May 12, 2015

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..

 photo mango s.jpg
Let's check the recipe....
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 

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
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May 11, 2015

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...

 photo mp.jpg

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

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..  

May 10, 2015

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.  
 photo ambk.jpg
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

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.. 
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