Thursday, August 6, 2009
Monday, June 22, 2009
We use this in just about anything and everything that needs mango and things that need a tangy taste.This is one very useful ways that worked out for us to use the mango crop every year in my parent's house.
To make this,it takes some time but it is really worth it.
When u have right ,firm,sour mangoes in season, take a few,wash,dry and peel them after cutting the stalk.
- Grate the mango and dry it in the hot sun for 3-4 days or till you feel it very dry and no moisture left out.
- Store it just as it is or grind it once for a more finer constituency.It can be stored for more than a year.
We use it to make many things like mango rice or mamidikaya pulihara,mango dal or mamidikaya pappu,coconut-mango chutney,moong dal-mango chutney to name a few.I also use this a substitute for tamarind in many recipes.
I made this green peas masala curry for lunch to along with rotis .With the fresh ripe tomatoes and very little spices used it was just prefect with very minimal ingredients.
3 medium tomatoes
2 cups fresh or frozen green peas
2 cloves or a pinch of clove powder
1 pinch of dried fenugreek leaves or kasuri methi (optional)
salt ,sugar and red chilly powder as desired to taste
1 pinch of garam masala powder(optional)
1/4 tsp of cumin seeds
1 tbsp of oil
1 tsp of almond powder
- Heat 1 tbsp oil in a pan.Add 1/4 tsp of cumin seeds,let them splutter.
- Add 2 cloves or a pinch of clove powder.
- Add finely chopped tomatoes.
- Add salt according to taste and about 1/4tsp of sugar.
- Let the tomatoes cook.
- Once the tomatoes are cooked,add a pinch of kasuri methi leaves crushed between palm of your hand.
- Also add a pinch of garam masala and red chilly powder according to your taste.Stir everything together.
- Stir in green peas.
- Add a cup of milk and let the gravy cook till it thickens.
- Stir in almond powder to enhance the taste.