Microsoft Word - Recipes

1. Grind mustard seeds to a coarse powder.


2. Cut limes into eight pieces.


3. Slit green chilies and cut them into half inch long pieces.


4. Mix powdered mustard seeds, turmeric powder and salt with green chili
   and lime pieces.


5. Transfer this to a sterilized glass bottle or an earthenware jar. Pour oil on
   top and shake the bottle well.

Note: This pickle can be enjoyed within 5-6 days of preparation also.

156. Mango pickle

Raw mangoes 500 gms.
Fenugreek seeds 3 tbsp.
Fennel seeds 4 tbsp.
Red chili powder 2 tbsp.
Turmeric powder 2 tsp.
Mustard seeds 3 tbsp.
Mustard oil 350 mls.
Salt As per taste

1. Cut raw mangoes into half, remove seed and then cut ¾th inch sized
   pieces.


2. Apply turmeric powder and salt, rub nicely and then keep it for half an
   hour. Drain out excess moisture.


3. Grind fenugreek seeds, fennel seeds and mustard seeds to a coarse
   powder.


4. Heat mustard oil until smoking point, remove and let it cool.


5. Mix fenugreek seeds, fennel and mustard powder with red chili powder.
   Add half of the mustard oil to this mixture and rub this spice and oil mixture
   to the mango pieces. Mix thoroughly.


6. Put this into an earthenware jar and pour the remaining mustard oil.
   Cover the jar with a muslin cloth and keep it in the sun for 5-6 days.


7. Make sure you stir the contents of the jar for the first two weeks at least
   once a day. This is to ensure that the mango pieces are always in contact
   with the oil.

Note: In most of the Indian pickles, salt and oil are used as preservatives.

157. Rasmalai

Chhena 250 gms.
Flour 4 tbsp.
Sugar 1 kg.
Milk 2 ltrs.