Amrakhand

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.

Ingredients:

• 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

Method:

1. 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.
2. 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.
3. Chill for at least two hours before serving.
4. Serve with puris, chapatis or have them as such. You can make chapati rolls with shrikhand/amrakhand filling.  

Linked to :

• Blogging Marathon 16, under Pick One Cook All theme : Mangoes
• Mango Mania
• Let’s Cook : With Fruits
• Bon Vivant : Fruit Recipes

Mango Rice

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.

Ingredients:

• Cooked rice                     :         2 cups

To Grind:

• 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

Tempering

• 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

Method:

1. 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.
2. 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.

Linked to :

• Blogging Marathon 16, under Pick One Cook All theme : Mangoes
• Mango Mania
• Let’s Cook : With Fruits
• Bon Vivant : Fruit Recipes