Gulamba/Aam ka Murabba

Ingredients

2 Big rajapuri aam (murabbe vali kairi)
3 Cups grated gud
Pinch of salt (optional)
Pinch of haldi (optional)
1 Table spoon choti elaichi powder

Process

Wash, peel and grate the mangoes.
In a thick bottomed vessel mix the mango, salt, and haldi.
On low flame cook with a lid for 2-3 min. Stir in between.
When the mango is cooked (the colour changes) add gud and mix well.
Allow it to simmer for 3-4 min while continuous stirring.
The gud chasni should not become thick . It should be of pouring consistency because the mixture will thicken after cooling.
Put off the flame and let it cool.
Add ilaichi powder.
Fill it in a clean dry glass jar.
Refrigerate it to use for longer duration.
Enjoy with paratha or chapati.

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Maharashtrian Aam ka Achar

Ingredients

3 kg kachche aam
2.5 cups salt
2 cups rai ki dal
1.4 cups lal mirch
1/4 cup haldi
2 table spoons methi
5 gms hing
Oil

Process

Wash, dry and cut the mangoes.
In a bowl, first spread salt, on top of it, spread layers of rai ki dal, lal mirch and haldi one by one in this order. Then make a crater in the centre of the dry spices with a small bowl.
Heat 1 cup oil in a pan and add a pinch of rai and if it crackles then the oil is a ahot a required.
Pour this oil in the crater of masala, spoon by spoon and keep mixing it.
Add oil so that the masala is dry and there is no excess oil.
In a spoonful of oil fry methi and hing. Pound it to make powder. Add it to the masala.
When the masala cools down, mix the mango pieces in the masala properly.
In a clean dry glass jar fill the achar.
Next day, heat 1.5 cups of oil. Allow it to cool.
Pour the oil in the pickle.
The pickle should be fully immersed under oil.
Enjoy the pickle with a variety of dishes.

Note :

  • Taste the pickle, and if required, add more salt. This preserves the pickle for longer duration.
  • Never put wet spoon in the pickle jar.
  • To disinfect the glass pickle jar, heat a pinch of hing in a small kadhai and switch off the flame. On this hing smoke, hold the pickle jar upside down on top of the kadhai, so that the smoke fills the jar. Close the lid immediately and keep aside. This jar is ready to be filled with fresh pickle!
  • To make rai ki dal at home instead of buying it from market, coarsely grind sarson/rai and remove the black cover by blowing to get yellow dal.

Tangy Mango Rice

Ingredients

1 cup basmati rice
1 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Red chilli
6-7 Kadhi patta
1 Tea spoon chana dal
1 Tea spoon udad dal
1 Table spoon mungfali ke dane
1 Onion
1.5 Table spoon of grated raw mango (kairi)
1/2 Tea spoon haldi
Salt to taste

Process

Wash the rice, drain water and keep aside for half an hour.
Boil water and add rice.
When nearly cooked drain the extra water.
Cover and allow to cook.
Now keep it aside to cool down.
Chop the onion into thin longitudinal slices.
Heat oil in a pan.
Add rai,  hing, chana dal, udad dal, mungfali, kadhipatta and sabut lal mirch.
Add chopped onions and fry till they are soft. Switch off the flame.
Mix haldi and salt in rice.
Add the tadka to it and mix well.
Enjoy this flavourful tangy rice in hot summers!

Aam ka Sukha Achar

Ingredients

5 kg kachcha aam
50 gm saunf
50gm methi
50 gm rai
50 gm jeera
50 gm mangrel/kalaunji
10 gm hing
3/4 cup sarson ka oil
1.5 or 2 cup lal mirch powder
4 cup salt
1/2 cup haldi

Process

Cut the mangoes and mix 1 cup salt and 1/2 cup haldi. Keep aside for 2-3 hours.
Drain the juice and spread the mango pieces on a clean cloth. Keep it in bright sun-light till the colour of the mango skin changes to dark green.
Mix 1/2 tea spoon each of rai, methi, saunf, jeera and mangrel to make panch foran.
Lightly roast the remaining saunf, jeera, rai, methi and mangrel separately for 1 min each.
Coarsely grind the roasted and cooled saunf, jeera, rai and methi all together to make masala.
In a bowl spread 3 cups of salt, the ground masala, mangrel, hing and lal mirch.
Heat oil in a pan and add panch-foran, allow it to crackle.
Pour it on the masala and mix it well. Allow it to cool.
Mix the mango pieces and masala nicely.
Cover the pickle with a muslin cloth and keep in sun for 3-4 days.
Mix the pickle thoroughly by shaking it daily.
Fill the pickle in glass bottle.
Enjoy this delicious pickle as an accompaniment with a number of dishes.

Lal Bhaji

Ingredients

1/2 kg lal bhaji (lal math / red amaranthus)
2 medium onions
2 tablespoons finely chopped kairi (raw mango) (as per taste)
2 teaspoon oil
1/2 teaspoon rai
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste

Process

Pluck only the leaves of red amaranthus.
Thoroughly rinse it in salt water and then fresh water.
Chop the leaves and onions.
Heat oil in a kadhai.
Add rai and chopped leaves / bhaji, onions and raw mango.
Sprinkle haldi, lal mirch and salt.
Mix well, cover and cook on low flame.
Serve with hot phulkas or jowar/bajra bhakris.

Kairi ki Dal

Ingredients

1/2 cup toor dal / arhar dal
1 tablespoon finely chopped kairi (raw mango)
1 tablespoon gud (jaggery) (Can be adjusted as per taste)
1 green chilli chopped
2 teaspoon oil
1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1 tablespoon finely chopped hara dhania
Salt to taste

Process

Pressure cook the dal.
Add kairi, gud, salt, haldi and mirch and boil it for 3-4 mins.

For tempering:
Heat oil.
Add rai and hing.
Pour it on dal.

Garnish with hara dhania.
Serve with rice.