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Published : Saturday, 3 July, 2021 at 12:00 AM  Count : 1943

Recipes

Recipes

Shahanaj Begum is working as a Management in a reputed Institution but at the same time she is passionate to create content about food and healthy lifestyle. She is promoting healthy lifestyle and home cooking through her YouTube Channel and Website name Shahnajkitchen in the social media.


Ripe Mango Pickles
Ingredients:
Mustard Oil - 250 ml
Bay leaf - 2 pc
Cinnamon stick - 2 pc
Dry Red chili - 5/6 pc
Panch phoron  - 2 tsp
Garlic slices - 2tsp
Garlic & Ginger grated - 2 tbsp
Ripe Mango (cut into small pieces) - 500 gm
Red chili powder - 2 tsp
Turmeric powder - 1 tsp
Vinegar - 100 ml  
Recipes

Recipes

Mustard powder -2 tsp
Salt to taste

Method:
1. Take a medium nonstick saucepan, heat the oil over a medium heat and add dry spices bay leaf, cinnamon and 2/3 dry red chili and panch phoron. Add sliced garlic, grated ginger - garlic and sauté for 2 minutes, until masala get half roast and fragrant.
2. Now add the ripe mangoes to it. Add red chilli, turmeric powder and vinegar to it. Cook for 5 min. Add mustard powder or paste and salt to it. Add more sliced red chilli to it. Now give it a good mix. Stir frequently, cook till the mangoes and gravy's leaves oils, taste the gravy of achar to check the perfect balance of sweet - sour - spicy and tangy flavor then turn the heat off and set aside. Let it get to normal temperature. Now it can be pour and stored into a glass container.  
3. In this recipe mangos are ripe and sweet. So we do not need any extra sugar to bring the sweetness but to balance we need to choose the sweetest mangoes for this recipe. This is a very quick and easy recipe. But taste is lip smacking.
4. Enjoy these spicy, sweet and tangy flavorful achar alongside any Bangladeshi meals whether it is breakfast, lunch or dinner. As it is always fun to have pickle with any meal!


Recipes

Recipes

Mango & Vegetable Pickle

Ingredients:
Green Mango
(cut into small pieces) - 250 gm
Carrot Slice - 250 gm
Garlic - 250 gm
Mustard Oil - 250 ml
Vinegar - 100 ml      * Salt to taste
Sugar - 2 tbsp    
Dhania & Jeera Powder - 2 tbsp
Dry Spices     
Cloves - 6 pc
Cinnamon stick - 2 pc      *  Bay leaf - 2 pc
Dhania & Jeera (whole) - 1 tsp
Fenugreek seeds - � tsp
Ground Black & Yellow mustard seeds - 2 tbsp
Dry Red chili - 5/6 pc
Panch phoron  - 2 tsp    

Grounded Achar Masala
Ground Black & Yellow mustard seeds - 2 tbsp
Cumin and Coriander -2 tbsp
Fennel Seeds - 2tbsp
Panch phoron - grounded
Red Chili Flex - 1tsp

Masala Mixture
Red chili powder - 2 tsp
Turmeric powder - 1 tsp
Ginger & Garlic paste - 2tbsp
(All make paste with vinegar)


Method:
1. Slice the mangos with skin and cut into small pieces. Clean and wash them very well. Strain water, mix 1tbsp of turmeric powder and spread them in wide surface tray or plate. If you have chance to keep it under sunlight for 3/4 hours is best. But cover them with a light cloth to maintain hygiene. Otherwise, under the stove or fan or even an open area to dry up excess water.  Your mangos will be ready to make Achar.
2. Take a non stick pan. Turn on the gas and add dry spices and roast them. Now add oil into spices. Pour masala mixture into the oil. Now add whole clean garlic and slice carrot into oil. Stir and mixe them very well. You can add more whole dry red chillies into the masala. Now add dhania and jeera powder and mix them well. Cook for 5 min medium to low flame.
3. Time to add vinegar and salt to it. Now we will add roasted and grounded panch phoron masala and mustard powder or paste to it. We will cook this achar in low to medium flame. Stir frequently to avoid burning. Time to add sliced mangoes and sugar and sprinkle roasted methi seeds. Stir and mix them and cover with lid and cook for 6 to 7 min.
4. Take the lid off and check the taste to make sure everything taste to your liking also check if carrots, garlic and mangos are cooked. Lower the flame.  Oils will come out and you can smell the complete flavor of your achar. Your Mango mix vegetable pickle is ready.  
5. Now let it cool down and store it in glass container or jar and keep it in fridge. You can enjoy it at least a year.



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