dinner · Easy to cook dishes · gudma · launji · Lunch · Mango pickle · Pickle (summer) · sweet pickle · Traditional recipes

Sweet mango pickle , Launji, aaam ka Meetha acahar, gudama

Ingredients-

  • Raw mango 500 gms
  • roasted coriander seeds -1table spoon
  • fenugreek-1 tea spoon
  • black salt 1 tea spoon full
  • red chilly -1 tea spoon
  • white salt to taste
  • onion seeds-1/2 tea spoons
  • oil-1 tea spoon
  • jaggery 1/2 kg
  • asafoetida little
  • cumin seeds -1/2 tea spoon

Method-

  1. Wash raw mangoes , peel it and chop it in small pieces.
  2. Tak a deep pan, put it on gas flame, pour oil into it. Put cumin seed , allow it to crackle, now add asafoetida to it.
  3. Pour all mango pieces it , stir well now add crushed jaggery to it , simmer the flame and keep it stirring.
  4. Jaggery will melt and you will get a syrup,add salts and other spices to it..
  5. Let mangoes cook in the syrup for 10-15 minutes, check in between if it is done.
  6. Switch off the flame now mango pieces will have shiny look . Let it cool and serve it with puri, kachori roti or enjoy it like a murrabba (a Sweet Dish). IMG_0507

 

 

Pickle (summer) · Traditional recipes

Lasodha Pickle

Common names  of Lasodha include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ा Lasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi).

Lasodha is available in the market in May June

Ingradients-

  • ​lasoda- 500 gms
  • Oill  20 table spoons
  • red chilly coarsly grounded-2 table spoons
  • salt -to taste (around 3 table spoon)
  • Garlic- One whole ( make paste without adding water)
  • Mustard seeds  grinded – 3 table spoons
  • Turmeric-1 table spooon full
  • Roasted and grinded spices- 1,2 table spoon cumin seeds+ one table spoon corriender+ one table spoon Anise (saunf)
  • 1,2 t spoon fenugreek ( methi)

Method-

  1. wash lasoda twice .
  2. Keep ( double the  amont of lasoda )water in a pan , let it boil add lasoda to it , boil it for 5 minutes, it should become little soft (dont boil it for long time).
  3. Take it out fromwater. Dry it under sun.
  4. Take lasoda in a pan , pour  3-4 spoon of mustard oil , be sure that all lasodas are coated with oil. Add salt, chilly powder, garlic paste, roasted spices and trmeric , mix them properly .
  5. Take a glass jar, coat its inner wall with mustard oil and keep pickle in it.
  6. Keep this jar in sun for4-5 days. Your pickle is ready to eat. serve it with hot namkeen poories.
lasoda also known as- Common names include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ाLasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi). The fruit is known as phoà-pò