Mango And Apple Salad

It's already middle of the summer!!! in this sizzling summer I don't feel like eating a heavy lunch. Fruit or vegetable salads are always my choice. This yogurt dressing salads are really my favorites with any fruits I can enjoy them. Actually I wanted to post a recipe like mango rasam or mango rice in this theme for final post. I was little busy with my personal work so couldn't make it. Finally decided to post what I have for my lunch to day.
                                                         This is a simple fruit salad but very filling, that you can serve as a meal in your diet plan or as a dessert. I used low fat curd (yogurt, I removed the cream from milk and made curd with that milk) and honey with cinnamon powder for dressing. That gives a rich and delicious flavor to the salad..

Let's check the recipe....
INGREDIENTS:----- 
For dressing:----
 yogurt --- 1 cup
Honey 1 tab sp
Cinnamon powder  --- 1/2 tea sp
For salad:----
Apple --- 1 cut in to small cubes
Mango --- 1 cup small cubes
Walnuts – chopped 1 tab sp
You can use any other fruits you like 
METHOD:---
1. Take both fruits in a mixing bowl, Mix yogurt, honey and cinnamon powder mix well and add to the fruit pieces.
2. Mix well and top with chopped walnuts and serve chilled
Let's check the Blogging Marathon page

Instant Mango Pickle

Instant Mango pickle is one ready to use pickle which we make with first mangoes in the season. With those small raw mangoes which are not ready to make avakaya. This pickle won't stay for long time means it will stay for two to three days. You can store it in the fridge for one week. This pickle you can use on the same day you made it. This will be a great combination with curd rice and pongal...

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INGREDIENTS:----

Mangoes  ---  2 big

Red chilli powder   --- 2 tabsp

Salt   ---  2 tab sp

Turmeric powder  ---  1 tea sp

Fenugreek seed powder  ---  1/2 tea sp

Mustard seed powder  ---  1 tab sp

Oil  ---  1/2 cup

Mustard seeds --  1/2 tea sp

Asafoetida  ---  a big pinch

METHOD:---

1. Chop mangoes in to small pieces take the mango pieces in to a big mixing bowl 

2. Add turmeric powder, redchilli powder,salt, fenugreek powder, mustard powder mix well and set a side.

3. Now heat oil in a pan add mustard seeds let them crackle then add asafoetida remove from heat and lat it cool to room temperature.

4. After the oil is completely cooled add it to mango pieces mix well.

Store it in a glass jar.

Serve with curd rice or pongal.

Note:--  for mustard and fenugreek powder dry roast the both seeds separately and grind in to a coarse powder..  

Let's check the Blogging Marathon page

Amba Khatta (Sweet and Sour Mango Curry)

This is my first recipe for this month BM under Season fruit/ vegetable, My choice for this theme is a very favorite and very popular summer special Mango. I am using raw mango for today recipe, In Andhra cuisine we make a lot of dishes with raw mango. We make a huge number of pickles with raw mango. But for a little change today I am posting a Oriya recipe with raw mango. This is a sweet sour and delicious raw mango curry.
Amba Khatta is a typical Oriya dish, which is a side dish served with rice and dal or with kichidi. In odisy cuisine they make different varieties of Khattas like Tomato - Khajuri khatta, Tomato khatta, Amba Khatta. Amba Khatta is a sweet tangy dish made with raw mangoes so this is also known as Kancha Amba Khatta. This is one of the dishes which they offer lord Jagannath along with Chappan bhog as a mid day meal to God. Use totapuri variety mangoes for this curry, cut with seed and remove the in side seed and make the curry. Along with punch phutana you can add crushed garlic but in Puri Jagannath temple they don't use garlic but they use ginger in the recipe.  

INGREDIENTS:---
Mangoes  ---   2 (totapuri)
Jaggery  ---  1/2 cup grated
Red chilli powder  ---- 1 tea sp
Turmeric powder  ---  1/4 tea sp
Salt to taste
Oil or ghee  ---  4 tea sp
Pancha Phutana  ---  1 tea sp ( mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, Kaloungi).
Ginger paste  ---  1 tea sp
Dry red chillies  ---  2 broken
Curry leaves few
Asafoetida  ---  a big pinch
Roasted fennel seeds  ---  1 tea sp
Roasted fenugreek seeds  --  1/2 tea sp
Water   ----   1 cup
                                                                   

