Mango Pickle Maharashtrian Style

Ingredients:
Raw Mango - 6 nos
Mustard powder - 1 cup
Mustard seeds - 2 tbsp
Fenugreek powder - 1/2 cup
Turmeric powder - 2 tsp
Red Chilly powder - 1 cup
Asafodeita - 1 1/2 inch piece
Crystal salt - 1 1/2 cup
Gingely Oil - 2 cups

Method:
Wash and wipe mangoes. When dry cut them into small cubes. Heat the 2 cups of oil in a pan, add mustard seeds and turmeric powder to it. When the mustard seeds splutter remove from flame and let it cool. Fry asafodeita in 1/2 tsp of oil and when cool grind it to a fine powder. (Instead 4 tbsp of powdered hing can also be used).

In a shallow bowl mix chilly powder, fenugreek powder and mustard powder. Add the cool oil and make a fine paste of it. Add the mango cubes to the paste. Roast the salt in dry pan and add it to the mango. Mix thoroughly.

Transfer the pickle to an air tight container. Sprinkle 1 tbsp of salt on it and seal it. This pickle can be used for about a month or two.

Care should be taken that clean spoon without any water should be used to serve it. Water will spoil the pickle.

Mango Pickle Bengali style

This pickle is made using Panch Puran and Mustard oil. These two give the enhanced Bengali taste to this recipe. But if the taste of mustard oil is not liked then gingely oil can be used.

Ingredients:
Mangoes - 6 nos (raw)
Jaggery - 1/2 kg
Panch Pooran Powder - 1 tbsp
Red chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Mustard Oil - 1/2 cup
        or
Gingely Oil - 1/2 cup
If mustard oil is not used Mustard powder - 2 tbsp

Method:
Grate the mangoes. Powder the jaggery. Mix the grated mangoes, jaggery, turmeric powder and salt. Put the mixture in a shallow vessel and cover it with a thin cloth. Keep the vessel in sun for about 4 to 5 days. Tie the clotch with a thread below the rim of the vessel.

      Mix panch pooran powder, red chilly powder (and mustard powder) and keep the mixture again in sun for another 4 to 5 days.

      Before storing it add mustard oil or gingely oil and mix it thoroughly.

Recipe for Mango Frappe

Ingredient:
Ripe Mango - 1 no
Vannila Essence - 1/2 tsp
Lemon Juice - 1 tbsp
Ice cubes - a few
Milk - 2 cups
Sugar - 4 tbsp

Method:
Peel and cut mango into cubes and freeze them for about 30 to 45 mins. Add sugar, milk, lemon juice and vannila essence to the mango and blend them till it forms a smooth mixture. Add the ice cubes and blend again. Serve immediatly along with a few frozen pieces of mango on top of the glass.

Note: It is better to use Honey instead of Sugar, if you are health conscious.
          Alphonso variety of Mango will taste much better.

Apple Mango Smoothie Recipe

Ingredients:
Mango - 1 no
Apple - 2 nos
Honey - 1 tsp
Unsour thick Curd - 3 cups

Method:
Deskin the mango and apple and dice them into small cubes. Blend both the fruits together in a blender to a fine paste. Add in the honey and curd and blend again till it becomes smooth and uniform blend.

Serve chilled.

Spicy Mango Pickle without oil

Ingredients:
Raw Mango - 2 nos
Turmeric Powder - 1 tsp
Salt - 3 tbsp
Red Chilli powder - 1 tbsp
Mustard Seeds - 1 tbsp
Asafodeita - 2 pinches

Method
Cut the mangoes into 1 inch big pieces. Spread the cut pieces in a plate. Sprinkle salt and 1/2 tsp of turmeric powder on top and ensure all the pieces are coated with it. Set aside for 3 to 4 hours. Spread the pieces in a drainer (colander)  and place it in sun for 2 to 3 hours to remove the excess water. Spread the pieces in a clean cloth. 



Transfer the pieces to a large bowl and sprinkle the rest of the ingredients together and toss well to mix all the ingredients thoroughly. Put the pieces in a clean jar and keep aside. Keep the jar in a dry place. Keep the jar in hot sun for 2 hours daily for a week and store again in cool dry place. Shake the jar regularly. 



After a week refreigerate the pickle jar.

Mango Neem Flower Pachidi - A recipe for Tamil New Year

Tamil New Year, or Chittirai Varuda Pirappu is round the corner and one of the main dishes that is made on this day is Mango Neem Flower Pachidi.

