Tampilkan postingan dengan label sour. Tampilkan semua postingan
Tampilkan postingan dengan label sour. Tampilkan semua postingan
Rabu, 19 Maret 2014
Mango Chundo mango spicy and sour jam
Traditionally, the pickle is kept out in the sun for 10 to 15 days to cook each day it is stir, covered and placed in a sunny day, then brought indoors at evening time.
The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent!
Since most of us dont have the time to do this.
Here is a quick and less time consuming version of the recipe. Some people make this chundo(Mango Jam) using stove but here I made in microwave its not take much time and easy to make.
Ingredients:
1. 4 cup grated unripe sour mangoes
2. 4 cup white sugar
3. 2 tablespoons red chili powder
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon salt
6. 2 teaspoons roasted cumin powder
Method:
1. Peel and grate the raw mangoes.
2. Take large microwave safe bowl and mix it with sugar.
3. Put in microwave high medium heat about 5 minutes. (After 3 minutes take it out and stir.)
4. Put again for 10 minutes for high heat and stir occasionally.
5. After 7 minutes check sugar syrup get to a one-thread consistency take it out.
6. This process depend of mangoes how watery,(my mangoes take 10 minutes) if mangoes are more juicy they take time but mangoes are not very juicy the process finished early.
7. After 10 minutes take it out and add salt, cumin powder and red chili powder.
8. Allow to cool completely add chunda in clean and airtight glass jar.
9. Store for up to one year and serve with chapatis, bread and parathas.
Minggu, 16 Februari 2014
When life gives you sour mangoes Make Mango Dal
The summer is coming to an end and not one mango post on the blog, or so I was thinking. And then life presented me a sour mango this morning...
You cut open a luscious looking mango anticipating sweet and juicy fruit, which is already making your mouth water. Sometimes, the mango lives up to your expectations (and taste buds) and sometimes it makes your screw your eyes shut because it is so sour, giving your taste buds a rude shock. Instead of fretting over sour mangoes, how about putting them to good use. This Mango Dal recipe is one of them. The sweet-sourness from the ripe mango, heat from chillies go beautifully with any cooked dal. Here, Ive used masoor dal. You could well use chana dal, tur dal or a mix of all the three dals.
I think mango, ginger and coconut make a fantastic flavour combination. If you dont have coconut on hand or you are not especially fond of coconut, by all means leave it out.
This dal, made as per the recipe below is thick and creamy, with a great depth of flavour and yet so easy to make. Even a beginner in the kitchen can churn this out in no time. Also, masoor dal cooks even on stove top in no time, in case you are one of those grad students stuck in the US without a pressure cooker :)
Ive used Banganapalli variety of mango here, but you could use any mango that is ripe but too sour to eat as it is. If you use a small Mango like Alphonso, youll need 3-4 sour mangoes, as they dont come with much flesh, not unlike the popular size zero movie stars of Bollywood.
Does your family have a special recipe for Mango Dal, which is made when mangoes are in season? Come over and participate in this discussion on the Facebook page of Saffrontrail - https://www.facebook.com/SaffronTrail/posts/411255952252710
Recipe for Mango Dal
Serves 3-4
Time taken : Under 20 minutes
Ingredients
1/2 cup masoor dal
1 large mango (ripe but sour)
3 tbsp fresh scraped or frozen coconut (unsweetened)
1-2 green chillies (depending on how spicy they are)
1 tbsp ghee / oil
1/2 tsp cumin seeds
Fat pinch of asafoetida
1/2 tsp grated ginger
1 stick cinnamon (1")
1 sprig curry leaves
1/4 tsp turmeric powder
3/4 tsp salt
Directions
Wash the dal and pressure cook with 1.5 cups of water (2 whistles, 5 min on sim).
Peel and cube the mango roughly, scraping off any flesh around the seed (stone). This should make a generous cup to nearly a cup and a half in quantity to get full flavour of mango in the dal.
Place the cubed and scraped mango flesh, coconut, green chillis in the small mixer jar and grind to a paste.
In a pan / kadai, heat the ghee.
Add the asafoetida, cumin seeds - letting the seeds splutter.
Add grated ginger, cinnamon stick, curry leaves, turmeric powder. Saute for 30 seconds and then pour in the mango-coconut-chilli puree.
On a medium flame, stir this for 1-2 minutes.
Add pressure cooked dal, salt and up to 1/2 cup water to get the desired consistency of dal.
Serve hot with steamed rice or rotis.
The taste of this mango dal lingers on...over my tastebuds, as I say this, DO try this out. I guarantee youll love it.
Read More..
You cut open a luscious looking mango anticipating sweet and juicy fruit, which is already making your mouth water. Sometimes, the mango lives up to your expectations (and taste buds) and sometimes it makes your screw your eyes shut because it is so sour, giving your taste buds a rude shock. Instead of fretting over sour mangoes, how about putting them to good use. This Mango Dal recipe is one of them. The sweet-sourness from the ripe mango, heat from chillies go beautifully with any cooked dal. Here, Ive used masoor dal. You could well use chana dal, tur dal or a mix of all the three dals.
