Mango Pickle - Andhra Style

Welcome back to another recipe of JO Tadka. Today I am here with Mango pickle recipe. This recipe comes from Srilakshmi's kitchen. Yes, she is from Andhra and therefore this is Andhra special in my blog for the very first time :)

Pickles, the name itself gives you tangy and spicy flavor. This is a side - main dish that can enhance the taste of any food. I stayed in hostel during my school & college days and we all heard a lot about the bad taste of hostel mess food. Pickles was the saver back then, I enjoyed it with my each and every meal. 

There are countless versions of mango pickles in India. Each zone has its own style of preparation and taste. Instant pickle recipes are easy to prepare and a great way to enjoy fresh and homemade pickles. 

Thank you Srilakshmi for sharing it with me. 

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Ingredients:

1.     Raw Mango - 1 pc

2.     Salt - 1 1/2 tsp (as per taste)

3.     Red Chili powder - 2 tsp

4.     Mustard powder - 1 tsp

5.     Fenugreek powder - 1/2 tsp

6.     Turmeric powder - 1/2 tsp

7.     Garlic Cloves (minced) - 2 pc

Seasoning (Tadka):

1.     Oil - 2 tbsp

2.     Mustard seeds - 1/2 tsp

3.     Cumin Seeds - 1/2 tsp

4.     Chana Dal  - 1/2 tsp

5.     Dried Red Chili - 2 whole

Method:

1. Wash and wipe dry the mangoes.
2. Dice it into small chunks.
3. Add chili powder, turmeric and salt to mango chunks. 
4. Mix well so that spices will evenly coated on the mangoes. 
5. Keep it aside for few hours, it helps oozing tangy water from the mangoes. In India we keep it in sunlight for few days.
6. Meanwhile dry roast mustard and fenugreek seeds in a pan and grind it into a fine powder.
7. Now mix the prepared powder and minced garlic to the mango chunks.
8. Now prepare the seasoning. In a hot oil, add mustard seeds, cumin seeds, once it all crackles add chana dal and whole chili.
9. Stir it for few seconds and then turn off the heat.
10. Now pour this mixture over the mangoes and combine it.
11. Store the pickle in a clean and dry air-tight container.
12. This mouth-watering pickle can be enjoyed right away once its prepared.
13. Serve the pickle with your chapati, parantha, dal-rice or curd-rice.

Substitutions & Tips:

1. The tangy flavor will be more if you have it after few days of preparation.
2. You can add small piece of tamarind if mangoes are not tangy and sour.
3. You can choose to add more chili powder if you want a spicy hot pickle.

Lettuce Wrapped Salad

Lettuce wrapped salad is a healthy alternative meal or you can make this as a simple side. These are easy, light and super tasty dish with full of colorful vegetables. This also has a antioxidant-rich dried cranberries. This is a great and healthy substitute for Tacos with a fresh and crispy lettuce leaves. I love to serve this because it has a great source of protein and we are vegetarians with no eggs. My husband and I were never been a huge fan of salads, but when we started trying with variety of combinations, we started liking it. And now my husband can live on my homemade salads.  

We can do it with whatever vegetables we like. Add tofu or cheese (indian cheese) for extra flavor and it will make you full for longer. Make dressing according to your taste. If you like tangy flavor go for ranch dressing, creamy flavor go for caesar dressing, vinegratte, honey mustard, french, italian and make it in a way you like.

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Ingredients:

1. Edamame shelled frozen - 2 cups
2. Cranberries dried - 1/4 cup
3. Corn kennels frozen -2 tbsp
4. Carrots diced - 1 cup
5. Onion diced - 1/2 cup (optional)
6. Red pepper - 1/2 cup (optional)
7. Basil fresh - 1/4 cup (optional)
8. Olive Oil - 2 tbsp
9. Sugar - 1/2 tsp
10. Basil dried - 1 tbsp
11. White vinegar - 2 tbsp
12. Salt and black pepper

Method:

1. Cook edamame and corn for 5 mins in a boiling water and then drain and rinse it under a cold water.
2. Toss all the vegetables in a salad bowl from step (1 - 7).
3. Pour an olive oil in a cup and slowly add white vinegar and sugar and then whisk it.
4. Keep the dressing for 15 mins in the refrigerator.
5. Before serving toss the vegetables with the dressing add basil salt & pepper.
6. You are ready to serve it over fresh lettuce leaves.

Substitutions:

1. Olive oil can be replaced by any oil or Butter. However I prefer olive oil in cooking. Its healthy & tasty.
2. Microwave edamame and corn separately for 3 minutes.

Tips:

1. Add tofu or crumbled feta cheese on top.
2. For different dressing recipe please check my other post.

Savory & Spicy Sour-Cream Dip

Sour cream dipping sauce is great for any tortilla chips, Chorizo, Quesadillas, and Tacos. It is so refreshing and tasty. You name it this sauce will enhance the flavor of the dish. Spread it on sandwich bread and it will taste yum.

Ingredients:

1. Sour Cream (16 oz)
2. Finely chopped onion
3. 1 medium cucumber slices
4. Parsley/cilantro/dill leaves
5. Salt & Pepper
6. Taco Seasoning (optional)
7. Lemon (optional)

Method:

1. Mix the sour cream, cucumber, onion and dill leaves (I prefer dill) in a bowl.
2. Add lemon juice, taco seasoning, salt and pepper according to taste.
3. Cover and refrigerate for few hours.
4. Ready to serve cold.

Substitution:

• Use thick yogurt to make this dip (it has less calorie)

Tips:

• Can be refrigerated for 3 weeks
• Good in freezer for 3 months.
• Make it and store it in small containers
• Once the dipping sauce is about to be over in the refrigerator. Take out another container from the freezer and place it in the refrigerator a night before to get it thaw. Enjoy it directly from the refrigerator.
• Don't microwave it or  thaw it outside at room temperature. It will have bacteria, so avoid it.