My first memory of mango Kuchela back to my childhood, when I had Kuchela seasoned with mustard oil, together with dhal , rice Dry fry (small herring or sardines fried very dry until they are). The memory of that mustard oil, to clean my sinuses are still torments me and to this day .. I am yet to try anything with mustard oil after this experience. This is why in this mango Kuchela no use of mustard oil, as in some traditional recipes.

Kuchela This handle is one of the hot spices that were used to obtain popular street food, such as double Aloo pies (fried dough stuffed with seasoned potato yellow) and versatile enough to accompany many curry dishes at dinner.

will need ...

3 green mangoes
1 teaspoon of salt
4 cloves garlic
amchar masala 3 tablespoons
vegetable oil 3 / 4 cup
Scotch Bonnet peppers 2

notes : Try to get really green mango (skin and meat), which will be very bitter or sour. I stayed with oil 3/4 cup, but you may need more 1/2 cups, as it is important that the whole bottle (when the storage) of Kuchela is covered with oil. The oil can be used to spray the food and be well seasoned. The Scotch bonnet peppers 2 are used as a starting point, then feel free to add more as you like. The same can be said about the amchar masala ... add more if you want your finished handle Kuchela be darker and full of flavor.

The first thing to do is wash and peel mangoes. Use a vegetable peeler or sharp paring knife and remove the outer skin of mangoes. Do not go too deep or you will lose the handle! When shopping for green mangoes, make sure you get is firm (hard), no stains, and if you were to hit against something, you should give her a solid (rock).

The next step, ask your grater and with some caution, grate the mangoes. Remember there is a seed in the center of the handle, so be prepared when you approach him. Discard the seeds.

The network will handle a lot of moisture in it, so you must get rid of all that we can. This moisture (who said) is what makes the bad mango Kuchela to go fast, so we must remove as much as possible. Using a new kitchen towels Caron, I put a lot of shredded mango in the center .. then use a little elbow grease to squeeze the liquid could (see video below).

I remember when I was a kid, my mother and my grandmother still has a galvanized (metal) handle when it is season, covered with grated mango sun drying. There was this kind of musty smell, also get to where they were amchar handle. Now is the time to spread the grated shaft on a cookie sheet and allow to air dry for several hours. If you are blessed by the Caribbean sun, to use it and put it in the sun. WARNING! Do not place in oven to heat, I thought it would be smart. The end result is dried mango, it will not work for it.

The next step (such as mango air-dried) is to puree the peppers and garlic. I used the peppercorns .. seeds including fear, because he wanted the residual heat in such Kuchela handle. I used my magic wand, but you're fine with a mixer or a mortar. I know it can be difficult, but try not to use any liquid in the mixing process (pureed). I ended up squeezing my wand a few times during the process of moving content around. Incidentally, I had the garlic and Scotch bonnet peppers (do not hesitate to use any chili you have or want) a raw steak to make it easier to mash.

After about 3 hours ( overnight perhaps best) mango grated air drying should be ready now. So the next step is to place a saucepan over medium / low, add the vegetable oil (not even warm) and add the mixture of pepper and garlic puree to. If you add the hot oil splashed puree and give a very strong (pungent) smell. Now let the oil / pepper to heat and heat of the mid / low, cook for about 5 minutes.

Empty grated dried mango in a bowl, add salt and masala amchar and give it a good shake. With the mixture of oil splashed cooled, add that too. Be sure to mix the entire batch of the handle Kuchela well.

Place in a dry flask or container and it will keep for several weeks. You can also store it in the fridge for a couple of months at least. When stored in the refrigerator ready to make him lose some of its heat. If storing in the kitchen cupboard, make sure the handle is covered with oil. To add more oil .. Heat vegetable oil (top), then cool completely .. then add to pot to cover the handle Kuchela.

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Julia Donuts

I have named these bagels for my niece Julia, a lovely girl of 7 years to put the apron and climbs onto a chair to reach the kitchen counter. Able to make biscuits, donuts or any kind of sweet to explain. She was the one who wrote the recipe for these donuts. Thank you Julia!

Ingredients:
-3 eggs
-1 cup milk
-1 cup of sugar
-1 cup of olive oil
-1 cup orange juice
Scraping of 1 lemon,
-1 packet of yeast
-1 packet of soda "tiger" (two packets together)
-Flour (which supports about 1 k.)
, Sugar and cinnamon to sprinkle on the donuts.
* The measure is the cup of coffee with milk, not small.

Preparation:
In a large bowl 3 eggs are cast, you will be adding the sugar, milk, juice, oil and everything is breaking. Then add the grated lemon and two types of yeast. This mixture was prepared start adding flour while beating the point to see when the dough with your hands is when we make a "joint" without us sticking.
supports a lot of flour, so we will have lots of donuts but no matter because if we keep in a tin or other sealed container, do not spoil.
With the mass point, we churritos fine and unite the two ends to form rings.
Heat the sunflower oil with lemon zest, when it is hot we fry the donuts.
In a separate dish have sugar with a little cinnamon donuts when we removing from the pan, the pass by this mixture.

These donuts are great for snacks, breakfasts and desserts. I hope you like!

Cardamom

cardamom is one of the essential ingredients of coffee, symbol of Arab hospitality. In the Arabian Peninsula, coffee is an infusion of straw color, which is prepared with lightly toasted grains to which is added the large and tasty crushed green cardamom capsules, which is often served unsweetened in very small cups without handles . Since this is one of the world's most expensive spice, generosity when using cardamom is considered a courtesy. Another way is to prepare coffee from roasted grains and sugar added to it. At times, this infusion is seasoned with a pinch of ground cardamom seeds.

also serves to combine cardamom with any food or drink, both cold and hot. For example, is often used with different recipes for rice dishes.

cardamom originated in southern India. It belongs to the ginger family and grows to a height of two meters. Its seeds are produced in capsules aromatic panicle arranged in a curling at the base.

Photo: Flickr

Photo © Dennis Sabo. BigStockPhoto.com image.

hold with Latin Caribbean Food:

Recipe: Salsa Avacado [published 36] originally on About.com Latin Caribbean Food on Tuesday, May 15th, 2012 at 06.16 clock 21 To send ,

Cocktails

We usually called cocktail drinks those that result when two or more mixed liquor or liquors and to add sugar juices and syrups, for example, to finish mixing everything with ice. Perhaps the most important point to consider when preparing a cocktail is to have tightly controlled the right proportions in relation to the ingredients, and the importance of the expert hands of the preparer.

When we prepare a cocktail from a fundamental and basic premise is that always use the shaker in those times when you need to mix fruit juices, cream, eggs, sugar or syrup. For the remaining components we use a mixing glass, except for are often made in the same cup or glass to be used later to serve. Depending on how much you should be prepared, the cocktails are divided into two groups: short drinks and long drinks.

Shaker . - In order for us to be easy to clean, the ideal is to have a cocktail of three bodies (glass, cover-glass and lid). Shakers find on the market of plastic, nickel or stainless steel, among others. However, what matters most is to close tightly.

Glass mixer. - must be glass and, as we stir the mixture, it is also better have thick walls. So when we need to endure easily removed with the long spoon. Also, if the mixing glass is graded us a much easier process.

Ice Cube . - The best type is the heat that will allow us to prepare various cocktails followed. We should note that ice should always be "dry".

Mixers . - The agitators are long-handled spoons to use to beat the combination in the mixing glass. Although the manufacture of batteries, it is always better and prudent to make the batter by hand.

grater, corkscrew and juicer. - The first and last are ideal for treating and preparing juices and spices. In the case of the corkscrew, it must be always at hand, as we will be very useful.

Biteros. - are similar to the vinegar and are ideal for the liquid falls in drops. It is normally used to incorporate bitter substances must be well controlled, as is the case of the narrowness.

Siphon. - Although we are increasingly more difficult to find, soda always makes a special point to some combination. In his absence, we can use seltzer bottles.

Ice Breaker . - We can choose between electric and manual. Another way to crush the ice is wrapped in a cloth and beat with a wooden mallet. Many types of cocktails are crushed ice.

special strainer. - is essential to have one handy, especially when we need to strain the mixture resulting from mixing glass, so we avitando sneaking nuggets, ice, etc..

Photo: Flickr