#How to Make Raw Mango Rice

[spicyvegrecipes]

Raw Mango Rice (Mavinakayi Chitranna, Mamidikaya Pulihora)

Raw Mango Rice (Mavinakayi Chitranna, Mamidikaya Pulihora) is a South Indian Raw mango-flavored rice. This is a variation of the popular lemon rice, with a tang from green mangoes. It is called Mavinakayi Chitranna, Mamidikaya Pulihora, or Mangai Sadam in different South Indian languages. Raw Mango Rice is a simple South Indian Rice preparation where cooked rice is sauteed along with grated…

[laswells-ashtray]

I am BACK to pester you. Cruel and Unusual punishments/funishments or Petty Revenge between the cod-cuties?

I want to see how many times Rudy can play Lady Gaga's Alejandro before his beefy boy toy absolutely crashes out. Rudy's gonna be kneeling on rice and reciting his verses while Alejandro uses a rosary as a leash.

Kate who has a habit of cornering Sarah in the bathroom for a cuddle (boob grope) but she's in trouble so Sarah brushes her teeth extra loudly knowing Kate can't stand it. Alternatively giving Kate a weird eating utensils works. Kate likes those boot harnesses that hold vibrating wands, if Sarah wants to be mean, Kate will show her MEAN. (orgasm denial)

Price who moves every tool in Nik's bench space an inch to the left, turns his books upside down on the shelf and removes ONE shoe of every pair. Nik has worn odd shoes multiple times as his own form of pettiness. If Price is BAD then Nik gets a haircut. No more little curls 😭

Faralexgaz where they could never fuck with their queen but definitely be petty to one another. Lube in Alex's beard oil, stealing all the socks and replacing them with those funky toe socks, little pranks ♥️ Farah keeping the keys to her boys chastity cages? Yum.

Selfishly want to muzzle Soap, just for fun. Maybe Ghost delves into sensory deprivation when Soap is too hyper for his own good. He can't bounce his legs and shake the table if he's tied to the chair with pretty rope.

I think Alejandro's limit is when he's already in a bad mood, he's hidden Rudy's phone so that he'll stop hearing that insufferable song and then his phone rings. You'll never guess what fucking plays. He hears a familiar cackle in the background and picks up the phone, ready to roar at whoever is on the other side of it, only to be met with his mother. And she is not happy that he forgot to wish her and his father a happy anniversary when even Rudy remembered.

That night ends with tears streaming down Rudy's face as Alejandro coos at him and reminds him, one strike for every time he had to hear that God forsaken song. He doesn't even mind that Rudy's words start to fail him towards the end because his poor boy's knees are red raw and he's going to have to massage a balm into his ass because it's already bruising.

Kate stares at the soup in the bowl in front of her and then at the spoon she's been given. First the teeth and now this? Unusual cruelty was typically something she got off on under Sarah's hands but this, too far. Possibly unforgivable.

"Why?"

"Hmm?"

"This is the spoon with the bad handle. This is the punishment spoon. Why?"

"Honey, I don't know what you're talking about. Now, eat your soup before it gets cold."

It takes until her third denial, right when Kate is pinching her tit so hard that she can feel the bar through her nipple for Sarah to even think of apologising. She doesn't until the fifth denial because she was painfully fucking close that time, God damn it, Kate.

Three days later, she gives up the location of the spoon and gets the sloppiest head of her life while sitting on their kitchen counter. The spoon was literally just in a box of pasta.

An Englishman and a Russian? Pettiness Olympics. But when Nikolai walks back into their flat, one tattered old combat boot and one oxford from his single pair of going-out shoes with short hair? John doesn't bother fetching a glass; he cracks open the half bottle of vodka and drinks.

He thinks that might be his limit, that's all he can take. Or at least that is his limit until he goes to open their bedroom door and finds the handle slippery and faintly mango scented. It takes a hesitant sniff and a reluctant lick to decipher the scene in front of him.

There's mango lube on the door handle. Mango flavoured fucking lube.

That day he decides to test out the cock ring that Nikolai bought weeks ago, tucked away to avoid pressuirng him into anything he might not be comfortable. Except the one donning it is Russian, and he makes Nikolai watch as he gets himself off. teasing himself with slow strokes of his cock and he holds one of Nikolai's tank tops under his nose and inhales the musky, faintly smoked tinged smell.

It isn't until Alex goes to dye his eyebrows and finds that his dye has been switched with one a similar colour to Farah's hair that she steps in. Glitter in Gaz's hoodie pockets was funny? Alex is wearing toe socks in protest? Hilarious. But she refuses to let Alex go down on her when his eyebrows start to blend in with her pubes.

Thus, if neither of them can behave, then neither of them get to cum. One key under each boob, they know better than to try and reach into her bra and she can so easily bite,

That doesn't stop her from taking advantage of her new vibrator, finally purchasing one that doesn't use batteries, has its quirks, and she wishes to reap the benefits.

Within two days, she barely has to lift a finger in her own home. The two men are desperate to help her, meet her every need in more ways than one.

Ghost is a man of his word; therefore, when Soap finds himself tied to a chair and muzzled, a bandana blurring his vision as he's forced to listen to Simon get sloppy with a fleshlight, then it was his own fault.

No amount of squirming or whining will save him, and the sight of his cokc, hard and leaking, only encourages Ghost as he sinks his cock into the tight hole. Again and again.

[tomatoluvr69]

I’m making myself so miserable with this ribcage injury and not being able to exercise so I’m making myself a bunch of yummy treats. Today: mango honey kombucha, chocolate covered strawberries & figs, chocolate covered banana freezer pops, spicy cucumber & carrot rice vinegar fridge pickles, black bean breakfast bowl meal preps for the freezer, chocolate chip cookie dough flavored overnight oats. Tomorrow I’ll do Caesar salad dressing with the anchovy and raw egg and everything, ciabatta garlic croutons, homemade salsa, pickled beets, carrot cake baked oats, and maybe a cold peanut noodle salad with assorted veggies for work lunches next week. I forgot how much I loved the challenge of taking a big ol batch of dumpster produce on the brink of rot and getting it all put away to sustain me for a long time. I don’t even like need to do this but I eat so many more fruits and veggies this way plus I just enjoy a challenge and saving stuff that was headed to the landfill anyway it’s just so fun and makes you get really creative. Some of the stuff can sit a bit longer so I’ll do beet/carrot/cabbage kraut, and some basil and carrot top pesto maybe this weekend. And I already made baba ghanoush so I’ve been eating that a lot

[rachellaurengray]

Sushi: A Comfort Food with a Healthier Twist

Sushi has often been my go-to comfort food, especially when life gets stressful. I’m sure many of you can relate—there’s something incredibly soothing about that perfect bite of sushi. If you’re like me and want to enjoy sushi without overloading on calories, I’ve put together a list of 50 low-calorie sushi rolls. Whether you’re looking for something light and refreshing or just want to indulge in a way that aligns with your health goals, these options are a great way to enjoy sushi without the extra stress. Keep in mind that calorie counts can vary depending on how the rolls are prepared, but these estimates should help guide you towards making choices that fit your needs.