METHOD:---
1. Wash and wipe mangoes and cut in to bite size pieces.
2. Make a coarse powder of roasted fennel and fenugreek seeds and set a side.
3. Heat oil in a pan add pancha phutana, dry red chillies, curry leaves, ginger paste and asafoetida fry for a while then add mango pieces.
4. Add red chilli powder, turmeric powder, salt to taste, stir well and cover and cook for five minutes.
5. Then add grated jaggery mix well and add 1 cup water mix well cover and cook for 8 minutes in a low flame.
6. Add roasted fennel and fenugreek powder mix well and  switch off the heat.
Allow it to cool then serve.
This curry will be a good combination with khichdi, pongali, paratha, dosa, even with curd rice.. 
Let's check the Blogging Marathon page 

Mango Salsa With Cilantro

This is my final recipe for this week BM. I am cooking from my cooking book collection and my combination for to day is mango and greens. greens I used in this recipe is fresh coriander leaves(cilantro) and spring onion greens. This salsa is a best combination with tortila chips, taco chips. I have adopted this recipe from the book Delicious dips by Diane Morgan in this book you can find some delicious dips (I have tried a few of the they came out so well) and also with few salsa recipes. pick a sweet mango means totapuri mango is best for this. means mango should not be too sour that should be sweet but not ripe. Instead of jalapeno chilli you can use any Indian variate chilli but jalapeno s will give a wonderful flavor. let's check how to make this salsa.
INGREDIENTS:--
Mangoes   ---- 2 cut in to  small pieces
Onion   ---- 1 medium cut in to small pieces
Spring onions  ----  4 chopped
Tomatoes   ----- 2  cored and cut in to small pieces like mango pieces
Jalapeno chilli  --- 1 minced, I used caned if you want use caned the take 6 pieces and chop them
Fresh cilantro leaves (coriander leaves)  --- 1 cup finely chopped
Lemon juice ---- 1 tab sp
Olive oil  ---- 2 tab sp
Salt ----  1/2 tea sp, check and adjust before you serve
                                                           

METHOD:--
1. I a mixing bowl take mango, onion, tomato, jalapeno chilli, spring onion pieces and chopped cilantro mix and set a side.
2. I a other bowl take lemon juice, olive oil and salt mix well to dissolve salt, and then pour over this to mango mixture stir gently to combine.
3. Transfer the mango salsa in to serving dish, cover and set a side for 1 hour and serve.
serve with Tortilla chips or with bread, sprinkle some olive oil on the bread and serve with this salsa.
This is my third post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.
 

Magaya Pappu- Sundried Mango Pickle Dal

Magaya Pappu a different dal recipe with Sundried mango pickle. This dal is a best choice when you running with lack of vegetables this recipe is very handy for you. You can make this dal with dry mango pieces also. But dry mango pieces give a mild taste and pickle will give a strong taste. If you would like to make this dal with dried mango pieces then soak  mango pieces for 10 minutes before you add them to dal and cook dal for 10 minutes more.Can also make dal with other pickles like chintakaya(raw tamarind) and avakaya pickle, gongura pickle. Here is the recipe for Magaya Pappu
INGREDIENTS:--
Tour dal  --- 1 cup
Magaya (Sundried mango pickle)  --- 1/4 cup
Onion   -- 1 medium chopped
Green chillies  --- 2 cut in to small pieces
Oil   --- 1 tab sp
Mustard seeds  --- 1/4 tea sp
Split urad dal  --- 1 tea sp
Cumin seeds   ---- 1/2 tea sp
Asafoetida  --- 1/4 tea sp
Curry leaves  --- 1 spring
Salt to taste
METHOD:--
1. Wash and soak tour dal for 10 minutes then add chopped onion and green chillies, cook  till done (dal should cook soft if you mash with a spoon that should mash easily).
If you like to cook dal in a preasure cooker then cook for 3 whistels.
2. Remove from heat add magaya pickle to dal mash with a potato masher or with a spoon. Check salt and adjust according to your taste.
3. Heat oil in a frying pan add mustard seeds let them popup then add urad dal, cumin seeds, asafoetida, curry leaves.
4. Add this tadka (talimpu) to magaya pappu mix well to combine every thing.
Serve hot with rice a drop of ghee and vadiyalu (sundried fryims).
This is my second recipe with the theme of Sun dried products for blogging marathon 17 th edition at Vallis spice your life lets check blogging marathon page .
check out my magaya pickle (sundried Mango pickle) recipe HERE

Mango-Badam Milk - Mango - Almond Milk

Mango Badam milk sounds yumm no?  Yes it is a delicious drink what we made for our lunch last Sunday. Remember my Green Apple And Cucumber Salad with that i made this drink. Actually i wanted to make mango milk  shake that day. But when i remember that i have soaked almonds to make badami paneer then i decided to make something with those almonds. Because we do not want to eat a heavy meal at that time. So started boiling milk to make Badam milk(almond milk). I ask hubby to help me to make badam paste, he did not listen to me and busy in watching movie. Then i grind the badam add to milk and boiled, cooled and kept it in the fridge. When i was talking to my brother some blender noice came from the kitchen i did not gave attention to it, then hubby came to ask me where is the milk? I told it is in the fridge. When i came back from the phone Mango Badam Milk is ready!!!!...
                                                                                 Hope you all understand what happened! hubby dear thought that i ask him to grind mango and mix it to the milk. But i ask him to grind almonds and mix it in the milk that work i have already done. Any way by mistake a delicious drink was born....:). But at that movement i gone mad thinking that, this combination goes well are not  but really that taste just wow i am going to make it again before finishing the mango season. Now hubby dear took the credit of this recipe humm yes credit goes to him only .... any way lets check the recipe...

