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Showing posts with label green mango recipe. Show all posts
Showing posts with label green mango recipe. Show all posts

Tuesday, March 29, 2016

Roasted Aam Panna ( Aka Smoked Mango Nectar )

Beginning with the day the first blossoms were spotted on the mango trees to the day when the last fruit of the season was plucked ( or brought down by the rains ), a period of sheer madness would descend on the household. The mornings would begin with a round of close inspection wherein each and every branch was inspected for the tiny fruits ( amba chaana ) that emerged slowly amidst the masses of sweet smelling flowers. Multiple sighs would follow each tiny fruit that was found lying on the ground. And since a lot of then actually dropped off, one can easily imagine the plight of the poor family member who did the inspection and broke the news to the others.

An agonizing period of waiting followed till the tiny mangoes turned somewhat bigger and plumper. Not they hadn't ripened. But one could still savour them raw in the form of many chutneys, an occasional pickle or the most awaited combination with some salt and red chili powder. Such simple bliss. Sadly, it would easily turn into sheer agony when one went overboard with the mangoes or the red chili powder. And when such occurrences turned frequent, the elders would take turns ensuring that we did not venture too close to the mango trees.

But the elders were not the only ones who kept the kids in check. Tradition demanded that the first fruit be offered to Lord Krishna on Dola Purnima ( Holi ). And a rather strict grandmother ensured that the mischievous kids fell in line with that diktat of hers. The stories concocted by her would seem dubious in hindsight but at a young age, they instilled enough fear in mind to quell any lingering notions of mischief.

However, once the curfew on the green mangoes got lifted, they would lose their charm all too rapidly. Everyone looked forward to relishing the sweet flesh of the ripe yellow ones. And most of the ripening would be done at home. Once the mangoes reached a certain size and took on a particular hue, they would be plucked carefully and tucked into a dark corner within the house to ripen in the safety of those bamboo baskets. Apparently, homo sapiens are not the only species who enjoy this delicious fruit. Other species ( and your neighbors too ) can also take a shine to this rather yummy fruit . Hence, the extra protection, though painful at times, is always recommended.

But everything is forgotten once the mangoes start to ripen and fill the house/garden with their excruciatingly sweet smell. Suddenly mangoes are a part of every meal. For mango lovers like me, this period of sheer bliss is nothing less than an annual honeymoon. And a guaranteed one too. This is often followed by a period of abstinence (thanks to the overdose of mangoes) which is quickly replaced by renewed enthusiasm as the mango seasons draws to an end. And finally one says goodbye to the mango with a heavy heart. Sigh !!

But worry not. This is just the start of the mango season and the recipe that I am sharing is one made from the green mangoes. 'Aam Panna' or the green mango drink is sheer delight on the senses. It is a traditional summer cooler which is a great way to beat the heat without resorting to bottled drinks with loads of added chemicals. While panna is usually made from boiled mango pulp, I have roasted the green mangoes to infuse the flesh with a smokey flavor. Also, I have used jaggery instead of sugar which makes it all the more healthy.

Read on for this refreshing recipe -

Preparation Time - 15 mins

Ingredients -

  • 1 green mango
  • 3 tsp jaggery or as per taste
  • 2 pinch black salt
  • a pinch of table salt ( recommended for the sour mangoes )
  • 2 pinch pepper powder
  • a pinch of cardamom 
Preparation - Wash and dry the mango. Roast it on the gas burner on a low to medium flame till the skin is 60 to 70 percent blackened.

Remove and cover with a steel bowl. Keep aside till it cools down. Peel the burnt skin and chop the flesh.

Transfer the flesh to a blender jar along with the remaining ingredients, 2 cups water and a few ice cubes. Blend together.

Serve immediately. Else keep it chilled and serve within a day or two.

Note - The color of the panna will vary according to the sweetener used. Sugar will give it a pale yellow color while jaggery will give it golden brown to richer brown tones.

Friday, April 10, 2015

Kairi ( Raw Mango ) Biriyani ( Chicken Biryani flavored with green mangoes )

If I had to name of thing that makes me nostalgic about summers, it would undoubtedly be 'Mangoes'. Whether they are the tangy green ones or the ripe aromatic ones, I never fail to make them a part of the menu. While the ripe ones go straight from the fridge ( where they are kept soaking in a large bowl of water for 3-4 hours ) to the dining table, the raw ones offer a lot more versatility. And even though I add the green ones to chutney, a variety of curries, mango rice (Andhra style), rasam or enjoy the slices which sprinkled with salt and red chili powder and exposed to the sun for a few hours, I still cannot get enough.

