Tender Mango Pickle

Tender Mango Pickle
Preparation time-  3 months
Cooking time-10 mins
Total time- 10 mins

Ingredients:

1. Salted tender mangoes- 1 kg ( Keep tender mangoes in saline water (4 cups of  boiled water and 250 gm of salt) in a glass jar for three months)
2. Fenugreek seeds-1 tablespoon
3. Ginger(chopped pieces) - 50 gm
4. Garlic (chopped pieces)- 50 gm
5. Dried red chilly- 15 no.
6. Vinegar (Acetic acid)- 100ml
7. Salt- as needed
8. Mustard - 4 tablespoon
9. Gingelly oil- 250 ml
10. Chilly Powder- 8 tablespoon
11. Turmeric powder-3 tablespoon
12. Curry leaves- 30 no.

Method:

Step 1: Take a pan, pour oil and warm it. Add crushed mustard seeds, fenugreek seeds, red dried chilly and curry leaves.

Step 2: After a few minutes, add garlic and ginger, cook it for a minute.

Step 3: Add chilly powder and turmeric powder, after a minute, switch off the flame. Then, add vinegar and mix it well.

Step 4: Finally, add salted tender mangoes and mix it well. Serve after two weeks.

Tips and warnings

• Use glass jar always for storing pickle.
• Keep it in room temperature for 48 hrs and then keep it in fridge for months (I prefer this method).
• If the pickle is covered with oil, you can keep it in room temperature for months, as the oil acts as a preservative. 
• When you take the a portion of pickle from bottle, slant the jar and take the mango pieces without oil.
• Cook it in a medium flame.
• If it is a maiden attempt, start with a small quantity, because, it needs experience to bring the balance in sour, spicy and salty taste of tender mango pickle.
  Now, spicy tender mango pickle is ready

Carrot Pickle

Carrot Pickle

Preparation time- 12 hrs
Cooking time-10 mins
Total time- 10 mins

Ingredients:

1. Carrot (Sliced)- 1 kg
2. Fenugreek seeds-1 tablespoon
3. Ginger(chopped pieces) - 50 gm
4. Garlic (chopped pieces)- 50 gm
5. Dried red chilly- 15 no.
6. Vinegar (Acetic acid)- 100ml
7. Salt- as needed
8. Mustard - 4 tablespoon
9. Sunflower Oil/ gingelly oil- 250 ml
10. Chilly Powder- 8 tablespoon
11. Turmeric powder-3 tablespoon
12. Curry leaves- 30 no.

Method:

Step 1: Mix carrot pieces with salt and turmeric powder. Keep it for 12 hrs in a glass jar.

Step 2: Take a pan, pour oil and warm it. Add mustard seeds, fenugreek seeds, red dried chilly and curry leaves.

Step 3: After a few minutes, add garlic and ginger, cook it for a minute.

Step 4: Add chilly powder and after a minute, switch off the flame. Then, add vinegar and mix it well.

Step 5: Finally, add carrot pieces and mix it well. Serve after two weeks.

Tips and warnings

• Use glass jar always for storing pickle.
• Keep it in room temperature for 48 hrs and then keep it in fridge for months (I prefer this method).
• If the pickle is covered with oil, you can keep it in room temperature for months, as the oil acts as a preservative. 
• When you take the a portion of pickle from bottle, slant the jar and take the carrot pieces without oil.
• Cook it in a medium flame.
• If it is a maiden attempt, start with a small quantity, because, it needs experience to bring the balance in sour, spicy and salty taste of carrot pickle.
  Now, spicy carrot pickle is ready

Egg Scrambled Cheese Pizza

Egg Scrambled Cheese Pizza

Preparation time- 5 mins
Cooking time- 10 mins 
Total time- 15 mins

Ingredients (for 4 servings):

1. Pizza base- 1
2. Chopped tomato- 1/2 cup
3. Chopped capsicum- 1/2 cup
4. Chopped onion- 1/2 cup
5. Tomato - 2 no.
6. Cumin Seeds - 1 pinch
7. Cheese-1 cube
8. Vinegar/wine-1/2 tsp
9. Butter-1 tsp 
10. Egg-2 no.
11. Pepper powder- 1 tsp
12. Sugar- 1 pinch
13. Salt-1 pinch  
14. Mayonnaise - 4 tsp

Method:

Step 1:  Boil the tomato in water for 6 minutes, peel the skin and grind it in a mixer grinder (tomato puree).

Step 2: In a pan, melt the butter, add cumin seeds, tomato puree and let it saute for a few minutes.Then, add few drops of vinegar/ wine, sugar and salt also. Allow it to cool.