INGREDIENTS:---

Mango --- 1 big
Almonds  --- 15
Cardamom powder  -- 1/2 tea sp
Sugar  --- 5 tea sp s (optional i didn't add sugar the sweet taste of mago is enough for me)
Milk  --- 1 1/2 cups i used full cream milk, then only you get the wonderfull creamy taste
Almonds  --- 4 chopped for garnishing
METHOD:----

1. Soak almonds in water for over night and grind them in to paste.

 2. Boil milk when milk was boiling add almond paste,sugar and mix well and keep boiling for  five minutes
3.  After 5minutes add cardomom powder and remove from fire let it cool and chill it in the fridge for atleast 1 hour.
 4. In the mean while peal the mango, cut in to small pieces and grind in to a pulp in a blender set a side.
5.  Remove badam milk from the fridge add mango pulp bleand in the blender for 1 second.
6.  Garnish with chopped almond and serve chilled. If you like can add finely chipped mango pieces also.
Add ice cubes to this delicious drink to make it more chill.
This is my entry for Mango Mania at The Pumpkin Farm

RAW MANGO AND CABBAGE CHUTNEY

In the array of my mango recipes, this chutney recipe is new one to me also. Few day back Harichandana of Indian cuisine posted this spicy and tempting chutney with Raw mango and cabbage Really it is a perfect side dish for every thing like rice, dosa, idli and chapati. I made little changes like I gave a seasoning after grinding the chutney and increase the red chilies.thank you so much for the recipe Chandana...

INGREDIENTS:----

Cabbage --- 1 cup chopped(I used the bowl what I presented the chutney in the pic. that is nearly 200g of cabbage)

Raw mango --- 1 medium size, very sour and green mango

Dry red chillies -- 12 to 15 or according to your taste

Chana dal -- 1 tab sp (split chick peas)

Urad dal -- 1/2 tab sp (split urad bean)

Fenugreek seeds -- 1/4 tea sp

Mustard seeds --- 1 tea sp

Oil --- 4 tea sp

Salt -- 1 1/2 tea sp or according to your taste

FOR SEASONING:----

Oil --- 1 tea sp

Mustard seeds -- 1/2 tea sp

Asafoetida -- 1/4 tea sp

Curry leaves -- 1 spring

METHOD:----

1. chop cabbage, peal and chop mango in to small pieces and leave a side.

2.Heat oil in a deep frying pan add chana dal, urad dal,mustard seeds and fry till light golden color then add fenugreek seeds and Dry red chilies and fry for 3 min. remove from flame and leave it to cool.

3. In the same pan add chopped cabbage and fry for 2 to 3 min. or till the raw smell disappears, remove fro the flame and let it cool.

4.Grind roasted dals, mustard, fenugreek seeds,red chillies in to afine powder then add cabbage, chopped raw mango pieces, salt and grind in to a coarse paste if required sprinkle water(I did't add any water, if you run your blender with gaps for every 2 sec. that will help you to grind your chutney with out water).

5. Heat oil for seasoning in a small frying pan add mustard seeds let them splutter then add asafoetida and curry leaves add this seasoning to chutney mix well ti combine every thing check salt one before you serve.If require add some salt and mix well.

Serve with hot steamed rice, dosa, idli, chapati or any thing you like...enjoy...

MAGAYA - SUN DRIED MANGO PICKLE

One more pickle like Avakaya during this summer time made with raw mangoes and stays for long time (more then one year).Magaya is a very popular pickle like Avakaya in coastal Andhra.Making of this pickle is totally different then Avakaya and a perfect side dish for curd rice and pongal....

INGREDIENTS:-----

Mangoes - 6 big

Mustard powder -- 200g

Salt - 250g

Red chili powder - 250g

Fenugreek powder - 50g

Turmeric -- 1 tab sp

Oil ---- 400g

FOR SEASONING:----

Dry red chilies -- 10 broken

Asafoetida - 1/2 tea sp

Mustard seeds --2 teasp

METHOD:---

1.Wash,clean mangoes with a dry cloth, peal the skin and slice the mangoes in to very thin slices (like potato chips)

2. Shift the mango slices in a wide bowl add half salt and turmeric powder combine well to coat salt and turmeric each and every piece.