The neem flower can be dried and added after frying in ghee or can be add fresh.

Ingredients:
Mango - 1 medium sized
Asafodeita - 1 pinch
Salt - To taste
Turmeric Powder - 1 pinch
Green Chillies - 2 nos
Jaggery - 1/2 cup
Mustard Seeds - 1/4 tsp
Oil or Ghee - 1 tbsp
Neem Flowers- 1 tbsp (fresh or dried)

Method to make Mango Neem Flower Pachidi:
Wash and peel mangoes. Cook mangoes in 1 cup of water turmeric powder and 1/2 of salt. When the mangoes are soft remove and let it cool. In 1/4 cup of water add salt and stir well till it dissolves. Strain it through a sieve to remove impurities. Add fresh neem flowers and let it boil. When the jaggery thickens add the cooked mango to it.

Temper mustard seeds, green chillies in oil or ghee.

Note:
The neem flowers can be added while tempering too. The pachidi can be decorated with finely chopped coriander leaves.

Recipe for cut mango pickle

When I saw mangoes in the shop today (green ones), I simply grabbed them as I wanted to make pickle which is mine and my hubby's favourite. Easy to make pickle at home. It wont last long if it is not refrigerated. Even if refrigerated use it within a week.

Ingredients:
Raw Mangoes - 2 nos
Methi Powder - 1 tsp (optional)
Asafodeita - 2 pinches
Red Chilly Powder - 1 tsp
Salt to taste
Gingely Oil - 2 tbsp

Method to make cut mango pickle:
Wash and cut mango into small cubes. Spread the pieces in a bowl. Sprinkle salt, Red Chilly powder, Hing and Methi powder and mix them throughly so that all the pieces are evenly coated. Heat gingely oil and pour it on to the mango pieces. Mix again thoroughly. Let it cool and transfer it to an airtight container.

Recipe for Mambazha Morekuzhambu - A kerala special

Its Mango Season and soon ripe mangoes will start coming in and this is one recipe I tasted last year in one of my friends house, I have made a few changes according to my taste.

Ingredients:
Ripe Mango - 1
Turmeric powder- ½ tsp
Grated coconut- 1/2 cup
Cumin seeds- 1 tsp
Green chillies- 4 to 6
Coconut oil- 2 tbsp (which gives more of Kerala taste)
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves a bunch
Curd Unsour - 1 Cup
Curd Sour - 1 Cup
Water- 4 cups
Salt to taste
Dhaniya - 1/4 cup
Gram Dhall - 4 tbsp
Asafodeita Powder - 2 pinches

Method:
Cut the mango pieces and cook in water along with turmeric powder, green chilly (slit in the middle vertically) and salt. Soak Dhaniya, GramDhall, Cumin Seeds in water for 30 mins. Grind it (dont drain the water, that water can be used while grinding) along with coconut and remaining chillies. The paste should be very fine one. Add the paste to the cooked mango and when it boils, simmer and add the curds and let it boil again, when it frosts, remove from fire.

In a pan, add the coconut oil add mustard seeds and when the seeds splutter add fenu greek, asafodeita powder and curry leaves. Add it to the cooked mixture.

Mango Lassi

Ingredients:
Thick unsour curd - 1 cup
Sugar - 1 spoon
Mango puree - 1/2 cup
Mango Ice cream - 1 scoop
Salt - 1/2 spoon
Ice cubes - 2
Water - 1/4 cup

Method:
Blend all the ingredients in a blender. Serve chilled in tall glass. Decorate the tip of the glass with a slice of mango and Mango Wafers.

Mango Milkshake

Ingredients:
Mango Puree- 1/2 cup
Milk - 3/4th cup
Mango Ice cream - 2 scoops
Sugar - 2 spoons

Method:
Blend mango puree and milk and one scoop of mango ice cream along with sugar in a blender. Serve in a tall glass with the remaining scoop of ice cream.

Mango Pickle a different method

This can be used as a side dish for curd rice, chappati, dosa etc. Refrigerate it and use it within a week.

Ingredients:
Green Raw Mango - 1/2 Kg (Now the shops sell mangoes only in kgs). Around 3 medium sized or 2 big sized ones.
Onions - 2 (finely chopped)
Garlic - 6 Flakes chopped
Ginger - 1/2 inch piece finely chopped
Red Chillies - 6 to 8 (depending upon its spiciness)
Jeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - To taste
Jaggery - 1 tbspn
Oil - 4 tbspn
Water - 2 cups

Method:
Roast and grind the cumin seeds along with ginger and garlic (instead of cumin, fennel(sombu) can also be added). Heat oil in a pan and add onions to it, when it gets tender, add the ground mix and turmeric powder and mix thoroughly. Let it cook for a few seconds. Now add the mango pieces and jaggery. Add water and salt and cover it to cook. When it becomes thick, sim the stove and remove the lid. Saute till the entire water is absorbed.

If you are refrigerating it before serving, heat a little quantity and either microwave it or heat it in a kadai for a min or two.

மாம்பழ மில்க் ஷேக்

நன்கு பழுத்த மாம்பழம் - இரண்டு (நல்ல விழுதாக அரைத்து கொள்ளவும்)
பால் - ஒரு லிட்டர் (முக்கால் லிட்டர் ஆகும் வரை காய்ச்சவும்)
சர்க்கரை - எட்டு டேபிள் ஸ்பூன்
ஐஸ் கியூப்ஸ் - தேவையான அளவு

பாலை நன்றாக ஆற விடவும். பாதி அளவு மாம்பழ சாறு சர்க்கரை சேர்த்து நன்றாக அரைக்கவும். பின்னர் அதில் பாக்கி உள்ளவற்றையும் சேர்த்து நன்றாக அரைத்து கலக்கி, சில் என்று பரிமாறவும்

Recipe for Mango Rice (மாங்காய் சாதம்) in Tamil

நல்ல புளிப்பான மாங்காய் (கிளி மூக்கு மாங்காய் சிறந்தது) - ஒன்று துருவியது

நன்கு உதிரியை வடித்த சாதம் (பாஸ்மதி அரிசியை இருந்தால் சுவை கூடுதலாய் இருக்கும்.

தாளிக்க - கடுகு, பெருங்காயம், பச்சை மிளகாய் (பொடியாய் நறுக்கியது), ஒரு ஸ்பூன் நல்லெண்ணெய், எட்டு ஸ்பூன் நெய்.

மாங்காயை தூள் சீவி துருவி கொள்ளவும். வானெலியில் நெய்யையும், நல்லெண்ணையும், சேர்த்து, கடுகு, பெருங்காயத்தை தாளித்து, பச்சை மிளகாய் சேர்த்து, மாங்காய் துருவலையும் போட்டு, நீர் சண்ட வதக்கி கொள்ளவும். மங்கை அளவிற்கேற்ப உப்பு சேர்க்கவும். நன்றாக சூடு ஆறியதும் சாதத்துடன் சேர்த்து கலக்கவும். சுவைக்கு ஏற்ப உப்பு சேர்த்து கொள்ளவும்

How to make Mango Halwa (மாம்பழ அல்வா)?

நல்ல இனிப்பான மாம்பழ சாறு ஒரு கப்
சர்க்கரை கால் கப்
தேன் இரண்டு டேபிள் ஸ்பூன்
சுக்கு போடி - ஒரு சிட்டிகை
பாதாம் பருப்பு - பத்து முதல் பன்னிரண்டு (அலங்கரிக்க) ஊற வைத்து தோல் உரித்து இரண்டாக உடைத்து வைத்து கொள்ளவும்

பாதாம் பருப்பு தவிர மற்ற அனைத்தையும் ஒன்றாக கலந்து அடுப்பில் ஏற்றி, கை விடாமல் கிளறவும். நன்றாக அல்வா பதம் வந்து பாத்திரத்தில் ஒட்டாமல் வரும் பொழுது பாதாம் பருப்பை சேர்த்து கிளறி இறக்கி விடவும்.

How to make Mango Halwa (Using Microwave)

Here comes the summer and also comes the Mango Season. Let me start my recipie list with one of my favourites.
The time taken to prepare and cook this Halwa is 45 minutes. The quantity that I have given here will serve 12 people. Increase the quantity proportionately for more people.

Ingredients:
Ripe mango peel skin and cut into small pieces or mashed into a pulp - 2 cups
Sugar - 1 Cup
Ghee - 1 Tbsp

Method:
Take the mango pulp and sugar in a micro proof casselore or a shallow glass dish and cook in a micro high for 4 mins. The bowl should not be closed. Remove from the oven, mix well and cook in micro medium for 16 mins. Keep stirring in between. Let it cool for 2 mins and mix it well and micro high for another 3 mins. This will help the halwa to thicken. Add the ghee and mix well and let it stand for another 2 mins.