Perhaps that is why when I made Biryani last over weekend, I wanted to flavour it with that indelible stamp of the Indian summers aka the lovely green mangoes or 'kairi' as we call them in Hindi. This is basically an Ambur style biriyani recipe and I have tweaked it a bit. Since these green mangoes are quite tangy, I made it a point to avoid adding any other sour ingredient like tomato or yogurt. The Kairi biriyani turned out to be beautiful and heavenly smelling.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

  • 250 gm Chicken
  • 2 large onions 
  • 1 green chilli
  • whole spices ( 3 cloves, 1 inch cinnamon stick, 2 maratti moggu, 2 Kalpasi, 1 bay leaf, 2 mace)
  • 1/3 tsp cinnamon powder
  • 1/2 tsp turmeric powder
  • a handful of mint leaves
  • 3-4 tbsp chopped coriander leaves
  • 4 tbsp grated green mango (Kairi)
  • oil (2 tbsp)
  • ghee (2tbsp)
  • salt to taste

To be ground into a paste -
  • 1 1/2 inch long ginger
  • 12 garlic cloves
  • 2-4 green chilis

For the biriyani rice -
  • 2 cups Basmati rice 
  • 1 star anise
  • 1 2" long cinnamon stick
  • 3-4 cloves
  • 2 green cardamom (slightly split)
  • 1 mace
  • 1 tsp ghee
  • salt to taste

Preparation - Transfer the ginger, garlic and green chili into a grinder jar and grind into a paste.

Add 3/4 th of the GG paste to the cleaned chicken pieces. Add turmeric and cinnamon powder. Add salt and mix with your hands so that the masala is uniformly distributed. (Do wear gloves as the chilli paste might cause severe burning sensation on your hands)

Keep aside for 2-3 hours.

Finely chop the onions .

Cooking -

For the chicken - Heat the ghee and oil in a pressure cooker. Add the whole spices and fry for 10-15 seconds. Next, add the onions and fry till translucent.

Add half of the mint leaves and half of the coriander leaves. Fry for 2 mins.

Add the marinated chicken along with the marinade. Cook for 15 mins (covered) till 3/4 done. Add the grated green mango and fry for 5-6 mins. Remove from flame and keep aside.

For the rice - Boil 8-10 cup water in large pan. When it gets to a boil, add all the spices and salt.

Wash the Basmati rice and add to the boiling water. Boil on a medium flame for 8-9 mins.

Switch off the flame.  Add the ghee and allow to stand for 30 secs before draining off.

Final assembly - Take a thick bottomed pan. Layer the bottom with rice.

Then layer with chicken, mint leaves, coriander leaves, ghee and few dots of color. ( throw in a few thin slices of green mangoes as well for more aroma..I did just that and loved it!! )

Repeat with another layer of rice. Add more mint leaves, ghee and some more color. Cover tightly with aluminium foil. Place the pan on a tawa/skillet before placing it on a low flame. Keep it on for 15-20 mins. Remove from flame and keep aside for 10 mins before opening.

Serve hot with raita and Coke.

Saturday, April 4, 2015

Aam ki Launji ( A North Indian cousin of the delectable Amba Khatta )

Though I was aware of the comparison of the delectable Mango Launji with finger-licking odia delicacy Amba Khatta, it took a bunch of North Indian friends to point out the striking similarity between the two. The difference lies mainly in the spices used. The Launji is made with a kalonji and saunf seasoning whereas the odia version opts for the 'pancha-phutana' or paanch-phoran along with a generous dose of curry leaves and roasted cumin chili powder. I guess it boils down to the strong coriander flavor in the former whereas the latter has a distinctive note of cumin in it.