Here are the rolls to explore:

Cucumber Roll: 135 calories

Avocado Roll: 140 calories

California Roll (with imitation crab): 250 calories

Tuna Roll: 184 calories

Salmon Roll: 232 calories

Spicy Tuna Roll (with minimal spicy mayo): 250 calories

Rainbow Roll (varied fish on top of California roll): 300 calories

Edamame Roll: 150 calories

Shrimp Tempura Roll (with minimal sauce): 280 calories

Vegetable Roll: 150 calories

Tekka Maki (tuna): 180 calories

Sashimi Roll (raw fish without rice): 120 calories

Salmon and Avocado Roll: 240 calories

Yellowtail Roll: 200 calories

Miso Soup Roll: 130 calories

Spicy Salmon Roll (with minimal spicy mayo): 270 calories

Seaweed Roll: 140 calories

Kappa Maki (cucumber and rice): 130 calories

Alaskan Roll (with salmon and avocado): 270 calories

Chicken Teriyaki Roll (with minimal sauce): 280 calories

Salmon and Cucumber Roll: 230 calories

Tempura Vegetable Roll: 250 calories

Philadelphia Roll (with light cream cheese): 260 calories

Crab Stick Roll: 200 calories

Asparagus Roll: 140 calories

Unagi (grilled eel) Roll (with minimal sauce): 270 calories

Spicy Crab Roll (with minimal spicy mayo): 260 calories

Tuna and Avocado Roll: 230 calories

Salmon and Radish Roll: 220 calories

Sweet Potato Tempura Roll (with minimal sauce): 290 calories

Shiitake Mushroom Roll: 150 calories

Yamagobo Roll (burdock root): 140 calories

Agedashi Tofu Roll: 200 calories

Bean Sprout Roll: 160 calories

Pickled Ginger Roll: 130 calories

Spicy Yellowtail Roll (with minimal spicy mayo): 270 calories

Crispy Rice Roll (lightly fried rice): 280 calories

Vegetable Tempura Roll (with minimal sauce): 270 calories

Mango Roll (with minimal cream or sauces): 240 calories

Baked Salmon Roll (with minimal sauce): 250 calories

Maki Roll with Seaweed and Rice: 140 calories

Egg Custard Roll (Tamago): 180 calories

Japanese Sweet Potato Roll: 220 calories

Avocado and Cucumber Roll: 160 calories

Spicy Tuna and Avocado Roll: 260 calories

Crispy Shrimp Roll (with minimal sauce): 280 calories

Sashimi Tuna Roll: 190 calories

Salmon and Seaweed Roll: 230 calories

Vegetarian Sushi Roll with Tofu: 180 calories

Spicy Salmon and Cucumber Roll: 260 calories

I hope this list helps you find comfort in your sushi choices while keeping things balanced. Enjoy every bite!

[buggybuggs]

Everyone's favourite foods? :> (couldn't choose one, and after choosing multiple, didn't want others to feel excluded hshshshs)

YOU GOT IT

Ashe - She prefers traditional Monstrin foods, which are typically crunchy friedleafy greens paired with different toppings, luckily Okinomiyaki fits that definition well. She loves barbequed meats, like char siu, and a good lick on a lemon every now and then Aivoni - LOVER of seafood, anything on one of those grill setups too. She loves a good lobster roll or a nice seafood paella, but at home she'll happily enjoy a lazily made pasta dish Vae - ANNNYTHING sweet, but especially pastries. A good carrot cake, or a good cheesecake. she loves carnival type food like funnel cakes and cotton candy too. she also loves to eat raw veggies as a snack, go ahead and give her a basket of turnips and watch... Mastiff - BURRITOS. sure its not what she grew up with, but she LOVES a nice wrapped up giant burrito with EVERYTHING she can fit into it. she likes to put lots of rice in it though! otherwise she loves dumplings and pierogi! -after this point, my gf added her input Vess - smoothies of all types, she loves a good mango and anything thats nice and sweet, she doesnt eat much otherwise Merina - junk foods, anything she can eat lazing around that fills her up, cheap stuff like burgers and fries is her specialty. if you want to treat her? give her some good spicy wings... Okapi - [I need to develop her more, so sorry!!] Prongy - So in Nebraska they got these things called runzas! its bread wrapped around a mix of beef and cabbage with plenty of pepper and spices! she likes one with cheese, and pair it with a kool aid burst!! Cammy - cammy LOVES to grill. a good steak, make it rare, give her an interesting meat to cook with. he'll gnaw on a juicy burger as well, they dont care if a rare burger could give them food poisoning, LOL! Kroma - Cheap ramen, she doesnt do the broth, just noodles with the flavoring. She loves a cheap conveyor belt sushi place too... unless youre paying. then you'll hear her talk all about how much she loves Uni and Otoro. Imp - Anything fried and oily, she loves some takoyaki, calamari, and okinomiyaki (like Ashe, that's the only time they get along). You'll also find her begging for your fries. Sam - Make it cheap, make it fast, unless its a good pizza portuguesa, she'll happily wait for that! She'll help cammy along with grilling and make a really nice chimmichuri, but with food, she aint picky at all Trace - Food? nah, she has a monster energy and a meal replacement. she's more focused on her gaming than to care about having a meal. If you're serving her? it better not have any weird textures. or else she'll be sad!

Maltha and Ly's world is lacking a bit with food BUT Maltha likes salty and savory things, she has a weird relationship with meat as her cloned kin are used in the meat industry but.. she uh.. has a taste Ly has never really had real food other than beet-like vegetables that they fed their livestock, but if offered the taste of a nice meaty thing? they might like it!! (too much maybe!? oh no! they're going after people!!!!)

Truck loves pasta... cheap chain restaurant food that offers all sorts of deals. Or a good deviled egg! Unnamed Magnezone likes food too! but scans it. It likes anything that has a lot of heterogeneity, so anything that has many different things on it to make it happy

Bugg will eat anything thats cheap and tasty. want to treat them though? give it some stroganoff, or maybe some fried scallops, or a nice salad with all sorts of olives on it :3

[ohdeardrea]

What Marlowe Eats -Feeding a Vegan Kid While Traveling (In Puerto Rico!)

Hi friends!

We had a glorious rainy day yesterday and I've been working, working on editing a ton of photos to post. Marlowe and I have had so much fun this past month--- I mean, I've had fun a lone too for sure! I'm still looking back at some of my photos and thinking "holy crap, I did all this?" it's pretty awesome :)

While I finished editing the photos from the rest of our trip to Puerto Rico (and my trip to mexico too--- omg the photos are sooooo pretty--- thanks to my friend Celia) I figured I'd post a good ole' What Marlowe Eats--- except from our trip to Puerto Rico :) I didn't take photos of MOST of the food she ate there--- but if I'm being totally honest-- this post still rounds it all up. I could post two photos and show you an accurate run down of what Marlowe ate during our whole trip. Does that make sense? She definitely eats better at home-- I think thats the norm for kids? Maybe? But we're working into a good habit of getting her to eat pretty/somewhat healthy when we travel too :) Maybe this will be somewhat helpful for when you travel with your kids too? Hopefully!

Rice, beans, salad. This was a standard meal. She probably had this almost once a day. The salad was mandatory so she could get some raw greens in her. She doesn't eat the tomatoes in a salad-- but if I'm being honest, neither do I. We both much prefer our tomatoes cooked, not raw. She mostly had kidney beans in PR, but we ran into all sort of different vegan bean options on the island. 

Spring rolls are usually a safe bet for her. She usually only picks out the cucumber if it's in there. These had all sorts of root vegetables in it-- but she was quite happy with it. It came with a peanut dipping sauce. I'm not really sure how to describe the two salad Christine and I ate, but they were delicious :)

She also had a veggie burger after her. springrolls--- I forgot to take a picture. I tasted it when she was almost done, and honestly, I think here might have been in cheese in there, but I'm not sure. I told her that she didn't have to finish if she didn't want to. It was a veg restaurant, not a vegan one. I probably should have asked. 

Curry in our tiny, perfect kitchen. Curries are our very quick and easy go to when traveling.

We introduced Christine to her first acai bowl. She loved it... then Marlowe hogged it all.

Then we all got smoothies to share :) 

Breakfast was always fruit. This was a late breakfast so we added veggies and guac to the mix. Marlowe ate all her mango before eI could even take a pic.

tacosssss. black beans, guac, carrots. We ate here twice. 

smoothie  + hummus + carrots. the hummus was SO good. salad for me and Christine.

plantains, rice, beans, yuca. She refused to eat the yuca, but it was delicious. The owner here told us about the bees in the bushes that could kill us. No big deal.

Acai bowlssssss. SO MANY. And unlike here, all the places we went to made them from scratch. It always hit or misss here in Florida-- I feel like too often people just use the sherbet stuff-- yuck. We ate so many delicious ones in PR.

Alright friends-- I gotta run out to grab the kid from school! Hope you're having a great week and have an even better weekend up ahead of you! :) 

[topikobusiness]

Top Pickles in Hyderabad: A Guide for Food Lovers

Pickles are more than just condiments — they’re an integral part of India’s culinary identity.

In Hyderabad, the tradition of pickle-making is both an art and a science, blending bold flavors, premium ingredients, and time-honored techniques.

Today, as interest in authentic homemade foods grows, food lovers across the city are rediscovering the charm of traditional pickles.

Here’s your guide to exploring the Top Pickles in Hyderabad — and why they belong in every foodie’s pantry.

