Mango pickle

Ingredients :

Raw mango : 1 cut into small cubes

dry red chilli powder : 2 tbsp

salt : 1.5 tbsp

fenugreek seeds : 1 tsp

mustard seeds : 1 tbsp

for tempering :

mustard seeds : 1/2 tsp

cumin seeds : 1/2 tsp

turmeric : 1/4 tsp

garlic : 2 pods

oil : 3 tbsp

First wash and cut the mango into small cubes. Dry roast the fenugreek seeds and grind it to a fine powder along with the mustard seeds. Add this mixture to the mangoes . Add the chilli powder and the salt. Now in a vessel heat the oil and add the mustard seeds,then the cumin seeds. Let them splutter. Now add the garlic pods and the turmeric. Switch off the stove. Let the oil cool for some time. Add this to the mango mixture. Serve it with hot rice and ghee.

Boondi laddu

Ingredients:

besan/chickpea flour : 2 cups

sugar : 1 cup

dry fruits (raisins and cashew nuts) : 25 gms

cardamom powder : 1/4 tsp

camphor : a pinch

saffron : a pinch

oil : for deep frying

First make sugar syrup with one thread consistency by pouring little water to the sugar and bringing it to a boil. Then switch off the flame and add the cardamon powder, camphor and saffron to it and keep aside.

Next mix the besan with water to make a thick batter. Heat oil in a vessel . Now pour the besan batter on the boondi ladle and tap it . Fry till it is golden brown in colour and immediately pour it into the sugar syrup. If the boondi is not round, check the batter by adding water or besan. Finally fry the dry fruits too and add to the sugar syrup. Mix it thoroughly and allow it to cool for some time. Now make small balls out of it and serve it.