Mix turmeric powder, coriander powder, salt, crushed fennel seeds, amchur powder, garam masala powder, red chilli powder, roasted cumin powder, chat masala, and coriander leaves in a bowl.
Cut the ladyfingers at both ends; make a slit on one side without cutting through. Stuff the masala mixture into the slits of ladyfingers.
Heat oil in a non-stick pan, add the stuffed ladyfingers and cook on low heat for 2-3 minutes. Sprinkle the remaining masala on top, cover, and cook for 5 minutes. Remove the cover and cook for 5 more minutes.
Serve hot Bhendi.
Dry mango powder (amchur) - 4 tbsp
Sugar - 16 tbsp
Water - 1½ bowl
Salt - 2 tsp
Red Chilli powder - 2 tsp
Garam masala - ½ tsp
Add the dry mango powder (amchur) and sugar to a bowl.
Mix thoroughly to avoid the formation of lumps.
Add water to it and mix well into a smooth-flowing consistency.
Pour the mixture into a heated pan.
Stir continuously and allow it to boil.
Add salt and chilli powder, mix well and allow the chutney to thicken a little.
Add garam masala, mix well and allow it to boil for a minute or two.
Allow it to cool for 10-15 minutes, before storing the amchur chutney in an air-tight jar.
Instant mango powder chutney
1 cup sugar
1/3 cup mango powder
1/4 tsp cumin powder
1/4 tsp salt
1/2 tsp black salt
1 tsp chaat masala
1 tsp garam masala
2 tsp red chilli powder Kashmiri
1/4 cup of water
1 tsp muskmelon seeds
2 tsp cashew
First, arrange the all ingredients and measure them.
Now take a pan add all the ingredients and mix well add water and switch on the gas.
Now still well and boil for 2 minutes till foam goes off and a little thick because after cooling will thicker.
After cool store in a container and enjoy for 2 months. If little thick as you require add little water add in chutney, not in full chutney.
Enjoy with pakodas sandwiches and any snacks enjoy it.
Mango chocolate with Custard powder
1 cup White chocolate
1 tsp Custard powder
1 peel mango
2 take Custard powder in a bowl add milk add whisk well
3 Heat a non_stick pan.put Custard mixture in it and cook till thickens. keep stirring once in a while.
4 desired add roughly chopped peeled mango. divide it between four individual remedkin moulds
5 add cream to Custard adds mix well. switch off the heat and transfer the Custa.
100 gms dry amchur
150 gms sugar
salt to taste 1/2 tsp onion seeds 1 tsp red chilli powder
25 gms cashew nuts
25 gms raisins 2 tsp oil 1/2 tsp jeera
Soak amchur sticks for 3-4 hrs.
Pressure cook for two whistle
Now let it cool down for sometime
Soak raisins in warm water for 10 minutes
Add sugar and salt to boiled amchur
Keep the deep pan on flame
As it becomes warm add cashew nuts
As they become golden brown add onion seeds/ kalonji