Aam Papad - Mamidi Tandra

This is basically a sample version, so adjust the quantities accordingly.

Ingredients: 

• Mango - 1-2 ripened (Benishan variety- the ones that are firm without fiber)
• Sugar - 6-8 tbsp (depending on sweetness)
• Cardamom powder- 1/2 tsp (Elachi)
• Clarified butter- 1/2 tsp (Ghee, to grease the plate)
• Plate- Any without sharp edges (Steel, ceramic)
• Sunlight- :) 

Method:

1. Wash and remove the skin of the mangoes. Roughly chop into pieces. 
2. Add sugar, mango pieces into a blender (mixer jar) and grind into a smooth pulp.
3. Place a nonstick pan (can use normal steel pan as well) on simmer. 
4. Add the pulp to it. Let it cook for 2-3 minutes.
5. Meanwhile, grease the plate and keep it ready. 
6. Increase the heat to medium and keep stirring the pulp. Add elachi powder and mix. 
7. It will bubble. Make sure it doesn't stick to the sides or the bottom of the pan.
8. After 15 minutes, the pulp will start to change color. 
9. It will turn orangish yellow. (a slightly darker shade of the golden yellow)
10. Turn off the heat and immediately transfer to the greased plate. 
11. Spread the pulp by rotating the plate or use a spatula.
12. Make sure the pulp is spread as evenly as you can manage. 
13. Mine was the first attempt so, it wasn't perfect. Also, I misjudged the quantity and had to use two plates. 
14. Let the pulp cool down for 10-15 minutes. 
15. Then place it directly in sunlight. Try making it in the morning, so it'll be ready by the next day afternoon. 
    
16. To know if it's ready, touch the dried mix. If it doesn't give a sticky feeling and is translucent (semi-transparent) it is ready to be cut.
17. Use a sharp-edged knife to lift the edges of the dried mango pulp from the plate.
18. It will come off very easily. Carefully peel the entire strip and roll it. 
19. Cut into pieces. 
20. Or cut the strips first, peel and roll it. Anything is fine. I tried both though I enjoyed peeling the entire sheet. It was more fun. :) 
21. Store in an airtight box and eat. 

I will be uploading a video of the procedure soon.

Avakaya Sample - Mango Pickle

Ingredients:

• Mangoes- 3
• Salt- 50- 60 gms
• Mustard Powder- 75 gms-100 gms
• Red Chili Powder- 75 gms - 100 gms
• Oil-  (Ground nut oil/ Gingelly oil)
• Fenugreek seeds- 3 tsp (Methi) (Optional)
• Garlic Cloves- 15-20, peeled (Optional)
• Balck Chana- 1/8 cup (Optional)

Method:

Please refer to the video for the detailed recipe.

1. Wash and wipe the mangoes clean. Let them dry for a few minutes. No need to place them in the sun.
2. Cut the mangoes into three-inch pieces. 
3. Take a clean dry bowl/dish. 
4. Take a glass/cup for measurement. 
5. The standard ratio of mango pieces to the powder mix is 2:1.
6. Measure the powders and mix in the dry bowl. Keep the mango pieces aside. Add later.
7. Check for taste. The flavors and spice depend on the brand of powders used. The quantity may also change accordingly. 
8. Taste the spice mix once before adding the mango pieces. Add the methi seeds, garlic cloves, and black channa. 
9. Mix and add the mango pieces. Mix well. 
10. Start adding oil while mixing. Reach a stage where the oil floats on top. Give one final mix and keep aside. away from moisture. 
11. After 24 hours mix well. Store in an airtight container (plastic/glass/ceramic).  
12. Wait another 24 hours. Mix again. Serve with hot rice, parantha, etc. 
13. The pickle will stay good for 3 months. Adjust the ratio and prepare in larger quantities. This is the recipe used for the yearly Avakaya pickle. 

Ginger Chutney II

Ingredients:

• Ginger- 50-70 gms (Washed, dried and peeled)
• Garlic- 6-8 cloves (peeled)
• Dry red chili- 20 gms (broken into pieces) (can add more)
• Tamarind- a big handful 
• Mustard seeds- 1 tbsp 
• Fenugreek seeds- 1 tbsp (Methi)
• Jaggery- 2 tbsp (appx.)
• Salt- 1 1/2 tsp
• Water- 1/2 cup
• Oil-1 tsp

For Tempering:

• Oil-1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp (Jeera)
• Asafoetida- 1/4 tsp (Hing)

Method:

Please watch the video for the detailed recipe.

1. Boil and cool water. Soak the tamarind in cooled water for 15-20 minutes.
2. That water can later be used to prepare rasam, sambar, added to curries, etc.
3. Addition of jaggery is optional. Sugar can be used as well. But adding at least the tiniest amount of jaggery will balance the strong flavors of ginger and tamarind. 
4. Garlic is purely optional. 
5. Roast the mustard seeds, methi seeds and dry red chilis in 1 tsp oil. Let it cool and grind into a fine powder.
6. Transfer the powder to another bowl, grind ginger, garlic, tamarind, and jaggery with salt in stages. Do not add any water. 
7. Next, add the powder, grind again. 
8. Prepare simple tempering of mustard seeds and jeera. Add to the chutney and mix.
9. Serve with idli, dosa, vada, uttapam, appe, parantha, rice, etc.
10. It can be stored for around a month.  
11. Take a small quantity, add some thick yogurt and mix. Serve with tiffins. 

Here is another recipe for ginger chutney: Another Ginger Chutney Recipe

Drumstick Pickle

Ingredients:

• Drumsticks- 4
• Tamarind- 100- 120 gms
• Water- 2 cups (boiled and cooled) 
• Salt- 1/4 cup or more
• Red chili powder- 1/2 cup or more
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)

For Tempering:

• Oil- 50-70 ml 
• Garlic cloves- 7-8 small, peeled

Method:

1. Drumsticks are tasty and good for health. Apart from adding these to rasam and sambar one can prepare curry and pickle as well. 
2. The pickle takes three days in total. We marinate the drumstick pieces for an entire day or two so that they absorb the heat of chili powder and tanginess of tamarind. 
3. Make sure to use only boiled and cooled water to soak the tamarind. That water can be saved and used to prepare rasam or sambar the next day. Using normal water may spoil the pickle. 
4. It can be served with rice or parantha. The pickle stays good for around 3-4 months when stored in a dry place.

For a detailed recipe, please watch the video. Thank you.