A PINCH OF HING

adanga Ingredients.....   kg pickled Mango 1 kilo Jaggery 2 tbsp Red chili powder 1 tbsp Turmeric powder 2 tbsp Fennel seed 2 tbsp fenugreek seeds 4 tbsp Cumin seeds Mustard oil Preparation.... Dry roast fennel ,cumin and fenugreek seeds roast separate each seeds. make a rough powder of fennel, cumin,and fenugreek. Wash the mango properly and rub with a cloth to dry. Cut the mango into square with its green skin . Discard the seeds. Collect all mangoes in a pot add salt and turmeric powder toss well and keep under sun for 2 hrs. Heat a kadhai add water and  jaggary on medium heat cook  till the jaggery melts. Add mango with its leftover water and red chili powder, stir well ,the syrup should be 1 thread syrup and till the mango is done. remove from heat cool down room temperature. Now heat mustard oil cool down then add into mango mixer and then add spices powder stir well keep this on

Guanra bhajja  This is also known as Gobardhan Jhatta.  Simple Cluster beans fry  Ingredients... 250 gm Guar  2 Onions sliced  oil salt ½ tsp Curry masala ¼ tsp Turmeric powder  Water Preparation....  Wash the guar, trim both the tips and cut into half or leave as it is .  Heat oil in a kadhai . Add guar ,all spices salt stir well. Sprinkle water stir and cover the lid.  Remove the lid , sprinkle more water stir well Fry for another 5 minutes till all the moisture evaporates and guar nicely tender without messy .ngredients... 250 gm Guar  2 Onions sliced  oil salt ½ tsp Curry masala ¼ tsp Turmeric powder  Water Preparation....  Wash the guar, trim both the tips and cut into half or leave as it is .  Heat oil in a kadhai . Add guar ,all spices salt stir well. Sprinkle water stir and cover the lid.  Remove the lid , sprinkle more water stir well Fry for another 5 minutes till all the moisture evaporates and guar nicely