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

Sunday, April 9, 2017

Raw Mango - Carrot - Coconut Chutney

Raw Mango - Carrot - Coconut Chutney is a side dish. |It is the time for raw mangoes and you can choose the best mangoes in the market. You should make use of seasonal fruits and vegetables which helps you to keep fit because of their natural content.
One more chutney for chutney lovers. People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - Coconut Chutney " with hot rice and a spoon of fresh ghee.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".

Things Needed :

For frying :
Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut mangoes into small pieces
2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.

6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.

7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.

Note :

Fry urid dal in low flame so that it does not get burnt. Use of chilly is optional. It is not necessary to fry carrots and raw mango pieces. Removing the outer skin of mango is optional. ( I do not). Use very little water while grinding chutney. Then add it according to your requirement. Adding seasoning is optional. (Some time we do not add seasoning). Use of any cooking oil is optional. I have used coconut oil. Adding onions and garlic is optional.
Time : 10 Minutes
Serves : 2 to 3.

Saturday, October 1, 2016

Easy Shavige Uppittu

Shavige/Vermicelli is a handy, easy and simple ingredients that one can just prepare and fill your tummy. I usually go for Anil Shavige (Wheat) and the outcome is always the best and we all enjoy having the yummy Shavige. I do little twist some time and make sure I do use only healthy ingredients and that does not effect our system.

This time it is chutney (mango) Shavige which I used mango chutney which I prepared it that morning for side dish. Just used it a little instead of coconut. ( Anyways chutney is prepared using coconut and raw mango).
Vermicelli/Shavige is prepared using wheat rava and it is a healthy ingredient and it has a rich source of carbohydrates which helps you to stay fit and filled for a long time. It provides good energy.
Lets see the recipe Now. As usual One more dish to go with NO ONION Or NO GARLIC. 

Ingredients :

Shavige /Vermicelli : 2 Cups (250 Grams)
Rasam Powder : 1 Teaspoon
Jaggery : 1 Tablespoon
Mango Chutney : 2 Tablespoons
Salt : Required
Oil : 2 Tablespoons
Ghee : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Cashew Nuts : 1 Tablespoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Water : 4 Cups

Method :

1. Wash and cut coriander leaves, curry leaves.
2. Keep water for boiling
3. Keep a big pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
4. Add cashew nuts. Fry till they turn slightly golden brown.
5. Add curry leaves and Shavige/Vermicelli. Fry slowly on low flame till they turn golden brown.
6. Add salt, jaggery, a pinch of turmeric.

7. Add boiling water. .Add mango chutney.

8. Add rasam powder. Mix it slowly and let it cook for 2 to 3 minutes.

9. Add cut coriander leaves and ghee.

10.. Put off the fire and leave it for 1 minute.
11. Shift the ready Shavige Uppittu in a serving dish.
12. Serve Shavige Uppittu with a cup of curd.

Note :

Do not add more water. Adding any other spice is optional. Ex: You can add chutney powder, vanghi baath powder or puliyogre powder. Adding onions or garlic is optional. Adding more/less jaggery is optional.
Time : 30 Minutes
Serves : 2 to 3 

Mango Chutney :

Grate coconut (1 cup), totapuri mango (2 to 3 Tablespoons) and grind it with 2 red chilly (byadagi), 1/4 Teaspoon of mustard seeds and ingh. Chutney is ready to serve.
Note : Use of fresh chutney gives the best taste.
Warning : Do not use stale or spoiled chutney and spoil your health. 
It might turn into food poisioning.

Tuesday, July 5, 2016

Mango Gojju/Curry

Mango season is still on and you see varieties of mangoes in the market every where. Mangoes are well known for their Title."King of the fruits". It suits them very much too. Each variety of mango has its own taste and aroma. We in Udupi prepare curry with mango fruits. There are different ways and types. I just thought of sharing a recipe with you all. I have prepared this Mango gojju/curry and it is fanatastic and goes well with all the main dishes.
I have used, ripe mangoes, some spices which is freshly roasted, fresh coconut.
Always make use of the seasonal fruit. That is good for health too. We all should make use of it.

