Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the recipe of aamras?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the recipe of aamras?),it will help you,my kids.
Answers:
Ingredients Method
6 ripe, healthy alphonso or paayri mangoes
1 cup water
1/2 cup milk
3 tbsp. sugar
Introduction to Mango Dishes
Hold a mango in position in hand.
Soften as in procedure shown in mango pulp.
Remove pulp and stone.
Clean out and put stones in water.
Rub stones in such a way so as they let go extra pulp.
Add this water to pulp.
Add milk and sugar.
Beat with a hand mixie to blend well.
Chill for an hour or so before serving.
Making time: 20 minutes
Makes: 7-8 cups
Shelflife: 7-8 hours refrigerated
Other Answers:
hey thanx Mast boy...
Sugar can be replaced with jagary/gur or with artificial sweetner for diabetics. Serves 6
? 6-8 small mangoes or 4 large mangoes.
? 1 tbsp. ghee or oil
? 2 tsp. cumin seeds or jeera
? 1/4 tsp. asafoetida powder or hing/hing
? 2 or 3 bay leaves or tej patta (optional)
? 2 green chillies, chopped finely
? 1 tsp. turmeric powder
? 1 tsp. salt, adjusted to taste
? 1/2 tsp. chilli powder, adjust to taste
? Sugar: 1 tbs. for each small/medium sweet & sour mango or 1 1/2 tbs. for each large mango. You may need to adjust sugar according to the sourness of the mangoes and your taste. The end result should be sweet & sour.
? A small bunch of mint leaves or pudeena, finely chopped or roughly crushed
Instructions
1. Wash mangoes to free them of resin from the stalk end. This resin is quite an irritant to the skin and mouth.
2. Peel and chop half of the pulp into slices and leave the rest on the stone itself. Mango flesh eaten straight off the stone is quite delicious! Keep aside.
3. Heat ghee or oil in a pressure cooker, crackle jeera in hot oil, add asafoetid/hing, chopped green chillies and bay leaves. Stir.
4. Add Mangoes and sufficient water to cover the mangoes.
5. Add turmeric powder, chilli powder, salt, and sugar.
6. Cook in a pressure cooker for 10 minutes under full pressure. If you do not have a pressure cooker, cook in a pan, until mangoes are tender. In this case, you will need to add more water, about an inch above the mangoes, than in pressure cooker method.
7. Cool pressure cooker, before opening the lid.
8. taste and adjust seasoning and sweetness at this stage. Add more sugar if it is too tart for your taste.
9. Pour while still hot in a serving bowl, garnish with chopped/crushed mint leaves, and cover. This will allow the mint to release its aroma.
10. Serve hot or cold, with Dal, Boiled Rice and Chapatties or as a soup, with small pieces of nan/pitta bread. You can even serve it even chilled, as a drink.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the recipe of aamras?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the recipe of aamras?),it will help you,my kids.
Answers:
Ingredients Method
6 ripe, healthy alphonso or paayri mangoes
1 cup water
1/2 cup milk
3 tbsp. sugar
Introduction to Mango Dishes
Hold a mango in position in hand.
Soften as in procedure shown in mango pulp.
Remove pulp and stone.
Clean out and put stones in water.
Rub stones in such a way so as they let go extra pulp.
Add this water to pulp.
Add milk and sugar.
Beat with a hand mixie to blend well.
Chill for an hour or so before serving.
Making time: 20 minutes
Makes: 7-8 cups
Shelflife: 7-8 hours refrigerated
Other Answers:
hey thanx Mast boy...
Sugar can be replaced with jagary/gur or with artificial sweetner for diabetics. Serves 6
? 6-8 small mangoes or 4 large mangoes.
? 1 tbsp. ghee or oil
? 2 tsp. cumin seeds or jeera
? 1/4 tsp. asafoetida powder or hing/hing
? 2 or 3 bay leaves or tej patta (optional)
? 2 green chillies, chopped finely
? 1 tsp. turmeric powder
? 1 tsp. salt, adjusted to taste
? 1/2 tsp. chilli powder, adjust to taste
? Sugar: 1 tbs. for each small/medium sweet & sour mango or 1 1/2 tbs. for each large mango. You may need to adjust sugar according to the sourness of the mangoes and your taste. The end result should be sweet & sour.
? A small bunch of mint leaves or pudeena, finely chopped or roughly crushed
Instructions
1. Wash mangoes to free them of resin from the stalk end. This resin is quite an irritant to the skin and mouth.
2. Peel and chop half of the pulp into slices and leave the rest on the stone itself. Mango flesh eaten straight off the stone is quite delicious! Keep aside.
3. Heat ghee or oil in a pressure cooker, crackle jeera in hot oil, add asafoetid/hing, chopped green chillies and bay leaves. Stir.
4. Add Mangoes and sufficient water to cover the mangoes.
5. Add turmeric powder, chilli powder, salt, and sugar.
6. Cook in a pressure cooker for 10 minutes under full pressure. If you do not have a pressure cooker, cook in a pan, until mangoes are tender. In this case, you will need to add more water, about an inch above the mangoes, than in pressure cooker method.
7. Cool pressure cooker, before opening the lid.
8. taste and adjust seasoning and sweetness at this stage. Add more sugar if it is too tart for your taste.
9. Pour while still hot in a serving bowl, garnish with chopped/crushed mint leaves, and cover. This will allow the mint to release its aroma.
10. Serve hot or cold, with Dal, Boiled Rice and Chapatties or as a soup, with small pieces of nan/pitta bread. You can even serve it even chilled, as a drink.
correctness,It's Non-profit and only for informational purposes.
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