Indian-Style Mango Pickle Recipe

 

Indian-Style Mango Pickle Recipe

Ingredients:

• 2 medium-sized raw mangoes (preferably green and firm)
• 2 cups vegetable oil (or any oil of your choice)
• 2-3 tablespoons pickle masala (store-bought or homemade)
• 1-2 teaspoons salt (to taste)
• 1 teaspoon turmeric powder (optional)
• 1 tablespoon lemon juice (optional, for added tang)
• A clean, dry glass jar for storage

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Instructions:

1. Prepare the Mangoes:

   • Wash the mangoes thoroughly and dry them completely using a clean kitchen towel.
   • Cut the mangoes into bite-sized pieces (about 1-inch cubes), discarding the seed.

2. Drain Excess Water:

   • Place the cut mango pieces in a colander and let them drain for about 15-20 minutes to remove excess moisture.

3. Mix with Salt and Turmeric:

   • In a mixing bowl, add the drained mango pieces, salt, and turmeric powder (if using). Mix well to coat the mangoes evenly.
   • Let this mixture sit for about 30 minutes or overnight. This will help release some moisture from the mangoes.

4. Heat the Oil:

   • In a pan, heat the oil over medium heat. Allow it to heat until it starts to smoke slightly, then reduce the heat. 

5. Add Pickle Masala:

   • Once the oil has cooled slightly (still hot but not smoking), add the pickle masala to the oil. Stir well to combine and let it cook for a minute or two until fragrant.

6. Combine Mangoes and Masala:

   • Add the salt-coated mango pieces to the pan with the spiced oil. Mix everything well to ensure the mangoes are evenly coated with the masala.

7. Add Lemon Juice (Optional):

   • If desired, add lemon juice to enhance the tanginess and mix again.

8. Cool and Store:

   • Allow the mixture to cool to room temperature. Once cooled, transfer the mango pickle into a clean, dry glass jar.Top with more oil. (Ensure the mango pieces are submerged in the oil for preservation)

9. Let It Mature:

   • Seal the jar tightly and let the pickle sit in a cool, dry place for about 2-3 days. Shake the jar gently once a day to mix the contents.

10. Serve:

• Your Indian-style mango pickle is ready to enjoy! It pairs well with rice, roti, or as a side dish with various meals.

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Storage Tips:

• Store the pickle in a cool, dark place or in the refrigerator for longer shelf life.
• This pickle can last for several weeks to months, depending on the amount of oil used and storage conditions.

Feel free to adjust the quantity of pickle masala and salt to suit your taste! Enjoy your delicious mango pickle!

No Bake Granola Cups

 

Ingredients:

• 2 cups Future Life Granola Crunch
• 1/2 cup unsweetened peanut butter
• 1/4 cup maple syrup
• 100g dark chocolate (for melting)

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Instructions:

1. Prepare the Granola Mixture:

   • In a large mixing bowl, combine the Future Life Granola Crunch, unsweetened peanut butter, and maple syrup. Stir until all the granola is well coated and evenly mixed.

2. Form the Cups:

   • Line a muffin tin with cupcake liners.
   • Take small portions of the granola mixture and press them firmly into the bottom and up the sides of each cupcake liner to form cups. Ensure they are well-packed to hold their shape.
     

3. Melt the Dark Chocolate:

   • In a microwave-safe bowl, melt the dark chocolate in 20-30 second intervals, stirring in between, until smooth and fully melted.

4. Fill the Cups:

   • Spoon the melted dark chocolate evenly over each granola cup, covering the top completely. You can use a spoon or a small spatula to spread the chocolate evenly.

5. Chill and Set:

   • Place the muffin tin in the refrigerator for about 30 minutes, or until the chocolate has hardened and the cups are set.

6. Serve:

   • Once set, remove the granola cups from the muffin tin and peel off the cupcake liners. Enjoy your no-bake healthy granola cups as a delicious snack or dessert!

Store any leftovers in an airtight container in the fridge for up to a week. Enjoy!

Spinach Lasagne with Mince

Ingredients:

• 1 packet spinach lasagna sheets
• 1 kg mutton mince
• 1 canned tomato
• 200g mozzarella cheese (grated)

For the mince:

• 1 onion (chopped)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri masala
• Salt to taste
• 1 canned tomato

For the white sauce:

• 4 tablespoons flour
• 100g butter
• Mixed herbs (to taste)
• Black pepper (to taste)
• Salt (to taste)
• 3 cups milk

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Instructions:

1. Prepare the Mutton Mince:

   • Heat oil in a large pan, and sauté the chopped onion until soft and golden.
   • Add the ginger-garlic paste and cook for another 2 minutes.
   • Add the mutton mince and braise until browned and cooked through.
   • Stir in the Kashmiri masala and salt, then add the canned tomato. Let it simmer for about 10-15 minutes until the sauce thickens slightly.

2. Make the White Sauce:

   • In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk to create a smooth roux.
   • Gradually pour in the milk while whisking continuously to avoid lumps.
   • Add mixed herbs, black pepper, and salt. Keep whisking until the sauce thickens and coats the back of a spoon. Remove from heat.

