Avakaya-Gongura

Monday 13 February 2012

MAGAYA - SUN DRIED MANGO PICKLE

One more pickle like Avakaya during this summer time made with raw mangoes and stays for long time (more then one year).Magaya is a very popular pickle like Avakaya in coastal Andhra.Making of this pickle is totally different then Avakaya and a perfect side dish for curd rice and pongal....

INGREDIENTS:-----

Mangoes - 6 big

Mustard powder -- 200g

Salt - 250g

Red chili powder - 250g

Fenugreek powder - 50g

Turmeric -- 1 tab sp

Oil ---- 400g

FOR SEASONING:----

Dry red chilies -- 10 broken

Asafoetida - 1/2 tea sp

Mustard seeds --2 teasp

METHOD:---

1.Wash,clean mangoes with a dry cloth, peal the skin and slice the mangoes in to very thin slices (like potato chips)

2. Shift the mango slices in a wide bowl add half salt and turmeric powder combine well to coat salt and turmeric each and every piece.

3. Cover this marinated mango pieces bowl with a lid and leave a side for 1 day.

4.Next day morning you can find this marinated mango pieces ooze there juices. Now squeeze the juice lightly from mango pieces and spread the mango pieces on a big plate.

5. Sun dry this squeezed mango pieces with sap in a very hot sun for 1 day or till the wetness in the mango piece disappears.(this process will take 1 day in Indian peak summer ).

6. In the mean while dry roast the mustard and then fenugreek take care that the seeds should not splutter remove and make a fine powder.

7. Add remaining salt.red chili powder, mustard and fenugreek powder, sap to mango pieces mix well to combine every thing.

8.Heat oil in a deep frying pan add mustard seeds let them splutter then add broken red chilies and asafoetida remove from flame and let it cool.

9 Add this seasoning to mango and spice mixture mix well to combine every thing leave it for a day.

From third day you can use this pickle.

Enjoy this delicious pickle with curd rice or pongali or even with plain steamed rice.

store the pickle in a ceramic or glass jar don't use plastic jars

Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.

Use a clean and dry spoon every time to take out the pickle from jar.

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I am a simple and fun loving person. Before marriage, cooking was never my need to explore whether it was a passion. I was just enjoying my mum's preparations . It's obvious with many of us. Being youngest in the family I was so pampered and never had even a chance to help my mother.

The most important thing was my dad's knowledge in food and nutrition. Though I never saw him spending time in the kitchen, he always make sure we are having healthy and nutritious diet by buying all different fresh veg and fruit. He has excellent knowledge in what to and what not to eat.

I have spent most my time in hostels after secondary education. During that time the hostels were not of great fun despite of the money we spent. The food was horrible in taste, as well as in quality. I really feel pity that I missed an important part of my life when it comes to food. Anyway that is a big story.

Very soon after my marriage, I traveled to USA. There the real story began. I would not like to say that I was a good cook. This cooking episode started, out of necessity. Later it turned a constant passion. I don't know, it was a bit miraculous to get the good taste with every experiment I made.Though there were not many food sites/blogs as like now, most of my preparations came well in the first go it self. They were very much appreciated by family members and friends. This is not extravagant. It could be the genes from my mum..:).

Thereafter I started exploring, preparing new dishes and experimenting with new recipes. My husband is a very good critic to give his feedback:) This could be a strong reason why I sought perfection in my preparations. Hats off to him.

Now exploring and experimenting healthy and nutritious diet has become my passion. There are good number of ideas in my kitchen directory. I explore new ways of cooking to retain the health factors in the elements in it's best form without compromising on the taste as well. I also concentrate much on variety, freshness and easy ways to cook along with good taste.

I would not prefer spending too much time on presenting the food. I do feel it is good if we present the food nicely in the given time. It sometimes takes so much time where we may end up with cleaning lot of vessels and loss of interest in cooking. There may be a danger of loosing interest on everyday cooking. I make sure all the preparations are stored well in a healthy way.

Even though I am very busy with two young kids and challenges at career, I make sure my family is having fresh and nutritious diet. It's my passion and I pray I God to give more and more energy to keep it going, also to extend my efforts to friends, relatives and whoever lives near by.

Avakaya-Gongura

Monday 13 February 2012

MAGAYA - SUN DRIED MANGO PICKLE

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