Mango recipies

Mangoes tamilnadus special...That too in summer everything we eat will be added mango flavour at least. I have collected some delightful recipes of mangoes and published here. Try it and enjoy! Mango thokku- grated spicy mango Ingredients needed Mango grated - 2 cups heaped (You can use any sour variety) Turmeric powder- a pinch Chilli powder -1/4 cup (Can use homemade chilli powder which it not very hot - use less if using store bought powder) Salt -2 1/4 tbsp or as required Mustard seeds - 1 tsp Asafoetida/Hing -1/4 tsp Fenugreek powder/ vendhayam (dry roasted and powdered) - 1/2 tsp Sesame seed oil/ gingerly oil -1/4 cup + 2 tbsp Preparation Wash mangoes well and wipe it dry. Peel the skin and grate the mangoes using a grater. Dry roast fenugreek seeds in a pan (do not brown it) and powder it. Keep it aside.

Method Heat oil in a kadai , add mustard seeds and hing, when mustard splutters, add the grated mango and turmeric powder and saute nicely for a few minutes. (keep the flames low) Then only you should add chilli powder and salt. After adding chilli powder and salt, saute nicely till oil separates.Keep it in low flame otherwise it will get burnt. Then add fenugreek powder, mix well and switch it off. Leave it to cool. Store it in a dry container and refrigerate it. It can be used as a condiment for curd rice, paratha, bread, sandwich, idli etc. It will last a month. Tips It is preferable to use sesame seed oil for making pickles. Can use powdered rock salt and homemade chilli powder for all pickles as it is free of additives. Use dry spoon and take only needed quantity from the refrigerator. Store it in a clean and dry bottle or container.

Mango pickle- instant one

A very simple and easy pickle recipe. Even bachelors can prepare this.This goes well not only withcurd rice but also with sambar rice. Now to the Instant mango pickle recipeIngredients needed Raw mango -1 cup (chopped) Chilli Powder -1/2 tsp Salt as required For the seasoning Oil -2 tsp Mustard - 3/4 tsp Asafoetida/Hing - a pinch Curry leaves - little (optional) Method Chop mango into small pieces with the skin. Add salt and chilli powder. Heat oil, add mustard seeds, when they splutter, add asafoetida, curry leaves and add it to the mangoes.

Mix well and serve with curd rice or sambar rice. Can be stored in the refrigerator for 2 days.

Aavakka pickle
Ingredients 1. Raw mangoes 1 kg 2. Mustard seeds 150 grams 3. Red chilli powder 150 grams(MTR is good) 4. Salt 150 grams 5. Sesame oil 250 grams 6. Kabuli channa 100 grams(optional) Method 1. get the mangoes cut as per instructions mentioned above. 2. Spread the cut mangoes on a plate, wipe each piece with a clean white cloth. 3. Grind mustard to a fine powder. Mix salt, chilli powder and mustard powder. 4. In a dry Tupperware or glass container, place some mango pieces and spread some mixed powder, channa and pour some oil. 5. Repeat this with remaining ingredients. Mix with a large laddle. 6. In two days the oil will rise up. While serving drain the oil. The pickle should always have a layer of oil floating at the top .

Guntur chilli powder gives the exact flavour and taste. You can also get the chillies freshly ground in a mill if you are making large quantities. You can increase the chilli powder as per taste.

Mango sambar
Ingredients Raw Mango (chopped) -1 cup Drumstick -1 Brinjal -1 Sambar powder -2 tsp Turmeric Powder - a pinch Tur dal -1/4 cup For the seasoning Oil - 2 tsp Mustard seeds -1 tsp Hing - a pinch Curry leaves - little Preparation Slightly scrap the skin of mangoes and cut it into medium sized cubes.

Pressure cook tur dal with a pinch of turmeric powder till soft, mash it and keep it aside.

Method

Heat oil, add mustard seeds, when it splutters add hing and curry leaves. Now add brinjal, drumstick, sambar powder, turmeric powder and saute for a few seconds. Add a cup of water, needed salt and boil till the vegetables get cooked. Then add cooked tur dal, 1/2 cup of water and mango pieces. Simmer and cook for a few minutes. Easy mango sambar is ready to be served with rice and curry.

Mango rabri
Ingredients needed Whole milk - 2 1/2 cups Juicy ripe mango pieces - 1 cup Sugar - 1/4 cup or as required Pistachio - 5-6 Almonds - 4

Cardamom Powder - 1/4 tsp Saffron - 4 small strands

Preparation Soak almonds in hot water for 20 minutes. Remove the skin and cut it into thin slices. Keep slivered almonds aside. Chop pistachio into small pieces. Soak saffron is a little warm milk. Puree the mango pieces in a blender with a little milk. Method Boil milk till it reduces to half the quantity. Add sugar and let it dissolve. Remove from flame and let it cool. After it cools, add mango puree, powdered cardamom, chopped pistachio, almonds and saffron. Refrigerate it and serve chilled.

Mango Pachadi Recipe

Ingredients needed Raw mango -1 1/4 cup (1 cup heaped and another 1/4 cup). Use tangy mango. Jaggery -1 cup Neem flowers -1 1/2 tsp Ghee -1 tsp For the seasoning Oil -1 tsp Mustard -1/2 tsp Red chilli -1 Green chilli -1 (cut it into 2 and slit it) Preparation Scrap the skin of the mangoes slightly. No need to take the skin fully. Chop it into medium size pieces. (I personally love it with a little skin on it) Heat jaggery in 1/4 cup of water and filter it to remove

any impurities. Method Cook the mango pieces in a little water till soft. It should not be mushy, so do not over cook it. Boil the filtered jaggery for a few minutes, then add the cooked mango and boil till it becomes a little thick. Heat a tsp of oil, add mustard seeds, when mustard splutters, add red chilli, green chilli and add it to the pachadi. Delicious mango pachadi can be served like this.