Mango Pachadi May 13, 2008

Tasty Maudikaya pachadi or mango chutney
Ingredients

2 to 3 unriped (kachcha) sour mangoes
1/8 tsp turmeric (haldi powder)
2 tbsp salt

For seasoning:
2 tbsp oil;
1/2 tsp mustard seeds;
1 tsp Methi seeds;
2 tbsp red chilli powder;
1/4 tsp hing powder;
curry leaf (optional)

Method:

• Peel and shred the mangoes using a carrot shredder and put it in a bowl.
• If mango has a hard core seed just discard it or use it in some other dish for sourness.
• Add salt and haldi powder to the shredded mango and mix very well using a clean & dry spoon.
• Keep it aside for 30 minutes.
• Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
• When its about to splutter add methis seeds.
• When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
• Add curry leaves (optional) and remove from the stove.
• Let it cool very well.
• Then add this seasoning to the shredded mango and mix it thoroughly.
• Taste and add salt if necessary.
• This pachchadi can be mixed with hot steamed rice adding ghee.
• Also tastes good with chapatis & bread.
• Put it in the air tight bottle.
• It will stay fresh for 2 to 3 weeks if refrigerated.

Oranges rules!! January 31, 2008

Fun facts about oranges

~ Clementines: the clementine is a seedless mandarin.
~ Kumquats: the kumquat is like a citrus fruit and has an edible skin. It is the most well known of the sort fortunella which is closely related to Citrus.
~ Mandarins: type of small orange with loose skin. The mandarin got its name because it was exploited by high-ranking government officials in China (mandarins).
~ Minneolas: are a crossing between a tangerine and a grapefruit and can be recognized by 
“the little nose”. Can be peeled manually. Is a type of Tangelo, a minneola is a specifically marketed tangelo.
~ Oranges: There are different types of oranges: navel oranges, Valencia oranges and blood oranges are the most cultivated races.
~ Tangelos: a tangelo is a crossing between a tangerine, a grapefruit and an orange. A specific kind of tangelo is the Ugli which is described further on this page.
~ Satsuma:is a very special seedling from Japan. Its skin is a bit tighter than the clementine and it doesn’t have seeds as well.
~ Tangerines: a tangerine is an orange-red mandarin with a particular citrus taste. Can be peeled manually.
Uglis: a specific kind of tangelo, easier to peel.  A crossing between a tangerine, a grapefruit and an orange. Looks really ugli and sometimes has brown spots. Can be peeled manually.

Other peculiar characteristics

• The calcium in fortified orange juice is better absorbed than the calcium in milk. A glass of milk (8 ounces) has 291 mg of calcium; of which 93 mg is absorbed (31%). Fortified orange juice (8 ounces) has 350 mg of calcium; of which 130 mg. is absorbed (37%). 
• One orange contains about 50 mg. vitamin C; this is about 2/3 of our daily need;
• Oranges are an acid and therefore a detoxifying fruit;
• Bitter oranges can’t be eaten raw and are used to make marmalades;
• Citrus fruit is never colored artificially.
• The orange colors orange under the influence of cold temperatures.

Banana Muffins January 10, 2008

Perfect for cold weather!  This is my official entry for the Click event bye Jugalbandi

                      

                             

 

Ingredients

1 3/4 cups (245 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 cup (50 grams) light brown sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces (65 grams) peppermint white chocolate, cut into small pieces
2 large eggs, lightly beat
(1 stick) unsalted butter, melted and cooled
2 very ripe large bananas mashed well
1 teaspoon pure vanilla extract

Method

• Preheat oven to 350 degrees F for 10 min 
• In a large bowl combine the flour(sift the flour),sugars,baking powder, baking soda, salt and chocolate. Set aside.
• In a medium sized bowl, combine the mashed bananas, eggs, melted butter and vanilla.
• With a spatula, lightly mix the wet ingredients into the dry ingredients until just combined and batter is thick and chunky.
• Spoon the batter into the prepared muffing paper cups. Bake about 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm.