Never miss a story

Get subscribed to our newsletter


×
With the onset of summers, tangy and sweet mangoes and nutty coconuts are great for pickles, chutneys, murabba, and jams of all sorts. Pixabay

Food connects the dots of life like nothing else. With the onset of summers, tangy and sweet mangoes and nutty coconuts are great for pickles, chutneys, murabba, and jams of all sorts. Neha Mathur, a dentist by profession and a founder of WhiskAffair by passion shares the ‘Hing Ka Achar’ and slightly pinkish in color ‘Solkadhi’ recipes that deeply connect with her childhood memories:

Hing ka Achar


Ingredients:

2.5 kg Raw Mango

e kg Salt

50 g Hing

200 g Kashmiri Red Chilli Powder

Follow NewsGram on LinkedIn to know what’s happening around the world.

Method:

Wash the mangos and wipe them with a kitchen cloth.

Peel the mangoes and cut them into thin slices.

Spread the mango slices on a clean cloth and let them dry for 2-3 hours.

Mix all the ingredients in a bowl.

Transfer the pickle in clean glass jars and keep in strong sun for 3-4 days.

Bring the jars inside and keep them for another 10-12 days.

The pickle is ready to serve after 12-15 days of making.


Spread the mango slices on a clean cloth and let them dry for 2-3 hours. Pixabay

Solkadhi

Ingredients:

15-20 pieces of dried kokum

1 cup grated fresh coconut

salt to taste

e inch piece of ginger (chopped)

1 teaspoon chopped green chili peppers

1 tablespoon chopped cilantro

ALSO READ: 3 Delicious And Easy Summer Treats Recipes

Instructions:

Rinse 15-20 pieces of dried kokum lightly with water. Soak them in a cup of hot water for 30 minutes. Mash the soaked kokum nicely in the water and squeeze with your palms. Discard the pulp. The color of the solkadhi will depend on the quality of kokum used. It ranges from brownish to dark pinkish.

Add 1 cup grated fresh coconut to a blender along with e inch piece of ginger (chopped) and 1 tsp chopped green chili pepper. Add 1 cup of water and blend to make a smooth paste.

Strain the coconut mixture using a fine mesh strainer to get thick coconut milk.

Transfer the leftover coconut pulp back to the blender. Add another cup of water and blend again for 8-10 seconds. Strain again to get thin coconut milk.

Add thick and thin coconut milk and kokum water to a large non-reactive mixing bowl or jug.

Add salt to taste, 1 tbsp chopped cilantro, and a cup of water, and mix well. Solkadhi is ready. Chill it for a few hours before serving. If you want to serve it right away, add a few ice cubes to the serving glasses. (IANS/JC)

(Pickle recipes, mango recipes,Solkadhi recipes, coconut recipes, chutneys for summer, Murabba recipes)


Popular

NewsGram

His debut serial was on the Aakash Aath channel named "Anandamoyee Maa."

Actor and dancer Susovan Sonu Roy began his career as a western dancer. Bengali Actor Susovan Sonu Roy was a part of the Star Jalsha channel's serial named "Kora Pakhi". He played a negative role in the serial for several months, along with lead actress Parno Mitra. He acted in the Star Jalsha channel's serial "Mohor", and through Mohor, he got "Kora Pakhi", which is the same production house project.

Susovan Sonu Roy debuted with the serial "Anandamoyee Maa", on the Aakash Aath channel. He has also acted in Zee Bangla channel's serial "Jamuna Dhaki," in which he played the role of a neighbour. After that, Susovan Sonu Roy acted in the Star Jalsha channel's serial named "Titli" in which he played a vital role. He has also starred in a serial called "Khelaghor.". People recognised him as an actor after being cast in so many serials.

Keep Reading Show less
Unsplash

NASA has launched the 'Deep Space Food Challenge'.

NASA will pay up to $1 million to people who can come up with innovative and sustainable food production ideas to feed astronauts in space, as the US space agency prepares to send astronauts further into the cosmos than ever before. Giving future explorers the technology to produce nutritious, tasty, and satisfying meals on long-duration space missions will give them the energy required to uncover the great unknown. In coordination with the Canadian Space Agency, NASA has launched the 'Deep Space Food Challenge' that calls on teams to design, build, and demonstrate prototypes of food production technologies that provide tangible nutritional products -- or food.

Also Read : NASA introduces 18 astronauts for Lunar program

Keep Reading Show less
Unsplash

People with moderate or greater symptoms of depression were more likely to believe at least 1 of 4 false statements about Covid-19 vaccines.

People suffering from depression are more likely to believe vaccine-related misinformation, according to a new study. The study found that people with moderate or greater symptoms of depression were more likely to believe at least 1 of 4 false statements about Covid-19 vaccines.

Those who believed the statements to be true were half as likely to be vaccinated, the study, published in the Journal of the American Medical Association, indicated. 'It is clear the pandemic has taken a heavy toll on the mental health of Americans, especially young people," said researcher Katherine Ognyanova from Rutgers University, the US.

woman sitting on black chair in front of glass-panel window with white curtains People suffering from depression are more likely to believe vaccine-related misinformation. | Unsplash

Keep reading... Show less