Lonjee
It is a sweet sour chatney prepared from raw mango and jaggery and it can be stored for three four days without refrigeration
Ingredients
1 cup peeled and diced raw mango
1 cup grated jaggery (molasses)
1 tea spoon salt
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
a pinch of asoeftida
1/2 teaspoon of onion seeds (kalonjee)
2 tablespoon of oil
Put a pan on slow flame and put oil .When it is hot enough then put asoefatida and onion seeds and put diced mango pieces.Stirr and add salt turmeric powder ,chilli powder and salt.stir well and then add half a cup of water and let it cook for two minutes.Add jaggery and raisins and cashews..When the jaggery melts and the longee starts boiling one can see the change in colour and texture which shows that it has been cooked .Switch off the flame lonjee is ready let it cool and store .It can be preserved for three four days without refrigerator.Can be eaten with paratha or roti.
It is a sweet sour chatney prepared from raw mango and jaggery and it can be stored for three four days without refrigeration
Ingredients
1 cup peeled and diced raw mango
1 cup grated jaggery (molasses)
1 tea spoon salt
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
a pinch of asoeftida
1/2 teaspoon of onion seeds (kalonjee)
2 tablespoon of oil
Put a pan on slow flame and put oil .When it is hot enough then put asoefatida and onion seeds and put diced mango pieces.Stirr and add salt turmeric powder ,chilli powder and salt.stir well and then add half a cup of water and let it cook for two minutes.Add jaggery and raisins and cashews..When the jaggery melts and the longee starts boiling one can see the change in colour and texture which shows that it has been cooked .Switch off the flame lonjee is ready let it cool and store .It can be preserved for three four days without refrigerator.Can be eaten with paratha or roti.
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