Stuffed Sour Mango Recipe

Mustard oil – enough to cover mangoes
Raw mangoes – 1 kg
Turmeric – 1 tsp
Mustard powder – 90 g
Thymol seeds – 1 tsp
Salt – 150 g
Aniseed – 3 tsp
Onion seeds – 15 g
Ground spices – 4 tsp
Red chilli powder – 2 tsp
Fenugree seeds – 30 g

Method Of Preparation:
1.Roast onion seeds, aniseeds and fenugreek seeds. Then grind them coarsely.
2.Wash the mangoes and dry them well.
3.Make 4 cuts in the mangoes. Keep the base intact. Remove the stones from within.
4.Mix turmeric, salt, mustard powder, red chilli powder and ground spices. Using a little oil make a paste from them.
5.Fill this paste in the mango slits.
6.Place the mangoes in a jar and pour oil on them. They must be covered with oil.
7.Then place a cover on the jar and make it airtight.
8.This jar should be kept under the sun for four days. Shake daily.
9.Then place aside the jar for about a fortnight before serving.


Sweet & Sour Lemon Pickle Recipe

Cinnamon – 1” piece
Lemons – ½ kg
Cloves – 4 Nos.
Sugar – 1 kg
Red chilli powder – 2 tsp
Water – 1 ½ cup
Salt – 3 tbsp

Method Of Preparation:
1.First peel lemons. Then dice them and take off their seeds.
2.Put salt on the lemon pieces.
3.Make sugar syrup and get it to a half – thread consistency. Then add red chilli powder, cloves, cinnamon, pepper and the lemon pieces. Cook them till they boil.
4.Then cool them, put them in a jar. Lay aside for 1 week, and then serve.

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Hot Sour Soup Recipe


2 tablespoon cabbage finely shredded
1 teaspoon butter or oil
1 tablespoon spring onion greens finely chopped
1 tablespoon cauliflower finely chopped
1 small stalk celery, finely chopped
2 tablespoon carrot finely julienned (slivers)
2 teaspoon cornflour
1/4 teaspoon ginger grated
1/2 teaspoon red chilli sauce
1 teaspoon soya sauce
1 teaspoon brown vinegar
1/4 teaspoon pepper powdersalt to taste
4 cups water or vegetable stock

How to make Hot Sour Soup

  • Heat fat, add vegetables, ginger, except spring onions.
  • Stir fry till cooked, add spring onions, stir.
  • Add stock, chilli sauce, soya sauce, vinegar and stir.
  • Bring to a boil, simmer for 7-8 minutes.
  • Add salt and pepper.
  • Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
  • Cook for 2 minutes. Serve hot.

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Banana Sour Cream Loaf Recipe

2/3 cup Butter
11/2 cup Bananas (mashed)
1 cup Walnuts (chopped)
2 3/4 cup Flour
1 1/3 cup Sugar
2 Eggs
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Sour Cream
How to make banana sour cream loaf:
  • Mix butter and sugar till softened.
  • Combine bananas and eggs and mix them until well mixed.
  • Sprinkle dry ingredients.
  • Combine alternately with sour cream to banana mixture.
  • Stir only so that it mixes enough.
  • Stir in walnuts.
  • Lubricate and flour a loaf pan.
  • Bake it in the lubricated oven at 350 for 1 hour and more 15 minutes.
  • Let it sit overnight before cutting to improve loaf.



Sweet Sour Lemon Pickle Recipe

1/2 kg Lemons (Nimbu)
1 kg Sugar (Cheeni)
1 1/2 cups Water
3 tablespoons Salt (Namak)
2 teaspoons Red chili pepper (Lal Mirchi)
4 Cloves (Lavang)
1 inch Cinnamon (Dalchini)
How to make sweet and sour lemon pickle:
  • Peel the lemons, dice and remove their seeds.
  • Sprinkle salt over the pieces.
  • Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili
  • pepper, cinnamon and cloves and cook till it boils.
  • Put in a jar, keep it aside for one week before using.


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