Mango pickle with Fenugreek sprouts

 

Mango pickle made with Fenugreek sprouts - just loving it… made in complete traditional way.. 

Here is the recipe - 

1 1/2 kg Raw Mangoes - (Measurement after washing, cleaning and cutting the mangoes into pieces)

1/2 cup Fenugreek seeds 

1/2 cup Mustard Dal ( Rai ka Kuria) 

4 tbsp or more Salt as per taste

2 tbsp Turmeric powder 

1 tbsp Kashmiri chilli powder 

3 tbsp Chilli powder 

2 tbsp Roasted Fennel powder 

1 tbsp Roasted Coriander powder 

1 tbsp Roasted Cumin powder 

1/2 tsp Asafoetida 

1 tsp Carom seeds

1/2 tsp Nigella seeds

1/2 liter Sesame Oil

Method 

Day 1 - Take a bowl, add the mango pieces, add 2 tbsp salt and 1 tbsp turmeric powder, mix all the ingredients together, cover and leave the bowl aside overnight, wash the fenugreek seeds well and soak the fenugreek seeds in water overnight. 

Day 2 - Next day stir the mango pieces with a dry spoon. Cover and keep the mangoes aside. Strain the water from the fenugreek seeds, instead of throwing the water, drink the water, it’s good for health. Take the soaked fenugreek seeds and in a moist cloth, tie the cloth and keep it hanging. In between keep sprinkling water on the cloth to keep the cloth moist. It takes 2 days to get sprouts. We don’t need to over sprout the seeds. 

Day 3 - Strain the water from the mango pieces and keep the water aside. Spread the mango pieces on a cloth or on a plate, sun dry the mangoes for 3 to 4 hours. 

Meanwhile heat the oil, let the oil cool a bit, but it should be still hot, add the these ingredients in a bowl - 2 tbsp salt, mustard dal, Kashmiri chilli powder, red chilli powder, remaining turmeric powder, roasted coriander powder, cumin powder, fennel powder, carom seeds, Nigella seeds and asafoetida. Mix all the ingredients together. 

Now add 1/2 the amount of oil into the ingredients and mix well. Cover and keep the masala aside, until the mangoes are sun drying. After 3 to 4 hours, add the mangoes into the masala, mix the masala well and keep the mangoes covered. 

Day 4 - Remove the fenugreek sprouts and sun dry until all the moisture from the sprouts are removed, for 2 hours. Then add the fenugreek sprouts into the marinated mango water, mix and keep it aside for an hour. Now mix the water and the sprouts into the mango pieces. Stir and keep it aside. 

Day 5 - Store the pickle into a clean dry glass jar. 

Day 6 - Stir the pickle and add the remaining oil. Stir daily once with a clean dry spoon and keep it to mature for at least 7 days. 

After 7 days it’s ready…

Aamer Bhapa Sandwich Sandesh

For a Bengali the day begins with sweets and ends with sweets… with every meal a piece of sweet is required and  “shesh pate misti chai”… at the end of the meal, a piece of sweet is savoured. But now the times have changed… eating sweets everyday doesn’t happen any more…  only on occasions… There are many types of sweets people enjoy… Sandesh is one of them… 

Sandesh is a type of sweet made with Channa / Paneer, that has originated in Bengal… and it’s the popular sweet of Bengal. Varieties of Sandesh are available at the mistano bhandar / sweet shops…. Rose Sandesh, kacha gola, jol bhora, kodapak, chocolate sandesh, malai sandesh etc. 

Here we will make Sandesh with Mango.. 

Summer means Mangoes in any form… be it icecream, barfi, laddu or Sandesh… 

Here we have taken full cream milk and have curdled the milk… to make the chana… at home…full cream paneer from the milk dairy  can be also used. The middle layer of the Sandesh is homemade mango Jam… and fresh homemade mango pulp is used on the top layer.. 

Condensed milk should be used less as we will also use mango jam… that will make the sandesh sweet. 

The end result will be delicious creamy  Sandesh with mango.. 

Ingredients 

250 grams or a cup of homemade Channa / paneer 

1/4 cup or as per the sweetness required Condensed Milk 

1/2 packet of  Amul Fresh Cream 

4 tbsp of Mango Jam

2 tbsp Mango pulp 

1/4 tsp of Ghee

Method 

Take a blender, add the paneer, condensed milk and cream. Blend the ingredients into a smooth paste, the paste should be of thick dropping consistency. Take a steel container, grease the container with ghee. Take half portion of the paste and spread the paste with the help of a spoon. Close the lid of the container and steam the container for 10 minutes. Once cool remove the container and open the lid. Now spread the jam on the first layer of the sandesh. Add the remaining paste over the jam and gently spread the paste.. add  blobs of  mango pulp on top of the paste.. with a help of a toothpick or a stick, spread the mango pulp. Close the lid and steam the sandesh for 20 to 25 minutes. Switch off the flame and cool the container, open the container and check. Keep the container in the fridge for an hour, to remove the sandesh from the container, slightly warm the base of the container, take a knife and run around the sides, cover the container with a plate, turn the plate, tap the container 2 to 3 times, the sandesh will be on the plate, take another plate and turn the sandesh, so that the top part of the sandesh will be on the top, cut the sandesh into square pieces.. enjoy  

 

Khatta Mitha Kesari Aam Sharbat Sour and Sweet Mango Squash with Saffron

Since I am very fond of making various types of pickles, my husband got around 3 1/2 kgs of Raw Mangoes from a tree situated in the compound where he works. Apparently I had made 2 kgs mango Pickle the same day. So I kept the raw mangoes for 2 days, and by the time when I thought about making some more mango pickle, these mangoes were already in their half riped stage. So thought of making Mango squash. This is an experiment in my kitchen. This Mango Squash has no preservatives and will stay for 3 months in the fridge. I loved the flavor of the saffron infused with the flavor of the Mangoes. It is sweet and sour in taste.

Stage 1 

Ingredients 

3 1/2 kgs Half riped Mangoes 

2 liters of Water 

1 tbsp Salt or Rock salt

5 to 6 pods of Green Cardomom crushed 

1/4 tsp Saffron 

Method 

Peel the skin of the mangoes. Cut them into pieces. Take a big pot. Add the mango pieces and the mango seeds along with the flesh into the pot. Add water, cardamom crushed,  saffron and salt. Let it simmer till the mangoes have become pulpy. Let it cool. Remove the mango seeds and squeeze out the pulp from it and discard the seeds. Add the rest of the mango pieces and the pulp into a blender and blend it. Take a wire mesh strainer and strain the juice out. 

Stage 2 

Ingredients 

Mango Juice

2 1/2 kgs of Sugar

1/4 tsp Saffron 

Method 

Take a pot, add all the above ingredients. Let it simmer till it reaches a level before the one string consistency and small lumps begins to form. To check, take the juice on a ladle. Pour out the juice from the ladle. You will see small tiny lumps stuck on the ladle and the juice has thicken a bit. Switch of the gas. Let it cool. Strain the juice out through a wire mesh strainer. Let it cool completely. Store in dry glass bottles. 

To make the Sharbat, fill up 1/4 of the glass with the Squash. Add chilled water and ice. Stir it and enjoy it.

Mango Coconut Kesar Laddu

Mango Coconut Kesar Laddu 

Ingredients 

2 cups Mango pulp 

1 1/2 cup Desiccated Coconut 

1/2 cup Milk Powder 

1/2 cup Sugar 

1/4 tsp Cardomom powder 

2 Pinch of Salt 

2 Pinch of Saffron 

Few Almond Flakes

1 tbsp Ghee

Method 

Take a wok, add  3/4 cup coconut and other remaining ingredients in the wok. Keep stirring on a low flame for 5 minutes. Add 1/4 cup coconut, keep stirring till the mango pulp becomes thick and sticky. Add 1/1 tbsp ghee.  Stir it, too check, take a small portion and try rolling it. It will be sticky, but it will form a ball. Take a plate, grease it with ghee. Pour the hot mixture into the plate. Spread it. Keep it till it is easy to handle. Take the remaining coconut on a plate. Apply ghee on the palms. Divide the mixture in to equal portions. Roll it into a ball. Coat it with coconut.

Jelly Fruity Oats Pudding

Jelly Fruity Oats Pudding

This dish is wholesome and an interesting dish for children. They will love it. 

For the Oat Coconut Pudding

Ingredients 

1/4 cup Oats 

1 cup Coconut milk 

4 tbsp Condensed Milk 

1/2 tsp Veg Gelatine powder soaked in 2 tbsp hot water 

Method 

Take a pot. Add the coconut milk and condensed milk. Stir and let it simmer for 2 minutes. Add the oats. Stir and cook till it thickens. Add the gelatine  and stir. Switch off the flame. Stir it and let it cool.

To Assemble 

Ingredients 

2 tbsp Strawberry jelly cubes (Red)

2 tbsp Green Apple jelly cubes (Green)

1Mango cut into cubes

1 medium size Banana cut pieces 

Oats Coconut pudding 

Few Dry Cranberries

1 Cherry 

Few Almond flakes

Method 

Take a transparent glass bowl. Add few pieces of  each colour jellies. Gently add the  oats coconut pudding. Add few mango and banana pieces. Add few cranberries.  Add few pieces of the jellies again. Garnish with almond flakes and cherry. Chill in the fridge for 1 hour before serving.

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 

This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 

Ingredients

1/4 cup Oats Powder

1/4 cup Whole Wheat Flour

5 tbsps Powder Sugar

1/4 tsp Baking powder

1 tbsp Aam Papad (Dried Ripe Mango)

chopped

2 tbsps Mango puree

2 tbsps Butter

Method

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango

Ingredients

1/4 cup Fresh cream

2 tbsp Sugar

1 tbsp of Aam papad chopped

2 tbsp Mango puree 

Method 

Garnish the cookie bowl just before serving. 

Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.

Oats and Mango Phirni

Oats and Mango Phirni

Ingredients

1/2 cup Mango Puree 

4 tbsp Oats roasted

1 tbsp Rice washed and soaked

1/2 liter Milk

4 tbsp Sugar

Pinch of Salt

Pinch of Cardamom powder

Few Mango pieces for garnishing 

Method

Add the roasted oats, rice and 4 tbsp water in a grinder and grind it into a paste.

Take a pot, add milk. Simmer the milk for 5 minutes. Add sugar, salt and cardomom powder, let the sugar dissolve. Add the oats and  rice paste and keep stirring it on low flame continuously, till the milk thickens. Take it off the flame and keep stirring till a bit cool. Add the mango puree and mix it well. Take small mithi bowls, add the oats mango phirni in the bowls. Garnish it with mango pieces. Cool it in the fridge till served.

Chicken and Ripe Mango Curry...

Chicken and Ripe Mango Curry.... 

I love the flavour of the coconut and the tangy sweet taste of the mango in this recipe. It has the rich creamy texture due to the coconut milk added to the dish.  This dish can be eaten with rice, Chappati or paratha..

Ingredients 

750 grams Chicken pieces 

1 Onions chopped 

1 Tomato chopped 

1 Ripe Mango cut into cubes 

1 tbsp Ginger Garlic paste 

2 Green chillies broken into pieces 

2 tbsp Madras Curry powder 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1/2 tsp Mustard seeds

Few Curry leaves 

1 tetra pack Coconut milk 

2 tbsp Oil 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the onions. Sauté it till it is light brown in colour. Add the green chillies, garlic and ginger paste. Sauté it for 2 minutes. Add the chicken. Stir it, cover and cook for 15 minutes, stirring it occasionally. Add the tomatoes, curry powder, salt and turmeric powder. Stir it and cook for 5 minutes. Add the coconut milk. Cover and cook for 5 minutes more. Add the chopped mango. Stir it. Cook for 2 minutes. Switch off the flame. Garnish it with coriander leaves.

Madras Curry Powder 

Ingredients 

2 tbsp Coriander seeds

1 tbsp Cumin seeds

1/2 tbsp Fenugreek seeds 

2 tsp Mustard seeds 

2 tsp Fennel seeds 

1 tbsp Poppy seeds 

1 tbsp Sesame seeds 

4 small pieces of Cinnamon stick

10 Cardamom 

1 tsp Cloves 

1 tsp Pepper Corns 

8 Red Dry Spicy Chillies 

2 sprigs Curry leaves 

2 tbsp Turmeric powder 

1 tsp Nutmeg powder 

Method

Take a pan, add all the spices except for the curry leaves, turmeric powder and nutmeg powder. Roast the spices for a minute. Remove it and keep aside. Roast the curry leaves. Let the spices cool down. Add the turmeric powder, nutmeg powder  and all the other ingredients in the grinder, and grind it into a fine powder. Store it in a dry and clean bottle.

Baked Creamy Mango Sandesh (SugarFree)

Baked Creamy Mango Sandesh (SugarFree)

This Bengali sweet is creamy and soft. It is made with #SugarFree, cottage cheese and mango pulp as the key ingredients used in it. 

For the Creamy Mixture 

Ingredients 

1 cup Cream

2 cups Milk 

1 cup SugarFree 

1 cup Mango pulp 

Pinch of Cardamom powder

Method 

Take a pan and add milk in it, simmer the milk and reduce it to a cup, stirring it occasionally. Add Sugarfree and stir it until it dissolves. Let it cool down. Add the cream, mango pulp and cardomom powder. Mix it well. keep it aside.

For the Sandesh 

Ingredients 

2 cups of Cottage cheese  (Paneer)

Creamy mixture..

Chopped Mango for Garnishing

1 tbsp Rose Syrup 

 

Method 

Blend the cottage cheese in a blender till light and fluffy. Add the creamy mixture and blend it again.

To make the Baked Creamy Mango Sandesh

Ingredients 

Take a silicone mould, grease it with ghee. Add the mixture into the mould. Bake it for 10 to 15 minutes at 180 degrees celcius in a preheated oven. Once it is set, take it out and refrigerate it for 30 minutes. Garnish it with chopped mangoes and drizzle it with Rose syrup. Serve it cold.

Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...

Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...

It is raining mangoes, and my family likes to have the mangoes as it is, the stone of the mango remains. It has so much of flesh attached to it, so I managed to take out some pulp from it and used it up to make these mango cupcakes. These cupcakes are made with whole wheat and frosted with Cottage Cheese Cream... 

Ingredients 

2 cups Whole Wheat Flour 

1 tsp Baking powder 

1 tsp Soda bicarbonate 

1 cup Condensed Milk 

1/2 cup Melted Butter (Room Temperature)

1/2 cup Mango puree 

1/4 cup Curd + 1cup Milk mix together 

1 tsp Mango Essence

Method 

Sieve the flour, baking powder and soda bicarbonate. Add all the wet ingredients together in to a mixing bowl. Beat it well. Add the flour little at a time and beat it. The batter has to be thick dropping consistency.  Preheat the oven to 180 degrees celcius. Take the cupcake liners. Fill in 2/3 of the batter in each of the liners. Bake at 180 degrees celcius for 40 minutes depending upon the oven temperature. Check after 30 minutes. Insert a toothpick and check. If it comes out clean then the cupcakes are done. Cool it completely before frosting.

Cottage Cheese Cream Frosting 

Ingredients 

1/2 cup Cottage cheese crumble 

1 Tetra pack chilled Amul cream (remove the excess water in the cream)

1 1/2 cup Icing sugar 

Few drops of Mango Essence 

Few pieces of Mangoes

Some sprinkles 

Method 

Churn the cottage cheese in a blender with 1 tbsp milk in to a paste. Beat the Amul cream till soft peaks form.

Sieve the icing sugar and beat it. Add the essence and cottage cheese. Beat it well. Refrigerate it for 30 minutes to set. Then add the frosting on the cupcakes. Decorate it with chopped mangoes and some sprinkles on top.

Jhatpat Microwave Mango Barfi...... In 10 minutes

Jhatpat Microwave Mango Barfi...... In 10 minutes
It is sugarless....
Ingredients
1 cup Mango pulp
1 cup Milk Powder
1 cup Home made Paneer
1/4 cup cream
2 tbsp curd
1/2 tsp Cardomom powder
1 tbsp Almonds flakes
1 tsp Milk Masala powder
1 tbsp Ghee
Method
Take a microwave bowl. Add in mango pulp, milk powder, cream, curd and paneer. Set the microwave for 10 minutes. Put the bowl in the microwave. After every 2 minutes take out the bowl and stir. After 5 minutes add cardomom powder, 1/2 tbsp almond flakes, ghee and 1/2 tsp milk masala powder and stir. After 10 minutes..... The mango pulp will reduce and will be thick in consistently. Take a plate, apply ghee on the plate. Spread in the mixture and give it a square shape. Sprinkle remaining Almond flakes and Milk masala powder on top. Keep it in the fridge for 15 to 20 minutes.., cut in pieces and serve...

Fish with Ripe Mangoes, Drumstick and Brinjals

Fish with Ripe Mangoes, Drumstick and Brinjals
Ingredients
8 pieces of pomfret fish or any small fishes cleaned and marinated with salt and turmeric powder
1 ripe Mango chopped
1 big Brinjal cubed
2 drumsticks cut into pieces
1/4tsp each of coriander seeds, Fenugreek seeds, mustard seeds, cumin seeds.
6 curry leaves
1 dry red chilli
Salt to taste
1 tsp Jaggary
1 tbsp oil

For the paste
Ingredients
1 ripe mango pulp
1/2 tsp of  coriander seeds, Fenugreek seeds, mustard seeds, cumin seeds.
1/2 turmeric powder
1 green chilli
2 red chillies
1 small garlic pod
Grind the above ingredients into paste.

Method
Take a kadai. Add oil. Let it heat. Add all the seeds, curry leaves and red chilli. Let the seeds crackle. Add the paste. Saute it for few minutes. Add the Brinjal and drumsticks. Stir it. Add salt. Add 2 cups of water. Cover and cook the vegetables till tender. Add chopped mango, fish and Jaggary. Cover and cook for 10 minutes more. Garnish with chopped coriander leaves.

Mango Slush

Mango Slush
Ingredients
1 cup ripe mango pulp ( preferably a bit sour)
1 tbsp mint leaves
1 tbsp black salt
1  tbsp lime juice
2 cup water
2 tbsp sugar or more
1/2 tsp chaat masala
1/2 lime
Method
Add mango pulp, water, mint leaves, black salt, lime juice, water and  sugar in a blender. Blend it. Pour the liquid into ice cubes chill it for 5 hours in the freezer... Take a glass. Rub the lime juice on the rim of the glass. Sprinkle chaat masala on the rim of the glass. Take the ice cubes and pour it in the glass till the glass is filled.. Add few mint leaves for garnishing... Slush is ready ....

Mango Smoothie

Mango Smoothie
Ingredients
1 ripe mango chopped
2 tbsp sugar or honey (as required )
1 cup Amul cream or vanilla ice cream
1/4 cup curd
1 cup ice cubes
Method
Add all the above ingredients in the blender and blend till smooth.... Serve it chilled.....

Mango and Coconut Poli

We all had Puran Poli made out of Chana dal.. This is my version of Poran Poli with Mango and Coconut filling... Try it and ...........
Mango and Coconut Poli
  Mango and Coconut Poli filling.....
Ingredients
1 cup ripe Mango cubed and pulped
1/4 cup desiccated coconut
1/4 tsp cardomom powder
1 pinch of salt
3 tbsp sugar (Sugar according to the sourness of the mangoes)
Method
Take a pan. Add all the ingredients and on a low flame keep stirring the mixture till all the ingredients incorporates well. Take a small pinch of the filling and try to form a ball. If it forms a ball then take of the gas and cool it and keep it aside.

Dough
Ingredients
250 gram Fine flour
1/4 tsp salt
Cold water
1 tbsp oil
Method
Take a bowl. Add the flour, salt and oil. Mix the flour. Add water and knead the semi - soft dough. Cover and keep for 30 minutes.

Mango Cream to serve with the Poli
Ingredients
1 cup Amul cream
2 tbsp sugar
1 /2 cup mango cut into pieces
Method
In a blender add the cream and sugar and blend it. Add the mango pieces to the cream and mix it. Keep it in the fridge to cool.

Making the Poli
Take the dough and make lemon size equal balls. Roll the dough. Add the filling in the dough. Close the dough with the filling inside. Roll the dough. Take a tawa. Put the rolled dough on the tawa. Add ghee and cook the Poli from both the sides. Once brown from both the side, serve it with mango cream...