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.

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🌶️ 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.

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🌶️ 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.

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🌶️ 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.

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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

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🇮🇹🍝 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.

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🇮🇹🍝 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.

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🇮🇹🍝 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.

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🇮🇹🍝 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.

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🇮🇹🍝 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.

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Continental Breakfast

 

A continental breakfast is typically a light, simple morning meal popular in Europe and many parts of the world. It's often served in hotels or cafes and usually doesn't include cooked foods like eggs or meats. Here's a classic continental dish for breakfast:

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🥐 Continental Breakfast Plate

Includes:

1. Pastries
   • Croissant, Danish pastry, or pain au chocolat
2. Bread and Spreads
   • Toast or baguette slices
   • Butter, fruit jam, or honey
3. Cheese and Cold Cuts (optional)
   • Slices of Swiss, Brie, or cheddar
   • Thin ham or salami slices
4. Fresh Fruits
   • Orange slices, apple, berries, or grapes
5. Yogurt or Cereal
   • Plain or flavored yogurt, or a small bowl of muesli/granola
6. Beverages
   • Coffee or tea
   • Fresh juice (usually orange or apple

Continental-style chicken recepies

 

Here are a few delicious continental-style chicken recipes—inspired by European and Western cuisine—that you can easily try at home:

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1. Chicken Stroganoff

A creamy, flavorful Russian-inspired dish perfect with rice or pasta.

Ingredients:

• 500g boneless chicken, sliced
• 1 onion, chopped
• 200g mushrooms, sliced
• 1 tbsp garlic, minced
• 1 cup fresh cream or sour cream
• 1 tbsp Dijon mustard
• 1/2 cup chicken stock
• Salt, pepper, and paprika
• Butter and olive oil

Instructions:

1. Sauté onions and garlic in butter and oil.
2. Add chicken and cook until browned.
3. Add mushrooms, stir well.
4. Pour in stock, mustard, and cream. Simmer till thickened.
5. Season with paprika, salt, and pepper.
6. Serve hot with rice, pasta, or mashed potatoes.

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2. Grilled Herb Chicken with Garlic Butter

Simple grilled chicken seasoned with herbs and served with garlic butter.

Ingredients:

• 4 chicken breasts
• Olive oil
• 1 tsp mixed Italian herbs (oregano, thyme, rosemary)
• Salt and pepper
• 3 tbsp butter
• 2 garlic cloves, minced
• Parsley for garnish

Instructions:

1. Marinate chicken with olive oil, herbs, salt, and pepper for 30 min.
2. Grill on medium heat until cooked through.
3. Melt butter and sauté garlic. Pour over grilled chicken.
4. Garnish with parsley and serve with roasted vegetables or salad.

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3. Chicken à la King

A creamy chicken and vegetable stew, usually served over rice, pasta, or toast.

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 cup chicken broth
• 1/2 cup mushrooms
• 1/2 cup bell peppers (chopped)
• 1/4 cup peas
• Salt and pepper

Instructions:

1. Sauté mushrooms and peppers in butter.
2. Stir in flour to make a roux.
3. Slowly add broth and milk, stirring till thick.
4. Add chicken, peas, salt, and pepper.
5. Simmer 10 mins. Serve over toast, rice, or puff pastry.

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4. Lemon Butter Chicken

Tangy and buttery chicken that pairs well with pasta or sautéed greens.

Ingredients:

• 4 chicken thighs
• 1 lemon (juice + zest)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp thyme or rosemary
• Salt and pepper

Instructions:

1. Sear seasoned chicken in butter.
2. Add garlic, lemon juice, and zest.
3. Sprinkle thyme, cover, and simmer until chicken is cooked.
4. Spoon sauce over chicken and serve with spaghetti or mashed potatoes.

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Paneer Lababdar

 

Here’s a delicious and authentic Paneer Lab abdar recipe — a rich, creamy North Indian dish made with cottage cheese (paneer), tomatoes, onions, and aromatic spices. It's perfect with naan, roti, or jeera rice.

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🌟 Paneer Lab abdar Recipe

🔸 Ingredients

For the tomato-onion paste:

• 2 medium tomatoes, chopped
• 1 medium onion, sliced
• 2 garlic cloves
• 1-inch ginger piece
• 2 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• 10-12 cashew nuts
• 1 cup water

For the curry:

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
• 200–250 g paneer (cubed + grated)
• 2–3 tbsp cream
• Salt to taste
• Fresh coriander for garnish

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🔹 Instructions

1. Make the paste:

• Boil all the tomato-onion paste ingredients with 1 cup water for 8–10 mins.
• Cool it down, then blend into a smooth paste. Strain for a finer texture (optional).

