Glazed Pearl Onions & Carrots

Ingredients

1. 6large carrots, peeled, sliced diagonally
2. 3 parsnips, peeled, sliced into strips
3. 1⁄2 cup white pearl onion, peeled and halved
4. 1small cinnamon stick
5. 1teaspoon fresh orange rind
6. 1⁄2 teaspoon thyme
7. 1⁄2 teaspoon garlic salt
8. 1⁄2 teaspoon powdered ginger
9. 1teaspoon fresh fennel seed, ground into powder
10. 1cup orange juice, fresh squeezed
11. 2tablespoons sweet butter
12. 2 -2 1⁄2 tablespoons brown sugar
13. 4teaspoons red peppers, finely chopped (garnish)

Directions

• Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
• Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
• Bring to a boil, lower heat and simmer for 15 - 20 minutes.
• Drain the vegetables and remove the cinnamon stick.
• Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
• Garnish with finely chopped red peppers.

Tetulera sauce

Ingredients: tamarind 50 grams, 50 grams of sugar, teaspoon salt, 1 teaspoon of salt a bit, roasted cumin powder 1 teaspoon, half a teaspoon of powder pamcaphorana, dried chilli fried sbadamato powder, 1 teaspoon of cayenne powder.

Method: Soak tamarind extract starch to throw calanite. The stove tetulera starch, sugar, salt, a bit of salt and black pepper powder with a fake day. When the cumin thick, clear down to the ground pamcaphorana. Serve with crispy fried dishes, sauces tetulera fun.

Spicy mango pickles

Ingredients: 1 kg of mango, 1 cup of vinegar, half cup of mustard oil, mustard paste 1 tablespoon, 1 teaspoon of turmeric powder, chilli paste 1 TE · spoon, 1 tablespoon chopped ginger, crushed 1 pamcaphorana Tay · spoon, half a tea unbroken pamcaphorana teaspoon salt 1 tablespoon sugar 1 teaspoon Tay, garlic KwaZulu 16, 10 chilies, garlic paste 1 tablespoon.

Method: Of Mango peel and cut into small pieces 1 tablespoon salt to extract water to wash well marinated. A little yellow, salt and spices in a long day in the sun. Drop the whole pamcaphorana pan of hot oil. If you like the smell of fried garlic paste pamcaphorana out, chopped ginger and stir 1 minute. Pepper, turmeric, salt and a little vinegar and stir it with mango kasiye. If the rest of the half boiled mango vinegar, sugar, mustard paste, chili, garlic, stir and simmer for 15 minutes more with Koa. With two minutes and stir fried pickles pamcaphorana powder Remove from oven. Leave to cool the glass pickle jar. 

Sweet mango pickle

Ingredients: 10 large raw mango, black cumin -1 teaspoon, teaspoon of turmeric powder II, -1 tablespoon chili powder, pamcaphorana tablespoons of powder II, sbadamato salt, sugar -2 kg (Kom beshi nijer icche moto) , mustard oil and half a cup, a cup of vinegar II.
Sweet mango pickle

Method: Take a piece of mango were. Pressure cooker mustard oil. When the oil is hot, and the black cumin seasoning. Pour olive oil and stir amagulo. Mix all ingredients except sugar in the pressure cooker with the mouth closed. Cooker lid open after three or four city amagulo stir to melt and remove the market. Stir the sugar and mix. If you frequently take down.

আমসত্ত্ব - Amasattba

Ingredients: Mango catake taken (if you want to eat sweet ripe mango amasattba catake

 take into bundles. If you want to eat sweet and sour mix raw and ripe mango will. Catake

 the raw mango boiled in bundles to be cast), sugar (as much as the same amount of sugar

 mango. 1 cup sugar in a cup of the mango. However, according to his own taste can be),

 mustard oil, if necessary

Method: Take catake amasattba mango as well. Make a fine paste and blendare without

 any water. If the spray sieve fiber with a heavy bottom pan nebenaebara throw firewood on

 the day of the mango and sugar. Stir frequently. When you're down like a mango glaireous

 gelatinize ninaebara a bamboo fan or smeared with mustard oil and overthrew it. The heat

 of the mango glaireous plastered with hands on the day. Then leave the oven fan or dalake

 down! You can sun, but the sun is at issue, they are placed under the oven would be nice

 amasattba. If you want to oven baked. Bake at 180 degrees to dry the top layer to dry

 paryantaapani can give one more layer. Thus, even taking some of the Indian amasattba like

 to be nice layer. After each layer to dry up when the refrigerator or air-tight kautaya with

 habesukiye to save.