Kadukash Sindhi Mango Pickle Food

KADUKASH ( SINDHI MANGO PICKLE)

Steps:

• Peel and grate mangoes or shred finely.
• Keep mace, vinegar, cinnamon and nutmeg separately.
• Add remaining ingredients to the grated mangoes.
• Mix well and put in a jar.
• Keep it overnight.
• The following morning, coarsely grind mace and cinnamon.
• Add it to the mango mixture with nutmeg and vinegar.
• Mix well.
• Cover with oil.
• It is ready for eating after 1 week.

MANGO PICKLE IN BRINE

Steps:

• Wash and dry unpeeled mangos. Cut into small pieces or cubes.
• Mix mangos with salt and turmeric; set aside for 24 hours.
• In a heavy pan, lightly brown the fennel and mustard seeds. Grind coarsely. Drain mangos reserving the liquid.
• Mix all other ingredients together and toss cut mangos in it until well coated.
• Press into sterilized jars and pour the brine over, so that the mangos are well covered.
• Close lids tightly and keep in a sunny place for 1 week.

HEALTHY METHI (FENUGREEK) PARATHA

Steps:

• 1. You can use Food processor to chop Fenugreek, onion, green beans, peas, cabbage and chili pepper.
• 2. In a Bowl add the chopped ingredients and all other ingredients except flour and oil.
• 3. Add two cups of flour and use lukewarm water to knead the dough.
• 4. Don't make the dough too soft.
• 5. Cover the dough with wet towel and keep it in warm place for 30 minutes.
• 6. Punch down the dough and divide it to 14 - 15 portions. Make them round like ball.
• 7. Use rolling pin to roll the dough. Use dry flour for dusting.
• 8. Heat a griddle; cook each side of dough for 2 minutes.
• 9. Use spatula to press down dough to cook it evenly.
• 10. Use a brush to apply little oil on one side of paratha. (Optional).
• 11. Cook until golden in color. Your Healthy Methi Paratha is ready.
• Serve hot with Mango Pickle and Plain Yogurt.