Nasuha Blog: mango

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These days during fasting, I am so much into cooking that I will be searching each and every website or youtube video for a different variety of dishes during iftar. One such recipe is this afghan dish which can be prepared using chicken or with vegetables. But I used both chicken and potatoes to make the filling for bolani, which tasted yumm along with carrot raita.

Bolani is a traditional Afghani flatbread stuffed and baked. Bolani is low in carbohydrates, calories and rich in protein, fiber, and vitamins. We can have a choice of fillings like the chicken, potatoes, spinach and so on. Here I used chicken along with potatoes which were amazingly delectable.

In this the dough is stuffed with chicken- potato filling and then shallow fried to crispy golden brown. In these spring onions are used instead of onions, but I used regular onions. These can be shaped in semi-circle or triangle like I did. These taste good along with curd or any raita. I made carrot raita, which was appetizing.

These bolani, I tasted them for the first time in Costco, where they give samples of food on Saturdays and Sundays. These were so delicious that we ended up buying a couple of packets of bolani. Everybody will like them including the kids. A perfect for guests and during parties. Along with this, I made mango milkshake, in which I added honey instead of sugar which makes it healthy and for a small twist I added cardamom powder, which gave a different and unique taste. Try this out and let me know.

Ingredients:

For dough:

All Purpose Flour- 1 Cup
Wheat Flour- 1 Cup
Salt- as Required
Water- for kneading

For Filling:

Boneless Chicken- 1 Cup
Potatoes- 2 nos
Onions- 1 no
Garlic Cloves- 3 nos
Coriander powder- 1 tsp
Turmeric Powder- ½ tsp
Pepper Powder- 1 tsp
Salt- as required
Red Chilli flakes- 1 tsp
Coriander Leaves- a bunch

Method:

Knead the all-purpose flour, wheat flour and salt using water until the dough forms a ball. The dough should be neither sticky nor dry. Keep this covered with a damp cloth.
Boil potatoes and boil chicken. Shred the chicken into small pieces, keep this aside. Mash the boiled potatoes and add this along with the shredded chicken.
Add chopped onions, grated garlic, coriander powder, red chili flakes, turmeric powder, pepper powder, salt and chopped coriander leave.
Mix well using the hand. Add a little water to make it sticky.
Divide the dough into 8- 10 equal balls.
Roll the dough into a round disc, scoop 2 tbsp of the chicken- potato filling and spread it on the dough disc leaving the edges.
Fold the three sides in the form of a triangle and seal well. Pat well to remove any air pockets. Repeat with the remaining dough and filling.
Heat a pan, smear 1 tbsp of oil and shallow fry on both the sides and enjoy with carrot curd.

Carrot Curd:

Carrot- 2 nos
Pepper Powder- 1 tsp
Salt- as required
Beaten Curd- 2 Cups
Cumin Powder- 1 tsp
Red Chilli Powder- 1 tsp

Method:

Grate the carrots, add these grated carrots along with cumin powder, red chili powder, pepper powder, salt. Mix these in the beaten curd and serve.

Healthy Mango milkshake:

Mangoes- 2 nos
Milk- 2 Cups
Cardamom Powder- ½ tsp
Honey- 4 tbsp

Method:

Blend everything together in a blender and serve them in big glasses and enjoy.

Avakaya/ Mango pickle is an authentic pickle exclusively prepared in Andhra. Those who grew up in Andhra will know the specialty of this pickle. I love this a lot. My mom mixes steaming hot rice along with dal, a dollop of ghee and this pickle and the taste was mind blowing, which I won’t forget in my life. A magical combination they are.

In almost all the houses in Andhra, they used to make this pickle at home. My friends always used to bring lunch which was pickle mixed rice i.e “avakaya annam”.

My mom used to prepare almost all the Kerala pickles, but this avakaya is the one which she doesn’t know the exact proportions. “Priya” pickles are most famous pickles, and they used to have the “mango avakaya”, which my dad used to bring regularly. Our favorite past time in the afternoons, when my mom used to take a nap, is to take a mango piece from the pickle jar, wash it and enjoy it. This used to happen regularly and my mom used to wonder, how come a big jar of avakaya got over within a few days of purchase.. :) (this is a secret till now…)

I used to think that preparing this pickle is a big and tiring process until I stumbled upon the wonderful blogger Lubna’s blog

If we have the right proportions then making this pickle is not a difficult task. This pickle is made in large portions, because of its good shelf life and that too without refrigeration. During the mango season, the Andhra markets are flooded with varieties of raw and ripe mangoes. They used to sell raw cut mangoes for pickling. The mangoes used for avakaya is cut along with the inside shell, which is a difficult process. If the shell is not intact then the piece should be discarded, as they turn soggy.

Here in the US, I got raw cut mangoes in the frozen section, but I was not sure of how they will turn out after preparing this pickle. But to my surprise, they turned out just like the store bought ones. Just thaw them till done and wipe with a clean tissue and start the pickling process. I was excited and happy by the outcome. I am sure that you all will love this. Just try this out.

Adapted from Kitchenflavours:

Ingredients:

Mango pieces- 3 cups
Mustard seeds Powder- ½ Cup
Fenugreek powder- 1 tbsp
Red Chilli powder- 1 Cup
Salt- as required
Oil- 2 Cups
Garlic Cloves- 2 Cups

Method:

Take mango pieces in a bowl, add the mustard seeds powder, fenugreek powder, red chili powder, garlic cloves, and oil.
Mix well along with salt. Combine everything and keep this in an airtight glass jar.
After 3 days open the jar and using a clean ladle, give it a nice stir. Keep it closed.
Repeat the process for every 2- 3 days till 10- 15 days.
Enjoy the mango pickle along with hot steamed rice and a dollop of ghee.