3. Cover this marinated mango pieces bowl with a lid and leave a side for 1 day.

4.Next day morning you can find this marinated mango pieces ooze there juices. Now squeeze the juice lightly from mango pieces and spread the mango pieces on a big plate.

5. Sun dry this squeezed mango pieces with sap in a very hot sun for 1 day or till the wetness in the mango piece disappears.(this process will take 1 day in Indian peak summer ).

6. In the mean while dry roast the mustard and then fenugreek take care that the seeds should not splutter remove and make a fine powder.

7. Add remaining salt.red chili powder, mustard and fenugreek powder, sap to mango pieces mix well to combine every thing.

8.Heat oil in a deep frying pan add mustard seeds let them splutter then add broken red chilies and asafoetida remove from flame and let it cool.

9 Add this seasoning to mango and spice mixture mix well to combine every thing leave it for a day.

From third day you can use this pickle.

Enjoy this delicious pickle with curd rice or pongali or even with plain steamed rice.

store the pickle in a ceramic or glass jar don't use plastic jars

Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.

Use a clean and dry spoon every time to take out the pickle from jar.

SPROUTED MUNG AND MANGO SALAD

Sprouted mung beans are popular alternative to meat for vegetarians. Sprouted mung beans are hign in Potassium,Calcium.Iron, Fiber,Magnesium and B vitamins.Sprouted mung beans are excellent diet food because 1 cup of sprouted mung beans contain less then 30 calories but high in protein, only 2 grams of fat and very rich sorce of dietary fiber and they are very easily digestible. They do not generally create abdominal gas or bloating. This fiber and vitamin rich little sprouted beans can be eaten on their own or combine with rice to make Khichari or mix with vegetables and greens to make healthy soups or make a paste with sprouted mung beans to make delicious crepes or mix with seasonal fruits and nuts to make healthy salads. So sprouted mung beans are one of the most recomended food for the people who are in weight loss diet. Instead of having idlis and dosa s for break fast 1 cup of sprouted mung beans with any seasonal fruit will be a very good choice for weight loss diet and now it is the Mango season in India so here is a very simple salad for this hot summer break fast.
INGREDIENTS:----
Mango --- 1 big ripe
Sprouted mung beans -- 1 cup 250 ml or 200 g
Honey -- 1tab sp (if required)
Black pepper powder --- 1/4 teasp
Cinamon powder --- 1/4 tea sp
METHOD:----
1. Peal and cut the mango in to bite size pieces
2. combine all above ingredients in a salad mixing bowl
Serve immediately.
If you like to have this salad chilled then leave it in the fridge for 1 hour before you serve but this won't stay crisp for long time in the fridge, mango pieces will become soft.
Check my POMEGRANATE& MOONG SPROUTS SALAD

MAMIDIKAYA MUKKALA PACHADI - INSTANT MANGO PICKLE

In a typical Andhra meal PACHADI will take the first place.A traditional andhra meal will not complite with out ooragaya and pachadi. Ooragaya means pickle which is made of seasonal fruits and vegetables and uses a liberal amount of chilli powder,spices and oil.Pachadi(chutney) is typically made with vegetables and roasted green or red chilies,spices, it consumes less oil then pickle and stay for 1 or 2 days. Normally pachadi s are made with vegetables like ridge gourd, eggplant,etc. and greens like Gongura, coriander and mint leaves, coconut and also with some lentils like toor dal and urad dal. In mango season we make pachadi with mangoes for an instent use before avakaya get ready to use. Today I am here withone of the mango pachadi for instant use....
INGREDIENTS:---
Mango --- 1 big
Coriander seeds --- 1 1/2 teasp
Dry red chillies --- 50g
Mustard seeds -- 1 tea sp
cumin seeds -- 1/2 teasp
Fenugreek seeds -- 1 tea sp
Salt -- 10 g
Turmeric powder -- 1/2 tea sp
FOR SEASONING:----
Oil --- 50ml
Mustard seeds --- 1 tea sp
Dry red chilies -- 4 broken
asafoetida -- 1/4 teasp

METHOD:-----
1. Heat a teasp oil in a deep frying pan add one by one mustard seeds,fenugreek seeds, coriander seeds, cumin seeds and dry red chilies and fry till nice aroma comes out in a low flame.
2. Wash and clean the mango with a dry cloth and chop the 1/4th mango with skin, peal the skin and cut the remaining mango in to bite size pieces.

3.first grind the fried spices with salt and turmeric powder in to a fine powder.

4.Add bite size mango pieces to the spice powder and again grind in to a fine paste(dont add water grind this mango and spice mixture with gaps for every 2 sec.If you find diffecult in grinding open the lid and mix with a spoon and again grind for 2 sec.)

