All nice things have to come to an end and so does another edition of BM. At least for me.
I wont be participating in the coming week and life is going to be very hectic for sometime now. A bed and homemade food has never looked more attractive for me. I have no idea what I am going to pack for the new apartment, but I have already packed the rice and the rice cooker along with my MIL’s trusted pickle.
See ya all in the next edition! Meanwhile, enjoy this cool treat – so perfect to beat the heat outside.
- Mango puree : 1 cup
- Thick yogurt : 1 cup
- Sugar : 1/3 cup, or more depending on the sweetness of mangoes
- Cardamom powder : to sprinkle on top
- I leave the yogurt in the South Indian coffee filter overnight, to drain off the excess water,you can do this by hanging the yogurt in a muslin cloth for 2-3 hours.
- Mix the yogurt with mango puree and add the required amount of sugar. You need to adjust the quantity of sugar depending on the sweetness of mangoes and your personal preference.
- Chill for at least two hours before serving.
- Serve with puris, chapatis or have them as such. You can make chapati rolls with shrikhand/amrakhand filling.
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Mango is frequently appearing in the dishes for sometime now, at my place. I have had Panha, Mango sherbet, Mango chutney, Aamras, Kulfi and what not! In addition to my mangakkari, my MIL brought me two big bottle full of mango pickle. That will hardly survive for three months at my place, given that I have pickle with everything!
My cousin suggested I try this Mango rice, since its a little bit different from the usual mango dishes. I made this immediately since any idea to shorten the cooking process in summer is welcome. So here is the recipe.
- Mango : 1/2 of a medium sized one, peeled
- Coconut : 1/4 cup
- Ginger : 1″
- Curry leaves : 1 sprig
- Coriander leaves : a handful
- Hing : two pinches
- Jeera : 1/2 tsp
- Green Chilies : 4-5, per taste
- Oil : 1 tsp
- Mustard seeds : 1 tsp
- Urad dal : 1/2 tsp
- Peanuts : a handful
- Chana dal : 1/2 tsp
- Curry leaves : 1 sprig
- Red chilies : 1-2
- Peel the mango, halve it and grind it into a coarse state with the other ingredients. It should NOT be a paste and should resemble the mixture in the below picture. Running in the mixie for 2-3 short pulses is enough.
- Heat oil in a kadai. Add the mustard seeds and red chilies. Once the mustard seeds crack, add the rest of the ingredients. When everything is brown, add the ground mango mix and cook for a minute. Take off the heat and add the cooked rice and serve hot with papaddam.
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I don’t know which is overwhelming – moving in into a new apartment or moving out of your current apartment. Moving out is more difficult, I feel. Especially if you have nice neighbors like I have.
I am going to miss Mittu a lot. Even my kiddo screaming ‘No, no, no….you are drinking too much! Stop right there!’ to her, because she drank 1/2 ml more from his share of Coke.
I don’t know what to expect in the new house, but I clearly know what I am going to miss. I am going to miss everything about our current home.
I am getting worked up when I look at the amount of work that need to be done. Packing, shifting and then unpacking. Electrical work, plumbing work, carpentry work. The list is endless.
I guess I should have a slice of this kulfi, to cool down a bit. Cool, sweet and mango-ey, you can’t help but forget about everything else.
Recipe Source : Manjula’s Kitchen
- Milk : 4 cups
- Bread piece : 1 big, crust removed
- Corn flour/Corn starch : 1 tsp
- Sugar : 1/4 cup
- Cardamom : 1/4 tsp
- Mango puree : 3/4 cup
- Remove the crust and chop the bread. Blend it with 1/4 cup milk and cornflour to get a thick paste.
- Boil the remaining milk in a thick, wide pan. Keep stirring to prevent sticking to the sides and bottom. Let the milk boil and reduce to 2 1/2 cups. It will take about 15 minutes.
- Add the bread paste and lower the heat. Cook for another 5 minutes.
- Add sugar and cook for another 5 minutes. Take off the heat, add cardamom and let it cool.
- Once its cooled completely, add the mango puree and mix. Pour it into kulfi molds or a shallow pan, if you don’t have one.
- Freeze overnight or for about 6-8 hours. At the time of serving, you can keep the bowl in a pan of hot water so that the kulfi is released from the bowl.
- Slice, garnish and serve.
Linked to :
Don’t laugh at me, but the first time I heard about mango chutney was about 4 years back. I have never heard about them, seen them or had them before that. I totally forgot about them till I made them for the Bengali Thali. That’s when I got hooked.
I love the sweet, sour taste with a hint of chilies hidden inside.
And so, two weeks back, I started making them again. With some minor changes this time. This too was tasty.
- Raw Mango : 1 medium, chopped fine
- Sugar : 1/3 cup, or as per taste
- Chili powder : 1 -2 tsp, per taste
- Water : 1 cup
- Wash, peel and chop the mango into small pieces. I got around 1 cup of chopped mangoes.