Step 3: Take a pan,  scramble egg with pepper powder.

Step 4: Take pizza base and apply tomato sauce and mayonnaise on top of it. Spread equally with a oil brush.

Step 5: In a bowl, mix all vegetables and spread on top of the pizza. After that spread scrambled egg.

Step 6: Grate cheese on top of it.

 Step 7: Preheat the oven 200 Degree Celsius, bake it for 8 minutes and then, grill it for 1 minute. Serve it warm.

Tips and warnings

• For baking and grilling pizza, use high metal rack

Now, yummy Egg Scrambled Cheese Pizza is ready

Apple custard pudding

Apple custard pudding
Preparation time-5 min

Cooking time-10 min
Total time- 15min

Ingredients (for 4 servings):

1. Custard Powder - 6 teaspoon
2. Milk-500ml
3. Sugar-6 tablespoon
4. Milkmaid- 3 tablespoon (optional)
5. Chopped apple- 1 no.
6. Honey- 1 tsp 

Method:

Step 1: Take custard powder in a bowl and add milk to form a thick paste and keep it aside.

Step 2:Boil the milk and custard powder paste and stir it well.

Step 3: After 5 minutes, add sugar or along with sugar you can add milk maid also.

Step 4: Stir it continuously till it becomes moderate consistency. 

Step 5:Allow it to cool and refrigerate it. 

Step 6: Take a pan, boil 100ml of water and add chopped apple pieces. Stir and smash it with a spoon to make thick consistency. Add one tsp of milkmaid and honey. Allow it to cool and refrigerate it. While serving, decorate with cashew nuts and raisins.  
Tips and warnings

• Stir it in a same direction
• Boil it in a moderate flame
• Even if milkmaid is optional here, please add it. It makes custard more tasty.

Now, mouthwatering apple custard pudding is ready

  

Vegetable Stock with Omelette

                                                     

Preparation time- 5 mins

Cooking time-  10 mins  

Total time- 15 mins

Ingredients :

• Vegetables sliced - as needed
• Egg -1 no.
• Worcestershire Sauce- 3 tsp
• Fresh cream or mayonnaise- 3 tsp
• Garlic - 7 no.
• Ginger (chopped)- 6 no.
• Pepper powder- as needed  
• Salt- as needed  
• Oil- as needed

Method:

Step 1:Take a pan, pour a teaspoon of oil after a few minutes, break the egg on top of it carefully and sprinkle pepper powder and salt. Keep it aside.

Step 2:Boil the vegetables in the water, add worcestershire sauce and fresh cream or mayonnaise, stir it well and salt and pepper as needed. 

Step 3:Serve it in a plate by keeping cheese (optional), fresh cream and omelette on top. 

         Now, warm vegetable stock with omelette is ready

Vegetable stock with grilled fish and mushrooms

                                                     

Preparation time- 5 mins

Cooking time-  10 mins  

Total time- 15 mins

Ingredients :

• Vegetables sliced - as needed
• Grilled Fish -1 no.
• Mushrooms - as needed 
• Worcestershire Sauce- 3 tsp
• Fresh cream or mayonnaise- 3 tsp
• Garlic - 7 no.
• Ginger (chopped)- 6 no.
• Pepper powder- as needed  
• Salt- as needed 

Method:

Step 1:Take a steak of fish,apply pepper powder, lemon juice and salt and then, grilled it or fry it. 

Step 2:Boil the water in a pan with turmeric powder, add mushrooms in it and keep it for 4 minutes to remove poisonous chemicals. Then, wash the mushrooms under tap water and dry it.  

Step 3:Boil the vegetables in the water, add worcestershire sauce and fresh cream or mayonnaise, stir it well and salt and pepper as needed. 

Step 4:Serve it in a plate by keeping cheese (optional), fresh cream, grilled fish and mushrooms.

         Now, warm vegetable stock with grilled fish and mushrooms is ready

Pineapple Juice

Pineapple Juice
Preparation time- 3 mins
Cooking time-  2 mins  
Total time- 5 mins

Ingredients : 

1. Pineapple - 200 gm
2. Sugar - as needed
3. Ice cubes  - 4 no.

Methods:
Step 1: Cut the pineapple into small pieces and remove inner stem and outer flowers.

Step 2: Take a mixer grinder, put pineapple pieces, ice cubes and sugar. Crush this mixture by using pulse mode (anti clock wise) 2-3 times and then, grind it for 2 minutes using mode no.3.

Step 3: Strain the mixture and pour it in a glass and decorate with a pineapple piece.
             Now, cool pineapple juice is ready