Make a soft gluten-free non-sticky Sabudana Khichdi, a pilaf with my mother-in-laws secret tips to make this popular snack and breakfast item.
Keri Ki Launjee/ A Raw Mango Preserve
Keri Ki Launjee |
I love mangoes both raw and ripe mangoes so when I picked up the book of Marwari Vegetarian cooking by Sanjeev Kapoor I jumped with joy. Valli announced Mango Mania as a theme. Finally, all my pictures will have a draft. This is a cause for celebration!!
Keri Ki Launjee
- 1 kg raw mangoes
- 3 tblspn mustard oil( I used rice bran)
- ¾ tsp methi/ fenugreek seeds
- 4 teaspoon saunf/fennel seeds
- ½ tsp kalonji/onion seeds
- 1 tsp dhania/ coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon haldi/turmeric powder
- Salt to taste
- 1 ¼ cup jaggery
- Peel the mangoes, cut lengthwise the mangoes. remove seeds.
- Heat oil in a kadhai add methi seeds and sauté till they change colour.
- Add the saunf seeds, onion seeds, coriander, chilli and turmeric powder and salt.
- Add the mangoes and sauté for 5 minutes.
- Add the jaggery and ½ cup water. Bring to boil.
- Cover and simmer stirring occasionally for 7-8 minutes
- Remove and set aside to cool.
- Store in glass bottles when cold.
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vaishali sabnani says
oh..just yesterday Tarun asked me to make the launji...and here it is..wish we were neighbors!..it looks tempting.
Sreevalli E says
Wow.. They are tempting & inviting.. I'm just imagining the flavors & just drooling.
Srivalli says
Ah the launjee is the recipe we got from Vaishali's friend Archana..your is looking good..
Priya Suresh says
My mouth is just watering here, sooo delicious..
Varadas Kitchen says
That looks so yummy!
Pavani N says
What a flavorful and delicious dish -- love the use of the spices.
Sandhya Ramakrishnan says
This looks so mouthwatering good 🙂
Jayanthi says
It looks so good Archana. Drool worthy and perfectly done.
Jayanthi says
It looks so good Archana. Drool worthy and perfectly done.