Instant Mango Pickle

I love raw mango and when I saw Chef Kunal Kapoor's instant mango pickle recipe I just could not stop myself trying my hands on this. And trust me, it took just 10 minutes to make this yummy pickle.

Ingredients:

1. Raw mango - 1 cup (cut into cubes)
2. Mustard seeds - 1/2 tsp
3. Dry red chilli - 1
4. Oil - 1 tsp
5. Garlic - 9-10 pieces
6. Salt - to taste
7. Red chilli powder - 1 tsp (or as per taste)
8. Curry leaves - 5-6
9. Asafetida - a pinch

Process:

1. Heat a pan and add oil. Add dry red chilli followed by mustard seeds. Once the seeds pop and add curry leaves and toss them

2. Add asafoetida, stir and add chilli powder, salt, a bit suger (optional) and garlic. Give a quick toss and drop in chopped raw mangoes. Cook for 3-4 minutes. Remove from heat and cool completely. 

3. Transfer the pickle in a jar and add some extra oil. Place it in refrigerator if you wish it to last 30-45 days.

Mango Mastani

Mango Mastani is a rich and satisfying dessert in this Mango session. You will be blown away with the simplicity and ease with which its made as well with its rich intense mango flavor.

Ingredients

1. Mango - 2 (of sweet taste)
2. Dry fruits - pistachios, almonds or cashew nuts.
3. Milk - 1/2 cup
4. Sugar - if required (depends on the taste of the mango)
5. Vanilla or chocolate ice-cream - as per your choice

Process

1. Slice few dry fruits of your choice and keep them aside.

2. Peel and chop the mangoes and add them to the blender jar. Add milk based on the consistency of the puree. Add sugar (if needed) in the blender jar and blend to a smooth thick mango milkshake. Taste and if the sugar is less you can add bit more. You can add some ice cubes too while blending. 

3. Keep aside some slices of chopped mangoes for topping the Mastani drink later. 

4. Pour this  mango milkshake in serving glasses till you have enough space at the top for ice cream scoops. Place one or two vanilla or chocolate ice cream scoops. Top with the chopped dry fruits and mangoes. Serve Mango Mastani immediately. 

Vegetable Chop (Kolkata style)

Chop, cutlet, pakoda, sandwiches  with chai coffee and ADDA with friends - still reminds us of our college days. The place where we had endless gossip with friends, yes the college canteen was where we formed friendships and memories that will last a lifetime and make us into the people we are.

Kolkata Style Vegetable Chop Recipe is a popular Kolkata Street food. These Crunchy chops are made with potato, beetroot, carrots, green peas and peanuts which gives a nice crunch. Make these for an evening snack and enjoy with a hot cup of chai.

Ingredients 

1. 1 Carrot (Gajjar)
2. 1 Potato (Aloo)
3. 1 Beetroot
4. 1 tablespoon Raw Peanuts (Moongphali) , crushed
5. 1 tablespoon Ginger , grated
6. 1/2 teaspoon Fennel seeds (Saunf)
7. 1/2 teaspoon Cumin seeds (Jeera)
8. 1 pinch Kala jeera
9. 2 Dry Red Chillies
10. 2 Cardamom (Elaichi) Pods/Seeds , crushed
11. 1/2 inch Cinnamon Stick (Dalchini)
12. 3 Whole Black Peppercorns
13. Salt , to taste
14. 1 teaspoon Sugar
15. 1 cup Whole Wheat Bread crumbs
16. 4 tablespoon Corn flour
17. Oil , to deep fry

Process

1. To start with making chop, heat a frying pan and roast the dry spices and let them cool down. Grind to powder and keep aside for later use. This masala is very famous in Bong kitchens, known as "Bhaja Masala".
2. Peel the vegetables, wash them well and cut into big chunks. Cook till the first whistle goes off, remove from heat. Wait till the pressure releases. Take out all the vegetables and keep in a colander to drain out all the excess water.
3. Grate the cooked vegetables.
4. In a non stick pan add some oil(1tbsp) and when the oil is hot reduce the heat and add grated ginger and the vegetables.
5. Add the powdered spices and crushed peanuts. Stir well. Add salt and sugar. Keep cooking for 5-6min. Switch off the heat. Let the mixture cool down. [Note: If you think your vegetable mixture has more moisture then cook for longer duration. To know whether it is done or not take a little vegetable mix in your hand and try to make a ball, if you can make a nice round ball without sticking the vegetables to your hand then the mix is perfectly done.]
6. Make small balls with the mixture. The size and shape depends on individuals choice, I did a cylindrical shape.
7. Make a thin batter by mixing water and corn flour. Dip the vegetable balls in the batter and roll them in bread crumbs.
8. Repeat the process. So the vegetable balls coated twice with bread crumbs.
9. Deep fry the chops and drain on a kitchen towel.
10. Serve Kolkata Style Vegetable Chop Recipe with Kasundi or any chutney

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, shredded beetroots and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Beetroot - 1 
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving. 

Doi er Ghol (Lassi with Gondhoraj Lemon)

Gondhoraj lemon is a hero amongst all lime and lemon family at any Bengali household. Its aroma and flavor gives it a distinctive class. Gondoraj lemon is much bigger in size than a regular lemon. True to its name it imparts a beautiful aroma not only when you slice it but also the thick green skin of it. And here is the heavenly blend of Gondhoraj and "Doi er Ghol". This is nothing fancy but an excellent traditional summer soother. Its originated from the lassi family. Curd set at home when diluted with chilled water, little bit of salt and sugar turns into a refreshing drink. This simple "Doi er Ghol" gets a transformation when you add a dash of Gondhoraj lemon into it. And the additional zest of Gondhoraj which imparts a strong citrus flavor into the drink is a fantastic way to get instant energy. This "Ghol" is very much preferred version during hot summer days. It is said to have a cooling effect. 

Ingredients

1. Curd / Yogurt - 1 cup (better if the curd is set at home)
2. Chilled water - 2 cup
3. Gondhoraj lemon juice - 2 tsp 
4. Black salt - a pinch of
5. Sugar - as per your taste
6. Ice cubes - few
7. Gondhoraj lemon zest - 1 tsp

Process

1. In a blender, churn the curd, sugar and black salt. Add some water and lime zest. Blend it until the Ghol is nice and frothy. 

2. Add Gondhoraj lemon juice and stir well. Pour into serving glasses and top with some more zest. Serve chilled.