Aloo Paratha, Aam ka Achar and Masala Chai

Ingredients

• 1 kg raw mangoes (firm, green, and sour variety like 'Ramkela')
• 2 cup mustard oil
• 0.5 cup salt (use non-iodized salt for best results)
• 4 tbsp red chilli powder (adjust to your spice preference)
• 2 tbsp turmeric powder
• 4 tbsp saunf (coarsely ground)
• 2 tbsp methi dana (coarsely ground)
• 2 tbsp kalonji
• 1 tsp hing

Instructions

1. 1

   Prepare the mangoes: Wash the raw mangoes thoroughly and wipe them completely dry with a clean cloth. There should be no moisture left. Cut the mangoes into 1-inch pieces, discarding the inner seed but keeping the hard shell if you like. In a large, dry bowl, mix the mango pieces with 2 tablespoons of salt and 1 tablespoon of turmeric powder. Cover the bowl with a lid or cloth and let it sit at room temperature for 24 hours to release water.

2. 2

   Dry the mango pieces: After 24 hours, drain all the water released by the mangoes; do not rinse them. Spread the mango pieces on a clean cotton cloth or a large tray. Sun-dry for 3-4 hours, or dry under a ceiling fan for 7-8 hours, until the excess moisture has evaporated and the pieces look shrunken and dry.

3. 3

   Prepare the spices and oil: While the mangoes are drying, lightly dry roast the fennel and fenugreek seeds in a pan for 1-2 minutes until fragrant. Let cool completely. Grind the roasted seeds into a coarse powder. Heat the mustard oil in a pan until it reaches its smoking point (light fumes will rise). Turn off the heat and let the oil cool completely to room temperature.

4. 4

   Mix the pickle: In a large, completely dry mixing bowl, combine the dried mango pieces, the coarsely ground spice mix, nigella seeds, remaining salt, red chili powder, remaining turmeric powder, and asafoetida. Mix well to coat the mango pieces evenly. Pour the cooled mustard oil over the mixture and stir with a dry spoon until every piece is well-coated.

5. 5

   Sun and mature the pickle: Transfer the pickle into a sterilized, dry glass or ceramic jar. Cover the jar's mouth with a clean muslin cloth, securing it with a rubber band. Place the jar in direct sunlight for 6-7 days, shaking it gently daily. Afterwards, replace the cloth with an airtight lid and let the pickle mature for another 1-2 weeks in a cool, dry place before eating.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.