The Timeless Appeal of Indian Pickles

Indian pickles or achars are:

Bursting with flavor

Rich in cultural significance

Packed with nutrients and probiotics

Highly versatile across cuisines

Whether paired with rice, roti, or modern fusion dishes, a spoonful of pickle elevates any meal.

Iconic Pickle Varieties in Hyderabad

1. Avakaya (Raw Mango Pickle)

A fiery favorite, made with raw mangoes, mustard, and chili — iconic in Andhra homes.

2. Gongura Pickle

Tangy sorrel leaves meet robust spices — a unique pickle with both flavor and health benefits.

3. Usirikaya (Amla Pickle)

Rich in vitamin C, this pickle is as nutritious as it is tasty.

4. Tomato Pickle

Sweet, tangy, and spicy — a versatile choice for traditional and modern palates.

5. Garlic Pickle

Whole garlic cloves preserved in flavorful oil — bold and irresistible.

Health Benefits of Traditional Pickles

Properly prepared traditional pickles offer:

Probiotics → promote gut health

Antioxidants → protect against oxidative stress

Micronutrients → retain vitamins from fruits and vegetables

Digestive support → spices stimulate digestion

By choosing handcrafted pickles, you avoid industrial preservatives while preserving these natural benefits.

How to Pair Pickles with Modern Meals

Pickles aren’t just for traditional thalis — they shine in diverse settings:

Add to wraps or sandwiches for a bold kick

Serve with cheese boards for contrast

Mix into grain bowls or salads

Use as a marinade for grilled vegetables or proteins

These creative pairings help bridge traditional flavors with modern lifestyles.

Where to Source Top Pickles in Hyderabad

For those seeking the Top Pickles in Hyderabad, trusted artisans and curated online platforms offer authentic, handcrafted varieties made with love and expertise.

Conclusion

Few foods capture India’s culinary soul like pickles.

In Hyderabad, this tradition continues to flourish, offering food lovers a vibrant palette of flavors and stories.

Whether enjoyed in a classic meal or in inventive new pairings, authentic pickles invite us to savor the rich diversity of Indian food — one delicious bite at a time.

[vezlayfood1]

Best Vezlay Veg Meat Recipes That Even Meat Lovers Crave!

Why Veg Meat?

What is Veg Meat?

Veg Meat refers to plant-based protein substitutes crafted to mimic the flavors, textures, and satisfaction of traditional meat. Whether soy-based, pea protein, or a blend, these options give you all the savory punch—without the animal.

Benefits for Meat Lovers

You might think, “Veg Meat? That’s not for me.” But hold on—this is where the magic happens. Veg Meat packs protein, slashes saturated fat, and gives an environmental boost. Plus, with the right flavor hacks, even seasoned carnivores will be reaching for seconds.

Choosing the Right Veg Meat Base

Soy-Based vs Pea Protein-Based

Soy-based alternatives are time-tested, with great texture and mild flavor. But pea-protein versions have surged lately—lower allergen, denser protein, and bold taste.

Also know about “Vezlay Vegan Food”

Textures and Flavors to Watch

Some Veg Meat is crumblier; others fibrous like pulled chicken. Pick the one that suits your dish—crumble for tacos, fibrous for sliced sandwiches, meaty for marinades.

Kitchen Essentials

Seasonings That Make Veg Meat Sing

Smoked paprika – adds that BBQ vibe.

Nutritional yeast – cheesy, nutty oomph.

Liquid smoke – signature “grill” flavor.

Umami boosters – soy sauce, miso, mushroom powder.

Tools You’ll Need

Heavy skillet or grill pan

Tongs for handling patties or filets

Measuring spoons for spice balance

Good knife for chopping veggies

Recipe 1: Smoky BBQ Veg Meat Sliders

Ingredients

400g Vezlay Veg Meat grounds

¼ cup BBQ sauce + more for glaze

1 tsp smoked paprika

Slider buns

Step-by-Step Instructions

Mix Veg Meat with BBQ sauce and spices.

Form into small patties.

Sear in skillet 3–4 mins per side.

Toss with glaze, serve on buns with pickles.

Tips & Variations

Add sautéed onions and jalapeños

Swap buns for lettuce wraps for low-carb

Recipe 2: Spicy Veg Meat Tacos with Mango Salsa

Ingredients

350g Vezlay Veg Meat grounds

Taco seasoning, lime juice

Fresh mango, red onion, cilantro (for salsa)

Instructions

Cook Veg Meat with taco spices and lime juice.

Make mango salsa by tossing diced mango, onion, cilantro, and lime.

Assemble on tortillas, top with salsa.

Customize Your Heat Level

Crank chiles or jalapeños to create your own spice curve.

Recipe 3: Comforting Veg Meat Stroganoff

Ingredients

450g Veg Meat strips

Mushrooms, onion, garlic

Vegetable broth, sour cream or crème fraîche

Directions

Sauté onion, garlic, mushrooms until soft.

Brown Veg Meat strips in same pan.

Add broth, simmer, swirl in sour cream.

Serve over egg noodles or rice.

Serving Suggestions

Sprinkle parsley and add a squeeze of lemon to brighten it up.

Recipe 4: Veg Meat “Chicken” Noodle Soup

Ingredients

400g Veg Meat “chicken” strips

Carrots, celery, onion, garlic

Vegetable broth, egg noodles

Instructions

Sauté mirepoix (carrot, celery, onion) and garlic.

Add Veg Meat and cook briefly.

Pour in broth, simmer 10 minutes.

Stir in noodles until tender.

Make-Ahead Hacks

Freeze half; reheat with noodles added fresh later.

Recipe 5: Veg Meat Meatballs in Marinara

Ingredients

300g Veg Meat mix

Breadcrumbs, seasoning, parsley

Marinara sauce

Instructions

Combine Veg Meat and mix-ins; form meatballs.

Bake at 375°F (190°C), 15 mins.

Simmer in marinara 10 mins more.

Freezing & Reheating Tips

Cool meatballs, freeze in sauce in zip bags; reheat on stovetop or microwave.

Creative Twists That Wow

Fusion Ideas

Veg Meat Bulgogi tacos

Tex‑Mex stuffed peppers

Mediterranean wraps with tahini sauce

Packing in Protein

Add beans, quinoa, or lentils along with Veg Meat for extra oomph.

Pairing & Serving Suggestions

Side Dish Ideas

Roasted sweet potato wedges

Crunchy slaw

Garlic bread

Beverage Matches

A crisp lager or IPAlike kombucha

A fruity red wine, like Beaujolais

Common Mistakes & How to Avoid

Overcooking—Veg Meat can dry out fast.

Skimping on flavor—season boldly.

Freezing raw—freeze cooked with sauce for better texture.

Storage & Prep Tips

Fridge: Cooked veg meat lasts 4–5 days.

Freeze: In airtight bags for up to 3 months. Wrap patties individually first for easy thawing.

Final Thoughts

Veg Meat is a game‑changer—even meat lovers can’t resist when it’s seasoned right! With these recipes, you’ll satisfy cravings, boost nutrition, and serve up flair. Give ’em a spin, and watch jaws drop (and maybe open for seconds!).

FAQs

Q1: Is veg meat really as tasty as meat? Absolutely—with the right spices and cooking techniques, veg meat delivers that savory satisfaction you crave.

Q2: Can I use fresh herbs instead of dried? Of course! Fresh herbs like parsley, cilantro, or oregano can brighten flavors—just adjust quantities (use 3× fresh vs. dried).

Q3: How do I prevent veg meat from crumbling? Use binding ingredients like breadcrumbs, flax egg, or a touch of cooked rice to help hold shapes like patties or meatballs.

Q4: Are these recipes allergen‑friendly? They’re mostly soy‑ or pea‑based—choose based on your dietary needs and always check labels.

Q5: Can I make these recipes gluten‑free? Yes! Swap breadcrumbs for gluten‑free versions, and ensure buns or tortillas are GF.

[nischithdelicaciesindia]

What Is Mango Thokku? Origins, Uses & How to Enjoy It

Mango Thokku is a traditional South Indian pickle made from grated raw mangoes, blended with aromatic spices, mustard seeds, and sesame oil. Known for its tangy, spicy flavor, it traces its roots to Tamil Nadu cuisine. This condiment pairs beautifully with hot rice, curd rice, dosa, and chapati, adding a bold punch to simple meals. Mango Thokku is not just tasty—it’s also long-lasting and easy to store, making it a flavorful staple in Indian kitchens all year round.

