Mango Fruit Rasam

Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I  have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.

I got these mangoes from  Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.

Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It  boost immunity in our body.

Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.

No Onion OR No Garlic is used in this " Mango Fruit Rasam". 
Let us see the recipe now :

Things Needed :

Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract

Method :

1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.

3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.

8. Add required salt and a little turmeric powder. Add crushed pepper pods.

9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.

10. Boil for 2 minutes and shift the saaru to a serving dish.

11.Add squeezed lemon and coriander leaves.

12. Serve with hot plain rice and ghee. It can be served as soup also.

Note :

Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 4 to 5 .

Mango Jam

Jam is fruit content and liked by kids, younger generation and even the elders. It is soft, sweet and if made at home it is healthy. Here is such a try that you can prepare jam in very easy way.
I have used mango fruits which are brought from Our Birthi Mane At Salikeri a place near Brahmavar - Udupi - Karnataka - India.

Home grown fruits are organic, they are grown naturally, Its watered naturally during the rainy season and get hold of the moisture in the roots. Each house will be having 2 to 3/ or even more mango and jackfruit trees and they do give us the healthy fruits during their seasons. I got these mangoes from our native house which is ripen and fallen from the tree.
It so happens that fruits starts to fall of because of wind and rain. We pick them and store them and then prepare rasayana (Mango Payasa ). Or it can be used for pachdi, a side dish which goes well with hot rice and ghee or coconut oil. Or curd curry.
In our native people eat these mangoes with curd rice. It goes well with curd rice and curd rice is well digested because of eating mangoes.What a combination of healthy way of eating our elders had ? They knew what to eat. and the limit and the use of seasonal fruits and vegetables. I have seen my father in law used to grow veggeis in front of the house. The house is surrounded by a big gate and lot of space in front of the house. So he used to put up soil and then plant vegetables which are easy to grow like, bendi, harve (amarnth leaves), ridge gourd, bitter gourd, tindli, snake gourd (padavala kai). etc. They used to grow naturally and no chemicals. The manure from the cow shed and the shredded leaves mixed together and then used as manure. Those are the only days that we can think and cherish them.
Coming back to mango jam.
I brought so many like 20 to 25 mangoes which are dropped down by wind. When it is just about to ripe. This tree's mango is bit savour and  I used them for jam using some jaggery.
It is very simple and easy but takes little more time to be thick.

Fresh Mango Jam which is ready to be packed for the relatives.

Let us see the recipe now :
Mango Jam is prepared Twice. The first one is just about to get it thick and easy to spread. Needs to be kept in the fridge after each use.The other one is stirred little more and got a thick consistency. Remember to use a glass bottle which is a healthy option.
The mangoes are from our home (Birthi Mane - Salikeri  - Brahmavar - Udupi - Karnataka - India).

I have used savoury mangoes which are ripen. They are very small compared to usual big ones and they are bit savoury too. ( They are known as wild mangoes or Kaatu Mango as we say in Kannada language).

Things Needed :

Wild Ripe Mangoes : 15 to 20 or more
Jaggery : 1/2 Kg
Corn flour : 1 Tablespoon
Salt : A pinch

Method:

1. Wash and clean all the mangoes nicely in a dry towel or cloth. Spread it on a dry tray or plate.
2. Squeeze out the pulp completely and put it in a big bowl.
3. Powder or grate jaggery and add it to the mango pulp.
4. Keep it on a medium flame and stir continuously.
5. Add a pinch of salt and a tablespoon of corn flour.

6. Stir till it get the thick consistence.

7. The first try I have tried this Mango Jam with little softer and good enough thickness.It is very easy to spread the jam easily.

8. The second time I have stirred a little more and got the thicker consistence.

9. When it turns thicker you can put off the fire and let the jam get cooled.

10. Use a clean and dry bottles and fill the ready jam you have prepared.

Note :

The first type of jams are surely to be kept in the fridge. Or they get spoiled. But they are soft and easy to prepare excellent mango juice.
The jam which it tried 2nd time is perfect jam and you can also spread them easily on the bread, or eat with dosa/idly/chapati etc.
Adding more jaggery helps mango pulp to get it thick consistency.
You can add some sweet variety of mangoes. ( I have not added). The mango which is kept in the tray is a Neelam Mango and I have just taken a pic with this mango). I have used a non stick pan to prepare this Mango Jam.
Better to use glass bottles as a healthy aspect. I have given this jam to many and they were very happy.
Since it is home prepared you can use them any time of the day. No chemical or artificial flavour is added here. Use of corn flour is optional.
Serves : 2 to 3 small bottles. 
Time : 1 hour or little more.

Simple Bread Mango Jam Sandwich.

