How to cook Mango Sasav-Quick Easy Recipe-Homemade Marathi Recipes-Summer Special-Restaurant Style

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Mango Salsa Recipe - How To Make Mango Salad - Mango Recipes - Varun Inamdar

Learn how to make Mango Salsa recipe from Chef Varun Inamdar only on Rajshri Food. Made with ripe mangoes, veggies and sauce this salsa can be had with nachos, poppadums or theplas. Do give it a try and let us know in the comments below. Ingredients: 1 cup mango dices 1/4 cup diced red capsicum 1/4 cup red onion 1 green chilly 1/4 cup coriander leaves 1 tsp lime juice 1/4 tsp salt Few splashes of tobasco / chilly sauce Fried poppadums/nachos Method of preparation: In a bowl add onion, bell pepper, green chili, coriander, tobasco, lime juice, salt, and mangoes. Mix them well and then plate it. Our Mango Salsa is ready to be served. Download the Rajshri Food App by clicking on this link:- Host: Varun Inamdar Director: Shashank Alshi Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant Editing: Dinesh Shetty Studio Manager: Sachin Ajgaonkar Producer: Neha Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - For more videos log onto Find us on Facebook at Follow us on google plus

Onion chutney-Super Side Dish for idly,dosa and Rice.!!!

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Ripe Mango Chutney Recipe - Sweet & Sour Mango Chutney - Cook101food

This Ripe Mango Chutney Recipe Is Very Tasty And Delicious, This Is Uncooked Chutney, Please Try My Recipe, Like & Subscribe. Recipe: Ripe Mangoes 2 Cups Chili Powder 1 Tsp. Tomato 1 Small Onion 1/2 Small Piece Cilantro, Jalapeno Pepper, Mint. Salt 1/2 Tsp. Black Salt 1 or 2 Pinch Organic Vinegar 1 Tbls. Sugar 1 Tsp. Roasted Cumin Seeds & Mustard Seeds.

Mangalorean Mango Curry | Ambe Upkari

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Mango is a seasonal fruit which can be used for preparing various dishes like Aamras,Milkshake, Muramba, Methamba, Sasav, Sasam and many more.
Traditional Goan Sasav recipe makes use of Coconut in their dish.
That tends to undermine the Mango Flavour. So I have made some tweaks to the dish to make Mango the Hero.
This is a very vibrant and flavourful dish which is loved by all.

• Raiwal Mangoes : 5 (ripe)
• Mustard Seeds (Mohri) : 1 Teaspoon
• Methi Seeds (Fenugreek) : ½ Teaspoon
• Asafoetida (Hing) : ½ Teaspoon
• Sugar : 15 to 16 Teaspoon
• Salt to taste
• Turmeric (Haldi Powder) : ½ Teaspoon
• Dried Red Chillies : 3
• Oil : 2 Teaspoon

• Wash the mangoes thoroughly and remove the stem of it,
press slowly the mangoes sideways and squeeze slightly the
part below the stem to remove the gum
• Now completely remove the pulp from the mango skin and
pour it into the bowl
• Squeeze the pulp. You can keep the mango seed in the pulp
• Depending on the sourness of the mangoes, sugar needs to be
added accordingly while cooking
• Alphanso (Hafus) mangoes are sweeter than Raiwal mangoes
that we are using. Hence if you are using Alphanso mangoes,
then the amount of sugar to be added will be reduced in
• Heat the pan for tempering (Fodni/Jhauk)
• Heat 2 tablespoon of oil in the pan
• Once the oil is heated, add ½ teaspoon of Fenugreek (methi)
seeds, 1 teaspoon of Mustard (Mohri). Allow them to fry for
few moments so that they flutter. Now add ½ teaspoon of
Asafoetida (Hing), 3 dried red chillies with seeds. Pour the
mango pulp in them
• Keep the gas stove on medium flame and let the mixture
simmer for a while. Add a little bit of turmeric powder (Halad)
if you desire, add salt to taste, once again mix them.
• Add sugar in the mixture in the ratio of approximately 3 1/2
tablespoon for each mango.Close the lid and let it come to a
• Cool it and serve it

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