A tangy dry raw mango chutney that goes well with many Indian snacks.
Preparation time: 10 minutes Cooking time: 30 minutes Makes: 1 bottle full Recipe Ingredients:
150 grams whole dry raw mango pieces (Amchoor) 250 grams Jaggery 1 teaspoon Red chili powder 3 teaspoons Salt 1 1/2 teaspoons dry Ginger powder 1 teaspoon Black Salt 1 teaspoon Cumin seed powder
1tsp roasted coriander seeds, powdered
½ tsp garam masala powder Recipe Method:
Soak the dry mango pieces overnight in 4 cups of water. Boil in the same water in which it was soaked on low fire until tender.
Pass through a sieve, add a little water every now and then till it is of pouring consistency.
Add jaggery, garam masala powder, dry ginger, Red chili pepper, cumin seed powder, coriander powder and salt and mix well. Add 1 cup water and the jaggery and cook on low flame till the jaggery is dissolved and the chutney is thick yet of pouring consisitency.
Cool and fill in a clean bottle. Can be stored in the refrigerator for more than 2 weeks.
This middle eastern dish is a great favorite is all across the globe. Falafel itself is served as a snack and sold on the streets in the Middle East and in pita bread with lettuce, tomatoes and tahini as a main course.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.