Visit Now to know More: https://www.nischith.store/products/mango-thokku

[murarisweet]

Taste South India in Every Bite – Murari Sweets Pickles 

Introduction

South India is known for its bold and rich flavors. One of the most loved parts of South Indian food is the pickle. From mango to garlic, every type of pickle adds a burst of taste to every meal. A spoonful of pickle is not just spicy—it also brings stories of home, tradition, and family.

Murari Sweets is a brand that many families already know and trust. The brand started with Indian sweets and snacks. Over the years, Murari Sweets became famous for its quality and taste. Now, it has added something new and exciting—authentic South Indian pickles.

This blog will take you through the world of Murari Sweets Pickles. We will talk about the special ingredients, different varieties, how they are made, and why they are loved by so many people.

The Cultural Significance of Pickles in South India

In South Indian homes, pickles are not just side dishes—they are part of daily life. Whether it’s hot rice with ghee or crispy dosas, a spoon of pickle always makes the meal better.

Pickles are usually made at home, especially during summer. Most families have a family secret recipe inherited from the grandparents. These pickles are made using fresh fruits or vegetables like mangoes, lemons, garlic, or mixed vegetables.

Sun-drying is a common step. Vegetables are dried under the sun to remove moisture and improve shelf life. After that, they are mixed with spices, oil, and sometimes salt or tamarind. They are stored in jars and aged for weeks to allow the flavor to concentrate.

Making pickles is a family tradition in South India. That’s why it is important to find brands that respect this tradition—and Murari Sweets does just that.

Why Murari Sweets Pickles Stand Out

Authentic South Indian Flavor Profiles

Murari Sweets uses real South Indian spices to make its pickles. These include mustard seeds, curry leaves, dried red chilies, fenugreek, tamarind, and more. The taste is strong, tangy, and spicy—but also balanced. Every pickle is full of bold flavors, but none of them feel too sharp.

Homemade Taste, Commercial Quality

Murari Sweets pickles are made in small batches. This means they are prepared in limited quantities to keep the quality high. Though made like homemade pickles, they are also checked for hygiene and safety at every step.

Premium Ingredients

Murari Sweets uses cold-pressed oils which are better for health. They also use farm-fresh fruits and vegetables. The company does not add artificial colors or preservatives, so the pickles stay natural and clean.

Varieties of Murari Sweets Pickles

Murari Sweets offers many flavors of pickles. Each one is made with care and carries a piece of South Indian tradition.

1. Mango Pickle (Avakai)

This is one of the most popular South Indian pickles. It is made using raw mangoes and a signature spice mix. The mango is cut into pieces, sun-dried, and mixed with mustard, red chili, salt, and oil. This pickle is a seasonal item, mostly made during summer.

2. Lemon Pickle

This pickle is made using aged lemons. Lemons are soft, tangy, and bitter. They are mixed with spices and left to age for weeks. The flavor becomes deeper over time. The best way to enjoy it is with curd rice or khichdi.

3. Garlic Pickle

The garlic pickle is strong and full of flavor. It is made by peeling fresh garlic pods, mixing them with spices, and cooking them lightly in oil. Garlic also has health benefits like boosting immunity. This pickle pairs extremely well with parathas and dosas.

The Making Process – Traditional Meets Modern

Murari Sweets combines old methods with modern standards.

Handpicked Ingredients and Traditional Spices

All vegetables and fruits are chosen carefully. The spices are ground fresh and are full of flavor. Many ingredients are brought from South Indian states where they grow best.

Hygienic Preparation Facilities

The pickles are made in clean, certified kitchens. Murari Sweets follows FSSAI standards, which makes sure the pickles are safe to eat.

Sun-Curing and Aging Techniques

Just like homemade pickles, the ones at Murari Sweets are also sun-cured. This means they are left under the sun to bring out more flavor. Some are also aged in clay jars or glass bottles to make them tastier.

Packaging that Preserves Freshness

After the pickle is ready, it is packed in moisture-proof jars. These jars are vacuum-sealed to keep out air and water. Pickles stay fresh for a long time this way.

How to Enjoy Murari Sweets Pickles

There are many ways to eat Murari Sweets Pickles.

Pairing Ideas

With curd rice, lemon rice, or simple rice and ghee

With dosa, idli, and upma

With roti, chapati, or paratha

As a Cooking Ingredient

You can add a spoon of pickle to your curry to make it spicy. Some people use lemon pickle juice in chutneys. You can also mix garlic pickle in stir-fried vegetables for extra flavor.

Fusion Flavors

You can try something fun like:

Pickle-stuffed parathas

Wraps or sandwiches with a thin layer of pickle

Mixing a little pickle in your yogurt dip

These new ideas make the same pickle taste fresh and exciting.

Where to Buy Murari Sweets Pickles

Online Store

Murari Sweets has an easy-to-use website where you can buy all types of pickles. Just choose your favorite, add it to your cart, and it will be delivered to your home.

In-Store Availability

Murari Sweets also has physical stores in many cities. You can visit and buy fresh pickles right away. The staff will also guide you on the best pairings.

Special Offers and Pickle Combos

You can get festival packs or order pickle combos at a discount. If you are planning to give pickles as gifts, there are special gift jars too. Bulk orders during festivals also come with discounts.

Sustainability and Quality Commitment

Murari Sweets does more than just make good food.

Eco-Friendly Packaging

The jars used for pickles are recyclable. They are made with materials that do not harm the earth. Some jars can even be reused at home.

Supporting Local Farmers and Ingredients

Murari Sweets buys its vegetables and fruits from Indian farmers. This supports local agriculture and keeps farming strong.

Community Engagement

The brand works with local pickle-makers and traditional food experts. This helps keep old food-making skills alive and supports small businesses.

Conclusion

Pickles are not just food. They are a part of South Indian life, full of taste and meaning. Murari Sweets understands this. Their pickles are made with care, using real ingredients, old recipes, and clean kitchens.

Whether it is spicy mango pickle, tart lemon pickle, bold garlic pickle, or colorful mixed vegetable pickle—Murari Sweets has something for every meal.

So, if you want to bring the flavors of South India to your table, try Murari Sweets Pickles today. Order online or visit a nearby store. One spoon is all it takes to feel the tradition in every bite.

[hawaiian-restaurant]

What is Poke and How Do You Eat It

If you love fresh and tasty seafood, you have probably heard of poke. But if you are new to it, you might wonder: what exactly is Poke? How do you eat it? Don’t worry. We’ll break it all down here in a simple, fun way.

Let’s start with the basics. Poke (pronounced poh-kay) is a Hawaiian dish that usually features raw, cubed fish. The most common fish used is ahi tuna, but you can also find versions with salmon, octopus, or even tofu for a vegetarian twist. The fish is marinated in sauces like soy sauce, sesame oil, or spicy mayo, and it is often mixed with green onions, sesame seeds, seaweed, or avocado.

Poke is like a mix between sushi and a salad. It gives you the fresh flavors of sushi, but it’s served in a bowl, often on a bed of rice, greens, or both. You get the fun of mixing and matching different toppings, which makes each bite exciting.

How poke became popular

Poke has been around in Hawaii for centuries. Local fishermen used to season small cuts of fish with salt, seaweed, and crushed nuts. Over time, poke evolved and was influenced by Japanese and other Asian cuisines, adding soy sauce and sesame oil.

In the last decade, poke exploded in popularity outside Hawaii. Now, you can find poke bowls in cities all over the mainland United States and even worldwide. If you search for a Hawaiian restaurant near me, chances are good you’ll find a spot that serves poke. People love it because it’s fresh, healthy, and easy to customize.

What goes into a poke bowl

A poke bowl usually starts with a base. Most people go for white rice, brown rice, or mixed greens. Some places even offer quinoa or noodles. Then comes the star: the fish or protein. You pick your favorite, like tuna, salmon, shrimp, or tofu.

Next, you choose your mix-ins. These can be things like cucumber, mango, jalapeno, or edamame. Toppings like crispy onions, seaweed salad, or masago (fish roe) add texture and extra flavor. Finally, you drizzle on a sauce. Spicy mayo, ponzu, or sriracha aioli are popular choices.

