Pasta aglio, olio e peperoncino (spaghetti with garlic, oil and pepper)

Ingredients:

1.      3 cups boiled spaghetti

2.      2 Italian peperoncino or fresh red chilies

3.      1/2 cup olive oil

4.      5 to 8 garlic cloves

5.      3 to 4 basil leaves

6.      3 to 4 parsley leaves

7.      1/4 teaspoon oregano

8.      1/4 teaspoon red chili flacks

9.      Salt to taste

Method:

1.      Boil the spaghetti pasta in salted water, than drain.

2.      In a pan add the oil, sliced garlic and chopped chilies.

3.      Fry on very low heat for one minute, than add chopped parsley and basil.

4.      Now add drained spaghetti pasta and other ingredients. Mix well.

5.      Preferably serve in warm plates.Enjoy!

Raw Mango Marmalade

This delicious marmalade or jam from Gujarat (India) and store about one year.

Traditionally, the Marmalade is kept out in the sun for 10 to 15 days to 'cook' each day it     is stir, covered and placed in a sunny day, then brought indoors at evening time.

The sun makes the sugar in it melt to a syrup consistency and the grated mango turns transparent!

Since most of us don't have the time to do this. Here is a quick and less time consuming version of the recipe. I make this Mango marmalade using stove

Ingredients:

1.      4 cup unripe sour mangoes 

2.      4 cup white sugar

3.      1 teaspoon saffron

4.      1 teaspoon cardamom powder

5.      4 to 5 whole cardamom

6.      2 sticks cinnamon 

7.      Pinch of salt

Method:

1.      Wash clean and peel the mango, grate or cut in very small pieces.

2.      In heavy bottom saucepan mix sugar and grated mangoes.

1.      Cook first 4 to 5 minutes in medium to high flame stirring until sugar dissolves.

2.      Add cinnamon stick and bring slowly to a boil, stir occasionally.

3.      Keep boiling until mangoes gets transparent and you have thick, syrupy marmalade.( It will thicken further when cool.)

4.      Cooking time is depend of mangoes how juicy, if mangoes are juicy they take time but mangoes are not very juicy the process finished early.

5.      Allow to cool completely add saffron, salt and cardamom mix well.

6.      Pour it in sterilized bottle store about 6 month than refrigerate for later use.

7.      Serve with chapatis, bread and parathas. 

You may also like:

Methumbo / vaghariya keri (Raw Mango spicy, sweet and sour pickle)

Ingredients:

1.      2 cups diced unripe(green) sour mangoes 

2.      2 cups brown sugar or jaggery

3.      3 tablespoon sunflower or sesame oil

4.      1 teaspoon asafetida

5.      2 teaspoon mustard seeds

6.      1 teaspoon fenugreek seeds

7.      1 teaspoon cumin seeds

8.      1 teaspoon fennel seeds

9.      2 dried whole red chilies

10.  2 small stick cinnamon

11.  2 bay leaf

12.  1 teaspoon turmeric powder

13.  1 teaspoon salt

14.  3 tablespoon methiyo masala /sambhar masala or pickle masala 

Method:

1.      Wash clean and peel the mangoes, cut in small pieces.

2.      Heat oil in pan add asafetida, mustard and fenugreek seeds let it splutter.

3.      Than add cumin and fennel seeds along with red chilies, cinnamon and bay leaf.

4.      Now add diced mangoes and turmeric powder and mix very well. Cook in medium flame until mango gets tender ( u may need to add 1 tablespoon of water, if ur mangoes are little juice like my than u no need).  

5.      Now add brown sugar and bring it to boil. Stir occasionally.

6.      Cook till mangoes are cooked and mixture is semi set or 5 to 7 minutes. (It will thicken further when cool.)

7.      Turn off the flame and add methiyo/ sambhar masala. Mix very well.

8.      Set aside to cool than pour it in sterilized bottle store about 3 to 4 month than refrigerate for later use.

9.      Good going with roti, paratha, thepla, dhebra or bread.

Note: If u want more syrup in pickle than additional half cup of sugar.      

You may also like: