Sunday, June 27, 2010

    When it comes to Desserts Mango can be used in the best only by Souffle, Mousse, Jelly or Custard, the best is to enjoy a Good Ripe Mango all by itself, wash it in Chill water peel the skin gently with a sharp knife  remove the seed from the pulp and enjoy it, trying to add it on to a cake does not appeal much to me but tastes do differ ....Try out these simple diversified recipes that are Simple & Easy to make in forms of Custard ,Jelly and Mousse
                                 MANGO CUSTARD
YOU NEED 
Skimmed Milk   1 cup
Sugar   3 tbsp
Ripe Mango Chunks   2 cups
Lemon juice   1 tsp
Corn Starch   2 tbsp
Thin mango slices for garnish





DO IT
-Combine mango,sugar and lemon juice in a blender until smooth.
-Heat a sauce pan and combine milk and cornstarch till dissolved, add in the mango mixture and cook on a medium heat until it thickens well.
-Transfer into bowls and chill thoroughly,
-Garnish with slices of Mango before serving..


                                                                    CHICKEN WITH GREEN MANGO
YOU NEED
Chicken    300 gms (Boneless cut into cubes)
Oil   3 tbsp
Curry leaf   1 sprig
Ginger & garlic paste   1 tbsp
Green Chilly   3 nos- slit
Onions   1 cup ( finely chopped)
Mango   1 cup (cut into thin slice with the skin)
Chilly powder   1 tsp
Coriander powder    2 tsp
Turmeric   1/4 tsp
Tomatoes   2 nos-cut into cubes
Salt to taste
Coriander and Lemon edges for garnish


DO IT
-Wash and marinate the chicken with ginger and garlic paste, chilly,coriander and turmeric powders with little salt and keep aside.
-Heat oi in a Pan and brown the onions when done add the curry leaves the chicken marinade and cook on medium fire till the oil separates from the chicken at this stage add a cup of water and cook on medium flame till the chicken is cooked.
-Add the sliced mangoes, green chilly with the cubed tomatoes mix well and cook for some more time.
-Remove and serve garnished with coriander leaves and lime wedges
                       In India there are many myths about Mango, some people consider it a fruit that heats up your body and hence add curd or plenty of lime with it; this is a fruit that has essential Vitamins and directory Minerals. All for what I know is, it is rich in Vitamin's A..C. and E and it is a low calorie fruit, as for the Nutrient facts I am not aware; but try another recipe with seafood,,,,,,,,,,,,,,
                                                              MANGO AND SHRIMP STIR FRY
YOU NEED
Medium ripe Mango   1 cup (cut `/2 inch dices)
Shrimps   1cup shelled and deveined)
Lemon juice   1 tbsp
Soy Sauce   1 tbsp
Cornflour   1 tbsp
Red Chilly   1 tsp -crushed
Sesame oil   2 tbsp
Garlic   4 cloves - crushed
Ginger   1 inch piece - grated
Onions   2 tbsp (finely chopped)
Salt to taste

DO IT
-In a bowl add the shrimps, lemon juice ,cornflour, soya sauce, salt mix and keep aside.
- Heat the oil in a wok add the onions, garlic , and ginger saute well on high heat, then add the shrimps that was marinated and stir fry on high heat adding a little water.
-Add the diced manges and mix well, tossing it add little more salt if required, a pinch of Ajnimoto will add extra flavour. Remove and serve hot with Rice or Noodles.

Saturday, June 26, 2010

   Combination of Mangoes with non-vegetarian dishes is also an excellent  and innovative way of cooking, now if you have watched TOP CHEF on TV  Programmes the Chefs there are just innovative in their dishes they do not follow any hard and fast rules of the Culinary Institutes, just like Chef Sanjeev Kapoor he is all innovative and his try out on an infusion turns excellent. Try out some of my recipes you will go all out to try it for a second time.......Merci..........PETITE CHEF for putting me on your blogs , Fish and Mango is an excellent combination but remember where ever the mango is used raw the taste is better ... TRY
                                                     
                                                                   RAW MANGO FISH CURRY
YOU NEED
Fish   200 gms  (cut into 1 inch cubes)              
Raw Mango 1  cup ( Cut into cubes with the skin- I prefer it this way)
Mustard seeds   1/2 tsp
Fenugreek seeds   1/4 tsp
Green Chilly   2 nos -slit
Onions 1 cup (finely chopped)
Tomatoes   1/2 cup ( finely copped)
Chilly powder   1tsp
Turmeric powder   1/4 tsp
Ginger   1 tsp (finely chopped)
Garlic   1 tsp (finely chopped)
Curry leaf   a sprig
Oil   3 tbsp
Salt to taste
Coconut paste 2 tbsp
Coriander for garnish

DO IT
-Heat oil in a Kadai add mustard when it crackles add the fenugreek, onions saute till brown add the tomatoes, chilly powder, turmeric, green chilly, curry leaves ginger and garlic and saute well on slow fire add the mangoes and a cup of water ; let it simmer on slow fire till the mangoes look half cooked..
-Add the fish , coconut paste salt to taste mix gently and let it simmer on slow fire till the fishes are cooked.
-Remove garnish with Coriander leaves and serve with hot rice
-



   

Sunday, June 20, 2010

                                                  MANGO CURRY
YOU NEED
Large green Mango   1 nos ( washed & cut into small dices)
Oil   2 tbsp
Jeera   1 tsp
Mustard   1 tsp
Grated coconut   1/2 cup
Jagerry   1 tbsp
Red chillies   3 nos
                                                      Turmeric   1/4 tsp
                                                      Coriander seeds   1 tbsp
                                                       Ginger & Garlic paste 1 tsp
                                                       Fresh coriander for garnish
                                                       Salt to taste
                                                        Onions   2 tbsp (Chopped)

DO IT
-Grind the coconut, jeera, red chilly, coriander seeds to a fine paste and keep aside.
-In a kadai heat oil and add the mustard when it crackles add the onions and when translucent add the ground  masala mixture and saute on slow fire till the oil leaves the side of kadai, now add the mangoes, salt to taste the jagerry and a glass of water and let it simmer on slow fire till the mangoes cook and the gravy thickens a bit.
Remove and serve garnished with Coriander.

An excellent curry to accompany rice and papads
                                           TROPICAL MANGO DELIGHT
YOU NEED
Mango diced    1 cup
Pineapple diced   1 cup
Cream   1/2 cup
Honey   1 tbsp
Crushed ice   1/2 cup

DO IT
-In a blender put 3/4 cup of mango, 3/4 cup of pineapple, crushed Ice and honey blend well.
                                    -Take a tall glass drop in the pineapple add some blended mixture then add cream over it, then add the remaining mixture drop in the mangoes an  serve with a parfait spoon
              Good Indian Fruits Banana, Mango,Yogurt and a spoon of Honey here is a super International Smoothie, try it out...................
                                                                                 MANGO BANANA SMOOTHIE
YOU NEED
1 small Banana
1 cup diced Mango
1 tbsp Honey
1 cup Yogurt
1 cup crushed Ice

DO IT
-Put all the ingredients in blender, blend well and serve in a tall glass
-Add extra ice if desired

Now try a Mango Fizzier
                                                                                      MANGO FIZZ
YOU NEED 
1 Cup diced Mango
1 bottle of Soda
1 tsp lime juice
Lime slice for garnish
Sugar to your  taste
crushed Ice

DO IT
-Put the mango, lime juice and crushed ice with sugar to your taste and blend well.
-Pour in a tall glass twist the lime on to a swizzle stick and serve

Saturday, June 19, 2010

     This is my own recipe and known this from the time I started my career in the Hotel Industry, try it out simple goes well on a Summer afternoon with good Plain rice or ideal for Chapatti also........
                                                                     MANGO DAL         
YOU NEED      
Tu var Dal( Pigeon Peas)   1 cup
Raw diced mango   1 cup ( used with skin)
Turmeric   1/4 tsp
Garlic   5 cloves
Mustard   1/2 tsp
Jeera   1/2 tsp
Asafoetida   1/4 tsp
Salt to taste
Onions   2 tbsp ( Finely chopped)
Curry Leaf a sprig
Green Chilly 2  nos (chopped)
Oil   2tbsp
Coriander for garnish

DO IT     
-Pressure cook Dal with garlic,turmeric and keep aside ensure not to overcook or make it Mushy.
-In a Kadai heat oil and add the mustard when it crackles add jeera, onion saute when the onions turn translucent add the green chilly,curry leaves, mango, asafoetida and saute on slow fire, then add the cooked Dal, a cup of water, depending on how you prefer add salt to taste and simmer on low heat till mangoes are cooked,
-Garnish with coriander and serve               

Thursday, June 17, 2010

There is nothing like a Fresh Mango Lassi in summer season when you have the fresh fruits available, but never try a substitute Lassi with canned Mango pulp it will not be like a fresh Mango Lassi, try this recipe---------
                                                                   MANGO LASSI
YOU NEED
Fresh ripe Mango   1 nos
Yogurt   1 cup
Sugar   1 tbsp
Cardamom Powder a pinch

DO IT
- Wash the Mango in cold water and peel it, then cut into cubes discarding the seed.
-In a juice blender put in the cut mango,add the cup of yogurt, sugar , Crushed ice if desired and blend well.
-Serve in Glass of your choice sprinkled with the pinch of Cardamom on top------Best would be a tall glass

Tuesday, June 15, 2010

                                                              MANGOES

Cooking with mangoes requires  a bit of skill and cautiousness as you are dealing with a pulpy fruit, it is interesting and messy also at times; some Chefs say immerse in Cold water it is easier to peel and some say heat it in an oven , the best is to use own judgement after seeing the fruit in ones hand. Even the great Summer drink Panna has many recipes from our Old Traditional to the latest on Sanjeev Kapoors  Website, Gordon Ramsay of Hell's Kitchen  might have a recipe too............ But try this one for AAM PANNA
                                                               
                                                                 AAM PANNA
YOU NEED
Raw Mangoes   2 nos ( Medium size)
Jeera Powder   1tsp
Pepper   1 tsp (crushed)
Asafoetida   a pinch
Sugar   1/2 cup
Black Salt 1/2 tsp

DO IT
-Wash the mango, cut it into chunks removing the seed away.Boil this with 2 cups of water, then remove the skin extract the pulp and strain; cool it.
-In a blender add the sugar, the pulp, cumin powder,black salt, crushed pepper, asafoetida  and blend well.
-Now the Concentrate is ready and should be able to serve 5 tall glasses... now go ahead divide into 5 glasses top it with chilled water and serve; one can add crushed ice and garnish of your choice.
NOTE--If you want to substitute for a salty taste just omit the sugar and add salt to taste
-

Monday, June 14, 2010

DO NO BUY MANGOES SOLD ON CARTS BEFORE THE SEASON; ALSO LOOK OUT FOR SCRATCHES, RUPTURES OR A POWDERY SUBSTANCE ON THE SURFACE OF THE FRUITS, THIS IS A SIGN OF THE FRUITS RIPENED ARTIFICIALLY
                                                         MANGOES--(CONTINUED)

Many people get cheated while looking to buy good quality mangoes like Alphonso; there is another similar type of mangoes known as Sindoori and Kesari which is passed off as the high quality Alphonso.

Now, talking about Mangoes and how they are used in Cuisine in India is very interesting since India has the largest diverse culture in the world spanning over different states and territories:-


Sour and unripe Mangoes--- are used in chutneys and pickles it is also used in cooking side dishes or by adding it with meat and other vegetarian preparation's, Many people eat the raw mango by smearing it with salt and Chilly powder; with the raw mangoes a summer drink known as Panna/Panka is made and this is a very refreshing drink in Summer.
Rip Mangoes---are used to make Juices, Smoothies, Ice Cream,Fruit Bars, Pies, Sorbets and many inventive dishes like mango Pizza also, But what ever said and done nothing like eating a good ripe Mango washed  peeled cut and eaten by itself

Sunday, June 13, 2010

KING OF FRUITS

                             MANGOES

Come Summer !!! In India and King of fruits is every where; Though this King of fruits is around only in mid summer, the Mango season is to start from March and go on for the next Four months till June end when the monsoons are in. Now due to the change in climate conditions the season starts late causing a short supply. The vendors who want to make a fast buck.......go in for artificial riping of fruits by using dangerous chemicals at wholesale Godowns or Mandi's .

Here is  a bit of news I heard on the T.V. Channel the other day in Chennai wherein i Chennai Health Officials  raided a Godown and seized 500 kg of Carbide Stones and 700 kg of Sulphur dust used to ripen fruits artificially and there by they had to destroy about 5000 kg of Mangoes that were ready to be sold to the vendors and such fruits are plenty in the market and it is difficult to choose/inspect and buy when one is in a hurry to do the shopping these days. The best place to buy Mangoes in season is at Super Markets and Fruit  Retailers since they go an extra mile to procure and sell the best though there will be a price difference of 15-20 percent it is worth than going to a Doctor later.