Magaya Pickle Recipe -- Sun dried Raw Mango Pickle -- How to make Magaya pickle Recipe

Hi, Thank you friends and viewers. Today I am posting how to make Magaya pickle recipe.

This is another variety of raw mango pickle specially made in Telugu states. It comes in handy when we don't have any chutneys or side dishes for dosa or idly. Just add some curd and chopped onions, makes a very good side dish for dosa and idly. This pickle should be made only during a hot sunny day as we have to dry the mango pieces under the sun. Some people make it without Sun drying also, it is called as 'Pachi Magaya'.

All the precautions and rules in making the pickle stands good as Avakaya to this pickle also. Choose firm, mature and sour mangoes only for making this pickle. The varieties which are usually preferred are Tella Gulabi, Rasalu, Suvarna Rekhalu. If they are not available use any sour mangoes.

This pickle lasts over a year. So, prepare it in a clean and dry place and also use only dry and clean spoons to mix and to serve.

Magaya Pickle Recipe -- Sun dried Mango Pickle -- How to make Sun dried Raw Mango pickle Recipe
Author: Sailaja Angara
Preparation Time: 2 Hours
Soaking Time: 2 Days
Drying Time: 1 and 1/2 to 2 Days
Cooking time: 15 Mins

Magaya pickle is another special dish from Telugu states, a perfect side dish for curd rice.

Ingredients:

• Raw Mangoes 10 Medium sized or 3 kgs
• Salt to Taste
• Turmeric powder 3 Tbsp
• Roasted Fenugreek Seeds powder 5 Tbsp
• Red Chilli powder 1/2 Kg
• Gingelly Oil 1/2 Ltr
• Asafoetida 3 Tbsp

Procedure:

1. Wash and clean the mangoes with a clean cloth.
2. Allow them to dry for sometime so that the moisture on the suface of the magoes goes off.
3. Peel the skin and cut them into pieces.
4. The mango pieces should not be too small or too big.
5. Cut them randomly, no specific shape required or we can cut them into cubes also.
6. Discard the seed.
7. Add the mango pieces into a ceremaic jar or Bharani or Jadi.
8. Add salt and turmeric powder. Mix them well and keep aside for three days for marination.
9. This process would ooze a lot of juice out of the mangoes.
10. On the third day, open the jar and mix well.
11. Take a handful of mango pieces and squeze out the juice into the jar only and drop the mango pieces onto a plastic sheet. Repeat the same with rest of the pieces also.
12. Dry them, under the direct sunlight, for one or two days, depending on the availability of the Sun. Approximately 5 to 7 hours per day.
13. During the peak summer one day is sufficient.
14. If needs to dry for second day also, put them back into the jucie overnight.
15. Once they are dried and the salt added to them getting deposited on the surface of the mango piece add oil and spices to the pickle to use.
16. It can be kept like that without adding oil and can be added whenever needed.
17. Heat oil in a wide kadai, add asafoetida, roasted fenugreek seeds powder.
18. Check salt in the mago pieces and if necessary add it also in the oil.
19. Allow this to cool completely.
20. Add red chilli powder and mix well.
21. Transfer the entire oil and mixed spices to a wide plate.
22. Add the mango pieces to the above oil and spice mix.
23. Mix it well so that the oil and spices combines with the mango pieces completely.
24. Transfer the pickle to clean and dry ceramic jar or bharani or jadi. cover with lid and tie with a clean cloth to retain the aroma of it.
25. Take small portion of the pickle for regular use in a small bottle or cup.
26. Serve the magaya pickle with Curd rice.

Thank you for visiting my blog. Hope you like all my recipes. Feedback, comments and suggestions are welcomed. For more pickles and chutneys click here. Feel free to contact me through mail: sailajaangara@gmail.com OR east@easyvegrecipes.com OR Whatsapp:+91 99667 00045.

Mango Pickle Recipe -- Andhra Avakaya Recipe -- How to make Mango Pickle

Hi, Thank you friends and viewers. How to make Andhra Avakaya Recipe?

Avakaya or Mango pickle is a spicy and mouthwatering recipe special to Andhra and Telangana. Though people of other state too make it, the spicy taste and red colour (that comes to it with the use of chilli powder) are exclusive only to Andhra and Telangana. Making of avakaya or mango pickle is considered to be a big event duringthe summer season every year.

This pickle stays for over a year. So, we have to prepare it in a clean and dry place. And, we should use only dry and clean spoons to mix it. Earlier, people used to prepare this pickle with more than 100 mangoes. We use freshly made ingredients. Nowadays, we get specially grounded ingredients in grocery stores. Mango varieties have to be carefully chosen. Mangoes that are sour in taste and have fiber should be selected for this pickle, but they should not be too much sour also. When we bite them for tasting, we should get some fibre with it. This makes the pickle last long and taste great.

