Oops... I could not fit steammed mango which changed color from veggie green to parrot green, in my available large size Bharani since I did not think of doing my homework.
Finally, I found one glass Bharani(wide mouth jar) lying in my garage, luckily.
steammed mango after changing color, then cooled at room temperature, is getting ready by pouring sea salt.
The steammed mango, parrot green color, has been completely burried under glass Bharani , and is ready for storage for two months. I labelled yestrday's date(not shown).
This is Bharani made of porcelin, and housewife stores pickles. During my childhood, larger Bharani was used by my Mom as she used to peapre large amount of piclkle or salty Mangoes, gooseberry(Aavalo), etc. Also, evryday my Mom used to prepare fresh Curd(Yogurt) and I used to help her churn it with Khavalo(wooden stirrer with rope action like Yo-Yo) so that daily we can prepare Butter and separate out buttermilk. Buttermilk we used to drink during lunch time whereas butter we used to apply for various food preparation such as Polo(Dosa), aplly on Chapati/Phulkas, etc.
Green mangoes are cutup uniformy in the hand cutter and sea salt(from Trader Joe's) is applied.
Salty cutup raw mango with three Bharani. Also you see ready made Konkani pickle masala paste (Nonche Kholoo) packet which I brought from Mumbai. I have to keep this salty mango for two days before I mix with pickle masala paste(Nonche Kholoo)
Now in the picture there are two more items. Green mango(veggie green color) is to make salty mango(Mitta Ambo) which will be used for Gojju after two months. Yellow small mangoes are called ghoints to prepare Ambe Upkari(Hummane). These mangoes have long fibres and I purchased them from Mexican Ranch market in Orange County in my area.
This green mango is ready to be partially steammed in Dhokla Cooker with whisle (you can use pressure cooker without weight also.
Another display of cooking prep.
One more picture before they disappear.
Here I am showing grater, which is very handy and saves time, and sea salt from Trader Joe's.
distant view with my wife's bill paying stationary.
This green mango has changed in colr to parrot green after steamming in Dhokla Cooker.
Oops... I could not fit steammed mango which changed color from veggie green to parrot green, in my available large size Bharani since I did not think of doing my homework.
Finally, I found one glass Bharani(wide mouth jar) lying in my garage, luckily.
steammed mango after changing color, then cooled at room temperature, is getting ready by pouring sea salt.
The steammed mango, parrot green color, has been completely burried under glass Bharani , and is ready for storage for two months. I labelled yestrday's date(not shown).
This is Bharani made of porcelin, and housewife stores pickles. During my childhood, larger Bharani was used by my Mom as she used to peapre large amount of piclkle or salty Mangoes, gooseberry(Aavalo), etc. Also, evryday my Mom used to prepare fresh Curd(Yogurt) and I used to help her churn it with Khavalo(wooden stirrer with rope action like Yo-Yo) so that daily we can prepare Butter and separate out buttermilk. Buttermilk we used to drink during lunch time whereas butter we used to apply for various food preparation such as Polo(Dosa), aplly on Chapati/Phulkas, etc.
Green mangoes are cutup uniformy in the hand cutter and sea salt(from Trader Joe's) is applied.
Salty cutup raw mango with three Bharani. Also you see ready made Konkani pickle masala paste (Nonche Kholoo) packet which I brought from Mumbai. I have to keep this salty mango for two days before I mix with pickle masala paste(Nonche Kholoo)
Now in the picture there are two more items. Green mango(veggie green color) is to make salty mango(Mitta Ambo) which will be used for Gojju after two months. Yellow small mangoes are called ghoints to prepare Ambe Upkari(Hummane). These mangoes have long fibres and I purchased them from Mexican Ranch market in Orange County in my area.
This green mango is ready to be partially steammed in Dhokla Cooker with whisle (you can use pressure cooker without weight also.
Another display of cooking prep.
One more picture before they disappear.
Here I am showing grater, which is very handy and saves time, and sea salt from Trader Joe's.
distant view with my wife's bill paying stationary.
This green mango has changed in colr to parrot green after steamming in Dhokla Cooker.
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