Mango Jam

This is easy to prepare and will stay for an year when refrigerated.

Ingredients

500 gms mango pulp of almost ripe mangoes

250 gm sugar

Instruction

-          Peel the mangoes, cut into pieces and grind them to make the pulp.

-          Keep the mango pulp and sugar in a thick bottomed kadai on medium flame.

-          Keep stirring till it becomes of jam consistency

-          Cool and bottle.

-          If all the mangoes are fully ripe, add 1 tbsp of lemon juice while cooking.

-          You can also make with 3 ripe mangoes and 1 ripe mango. In this case, lemon juice need not be added. 

Easy Mango Launji

This recipe was totally a product of 'Necessity is the mother of invention'. I was busy preparing lunch one day and while cutting a mango to make aamras, it turned out to be a little sour. I had to do something else with that mango and I didn't have too much time along with all other work of the lunch preparation. So I just cut it into pieces, put it in a thick bottomed vessel, adding half the quantity of jaggery. Put it on medium flame first, then reduced to low flame. Kept stirring in between for about 8 to 10 minutes, and I got an awesome dish. This needs to be prepared every mango season. It is so good with chapatis and I feel it can be served as a sweet dish too J

Ingredients

2 cups peeled and cut sour, a little firm, half ripe mango

3/4 cup jaggery

A small piece of cinnamon (optional)

Instruction

– Keep the cut mango pieces and jaggery in a thick bottomed vessel on medium flame.

– When it starts bubbling, reduce the flame to low, keep stirring in between.

– When jaggery melts and it becomes a little thick, remove from fire. If you want to keep it for more than two days, refrigerate it.

– Serve with chapati or steamed rice, dai, and sabzi.

  

French Toast

I first encountered French toast way back in 1979 while visiting PGI, Chandigarh. Our friend took us to the canteen and ordered French toast. It was the sweet version I had there. I used to make this (just beat the eggs with sugar) and the savoury version quite often when kids were home. It is very easy and fast to make and can serve as a snack as well as for breakfast.

Ingredients

2 eggs

3 bread slices

Salt to taste

1/3 tsp red chilli powder

A pinch of pepper powder

1 tbsp ghee or oil

Instruction

-          Break the eggs and pour into a bowl. Add the salt, pepper powder, red chilli powder and beat well till frothy.

-          Heat a pan and pour a little oil.

-          Dip the bread slices one by one into the beaten egg, both sides and put on the pan.

-          Once the underside is cooked, pour some oil on the top and turn upside down.

-          Remove when the underside is also cooked and serve hot with tomato ketchup.