5 ms·
What a nice memory to have of him! If you don't mind, please share his recipe.
by webmobdev 3y ago
What a nice memory to have of him! If you don't mind, please share his recipe.
- deleted 3y ago[deleted]
- deleted 3y ago[deleted]
- rishabhd 3y agoWell, as Keanu said "I know that the ones who love us, will miss us."; he was a good man. Here is his recipe. This is for a small batch (around 1 KG), you can scale this accordingly. Ingredients: 1) Raw mangoes (Kairi): 5-6; washed, dried, and cut (retain skin, discard seed) 2) Mustard oil: 1 cup 3) Fenugreek (Methi), Fennel (Saunf), Mustard, Coriander seeds: 2 tbsp each, roasted and powdered 4) Asafoetida (Hing): 1/2 tsp 5) Salt: 3 tbsp (or to taste) 6) Kalonji: 2 tbsp 7) Turmeric: 1 tbsp 8) Red chili powder: 2 tbsp Method: 1) Sterilise: Wash the jar and lid. Fill with water, boil for 5 minutes, then empty. Invert to dry. 2) Roast & Grind: Dry roast fenugreek, fennel, mustard, and coriander seeds. Let cool, then powder. 3) Mix: In a large bowl, combine mango pieces with spices, kalonji, chili powder, turmeric, asafoetida, and salt. 4) Oil: Heat mustard oil until it smokes, then cool to lukewarm. 5) Combine: Blend oil with the mango-spice mixture. 6) Store: Transfer the mixture to your sterilised jar. Ensure mangoes are submerged, adding more cooled oil if needed. 7) Ferment: Place the sealed jar in direct sunlight for a week. 8) Serve: Ready in a week. Always use a dry spoon for serving. Store at room temperature up to a year, ensuring no moisture enters.