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| Mango Dal, Bhindi curry served with paratha - Lunch |
I think mango, ginger and coconut make a fantastic flavour combination. If you dont have coconut on hand or you are not especially fond of coconut, by all means leave it out.
This dal, made as per the recipe below is thick and creamy, with a great depth of flavour and yet so easy to make. Even a beginner in the kitchen can churn this out in no time. Also, masoor dal cooks even on stove top in no time, in case you are one of those grad students stuck in the US without a pressure cooker :)
Ive used Banganapalli variety of mango here, but you could use any mango that is ripe but too sour to eat as it is. If you use a small Mango like Alphonso, youll need 3-4 sour mangoes, as they dont come with much flesh, not unlike the popular size zero movie stars of Bollywood.
Does your family have a special recipe for Mango Dal, which is made when mangoes are in season? Come over and participate in this discussion on the Facebook page of Saffrontrail - https://www.facebook.com/SaffronTrail/posts/411255952252710
Recipe for Mango Dal
Serves 3-4
Time taken : Under 20 minutes
Ingredients
1/2 cup masoor dal
1 large mango (ripe but sour)
3 tbsp fresh scraped or frozen coconut (unsweetened)
1-2 green chillies (depending on how spicy they are)
1 tbsp ghee / oil
1/2 tsp cumin seeds
Fat pinch of asafoetida
1/2 tsp grated ginger
1 stick cinnamon (1")
1 sprig curry leaves
1/4 tsp turmeric powder
3/4 tsp salt
Directions
Wash the dal and pressure cook with 1.5 cups of water (2 whistles, 5 min on sim).
Peel and cube the mango roughly, scraping off any flesh around the seed (stone). This should make a generous cup to nearly a cup and a half in quantity to get full flavour of mango in the dal.
Place the cubed and scraped mango flesh, coconut, green chillis in the small mixer jar and grind to a paste.
In a pan / kadai, heat the ghee.
Add the asafoetida, cumin seeds - letting the seeds splutter.
Add grated ginger, cinnamon stick, curry leaves, turmeric powder. Saute for 30 seconds and then pour in the mango-coconut-chilli puree.
On a medium flame, stir this for 1-2 minutes.
Add pressure cooked dal, salt and up to 1/2 cup water to get the desired consistency of dal.
Serve hot with steamed rice or rotis.
The taste of this mango dal lingers on...over my tastebuds, as I say this, DO try this out. I guarantee youll love it.
Selasa, 11 Februari 2014
Sicilian Sweet and Sour Meatballs and The Dinner Divas
If you ever moved to a new state you know how difficult it is to make new friends. Its hard enough on children but eventually they make friends in school, during sports and other after school activities. If youre an adult its even harder. There really isnt anywhere to meet people if you have moved to a state where you dont know more than one person. This was my problem when I moved to New Jersey with Steve. I decided to be brave and reach out to people on the Internet and join some groups. Im a busy girl these days. The group that is closest to my heart is "The Dinner Divas". We are a group of young women who get together once a month and eat wonderful homemade food that we have made. Each month one of us hosts a themed meal of our choice and the rest of the members contribute an appetizer, dessert or wine. Ive made some great friends through this group and I hope its something that well continue for years. Id like to take this time to thank my Dinner Divas friends, you guys are great! I truly appreciate the commitment that everyone makes to the group each month and always look forward to seeing my friends!
If you have any questions about how to start a dinner group in your own area feel free to email me at myitaliangrandmother@hotmail.com.
This past weekend Janet hosted a Sweet and Savory themed dinner. My job was to make an appetizer so I decided on Sweet and Sour Meatballs. A friends mother used to make these but I never made them myself and didnt have a recipe. I looked it up online and found a recipe from Sicilian Home Cooking. Check it out. I have adapted the recipe to meet my tastes which was my basic meatball recipe with some raisins and pine nuts mixed in to continue the sweet and savory theme and used their directions for making the sweet and sour onions. I made them Swedish meatball size but of course they can be made larger.
The result was awesome! Im really excited about this recipe and I plan on making this more often! So, without further adieu, here is my recipe!
Sicilian Sweet and Sour Meatballs
Ingredients:
Meatballs:
1 lbs ground beef (85% lean)
1 small onion, chopped
3 cloves garlic, minced
¼ cup Parmesan cheese
¼ cup milk
1 eggs
salt and pepper, to taste
½ cup bread crumbs
Garlic powder and onion powder
1 handful raisins
1 handful of pine nuts
Sweet and Sour Onions:
2 medium onions, thinly sliced
2 tablespoons extra virigin olive oil
Salt and pepper to taste
3 tablespoons red wine vinegar
1 ½ tablespoons sugar
2 tablespoons water
Sprinkle beef with garlic powder and onion powder. Just enough to lightly cover meat. Then add all ingredients, mix to combine. Form meatballs and fry in olive oil. Set aside and drain on paper towels.
Add onions to pan and season with salt and pepper. Sauté onions in extra virgin olive oil on low heat until they become tender. Do not allow them to brown.
Stir in vinegar, sugar and water.
Return meatballs to pan and gently toss in sauce. Let them cook over medium-low heat for 5 minutes. Transfer to a serving dish and cool. Serve at room temperature.
Enjoy!
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