Apple and rice kheer recipe

Apple and rice sweet preparation. It is very delicious sweet dish. It is very easy to make it.
Ingredients: rice, milk, apple, raisins, jaggery
Ingredients:
1 liter of milk
200 gm of jaggery (gur)
100 gm raisins
2 apples (peeled and cored and cut into small pieces)
100gm small grained rice
For garnishing:
Circles of banana
Method
Soak the rice in water for 1 hour. Bring the milk to boil in a thick bottomed pan. Keep stirring so that the milk does not stick to the bottom. Lower the heat and cook till the milk has reduced to three fourth its quantity. Now mix in the rice which has been soaked in water .allow the rice to cook in the milk till it is almost cooked, stirring from time to time to take care that it does not stick to the bottom of pan .add the apple pieces and continue to cook till the rice is absolutely tender. Now mix in the raisins and jaggery which broken into small pieces. Stir and cook for another 2 minutes and remove .cool to room temperature or serve chilled. Decorate with circles of bananas and serve.

Raw mango pickle

Mango pickle is known as AAM KA ACHAAR.it is very tasty pickle. It can eat with roti ,parantha etc.now its mango season.try to make it.
Ingredients: raw mango, mustard oil, spices
INDERGENTS:
For 5kg mangoes
5kg raw mango
200 gm fenugreek seeds
200 gm aniseed (saunf)
100gm kalinge
150 gm turmeric powder
150 gm red chilli powder
1 kg salt
Mustard oil
METHOD:
1. Wash the raw mangoes then wipe them with clean cloth.
2. Cut the mangoes into small pieces and leaves them in sunlight for 2-3 hours.
3. Now take a pot and put all spices as it .do not crushes anything.
4 .mix mangoes along with masala very well.
5. Now take a glass jar or plastic as you wish then put mangoes into the jar with masala.
6. Add mustard oil. Make sure all pieces are dip in oil.
7. Keep the mango jar in the sunlight for two –three days. Then leave it 15 days.
8. Mango pickle get ready to eat and serve it with stuffed parantha