Let us see some benefits of eating mangoes in our diet. ( Though you all know about it, recollect the benefits of eating mangoes).
Mango is delicious seasonal fruit, the tree is believed to be originated in sub Himalayan plains of Indian subcontinent. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and anti oxidant compounds. Mango fruit is an excellent source of Vitamin A, Vitamin, E, Vitamin C and Vitamin B 6. Vitamin A are essential for vision and required for maintaining healthy mucos and skin. Eating natural fresh fruits is known to protect from lung and oral cavity cancers. Eating food that is rich in Vitamin C helps the body to develop resistance against infections. Mangoes are rich in Copper and Potassium. Potassium helps to control the heart rate and blood pressure. Copper helps to produce the red blood cells which is essential for our body.
Lets see the recipe now:

Things needed :

To Cook 
Mangoes : 2 to 3 (any small variety).
Jaggery : 2 to 3 Tablespoons
Salt : Required
Spice to add :
Fenugrik Seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoons
Red chilly : 5 to 6
Ingh/Asafoetida : a pinch
Curry Leaves : 6 to 8 leaves
Coconut : grated : 2 to 3 Tablespoons.
Oil : 1/2 Teaspoon
For seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 - 8
Ghee/Coconut oil : 1 Teaspoon

Method :

1, Wash and remove the skin of mango fruit and give a slight scars around the whole mango and keep it aside. (with the help of the knife edge just prick the fruit around).
2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add oil and methi/fenugrik seeds. Fry for a second.
4. Add urid dal and fry nicely till they turn slightly golden brown.

5. Add red chilly and fry. Now add curry leaves and ingh. Put off the fire.
6. Add grated coconut and mix it well. Grind this mixture once it is bit cool.



7. Keep a bigger pan on the fire. Add remaining oil. Add mustard seeds and urid dal.
8. Let mustard seeds splutter. Add curry leaves and ingh.
9. Add mangoes and slowly mix it well.
10. Add jaggery, salt and littel turmeric powder. slowly mix it and cook on low flame for 4 to 5 minutes.
11. Stir inbetween so that it does not get burnt.
12. Add ground coconut and spice mixture and mix it nicely. Add little water if required.

13. Let it cook on low flame for 3 to 4 minutes. Mix it again and put off the fire.
14. Shift the Mango gojju/curry to a serving dish and add a spoon of ghee/coconut oil

Note : 

Use ripe mangoes to get the best taste. Adding more/less jaggery is optional. Use of coconut oil is optional. Adding more/less chilly is optional. Use of coconut is optional. You can just dry grind the spices and add it. Pricking the fruit around helps the spice to absorb.
Time : 20 Minutes.

Serves : 3 to 4.

Thursday, June 9, 2016

Quick .Mango Pickle

Who does not like pickle? It is such a spicy yummy side dish goes well with every thing. Do you agree for my statement ? A spoon of pickle adds to the taste of food we eat is not so?


This particular mango I got from My brother in law's daughter Sandya. She got it from somebody who stays near by and the person owns a pickle mango tree. The mango I got was quite big and it was just fresh. I was lucky to taste the pickle, which she just finished preparing when we entered her home. Wow I tasted that and it was just spicy and yummy. 
The first thing when I got back is, started preparing pickle. 
One should remember that when you want to prepare pickle please keep this in mind.
Always prepare pickle with fresh mangoes as soon as you buy them.
The mango should be green, hard and the variety to prepare pickle. (All varieties of mangoes can not be used for pickle).  
It should be sour type, and should be plucked from the tree. (Not the fallen ones).
Use a glass jar to store them.
Let us see the recipe now. As I said this is a quick way of preparing pickle. No need to be put it into salt and wait. No need to sun dry. 

