Vadu mangai pickle

Ingredients:

Raw mangoes - 8 cups
Salt - 1 cup (upto the brim)
Red chillies - 1 cup
Mustard - 4 tsp
Turmeric powder - 2 tsp
Sesame oil - 6 tsp
Water - 2 cups
Sodium Benzoaite - 1/2 tsp

Method:

Wash and dry the mangoes on a cloth. Collect them in a large bowl and add oil, turmeric powder and powdered salt to it and mix well. Keep this aside.

Soak the red chillies in two cups of hot water for 2 hours.

Powder the mustard in a mixie. Now add the soaked red chillies to it and grind into a very smooth paste by adding the same water that it was soaked in.

Add this mustard and chilly paste to the mangoes and mix it well. Keep the pickle in the same vessel for 5 days. Mix the pickle bottom up, once everyday. Initially it will look dry but after 5 days the mangoes will shrink and will give out its flavor.

After 5 days, dilute sodium benzoate in 2 tsp of water and add it to the pickle and mix really well. This is a preservative that is used to keep the pickle from getting spoilt and this also helps in maintaining the crispness of the mango for a long time.

Now transfer it to bottles and store them in the fridge. You can preserve and enjoy this delicious hot pickle for around 6-10 months. :)

Serve it with curd rice or even eat it just like that :)

Poppy Seed Easter Cake Recipe

Poppy Seed Easter Cake Recipe

• 
  

• rep: 35 min. Bake: 25 min. + cooling
• Yield: 14-16 Servings

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Ingredients

• 1-1/4 cups butter, softened
• 1-1/2 cups sugar
• 4 eggs
• 2 cups (16 ounces) sour cream
• 1/4 cup milk
• 2 tablespoons lemon juice
• 1 to 2 tablespoons grated lemon peel
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup poppy seeds
• FROSTING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup butter, softened
• 8 cups confectioners' sugar
• 2 to 3 tablespoons milk
• Green food coloring
• 1/2 cup jelly beans

Method

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, milk, lemon juice, peel and vanilla; add to creamed mixture. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and beat just until combined. Stir in poppy seeds (batter will be thick).
• Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• For frosting, in a bowl, beat cream cheese and butter until light and fluffy. Gradually beat in sugar. Beat in enough milk to achieve spreading consistency. Place 1 cup of frosting in a small bowl and tint pale green; set aside.
• To assemble, place one cake layer on a serving plate; frost top with white frosting. Repeat. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.
• Cut a small hole in the corner of a pastry or plastic bag; insert round tip No. 3. Fill bag with green frosting. Write "Happy Easter" on top of cake. With multi-opening or grass tip No. 233, pipe green frosting on top of cake to resemble a bird's nest. Pipe green frosting around top edge of cake. Place jelly beans in nest. Store in the refrigerator. Yield: 14-16 servings.