Mango mania: Sameera Reddy, mother-in-law Manjri Varde share delectable summer season recipes | The Chhattisgarh

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June 24, 2021

The Chhattisgarh

Beyond The Region

Mango mania: Sameera Reddy, mother-in-law Manjri Varde share delectable summer season recipes

The summer season season can get uncomfortable, however it is usually a time when you’ll be able to experiment rather a lot with meals, get artistic and satiate your style buds. It’s 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 organize some lip-smacking recipes. In an Instagram video, they captured the method of cooking collectively and getting ready two dishes from scratch: the normal mango pickle, and (a Maharashtrian recipe) aambat batata and poori.
Right here’s the detailed recipe as shared by them:
For the mango pickle
Components
– 6-8 massive uncooked mangoes
– Half a cup of sea salt
– Three packets of store-bought masala
– 3/4 litre til oil
– 4 tablespoons mustard seeds
– 1 tablespoon hing or asafoetida
Technique
* 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. Depart to melt and pickle effectively for 6-7 hours.
* Take virtually 3/4 litre oil and produce it to a smoking-hot temperature. Swap off and funky to room temperature.
* Take 4-5 tablespoons of the oil and warmth. Crackle the mustard seeds. Swap off and add 1 tablespoon of hing. Pour this on the mango items.

For the aambat batata
Components
– 4 massive lengthy potatoes
– Half coconut
– 3 teaspoons peppercorns
– 6 teaspoons coriander seeds
– 2 teaspoons methi seeds
– 1 tablespoon haldi powder
– 2 tablespoons purple chilli powder
– 1 massive uncooked mango floor to stick
– 1 small pack coconut milk
– Contemporary-chopped coriander
– Take 4 massive, longish potatoes sliced lengthy and skinny
Technique
* Grind half a coconut with 3 teaspoons of pepper and 6 teaspoons of coriander seeds.
* Pour 3 tablespoons of coconut oil right into a wok.
* Add 2 teaspoons of methi/fenugreek seeds. Barely brown them and add 1 tablespoon of haldi/turmeric and 2-3 tablespoons of purple chilli powder.
* Add the sliced potatoes with some water. Cowl and cook dinner.
* When half completed, add the coconut paste and salt. Cook dinner 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 beautiful, aromatic, bitter, thick gravy.
Within the caption, the duo wrote that when mangoes are usually not in season, they use tamarind paste. “A two-inch ball would work. Soaked and floor or sieved. With a spoon of flour so it doesn’t curdle the curry.”

For the crisp wheat pooris
Components
– 2 cups wheat flour
– 1/2 cup rawa
– 5 tablespoons oil
Technique
* Combine all of them with much less water and bind a tough dough.
* Roll out tiny pooris and fry in sizzling oil.
Would you prefer to strive these recipes? 
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