- In a saucepan, add these mangoes with water and cook until done. Keep an eye on it, so that it doesn’t burn and add a little more water if it dries up.
- Once it is cooked, add the sugar and chili powder. Cook , stirring and mashing with a ladle in between, until you get a thick consistency. I prefer it to be a bit chunky, so mine was like a chunky jam consistency.
- Check the taste and add more sugar or chili powder per your taste. Store in a clean jar. Refrigerate.
- Serve with anything, everything or eat it as such.
Linked to :
The Blogging Marathon has brought in so many new aspects into my life. Not to mention exposure to a different cuisines, it has also brought in wonderful things like great friends, super women, food photography techniques, ‘gyan’ (knowledge) sharing and of course, great recipes.
Why, because of BM, I even learnt that water retention in our body is more in the morning than in the evening! Kudos to the BM girls, you really rock!
I would never have known about Aamras, if not for blogging. Here in South, Mangoes cost a bomb and we usually have it as such and never bother to ‘make something’ out of it. We make pickles with raw mangoes. Ripe mangoes are used in an occasional pachadi or morkuzhambu – else we just cut them into cubes and have it as such.
Times are changing and the cost factor is not deterring many from buying fruits now. Anyway during this time, mangoes are (comparatively) cheaper.
So for this BM, I made Aamras and I totally LOVED it. Who can resist mango in a cup, that too chilled? Check it out for yourself.
- Ripe Mango : 2 big
- Sugar : 1/3 cup, vary this depending on the sweetness of mangoes.
- Milk : 1/2 cup (optional)
- Cardamom Powder : 1/4 tsp (optional)
- Wash and keep the mangoes immersed in water for 2 hours.
- Peel and dice the flesh. Blend it with sugar, milk and cardamom (if using).
- The mangoes were slightly tart for me, so I had to add some more sugar. I didn’t add milk & cardamom.
- Chill it for two hours at least and serve with puri/chapati or eat it as such.
- The traditional method involves squeezing the flesh out with your hands, but the mango seed just burst out for me, so I made this in the mixie.
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Swimming classes are part of summer vacation activities. I have pushed kiddo into the cool waters of the swimming pool near by. My job is to boost his morale and do a bit of dry coaching from the sides.
Mittu joined the summer swimming course and my son liked by the idea. But the next day, when we went to the place of action, the excitement turned into absolute fear. Clinging onto me, he refused to change his dress and started howling. It took 10 minutes of patient persuasion for his swimming master to peel him away from me and get him into the water.
His list of complaints include that the water is very cold (it isn’t!). ‘Everyone is splashing at me’ and ‘I don’t want to learn swimming’. His instructor told him to splash them back. That thought was consoling for him, but he still complaints that he cannot splash people who are under the water. He seems to fume at the unfairness of it.
The only time he smiled with abandon was when Mittu started screaming and crying saying she wants to go home. There was a look of satisfaction in his face then.
Ah..well, we have ten more classes left. I don’t know whether kiddo will start swimming or not, but I will start getting grey hairs.
My way of cooling down the body is not swimming, but to have curd rice. They go perfectly with this easy ready to eat mango pickle.
- Raw mango : 1 medium
- Chili powder : 1 -2 tsp (or per taste)
- Oil : 1 tsp
- Mustard seeds : 1 tsp
- Curry leaves : 1 sprig
- Peel and chop the mango into small pieces as in the picture. I had a little above 1 cup chopped pieces.
- In a big bowl, add the mango pieces, required amount of salt and the chilli powder. Let it sit for 30 minutes or more.
- In a kadai, heat oil and add the curry leaves and mustard seeds. Once they splutter, add it to the marinated mango. Store in a glass or china bottle (bharani) in the fridge.
- You can serve it right away, but they taste better the next day. Serve with curd rice.
Linked to :
Summer means a lot of things. Heat. Vacation. Sweat. No cooking.
But the most important is, of course, the visit to the beach – and the simple pleasures associated with it.
Picking up shells was a favorite pass time of the past. I don’t do it anymore, because you end up picking more plastic spoons and bottle caps than the actual shells. Half immersed in the sand, they look exactly like those elusive shells.
I sometimes wonder what we are leaving behind for our children!
But then I look at the chundalwala and his cart full of colorful interesting assortments, my mind comes back to its peaceful state. The cart will have raw mangoes wedges, onions, cucumbers, tomatoes, whole chillies and what not! The vegetables are chopped very finely and kept in different vessels. You will have a peanuts boiled with salt in a huge heap in a very big flat basin.
He makes it even more interesting by picking a teaspoon of each and the peanuts, and mixing it all in a vessel reserved exclusively for mixing.
And in the finale act, comes the paper cone. There is something totally satisfactory about munching your chundal from that paper cone, made of old news papers. May be it takes me back to the childhood days when life was simple and happy, without the worries of a grown up.
So let me start off the Blogging Marathon 16 with something that cannot be called as a ‘recipe’. Its a mix and match of a bunch of things, topped with memories and served with love….. in a paper cone – of course.