The fun part is you get to build your bowl the way you like it. Want something light? Stick to greens, tuna, and a light ponzu sauce. Feeling bold? Add spicy mayo, extra toppings, and crunchy bits on top.

How to eat poke

Eating poke is easy and fun. You just grab a fork or chopsticks and dig in! Unlike sushi, you don’t have to worry about dipping it in soy sauce or adding wasabi. Everything is already mixed and seasoned.

Poke bowls are great for lunch, dinner, or even a hearty snack. They travel well, so you can enjoy them at a picnic or your desk. If you’re sharing with a group, some places even offer Hawaiian food catering packages, so everyone can enjoy their custom bowls.

Tips for enjoying poke

If you are new to poke, here are a few tips:

Try a classic first. Ahi tuna with soy sauce and sesame oil is a great starting point.

Don’t overload your bowl. Too many toppings can overwhelm the flavors.

Eat it fresh. Poke tastes best when it’s freshly made and chilled.

Be open to new tastes. Seaweed, masago, or pickled ginger might be new to you, but they add a lot of flavor.

Why poke is worth trying

Poke is more than just a food trend. It connects you to Hawaiian culture and flavors. It’s a dish that celebrates fresh, simple ingredients and lets you create a meal that fits your taste.

Whether you find a local poke shop, visit a Hawaiian restaurant, or try making it at home, poke offers a fun and tasty way to enjoy seafood. So next time you’re craving something light, fresh, and packed with flavor, give poke a try!

Source :

[geeta-singh]

Why Your Aam Pachak Habit Isn't Working (And What to Do About It)

Introduction: The Real Reason Your Aam Pachak Isn’t Helping Your Digestion

Have you ever popped a piece of Aam Pachak after a heavy meal expecting instant relief, only to feel bloated, uncomfortable, or worse? You’re not alone. While Aam Pachak has been a staple in Indian households for centuries, many people misunderstand its purpose and usage. In fact, simply chewing a piece of Aam Pachak now and then might not solve your digestive issues – and in some cases, it could even be working against you.

Here’s the thing: traditional Aam Pachak isn’t just candy. It's a potent Ayurvedic formulation, and like any herbal remedy, its benefits come from correct usage, timing, and awareness of your body's needs. So if you’ve been treating Aam Pachak like a sweet snack or a quick fix, you might be missing out on its real power.

In this blog, we’ll dive deep into:

🔹 What makes Aam Pachak effective (and what doesn't)

🔹 Why it works for some people but not for others

🔹 The most common mistakes you're probably making

🔹 How to use Aam Pachak strategically for real digestive results 🔹 Expert-approved alternatives and combinations for maximum benefit

Ready to unlock the actual potential of your Aam Pachak? Let’s dig in.

Section 1: The Anatomy of Aam Pachak: What’s Inside That Makes It Tick

To get the most out of Aam Pachak, it helps to know what’s actually in it.

At its core, Aam Pachak is a blend of:

🔹 Dried raw mango (aam)

🔹 Kala namak (black salt)

🔹 Jeera (cumin)

🔹 Saunf (fennel seeds)

🔹 Hing (asafoetida) 🔹 Ajwain (carom seeds) 🔹 Sugar, jaggery or glucose (as a base)

Each of these ingredients serves a very specific purpose:

Aam helps boost appetite and stimulates bile production.

Kala Namak balances gut pH and reduces gas.

Jeera & Saunf are classic carminatives that reduce bloating.

Hing helps with flatulence and promotes enzymatic activity.

Ajwain cuts through indigestion, especially after oily meals.

But not all Aam Pachak products on the shelf are created equal. Many commercial versions are overloaded with sugar, artificial flavoring, and coloring agents, which can irritate sensitive stomachs.

Solution: Choose brands that use traditional preparation methods. Better yet, make your own Aam Pachak at home. It’s simple, and you control the ingredients.

Try this real-world tip: If you're frequently bloated, opt for a sugar-free, salt-forward Aam Pachak with more ajwain and hing content. You’ll notice the difference within days.

Section 2: The Timing Myth: Why When You Eat Aam Pachak Matters More Than You Think

Most people eat Aam Pachak after a meal. But here’s the secret: that’s not always the right time.

In Ayurvedic practice, timing is everything. If you consume Aam Pachak immediately after a meal, it may interfere with your natural digestive process instead of supporting it. Some people might experience increased acidity or bloating.

Here's how to time it better:

🔹 Before a meal: Great for people with sluggish appetites. It activates digestive juices.

🔹 Mid-meal: If you're eating oily or heavy food, have it mid-meal to stimulate enzymes.

🔹 After a meal: Best suited for light meals or if you feel you’ve slightly overeaten.

Pro tip: Avoid taking Aam Pachak late at night. It might disrupt sleep due to increased metabolic activity.

Scenario: An office-goer complains of daily bloating post-lunch. Turns out, she was eating Aam Pachak after meals heavy in dairy and rice. Switching to having it 10 minutes before lunch improved her digestion dramatically.

Section 3: Stop Treating Aam Pachak as a Candy (Here's Why)

A big reason why Aam Pachak fails to deliver results is overconsumption or mindless snacking. It is not meant to be eaten like candy. Doing so can actually worsen issues like acidity or disrupt blood sugar levels.

The hidden cost of overuse:

🔹 Excess salt can raise blood pressure in sensitive individuals

🔹 Added sugar spikes glucose, followed by a crash

🔹 Constant stimulation reduces the body’s natural digestive rhythm

How to fix it:

🔹 Limit intake to 1-2 small pieces per day, spaced out

🔹 Use it as part of a routine – not an impulse

🔹 Pair with warm water or a digestive tea for enhanced benefits

Example: A diabetic patient thought Aam Pachak was a harmless remedy and used to consume five pieces daily. After switching to a sugar-free version and limiting it to once a day, not only did his digestion improve, but his sugar levels also stabilized.

Section 4: Aam Pachak Combinations That Work Better Than Going Solo

If you want next-level digestive benefits, pair Aam Pachak with other natural aids. Here are powerful duos and trios that Ayurvedic practitioners swear by:

🌾 Aam Pachak + Jeera Water in the morning: Helps reset the gut and reduce acidity.

🥜 Aam Pachak + Ajwain + Warm water before meals: Increases digestive fire (Agni) and helps with food breakdown.

🌟 Aam Pachak + Saunf + Mint after heavy meals: Relieves bloating, gas, and mouth freshness all at once.

Use-case: For post-party indigestion, combine 1 piece of Aam Pachak with a pinch of ajwain and a glass of lukewarm water. It’s faster and more effective than taking an antacid.

Note: These combinations work best when tailored to your dosha type (Vata, Pitta, Kapha).

Section 5: Realigning Your Lifestyle: Aam Pachak as a Digestive Ally, Not a Crutch

Here’s the hard truth: Aam Pachak can only do so much if your diet and lifestyle are fundamentally flawed.

🔹 Eating irregularly, sleeping late, and stress can throw your digestion off-balance.

🔹 Using Aam Pachak to patch over these habits is like using a band-aid on a broken arm.

What to do instead:

🔹 Eat your meals at consistent times

🔹 Minimize cold drinks and heavy foods at night

🔹 Use Aam Pachak as part of a daily ritual (alongside pranayama or mindful eating)

Example: A college student switched from late-night junk food to having dinner by 8 PM and taking Aam Pachak with warm jeera water. Her episodes of gas and heartburn reduced by over 70%.

Conclusion: It’s Time to Rethink Your Aam Pachak Strategy

You now know that Aam Pachak isn’t a miracle cure or a sweet treat. It’s a powerful tool rooted in Ayurveda – one that can transform your digestion if used mindfully.

🔹 Respect the ingredients. Choose or make high-quality versions.

🔹 Time it based on your digestive needs.

🔹 Avoid overuse. It’s not candy.

🔹 Combine it smartly with other natural aids.

🔹 Pair it with good habits – not bad ones.

Action step: Try one of the combinations mentioned above this week and observe how your body responds. You might be surprised at how effective Aam Pachak can be when used right.