5. Remove from the blender(mixee jar) add chopped mango pieces check the salt if required add some salt mix well to combine every thing and take it out in to a serving bowl.

6. Heat oil in a deep frying pan add mustard seeds and let them splutter then add broken dry red chilies. asafoetida swithch off the flame and add this seasoning to chutney mix well.
Serve with idli, dosa, pondali, curd rice, rice and dal(annam, muddapappu) enjoy the fresh mango pickle.

MAMIDIKAYA TURUMU PACHADI - GRATED MANGO PICKLE

Here is the next pickle from Mango season,which is very easy to make and stay for long time(more then one year).This is an instent pickle which you can use from the next day.It tastes little different then Avakaya but process is almost the same only thing we grate the mangoes for this pickle instead of making pieces.For this pickle we can use any verity of raw green mangoes. Mangoes should be fully mature, raw, green and very sour in taste. You can serve this pickle with any thing like Idli, Dosa, Pongal, Curd rice,Rice . But my choice is when you mix this pickle with leftover rice (don't add ghee or butter that will spoil the pickle taste because ghee dominates the pickle flavor) in the next day morning mmmm that is the best way to eat this pickle for me. and here is the recipe.... INGREDIENTS:----
Mangoes --- 6 no. really big size mangoes measure the grated mango that should be 2 kg s or 12 cups with rice cooker measurement cup.
Salt ---- 250 g
Mustard powder ----200 g
Fenugreek powder ---- 1 tab sp
Red chilli powder --- 250 g
Turmeric powder --- 1 tab sp
Oil ---- 1/2 kg
Dry red chillies --- 10 no. broken
Mustard seeds --- 25 g

METHOD:----

1. Wash mangoes and wipe with a clean dry cloth and great with skin till the seed and remove the seed and take this grated mango in to wide bowl
2. Add turmeric powder,fenugreek powder, mustard powder, salt and red chilli powder and mix well to combine all ingredients very well.

3. Heat oil in a deep frying pan till smoking point add mustard seeds and let them splutter then add broken red chilies remove the pan from fire and let it cool to room temperature.
4. Then add this oil with mustard seeds and dry red chilies to grated mango mixture mix well and cover with a lid and leave a side for 1 day.

5. next day morning again mix with a clean,dry ladle and check salt if required add salt or red chilli powder at this time mix well and enjoy the pickle.

AVAKAYA - A TREDITIONAL ANDHRA MANGO PICKLE FROM ANDHRA PRADESH

Muddapappu,avakaya with hot steamed rice and ghee is the most wanted combination for Telugu people,OrPerugu annam (curd rice, cooked rice mixed with yogurt)with avakaya but most of the Telugu people likes with muddapapu(cooked and mashed pigeon peas with little salt)Avakayi, neyi(clarified butter/ghee) with steamed rice. From Ugadi (the telugu new year day) we start useing mangoes in our cooking that is the day we offer God the first crop of raw mangoes in Ugadi pachadi, After one month from Ugadi day the pickling mangoes will start coming in to the market. In this Hot summer season every Telugu household look forward for Avakaya making season. My mom will check for a good day and she first starts with making Mustard powder and fenugreek powder and then in the mid day after lunch She start mixing the pickle, by the time she finished mixing the pickle it will be evening 4o clock. Every year Amma makes this pickle for 3 households myself, my sister,my brother and for amma herself. I am so lucky that I got this treasure (avakaya pickle recipe) from my amma and to day here I am with the traditional Andhra pickle Avakaya.. And my choice is Hot rice with Muddapappu, Ghee and Avakaya yummmmmm heaven.. ok here I go with the recipe.........

INGREDIENTS:----
Mangoes -- 6 big (we use peddarasalu)
Salt -- 250 g or 2 1/4 cup with rice cooker cup
Turmeric --- 2 tab sp
Mustard power -- 250g or 2 1/4 cup (Dry 200 grams black mustard in hot sun for 2-3 hour or heat a deep frying pan and heat mustard till they hot when you touch with your hand, take care that mustard should not splutter when you fry them. Let them cool for some time and grind in to a fine powder. Grind mustard seeds very slowly giving gap in between every 2 sec. otherwise oil may come out from the mustard seeds )
Fenugreek powder- 2 tab sp
Fenugreek seeds --- 1 tab sp

Red chilli powder --300 g or 3 1/4 cups
Oil --- 1/2 kg ( good quality sesame oil)or idayam gingely oil.
Garlic - 100 grams(Garlic should be added on third day.