2. Cook the curry:

• Heat oil/ghee in a pan. Add cumin seeds and let them crackle.
• Add the prepared paste. Cook for 8–10 minutes until the oil starts separating.
• Add chili powder, turmeric, coriander powder, salt, and a splash of water. Cook for 2–3 minutes.
• Add 1/2 cup water to adjust consistency.
• Add grated paneer (2–3 tbsp) and paneer cubes. Mix gently.
• Simmer for 5 minutes.

3. Finish the dish:

• Stir in cream, garam masala, and kasuri methi.
• Garnish with coriander and a swirl of cream.

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✅ Tips

• Grated paneer adds a unique texture to the curry.
• For extra richness, use butter instead of oil.
• Adjust spice levels to taste.

Sukha lonache Or dry mango pickle

 

Here's a traditional Maharashtrian dry mango pickle (Sukka Aam ka Loncha) recipe. This pickle is tangy, spicy, and made without much oil or water, so it lasts longer.

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Ingredients:

• Raw mango – 500 g (firm and sour)
• Mustard seeds (rai/mohri) – 2 tbsp
• Fenugreek seeds (methi) – 1 tsp
• Asafoetida (hing) – ½ tsp
• Turmeric powder – 1 tsp
• Red chili powder – 2–3 tbsp (adjust to taste)
• Salt – 3–4 tbsp (adjust to taste and preservation)
• Mustard oil – ½ cup (heated and cooled)

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Instructions:

1. Prep the Mango:

   • Wash and dry the raw mangoes completely (no moisture!).
   • Cut into small pieces with the skin.
   • Mix with salt and turmeric. Let it rest for 6–8 hours or overnight in a colander to drain moisture.

2. Drying:

   • Spread the mango pieces on a cloth under the sun for 2–3 hours (or in a well-ventilated place) to remove extra moisture.

3. Spice Preparation:

   • Dry roast mustard seeds and fenugreek seeds. Let cool, then grind coarsely.
   • Mix this with red chili powder and hing.

4. Combine:

   • Add the spice mix to the dried mango pieces. Mix well.
   • Add the cooled mustard oil and combine thoroughly.

5. Storing:

   • Transfer to a clean, dry glass jar.
   • Let it sit for 3–4 days at room temperature to marinate and develop flavor. Stir daily with a dry spoon.

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Tips:

• Make sure there is no moisture at any stage.
• You can increase oil quantity if you prefer a bit more richness or better preservation.
• This pickle lasts for 6–12 months if stored properly.

Would you like a version without mustard oil or a quick no-sun version?

Maharashtra mango pickle recepies

 

इथे काही पारंपरिक महाराष्ट्रीयन आंब्याच्या लोणच्याच्या रेसिपी मराठीत दिलेल्या आहेत:

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१. पारंपरिक कैरीचे लोणचं (गोडसर व तिखट)

साहित्य:

• कच्ची कैरी – १ किलो (स्वच्छ धुऊन, कोरडी करून चिरून घ्या)
• मेथी दाणे – ४ टेबलस्पून
• मोहरी दाणे – ६ टेबलस्पून
• हळद – २ टीस्पून
• तिखट – १०० ग्रॅम (किंवा चवीनुसार)
• मीठ – १५० ग्रॅम (किंवा चवीनुसार)
• हिंग – १ टीस्पून
• तेल – २५० मि.ली (सजूक तेल, उकळून गार केलेलं)

कृती:

1. कैऱ्या चिरून मीठ व हळद लावून २ दिवस झाकून ठेवा. मध्ये एकदोन वेळा हलवा.
2. मोहरी व मेथी दाणे कोरडे भाजून पूड करा.
3. तेल गरम करून गार करा. त्यात हिंग घालून ठेवून द्या.
4. चिरलेल्या कैऱ्यांमध्ये तिखट, मेथी- मोहरी पूड, तेल व हिंग घालून सगळं नीट मिसळा.
5. स्वच्छ काचेच्या बाटलीत भरून ठेवा. रोज एकदा हलवा. ८–१० दिवसांत लोणचं तयार होतं.

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२. गोड आंबा लोणचं (गुळ आणि साखर वापरून)

साहित्य:

• कैरी – १ किलो (बारीक चिरलेली)
• गूळ – ७५० ग्रॅम
• साखर – २५० ग्रॅम
• हळद – १ टीस्पून
• मीठ – १ टेबलस्पून
• तिखट – २ टेबलस्पून
• हिंग – १/२ टीस्पून
• मोहरी पूड – १ टेबलस्पून

कृती:

1. कैरी स्वच्छ धुऊन चिरा व त्यात मीठ व हळद घालून २ दिवस ठेवा.
2. नंतर त्यात गूळ व साखर घालून मंद आचेवर शिजवा.
3. मिश्रण गडद झालं की गॅस बंद करा. गार झाल्यावर हिंग, तिखट, मोहरी पूड घालून मिसळा.
4. बाटलीत भरून फ्रीजमध्ये ठेवा. गोडसर लोणचं तयार!

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