Spicy Stuffed Brinjal

Brinjal/Egg plant/Badanekai/Kattarikai is one of the most wonderful vegetable. We can prepare the spicy dishes using this vegetable. I Have tried Stuffed Brinjal and added two to three potatoes with fresh roasted spices.

 It is one of the favourite vegetable for many and many don't like it too. They must have this Spicy Stuffed Brinjal and they will never say No Brinjal  again in their life. ☺☺. Try and Enjoy " Spicy Stuffed Brinjal" and it is one of the side dish goes well with all most all the dishes.

Let us see some benefits of eating " Brinjal" in our diet.

Brinjal/Egg plant has many health benefits. It has the ability to help strong bones and reduce the symptoms of anemia. It protect the digestive system and helps to lose weight. It also helps to manage diabetes and reduce the stress. Brinjal is rich source of vitamin C, Vitamin K, vitamin B6 and minerals like magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. It has very low amount of cholesterol and no saturated fat.
Remember that some might get allergy to brinjal and it start itching even while cutting brinjal. 

I have used onions, freshly roasted spices and coconut. 

Let us see the recipe now : I have used round green brinjals. This is one of the classic dish.
The procedure might look long but the taste is yummy and excellent. Give a try and Enjoy....

Things Needed : 

To cook 

Small Brinjals : 5 to 6
Potatoes : 2 to 3 ( Small size)

Onion : 1 (Big size )

Spices to Roast/fry :

Methi seeds : 1/2 Teaspoon

Channa dal : 1 Teaspoon

Urid dal : 1 Teaspoon

Coriander Seeds : 1 Tablespoon

Jeera : 1/2 Teaspoon

Red chilly (Byadagi) : 5 to 6 or little more

Cloves /Lavang : 4 to 5

Cinnamon : Small pieces 2 to 3 

Ingh/Asafoetida : A little 

Sesame seeds : 1 Tablespoon

Pepper Pods : 2 to 3

To grate : 

Grated Mango : 2 to 3 Tablespoons

Grated Coconut /Copra : 2 Tablespoons
To add :
Ground masala 

Salt : As required
Coriander leaves.

To Season : 

Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A little

Method : 

1. Wash and cut brinjal . (Avoid making complete pieces). Soak in water. Grate mango and keep it aside.
Wash and remove the outer layer of potatoes and wash it again. Just poke in between and make scars on the potatoes.

2. Remove the outer layer of onion and cut into pieces. (According to your wish. Small/big).

3. Keep a pan on the fire add 1/2 Teaspoon of oil. Fry methi seeds till they turn slightly brown.

4. Add cloves, cinnamon, channa dal and urid dal. Roast them till they turn golden brown.
5. Add sesame seeds and fry till they pop up.

6.. Add coriander seeds and red chilly. Fry for a minute. Add jeera and fry.

7. Add curry leaves and ingh. Put off the fire. 

8. Grate coconut and add it to the fried ingredients. Mix it well.
9. Grind coconut and fried ingredients with required water, (First dry grind the ingredients, then add water and grind).

10. Remove from the mixi jar and keep it aside.
11. Add little salt to ground mixture.
12. Mix ground mixture with grated mango nicely.

13. Now remove the brinjals from water.
14 Fill in each brinjal with the ground mixture and keep them on a plate/tray.

15. Keep a pan and add 2 tablespoon of oil. Add mustard seeds and little urid dal.
16. Let mustard seeds splutter. Add curry leaves and ingh.  Add onions and fry for a minute.

17. Arrange stuffed brinjals one by one in the pan. Put the potatoes.

18. Add the remaining ground mixture. Add required salt, turmeric powder.
19. Add 1/2 Cup of water and cover the pan. (I used pressure cooker). (2 to 3 whistles).
20. Just see that brinjal cooks till soft. Turn the other side slowly after few minutes and cook them till soft. ( I have used a small pressure cooker). If you are using cooker just 2 to 3 whistles will be ok.

21. Shift them to a serving dish and add washed and cut coriander leaves.

22. Serve with the main dish you have prepared.

Note :
Do not cut the brinjal fully. Just leave the edge and it is easy to fill the stuffing nicely.
You can dry roast the spices or fry with very little oil. Adding more spices is your choice.
Adding more/less oil is optional. Dry roast the ingredients one by one to get the exact roast.
Adding mango adds to the taste. Adding mango instead of tamarind or lemon is optional.
Adding a little jaggery help the dish to reduce the gas in the dish. I have added some potatoes which turns yummy along with spices.
Adding potatoes is optional. You can try this brinjal stuffed with ready " Vanghibaat powder" or  " Birsibele baat powder", instead of fresh roasted spices.
Use of pressure cooker helps to cook Stuffed brinjals easily. (Optional). You can cook on the big pan too. Adding onions and garlic to the dish is optional. ( I have not added garlic).
Time : 30 Minutes.
Serves : 3 to 4.