METHOD:-----
1. Clean mangoes with a lightly wet cloth and leave a side for dry .
2. Now cut the mangoes vertically in to half that the hard stone in the inside the mango is also cut in to two parts,discard the in side soft seed and their will be a thin layer stick to the hard part of the seed discard that layer also and clean the mango pieces with a dry cloth. Leave the hard shell of mango seed to the mango piece. that means each piece should contain the hard stone part so that the mango piece should not become soft after pickling for a year.

3. Now take half oil (I gave 1/2 kg oil in thair half means 1/4 kg oil) in to a big bowl or plate and add turmeric powder and fenugreek seeds to this oil mix well and add mango pieces to this oil and leave a side for 15 min. This will help to retain hard the mango piece in the pickle for long time.
4.Then add the mustard powder, fenugreek powder, salt and red chilli powder to the mango pieces and combine well with a ladle or with you r hand to combine the ingredients well and coat the mango pieces with the masala well.

5. place this mango pieces mixture in a jar or a glass bottle (don't use plastic jars or bottle) and pour the leftover 1/4 kg oil on top of the mango pieces and cover tightly and leave a side for 3 days.
6. On third day clean and peel the garlic cloves.
7. Now open the pickle jar and mix with a clean and dry ladle and check salt if required add some more salt and check once again, add garlic cloves and again mix well care fully again cover tightly and leave for 1 more day.
8. This will stay for 1 year.

NOTE:-- Choose the mangoes very carefully. Mangoes should be fully mature, raw, green and very sour in taste.
Especially for avakai choose the mangoes with high fiber, normally in Andhra pradesh we use peddarasalu or cheruku rasalu or any verity of rasalu mangoes if you don't find this verity then you can use any long verity which is fibrous, green and sour because when you pickling this fibrous mangoes the pickle will stand till the next season without going soft.
make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.
Don't compromise in ingredients like oil, salt and chilli powder these three ingredients are soul for this pickle (not only this every pickle). If you compromise in this three ingredients your pickle will spoil by the next day it self. So don't compromise with salt and oil measurements.
Can reduce the quantity of mustard powder in this case pickle (gravy) will become watery
first day what oil we pour in the pickle may not be visible but on the third day you can find the oil floating on top.

MAMIDIKAYA PAPPU (RAW MANGO WITH YELLOW LENTLES(SPLIT PIGEON PEAS)

Mamidikaya pappu – raw mango cooked with tour dal[split pigeon peas, yellow lentle, kandi pappu]. This delicious mamidikaya pappu is one of the favorites at my place normally we Indian s like to have simple and comfort food like dal – chawal (lentle curry s and rice) especially in Andhra, people like to eat there lentle s cooked with any vegetables like cucumber, green leafy vegetables and mango. Summer is the season for nice sour raw mangoes so in summer every alternate day my mom use to make this mamidi kaya pappu some times she use to mix green leafy vegetable like spinach, fenugreek leaves, amaranth leaves to this mamidikaya pappu and it's a all time favorite for me with hot steamed rice and potato or bitter gourd stir fry. And to day I am here with mamidi kaya pappu recipe.

Some people would like to make this mamidikaya pappu with split moong dal but I prefer mamidi kaya pesara pappu(moong dal) with amaranth leaves or fenugreek leaves not plain mango dal. I like plain mango dal with toor dal so that is your choice which dal you would like to use for this dal.
And one more thing is check the mango before you cook, the mango should be very sour not sweet and sour taste and also it should be fresh raw mango, not a ripe mango.
INGREDIENTS:-
1-- medium-raw mango
1cup--toor dal[split pigeon peas,yellow lentle,kandi pappu]
1 -- small-onion
6 -- green chillis
1/2teasp- chilli powder
1/4teasp- turmeric powder
salt to taste

FOR SEASONING:-
1/4teasp-mustard seeds
1/2teasp-uard dall
1/2teasp-cumin seeds
4cloves-garlics crushed
afew curry leaves
2teasps--oil
METHOD:-
1.Cut mango in to big cubes,chopp onion, slit green chillis
2.If you are going to cook in a pressure cooker wash dal add 1/2(you would like to have your dal little watery then add 1 cup water) cup water add onion,mango,chillis,turmeric chillipowders cover the cooker with lid and let it cook for 2 whistles remove from heat and cool it,(do it in a low flame).
3. If you are going to cook in a pan add 1cup water to dal and let it cook till half done[dal should split]
4.Now add chopped onion,green chillis,mango peaces let them cook till soft,remove from fire and mash dall with a spoon a little and leave a side.
5. Now heat oil in a pan add mustard seeds,cumin seeds.uard dal,crushed garlic,curry leaves fry till golden colour and add this to mango dal mixture ,and mix well
6. Serve with hot steamed rice and potato stir fry or okra stir fry or bitter gourd stir fry and sundried curd chilies (ooramirapakaya)

MANGO YOGURT MOUSSE

Mango yogurt mousse is one of my favorite desserts .It is almost like our srikhand but little difference in the recipe. We don't use cream in srikhand recipe but in this mousse recipe whip cream will be there and that whip cream gives a rich and creamy texture to this yummy dessert.
I used sugar If you don't like you can replace that with honey or you can just remove and enjoy the natural sweet ness of the fruit and cream. This delicious dessert is very rich in calcium and vitamin c because of yogurt and mango and here I go with the recipe…………….

