Wednesday, 19 April 2017

Methamba #sikandalouscuisine


This is super yum ! You can control the sweet right till the end once mangos are semi cooked and have released their tart juices. I loved this , and will make it again for sure . Thank you Sulabha Bhide for this gem of a recipe .

1 Big Green Mango - Peel , cut in squares 
1 Tablespoon Oil - I used Mustard Oil.
1 /2 Teaspoon of Hing,
1/2 Teaspoon Black Mustard Seeds.
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon of Methi Dana.
1 Whole Red Chili - Break into 2-3 pieces.
1/2 Bowl of Jaggery - taste and adjust


In the pan first do the ' Tadaka '  using first saraso,then hing ,then huldi and then Methi Dana .When Methi Dana turns golden brown then add red chili and raw mango squares.Saute for 1 minute .Then place the lid on the pan to cook the mango till just about soft.
Now add salt to taste and powdered jaggery .When jaggery will melt then mix it well with mango and Masala .

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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