[frostegypt]

Why Frozen Strawberry Is a Smart Choice for Every Kitchen

Frozen fruits have grown in popularity, and among the favorites is the Frozen Strawberry. Packed with Flavour, nutrition, and convenience, frozen strawberries offer a versatile solution for households and food businesses alike. Whether you’re preparing smoothies, desserts, or savory sauces, frozen strawberries maintain their rich color, natural sweetness, and essential nutrients. Unlike fresh strawberries that spoil quickly, frozen ones have a much longer shelf life. They are picked at peak ripeness and frozen almost immediately, preserving both taste and nutritional content. From bakeries to cafes, frozen strawberries are becoming a staple for those who want quality without compromising convenience.

The Growing Role of IQF Broccoli in Frozen Produce

In the frozen food industry, one product that consistently earns praise for its health benefits and cooking ease is IQF Broccoli. IQF (Individually Quick Frozen) technology ensures that each broccoli floret is frozen separately, preventing clumping and preserving natural color and texture. Broccoli is known for its high fiber, vitamin C, and antioxidant content. When flash-frozen, these nutrients are locked in, making IQF broccoli an ideal addition to soups, stir-fries, and casseroles. Its convenience also makes it attractive to chefs and home cooks seeking quality without spending time on chopping or cleaning. IQF broccoli is part of a broader shift in consumer behavior toward easy-to-cook, healthy food. It’s not just about eating vegetables anymore; it’s about doing it without added preservatives or artificial processing. That’s why this frozen green vegetable continues to hold a valuable place in freezers around the world.

Importance of Food Safety in Frozen Foods

One of the most critical aspects of the frozen food industry is Food Safety. Ensuring safe production, handling, and storage practices not only protects consumers but also upholds brand reputation and customer trust. Food safety in frozen products involves multiple stages — from selecting quality raw ingredients to using advanced freezing techniques that prevent bacterial growth. Clean facilities, regulated temperatures, and proper packaging are non-negotiable standards in this process. Consumers today are highly informed and demand transparency about where their food comes from and how it’s handled. Companies that prioritize food safety offer peace of mind with every product. Whether it’s frozen strawberries, broccoli, or mixed vegetables, maintaining hygiene and quality at every step is crucial in gaining consumer loyalty and meeting global food standards.

Benefits of Using a Frozen Vegetable Mix in Daily Meals

When time is short and nutrition is a priority, a Frozen Vegetable Mix is the perfect go-to option. These mixes typically include a colorful combination of carrots, peas, green beans, and sweetcorn — offering a balanced dose of vitamins and minerals in one simple pack. The biggest advantage of using a frozen vegetable mix is convenience. Pre-cut and ready to cook, these mixes save time and eliminate the hassle of washing, peeling, and chopping. Whether you're preparing a quick stir-fry, pasta, or rice dish, these mixed vegetables add Flavour, texture, and nutrition with minimal effort. In addition to home kitchens, frozen vegetable mixes are also widely used in restaurants, hotels, and catering services. Their consistency in quality and availability regardless of season makes them a preferred choice for food professionals. Moreover, freezing helps reduce food waste, as these mixes stay fresh for months in the freezer.

Frozen Mango: A Tropical Treat Available Year-Round

Few fruits capture the taste of summer like mango, and with Frozen Mango, that tropical sweetness can be enjoyed all year long. Frozen mango is perfect for making smoothies, ice creams, sorbets, and tropical salsas. Frozen at peak ripeness, the mango chunks retain their natural Flavour, aroma, and vibrant color. This makes them an excellent choice not only for personal use but also for food businesses that want to maintain a consistent taste profile in their products. Another major benefit of frozen mango is its convenience — no peeling, no cutting, and no mess. You get all the sweetness and richness of ripe mangoes without the hassle. This ready-to-use fruit is a great way to add an exotic twist to your daily meals or desserts without worrying about seasonal availability.

Frozen fruits and vegetables are no longer just a backup option in the kitchen — they’ve become essential. Whether it’s the juicy and convenient Frozen Strawberry, the nutritious IQF Broccoli, or the all-purpose Frozen Vegetable Mix, frozen foods provide a smart solution for busy lifestyles and professional kitchens. Additionally, the emphasis on Food Safety ensures that what reaches your plate is both healthy and hygienic. And with Flavourful additions like Frozen Mango, enjoying exotic fruits has never been easier — or more reliable. By choosing frozen produce from trusted sources, consumers can enjoy the best of both worlds: nutrition and convenience. So next time you're stocking your freezer, remember that each pack offers more than just food — it’s a commitment to quality, safety, and taste.

[hmdishdelights]

Mango Pickle Recipe

Mango Pickle, also known as Aam ka Achar, is a bold, fiery, and mouthwatering recipe that has been available in almost every Indian household. It’s being eaten with dal, rice, aloo-parathas, and many other dishes at dinner and lunchtime. Our Indian cuisine is very diverse, and there are multiple ways to make mango pickle, but I am sharing the easiest recipe with you all.

This traditional recipe is made with raw green mangoes, spices like mustard and fenugreek, and a generous dose of oil for preservation and storing them in the jar (barni), and the pickle develops taste and deliciousness as it ages. The pickle shelf life can be around 5-6 months, depending on how you have preserved it and also the weather. Let’s dive into this easy, no-fuss, and flavor-packed mango pickle recipe you can make at home!

Check out our website for other dishes:

Moong Dal Chillla

Sarson Ka Saag

Paneer Paratha Recipe

Mango Pickle Recipe Ingredients

2 medium-sized  Raw mangoes (about 500 grams)

2 to 3 TSP  Salt – (helps in preservation)

2 TSP  Mustard seeds (rai)

1½ TSP  Fenugreek seeds (methi) (lightly roasted)

2 TSP  Red chili powder (as per your taste)

1 TSP Turmeric powder

¼ TSP Hing (asafoetida) (optional but adds a unique flavor)

½ cup Mustard oil (or sesame oil)  (smoke the oil if using raw mustard oil)

Optional spices – Fennel seeds, kalonji (nigella), or cumin seeds (for variations)

How to Make Mango Pickle

Step 1

Choose firm, raw green mangoes (sour).

Wash the mangoes thoroughly as it has many bacteria and dust on it.

Wipe them dry with a clean kitchen towel — no moisture should remain.

Let them air-dry for at least 1 hour before chopping.

Cut into small cubes (with or without the peel, based on preference).

Ensure the mango pieces are dry. Having Moisture in the mangoes can spoil the pickle.

Step 2

Place the chopped mangoes in a large bowl.

Add 2 to 3 TSP of salt (as per your taste) and mix well so each piece is coated with the salt.

https://hmdishdelights.com/wp-content/uploads/2025/04/Mango-Pickle_02.png

Cover the bowl and let it sit for 8 to 12 hours or overnight so the salt will be properly adjusted in the mangoes.

This step softens the mangoes and helps release their juices.

Step 3

In a small pan, dry roast the fenugreek seeds until fragrant (1–2 mins), and let them cool. After taking them out, lightly crush them.

Coarsely grind the mustard seeds or use whole for texture.

In a separate bowl, mix together the below given spices:

Roasted fenugreek

Mustard seeds

Red chili powder

Turmeric powder

Hing (optional)

Adjust chili powder as per your taste. You can also add fennel or nigella seeds for a unique twist.

Step 4

After the mangoes have rested overnight, they will have released some juices.

Mix in the prepared spice and mix evenly into the salted mangoes, and properly coat all the pieces with spices.

Stir well so each mango piece is well-coated with the masala.

Step 5

Heat ½ cup mustard oil in a pan until it reaches its smoking point.

Let it cool slightly — it should still be a bit warm but not hot.

Pour the warm oil over the mango-spice mixture in the bowl.

Mix thoroughly. The oil should just cover the mangoes (add more oil if needed).

Mustard oil enhances flavor and acts as a natural preservative.

Step 6

Transfer the pickle to a clean, dry glass jar or ceramic pickle pot.

Use a dry spoon to pack the mangoes tightly.

Cover the jar with a clean lid or muslin cloth.

Keep it in a sunny spot or warm shelf for 5 to 7 days, shaking the jar once a day.

The mangoes will absorb the spices and oil, and the pickle will develop a very flavorful taste over period.

Mostly, the pickles are ready to eat after a week, but they taste better when they age.

Storage Tips

Store in a cool, dry place.

