Showing posts with label Mango. Show all posts
Showing posts with label Mango. Show all posts

Mango Rice

Mango - 1 medium sized (let it be a bit tangy)
Rice - 1 cup
Gingely oil - 8 tbsp
Ghee - 4 tbsp
Mustard seeds - 1 tsp
Hing - 1/2 tsp
Green chilly - 4 nos (finely chopped)
Turmeric powder - 1/2 tsp
Salt - 1 tbsp

The Totapuri mango vareity is best suitable to make mango rice. Peel the skin and grate it. Chop the green chillies finely. 
Wash and pressure cook the rice with just 3/4th cup of water and a spoon of ghee. Pressure cook it for 2 whistles. When cool transfer to a shallow plate and spread it and let it cool. 
Heat a hard bottom pan and add 6 tbsp of gingely oil. when hot add the mustard seeds and when it splutters add the hing, turmeric powder and green chillies and saute well. Add the grated mango and mix well. cover and cook in medium flame. Once the mango is soft add the salt and mix well. Switch off the stove. 
Add the cooked rice and mix it thoroughly. Add the ghee to it. Adjust the salt as required. 

Pacha Manga Chammandi a typical Kerala recipe

 In Kerala Chutney is called as Chammandi and one of the native dishes is this Mango Chutney or Manga Chammandi, the tangy and spicy chutney goes well with idly, dosa, chappati or even rice. 
I prefer using Kili mookku manga for this recipe though any vareity of mango can be used. 

Raw Mango - Medium sized 1
Grated coconut - 1/2 cup
Ginger - 1/2 inch piece
Red chilly - 1 no
Green chilly - 2 nos
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Salt to taste

The chutney needs to be thick like that of the thogayals of Tamilnadu. Wash and chop the mangoes to small pieces (Can be made after peeling the skin too). Grind it to a coarse consistency along with grated coconut, ginger and green chilly. Add the salt finally and add the salt and adjust it. Do not add water. The water in the mango is sufficient enough for the chammandi. 
Heat tadka pan and add oil and mustard seeds. Once it splutters add it to the chammandi. 
Though tadka is optional we love to add it as it gives a flavour to the chammandi. 
Serve it with hot rice and ghee or with rice kanji

உடனடி மாங்காய் ஊறுகாய்

தேவையான பொருட்கள் 
மாங்காய் - 1 
பச்சை மிளகாய் - 2 
பெருங்காய பொடி - 1 /2  tsp
உப்பு  - தேவையான அளவு

மாங்காயை தோலி சீவி, சிறு துண்டுகளாக நறுக்கவும். உப்பு, பச்சை மிளகாய் மற்றும் பெருங்காய பொடி அனைத்தையும் ஒன்றாக அரைக்கவும். மாங்காயில் இந்த அரைத்த விழதை கலந்து ஒரு பத்து நிமிடங்கள் ஊற விட்டு உடனடியாக பரிமாறவும். 

Recipe for Mango Halwa

Mango Extract - 2 cups (extracted without adding water)
Sugar - 1/4 cup
Ghee - 2 tbsp
Honey - 2 tbsp
Almonds - 12 nos
Cashew Nuts - 12 nos
Dry ginger powder - 1/4 tsp

In a pan add sugar and 1 tbsp of water and make it a syrup. When the syrup becomes sticky add mango juice and honey. Mix well and when the mixture starts thickening sprinkle the dry ginger powder and mix thoroughly again. When the mixture becomes thick add ghee. Remove from flame when the mixture comes as a ball and does not stick to the sides of the vessel. 

Spread on a ghee smeared plate and put slices when it becomes cool. Decorate each piece with cashew and Almond pieces.

Note: Choose Alphonso mango for making this Halwa. Avoid ghee if you are diet conscious. Increase the  honey, if you are avoiding or reducing the quantity of sugar. 

Sweet Mango Pickle

Raw mango - 1 kg
Salt - 1/4 cup
Turmeric powder - 1 tsp
Red chilli powder - 1 1/2 tsp
Aniseed - 3 tsp
Fenugreek powder - 2 tsp
Sugar - 2.5 to 3 cups
Onion seeds - 1/2 tsp

Peel and cut mangoes into thin slices. Mix all the other ingredients together and add it to the mango slices. Spread the mango pieces on a sheet and keep it in sun covered with a piece of cloth. Mix the mango pieces every day till the pieces become soft and tender.

