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

July 17, 2015

Mango mastani recipe

mango mastani in serving glasses
Mango mastani recipe - I never leave a chance to sip mango mastani at Sujatha Mastani, Sadashiv Peth, Pune. Whenever we go to Lakshmi road  for shopping, it is our favourite spot to relish the creamy mango mastani and we enjoy it thoroughly in true sense. During summer this mastani parlour is always over crowded and sometimes, to get the seat, we have to wait for at least half an hour and in the end when we get the chance it is worth waiting.

Off late, I have started to prepare mango mastani at home because we can't go so far every time to relish this delicious drink. Mangoes are still available in the market. Alphonso, kesar, payari are good varieties of  mangoes which gives thick and sweet pulp which is ideal for preparation of mastani.  

Now I explain you about the mango mastani in brief. It is nothing but thick chilled mango milk shake and topped with a scoop of mango ice creamUsually Mastani is served in a large glass with a straw to sip the milkshake and spoon to eat the ice cream. If you haven't tasted mango mastani yet, try it once and you will be amazed by its taste.

Mango Mastani 

Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Beverage-Drink
Cuisine : Punjabi
Yield : serves 2 
Author : Vidya Chandrahas


Ingredients 
  • 2 large sized mangoes (preferably alphonso)
  • 2 tbsp sugar or as required
  • 3 cups milk or as required
  • 4 scoops mango ice cream

Method
  1. Wash and peel the mangoes. Cut them into small pieces and transfer to a bowl. 
  2. Place this bowl in the refrigerator for an hour. Allow the mango pieces to chill. 
  3. While making the mastani, remove the mango pieces  from the refrigerator. Put the mangoes and sugar in a mixer jar.
  4. Place the milk in the refrigerator and chill it. 
  5. Remove the chilled milk from the refrigerator and add it to the mango pieces and sugar.
  6. Blend it to a smooth paste to make a thick milk shake. Transfer it to a large bowl.
  7. Place this bowl in the refrigerator if you want to chill it more.
  8. Pour the milk shake in the serving glasses keeping enough space to put the mango ice cream. 
  9. Put 2 scoops of mango ice cream on the top and serve immediately.


Mango mastani - step by step pictures

1.  Wash and peel the mangoes. Cut them into small pieces and transfer to a bowl. Place this bowl in the refrigerator for an hour. Allow the mango pieces to chill. 

2.  While making the mastani, remove the mango pieces  from the refrigerator. Put the mangoes and sugar in a mixer jar.
mango, sugar in mixer jar

3.  Place the milk in the refrigerator and chill it. Remove the chilled milk from the refrigerator and add it to the mango pieces and sugar.
milk added to mango, sugar

4.  Blend it to a smooth paste to make a thick milk shake. Transfer it to a large bowl. Place this bowl in the refrigerator if you want to chill it more.
blend the mango, sugar, milk to a paste

5.  Pour the milk shake in the serving glasses keeping enough space to put the mango ice cream. Put 2 scoops of mango ice cream on the top and serve immediately.

mango ice cream added

Also check some other mango recipes in this space
Mango Ice Cream
Mango Rasayana 
Amrakhand
Banana Mango Milk Shake 
Mango Lassi 

July 1, 2015

Mango kulfi recipe - How to make mango kulfi

mango kulfi ina serving plate
Mango kulfi recipe - Mango kulfi is a popular summer dessert of India. Fresh, homemade kulfi is better than store bought. There are many versions of making kulfis. This is my version and it is liked by all to whom I served it. So, I thought to share the recipe with you all. Sometimes I use Nestle milkmaid to make kulfis. 

This kulfi is unique because instead of using milkmaid and corn flour, I have reduced the milk to half by boiling it and then added milk powder as thickening agent which gives a smooth creamy texture and fabulous taste. This classic mango kulfi has pure mango flavour and it is simply delicious. As far as the method of preparation is concerned, it is very easy even for a beginner.

