Green Roads in Bangalore

Bangloreans!! Can you guess which road is it from the photo? It is the current airport road. It is totally green and pleasure to drive through. But, we all know it won't stay long this way, so thought of capturing this image. Well, I remember about 10 years ago; all Bangalore roads looked like this.

Mango hot and sour Gojju

Thotapuri mango medium size 1

Salt 1 spoon

Chilli powder (medium spice) 1.5 spoon

Daniya powder 1 spoon

Jaggery 2.5 spoon

Methi 1/4 spoon

Oil 1 spoon

Mustard

Pre Steps

1. Fry the methi seeds without oil in the vessel and make powder of it.

Method

1. Remove the skin of the mango and cut into big pieces

2. In a thick bottom vessel add oil and add mustard.

3. Add the mango pieces to the oil and sauté for 30 seconds.

4. Add salt, chili powder and daniya powder to the mango pieces and sauté for 30 seconds.

5. Add water so that it just covers the mango pieces.

6. Cover the vessel and leave it to boil.

7. When you put the spoon through the mango it must go through it, then the mangoes are done.

8. There must be some water still left in the vessel, if not add 1/4 cup of water. Add jaggery and methi powder and let it boil for 2 minutes. 

This can be eaten with rice, chapatti or even bread.

Mango Gulamba or Mango Jam

When my mother in law made mango gulamba at home, I immediate became its fan. I made it multiple times, as long as the mango season lasted.

Ingredients 

Raw Totapuri Mango Medium size 1

Sugar 1/2 the quantity of the Totapuri Mango pieces

Method

1. Totapuri Mango must be medium raw, it must have a slight yellow tinge.

2. Cut the mango into small slices.

3. Measure the mango pieces in a measuring cup.

4. In the same measuring cup measure the sugar.  Sugar must be exactly half the quantity of mango pieces

5. Add the sugar to a thick bottom vessel and add half cup water, and heat it on low flame.

6. Keep stirring the sugar syrup, until you get the sugar thickness to be one string. Other way to know is, when u add a drop of sugar syrup into water, it must stay and not scatter away.

7. Once the syrup has reached the required consistency, add the mango pieces.

8. Keep stirring the mango pieces in the sugar syrup regularly.

9. When the mango pieces must become a little transparent, hold up one piece of mango in a spoon and watch it, if it flattens then the Gulamba is done.

10. Remove the vessel from the flame and cool it before eating.

This will taste like jam and can be used in place of jam.