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Recipes with mango pickle

3 recipes that use mango pickle, with photos, step-by-step instructions and cook times. The quickest, Goan pez, takes 45 minutes. It is most often cooked with ghee, turmeric and almonds and pistachios.

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Urad dal khichdiRice and black lentil khichdi

Across Uttar Pradesh and Bihar, Makar Sankranti is simply called Khichdi: after a dip in the Ganga, raw rice and black urad dal are given away as alms, and the same two are cooked at home into this khichdi for lunch. Its four companions are part of the custom: 'khichdi ke chaar yaar, dahi, papad, ghee, achaar', so it comes to the table with curd, roasted papad, a spoon of ghee and pickle, often with aloo or baingan chokha too. The split urad with its black skin gives a creamy, earthy khichdi that is grey-brown and flecked with black. Common mistake: cooking it too dry; urad drinks up water, so it should be soft and loose enough to settle on the plate, and it is done when the dal grains crush easily. Chef's tip: let the cooker release naturally and rest 5 minutes before opening; the khichdi finishes softening in the steam.

50 minIndianRice & Grains
by KrazyBadal 0 views

Goan pezRice porridge with pickle and papad

Pez is the plainest food in a Goan kitchen and one of the most loved: red parboiled rice simmered in plenty of water until the grains burst and the liquid turns milky. Fishermen and farmers ate it before a day's work, mothers serve it to anyone who feels unwell, and on heavy monsoon evenings it comes with a spoon of mango or lime pickle, a roasted papad and sometimes a dry fish or vegetable on the side. The mistake is cooking it in too little water so it becomes a sticky porridge; good pez has whole soft grains floating in thin, starchy broth. Chef's tip: stir in a little salt only at the end and let everyone add buttermilk or coconut milk to their own bowl.

45 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Halwa puriPuris with semolina halwa and chickpeas

Sunday mornings in Lahore start with a queue: outside the halwa puri shops of Gawalmandi and Lakshmi Chowk, families wait with steel tiffins to carry home stacks of puffed puris, a tray of orange semolina halwa and a pot of sour, peppery chickpeas. The joy of the plate is the contrast, a hot, crisp-chewy puri torn and used to scoop both the sweet, cardamom-scented halwa and the spicy chana, with mango pickle and onion on the side and a cup of strong tea or lassi to finish. It is heavy, celebratory food, made for weekends, Eid mornings and guests. Doing it at home is a matter of order: cook the chana first, then the halwa, and fry the puris last so they reach the table puffed. Where many go wrong is rolling the puris too thin or frying in oil that is not hot enough, so they lie flat and soak up grease. Chef's tip: knead the puri dough stiff, with a spoon of semolina in it, and it will puff and stay crisp much longer.

75 minPakistaniBreakfast & Brunch
by KrazyBadal 0 views

Goes well with mango pickle