Mango Kulfi 

Prep time : 10 mins
Cook time : 1 hour
Total time : 1 hr 10 mins
Recipe type : Dessert
Cuisine : Indian
Yield : 10 Kulfis
Author : Vidya Chandrahas

Ingredients 
  • 1/2 liter whole milk
  • 1/2 cup fresh cream
  • 1/2 cup sugar
  • 2 tbsp milk powder
  • 1 large mango, pulp (preferably alphonso)
  • 4 cardamoms. powdered

Method
  1. Boil the milk in a large pan on high flame.
  2. When it is boiling, add the cream and sugar. 
  3. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. 
  4. Stir in between and clean the sides with wooden spatula. Use non-stick pan.
  5. Put the milk powder in a small bowl.
  6. Add 2 - 3 tbsp milk and mix well making sure there are no lumps.
  7. Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. 
  8. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.
  9. When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.
  10. Pour the mixture into the kulfi moulds. 
  11. Cover the moulds with lid and freeze for 4 hours till set.
  12. To demould the kulfi, place the mould under running water for few seconds.
  13. Serve the mango kulfi  immediately.


Mango kulfi - step by step pictures


1.  Boil the milk in a large pan on high flame.
boiling milk in a pan

2.  When it is boiling, add the cream and sugar. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. Stir in between and clean the sides with wooden spatula. Use non-stick pan.
milk reduced to half

3.  Put the milk powder in a small bowl.
milk powder in a bowl

4.  Add 2 - 3 tbsp milk and mix well making sure there are no lumps.
milk powder paste

5.  Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.
paste added to milk

6.  When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.
whipped milk and mango mixture

7.  Pour the mixture into the kulfi moulds.
pour the mixture in moulds

 8.  Cover the moulds with lid and freeze for 4 hours till set.
cover the mould with lid

9.  To demould the kulfi, place the mould under running water for few seconds.
kulfi ready to serve

10.  Serve the mango kulfi  immediately.
kmango kulfi in a serving plate


August 8, 2013

Fruit chaat recipe - How to make fruit chaat

Fruit chaat in serving bowls
Fruit chaat recipe - Fruit chaat is a mix of fruits in lemon juice and mildly spiced with chaat masala. We always prefer to have fruits in its natural form. In this recipe I have used semi ripe mango and peach. This fruit chaat is useful to those who doesn't like to eat fruits. Sugar, lemon juice and chaat masala add an extra flavor and taste to the fruits. Normally, I make this when I have two or more varieties of fruits lying idle in the fridge and want to finish it at a time. Variety of fruit chaat can be prepared with different combination. This is an easy to prepare fruit dish which gets ready within few minutes.

Preparation time - 10 minutes
Cooking time - 0 minutes
Yield - Serves 2

Ingredients
  • 2 peaches, 
  • 1 large semi ripe mango 
  • 1 lemon
  • 2 tsp sugar
  • few chopped corianders
  • Chat masala
  • Salt to taste.

Method
  1. Wash the mango and peaches.  Peel the mango. Slit the peaches and remove the seeds. Cut the mango and peaches into medium sized cubes. 
  2. In a bowl, mix together the peach and mangoes. 
  3. Add sugar and salt. Mix well with the fruit cubes.Keep this bowl in the fridge for about 30 minutes or till it chills. While serving, squeeze a little bit of lemon juice in it.
  4. Sprinkle chat masala and chopped coriander leaves on  it.

Fruit chaat - step by step pictures

1.  Wash the mango and peaches.  Peel the mango. Slit the peaches and remove the seeds.
wash the mango and peach, peel the mango

2.  Cut the mango and peaches into medium sized cubes. 

cut the mango peach

3.  In a bowl, mix together the peach and mangoes. 

4.  Add sugar and salt. Mix well with the fruit cubes. 

5.  Place this bowl in the refrigerator for about 30 minutes or till it chills.
put the fruit pieces in bowl

6.  While serving the fruit chaat, squeeze a little bit of lemon juice in it. Sprinkle chat masala and chopped coriander leaves on  it.
Squeeze lemon and garnish with cilantro and serve

August 4, 2013

Oggarane mavina hannu recipe - Tempered mango recipe

tempered mango in a serving bowl
Oggarane mavina hannu recipe - I like any dishes prepared with mango. During mango season I often temper ripe mangoes with dry red chillies, curry leaves and to get more out of it I also add chilli powder, sugar and even lemon juice. When the mangoes cook well in its own juice and combine well with other ingredients it turns very soft and tasty.This mango dish is liked by all as it is mildly spiced. I even fried the red chillies till  brown to get the smoky flavor. Usually, I serve it as a side dish to main meal

Preparation time - 5 minutes
Cooking time - 10 minutes
Yield - Serves 2

Ingredients
  • 3 ripe mangoes, peeled and cubed
  • 2 red chilies, broken into pieces
  • 10-12 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp chili powder
  • 3 tsp sugar
  • 2 tbsp oil
  • 1/2 lemon
  • Salt to taste

