Tuesday, Sep 30, 2014

Five mango recipes to try this summer

The five mango recipes that you can quickly make The five mango recipes that you can quickly make
Written by Sanghamitra Mazumdar | New Delhi | Posted: June 19, 2014 4:57 pm | Updated: June 20, 2014 10:22 am

Monsoon hasn’t reached many parts of the country yet and the mercury is still hovering around the 40-degree Celsius mark. But when a long vacation in the hills is not an option for everybody, the best alternative is to look at the positives of summer. And mangoes are definitely one of them. Here are five simple mango recipes to cool you off.

MINTY AAM PANNA

Ingredients:
Raw mangoes: 3-4
Mint leaves: 1 cup
Sugar: 1 cup
Black salt: 2 teaspoons
Cumin seeds: 1 teaspoon
Lemon: 1
Water: 1 litre
Salt to taste

Preparation:
Roast the mangoes and set aside. Also roast the cumin seeds and grind it. Take 1 litre water in a tumbler and mix the sugar, salt and rock salt. Once cool, peel the mangoes and extract its pulp with a spoon. Now make a paste out of it and mix it with the water. Add crushed mint leaves, roasted cumin power, lemon juice and serve with lots of crushed ice.

Note: 
In case you are using a mixie to grind the mangoes and the mint leaves, do leave some of the pulp aside. Add it later for the coarseness.
Though you would not be able to keep your hands off it, the drink can stay in the fridge for up to 4 days.
You can use sugarfree or jaggery instead of sugar, or use more sugar or less suiting your taste.
Roasting the mangoes gives the drink a smoky flavour. You can also use boiled mangoes and have an equally tastful experience.

Do leave some of the pulp aside. Add it later for the coarseness | Source: Sanghamitra Mazumdar Do leave some of the pulp aside. Add it later for the coarseness | Source: Sanghamitra Mazumdar

RAW MANGO AND COUSCOUS SALAD

Ingredients:
Couscous: 1 cup
Chopped raw mango: 1 cup
Chopped onions: ½ cup
Chopped tomatoes: ½ cup
Chopped capsicums: ½ cup
Salt: To taste
Pepper powder: To taste
Dried rosemary (optional): 1 teaspoon
Chilli flakes: ½ teaspoon
Juice of one lemon
Coriander/mint leaves: 2 tablespoons

Preparation:
Prepare couscous as per instructions on the packet. Usually, for one measure of couscous, you need an equal measure of hot water. Mix all the ingredients together and season with salt, pepper, chilli flakes, lemon juice and dried rosemary. Your cold salad is ready to serve.

Note:
While this is a vegetarian version, you always have the option of using shredded chicken and other protiens to add meat to the dish.

salad While this is a vegetarian version, you always have the option of using shredded chicken and other protiens to add meat to the dish. Source: Sanghamitra Mazumdar

MANGO PULISSERY

Ingredients:
Ripe mangoes: 4 (medium)
Turemric powder: 1/2 teaspoon
Chilli powder: 1/2 teaspoon
Curd/yoghurt: 1 cup
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Fenugreek seeds: 1 teaspoon
Grated coconut: 1 cup
Green chillies: 2-3
Whole red chillies: 2-3
Water: 2 glasses
Salt to taste
Curry leaves: 2 stems
Oil: 1 tablespoon

Preparations: 
Peel the mangoes and boil in water with salt, turmeric powder and chilli powder. Grind the coconut, cumin seeds and green chillies into a smooth paste and add it to the boiling mangoes. Bring it to a boil and turn the off the heat. Whip the curd/yoghurt to make it smooth and mix it with the mango curry. Now heat oil and add mustard and fenugreek seeds. When they crackle, add the whole red chillies and curry leaves. Add this to the curry and mix well.

Note:
Make sure the curd doesn’t split when you add it to the mango curry.
The Kerala dish tastes best when served with rice.
You can add a little jaggery if you want it sweeter.

This Rajasthani dish serves as an instant pickle and goes very well with pooris and parathas. | Source: Sanghamitra Mazumdar Mango Lunji serves as an instant pickle and goes very well with pooris and parathas. | Source: Sanghamitra Mazumdar

MANGO LUNJI

Ingredients:
Raw mangoes: 2
Sugar: 1/2 cup
Salt to taste
Black salt: 1 teaspoon
Cumin seeds: 1 teaspoon
Fennel seeds: 1 teaspoon
Lemon: 1
Whole red chillies: 2 (small)
Oil: 1 tablespoon
Water: 1 cup
Termeric powder: 1/2 teaspoon
Chilli powder: 1/2 teaspoon

Preparation:
Roast 1 teaspoon cumin seeds and set aside. Peel the mangoes and cut them into small cubes. Heat oil in a pan and add fennel seeds and the whole red chillies. Once the fennel and red chillies crackle, add the mangoes and fry till golden brown. Add water, turmeric power and chilli powder and wait for the mangoes to soften a bit. Now, add the sugar, salt and black salt and wait for the chutney to thicken. Once the desired conistency is achieved, turn off the heat. Add roasted cumin power and lemon juice. Serve when cool.

Note: 
This Rajasthani dish serves as an instant pickle and goes very well with pooris and parathas.
You can store the dish in the refrigerator for a week.

MANGO MOUSSE

Ingredients:
Ripe mangoes: 4-5
Powdered sugar: 1 cup
Full cream: 200g
Eggs: 2

Preparation: 
Cut the mangoes into small pieces and grind them smooth along with 2 tablespoons of sugar. Set aside. Separate the eggs and whisk the whites till they form soft peaks. Add half cup of sugar and beat until stiff peaks are formed. Set aside. Whip the cream with the rest of the sugar and egg yolks till soft peaks are formed. Now gently fold in the mango puree and then the whisked egg whites and pour in short glasses/cups and refrigerate till the mousse is set. Garnish with your choice of crush/whipped cream or mango pieces and serve.

Note: 

Be careful while whipping the cream, it should not become grainy.

Be careful while whipping the cream, it should not become grainy. Source: Sanghamitra Mazumdar Be careful while whipping the cream, it should not become grainy. Source: Sanghamitra Mazumdar
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