INGREDIENTS:-----
Yogurt --- 200 ml (I used Greek style yogurt)
Mango puree --- 100 ml
Fresh cream --- 100 ml
Sugar --- 80 gms
Honey --- 2 tab sp
Pistachios --- 1/2 cup chopped (nearly 50 gms)
Cardamom powder --- 1/2 tea sp
Saffron --- a pinch
A few cherry s for toping

METHOD:---
Tie the curd in a muslin cloth or cheese cloth and leave it in the fridge to drain the whey.
If you are using Greek style yogurt then no need to drain the whey water you can use it straight away.
Whip cream with sugar till it become stiff
Then mix yogurt, mango puree, honey, cardamom, saffron and chopped pistachio's then mix well.
Now fold the whipped cream in the mixture mix well to combine, (don't over mix.) garnish with cherries.
Chill in a refrigerator for 3 to 5 hours
Serve cold.
This delicious Mango Yogurt Mousse goes to MANGO MELA hosted by Srivalli.

And also for SUGAR HIGH FRIDAYS -- FRUIT & NUT at Fun & Food blog event started by JENNIFER.

MANGO CUSTARD

First I want to tell a big THANK S to each and every one who supported me. THANK YOU So MUCH FRIENDS FOR ALL YOUR GREAT SUPPORT.

Custard is a English dessert which we can make very easily and in less time. There are many varieties in custard, like with eggs and can make with corn flour and milk cream or coconut milk and yes very simple with custard powder. Especially in summer this will be a ideal dessert. I remember in my child hood no fridge in my place so we use to get Ice from ice factory (where they make ice block s).And we brake those ice into small pieces and arrange them in mud pan like a circle and keep this custard bowl in between this ice circle and cover with a mud lid that s all by the time we cut fruits chilled custard will be ready. And yes in summer that will be sure not other fruit only mango. And here I am with one of my favorite recipe with the King of the fruits. Hope you all like this…………

INGREDIENTS:----
Mango pulp – 1/2 cup
Milk --- 1/2 lit.(500ml)(I used full cream milk)
Custard powder (vanilla flavor) --- 2 tab sp
Sugar --- 3 tab sp(according to your taste, if you don’t like much sweater then just don't add sugar)
Mango – 1 big chopped in to bite size pieces
Some cherry s for decoration
METHOD:----
1. Heat milk in a pan and bring to a full boil.
2. Dilute 2 tab sp custard powder in 1/2 cup milk and again add this custard mixture to boiling milk, cook till it become little thick and switch off the flame and add sugar and mix well to dilute sugar then let it cool to room temperature.
3. Then add mango pulp to this custard mixture mix well and leave it in the fridge to chill.
4. Peel and cut mango in to bite size pieces and add this mango pieces to custard mixture mix gently and serve chilled top with cherry s.
THIS DELICIOUS MANGO CUSTARD GOES TO SRIVALLI S MANGO MELA

MANGO& CARROT MILKSHAKE FROM MAHIMAA S INDIAN VEGETARIAN KITCHEN

Mango is my favorite fruit. I like to have it in any form if it is a raw mango as a pickle or ripe sweet mango as a dessert. And I find this recipe in Mahimaa s blog I like milkshakes too that to if it is a mango milk shake ooohhhh haven. Thanks for this yummy milkshake recipe Mahi.This yummy mango milkshake goes to MBP - MANGO MASTI at Easyntastyrecipes event started by Spice Cafe
I just fallowed Mahimaa s recipe with only one change. That is I add little cardamom powder to this.

INGREDIENTS:----
Carrots --- 3 grated
Ripe mango --- 1 chopped
Milk --- 4 cups
Sugar – 4 tab sp
Almonds --- 12 (soaked in water and peeled and chopped)
Cardamom powder --- 1 tea sp
METHOD:----
Fry grated carrots for a bout 8 min. and let it cool.
Blend it with sugar, mango pieces, almonds, cardamom powder and 1/2 cup milk blend well.
Then add rest of the milk and mix well.
Serve chilled.