- Boiled peanuts : 1 cup
- Chopped Raw mango : 1 -2 tbsp
- Chopped tomato : 1 tbsp
- Chopped cucumber : 1 tbsp
- Chopped Onions : 1 tbsp
- Lemon juice : a dash
- Salt & Chili powder mix : Mix 1 tsp of each in a small bowl and take the req amount from there. You can add 1/2 tsp of chat masala too, if you wish
- In a separate bowl, mix everything together, except salt and lemon juice. Shake them well and mix thoroughly.
- Add lemon juice, salt & chili powder mix. Taste and season according to your preference. Serve in a paper cone.
- For the mango wedges, cut them as shown in the picture and eat them with the salt – chilli powder – chat masala mix. Its yummy! You can have mango wedges, cucumber slices and pineapple slices too this way.
Ridge gourd chutney / thogayal.
Linked to Susan’s Black and White Wednesday, hosted this week by Simona of Briciole.
Everyone has those moments…where in you wish you could turn back time. And do what you wanted to do. If you can turn the time back, we can correct our mistakes, hold your baby in your arms again (which is not possible since he is growing up like a coconut tree!), to stop that retort which hurt someone and to do so many things.
But at the moment, if I could turn back time, my wish would be to have these beauties once again. Ah well, since its a wish, I could have these again and again!
Rosh at Chef Al Dente has given us the oppurtunity to do something close to my wish. Her Meal of the Month series is all about pulling out a menu from our past recipes. Please participate and take a trip down the line in your blog’s archive :).
Breakfast : Granola
A healthy, yummy, fruit and nut filled Granola. This is my husband’s favorite and I still make this now and then.
Lunch : Thai Massaman Curry
Thai Massaman Curry, served with plain rice and Ajaat, a simple pickled cucumber salad.
Dinner : Kothu Paratha and Lassi
Dinner would be Kothu Paratha (or chapati, as the case may be), served with a chilling onion raita. And I would wash it down with something nice and cool, like this lassi.
A simple, uncomplicated lassi flavored with pistachios.
Dessert: Chocolate cake
A small piece from this chocolate cake would be a bliss!
Words are extremely difficult to come at times. The more so, when there is a pressure. When you really wish, hope and even demand, the ‘word well’ inside us just seem to dry up.
I am trying my level best here, to write something. And I am not able to. This is funny, especially when you consider that I am quite a yakety-yak. Its a fact that there are people who really run away or hide when they see me – cause they know I yack their head off. They know I don’t stop once I start.
My friend who was staying with me, tried her level best to hide her relief when she moved out. No more midnight yack-yack-yack to listen to. Cramped her hostel may be, but there will be peace and calm when she reaches home from work now onward!
Oh well! I have done it again. Four paragraphs explaining how I am not able to write on the blog! That quite makes a post by itself. Enjoy the gobi manchurian, served with a small dose of chatter.
Its the second Wednesday of the month and its time to Blog Hop! This time around, I am paired with Deeksha of Dee’s kitchen. I made her Gobi Manchurian for dinner and it got finished off in a matter of minutes.
For the sauce:
- Onion : 1 small (or 1/2 cup spring onions), chopped
- Capsicum : 1 small, chopped fine
- Ginger : 1/2″ piece, very finely chopped
- Garlic : 2-3 cloves, crushed
- Soy sauce : 2 tsp
- Green Chilli sauce : 1 tsp
- Tomato Ketchup : 1 tbsp
For the batter and florets :
- Cauliflower florets : 2 cups
- All purpose flour : 1/2 cup
- Corn flour : 2 tbsp
- Chili powder : 1/2 tsp
- Garlic : 1 clove, minced
- Water ( 1/4 – 1/2 cups approx)
- Oil : for deep frying
- Clean the cauliflower florets and immerse them in hot water with a tsp of salt, for 5 minutes. This is supposed to clean the florets thoroughly. Drain and keep aside.
- Prepare the batter. Mix the all purpose flour, corn flour, chili powder, garlic with required amount of salt. Add water in steps, starting with 1/4 cup and mixing the batter and then adding a little bit more. You want a batter with pouring consistency, but not too thin. Keep this aside.
- Prepare the sauce. Heat one teaspoon oil in a kadai. Add the onions (or the white portion of spring onion), capsicum, garlic, ginger and saute till onion turns brown, about 2-3 minutes.
- Add soya sauce, green chili sauce and tomato ketchup. Mix well and cook for a minute in low heat. Check and add salt as required. Take off the heat and keep aside.
- Heat oil for deep frying. Take the cauliflower florets, dip it in the prepared batter until it is coated fully. Deep fry in the oil. Drain in a kitchen towel.
- Once all the florets are fried, add it to the prepared sauce. Mix well. Garnish with spring onions (if you have) and serve hot.
- This makes an excellent starter to a meal. It also pairs well with any Indo-Chinese rice/noodles.