|
| INTERNATIONAL | ENTERTAINMENT | GALLERY | SCIENCE & TECHNOLOGY | AYURVEDA | HEALTH | SITEMAP | ABOUT US | CHAT |
| JOKES | TIPS | MOVIES | VIDEO | SHOPPING | BUSINESS | GREETINGS | DIRECTORY | MATRIMONIAL | CLASSIFIEDS | JOBS |
 |
 |
|
|
G . K | INDIAN STATES | INDIA FACTS | NEWS | ART & CULTURE | TOURS AND TRAVEL | RECIPE | ESSENTIALS | SPORTS |
| USEFUL LINKS | EDUCATION | RESULTS | RECRUITMENT | SCHOLARSHIPS | CD ROMS | TERMS | KIDS | FESTIVALS | RELIGION |
11/2 kg ground nut or til oil 1/4 kg pickle masala powder (click here) 1/2 cup vinegar 1 cup table salt 1 cup brine METHOD Cut the whole mango into big bits. Remove the white seed, wash and drain. Mix with the powdered salt and keep in jar for two days. Drain the water out and dry in the sun for a day. Heat oil in a pan, remove from fire and add masala powder. pour this over the mango. Add vinegar and enough brine so that oil stands above the pieces. Cool and keep away tightly closed. This will keep for a year.
|
RECIPES
|
| |
|
|