Come Summer, every household will be busy making pickles and variety of sun dried goodies to last the rest of the year. Raw mangoes are pickled in various ways. This is an instant pickle which can be consumed immediately and do not require any standing time before consuming.
Ingredients
Raw mangoes, chopped - 2 cups
Gingely oil - 4 tblpsn
Chilli powder - 3 tspn
Salt - 2 tspn
Roasted and powdered methi/fenugreek seeds - 1 tspn
Mustard powder - 1 tspn
Method
The mangoes should be raw and sour. Wash and wipe the mangoes dry. Chop the mangoes into pieces with skin. If the skin is very thick, you can scrap and chop. The pieces are not chopped uniformly.
Take a MW safe bowl. Add 2 tablespoon of gingely oil and the chopped mangoes pieces. MW high for 3 minutes. This is to make the mango soft. If you want it mushy, keep for another 2 minutes. Add chilli powder, salt, methi powder, mustard powder and the remaining 2 tblspn of oil. Mix well, so that the spices coat the pieces well. MW for 3 minutes. Cool and store in dry, airtight bottles. It will stay good for a week outside and 2 weeks on refrigeration. The chilli powder i used is very hot which is specifically for pickles. You can adjust the amount of chilli according to your taste.
Usually, these kind of pickles are made not to last too long.
This is my entry to MEC:Extras, hosted by Rachel, an event originated at Srivalli's
I made this polo bun quite often but there is a difficulty in handling the pastry as the butter melt very fast and cause it sticking on my hand while I'm trying to gather the dough with the pastry. Recently, I found another solution which would be much easier to handle. The original recipe asked to beat the butter until pale and fluffy then gradually add in sugar powder, salt and milk powder and beaten egg till everything combine. With this method you would get a wet pastry paste which you may need to store in the fridge for some time to harden before use (but it'll melt very fast in this hot weather, so it's not easy to handle).
For the new method, cut the cold butter into 1cm pieces (store them in the fridge if there start melting). With the same method as shortcrust pastry, process the flour, sugar powder, cold butter in a food processor till the butter mix thoroughly with the flour like the fine breadcrumbs. Add 1 tablespoon of beaten egg then pulse several times until its become a chunky breadcrumbs but not a dough (don't over process). Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. Divide the pastry into pieces and it's ready to use. I found that the texture is much better and most wonderful thing is, it's easily to put together the dough with the pastry. 
