Views: Mango Jam / Mango Murabba / Mango Chundda Recipe

Mango Jam also known as Murabba / chundda. I learnt this recipe from my Mom.It's a favorite pickle in all age group specially in  Kids.

Ingredients
1 cup grated  raw mango
1-1/2 cups sugar

Method
Wash the mangoes and dry them. Peel mangoes and then grate.
Take a heavy bottomed vessel/pan and  add the mango and sugar to the pan
.Cook on low flame and stir continuously until the sugar has dissolved completely.
 

You can see bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency.
Turn off Stove and let it cool completely. Mean while stir it to prevent the sugar from crystallizing.

Now fill in airtight container.
Enjoy with thepla, paratha, or chapati.

Note
There is a another method--
Mix Sugar and Grated Mango and Place this mixture in the steel vessel.
Cover  the vessel with muslin cloth and tie it with a thick thread.
Keep it under sunlight for about 10-15 days or until mixture get proper consistency.
stirring it twice a day (morning and evening).

If you wants to Gujarati taste--
When mixture will be completely cool,that time Add Black pepper powder/Chilly Powder ( 11/2 tsp) ,Salt(1 tsp)

Always use raw mango.always use clean spoon for jam .
This jam can be  stored for a year .

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Views: Coconut Chutney Recipe

Ingredients

• Coconut - 1 cup, freshly grated
• Dalia - 2-3tbsp, (roasted chickpeas)
• Green Chilies - 2-3
• Salt to taste
• Tempering/Poppu/Tadka:
• Mustard seeds - 1/2 tsp
• Curry leaves - a sprig
• Urad Dal         1 tsp
• Oil - 1 tsp

Method

1. Grind fresh coconut, roasted chickpeas, green chilies and salt to a smooth paste adding very little water. Remove onto a serving bowl.
2. Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add curry leaves and turn off heat. Pour the tempering over the chutney.
3. Serve  coconut chutney along side idli or dosa.

Tips

• Fresh coconut is essential for the best flavor.
• Scrape out the outer brown layer of the coconut for a white colored coconut chutney

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Views: Chilly Garlic Chutney

Ingredients
10 cloves Garlic
10 Dry Red Chilly
1/4 tsp salt

Method
Grind all Ingredients in a smooth paste with help of required water(1/8 cup)
Can use in all Chaat Items,Vada Pav,Dabeli.

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Views: Green Chutney Recipe

Ingredients

Coriander Leaves    1 Bunch
Green Chilli            2-3
Roasted chana dal   2 tbsp
Salt to taste
Lemon Juice         1 tbsp

Method

Grind all items in smooth paste with help of water except lemon juice. Add lemon juice and store in freeze.
Serve with sandwich,samosa,chat items etc.

Note 

Can use mint leaves also.
For more bright color can use Cashew also.

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Views: Sweet Chutney Recipe

Ingredients

Tamarind/ Imli   1 small limen size ball
Gud/ Jagery     Just Double of Tamarind (4-5 tbsp)
Date,seedless 15 nos.
Salt                  1/4 tsp

Method

Boil all items in about 1/4 cup of water, till dates done.
Let it cool and grind it, strain in it and fill in air tight container.

Can serve with Dhokla,Chaat Items,Dabeli,Vada Pav etc.
Note

If you want can add Cinnamon stick,pepper,cloves and cardamom also for flavoure.

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Views: Homemade Pizza Sauce Recipe | Pizza Sauce Recipe

 I am making Pizza Sauce since I have stared making Pizza.
I am fallowing Master chef Sanjeev Kapoor and sharing same but with little changes 

Ingredients
3 Tomato 
1 onion
5 Garlic clove
5 Black Pepper
3 Clove
1/2 inch Cinnamon stick
1/4 tsp Carrom seeds
2 tbsp Olive Oil/Oil
3/4 tsp Salt
10 Basil leaves (tulsi)
1 tsp Red chilli
2 tbsp Tomato sauce







Method
Heat Oil add pepper,clove and onion saute till golden brown.Add garlic saute for few seconds.Add tomato with 1/4 cup of water. Let it cook till tomato become tender.

Add salt,Basil leaves,chilli sauce and mix well. Let it cool and grind.
Again transfer in pan add tomato sauce cook for 1-2 min.

Note

For best color use ripe red tomatoes.
can keep sauce for 1 month (i never tried more than this)

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Views: Home Made Tomato Ketchup Recipe | Homemade Tomato Sauce Recipe

When I was kid I used to have homemade Sauce.My Mother was waiting, when tomatoes rate falls down and she starts  making  Tomato sauce :)). She adds preservatives also and while cooking sauce use masla potli but I am quite Lazzy So sharing very Simple way. And you can keep it for 1 month but in Freeze.

Ingredients
Tomatoes 12-15
Sugar 1/4 cup+3 tbsp (8 Tbsp)
Peeper,Clove 15-15 each
Cinnamon stick  1 Inch
Bay leaf            2
Salt                  11/2 tsp
Method

Take roughly chopped Tomatoes, clove,pepper,stick,bay leaf in pressure cooker and take 2 whistle in medium flame. Let cool and grind it and Strain . 

keep boiling till mixture become thick (1/3 of it's orignal volume)Add Sugar and salt.
continue to cook till water does not separate.

 To test pour a spoonful on a plate. If t
he water does not separate the right consistency has been reached.(You can see in third click )

Note
For flavoure can add few garlic cloves and 1 onion also.
To get a smoother, free flowing consistency you can add about half tablespoons of cornstarch dissolved in a little water while cooking
Cook on medium or low flame

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