CARROT AND RAW MANGO CHUTNEY

Normally I make carrot chutney with little tamarind and green chilies. Coconut chutney with red chilies and tamarind. Yesterday when I grat carrot and raw mango for salad I got this idea. Actually I was thinking for chutney for tomorrow s break fast while tomorrow s breakfast is dosa so immediately I made this .that time I tasted it with rice hummmmm believe me this chutney is a very perfect combination for rice and dosas I didn't taste with idlies and here is the recipe….

INGREDIENTS:--
Carrot – 1 cup grated
Raw mango --- 1 cup finely chopped
Carrot – 1 tab sp finely chopped
Red chilies – 7 (according to your taste. I use 4 Kashmiri and hot red chilies 3)
Urad dal --- 1 tea sp
Cumin seeds – 1 tea sp
Fenugreek seeds --- 1/4 tea sp
Oil – 2 tea sp+ 1 tea sp
Mustard seeds --- 1 tea sp
Asafetida – 1/4 tea sp
Curry leaves --- 10
Salt to taste

METHOD:----
1. Fry red chilies in a fry pan (with out oil) for 2 min in a medium flame remove and leave a side.
2. Then fry urad dal, cumin seeds, fenugreek seeds in the same pan (with out oil) and add this to red chilies and grind in to a fine powder.
3. In the same pan heat 1 tea sp oil and add grated carrot and fry in a medium flame till its raw smell disappears.
4. Remove from heat and add this to red chili and urad dal powder and add raw mango pieces also add salt to taste if required add little water and grind in to a smooth paste.
5. Take out this chutney in to a bowl.
6. Heat oil in a pan add mustard seeds and let them popup then add asafetida and curry leaves let them fry for a while and add this and chopped carrot to the chutney mix well.
Serve with rice or dosa.

This is my entry for FIL - CARROTS at SANGHI S TASTYBITES

RAW MANGO & COCONUT CHUTNEY

Raw mango cut in to small pieces---1 mango

fresh greated coconut---1cup

green chillis--6

while red chillis---5-6(you can use chillis according to your taste)

channa dal---1 tbsp

cumin seeds---1tesp

coriander seeds--1tesp

uard dal--1tesp

mustard seeds---1/2 tesp

salt to taste

oil---1tesp

METHOD:-

Heat oil in a fry pan and add mustrad let it crackle then add dals and cumin and chillis and fry for 2 min .remove from fire and griend with greated coconut and mango pieces in to a smooth paste and remove it in to a bowl and serve with idli,dosa,pongali or it will go very well with plain rice also

I served this chutney with idli and pongali

MANGO PAYASAM

A great melt in the mouth,Summer treat with mango flavor along with the creamy texture,makes this fruity dessert a pure comfort food

1-cup-ripe mango puree

a few mango pieces for garnish

1/2 lt--whole milk[if you want you can use low fat milk also]

1/3 cup-Basmathi rice

4-tebsps-sugar

1teb-ghee

10-cashew nuts

10-raisins

1/2tesp-cardomom powder

1/2 cup-condenced milk

If you like you can add mango essence

a pinch of saffron

How to make:-

wash and soak rice in a little water for 15 min. then cook rice with 1/2lt. milk.Stirring continuously,let it cook till rice become very soft

Now add sugar and go on stirring till mixture thickens.Remove from heat and cool it

Fry cashew nuts and raisins in ghee and add to the rice mixture

Now add condenced milk and mango puree and cardomom powder mix well

garnish with mango pieces and saffron ,cashew nuts and serve chilled

Iam sending this creamy mango payasam to meeta s--http://whatsforlunchhoney.blogspot.com/2008/06/monthly-mingle-23-mango-mania-winner-of.html

One more event at Mythreyee s Paajaka recipes--sweet series cool desserts event---

http://www.paajaka.com/2008/07/announcing-sweet-series-cool-desserts.html

MANGO CURD PUDDING

Before Iuse to make this curd pudding plain. Suddenly When Iwas thinking about that Igot this idea, to try my curd pudding with ripe mangoes. I tryed it dought fully whether it work out or not I don't know but it came out wery well and it tastes good.Ihope you people like it and the recipe is

INGREDIENTS:-

condensed milk--11/4cup

yogurt----1cup

milk---1cup

mango pulp-1/2cup

mango peaces-1/2cup[bite size]

cordomom powder-1/2teasp

no need to add sugar condence milk sweet is enough if you want more sweet you can add 1/4 cup sugar.

this recipe is another entry for siri's frozen -yogurt-cool-summer-event

METHOD:-

Heat milk and keep a side .take condence milk and curd in a bowl and mix them well .Then add mango pulp and milk mix it well and add mango peaces .pour in to abowl and seetm cook for 1/2 hour after 1/2 hout open it and see ,if it is not done again you can keep it for another 15 min.

Remove from steem and let it cool ,chill it in the fridge and serve chill with wipp cream.