3. Assemble the Lasagna:

• Preheat the oven to 180°C (350°F).
• In a baking dish, spread a layer of the cooked mutton mince at the bottom.
• Place a layer of spinach lasagna sheets over the mince.
  
• Pour a layer of white sauce on top of the lasagna sheets, followed by a sprinkle of grated mozzarella cheese.
• Repeat the layers (mince, lasagna sheets, white sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of mozzarella cheese on top.

4. Bake:

   • Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
     

5. Serve:

   • Let the lasagna rest for a few minutes before cutting into squares. Serve hot and enjoy!

Baked Chicken with Cherry Tomatoes and Bell Peppers

 Ingredients:

• 4 boneless chicken breasts
• 1 cup cherry tomatoes (halved)
• 1 cup mozzarella cheese (grated or sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 tablespoon Italian seasoning (or mixed herbs)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

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Instructions:

1. Preheat the Oven:

   • Preheat your oven to 200°C (400°F).

2. Prepare the Chicken:

   • Pat the chicken breasts dry with a paper towel.
   • Season both sides of the chicken with salt, black pepper, and Italian seasoning.

3. Sear the Chicken (Optional):

   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Sear the chicken breasts for about 2 minutes on each side until lightly golden (this step enhances flavor but can be skipped).

4. Prepare the Vegetables:

   • In a large baking dish, add the cherry tomatoes, sliced bell peppers, and minced garlic.
   • Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and pepper. Toss to coat.

5. Assemble and Bake:

   • Place the chicken breasts on top of the bed of vegetables in the baking dish.
   • Top each chicken breast with a generous amount of mozzarella cheese.
   • Cover the baking dish with aluminum foil.

6. Bake:

   • Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is fully cooked (internal temperature reaches 75°C or 165°F) and the cheese is golden and bubbly.

7. Garnish and Serve:

   • Garnish with fresh basil or parsley if desired.
   • Serve the baked chicken with the roasted cherry tomatoes and bell peppers on the side.

Enjoy this vibrant, cheesy baked chicken dish!

Easy Chicken Chow Mein with Udon Noodles

 Ingredients:

• 2 chicken breasts (sliced thinly)
• 300g udon noodles (pre-cooked or fresh)
• 1 tablespoon vegetable oil
• 1 onion (sliced)
• 2 garlic cloves (minced)
• 1 carrot (julienned)
• 1 red bell pepper (sliced)
• 2 cups cabbage (shredded)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• Spring onions and sesame seeds for garnish (optional)

(you can also use the asian stir fry soy sauce thats already premixed with the above sauces)

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Instructions:

1. Cook the Udon Noodles:

   • If using fresh or pre-cooked udon noodles, simply separate them in hot water for a minute, drain, and set aside.
   • For dry udon noodles, cook them according to the package instructions, drain, and set aside.

2. Prepare the Chicken:

   • Season the sliced chicken with a pinch of salt and pepper.
   • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
   • Add the chicken and stir-fry for 5-6 minutes, or until fully cooked and lightly browned. Remove from the pan and set aside.

3. Stir-Fry the Vegetables:

   • In the same pan, add a bit more oil if needed.
   • Add the sliced onion and minced garlic. Sauté for 1-2 minutes until fragrant.
   • Add the carrots, bell pepper, and cabbage, and stir-fry for another 3-4 minutes until the vegetables soften but still have a bit of crunch.

4. Combine and Cook:

   • Return the cooked chicken to the pan with the vegetables.
   • Add the udon noodles to the pan and toss everything together.
   • Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir well to coat the chicken, noodles, and vegetables evenly in the sauce. Cook for 2-3 more minutes until everything is heated through.

5. Garnish and Serve:

   • Garnish with sliced spring onions and sesame seeds if desired.
   • Serve hot and enjoy your delicious chicken chow mein with udon noodles!

This quick and flavorful dish is perfect for a weeknight meal!

Blueberry Muffins

 

INGREDIENTS

2 cups self raising flour

pinch of salt

1 ¼ cups sugar

8 tablespoons butter melted and cooled

¼ cup oil

2 eggs

2 tsp vanilla extract

½ cup milk

1 ½ cup blueberries fresh or frozen

SYRUP

1 cup blueberries

2 tablespoon lemon juice

2 tablespoon sugar

METHOD

• whisk eggs and sugar together until light and fluffy
• mix in oil, butter, vanilla and milk and beat well
• sift in flour
• roll blueberries in 1 tablespoon flour ( this prevents berries from sinking to the bottom when in oven)
• fold in blueberries to the mixture
• now make the syrup by bringing blueberries, sugar and lemon juice to a boil on the stove
• mash all the blueberries to get a syrup
• line a muffin tray with lining or cupcake cases and spoon batter into tray filling each cup until its  3/4 fill
• add 1 tsp of syrup on top of each muffin
• bake for 15 minutes or until light brown