Always use a clean, dry spoon when serving to avoid contamination.

With proper care, this mango pickle stays fresh for 6 to 12 months.

You can refrigerate if you live in a very humid climate or want to slow aging.

Serving

Enjoy mango pickle with:

Hot parathas or theplas

Dal-chawal (lentils & rice)

Curd rice or khichdi

Poha, upma, or idlis

It pairs well with almost any Indian meal, and it increases the taste of the meal as well.

आम का अचार, जिसे आम का अचार भी कहा जाता है, एक बोल्ड, तीखा और मुंह में पानी लाने वाली रेसिपी है जो लगभग हर भारतीय घर में उपलब्ध है। इसे दाल, चावल, आलू-पराठे और कई अन्य व्यंजनों के साथ रात के खाने और दोपहर के भोजन में खाया जाता है। हमारा भारतीय भोजन बहुत विविध है, और आम का अचार बनाने के कई तरीके हैं, लेकिन मैं आप सभी के साथ सबसे आसान रेसिपी शेयर कर रही हूँ।

यह पारंपरिक रेसिपी कच्चे हरे आम, सरसों और मेथी जैसे मसालों और उन्हें संरक्षित करने और जार (बरनी) में संग्रहीत करने के लिए तेल की एक उदार खुराक के साथ बनाई जाती है, और अचार का स्वाद और स्वादिष्टता बढ़ती है। अचार की शेल्फ लाइफ लगभग 5-6 महीने हो सकती है, यह इस बात पर निर्भर करता है कि आपने इसे कैसे संरक्षित किया है और मौसम कैसा है। आइए इस आसान, बिना झंझट वाले और स्वाद से भरपूर आम के अचार की रेसिपी के बारे में जानें जिसे आप घर पर बना सकते हैं!

हमारे अन्य व्यंजन देखें:

मूंग दाल चीला

सरसों का साग

पनीर पराठा रेसिपी

आम का अचार बनाने की सामग्री

2 मध्यम आकार के कच्चे आम (लगभग 500 ग्राम)

2 से 3 टीएसपी नमक – (संरक्षण में मदद करता है)

2 टीएसपी सरसों के बीज (राई)

1½ टीएसपी मेथी (हल्का भुना हुआ)

2 टीएसपी लाल मिर्च पाउडर (आपके स्वाद के अनुसार)

1 टीएसपी हल्दी पाउडर

¼ टीएसपी हींग (वैकल्पिक लेकिन एक अनूठा स्वाद जोड़ता है)

½ कप सरसों का तेल (या तिल का तेल) (अगर कच्चे सरसों के तेल का उपयोग कर रहे हैं तो तेल को धुआँ दें)

वैकल्पिक मसाले – सौंफ़ के बीज, कलौंजी (निगेला), या जीरा (विविधता के लिए)

चरण 1

ठोस, कच्चे हरे आम (स्वाद में खट्टे) चुनें..

आमों को अच्छी तरह से धो लें क्योंकि इस पर बहुत सारे बैक्टीरिया और धूल होती है।

उन्हें साफ रसोई के तौलिये से पोंछकर सुखा लें – कोई नमी नहीं रह��ी चाहिए।

काटने से पहले उन्हें कम से कम 1 घंटे तक हवा में सूखने दें।

छोटे क्यूब्स में काटें (अपनी पसंद के अनुसार छिलके सहित या बिना छिलके के)।

सुनिश्चित करें कि आम के टुकड़े सूखे हों। आम में नमी होने से अचार खराब हो सकता है।

चरण 2

कटे हुए आमों को एक बड़े कटोरे में रखें।

2 से 3 टीएसपी नमक (अपने स्वाद के अनुसार) डालें और अच्छी तरह मिलाएँ ताकि प्रत्येक टुकड़ा नमक से लेपित हो जाए।

कटोरे को ढँक दें और इसे 8 से 12 घंटे या रात भर के लिए रख दें ताकि नमक आमों में ठीक से समा जाए।

यह कदम आमों को नरम बनाता है और उनके रस को छोड़ने में मदद करता है।

इस आराम के समय में प्राकृतिक किण्वन प्रक्रिया भी शुरू होती है।

चरण 3

एक छोटे पैन में, मेथी के बीजों को सुगंधित होने तक (1-2 मिनट) सूखा भून लें और उन्हें ठंडा होने दें। उन्हें बाहर निकालने के बाद, उन्हें हल्का सा कुचल दें।

सरसों के बीजों को दरदरा पीस लें या बनावट के लिए साबुत ही इस्तेमाल करें।

एक अलग कटोरे में, नीचे दिए गए मसालों को एक साथ मिलाएँ:

भुनी हुई मेथी

सरसों के बीज

लाल मिर्च पाउडर

हल्दी पाउडर

हींग (वैकल्पिक)

अपने स्वाद के अनुसार मिर्च पाउडर को एडजस्ट करें। आप एक अनोखे स्वाद के लिए सौंफ़ या कलौंजी भी मिला सकते हैं।

चरण 4

आमों को रात भर आराम करने के बाद, उनमें से कुछ रस निकल जाएगा।

तैयार मसाले को मिलाएँ और नमकीन आमों में समान रूप से मिलाएँ, और सभी टुकड़ों को मसालों से अच्छी तरह से कोट करें।

अच्छी तरह से हिलाएँ ताकि हर आम का टुकड़ा मसाले से अच्छी तरह से कोट हो जाए।

चरण 5

एक पैन में ½ कप सरसों का तेल गर्म करें जब तक कि यह अपने धुएँ के बिंदु तक न पहुँच जाए।

इसे थोड़ा ठंडा होने दें – यह अभी भी थोड़ा गर्म होना चाहिए लेकिन बहुत ज़्यादा नहीं।

कटोरे में आम-मसाले के मिश्रण पर गर्म तेल डालें।

अच्छी तरह मिलाएँ। तेल आमों को पूरी तरह से ढकना चाहिए (ज़रूरत पड़ने पर और तेल डालें).

सरसों का तेल स्वाद बढ़ाता है और प्राकृतिक परिरक्षक के रूप में कार्य करता है.

चरण 6

अचार को साफ, सूखे कांच के जार या सिरेमिक अचार के बर्तन में डालें.

आमों को कसकर पैक करने के लिए सूखे चम्मच का उपयोग करें.

जार को साफ ढक्कन या मलमल के कपड़े से ढक दें.

इसे 5 से 7 दिनों के लिए धूप वाली जगह या गर्म शेल्फ पर रखें, दिन में एक बार जार को हिलाएं.

आम मसाले और तेल को सोख लेंगे और समय के साथ अचार का स्वाद बहुत बढ़िया हो जाएगा.

ज़्यादातर, अचार एक हफ़्ते के बाद खाने के लिए तैयार हो जाते हैं, लेकिन जब वे पुराने हो जाते हैं तो उनका स्वाद बेहतर होता है.

भंडारण युक्तियाँ

ठंडी, सूखी जगह पर स्टोर करें.

संदूषण से बचने के लिए हमेशा साफ, सूखे चम्मच का उपयोग करें.

उचित देखभाल के साथ, यह आम का अचार 6 से 12 महीने तक ताज़ा रहता है.

अगर आप बहुत नम जलवायु में रहते हैं या उम्र बढ़ने को धीमा करना चाहते हैं तो आप इसे रेफ्रिजरेट कर सकते हैं.

परोसना

आम के अचार का आनंद लें:

गर्म पराठे या थेपला

दाल-चावल

दही चावल या खिचड़ी

पोहा, उपमा या इडली

यह लगभग किसी भी भारतीय भोजन के साथ अच्छी तरह से मेल खाता है, और यह भोजन का स्वाद भी बढ़ाता है।

[organicanand]

Why Branded Homemade Mango Pickle is heart of India?

Mango pickle is a spicy, sour treasure in every Indian home. It’s not just food — it’s love, memories, and tradition packed into a jar. Made from green mangoes, spices, and oil, this homemade treat carries the spirit of India’s kitchens. Here’s why it’s so special, told simply from the heart.

A Family Secret Shared Forever

In India, making mango pickles is like passing down a family story. Grandmas teach moms, moms teach kids, and each adds their own touch — a pinch of this, a dash of that. It starts with picking raw mangoes, the green ones that bite your tongue. They’re cleaned, cut, and tossed with spices like mustard, turmeric, and chili, then soaked in oil and set under the sun to ripen.

