It's the season of ripe as well as raw mangoes...  Since I was able to get raw mangoes early this time, hubby wanted me to make this instant mango pickle.  So here I am with the recipe of the pickle made yesterday.  A flavoursome accompaniment served with rice, roti's or chappati's...

INGREDIENTS:

Raw mangoes	600 gms (chopped into small cubes)
Oil	1/2 cup
Mustard seeds	1 tsp
Fenugreek seeds/methi	1/4 tsp
Asafoetida/hing	1/2 tsp
Chilli powder	3 heaped tsps
Turmeric powder	1 tsp
Salt	2 heaped tsps

METHOD:

1.       Wash the mangoes and dry them thoroughly with a dry kitchen towel. (when choosing the mangoes choose the ones that are a little hard when touched)
2.       Once the mangoes are completely dry chop the mangoes into small cubes.  You can peel and then chop the mangoes. Peeling them is optional.

3.       Transfer the cubes into a large bowl.  Mix in 1 tsp of chilli powder, 1/2 tsp of turmeric powder and 2 tsps salt.  Mix well so as to coat all the mango cubes with the chilli powder, turmeric powder and salt.

4.       In a pan add the oil and bring it to heat on high flame.  Lower the flame then add the mustard seeds and let them splutter.  Then add in the fenugreek seeds, sauté them till they slightly change their colour.  Just about half a second.

5.       Add the asafoetida, the remaining turmeric powder and chilli powder and mix well.
6.       Stir well just about 3-4 times.  Just enough for the mangoes to coat well with the oil mixture.
7.       Keep on medium flame for 3-4 minutes.  Switch off flame.
8.       Once cooled, transfer to a well sterilised bottle and keep it in the fridge.
9.       Stays well for 10-15 days if handled properly and stored in a cool dry place.

NOTES:

1.       Do not burn the fenugreek seeds, by doing so the pickle will turn bitter.
2.       By handled properly, I mean use a dry spoon every-time you use the pickle.

 

Tawa Pulav



Today's recipe is a simple yet mouth-watering rice recipe.  Tawa Pulav as the name suggests is a rice preparation which is made with a few vegetables, cooked rice and the flavouring ingredient being the "Pav bhaji Masala".  It’s a street food recipe wherein the pulav is made on a big griddle/tawa.  Though of course, I have made it in a flat bottomed kadai/wok.  The taste is just awesome and believe me, the fragrance that this rice dish has loomed over the whole house and tempted us eat an extra spoonful of the rice.  So here goes how I made this pulav.

INGREDIENTS:
1 cup = 200 ml

Rice (basmati)	1 cup
Carrot	1 medium (chopped)
Peas	1/4 cup
Potatoes	2 medium or 1 big (chopped)
Capsicum	1 medium (chopped)
Onions	2 medium (sliced thinly)
Tomato	1 medium (chopped)
Red chilli & garlic paste	1 1/2 tbsp
Salt	1 tsp
Pav bhaji masala	1 1/2 tsp
Turmeric powder	1/4 tsp
Butter	1/2 tbsp
Oil	1/2 tbsp
Cumin seeds/jeera	1/2 tsp
Lemon juice	1 tbsp
Coriander leaves	To garnish

METHOD:

1.       Wash the rice well and soak the rice for half an hour.  Cook the rice till just about done.  Do not over-cook the rice.

2.       Chop the vegetables and pressure cook the potatoes, carrots and peas till soft.



 

 

3.       Heat the butter and oil together in a wok/kadai, add in the cumin seeds.  One they splutter add in the finely sliced onions and sauté them till translucent.  Add the chopped tomatoes and sauté them till soft and mushy.

4.       Add the red chilli & garlic paste and mix well.  Add the capsicum and the boiled veggies a little water (say about 1/2 a cup) and bring it to boil. 

5.       Once the water dries up mash the veggies with a potato masher.  Add salt and mix well.

6.       Add the pav bhaji masala and mix so that all the veggies are coated well with the masala.

7.       Add the cooked rice to this mixture and mix very gently so that the rice does not break.

8.       Add the lemon juice and gently mix again.

9.       Garnish with coriander leaves and serve hot with any raita of your choice.  Enjoy!!!

NOTES:

1.       The above recipe is good for 2-3 servings.

2.       Adjust the level of salt and chilli paste according to your taste.

3.       Adding lemon juice is optional.  But let me tell you, adding it takes the taste level up.

4.       I have used normal cooking rice as I didn’t have basmati on hand. 

5.       I have served this pulav with onion raita.