Note: Instead of Sugar Jaggery can also be added.

Instant Mango Pickle with green chilly

Raw Mango - 1
Green chillies - 3 nos
Asafodeita - a pinch
Salt - 1/2 tsp

Wash and peel the skin of the mangoes. Cut the mangoes into very very small pieces. Grind green chillies, salt and asafodeita to a fine paste. Mix with the mango pieces and serve immediatly.

Note: Prepare this just before serving. This will taste too good when served fresh.

Mango Pickle with Kabuli Channa (Gujarati style)

Raw Mango - 12 nos
Kabuli Channa - 1/2 cup
FenuGreek Powder - 4 tbsp
Turmeric Powder - 1 tsp
Chilly powder - 2 tbsp
Asafodeita - 1/2 tsp
Salt to taste
Gingely oil - 2 tea cup


Wash and clean the mangoes. Wipe them dry with a clean cloth. Cut them into medium sized pieces. Spread the pieces on a clean sheet or mat in sun for two to four days. Make a mixture of turmeric powder, fenugreek powder, red chilly powder and salt. Add 1 tbsp of oil and 1 tbsp of water and make it a paste. Add this to the mango pieces and mix well. Add the Kabuli Channa to it and mix well. Heat oil in a pan and put the pickle mixture in it when cold.

Transfer the pickle to a porcelin or glass jar. Cover the mouth with a clean cloth. Leave it in a cool place for two days. After two days keep shaking the jar or better mix it with a dry wooden laddle. Add another cup of heated and cooled gingely oil (The pickle should soak in oil ). The pickle will get ready in 2 to 3 weeks time.

Can store the pickle for about one year.

Recipe for raw mango chutney

Raw Mango - 2 nos
Fenu greek - 1/2 tsp
Mustard - 1/4 tsp
Green chillies - 8 nos
Salt to taste
Coriander leaves - 1/4 cup
Asafodeita - 1/2 tsp

Dry roast mustard and fenugreek. Grate the mangoes. Grind all the ingredients in a mixer with little water.

Season with mustard seeds and 1/4 tsp of asafodeita. Makes a great side dish for rice, dosai, idly and chappati.

Mango Dal - A simple and yummy recipe

Raw mango - 1 medium sized
Thuvar dal - 1 1/2 cups
Green Chilly - 2 nos
Red Chilly - 1 no
Curry leaves - a few
Coriander leaves - 1/4 cup
Asafodeita - 1 pinch
Turmeric Powder - 2 pinches
Mustard seeds - 1/4 tsp
Ghee - 2 tbsp
Salt to taste

Pressure cook thuvar dal for 3 whitsles along with turmeric powder. Let it cool and mash well. Dice mango into very small pieces (or grate it). Cook the mango pieces with 1 slit green chilly, a pinch of turmeric powder, hing, 1/2 tsp salt on a low flame till the mango pieces become soft and tender.

Mix the mango pieces and the dal together and cook covered in low flame for about 2 mins.

In a seasoning pan add ghee and mustard seeds. When it splutters add red chilly and the remaining green chilly and curry leaves. Pour it on top of the dal. Decorate it with coriander leaves. (Add required salt after tasting the dal).

Serve with hot rice and ghee.

Mango Miskut - Mango Pickle Goan Style

Tender raw mangoes - 25 nos
Pickle Fenu greek powder - 1 cup
Turmeric powder - 1/2 cup
Chilli Powder - 2 cups
Asafodeita - 1/4 cup
Oil - 2 cups
Salt to taste

Wash and pat the mangoes dry. Slit them into 4 without cutting them completely. Mix salt with 1/4 cup of turmeric powder and smear the mangoes with the mixture thoroughly. Arrange the mangoes in a shallow bowl. Keep them covered with a thin cloth. Let it set for 4 to 5 days. Every day keep turning the mangoes using a dry woodden laddle. After 5 days wash the mangoes and arrange them on a dry plate.

Heat 1 cup of oil in a shallow pan. Mix fenugreek powder, remaining turmeric powder, chilly powder, asafodeita together to a fine mixture. Add the mxiture to the oil and fry it till the oil and mixture forms a paste. Stuff the mangoes with the paste and arrange them in a glass jar. Heat reamining oil and pour it on to the jar so that all the mangoes are fully immersed.