Method 
  1. Peel and cut the ripe mangoes into small cubes. Heat oil in a pan and add  mustard seeds to it. 
  2. When they splutter add the red chilies and curry leaves. Fry until crisp. Add the mango cubes and stir to combine.
  3. Add the chili powder, sugar and salt. Mix well with the mango. Cook  covered on low flame for 3-4 minutes or till the mangoes become soft.
  4. After 3-4 minutes, remove from the flame. While serving, squeeze some lemon juice in it.  Serve the oggarane mavina hannu hot as a side dish to main meal.
Oggarane mavina hannu ready to serve


July 26, 2013

Mango rice recipe - How to make mango rice

mango rice in a serving plate
Mango rice recipe - Raw mango rice prepared using masala bhath powder is an exotic, flavourful one pot meal, goes well with any raita or salad, pickle and papad along with butter milk. The similar type of  rice  can be prepared using carrots, onion, tomato, mint leaves or pudina, paneer, peas and mixed vegetables such as beans, cauliflower and tindora.  If you don't like to add masala bhath powder, skip it and follow the remaining process. This is one of the easiest methods of preparing the mango rice. 

Prep time: 20 mins 
Cook time: 20 mins
Total time : 40 mins
Recipe type : rice
Cuisine : Maharashtrian
Yield : serves 3
Author :Vidya Chandrahas

Ingredients
  • 1 cup rice, basmati (or any other variety)
  • 1 large raw mango, grated
  • 3 tbsp masala bhath powder(optional)
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • chopped coriander leaves
  • 1½ tbsp oil/ghee
  • Few cashew nuts

For the tempering
  • 1/2  tsp cumin seeds / jeera
  • 1 lavang 
  • 1/6" dalchini
  • 1 green chilli, chopped
  • 2 onions, finely chopped
  • 3 garlic flakes, crushed
  • 1/6" ginger, crushed

Method
  1. Wash the rice thoroughly and soak it in the water for 20 minutes. Drain the soaked rice and add 7- 8 cups of water and salt. Cook it on a medium  flame till the rice cooks well.  Drain the rice  and spread it on a plate.
  2. Heat ghee in a pan. Add jeera and chopped green chili in it. Add the chopped onion, crushed garlic and ginger. Fry till the onions are translucent. 
  3. Now add the masala bhath powder, garam masala, chili powder and turmeric powder. Saute for a minute. 
  4. Add grated mango and salt. Mix well. Cook covered on medium flame till the raw mango cooks well. When the mango cooks well, remove the lid.
  5. Add the cooked rice and mix well . Again cover it with lid. Cook the mango pulao on low flame till the rice gets substantially hot. 
  6. When it is done, remove from the flame, add chopped corianders and mix gently. Mango pulao is ready to serve. Garnish with roasted cashew nuts.
Mango rice recipe - step by step pictures

1.  Wash the rice thoroughly and soak it in the water for 20 minutes. Drain the soaked rice and add 7- 8 cups of water and salt. Cook it on a medium  flame till the rice cooks well.  Drain the rice  and spread it on a plate
cook the rice and spread

2.  Heat ghee in a pan. Add jeera and chopped green chili in it. Add the chopped onion, crushed garlic and ginger. Fry till the onions are translucent. 
make a tempering to make mango rice

3.  Now add the masala bhath powder, goda or garam masala, chili powder and turmeric powder. Saute for a minute. 
add spice powder to make mango rice


4.  Cook covered on medium flame till the raw mango cooks well. When the mango cooks well, remove the lid.

add the mangoes and cook covered

5.  Add the cooked rice and mix well . Again cover it with lid. Cook the mango pulao on low flame till the rice gets substantially hot.
add the cooked rice
6.  When it is done, remove from the flame, add chopped corianders and mix gently.  Garnish with roasted cashew nuts.

add the cilantro


7.  Serve the mango rice hot with choice of your side dish.


Note 

In the last step You can  place an  iron tawa on a medium flame and keep the pan  with mango rice over it for about 5 minutes or till the rice gets quite hot.  

July 22, 2013

Ambe sasam recipe - Mavinkayi sasive - Raw mango sasam

ambe sasam in a serving bowl
Ambe sasam recipe - Ambe sasam which is also called as mavinkayi sasive in kannada, is a simple and easy side dish made with raw mangoes. I had few raw mangoes in the refrigerator and I was looking to make side dish with it. So, I made this ambe sasam and it was so tempting and delicious. 

