I love mangoes in any form raw or ripe…. and when
it comes to raw I remember the school days where we (a bunch
of friends) used to get raw mangoes in the class and eat it
during the class itself …he he he…. One used to get salt, one
chilly powder and one used to get raw mangoes and we all used to
relish it…. We vern’t caught though…… nd when we used to walk home
back from school there ver so many memories….. tomboys hitting
stones at the mango tree. And by chance if we found one
we used to keep it in our bag and as usual next day it was
mango treat in school….. sometimes we cudn control our cravings so
it wud get empty at home itself :P
Our school had its own farm which had mangoes, jackfruit, jamuns,
and what not…. Nd many memories r there even there… I really m missing
those days !!!! L
And about ripe ones a lot more to share…. I must say it’s
a
big story so another time….I have some sudden cravings…
may be it food or ne thing
else… its always tht if I have to do something I got to do
it there nd then…. Nd yesterday it happened to crave for Ambe gojju……
I peeped into my kitchen and found lozza mangoes in the
pantry so I took only 1 for gojju and kept remaining for Ambe
Upkari….
(and only 1 bcoz I was all alone)
Amma used to make this regularly during mango season…..
and
we used to relish it.
So here is the recipe:
Mango – 1
Sugar -2 tbsp
Green chilly 1
Salt to taste
Method:
Remove the mango skin and add the skin in ½ cup
water(preferably small cup) and remove all the juice stuck
to the
skin… do this for 2 times…
Now add sugar and salt to this mango water, Add green chilly
and mix well until sugar dissolves.
Now add the mangoe in it allow it to rest for atleast ½ n hr so
that it absorbs the sugar salt nd spice…(u can eat it there
nd
then… but we love it this way)
Ambe Gojju is ready to serve.
Tastes Yum Yum when u add lozza love in it.
Simple and yummy.
U can enjoy this with roti or rice...whereas i love to eat
it after the food.
M sure many of u have such school memories…..
Lotz more to hear,
Signing of for now,
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