This stays good for about 1 year.

Mango Jam

Ripe Mango - 5 nos
Sugar - 2 cups
Water - 3/4th to 1 cup
Saffron threads - a pinch
Cardamom powder - a pinch

Peel the skin and remove the pulp to a shallow bowl. Pressure cook the pulp for about 5 mins or microwave high for about 3 mins in micro high. Mash the mangoes to form a fine pulp.

In a shallow bottom pan add water and sugar and make sugar syrup, the sugar should form one string consistency. Add the mango pulp, cardamom powder and saffron threads and mix well. Boil the mixture till it leaves the sides of the pan and forms a thick pulp.

Store it in airtight container.

How to make Amchur Powder at home?

Unripe Mango - 2 nos
Turmeric Powder - 1 tsp

Peel the skin of mangoes. Scrap them to thin slices. Rub the slices with turmeric powder. Spread them on a sheet and dry them in sun for about a week or till the mango pieces becomes dry enough. Grind it to a fine powder and store it in airtight container and it can be used in dishes that ask for.

Amchur is used in north Indian dishes to enhance the flavour. It is high in iron and so people suffering from anemia can use it regularly.

Recipe for Punjabi Mango Pickle

Raw Mango - 1 kg
Salt - 1/5 cup
Red chilli - 30 gms
Fenugreek powder - 3 tspn
Punjabi Garam Masala - 1 tbsp (optional)
Turmeric - 1 tbsp
Mustard Oil - 2 1/2 cups

Remove the seeds from the mangoes and cut them into big pieces. Mix all the spices together along with 1/2 cup of mustard oil. Rub the mixture on to the mango pieces. Ensure all the pieces are evenly coated. Transfer the mango pieces to jar and pour the remaining mustard oil on top. Cover the jar with a clean thin cloth and leave it intact. Turn the mango pieces upside down every other day with a clean wooden laddle. The pickle is ready to use after 20 days. Stays good even for 2 years.

The mango should be kept covered with oil.

Stuffed tender mango pickle

Tender Mangoes - 2 kg
Mustard Powder - 1/2 cup
Fenu greek powder - 1/4 cup
Red chilly powder - 1/4 cup
Asafodeita powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1/4 cup
Crystal salt - 1/4 cup

Wash and clean the mangoes. Let them dry. Make 4 slits in each mango not cutting them fully. Remove the seeds. Rub the mango with salt both inside and outside and leave it on a plate for about 12 to 18 hours.

Mix all the spice powders together. Heat oil and pour it on top of the powder and make it to a fine paste. Fill in the mangoes with the paste. Transfer the mangoes to a pickle jar or a glass bottle which is air tight. Sprinkle the remaining masala and the left over oil on top. Keep the jar in sun for about 4 days and in a cool and dry place for 4 days. Every day turn the mangoes from up to down for about 15 days. Can start consuming after 15 days.

Mango Pickle Andhra Style

Mango - 4 fresh firm sour mangoes
Red chilly powder - 4 cups
Mustard powder - 5 cups
Salt - 4 cups
Turmeric powder - 1/4 cup
Fenugreek powder - 1/4 cup
Sesame oil - 1 kg
Garlic - 100 gms or 30 flakes

Wash and dry the mangoes. Wipe the outer clean. Cut the mangoes into big pieces. Rub all the pieces with about 4 tbsp of oil.

In a shallow vessel, mix chilly powder, mustard powder, salt, fenugreek powder and turmeric powder. Add 1 cup of oil to it and mix to a fine paste. Add the peeled garlic cloves to it. Add the mango pieces to the mixture so that all the pieces are coated with the paste. Transfer the mango pieces to a jar. Add the remaining paste on top of the pieces. Cover the jar with a piece of cloth and leave it for 3 days.

Add 1 cup of sesame oil to the mango pieces on the 4th day and turn the pieces up and down using a dry wooden spoon. Leave it for a week more. After a week add the remaining sesame oil and mix well. Spicy Andhra style mango pickle is ready. This stays good for about an year.

How to make dry Mangoes at home?

    Dried mangoes comes in handy even in non-mango season to make dishes used of mango. Dried mangoes are sun dried thin slices of mangoes. As they are dried in sun they dont have moisture content in them.

