Quetzalandia - Recipes

Maagai - South Indian Recipe

Maagai (pronounced as (Ma guy)
This is a traditional recipe from southern India from the state of Andhra Pradesh, where people eat really spicy food! This is categorized as 'pickle' in India, definitely not the same as the pickle in US. This pickle is made from raw sour magoes when they are available in season and if prepared carefully this pickle will last for a long time without getting spoiled. This pickle tastes very good with hot rice and some 'ghee' (purified butter) or with yogurt and rice! When I was a kid, on rainy days, my mom used to mix the pickle with hot rice and feed us all (6 kids), it was delicious!

Ingredients:
Raw green hard mangoes 10
Salt 24oz
Red Chilli powder 12oz
Turmeric 3tbsp
Fenugreek Seeds 4oz (roasted and powdered)
Mustard Seeds 2oz (roasted and powdered)
Oil 1 1/2 cups
Asafoetida 1tsp

Method:

Wash the mangoes and wipe them clean and dry. Peel the skin off and cut them into thin long pieces 1 inch wide. Mix the pieces with half of the salt and 3tbsp turmeric. Store the mixture in an airtight container preferably a ceramic or glass jar. Next day the mixture would have produced a lot of juice mix it well, squeeze the sap and spread the pieces and dry them in the sun to get rid of the dampness. Do not let the pieces become hard. After letting them sit in the sun for a few hours add them back to the sap and store in the air tight container.Next day again squeeze the sap and dry them in the sun. Leave the container with sap also in the sun for a few hours. Bring the pieces and the sap inside after a few hours of drying, again the trick is to get rid of the moisture but notlet the mango pieces get too dry! Add the rest of the salt, red chilli powder, fenugreek powder and mustard powder to the sap. Mix well. Now add the mango pieces to this mixture and mix well to coat the pieces with the spices. Heat oil on medium heat and when the oil is hot ad asafoetida to the oil and shut off the flame. Let oil cool and ad it to the mango mixture. After it has cooled to room temperature store it in a glass or ceramic jar. This pickle will last for an year! Lot of work but the end result is very rewarding!

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	Maagai - South Indian Recipe Maagai (pronounced as (Ma guy) This is a traditional recipe from southern India from the state of Andhra Pradesh, where people eat really spicy food! This is categorized as 'pickle' in India, definitely not the same as the pickle in US. This pickle is made from raw sour magoes when they are available in season and if prepared carefully this pickle will last for a long time without getting spoiled. This pickle tastes very good with hot rice and some 'ghee' (purified butter) or with yogurt and rice! When I was a kid, on rainy days, my mom used to mix the pickle with hot rice and feed us all (6 kids), it was delicious! *Ingredients:* Raw green hard mangoes 10 Salt 24oz Red Chilli powder 12oz Turmeric 3tbsp Fenugreek Seeds 4oz (roasted and powdered) Mustard Seeds 2oz (roasted and powdered) Oil 1 1/2 cups Asafoetida 1tsp *Method:* Wash the mangoes and wipe them clean and dry. Peel the skin off and cut them into thin long pieces 1 inch wide. Mix the pieces with half of the salt and 3tbsp turmeric. Store the mixture in an airtight container preferably a ceramic or glass jar. Next day the mixture would have produced a lot of juice mix it well, squeeze the sap and spread the pieces and dry them in the sun to get rid of the dampness. Do not let the pieces become hard. After letting them sit in the sun for a few hours add them back to the sap and store in the air tight container.Next day again squeeze the sap and dry them in the sun. Leave the container with sap also in the sun for a few hours. Bring the pieces and the sap inside after a few hours of drying, again the trick is to get rid of the moisture but notlet the mango pieces get too dry! Add the rest of the salt, red chilli powder, fenugreek powder and mustard powder to the sap. Mix well. Now add the mango pieces to this mixture and mix well to coat the pieces with the spices. Heat oil on medium heat and when the oil is hot ad asafoetida to the oil and shut off the flame. Let oil cool and ad it to the mango mixture. After it has cooled to room temperature store it in a glass or ceramic jar. This pickle will last for an year! Lot of work but the end result is very rewarding! Mango and ingredients Maagai