Posts Tagged ‘mango’

Aamras


2010
06.18

This delightfully tasty dessert is perfect to cool you off on a hot summer’s day. If you have really over ripe mangoes that are not going look too great to serve because they are oozing from all sides, it is a good idea to make a simple Aamras out of them. There are lots of variations in making this. Some add nuts, others add milk and saffron, and some use jaggery instead of sugar. How you like to make it depends on what you are in a mood for. Cause each addition adds a distinct flavor to the dessert.

IMG_3291_@

Ingredients
2 cups mango pulp
1/2 cup milk (optional)
2 – 3 tbsp or to taste jaggery
pinch of saffron (optional) 2 tsp chopped almonds or cashew nuts
1/2 tsp cardamom powder (reduce the quantity if you aren’t adding milk)

Directions

  • Blend all the ingredients.
  • Serve cold as dessert or with puris and rotis

  • BitterMelon-Carrot-Mango pickle / Pavakka Carrot Manga Achar – Kerala Style (Ready to Eat)


    2010
    06.12

    IMG_3237 

    This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions I’ve mentioned might not be as accurate. You may have to alter  them according to your tastes.

    Ingredients
    1 cup cut julienne style bitter melon
    ½ cup cut julienne style carrot
    ½ cup cut julienne style raw peeled mango
    2 tsp cut julienne style garlic
    2 tsp cut julienne style green chilies 
    1 tbsp salt (or to taste) 
    big pinch of asafoetida 
    ½  tsp roasted cumin powder (dry roast cumin seeds and powder them)  
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 –3 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves
    1/4 cup natural vinegar

    Directions

  • Heat oil in a pan, sauté melons, carrots and mango, one at a time, for a few minutes each until they are just tender. Make sure not to cook them.
  • Drain them out of the oil and set aside.
  • In the same oil add asafoetida and mustard and when the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, green chilies and sauté for a couple of minutes.
  • Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly on very low heat.
  • Turn off the heat and let it cool.
  • Serve immediately or refrigerate in air tight containers.
  • BitterMelon-Carrot-Mango pickle / Pavakka Carrot Manga Achar – Kerala Style (Ready to Eat)


    2010
    06.12

    IMG_3237 

    This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions I’ve mentioned might not be as accurate. You may have to alter  them according to your tastes.

    Ingredients
    1 cup cut julienne style bitter melon
    ½ cup cut julienne style carrot
    ½ cup cut julienne style raw peeled mango
    2 tsp cut julienne style garlic
    2 tsp cut julienne style green chilies 
    1 tbsp salt (or to taste) 
    big pinch of asafoetida 
    ½  tsp roasted cumin powder (dry roast cumin seeds and powder them)  
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 –3 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves
    1/4 cup natural vinegar

    Directions

  • Heat oil in a pan, sauté melons, carrots and mango, one at a time, for a few minutes each until they are just tender. Make sure not to cook them.
  • Drain them out of the oil and set aside.
  • In the same oil add asafoetida and mustard and when the mustard pops, add cumin, curry leaves, fenugreek, ginger, garlic, green chilies and sauté for a couple of minutes.
  • Reduce the heat and add the sautéed veggies, salt and vinegar and mix thoroughly on very low heat.
  • Turn off the heat and let it cool.
  • Serve immediately or refrigerate in air tight containers.
  • Kadugu Manga – Fresh Mango Pickles


    2010
    05.18

    The best thing about these Pickles are that, they can be eaten immediately and contain no preservatives. They come together in very little time and have a good shelf life when refrigerated. They taste best and last longer when made with really sour mangoes.

    IMG_7317

    Ingredients
    2 cups of mango diced small 
    2 tbsp red chili powder
    1 tsp cut julienne style ginger
    1 tsp cut julienne style garlic
    1 tbsp salt 
    big pinch of asafoetida 
    ½  tsp turmeric powder
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves

    Directions

  • Heat oil in a pan, add asafoetida and mustard and when the mustard pops, add curry leaves, fenugreek,ginger, garlic and sauté for a couple of minutes.
  • Reduce the heat and add chili powder and stir fry for another couple of minutes on very low heat.
  • Turn off the heat, add salt and let the mixture cool.
  • When cool, add this mixture to the raw mangoes and mix thoroughly. 
  • Serve immediately or refrigerate in air tight containers.

  • Kadugu Manga – Fresh Mango Pickles


    2010
    05.18

    The best thing about these Pickles are that, they can be eaten immediately and contain no preservatives. They come together in very little time and have a good shelf life when refrigerated. They taste best and last longer when made with really sour mangoes.

    IMG_7317

    Ingredients
    2 cups of mango diced small 
    2 tbsp red chili powder
    1 tsp cut julienne style ginger
    1 tsp cut julienne style garlic
    1 tbsp salt 
    big pinch of asafoetida 
    ½  tsp turmeric powder
    ½  tsp black mustard seeds
    ½ tsp roasted fenugreek powder (dry roast fenugreek seeds and powder them)
    2 tbsp sesame or refined vegetable oil
    2 sprigs of curry leaves

    Directions

  • Heat oil in a pan, add asafoetida and mustard and when the mustard pops, add curry leaves, fenugreek,ginger, garlic and sauté for a couple of minutes.
  • Reduce the heat and add chili powder and stir fry for another couple of minutes on very low heat.
  • Turn off the heat, add salt and let the mixture cool.
  • When cool, add this mixture to the raw mangoes and mix thoroughly. 
  • Serve immediately or refrigerate in air tight containers.