Why did Sanyasi choose the ripest mango for making the mamidi tandr Ans. Q.18. Why did Bhanumati mix sugar and jaggery to the mango pulp? Ans. Q.19. How is the pickle made?
Sugar and jaggery were mixed into the mango pulp to give it a sweet taste. The mixture was then dried in the sun to make a sweet - sour tasting and thick snack, aam papad.
Appa might have chosen the ripest mangoes due to the following reasons:
(i) The ripest mangoes taste the sweetest.
(ii) The ripest mangoes have greater chances of spoilage.
The step-by-step method by which the brothers made the mamidi tandra is as follows:
(i) The mangoes were peeled.
(ii) The pulp was taken in a large pot.
(iii) The pulp was strained through a fine muslin cloth, to remove the fibres.
(iv) The gur (jaggery) was crushed till there were no lumps.
(v) Sugar and jaggery were added in equal amounts in the pulp and mixed thoroughly.
(vi) The mixture was spread into a thin layer over a mat.
(vii) The thin layer was left to dry in the sun.
(viii) In the evening, the mat was covered with a clean saree, to avoid any dust.
(ix) The above steps were followed again and on the next day, another layer was spread over the previous layer.
(x) The whole procedure was followed for four weeks until the jelly grew four centimetres thick.
The following table lists some of the food items made from ripe and unripe mangoes.
Ripe mangoes Unripe mangoes
Mango shake Pickle
Squash Chutney
Disclaimer: This question aims to encourage children to be creative to quote examples of food items based on their own observations. The answer for the same can vary from one student to another.
The types of pickles can be classified based on their tastes as well as the material used for making them. For example, there are two types of lemon pickle, sweet and sour.
Disclaimer: This question aims to encourage children to be creative to quote examples of food items based on their own observations. The answer for the same can vary from one student to another.
Answers & Comments
Answer:
Sugar and jaggery were mixed into the mango pulp to give it a sweet taste. The mixture was then dried in the sun to make a sweet - sour tasting and thick snack, aam papad.
Appa might have chosen the ripest mangoes due to the following reasons:
(i) The ripest mangoes taste the sweetest.
(ii) The ripest mangoes have greater chances of spoilage.
The step-by-step method by which the brothers made the mamidi tandra is as follows:
(i) The mangoes were peeled.
(ii) The pulp was taken in a large pot.
(iii) The pulp was strained through a fine muslin cloth, to remove the fibres.
(iv) The gur (jaggery) was crushed till there were no lumps.
(v) Sugar and jaggery were added in equal amounts in the pulp and mixed thoroughly.
(vi) The mixture was spread into a thin layer over a mat.
(vii) The thin layer was left to dry in the sun.
(viii) In the evening, the mat was covered with a clean saree, to avoid any dust.
(ix) The above steps were followed again and on the next day, another layer was spread over the previous layer.
(x) The whole procedure was followed for four weeks until the jelly grew four centimetres thick.
The following table lists some of the food items made from ripe and unripe mangoes.
Ripe mangoes Unripe mangoes
Mango shake Pickle
Squash Chutney
Disclaimer: This question aims to encourage children to be creative to quote examples of food items based on their own observations. The answer for the same can vary from one student to another.
The types of pickles can be classified based on their tastes as well as the material used for making them. For example, there are two types of lemon pickle, sweet and sour.
Disclaimer: This question aims to encourage children to be creative to quote examples of food items based on their own observations. The answer for the same can vary from one student to another.
Explanation: