.

Let us see the recipe now. As I said this is a quick way of preparing pickle. No need to be put it into salt and wait. No need to sun dry. 

Things needed :

Green and Fresh Mango : 1 ( Big size )

Salt : 2 Tablespoons

Mustard Seeds : 1 Tablespoon + 1 Teaspoon

Red chilly Powder : 3 to 4 Tablespoons

Oil : 1 Tablespoon

Ingh : A  little

Turmeric Powder : 1/4 Teaspoon

Method : 

1. Wash and clean the mango. Wipe it nicely and dry under a fan for few minutes. (Moisture should not be there)

2. Greate mango along with the skin.

3. Dry grind mustard seeds till powder and keep it aside.

4. Take a dry bowl. Clean it with fresh towel or kitchen tissue.

5.  Put grated mango, salt, turmeric powder and chilly powder.

6. Mix all the ingredients along with grated mango.

7. Add dry ground mustard seeds and mix it again.

8. Keep a pan on the fire and add oil. Heat and put mustard seeds and ingh.

9. Let the mustard seeds splutter. Add this to mango pickle and mix it well.

10. Mix it again and store it in a glass jar once it cools. Better keep it in a fridge.

Note :

Use of green savoury mango taste best. Adding rock salt is optional. Adding roasted methi powder is also optional. Adding more oil and Gingly Oil is optional. This pickle taste better after 2 days. It can stay for at least 2 to 3 months in the fridge. 

Time : 15 minutes

You can have 1 Small bottle of pickle. 

Apple-Pomegranate filled Pani Poori

Pani Poori who does not like it? Each and every corner you see a pani poori seller and people around him. It is such a tempting chat that you too feel like having some. Now a days even in marriage halls during the wedding reception too you get a chance to have Pani pooris.These chats are like that. They make your mouth watering by tempting your togue.

Pani pooris are small pooris, filled with spicy water along with some vegetables.
Here I have used sweet potatoes, potatoes, pomegranate&apples. For the pani (spicy water), I have used some jeera, chilly, pudina and other ingredients.
Lets see the recipes now:

All you need is :

Boiled Sweet Potato : 1 (Big) (boiled and cut into small)
Potato : 1 (Medium size) (Boiled and cut into small)
Khara Boondi : 1 Bowl
Pomegranate : 1
Apple : 1 (Red/Green : of your choice)
Sweet and Spicy Chutney : 1 Small cup

Method :

1: Wash and remove the pods from pomegrante and keep it aside.
2. Wash and remove the outer layer of apple and cut it into small piece.

3. Prepare or buy kara boondi and put it in a bowl and keep it ready. ( I have prepared khara boondi at home)
4. Keep the pooris in a big tray. Keep cut sweet potatoes and potato pieces in a bowl.

5. Make a small whole and fill in pomegranate, cut apple.
6. Add a spoon of khara boondi on the top.
7. Fill the poori with spicy water and serve immediately.

8. You can add a spoon of thick curd on the top and serve too (Optional).

Note :

One should eat this pani poori as soon as you pour spicy water in it. You can prepare pooris at home.
You can prepare khara boondi at home easily.
Time : 15 to 20 minutes.
Serves : 4 to 5.

a) Poori preparation :
Put a cup of chiroti rava (1 cup), wheat flour (2 Tablespoons), a little salt and one tablespoon of corn flour in big bowl.
Mix it with required water and prepare chapati dough. Add a teaspoon of oil on the top and leave it for 10 minutes.
Now roll on with roller and prepare big chapatis. Cut it with a small bottle cap and remove the small pooris and arrange them on the plate.
Now keep a frying pan on the fire. Add a cup of cooking oil. Let it heat.
Fry pooris on both sides. You can fry at least three small pooris at time.
Repeat the same with remaining dough and prepare pooris.
Keep the pooris aside.
Note : 
The chapati dough should be thick. Roll it as thin sheet, so that pooris turn crispy.
I did not add much oil while kneeding the dough.
b) Khara Boondi :
Mix a cup of besan, little salt and a spoon of oil.
Mix it well and add water and prepare dough.
(Should be idli dough consistency).
Now keep a frying pan on the fire and heat. Put a cup of oil and let it be hot.
Take a boondi laddle and pour a big spoon of dough on the boondi jar.
Let the boondi drops fall in hot oil. Let the both sides be crisp.
Remove from the hot oil and put it on a kitchen tissue.
Repeat the same with remaing dough.
A bowl full of khara boondi is ready to serve.
Note :
Let the dough be thick not watery. If you use more water it might absorb more oil. Use a pinch of cooking soda helps the boondi to be crispy.

c ) Sweet and spicy Chutney
Wash a bunch of coriander leaves and a bunch of pudina (mint) leaves and cut into small.
Wash 2 green chilly.
Grind pudina, coriander leaves, half teaspoon of jeera, a marble size of tamarind, 5 to 6 dates, (remove the seeds), a lttle jaggery and required salt with minimum water. Let it grind into thin paste.
Remove to the bowl and rinse the mixi jar with littlewater. Keep this water aside.
Note :
Do not add much water while grinding. Spicy chutney and sweet chutney can be prepared separately.
Use the spicy mixture and grind it nicely and remove to a small bowl. Grind jaggery, dates and little tamarind separately and put it into a bowl. Use it according to your wish.
I used all the ingredients "Sweet and Spice" together and prepared mixed chutney.
These things can be prepared previously /or before. This chutney can be stored in the freezer for a long time.