Mango Pickle

Ingredients:
4 cups raw green mangoes chopped, 2 medium 652g or 23.10 oz
15 -20 whole red chilies or substitute with chili powder, whole chili have more flavor and taste
4 teaspoon mustard powder
3 teaspoon salt
3/4 cup sesame oil (Indian til oil or gingelly oil)
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon methi powder
1/2 teaspoon asafoetida powder


Preparation: Remove the skin from the mangoes and chop them into bite size pieces.  Keep it aside.  Discard the skin and seeds.

Grind the red chilies and keep it aside.

Transfer the chopped mangoes to a heatproof bowl.  Add the mustard powder and salt and mix and keep it aside.

Prepare the seasoning:  To a pan on medium heat with the sesame oil add the mustard seeds and wait for it to pop.
When the mustard seeds pop, turn the heat off and add the turmeric powder, the ground chillies, methi powder and asafoetida mix and let it cook on the heat of the oil and add it to the chopped mangoes, mix and bottle.


Note:  If you want to add less oil you can first add 1/2 cup oil, after a couple of days add the other 1/4 if needed.  Before adding the additional oil make sure you heat the oil to smoking, let it cool and add it after that.

Asparagus Curry

Ingredients:
3 cups chopped or 1 bunch asparagus
3 tablespoons dry unsweetened coconut
2 tablespoon coconut oil
1 teaspoon cumin seeds
2 green chilies or to taste
1/2 teaspoon salt or to taste

Prepare the asparagus by washing it first.  Next bending each stalk, it will snap naturally at the point where the stalk turns tender.
Use the top tender part and discard the ends.  Next bunch them together a few at a time and chop them into bits.  It is now ready to be cooked.

Cooking:  Heat a pan on medium heat with 2 tablespoon of coconut oil.  Add the cumin seeds to it and wait for it to start sizzling.  When the cumin seeds starts sizzling add the dry coconut and green chilies saute for a few seconds until the coconut starts turning brown, next add the chopped asparagus and mix cover and cook for five minutes or until it is partially cooked.  Next add the salt and mix and again cook for a couple of minutes until it is cooked.  For best results the asparagus needs to be cooked so that it is a little crunchy.
Serves 4.

This dish tastes good hot, you can add more chilies as per taste.

Mango Ice Cream

4 cups ripe mangoes chopped
1 cup milk
A few strands of saffron


Peel the mango discard the seeds, chop it and freeze it for at least 18 to 24 hours.

To half cup of milk add a few saffron strands and let it soak in the refrigerator for the same time as the mangoes. 

Next day remove from the mangoes from the freezer, let it defrost a little to separate the chopped pieces.  Place it in a blender jar add the milk with the soaked saffron and grind it.
While grinding add the other half of the milk and continue grinding to make a smooth paste.
The blades will tend to jam, now and then you will have to stop the machine remove the jar and stir the contents and put it back and continue with the grinding.  When it is smooth remove the contents from the jar and it is ready to serve.  Serves 4.

Chapati

Ingredients:
1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 teaspoon + a few drops of oil

Preparation:  To the whole wheat or chapati flour add the salt and 1 teaspoon of oil and mix the flour to disperse the oil and salt.  Slowly add the water to make a dough.  You might need a little more or a little less water, just add enough to make a soft and pliable dough.
Knead it for a couple of minutes add a couple of drops of oil and cover the dough with the oil and let it rest for 30 minutes.

After 30 minutes divide the dough into 6 round parts.  Sprinkle the work surface with some flour and flatten the divided round part and with a rolling pin shape them into thin round disc.

This is now ready for cooking.

To Cook:  Heat a griddle or tava on medium heat.  Place the rolled disc on it and let it cook.  When when air bubbles start showing turn the chapati over to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.

2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and turn it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.

There are versions of chapati all over the world.  This unleavened flat bread made from whole wheat it is a staple in India.