This isn’t just cooking. It’s time spent together, laughing and chatting while hands work. The smell of spices fills the air, reminding everyone of old days and cozy kitchens. Every jar holds a piece of home, no matter where life takes you.

Tastes That Tell India’s Story

India is big, and so are its pickle flavors. Every place makes mango pickle its own way. Up north, in places like Punjab, it’s hot and bold with mustard oil. In Gujarat, they mix in sweetness, maybe some sugar or jaggery. Down south, like in Andhra, it’s strong with garlic and sesame oil. In Rajasthan, you might taste fennel seeds that surprise your mouth.

Each bite is like a map of India. One fruit, so many tastes, all tied to where it’s made — hot plains, green hills, or sandy deserts. That’s what makes mango pickle feel like a journey across the country.

A Spoonful of Home

For Indians, mango pickle is more than a side dish. It’s a hug from mom, a memory of summer at grandma’s, or a festival feast with fluffy puris. If you’re far from home, maybe in another country, one taste brings back everything — your old house, your family’s voices, the way things used to be.

People share pickle like they share love. A jar given to a cousin or neighbor says, “You’re part of us.” It’s a small gift that means so much, tying people together even when they’re miles apart.

Summer in a Jar

Mango pickle belongs to summer. When the sun blazes and mangoes pile up in markets, everyone knows it’s pickle time. Families get busy — cutting, mixing, stirring. The house hums with excitement, waiting for the first taste after the pickle sits for days, getting better and better.

This is about more than food. It’s about saving summer’s gifts. Long ago, before fridges, pickling kept mangoes good all year. Today, it’s a way to celebrate the season and keep nature close.

Goes with Everything

Mango pickle makes any meal sing. A little bit on your plate turns plain rice and dal into something special. It’s perfect with a hot paratha or cool curd rice. It can spark up a heavy biryani or make a snack of roti feel like a feast. Sour, spicy, sometimes sweet — it wakes up your taste buds.

Now, even new cooks play with it — spreading it on bread, mixing it into dips, or adding it to fancy dishes. Mango pickle fits everywhere, old or new, simple or grand.

Smart and Strong

Pickling started because India is hot, and food didn’t last. People learned to keep mangoes with salt, oil, and spices so they could eat them later. That trick shows how clever Indian cooks were, making something delicious out of need.

Even now, mango pickle is like a backup plan. If there’s no fresh food, a dab of pickle saves the day. It’s tough, just like the people who make it, always ready to bring flavor when you need it most.

Sharing India with the World

Mango pickle has gone far beyond India. People who move away pack it in their bags, sharing it with new friends. In restaurants abroad, it sits next to curry, showing off India’s big, bold tastes. For someone who’s never tried Indian food, that first spicy bite is a hello from a whole country.

Homemade pickle feels real. It’s not from a factory — it’s from someone’s hands, their heart. That’s why it speaks to everyone, anywhere.

Conclusion

Mango pickle isn’t just a condiment. It’s India’s heartbeat — full of family, flavor, and stories. From village homes to city tables, it carries the warmth of togetherness. One taste, and you’re home, no matter where you are.

FAQs

What makes homemade mango pickle better than store ones?

Homemade pickle has family recipes and fresh mangoes, no fake stuff. It tastes like love, not a factory.

How long can I keep homemade mango pickle?

In a tight jar, away from heat, it stays good for a year or more. Oil and salt keep it safe.

Can I make pickle without oil?

Most recipes need oil to last and taste right, but some try less oil. It won’t stay as long, though.

Why does pickle taste stronger after waiting?

Sitting lets spices sink in, making the flavor bigger and better, like a song that grows on you.

Is mango pickle good for me?

It has spice vitamins and mango goodness, but it’s salty and oily, so don’t eat too much at once.

Can ripe mangoes make pickle?

No, ripe ones are too sweet and soft. Green, hard mangoes give the right sour kick.

How do I make pickle less spicy?

Add more mango or a bit of sweetness like sugar. Mix it gently to calm the heat.

[thecoremediastudio]

Tamil New Year (Puthandu) 2025: A Celebration of New Beginnings and Tradition

Date: April 14, 2025 Occasion: Tamil New Year (Puthandu) Celebration Location: Tamil Nadu, Sri Lanka, Malaysia, Singapore, Mauritius, and Tamil communities worldwide.

Puthandu or Tamil New Year marks the first day of Chithirai, the Tamil month, and is celebrated with grandeur and joy by Tamil-speaking people across the globe. This festival, observed on April 14th, is rooted in the Tamil lunar calendar, signaling the beginning of a new year full of hope, prosperity, and new opportunities.

In this blog post, we explore the cultural significance of Tamil New Year, its customs and traditions, and the meaning behind this vibrant celebration. Join us as we dive into this fascinating festival that brings families together and connects Tamil communities worldwide.

What is Tamil New Year (Puthandu)?

Tamil New Year — known as Puthandu — is not just a festive occasion, but a celebration that honors tradition, heritage, and family bonds. As per the Hindu lunisolar calendar, Puthandu falls on the first day of Chithirai, typically around April 14. The day marks the solar New Year for Tamil communities in India and beyond, with celebrations in Sri Lanka, Malaysia, Singapore, and Mauritius.

Why is Tamil New Year Special?

Tamil New Year is symbolic of renewal, both spiritually and culturally. It’s a time when families come together to celebrate prosperity, family unity, and new beginnings. In addition to being the start of a new year, Puthandu also marks the arrival of spring, making it a time to embrace nature and fresh beginnings.

Tamil New Year Traditions: How is Puthandu Celebrated?

The customs associated with Puthandu are a blend of ancient rituals and family traditions that have been passed down through generations. Here are some common ways in which Tamil New Year is celebrated:

1. Kolam (Rangoli) Designs

One of the first customs on Puthandu is creating intricate Kolams, which are floral patterns drawn at the entrance of homes using rice flour. These patterns are said to invite prosperity and welcome positive energy into the home.

2. Puthandu Prayers and Rituals

On Puthandu, people wake up early to offer prayers and perform religious rituals. The "Kanni" (first view) is a special custom where people look at auspicious items like fruits, flowers, gold, and silver early in the morning to bring good luck for the year ahead.

3. Puthandu Feast

Food plays an important role in the Tamil New Year celebrations. A traditional Tamil New Year feast includes a variety of dishes such as:

Mango Pachadi: A tangy and sweet dish made with raw mango, jaggery, and spices.

Sambar: A lentil-based vegetable curry served with rice.

Payasam: A sweet rice dessert.

Vadai: A savory fried snack.

These dishes symbolize a balance of flavors — from sweet and sour to salty — representing the highs and lows of life.

4. Puthandu Greetings

It’s common to greet one another by saying "Puthandu Vazthukal!" (Happy Tamil New Year). Families and friends exchange gifts, sweets, and blessings, sharing in the spirit of joy and unity.

Significance of Tamil New Year: A Time for New Beginnings

The arrival of Puthandu offers a perfect opportunity for reflection and renewal. It’s a time to:

Reflect on the past year with gratitude.

Set new goals and intentions for the year ahead.

Strengthen family ties and community bonds.

Embrace the future with optimism and faith.

This day is not just about cultural rituals, but also about embracing the opportunity for growth, both personally and collectively, within the Tamil community.

Global Celebration of Puthandu: Tamil New Year Around the World

While Tamil New Year is deeply rooted in Tamil Nadu, the celebration extends far beyond the borders of India. Tamil communities in Sri Lanka, Malaysia, Singapore, and Mauritius come together to celebrate this occasion, honoring their shared heritage and traditions.

Whether in bustling cities or peaceful villages, the essence of Puthandu transcends geographical boundaries. The day represents unity, prosperity, and the unbreakable bonds that hold the Tamil community together, no matter where they live.

Conclusion: Embrace the Spirit of Tamil New Year

On April 14, as we celebrate Puthandu, let’s take a moment to embrace the new opportunities that the Tamil New Year brings. Whether you are with family, friends, or celebrating in your own special way, Puthandu reminds us all to welcome new beginnings with gratitude, hope, and joy.

Puthandu Vazthukal! May the year ahead bring you abundant blessings, success, and happiness.