Things needed :

Green and Fresh Mango : 1 ( Big size )
Salt : 2 Tablespoons
Mustard Seeds : 1 Tablespoon + 1 Teaspoon
Red chilly Powder : 3 to 4 Tablespoons
Oil : 1 Tablespoon
Ingh : A  little
Turmeric Powder : 1/4 Teaspoon

Method : 

1. Wash and clean the mango. Wipe it nicely and dry under a fan for few minutes. (Moisture should not be there)
2. Greate mango along with the skin.

3. Dry grind mustard seeds till powder and keep it aside.
4. Take a dry bowl. Clean it with fresh towel or kitchen tissue.
5.  Put grated mango, salt, turmeric powder and chilly powder.
6. Mix all the ingredients along with grated mango.

7. Add dry ground mustard seeds and mix it again.

8. Keep a pan on the fire and add oil. Heat and put mustard seeds and ingh.

9. Let the mustard seeds splutter. Add this to mango pickle and mix it well.
10. Mix it again and store it in a glass jar once it cools. Better keep it in a fridge.


Note :

Use of green savoury mango taste best. Adding rock salt is optional. Adding roasted methi powder is also optional. Adding more oil and Gingly Oil is optional. This pickle taste better after 2 days. It can stay for at least 2 to 3 months in the fridge. 
Time : 15 minutes
You can have 1 Small bottle of pickle. 

Monday, April 18, 2016

Wood Apple & Wild Mango Panaka/Juice

It is hard to bear this summer. The Sun Rays are really hurting the skin, and sucking the moisture from our body. One needs to drink lots of water to take care from the screeching hot. Your body gets dehydration and you start falling ill like headache, urinary infection, dehydrated etc,etc,etc.....
 Home made cool drinks, Juice/panaka really healthy and save you. They contain not only water, they provide the loss from sweating. No chemical, no artificial colour, no preservative. You are 100% sure.
There are two home made quick Panakas/Juice prepared from fresh seasonal fruits.
I have used Wood Apple which is available plenty in the market, which is very good for quenching your thirst, which is also used during "Rama Navami" for Panakas. It is so wonderful connection and Gift from Nature God to the man kind. This Wood Apple will be very helpful to take care of us in summer and keeps our body cool from screeching Hot Sun.


Wild Mangoes starts to ripe in Summer in some parts of Dakshina Kannada,  and it is also one of the good quench thirsting fruit.
Lets see some benefits of eating Wood Apple/Bel Fruit/Belada Hannu in our diet.
Wood Apple/Bel Fruit/Belada Hannu is a herb. It has other names like wood apple, elephant apple and monkey fruit. It is known as wood apple because of its hard wooden shell. It is considered as sacred fruit by Hindus. 
Wood Apple/Belada Hannu is good for people who suffer from constipation and indigestion. It is also good for peptic ulcer, piles and respiratory problems. It boosts the immune system and fights off bacterial and viral infections and various inflammatory conditions. It helps to increase milk production for nursing mothers. It helps to cures diabetes. Wood Apples contain loads of nutrients, vitamins and organic compounds like calcium, phosphorous, fiber, protein and iron. They are good for digestion since it helps to destroy worms in the intestine and good remedy for digestive disorders. 
They are loaded with antifungal and antiparasitic(destroying parasites) (parasite -disease) properties.
Lets see Wood Apple & Wild Mango Home made  Panaka/Juice/Cool Drinks.
I have used Bella/Jaggery (from Alemane (Fresh Jaggery from Alemane ; Place where they prepare jaggery) and Pure Honey. 
Thanks Shobha Somayaji for Alemane jony Bella (Soft jaggery eaten with idli dosa rotti etc). 
Lets see the recipe now:

1. Wood Apple Panaka/Juice

Things Needed :
Wood Apple : 1 Big size.
Jaggery : 3 to 4 Tablespoons.
Cardamom : 1 Pod

