South Indian style mango pickle

 

Here are a few popular South Indian-style mango pickle recipes, known for their bold flavors, spice, and long shelf life. These recipes vary slightly by region (Andhra, Tamil Nadu, Kerala, Karnataka), but they share common ingredients like raw mangoes, red chili powder, mustard seeds, and gingelly (sesame) oil.

---

🌶️ 1. Andhra Avakaya (Spicy Mango Pickle)

Ingredients:

• Raw mango – 1 kg (chopped into small pieces)
• Mustard seeds – 100g (dry roasted and powdered)
• Red chili powder – 150g (adjust to taste)
• Salt – 100g (rock salt preferred)
• Fenugreek seeds – 1 tbsp (lightly roasted and powdered)
• Turmeric – 1 tbsp
• Gingelly oil – 250ml
• Hing (asafoetida) – 1 tsp

Method:

1. Wash and dry the mango pieces thoroughly (no moisture).
2. Mix mustard powder, chili powder, fenugreek powder, salt, turmeric, and hing.
3. Add mango pieces and mix until evenly coated.
4. Heat the oil, let it cool completely, and pour over the mango mixture.
5. Mix well and store in a clean, dry glass or ceramic jar.
6. Let it sit for 3–5 days before using, stirring daily with a dry spoon.

---

🌶️ 2. Tamil Nadu Style Mango Thokku (Grated Mango Pickle)

Ingredients:

• Raw mango – 3 large (grated)
• Red chili powder – 2–3 tbsp
• Turmeric – 1/2 tsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp (dry roasted and powdered)
• Hing – 1/4 tsp
• Salt – to taste
• Gingelly oil – 1/4 cup

Method:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add grated mango, turmeric, and salt. Cook until mango softens.
3. Add chili powder and fenugreek powder.
4. Stir and cook until oil oozes out from the sides.
5. Add hing, stir well and turn off the heat.
6. Cool and store in a sterilized jar. Refrigerate for longer shelf life.

---

🌶️ 3. Kerala Style Manga Achar (Instant Pickle)

Ingredients:

• Raw mango – 2 medium (cut into small pieces)
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Red chili powder – 2 tbsp
• Turmeric – 1/2 tsp
• Salt – to taste
• Curry leaves – a sprig
• Gingelly or coconut oil – 3 tbsp
• Hing – 1/4 tsp
• Vinegar – 2 tbsp (optional, for longer storage)

Method:

1. Heat oil, add mustard seeds and let them splutter.
2. Add fenugreek seeds, curry leaves, and hing.
3. Add mango pieces, turmeric, and salt.
4. Cook for 2–3 minutes, then add chili powder.
5. Stir for another 2–3 minutes until well combined.
6. Turn off the heat and add vinegar (optional).
7. Cool and store in a dry jar.

---

Tips for All Pickles:

• Always use dry utensils and jars to prevent spoilage.
• Let the pickle rest for a few days before consuming, especially the non-instant types.
• Store in a cool, dry place or refrigerate for longer life.

Italian continetal pasta recepies

 

Here are 5 popular Italian Continental-style pasta recipes

---

🇮🇹🍝 1. Pasta Alfredo (Fettuccine Alfredo)

Ingredients:

• 250g fettuccine pasta
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup grated Parmesan
• Salt and pepper to taste
• Nutmeg (optional)
• Parsley (for garnish)

Instructions:

1. Boil fettuccine in salted water until al dente. Drain and reserve some pasta water.
2. In a pan, melt butter, add cream, and cook for 2–3 minutes.
3. Add Parmesan and stir until melted and smooth.
4. Add cooked pasta and toss. Add pasta water to loosen if needed.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Garnish with parsley and serve.

---

🇮🇹🍝 2. Spaghetti Aglio e Olio

Ingredients:

• 250g spaghetti
• 5 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• Salt to taste
• Chopped parsley
• Grated Parmesan (optional)

Instructions:

1. Cook spaghetti until al dente. Reserve some pasta water.
2. In a pan, heat olive oil and gently fry garlic until golden.
3. Add red pepper flakes and turn off heat.
4. Toss in pasta, parsley, and a splash of pasta water.
5. Mix well and serve with or without Parmesan.

---

🇮🇹🍝 3. Pasta Carbonara

Ingredients:

• 250g spaghetti or rigatoni
• 2 egg yolks + 1 whole egg
• 100g pancetta or bacon
• 1/2 cup Pecorino Romano or Parmesan
• Black pepper
• Salt (as needed)

Instructions:

1. Cook pasta al dente. Save some pasta water.
2. Cook pancetta until crispy.
3. Whisk eggs and cheese together in a bowl with black pepper.
4. Toss pasta with pancetta, then off heat, mix in egg-cheese mixture.
5. Stir quickly to create a creamy sauce (don’t scramble).
6. Adjust with pasta water as needed. Serve hot.

---

🇮🇹🍝 4. Penne Arrabbiata

Ingredients:

• 250g penne pasta
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red chili flakes
• 2 cups canned crushed tomatoes
• Salt to taste
• Fresh basil or parsley

Instructions:

1. Boil penne until al dente.
2. In olive oil, sauté garlic and chili flakes.
3. Add tomatoes and simmer for 10–15 minutes.
4. Toss in cooked pasta, mix well, and garnish with herbs.

---

🇮🇹🍝 5. Creamy Mushroom Tagliatelle

Ingredients:

• 250g tagliatelle or linguine
• 1 tbsp butter + 1 tbsp olive oil
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1/2 cup cream
• 1/4 cup Parmesan
• Salt, pepper, and parsley

Instructions:

1. Cook pasta until al dente.
2. In a pan, sauté garlic and mushrooms in butter and oil until golden.
3. Add cream and simmer.
4. Toss in pasta, Parmesan, salt, and pepper.
5. Garnish with parsley and serve.

---