The crude mango isn't practically identical to save it. Produced using a crude mango, there are a wide range of customs. Make some mango mangoes, which can be eaten entire year.
- Talk-harsh sweet amar rice
Materials :
• Raw Mango 1 kg
• Cinnamon half glass
• One measure of mustard oil
• Two tablespoons of garlic
• Two tablespoons of cardamom
• Two tablespoons of turmeric powder
• Three tablespoons of sugar
• The amount of salt is as high as could be expected under the circumstances
For flavors:
One teaspoon of fenugreek powder
Cumin powder two teaspoons
Fennel Powder One teaspoon
Cook two tablespoons of powder
Three tablespoons of ghee
Two tablespoons of dried pepper powder
Dark cumin powder one teaspoon
Strategy:
The crude mango pieces ought to be kept together with salt to keep the akraat.
The following day wash ginger, turmeric, garlic and keep it in the sun for some time.
At that point mix with the half-glass oil in the pan and continue blending, dissolve down.
Dissolve the sugar with whatever remains of the oil in another pan.
At the point when the sugar is dissolved, at that point every one of the flavors (aside from the aurora, fenugreek powder) will be blended.
At the point when the mango softens, the anise powder will be expelled by fenugreek powder.
- Mango juice
Materials :
• Two measures of crude mango pieces without peas
• One measure of mustard oil
• A measure of garlic glue
• One tablespoon of fenugreek
• One table-teaspoon of anise
• One tablespoon of cumin
• Two teaspoons of dark cumin
• Cinnamon half glass
• Yellow tea with two teaspoons
• Dry pepper 10-12
• Two tablespoons of sugar
• The amount of salt is as high as could be expected under the circumstances
Technique:
To keep the pieces in the pieces, salt ought to be kept one and a half.
The following day you will be washed in the sun for a few hours. Every one of the flavors of the formula ought to be refined and prepared.
At that point place oil in the stove in the pan. At the point when the oil is hot, at that point in the wake of blending with a garlic for a couple of minutes, at that point the bowl will mix with flavors.
At that point you need to go through mango.
In the wake of cooking for a couple of minutes, if the mango turns out to be delicate, it will be separated by sugar.
At that point after the chilly is cool, fill the jug, cover the container with oil.
At that point there will be some long periods of daylight.
- The mango-onion tangerine formula
Materials :
• A measure of crude amaranth a container
• Onion Kochi is a container
• Jirgadhara two teaspoons
• Black giraffe a large portion of a teaspoon
• A table-spoon cut
• Chillies two teaspoons
• Mustard oil half container
• Like salt sum
Strategy:
Sprinkle mango and onion independently in daylight multi day.
On the following day, with the various fixings, the hands ought to be loaded with bottles loaded with hands and sunburn for a few days.
- Conduct mango saline
Materials :
4 bits of mango pieces
Salt 2 tablespoons
Dark pepper powder 1 teaspoon
Dry pepper 3a
Fennel Powder Semi Tea-Spoon
Yellow powder 1 teaspoon
Five pounds of 1 teaspoon
2 measures of mustard oil
Strategy:
Keep the mango cuts and keep salt for 5 to 6 hours in salt water.
From that point onward, add water to turmeric and needle salt for a couple of hours after sunburn and again after sunburn and dark pepper powder.
Embed the dry mango bottle.
Warmth oil in the hot oil and pour five oil on the land and water proficient container and put it on a thin material in the daylight for a couple of days in the jug.
- Mango customs with Khosas
Materials :
Mango 10
Grown 2 spoons
Five spoonfuls of 1 spoon
Cinnamon semi container
Yellow powder 1 teaspoon
Pepper powder 1 teaspoon
Salt taste
1 measure of sugar
Baypata 2
Dry pepper 3a
1 measure of corn oil
Strat
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