( These differences are only general and different folks may use a variation of the above mentioned seasoning. )

Read on for the recipe ( adapted from Tarla Dalal's cookbook ) -

Preparation Time - 15 mins

Ingredients -

  • 2 raw mangoes 
  • 1/2 tsp fennel seeds 
  • 1/4 tsp nigella seeds
  • 1 tbsp coriander powder
  • 1 tsp kashmiri chilli powder ( as I prefer the red color. One can also use the normal variant )
  • 1/4 tsp turmeric powder
  • 1/2 cup sugar (jaggery will also do and I would prefer it )
  • 3 tsp oil
  • salt to taste

Preparation - Peel and cut the mangoes into thin slices along the length.

Cooking - Heat oil in a pan. Add fennel and nigella seeds followed by the mango slices after 1 minute.

Stir for about 5 mins or till mangoes turn mushy. Then add coriander powder, chili powder, turmeric, salt and 1 - 1 1/2 cups of water. Boil for 6-7 mins till it becomes thick.

Add the jaggery and stir to dissolve it completely. Switch off flame. Remove and keep aside.

Allow it to cool down completely. It can be served on the same day or kept in a airtight container in the fridge for 1-2 weeks. 

For Amba khatta recipe, click here .

Wednesday, May 21, 2014

Mango Sasav (Ambe che Sasav)

Another one of Tarla Dalal's recipes. Hats off to the greatest Indian Chef who ever walked this planet. Her collection of recipes are truly amazing and diverse. She seems to have covered the entire span of the subcontinent while researching for her books and picked out some true gems.

Today I will be sharing this simple Konkani recipe that has green mangoes, coconut and toasted mustard seeds. While it is mostly made with tender green mangoes, I could not find the same and hence used cubed green mangoes. Quite a magical combination. Goes best with plain white rice. Read on for the easy recipe -

Preparation Time - 15 mins

Ingredients -

  • 1 tsp mustard seeds
  • 1 cup freshly grated coconut
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 1/2 tsp tamarind pulp ( optional )
  • 7-8 peppercorns
  • 2 cups green mangoes ( cubed )
  • 2 tsp jaggery
  • salt to taste

Preparation - Dry toast the mustard seeds in a pan till they start to pop. Keep aside to cool down.

Take the mustard seeds with grated coconut, tamarind pulp, turmeric, chilli powder and peppercorns in a blender jar. Add 1/2 cup water and make into a smooth paste.

Transfer the paste to a thick bottomed pan/wok and bring to a boil.

Add the mangoes along with jaggery and salt. Simmer for 5 minutes.

Note - I have used dark colored jaggery powder in the recipe which turned the dish brown. But traditionally it is a yellow colored dish. BTW planning to try this with ripe mangoes next time.

Wednesday, April 23, 2014

Green Mango Rice (Mamidikaya Pulihore)

Green mangoes are much in season and I am trying to make the best use of this opportunity. From chutneys to dal, summer drinks to main meals, I have added it to everything. There is something about the tongue tickling mouth watering tang provided by these green mangoes that makes me go bonkers.

I was feeling quite lazy yesterday afternoon and was hesitant to cook something. But a growling tummy has its own way of kicking one into action. When I finally sauntered up to the fridge, I saw some leftover rice. Immediately, the thought of some indo-chinese style fried rice cam to my mind but as I rummaged though the cut-vegetables boxes, I found a few slices of raw mango. I usually cut up the veggies on the weekends to save some time on busy weekdays. That is when I decided to make some lip-smacking mango pulihore.

Read on for my version of this South-Indian delicacy -

Preparation Time - 8-10 mins ( I have used cooked rice but if you do not have it, add another 10-15 mins )

Ingredients -

2 cups cooked rice
1/3 cup grated green mango ( you can increase/decrease as per liking )
a handful of peanuts
2 tbsp skinless urad dal
2 dry byadgi chillis
1/2 tsp mustard seeds
a sprig of curry leaf
a generous pinch of asafoetida
2-3 tsp oil
salt to taste

Cooking - Heat the oil in a shallow pan. Add mustard seeds and broken red chilis. Once the mustard starts spluttering, add curry leaves with asafoetida. Fry till they wilt a bit or  turn brown.

Add the urad dal and peanuts. Turn up the flame so that they crackle a bit.

Add the raw mango and stir for 1 minute. Finally add the rice .

Sprinkle salt to taste and gently mix in. Cook for another 2-3 minutes. Remove from the pan.

Serve hot with some papad.

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