So, coming to today's Guest, Madhurya is a dear friend of mine. We met here in Zurich because of a mutual friend. Thanks to so many common interests we share, it didn't take much time for us to become good friends. Madhu, as I call her, is a trained carnatic music singer and violinist. I always get mesmerised listening to her divine rendition of the ever-green classical songs.
Of all, she is an amazing cook too! Her Specialty (or should I say, Uniqueness?) is she never uses Garlic and Onion in her cooking. She intelligently uses her kitchen spices to recreate an even better . Though my amma's cooking taught me to use the minimum of these 2 stuff, over years I have become used to these that I feel so handicapped without Onion or Garlic in my cabinet! Amma will be angry seeing this... *blush*
C&S: Tell us about yourself!
Madhurya: A very jolly, creative, enthusiastic & a friendly person.
C&S: What does Cooking mean to you?
Madhurya: Cooking is a beautiful art. I love to try new recipes and also to invent new recipes :D
C&S: Your inspiration/role model/favorite cook??
Madhurya: For every human being in this world, Mom's cooking is the best cooking. I'm no different... :D Next to my mom, my Grandma, My mother in-law and myself :D
C&S: Your favorite Cuisine?
Madhurya: South & north Indian, Italian cuisine
So, do visit her blog "Subhojyam" and enjoy her spread! Here we go to our recipe which is my all-time favorite!!
Raw Mango Pickle
Raw Mango – 1 (cut into small pieces)
Chilli powder – 3-4 tbsp (add according to the amount of Mango)
Salt – To taste
Refined oil – 5-6 tbsp
Fenugreek seeds – 1 tbsp
Mustard seeds – 2 tbsp
Jeera (cumin seeds) – 1 tbsp
Asafoetida – 1 pinch
Preparation of Pickle:
1. Wash the cut mango pieces and keep it aside.
2. Heat oil in a pan, add mustard seeds. After it crackles, reduce the flame and add jeera (cumin), fenugreek seeds. Add 1 tbsp of chilli powder and fry lightly.
3. Now add the mango pieces, rest of the chilli powder, salt, asafoetida and mix well. Cook for 1 min and remove from flame.
4. Leave the mixture outside open for 1 hour and then refrigerate.
Enjoy it with Rice varieties, especially with curd rice.
This pickle will stay good for 1 week if it is refrigerated. This one is so easy and simple to make.
Hope you enjoyed today's post. See you all soon with another interesting recipe! Till then, Happy Cooking and Happy Blogging!!