Summer is forthcoming along distinct flavors of fruits. Each fruits open the taste of flavors like tangy, sweet, juicy which like every age of the people. Be stay know amazing vegan Dish recipe and remove the issues of anemia.
Raw mango is one of the fruits that compliment weather of
summers. Taste is too unique, once taste never stop to eat.
It enhances one of the best features which is eco-friendly because sometime it works as vegetable sometimes as a fruit. Both features promote amazing vegan Dish recipe of Muraba and launji.
Let's start to cover some important questions which elaborated the sweet dessert or pickle and full recipe of Muraba and launji.
1. How many ways tangy Raw mango used?
Raw mango used in many ways according to the taste Kitchen Queens
convert amazing vegan Dish recipe. Some people like spicy, some
like tangy sweet. According to the taste gives flavors in terms of pickle,
Muraba, chutney, liquid pickle, etc.
2. Why Say Eco-friendly?
Due to the colours of Raw mango flavors. Some flavors eat as fruit like
Chat and other like vegetable eat as pickle and Muraba. when talking about
healthy drinks like Aam Pana.
3. Is Raw mango uses as Special Species?
Yes, Because King and Queens of Kitchen use as Mango powder in all
Rajasthani Food recipe. That is utilize for giving flavour of sour and called
as Amchoor powder.
4. How raw mango look?
There are three-layer, upper layer is green which peel than white with
greenish skin appear that is the eating part. The third and last part is seed
which is use as ayurvedic medicine.
5. Is Raw Mango Muraba good for health?
Yes, it maintains Cholesterol level which make body healthy. Presence of
vitamin C and fibres are effective to keep cholesterol in control. It removes
the cause of anaemia.
6. It’s true, Raw mango consist any acid?
Yes, raw mango consists citric and malic acid. It is the common source
of organic acid from the tricarboxylic acid cycle which reported mango fruit
including tartaric, galipic, glucuronic acids. One of the researches of Dr
Verma told Deccan Herald, unripen mangoes were sour due to the presence of
oxalic, citric and malic acids that varying 2.2 ml to 12.2 ml per 100-gram of
pulp. Green mango used as a medicine for various gastro-intestinal, bilious and
blood sugar.
These are some highlights of Muraba which help to understand how convert
into various dishes. Now without wasting time let’s start to learn full recipe.
Ingredients
2 Raw Mango
250 grams of sugar
4 to 5 cardamon
50 grams of raisain
5 to 6 dates (if like)
2 tea spoon of grind black pepper
2 tea spoons of dry ginger powder (Soth)
2 tea spoon of clove powder
Normal Salt according to taste
1 table spoon black salt
1 table spoon Rock salt
Preparations
Preparation for chopping:
Wash the raw mango, peel it, chopped in fine pieces and separate the
seeds.
Prepare Dates for Muraba:
Peel the dates, separate the seeds and chop into pieces.
Final Preparation of Muraba
Take big vessel add all the chopped mangoes, sugar, black pepper, clove
powder, dry ginger powder and all type of salt. Put into the high flame. Now
all sugar melted into water wait for till sugar is convert into a syrup (ek tar
ki chasni). If syrup is ready stop the flame. Now add all the raisain, dates,
and cardamon powder. Wait for cool. After cool ready to serve.
Note: Continuously stir otherwise mango stick at the bottom of
vessel.
· It’s your choice to eat
hot or cold.
· When cooling put into the
refrigerator.
This is the recipe of Muraba which we can eat on month. Fill
the jar and store in the refrigerator. Whenever want to eat knock the cap of
the jar and remove some amount using spoon. One more recipe of kaccha Mango we
learn today that is Laungi.It is the recipe made with Rajasthani ingredients
and sugar. Eat with chapati, mathri, namkeen, etc. Most important part of this
laungi is, one time made eat for a week or 2 to 3 days not store for month.
Rajasthani people like too much, when rest chapati available on chapati box,
enjoyed with. Laungi is the famous dish of Rajasthan. Now, let started…
Ingredients of Laungi
2 Kacha Mango (Kari)
Dry Spices
1 table spoon red Chilli powder
½ table spoon of turmeric powder
Salt according to taste
Other ingredients
1 table spoon of aniseeds
1 pinch of Hing
50 grams of jaggery
2 table spoon vegetable oil
Note: In place of jaggery use sugar. But jaggery taste is more
enjoyable.
Preparations
Preparation for chopping
Take the kacha Mango and chopped into small parts. Laungi is made in two
ways. Chopped with peel the skin and chopped without peel the skin. When
peeling process held laungi texture like jam and without peeling it make like a
taggy sweet curry. It’s your choice which type of laungi like. Process for
making is same for both.
Preparation for boiling the Kacha Mango
Take one pan, add water and put in high flame. Then add salt and ¼ part
of turmeric powder. Wait for boiling. After boiling is coming put all the
chopped kacha Mango. Wait 10 minutes it boiled properly and texture of Kacha
Mango goes soft.
Preparation for Tadkka
After boiling, take one pan, add oil and put in high flame. When
temperature goes high, put hing and aniseeds. Cracking sound here, drop all the
dry ingredients, then mix well. After that put all the liquid soup of boiling
Kacha Mango and stir it. Wait for 1 to 2 boil and your Laungi is ready to
serve.
About Author
Muraba flavour, my cousin sister like most. In summers after the
meal, she like to eat taggy and sweet flavour. For fulfilling the demand my
mausi prepare delicious and more energetic dish for her. A huge amount of Raw
Mango buys and prepare lots of jar. Whenever she like to eat knock the jar cap
and eat it. My mausi is too sweet, she sends one of the jars for me. Then I
learn full recipe from my Mausi. Because my daughter like a lot. I prepare for
her and share sweet and simple amazing vegan Dish recipe for my viewers.
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Conclusion:
In this blog talk about raw mango, he helpful in summer days. Next
talk about some questions which elaborate about the Kacha Mango. Last learn
about two distinct amazing vegan Dish recipe of mango that is launji and Muraba.
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