Fresh Mango Pickle

It’s green mango season! Yes, it’s here and it doesn’t last too long. The young tiny and lip puckering unripe fruit of the mango tree is absolutely delicious. For a quick pickle, cut the tiny mangos into slivers and scatter with cayenne pepper, salt and a bit of dry garlic. If you’d like throw in some chopped cilantro. Stir in some good olive oil and hey presto your done!

This image has an empty alt attribute; its file name is img_3495.jpg

Tastes amazing as a condiment with anything really. I particular like eating it rolled up into a paratha (unleavened flaky flatbread) and washing it down with a cup of hot chaa!

Spaghetti Squash Sevya

  • Servings: 6
  • Difficulty: easy
  • Print

You will need:

  • 6 young green mangos, the size of an egg
  • 1/2 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1 – 2 tablespoons cilantro, chopped

To make:

  1. Cut the the mangos in half lengthwise, and remove the soft white pit.
  2. Slice the mango into thin slivers, lengthwise.
  3. Sprinkle with the salt, paprika and garlic powder and mix to coat the mangoes.
  4. Leave the mangos for 15 minutes or so to absorb the spices.
  5. Stir in the olive oil and chopped cilantro.
  6. Taste for seasoning. Adjust if needed.
  7. Spoon into a glass airtight container.
  8. The pickle keeps in the refrigerator for up to 2 weeks.

This is a super fast and easy recipe. And the mangos add a depth of flavor to anything you eat them with. Besides eating this crunchy delight with roti, I absolutely love eating it alongside a hot bowl of chicken curry and fluffy basmati rice. Of course it has to be dolloped with ghee!

Give this quick and easy mango pickle a shot. You won’t regret it!

This image has an empty alt attribute; its file name is img_3490.jpg

TIPS – if you can’t find the small green mangoes try using the a large green mango. Just make sure that it’s really firm on the outside and the flesh should be white with a tinge of yellow on the inside. Green mangoes can be found at any Indian or Mexican market.

CHILDHOOD MEMORY – I’d climb into the mango tree in my grandparents yard and snap the young tart fruit off the tree with my bare little hands. Immediately, I’d feel the warm sticky liquid from the stem dribble down my forearms as I scrambled down the tree. As I ran to the kitchen, I made a mental note to wash my hands before the itching began.

A quick rinse under the tap and I was rid of the white liquid. On my way to the pantry I grabbed a plate from the cabinet to pour in a handsome amount of rock salt and cayenne pepper. A quick swirl with my index finger ensured the balance of the two spices. I’d then eagerly dunk my fresh plucked green mango into the spicy pile and bite off a chunk of the crunchy goodness. The flavor explosion in my mouth was absolutely worth the few scrapes I received on my way down the tree.

If you haven’t eaten green mango this way you definitely should. The slightly bitter skin accompanying the sour and sweet flesh of the mango mingled with the salt and spicy cayenne is mouth wateringly delicious. Go on give it a go before the season is over…

For the Love of Ghee,

XOXO

Shamim

Crunchy Pizza

I made my first pizza when I was 11 years old or maybe sooner.  It was from the Ladybird children’s recipe book series.  It took me hours to make the dough alone.  I would cautiously warm the water, add the sugar and slowly pour in the yeast granules, watching the little globules scatter delicately into the water below.  I then stirred it and glowed at the transformation taking place before my eyes.  My favorite spot was leaving it in the sun near the swimming pool and watching it slowly bubble away. Mixing the dough was a feat I cherished. I spent more time than needed, kneading it. I loved the warm, squishy dough squeezing between my fingers. Continue reading

Dhaar with Vegetables – (Lentil and Vegetable Curry)

For The Love Of Ghee

My Mums Recipe

As a child and well into the years after I got married, I absorbed as much as I could from my maternal grandmother regarding her cooking and recipes.  I  would gaze at her for hours, mesmerized by the effortless way she made ingredients come together.  She would make barfee – a sweet Indian confection similar to fudge, with a balanced sweetness complimented by the creaminess of the ghee – that held it together.  It was never overly sweet.  Her rotis were the best I’ve had and, as a matter of fact, many folk lucky enough to be in her realm would vouch for that too.  A hot ghee smeared roti, perfectly toasted on top to reveal a crispy layer against the pillowy softness of the bottom layer, begged to be eaten with her homemade mango jam.

IMG_0409 Dhaar with String Beans and Potatoes

View original post 792 more words

Ghee Goor and Roti – Crumbled Roti Sweetened with Jaggery

Mmmmmm yum! Still a family favorite! This recipe is still going strong in my household. We just had it for an after school snack.

For The Love Of Ghee

Ghee, goor and roti is my go-to comfort food.  I’ve turned to it on countless occasions to pacify my emotional well being.  This is such an endearing sweet meal and is close to my heart.  It gently screams to me of family, togetherness, good friends and most importantly being loved.  And with Valentines Day around the corner, Ghee, goor and roti makes the perfect dish to be shared amongst the people you care most about.

IMG_9716

Ghee, goor and roti was my all time favorite as a little child and still is… and I’m sure will remain so, for as long as I can chew.  Wait a minute –

View original post 703 more words

Halwo or Falooda – Creamy Milk Dessert

Super creamy and decadent recipe! So easy it’s ready in a jiffy! Give it a shot… you won’t be disappointed!

For The Love Of Ghee

My Mum’s Recipe

I was about to publish this recipe and realized that maybe some of you out there may have no idea what halwo is.  I would humbly describe it as a cool, creamy, almost jello-like milk dessert.  Maybe in the same family as Panna cotta, an italian dessert, but a lot lighter and creamier.

View original post 456 more words