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MANGO PICKLE- MINCE

Items

Oil - 1 Cup
Vinegar - 500 gram
Salt - 400 Gram
Pickle Masala Powder - 500 gram
Minced Mango - 500 Gram


Preparation

Cut the mangoes in to very fine bits with a knife or mince in a
machine. Add salt and keep for a day .drain the mince and keep in a jar .
Heat Oil , remove from fire ,add the pickle masala and vinegar. see that there is sufficient oil to stand above the pickle. Store in a bottle.

LIME PICKELE

Items
Oil - 1 Cup
Vinegar - 250 gram
Methi - 1 T. Spoon
Hing - 1 T. Spoon
Haldi - 1 T. Spoon
Curry Patha - A few
Ginger - 1 Piece
Grlic - 20-25 Nos
Mustard - 1 T. Spoon
Green Chillies- 10-15 nos
Limes-4 pieces- 12 Nos

Preparation

Boil the lime with salt until the skin in soft. Heat oil in pan, fry mustard and methi, then fry the green masala and curry pantha. Remove from fire ,add the rest of the ingredients. cool and bottle. Add a little boiled water if the pickle is too dry.

MANGO PICKELE -TENDER

Items
Mango-Tender - 500 gram
Mustard powder - 500 gram
Chilly Powder - 500 gram
Salt-Table - 750 gram

Prepairing

Boil the salt with 3 cups of water and cool.Wash and dry mangoes and put
in a jar. pour the cool solution over the mangoes. sprinkle chilly and mustard powder. use only after a month.

MANGO PICKLE IN SOUTH INDIAN TASTE

Mango cut in 1 inch length - half kilogram
Chilli Powder - 3 table spoon
Methi - 1 " "
Haldi powder - 1/2 " "
Hing powder - 1 " "
Ginger - 2 inch piece cut in bits
Garlic - 10 cloves cut in bits
Onion - 1 no.
Oil - half cup
Mustard - 1 table spoon
Salt - to taste...

Method

Mix themango pieces with salt and keep for a day. Drain and keep in dish. Heat theoil,. fry the mustard and methi . then try the green masala cut,. Remove from fire ,. add the rest of the ingredients,. mix and bottle.

GOURMET'S GARNISHING TIPS

For garnishing food one should use one's imagination and ingenuity. A bland dish is made more distinctive and appetising by a touch of artistic decoration. Food and drinks will have more visual appeal as well as aesthetic effect if garnished well.

For a main dish of rice, say Pulao or Biriyani , fired onion rings, potato straws or kismis and nuts are excelent,. Potato straws can be made by slicing raw potatoes into julienne,. Fry them crisp. coloring with cochneal will make it more attractive. For vegetable pulao, Sprinkle raw grated carrot or pineapple. Plain boiled rice will look attractive if topped withg grated coconut. dyed in different colors.

flowers can be carved out of baby tomatoes, Slit the top into four or six and pull back the segments leaving the seeds in the centre,. Grated cheese too is a good item for garnishing.

A dish of stuffed or sliced fried fish may be lined with slices of lime, capsicum or cucumber, Potato finger chips are a good accompaniment with roast chops, Even baby potatoes and onions will add to the presentation. In a dish or stuffed chicken , two or three boiled eggs kept at the proper place will look attractive. Coriander and mint leaves may be added to cutlets or kababs.

Modelling with mashed potato is really an art. You can shape it into a fish or bird as the case may be. Use onion slices for fins,. pepper for eves lettce for wings,etc.etc..

There are endless varieties of garnishings for puddings, choped nuts, chocolates, dry fruits, to name a few , candied peel in different colors, or fresh orange peel give good flavour, glaced cherries or cadbery's gems will look very attractive too. Try and press them on to the top of the pudding to form design. Plain ice cream may be rowned with caramel , chocolate sauce, or curshed pistachios, fruit puree,,,etc..

Soft drinks may be garnished with mint leaves, diced apple cherried or grapes, Top cold lime juice with lime rind. , and orange juice with orange peel, and a pineapple juice with any aromatic herb.