This is almost similar to ripe ambe sasam. But in this dish ripe mango is replaced with raw mangoes. Ambe sasam or sasive is a common dish in coastal karnataka and I like it most. This is my favorite dish and goes very well with any main meal. We like a lot of masala in this dish and I add sufficient coconut masala paste to make sure it tastes great. 

Preparation time - 10 minutes
Cooking time - 15 minutes
Yield- serves 4

Ingredients
  • 4 raw mangoes or 2 cups cubes
  • 1/3 cup jagery
  • 1 ripe mango, pulp
  • Salt to Taste

Grind to paste
  • 1 cup grated fresh coconut
  • 2 heaped tsp chili powder
  • 1/4 tsp turmeric powder

For the tempering
  • 1 tbsp oil (adjust accordingly)
  • 1 tsp mustard seeds
  • 7- 8 curry leaves
  • 4 garlic flakes, peeled, crushed or a pinch of hing

Method
  1. Wash the mangoes thoroughly and pat to dry. Peel and cut them into cubes. Peel and squeeze the pulp from one ripe mango. Keep it aside.
  2. Grind together the ingredients of grind to paste, to a smooth paste, using very little water and set aside.
  3. Heat 2 cups of water in a pan. Add the mango cubes in it. Place it on a medium flame, bring it to boil. Cook for 3-4 minutes or till the mango cubes cook half. 
  4. Add the masala paste, jaggery, mango pulp and salt. Mix well. Bring it to boil. Cook till the mango cubes turn soft. When its done, remove from the flame.
  5. Heat ghee or oil in a small frying pan and add mustard seeds in it. When they splutter, add crushed garlic or hing. Fry until light brown.  Add 7-8 curry leaves and fry until crisp. Remove from the flame.
  6. Pour this tadka over the hot mango sasam. Mix well.Serve hot with roti or chapati and steamed rice and curry.

Ambe sasam - step by step pictures

1.  Wash the mangoes thoroughly and pat to dry.
wash and pat dry the mangoes


2.  Grind together the ingredients of grind to paste, to a smooth paste, usinng very little water and set aside.
ground masala paste

3.  Peel and cut the mangoes  into cubes.
 peel and chop the mango


4.  Boil the mangoes in sufficient water until mangoes cook to half.
boil the mango


5.  Add the ground masala paste, jaggery salt and water to make a medium thick gravy. Cook till the mangoes are soft.
add masala paste


6.  Make a tempering mentioned under for the tempering. Remove from the flame.
make a tempering


7.  Pour the tempering on hot ambe sasam and mix well.
pour the tempering on sasam

8.  Serve ambe sasam hot with choice of your main meal.
sambe sasam is ready to serve

July 21, 2013

Ukdambe gojju recipe - Boiled raw mango gojju recipe - how to make ukdambe chutney

Ukdambe gojju recipe - In my home town, lots of rival or ghonta variety of mango trees are there. These varieties are used to make boiled mangoes or ukdambo which is stored in boiled salt water in a jar. These boiled mangoes are used  during rainy season when there is a shortage of vegetable.You can also make chutney by boiling raw mangoes as and when required. I have prepared this chutney by boiling mangoes in salt water and used them immediately. Ukdambe gojju goes great as a side dish for a vegetarian meal.

Preparation time - 10 minutes
Cooking time - 30 minutes
Yield - serves 4

Ingredients
  • 2 ukdambo / boiled raw mangoes
  • 1½ tsp salt or as required

Grind to paste
  • 1 cup grated fresh coconut
  • 6 garlic flakes, peeled, chopped
  • 2 heaped tsp chili powder

Method
  1. Take 4 glasses of water in a deep  pan. Add 2 tbsp of salt in it.  
  2. Wash 2 raw mangoes  thoroughly and place them in the water.
  3. Keep this pan over a flame and cook till the mangoes turn soft. 
  4. When mangoes cooked properly, remove them from the water.
  5. When the boiled mangoes cool, grate them along with skin.
  6. Grate fresh coconut and chop the garlics. Add the chily powder
  7. Mix together the coconut, garlic and chili powder. 
  8. Now grind the coconut mixture,  to a smooth paste, using as less water as possible.
  9. Transfer the masala paste and grated mango,  to a plate. 
  10. Add the salt and mix till the grated ukdambo and masala paste combine well.
  11. Serve the ukdambe gojju along with any main course dish.
Ukdambe gojju - step by step pictures

1.  Wash the mangoes thoroughly.

2.  Take 4 glasses of water in a deep  pan. Add 2 tbsp of salt in it.  Wash 2 raw mangoes thoroughly and place them in the water. Keep this pan over a flame and cook till the mangoes turn soft. 

