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To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.
Another thoranam is Maavilai Toranams made up of mango tree leaves which are tied up on the main door of a temple or house for auspicious occasions. Mango leaves are considered to be a good disinfectant and they purify the air, which helps when there is a gathering of people for festivals are other positive occasions. [6]
The coronet of 5, 7, or 11 mango leaves is placed such that the tips of the leaves touch water in the Kalasha. The coconut is sometimes wrapped with a red cloth and red thread; the top of the coconut (called Shira – literally "head") is kept uncovered.
Mango blossoms are also used in the worship of the goddess Saraswati. Mango leaves decorate archways and doors in Indian houses during weddings and celebrations such as Ganesh Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles, and are found in Kashmiri shawls, Kanchipuram and silk sarees.
Coriander seed and leaf, garlic, roasted onion, cooked tomato, mint, radish, amla , sweet and sour mango, green chili, boiled potato and pickled mango, red chili and jaggery chutneys Uttarakhand: Bhanga (cannabis) chutney West Bengal
Aamras (also known as amras) is a sweet dish in the cuisine of the Indian subcontinent made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is eaten together with pooris or chapatis, Indian breads. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar may be added for sweetness.
The day is observed by drawing colourful patterns on the floor called Muggulu/ Rangoli, mango leaf decorations on doors called torana, buying and giving gifts such as new clothes, giving charity to the poor, oil massages followed by special baths, preparing and sharing a special food called pachadi, and visiting Hindu temples.
Kadumanga – a special kind of mango pickle from Kerala, India, made from tender mango. This is a variation of mango pickle. This kind of pickle is made from tender mango. [6] The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.
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