Crude mangoes should be "cooling" for our constitution framework. To prevail over the serious desert warm, a beverage called "kairi ka pani" is made utilizing crude mango mash, seasoned with jeera powder, sugar and dark salt. This formula is an alternate approach to battle the high temperature.
Crude mangoes are tempered with fennel and nigella seeds and stewed with flavors and sugar to make a moment pickle that could be presented with evening dinners.
Parts
System
.jpg "Aam ki launji") |
| Aam ki launji |
Crude mangoes are tempered with fennel and nigella seeds and stewed with flavors and sugar to make a moment pickle that could be presented with evening dinners.
Parts
- 1 mug crude mango , peeled and cubed
- 1/2 tsp fennel seeds (saunf)
- 1/4 tsp nigella seeds (kalonji)
- 3 tsp coriander (dhania) powder
- 1 tsp bean stew powder
- 1/4 tsp turmeric powder (haldi)
- 1/3 mug sugar
- 2 tbsp oil
- salt to taste
System
- Heat the oil in a container, include the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
- Add the coriander powder, stew powder, turmeric powder, sugar and salt with 4 tablespoons of water. Mix and stew work the sugar has broken up.
- Allow to cool totally.
- Store refrigerated for up to 4 days.
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