The summer season season can get uncomfortable, however it is usually a time when you may experiment loads with meals, get inventive and satiate your style buds. It is when mangoes — the king of fruits — develop and are devoured by lovers.
To mark the season, actor Sameera Reddy and her mother-in-law Manjri Varde acquired collectively to arrange some lip-smacking recipes. In an Instagram video, they captured the method of cooking collectively and making ready two dishes from scratch: the standard mango pickle, and (a Maharashtrian recipe) aambat batata and poori.
Here’s the detailed recipe as shared by them:
For the mango pickle
– 6-Eight massive uncooked mangoes
– Half a cup of sea salt
– Three packets of store-bought masala
– Three/Four litre til oil
– Four tablespoons mustard seeds
– 1 tablespoon hing or asafoetida
* Wash, wipe-dry and chop the mangoes into small items. Dry-roast the salt to take away moisture. Add it to the mangoes together with packet masala. Leave to melt and pickle effectively for 6-7 hours.
* Take nearly Three/Four litre oil and produce it to a smoking-hot temperature. Switch off and funky to room temperature.
* Take Four-5 tablespoons of the oil and warmth. Crackle the mustard seeds. Switch off and add 1 tablespoon of hing. Pour this on the mango items.
For the aambat batata
– Four massive lengthy potatoes
– Half coconut
– Three teaspoons peppercorns
– 6 teaspoons coriander seeds
– 2 teaspoons methi seeds
– 1 tablespoon haldi powder
– 2 tablespoons crimson chilli powder
– 1 massive uncooked mango floor to stick
– 1 small pack coconut milk
– Fresh-chopped coriander
– Take Four massive, longish potatoes sliced lengthy and skinny
* Grind half a coconut with Three teaspoons of pepper and 6 teaspoons of coriander seeds.
* Pour Three tablespoons of coconut oil right into a wok.
* Add 2 teaspoons of methi/fenugreek seeds. Slightly brown them and add 1 tablespoon of haldi/turmeric and 2-Three tablespoons of crimson chilli powder.
* Add the sliced potatoes with some water. Cover and cook dinner.
* When half accomplished, add the coconut paste and salt. Cook some extra.
* Add the entire mango paste to it. Some coconut milk and stir and produce to a boil. Add chopped contemporary coriander.
* This creates a stunning, aromatic, bitter, thick gravy.
In the caption, the duo wrote that when mangoes usually are not in season, they use tamarind paste. “A two-inch ball would work. Soaked and ground or sieved. With a spoon of flour so it does not curdle the curry.”
For the crisp wheat pooris
– 2 cups wheat flour
– half cup rawa
– 5 tablespoons oil
* Mix all of them with much less water and bind a tough dough.
* Roll out tiny pooris and fry in sizzling oil.
Would you wish to attempt these recipes?