Method : 

1. Break wood apple and scoop out the fruits and put it in a bowl.

2. Now grind this with cardamom pod, little water and jaggery. Pour it out to a bowl. 

3. Add required water, mix well and serve. You can use ice cube or cold water. I have not used it.
Note :
A big fruit can be used for preparing 3 glasses of panakas. Adding sugar is optional. I have used jaggery which is a healthy option. It needs little more jaggery or it gives out savoury taste. I have used half ripe fruit to prepare the panaka. Fully ripe fruit can be used. Do not use any salt, since jaggery has a little salt.
Time : 10 minutes. (All together)
Serves : 3 

2.Mango Panaka : 

Wild Mangoes (Savoury Mangoes/Katu Mavina Hannu) 
These mangoes are used to prepare rasayana (a side dish), to add savoury taste a bit. You need to add more jaggery if you want sweet taste. This Panaka is good digestive and refreshing Drink.
Things Needed :
Wild Mangoes : 4 to 5 
Water : 3 Glasses
Jaggery : 3 to 4 Tablespoons
Method :
1. Take a big bowl. Wash mangoes and squeeze out the pulp in the bowl.
2. Add little water to the remaining squeezed out mangoes and squeeze out the remaining pulp.

3. Add jaggery to the mango pulp. Mix it well in hand. Add required water. Mix it again

4. Pour this Panaka to a serving glass and serve Mango Panaka.

Note : 
You can use more mangoes if you like savoury taste in your panaka. This is one of the traditional drink and helps you from dehydration and screeching hot summer. You can also add more jaggery if you like sweet taste. Adding sugar is optional. Honey does not go well with this juice and consuming Honey (in large quantity) is not that good in summer. 
Time : 10 minutes
Serves : 2 to 3 

Friday, April 1, 2016

Raw Mango Drink

Raw Mango drink is a soothing and comforting drink during summer. It is one of the traditional recipe from olden days. My aunt used to prepare this drink and we used enjoy most of the summer days.

I have used Raw Mango, jaggery which is very good cooling agent for our body and very little spices like jeera and pepper. Adding pepper and jeera helps the drink not only the spicy taste but takes care of our health too.
Lets see some benefits of having " Raw Mango " in our diet.
Raw mangoes are very good for treating blood disorders. They contain high amount of Vitamin C and it helps to boosts the formation of new blood cells. Raw mangoes are good for hormonal health. They contain Vitamin B and it helps to retain good health. Raw mangoes help to constipation and indigestion problems. They are good for removing the infections. Raw mangoes contain Vitamin A and Vitamin E which helps to enhance the hormonal system. Raw mangoes help to prevent dehydration and quench the thirst. Drinking unripe mango juice prevents the excessive loss of sodium chloride and iron. Raw mango is good to treat liver disorder.
Lets see the recipe now. I have used Totapuri Mango and it is not that sour and it is also eaten with salt and chilly powder.

Ingredients :

Raw Mango : 1 (Small size)
Jaggery :  3 to 4 Tablespoons
Pepper pods : 2 to 5
Jeera / Cumin Seeds : 1/4 Teaspoon
Salt : a little

Method ;

1. Wash and grate a little and keep it aside. Cut the remaining mango into small pieces.
2. Grind these pieces, pepper, jeera with little water into fine paste.
3. Add jaggery and grind it again. Remove from the mixi jar to a bowl.

4. Add 2 to 3 glasses of water and mix it well and sieve it with a strainer.

5. Now add grated mango and a little salt to the Raw Mango Drink and mix it well again.

6. Pour them into serving bowl and serve.

Note : 

You can remove the outer green skin and then grind the mango which is easy to grind. Adding sugar/honey instead of jaggery is optional. Remember jaggery is very good for health.
Time : 10 minutes
Serves : 2 to 3 

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →