Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts

Mamidikaya Pulihora Raw mango Fried Rice

Tuesday, February 18, 2014 by Unknown

This is the authentic rice recipe, during festival season in all homes in India. This is the favorite food of every one. The tangy and fresh mango flavor imparts to rice and it tastes heavenly. I really love raw mango recipes. We can make variety of recipes with it for example mango chutney, mango thokku, mango dal, mango juice etc., all are yummy and tangy.


Ingredients:
Riced- cooked- 4cups
Raw mango- 1 cup
Salt to taste
Turmeric
Cumin seeds- 1/2ts
Mustard seeds- 1/2ts
Pea nuts/ phalli/ground nuts-one fist full
Green chili/ pepper-5 or 6 depending on heat you want
Oil-2ts
red chili-1
cashew nuts- few(optional)
Curry leaf-3in number(optional)
Chana dal/sensga pappu-1/2tbsp
Urad dal/minapa pappu-1/2tbsp





Method:
Directions
Grind mango and green chili to fine paste. Heat oil in a pan under medium flame and add cumin seeds and mustard seeds, when they starts to splatter add ground nuts and saute them till they roast thoroughly. Now add urad dal+chana dal+ red chili + turmeric + curry leaf+cashew nuts. Saute and cook under medium flame, finally add salt and mix well. Now add mango paste+salt  and mix well. Cook under medium flame until raw flavor goes away. Now   add rice to it and mix well. check for salt, add if required. Keep stirring under medium flame for 2-3min. turn off the stove and serve hot.
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MANGO PACHADI WITH AGAVE NECTAR

Monday, February 3, 2014 by Unknown



Mango pachadi is a true delicacy for us. Prepared with unripe mangoes and jaggery, this simple dish is such a relish with just rice and curd or rasam. I tried this pachadi with agave nectar from the request of a friend who was also cutting down her carbs. Initially I thought of adding honey with any sugar substitute for the pachadi but from the diabetic stand-point, though jaggery and honey are considered healthy and wholesome (these do not raise the triglycerides as compared to refined sugar for people with diabetics) but they are still on the high glycemic index range. High glycemic index foods generally raise the blood sugars quickly compared to their counterparts. Agave nectar is a natural sweetener with low glycemic index and the perfect substitute for honey or molasses. I felt this was perfect for this pachadi, moreover the taste of this mango pachadi was as close to the traditional dish made with jaggery. Dear friends, do try this dish with agave nectar and let me know how it turned out for you :)



INGREDIENTS:

  1. Unripe mangoes, 2.
  2. Agave nectar, any type, darker version gives a good color to the dish, ½ cup or more, depending upon sweetness.
  3. Salt, a pinch.
  4. Curry leaves, a handful.
  5. Red chilies, 1-2.
  6. Mustard seeds, ¼ teaspoon



PREPARATION:

Peel the skin off the mangoes and cut into small bite-size pieces. Heat a pan with some oil. Add the mustard seeds when the oil is hot and let them splutter. Then add the red chilies and curry leaves and fry for a few seconds. The chilies can be kept whole or broken according to heat preferences. Then add the mangoes along with salt and enough water to cover the mangoes and cook closed under medium flame for 10-12 minutes until the mangoes are cooked and tender. At this point, add the agave nectar and mix everything well. Cook for 5 more minutes and switch off the stove. Enjoy mango pachadi with any type rice varieties or chapathis.

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Instant Gol Keri Mango Jaggery Pickle

Wednesday, January 29, 2014 by Unknown

This delicious Mango pickle (gol keri nu athanu ) is a famous Gujarati pickle. This Pickle is sweet, spicy and sour in taste. Traditionally, the mango is marinated in turmeric and salt water for 2 days after that the mangos were sun-dried for 2 to 3 days. Again marinate for 2 to 3 days with spices. So all process is very lengthy and take a lot’s of time. here I make this pickle in Microwave it’s very easy and quick recipe.u can prepare with in 20 minutes. You can store this pickle in a cool dry place up to a six month.









Ingredients:
1.      250 grams raw sour mango cut in cubes
2.      2 tablespoon salt
3.      1 teaspoon turmeric powder
4.      250 grams grated jaggery or brown sugar
5.      4 to 5 dry kharek (thoory dates)
6.      2 tablespoon oil
7.      3 tablespoon split yellow mustard seeds
8.      1 tablespoon split fenugreek seeds
9.      1 tablespoon whole coriander seeds
10.  1/2 tablespoon fennel seeds
11.  1 teaspoon asafetida
12.  2 tablespoon red chili powder
13.  1/4 teaspoon turmeric powder
14.  1 teaspoon salt  
Method:
1.      Wash, wipe and peel the skin of the mangoes, cut in cube.
2.      In one large bowl combine mangoes, 2 tablespoon salt and 1 teaspoon turmeric.
3.      Leave for 5 to 8 minutes, every 2 to 3 minutes toast well.
4.      Now remove the mango cubes in microwave safe bowl.
5.      Cut the kharek lengthwise and mix with mangoes.
6.      Cook in microwave for 30 seconds in high heat.
7.      Remove and mix well the mangoes again cook for 30 seconds.
8.      Cook until mangoes very little soft, don’t over cook.
9.      Keep these mangoes aside for 2 minutes than mix in jaggery.  
10.  Now in another microwave bowl heat the oil until smoke.
11.  Add all spices mix well cover and leave this mixture for 5 minutes
12.  Stir the mango and jaggery mixture, after 5 minutes mix all spices and mango. Mix well.
13.  Now after every 4 to 5 hours stir well this mango pickle.
14.  Store in a sterilized glass jar and allow the flavors of the pickle to mellow down.
15.  Serve after 2 days with Gujarati mealJ.
Note:
You can substitute jaggery for granulated white sugar or brown sugar.
Make sure not to use wet spoon while scooping the pickle.  
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A Perfect pair Mango with Sticky rice Khao niew ma muang

Saturday, January 18, 2014 by Unknown


 

Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai  dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave.  The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave  I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.







Ingredients:

For Rice:
  1. Thai white glutinous rice
  2. Water as needed
  3. 1 mango sliced
  4. Mung beans for decoration
For Coconut sauce:
  1. 3/4 cup coconut milk (fresh or caned)
  2. 1/3 cup sugar
  3. 1/4 teaspoon salt
For Topping sauce:
  1. 1/4 cup coconut milk
  2. 1 ½ teaspoon sugar
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon tapioca flour, rice flour or cornstarch
Method:
  1. Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
  2. Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
  3. In microwave cook 10 minutes in high hit. Take it out and stir.  
  4. While steaming prepare the sauce for the rice. 
  5. Add the coconut milk to a saucepan along with the sugar and salt.
  6. Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
  7. Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
  8. When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
  9. Keep adding more until you reach saturation point. (Depending on the rice absorb.)
  10. It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.  
  11.  Let it sit for 5 to 10 minutes. The rice should be a little mushy.
  12.  Sliced mango and arrange on a plate sticky rice next to it.
  13. Add a spoon of the topping sauce and garnish with fried mung beans.(oops  in my kitchen no have).
  14. This dish is not eat very cold or hot you can enjoy in room temperature.
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