Choose firm raw mangoes. Wash and peel the skin. Slice them into thin slices either using the peeler or using chips cutter. Rub the slices with salt and turmeric powder. Arrange them on flat plate and dry them in sun for about a week or till the moisture content is gone out. Turn the sides every other day. Once the moisture is gone store in air tight containers.

How to store:
Store dried mangoes in air tight containers away from moisture. While using it the hands or the laddle that is used to take them out should be dry.

Health Benefits
Dried mangoes makes a great tit bit for pregnant women during their first trimester to fulfill their craving. As it have high iron content, a moderate amount can be consumed daily. As it is also rich in Vitamins A and E, it helps the harmones to function efficiently.

Venthaya Manga

Venthaya manga or manga curry is one of the freshly made mango pickle that need to be finished within a day or two. Cannot preserve it for longer period of time. The best vareity that can be used is the Banglore vareity or Kili mooku mango.

Mango - 1
Fenugreek powder - 1/4 tsp
Red Chilly Powder - 2 tsp
Asafodeita - 1/4 tsp
Salt to taste
Gingely Oil - 2 tbsp
Mustard seeds - 1/2 tsp

Cut the mangoes to thin slices. Add salt, asafodeita, fenugreek powder and red chilly powder and mix throughly. Ensure that all the pieces are coated well. Heat oil in a pan and when hot add mustard seeds. Add it to the above mixture. Makes a great dish for curd rice, puliya dosai and Milakootal.

Sweet and Sour Mango Pickle

Raw and Sour Mango - 1
Jaggery - 1/2 cup
Fenugreek powder - 1 tsp
Mustard- 1tsp
Turmeric powder - 1 tsp
Salt - 3 tsp
Asafodeita - 1/2 tsp

Grate the mango. Powder the jaggery. In a shallow pan add 1/4 cup of water and jaggery and let it melt and form a solution. Filter to remove impurities.

Heat oil in a pan and add mustard seeds when splutters add fenugreek powder, asafodeita and grated mango and mix well. Add salt, turmeric powder and mix well. Cover it with a lid for a minute. Add the jaggery water and keep stirring till all the ingredients mix well and the mixture becomes sticky.

Let it cool and store it in an air tight container. Makes a great side dish for Chappatis, Puris, Adai and Pesarettu.

Salted Tender Mango - Uppu Manga

Tender mangoes soaked in brine water is the best ways to preserve it. These mangoes can either be used as it is or can be used to make Kadugu Mango (Kerala Style Pickle)

Raw Mangoes small - 1/2 kg (Vadumangais round vareity)
Rock Salt - 1/2 kg
Water - 3 cups

Segregate the mangoes. Discard all the decayed ones and the ones with cut. Leave a small stub of stalk on top and remove the rest of it. Wash and dry the good mangoes. Boil the water and add salt to it. Let the salt dissolve in the water. When done filter using a cloth to remove off the impurities and let it cool. In a shallow vessel put the mangoes and pour the salt water to it. The water should be above the level of mangoes say 2 to 3 inches.

Cover the vessel with a thin cloth. Tie the rim of the vessel with a string. Keep the vessel in mild sun for 2 days just for not more than an hour. Transfer to a pickle jar after 2 days. Keep tossing it upside down every other day for 2 weeks with a dry laddle. This will ensure that all the mangoes are evenly soaked and shrinked.

Note: After transferring it to pickle jar ensure the water level is above the level of mangoes.

          The mangoes chosen for this should be very tiny and small.

Masala Mango Pickle

Raw Mangoes - 25 nos
Garlic - 250 gms
Ginger - 250 gms
Gingely OIl - 1/2 litre
Mustard seeds - 2 tsp
Methi seeds - 2 tsp
Asafodeita - 1/2 tsp
Red Chilly powder - 250 gms
Salt - 500 gms

Wash and wipe the mangoes. Cut them into bigger pieces. Wash and peel ginger and grind it to a fine paste. Peel the garlic and grind that separately to a fine paste. Mix both the pastes together in a shallow bowl. Add salt and chilly powder to the same and mix all the ingredients thoroughly. Make a well in the middle.

Heat the oil add mustard seeds and when it splutters add the methi seeds and asafodeita. Pour this into the well and let it cool. Add the mango pieces little by little and mix well. Ensure that all the pieces are coated with the masala on all the side. Keep the pickle in sun for an hour or two for about 2 weeks. Store it in an air tight container.

This pickle lasts for about an year.