3.  When the boiled mangoes cool, grate them along with skin.

4.  Grate the fresh coconut and chop the garlics. Add the chilly powder

5.  Mix together the coconut, garlic and chili powder. 

6.  Now grind the coconut mixture,  to a smooth paste, using as less water as possible. Transfer the masala paste and grated mango,  to a plate. 

7. Add salt and mix with a spoon  till the grated ukdambo and masala combine well

8.  Serve the ukdambe gojju with any main course dish.
Note
  1. Though 4 mangoes are shown in the picture below, I have used only 2 mangoes for preparing gojju or chutney and kept the remaining 2 ukdambo in the refrigerator to use it later.
  2. You can use any variety of raw mango for the preparation of this chutney. This Gojju or chutney can be stored in the fridge for 2 to 3 days.

July 12, 2013

Ambe sasam recipe - Mavina hannina sasive recipe - How to make mango sasive

ambe sasam in a serving bowl
Ambe sasam recipe - Ambe sasam is an absolutely delicious dish of coastal karnataka and it is my favorite too. This is prepared with ghonta variety  of mangoes,  grown in the backyard of the house. It has sweet and slightly tangy taste which is specifically  used to prepare sasive.

These mangoes are small in size and full of fiber with slightly tangy thin pulp. These are specifically  used to prepare sasive or sasam. The gravy is prepared using fresh coconut. 

Tanginess of the mango is balanced by adding jaggery. Chilly powder adds an exotic taste to the dish. The mango sasive is made in various ways in konkan cuisine and it tastes great. Usually it is served as a side dish to main meal.

Preparation time - 15 minutes
Cooking time 15 minutes
Yield - serves 4

Ingredients
  • 10 mangoes ( ghonta variety)
  • 1/3 cup of jaggery
  • Ghee/oil
  • Salt to taste

Grind to paste
  • 1 cup fresh coconut, tightly packed
  • 1/2  tsp mustard seeds, spluttered in ½ tsp oil
  • 1/4 tsp fenugreek seeds/methi, fried 
  • 3 + 1/2  tsp chilly powder 
  • 1/4 tsp turmeric powder
  • 1 cup  water

For the tempering
  • 2 tsp ghee
  • 8-10 curry leaves
  • 1 tsp mustard seeds

Method
  1. Wash and peel the mangoes. Squeeze out the pulp of 4 mangoes in a bowl. Keep it aside.
  2. Grind together the ingredients  mentioned under grind to paste into a smooth paste adding a cup of  water. Keep it aside.
  3. Pour the masala paste into a large pan. Add  mango pulp, jaggery, salt and a cup of water.
  4. Mix well till the jaggery dissolves in it. Now place peeled mango in it.  Mix gently. 
  5. Bring it to boil and cook on a medium flame for 3-4 minutes or till the mangoes become soft.  Simmer till the gravy  is slightly thickens.  When done, remove from the flame. 
  6. Heat 2 tsp of ghee in a small pan. add mustard seeds to it. Allow them to splutter. Now add curry leaves to it and saute for few seconds.
  7. Pour this tempering over hot mango sasive. Mix well.  
  8. Serve the mango sasive hot with chapathi or roti and steamed rice and curry.


 Ambe sasam - step by step pictures


1.  Wash and peel the mangoes. Squeeze out the pulp of 4 mangoes in a bowl. Keep it aside.
wash the mangoes


2.  Squeeze out the pulp of 4 mangoes in a bowl. Keep it aside.
peel and squeeze pulp from 4 mangoes

3.  Grind together the ingredients  mentioned under grind to paste into a smooth paste adding a cup of  water. Keep it aside.
grind the masala paste

4.  Pour the masala paste into a large pan. Add  mango pulp, jaggery, salt and a cup of water to it. Mix well till the jaggery dissolves in it.

5.  Now place peeled mango in it.  Mix gently.
 mix the masala, mango pulp, jagger salt and peeled mangoes together



6.  Place the pan  on a medium flame. Bring the sasam to boil and simmer till it thickens. 

7.  Make a tempering with the ingredients mentioned under for the tempering and pour it on hot sasam. Mix well.

8.  Serve the mango sasam hot with choice of your main meal.

pour the tempering on the mango sasive

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