Remove skin of bari ilaichi, powder it together with kali mirich, put it on chopped mango and add sugar and salt too. Mix it.

Put it in a glass jar; cover its mouth by a cloth. Place it in sun light for 15 days.

Sweet mango pickle is ready. It may be used for 1 year.

Please keep your hands dry while taking out the pickle from the jar (less)

Remove skin of bari ilaichi, powder it together with kali mirich, put it on chopped mango and add sugar and salt too. Mix it.

Put it in a glass jar; cover its mouth by a cloth. Place it in sun light for 15 days.

Sweet mango pickle is ready. It may be used for 1 year.

Please keep your hands dry while taking out the pickle from the jar (less)

Method Wash mango, remove water using a towel, remove green skin, cut into small pieces of about 1 inched, remove seeds, add 1/2tbsp of salt and turmeric powder, put it on a tray, mix well with clean hands, set aside for one hour, yellow water separates, remove it, put mango pieces in a jar. Add chili powder and crushed fenugreek seeds, mustard seeds, black cumin seeds.

Heat oil on medium flame for 1 minute only, add slowly to jar. Mix it.

Salty mango pickle is ready, you may use it but better to use after 2 days (less)

Method Wash mango, remove water using a towel, remove green skin, cut into small pieces of about 1 inched, remove seeds, add 1/2tbsp of salt and turmeric powder, put it on a tray, mix well with clean hands, set aside for one hour, yellow water separates, remove it, put mango pieces in a jar. Add chili powder and crushed fenugreek seeds, mustard seeds, black cumin seeds.

Heat oil on medium flame for 1 minute only, add slowly to jar. Mix it.

Salty mango pickle is ready, you may use it but better to use after 2 days (less)

Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Then add grated ginger, chopped green chillies, curry leaves and red chillies and fry for a minute.

Now add the soaked moong dal and fry for a minute. Then add water and bring to a boil.

Add salt and rice rava to it and mix very well. Reduce the flame, cover with a lid and let it cook completely.

Serve with fresh curd or coconut chutney. Recipe and image courtesy: Indian cuisine RELATED RECIPES Vegetable aval upma Lemon dal Instant mango pickle with moong dal Four coloured capsicum rice Meen moilee with rice Ingredients: Rice Ravva / Broken Rice : 1 cup Water : 2.

5 cups Moong Dal : 1/4 cup Green Chillies : 2 or 3 Grated Ginger : 2 tsp Dried Red Chillies : 2 Mustard Seeds : 1 tsp Chana Dal : 1 tsp Urad Dal : 1 tsp Cumin Seeds : 1/2 tsp Oil : 2 - 3 tbsp Curry Leaves : 1 sprig Salt to taste (less)

Remove the dal mixture from the cooker and add the salt and turmeric powder and bring to a boil. Heat oil in a pan for seasoning.

Add the cumin seeds, chopped garlic, asafoetida and broken red chillies, and saute till fragrant. Pour the tadka into the simmering tur dal and mix well.

Now add the milk and cook for 2-3 minutes. Add finely chopped coriander leaves and switch off the flame Serve hot with rice or roti.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Lemon dal Instant mango pickle with moong dal Kadala curry with puttu Fish in roasted moong dal gravy Masoor dal Ingredients: 1/2 cup - tur dal/split pigeon peas 1/2 cup - milk 2 - green chillies 2-4 - dried red chillies 2 - garlic cloves, chopped 1/2 tsp - cumin seeds 1/4 tsp - turmeric powder 1 tbsp - chopped coriander leaves Salt to taste A pinch of asafoetida 2 tsp - oil (less)

Meanwhile heat oil in a pan. In a bowl add ground paste of moong dal; to it add aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt.

Mix all the ingredients well, don`t add water. The moisture in moong dal, and poha is good enough for mixing.

Make small balls out of it, flatten the balls, and fry the vadas in oil. Enjoy the super crispy vadas with chilli sauce.

Recipe courtesy: Pachanti RELATED RECIPES Oats vada frankie Horsegram vada Instant mango pickle with moong dal Fish in roasted moong dal gravy Vada pav Ingredients: 1 cup - poha/aval 1/2 cup - moong dal 1 cup - palak/spinach, finely chopped 2-3 - green chilles (finely chopped) 2 tbsp - coriander leaves (finely chopped) 1 tsp - sugar 2 tsp - lmon juice Salt to taste (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Smash the dal to a nice paste after it is cooked in cooker. Pressure cook Potato and peel the skin and slice it to smaller pieces after it is cooked Finely chop the onions and keep it aside Finely chop the tomatoes and keep it aside Heat oil in a heavy bottomed pan, add poppy seeds, fennel, cinnamon, cloves and fry for a minute and add it to a mixer along with grated coconut Finely grind the ingredients in the mixer to a nice paste add when the oil is hot, add cumin seeds, when the cumin seeds starts to sputter, add chopped green chilli, curry leaves and onion and fry till the onion becomes transparent When the onion is cooked, add chopped tomatoes and when the tomatoes are cooked completely, add smashed dal, ground masala paste, salt, sambar powder and mix well Add necessary water to make it to dal consistency When the dal starts to boil, remove from flame and add coriander leaves and lemon juice and stir well The delicious lemon dal is ready to serve with Chapti/Roti/Veg pulo.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Instant mango pickle with moong dal Rose water lemonade Millet lemon bhath Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: Moong dal 1/2 Cup Chopped Ginger 1 teaspoon Turmeric powder 1/4 teaspoon Potato 1 Onion 2 Green chilli 2 Cumin Seeds 1/2 teaspoon Curry Leaves, a few Tomato 2 Salt To Taste Sambar powder 1/2 teaspoon Lemon 1 Corainder leaves, a few Oil 1 1/2 tablespoon For grinding: Grated Coconut 1 1/2 tablespoon Poppy seeds(Kasa kasa) 1/2 teaspoon Fennel(Sombu) 1/4 teaspoon Cinnamon 1/2 inch piece Cloves 2 (less)