Mango-Carrot pickle

Mango pickles are so special that they make you drool..... This recipe is a combination of tangy mangoes and crunchy carrots for a mouthwatering pickle.
Receipe courtesy: my mother

Ingredients:
Raw Mango-1, medium sized
Carrots-4-5
Green chilly-10
Ginger-1 " piece, sliced lengthwise
Garlic-8-10 cloves, sliced lengthwise
Turmeric powder-1/2 tsp
Powdered/ crushed fenugreek (ഉലുവ)-1/2 tsp
Mustard seeds-1 tsp
Curry leaves-2 sprigs
Asafoetida (കായം)-1 pinch
Vinegar-1 tbsp
Salt
Any vegetable oil- 1 tbsp


Method:

1.  Remove the thick skin of mango and clean carrots.Cut both of them into equally sized long and thin strips. Slice ginger and garlic. Chop each green chilly into two.
2. Warm up a pan and pour oil, splutter fenugreek, mustards followed by curry leaves. Add ginger and saute for 2 min. Afterwards add garlic, green chillies and carrots. Saute until the carrots are slightly soft (make sure carrots are still crunchy inside). Add turmeric powder, a pinch of asafoetida, salt and vinegar. Now simmer the flame and add mangoes. Stir for 2-3 minutes and turn off the flame. 

Since the shelf life of the pickle is too low even though after refrigeration, consume it within 1-2 weeks.

Fried Corns

 It has been long since I posted some recipes to third kitchen. I was caught up with some stuff for my degree requirement and moreover not ready to get away from my indolence. 
Any way  finally I did give an attempt to crack that shell..... starting with a very easy "gap filler"--pan fried whole corns ..Yumm..

Ingredients and method:
Whole corns-2
Butter- melted -2 tsp
Salt
Lemon and Pepper powder-for sprinkling

Melt butter in a pan and fry the whole corns and sprinkle some salt. You can either swirl  the pan or turn the corns using a fork until all sides of the corn are light golden brown.
Stick in a pair of corn forks and serve by sprinkling with lemon-pepper powder (You can use any condiments/flavorings like garlic ,honey , paprika, according to your taste)

Enjoy!

Potato stir fry (ഉരുളക്കിഴങു മെഴുക്കുപുരട്ടി)

Ingredients:
Potato-3, medium
Chilly powder-1.5 tsp
Turmeric powder-1/2 tsp
Curry leaves- 1 sprig
Salt
Mustard seeds-1/2 tsp
Oil
Method:
Clean potatoes. Cut them into thin long strips (like french fries). Rub with chilly powder, turmeric powder and salt. Heat oil in a wide non-stick pan, splutter mustard seeds, add curry leaves followed by potato strips. Toss in between. Fry until the potatoes are done.