Store them in a clean and dry ceramic jars or Bharani or Jaadi (in Telugu) and then put the lid and cover it with a clean cloth and tie it to retain the aroma and taste for full year, intact. Keep them at a clean, dry place. The pickle may be collected in a small bottle or a bowl for consumption.

While getting the mangoes is a task involving knack, cutting them is a herculean task. We use a special cutter for the mangoes that can cut the seed inside. The shell should not get separated while cutting, but the seed inside has to be taken off. The shell part should stay attached to the mango pieces to hold the ingredients to sink into the pieces -- the process of osmosis.

Now, coming to making of the recipe, the below mentioned quantities must be followed. They may vary depending on two things -- the sourness of the mangoes and the size of the mango. Usually, a mango can yield 8 to 12 pieces. Just in case, salt can be addedd after three days also. Here you go.

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Kadhi Recipe -- Punjabi Kadhi Recipe -- How to make Punjabi Kadhi Pakora Recipe

Hi all, thank you friends and viewrs. Today I am posting how to make Punjabi Kadhi recipe.
Kadhi is a North Indain dish made with onion fritters, dunked in spicy yogurt mixture. It is the best accompaniment for hot steamed rice and also goes well with Roti. We South Indian make Mor Kozambu or Majjiga Pulusu but it is completely a different one. And we need to be plan for it at least half a day before, but for the kadhi so much planning is not required. This recipe has became one of my favourtie now a days. A simple and easy recipe.

Kadhi Recipe -- Punjabi Kadhi Recipe -- How to make Punjabi Kadhi Pakora Recipe
Author: Sailaja Angara
Preparation Time: 30 Mins
Cooking time: 40 Mins
Servings: 6 people

Kadhi is a North Indain dish made with onion fritters, dunked in spicy yogurt mixture. It is the best accompaniment for hot steamed rice and also goes well with Roti.

Ingredients for Kadhi:

• 3 Tbsp Besan/Chickpea Flour
• 1 Tbsp Ginger Garlic Paste
• 1 Tbsp Chopped Green Chillies
• 1 Tsp Turmeric Powder
• Salt to Taste
• 1 Tsp Red Chilli Powder
• 1 Cup Sour Curd
• Water as per need
• 1 Big Onion Sliced
• 1 Tbsp Oil
• 1 Tsp Black Pepper Seeds
• 1 Tsp Cumin seeds
• 1 Tsp Coriander Seeds
• 1 Tsp Fenugreek Seeds

Ingredients for Pakora:

• 2 Cups Besan/Chickpea Flour
• 1 Tbsp Ginger Paste
• 1 Tbsp Chopped Green Chillies
• 1 Tsp Turmeric Powder
• 3 Big sliced Onions
• Salt to taste
• 1 Tsp Red Chilli Powder
• 1 Tsp Ajwain
• 1 Tbsp Curd
• Oil for frying

Procedure for Pakora:

1. In a large bowl take chickpea flour, add chopped onions, chopped green chillies, ginger paste. Combine them well.
2. Add salt, turmeric powder, red chilli powder and ajwain to the above.
3. Mix well with the hands. So that the moisture from the onions and chopped chillies comes out.
4. Add curd to it and give a gentle mix.
5. Heat oil in a kadai, add small portions of the above mixture in it.
6. Fry the onion fritters in a medium to low flame.
7. Drain them in a tissue paper to absorb excess oil.
8. Keep them aside.

Procedure for Kadhi:

1. In a Large bowl, take chickpea flour, add turmeric powder, salt, red chilli powder, ginger garlic paste and ajwain.
2. Mix them well. Add curd to this mixture and againg give a thorough mix.
3. Add 1 cup water to it and again mix it well so that there won't be any lumps.
4. Add little water to make it thin like dosa batter, but not so pouring also.
5. In a wide kadai, heat oil, add fenugreek seeds, pepper, coriander seeds and cumin seeds. Allow them to splutter.
6. Now add the chickpea flour mixture to it and allow this to boil for 20 minutes in very low flame. Stirring ocassionally.
7. Add 2 to 3 cups of water to it and allow it to boil/cook for another 5 minutes while keeping it partially covered. Stir ocassionally.
8. Add the fried pakoras to the kadhi and bring it to boil for another 3 to 5 minutes.
9. Add water if the kadhi thickens.
10. In another small kadai, heat oil, add cumin seeds, split red chilli and add red chilli powder. Let it splutter.
11. Add this to the above boiling kadhi and give a nice mix.
12. Serve hot kadhi with steaming rice or roti.