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Mouth watering mango pickle in 8 steps

INGREDIENTS:

  • 1 cup small pieces of mango
  • 2 teaspoon mustard seeds
  • 15 to 20 red chillies
  • 2 tbsp salt
  • ½  cup water
  • Asafoetida

INSTRUCTIONS

  1. Wash and cut the mango into small pieces and keep it in a bowl.
  2. Grind red chillies, mustard seeds and Asafoetida along with water to make a fine paste.
  3. Add this paste to the cut mango pieces and add salt. (Rinse the mixer jar with a little water and add that water as well)
  4. Mix well.
  5. Now heat the oil in a ladle on medium heat.
  6. Add mustard seeds.
  7. Once the mustard seeds pop, pour it onto the pickle and mix well.
  8. Keep aside for 3 to 4 hours, and then the Mango pickle is ready to eat

NOTES

When buying a mango make sure it is firm.
You can store the pickle in the refrigerator for 10 to 15 days.
If you want to store it for a long time, prepare the powder without adding any water. Add the powder to cut mangoes along with salt.

About Mallikas Restaurant –

Mallikas, one of the fine dining restaurants in Bukit Jalil is widely known to offer the best Indian food in KL. Our exciting Indian cuisine takes you on a passage where you get to savour the taste of both north and south Indian dishes galore, followed by wonderful Indian desserts.

LET’S MAKE DELICIOUS GULAB JAMUN IN EASY STEPS

Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. Gulab jamuns are served for almost every celebrations and can be served warm or at room temperature. These can be prepared instantly and can win many hearts. Enjoy making them and serve them to your loved ones. Here is recipe for how to make gulab jamun with milk powder.

 

Ingredients required –

Milk powder  – 1 Cup

All purpose Flour / Maida  – 3 tblspn

Baking soda a pinch

Ghee / Classified Butter  – 1 tsp

Salt a pinch

Curd / Yogurt – 2 tblspn ( You can use milk too )

Oil or Ghee for Deep frying

 

For syrup –

Sugar  – 1.5 cup

Water – 2 cup

Cardamom Powder – 1 tsp

Rose water – Few drops

Saffron a big pinch

 

Method :

  1. Take all your ingredients
  2. Sieve milk powder with some Maida, salt and baking soda
  3. Take it in a bowl and add a tsp of ghee and curd in it
  4. Knead it to a soft sticky dough and let it rest for 5 minutes
  5. Meanwhile make syrup…. Take sugar in a sauce pan and add water and heat it up.
  6. Bring it to a boil and boil it for 5 minutes. Add in cardamom pods and simmer for 2 minutes till it gets a little sticky.
  7. Add in saffron and some rose essence, mix it well and set aside the syrup till you fry the jamuns
  8. Take a small portion of dough and roll it into a smooth ball (there shouldn’t be any cracks in it)
  9. Heat oil or ghee for deep frying and the ball should sink in first, then slowly rise to top . That is the right temperature. Now fry the balls on low heat till it gets golden.
  10. Drain the balls and drop them in the syrup while they are hot and soak them for 2 hours

 

Preparation time – 5 minutes

Cooking time – 15 minutes

Resting time –  2 hours

Makes  – 15 or 20 jamuns

 

About Mallika’s Restaurant:

Mallikas, one of the fine dining restaurants in Bukit Jalil is widely known to offer the best Indian food in KL. Our exciting Indian cuisine takes you on a passage where you get to savour the taste of both north and south Indian dishes galore, followed by wonderful Indian desserts.

Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. Gulab jamuns are served for almost every celebrations and can be served warm or at room temperature.

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