Thursday, Dec 20 2007

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Amchoor Powder

Method:

1. Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh and lesser fibre.
2. Peel with a vegetable peeler.
3. Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer.
4. The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discolouring.
5. Spread in a dry warm area in the night and spread again as before till the pieces are crisp and brittle.
6. Pound and then run in dry grinder till a fine powder is got.
7. Sieve if required to make even powder.
8. Store in clean sterile airtight jars.

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