Mithee Ambree (Sweet&Sour Mango Pickle)

 Miracles of Nature is everywhere. 

While all the world is in Partial lockdown, and life is literally come to a pause, the flowers and fruits continue to bloom and in this season, I have tasted some amazing mangoes that were sent to me directly from the farms of Devgarh. When they arrived they were raw, I spread them to mature in my spare room and watched them everyday as they changed their colour to yellow and red. Of course, I couldn't eat all, but sharing is caring and with who-so-ever I shared, I earned their blessing. 

It is depressing time really, the lockdown has sucked the life off me. I am really exhausted of the monotonous life of same routine everyday.  Birds sing less, the siren of ambulance shrills more. If it wasn't for my interest in cooking and art, my work on online communication with special school staff and the occasional chat on Watsapp, the days would have stretched endlessly. But thank God for that.

Last week, I made a visit to my sister's house and saw one kilo of chopped mangoes in her kitchen. She had salted the sliced mangoes and was keeping in the sun for drying. I was excited. Here was the chance to record the recipe, while she makes. 

Sweet & Sour Mango pickle is made in every Sindhi house. Enough stock is made that can last for more than a year. It tastes best with Koki or Puri but can be relished even with meals.

She had kept all the ingredients ready on her kitchen platform.

There was one kilo of sugar in one bowl.

50gms of dates were in other bowl

One litre bottle of water.

and there was one orange tray with all the dry masalas such as

1tsp Kalonji seeds

1tsp Cumin seeds

2tbsp red chilies

2tbsp Kashmiri chilies

3pc Dalchini

4-5 Cloves

1tbsp black pepper corns

3-4 Bay leaves

Salt to taste.

Method

First a syrup o is made by boiling sugar and water. Mangoes and all the masalas are added including dates and it is kept for cooking for one hour at medium heat.

2tbsps of Vinegar is added when the cooked pickle cools down.

This is stored in glass jars

You may watch the procedure on my youtube channel here

Home chefs Of Mumbai – Part 38 – Kalpana Mirchandani

Most of the Indian restaurants use too much oil in their cooking. The gravy glitters and floats in the pool of oil. The parathas are fried in too much ghee. It tastes good, it is the integral part of cooking, no doubt, but in this weight conscious world, many would want to avoid it. 

Then there is new fad, people are too much awed by Olive oil, so much so, that most of them are not even aware we have a better range of healthy oils in our own country 

Infact,  different oils are favoured across India, that mainly depend on the climate and food preferences of that region. Peanut in Gujarat, Coconut in the South, Sunflower in Maharastra, Mustard in Bengal, and with people moving around, tastes have merged and people are experimenting different flavours of oils in different cuisine. There is more variety now. Healthy oils have their own properties, they all are good. But when using it for first time, it is better to start with moderation  

Its good to explore the area of cooking in edible oils and getting the right kind of oil for use.  Its all about medium of transfer of heat. Besides cooking and deep frying, some oils are for enhancing the flavours (in salads), some for garnishing (in tampering), some for emulsification (in Mayonaise) and some for preservation (in pickles).

We learn from personal experience about its use. Oil gets rancid when exposed to oxygen, it should be sealed properly or else the flavour changes so does the colour.

Kalpana Mirchandani can be trusted for her delicious food that has just the right kind of oil as per taste.

Kalpana Mirchandani had a happy childhood surrounded by family of  food lovers. Cooking has been her passion throughout her childhood and her adult life. 

She spent some years in Bangkok and catered home-cooked food to expats Indians and even to Thai locals. Her Biryanis and Butter Chicken were highly appreciated. She catered customised food as per their taste/interest and served party orders too. She even sold Pizza and Pastas 

“When people appreciated my food, I kind of got a special thrill and I am inspired to cook even better.” She says.

She has travelled around the world and every time she tastes something new, on her return back home, she will try something similar for her son and brother who are foodies. 

“I still remember that amazing grilled Salmon with chestnut, crab and farro Rissoto that I ate at Tampa Bay’s multi faceted food scene at Florida.  I did try to replicate that taste but I crave to eat that salmon again.” She says

Kalpana Mirchandani specialises in several cuisines such as Sindhi, Punjabi, Thai cuisines.  She loves making dips and sandwich fillers as well. She is proficient in party orders and specialises in finger food. She has been gradually adding her own variety of fillings, dips, finger food and other main course items to her menu. 

“Nowadays most people like to keep stuff  like Mexican dip with nachos  to go with it. Chicken tikka, paneer tikka, to pair with garlic bread, rotis as quesadillas.  lavash or garlic toasties with hung curd, garlic dip, cheese corn mushroom fills with volevones...or canapes, and also small bites of pakwan topped with dhal, tamarind and mint chutney and onion salad. The choice is endless.” She confirms

During her childhood, her dadi used to cook yummy Sindhi cuisine for the family. Her favourite dish has always been sindhi mirchi bhajiya. That dish has been her first memorable moment of having tasted a yumm dish .

Kalpana is happy to share the recipe of traditional Sindhi Recipe of Mirchi Ka Bhajiya

1. Slit 10 large sized light green chillies from centre all the way down on one side. 

2. Extract most of the seeds. 

3. Mix the dry masalas like  1tbsp coriander-cumin powder,  1tbsp pomegranate powder, 1tsp black salt, 1tsp lime juice. 

4. Fill in this masala mixture in between the chillies and keep aside for 1 or 2 hours. 

5. Mix 1cup gram four in 1/2cup water and make a smooth batter.  

6. Add salt,  1tsp turmeric powder.  

7. Dip in the chillies in the gram flour batter

8. Deep fry till golden brown and crispy. 

9. Serve with mint chutney.

Follow her Insta handle @Kalpana.mirchandani 

Kalpana can be reached on her Watsapp no 99200 49543