Culinary Xpress: May 2015

Mango Lassi

11:42 PM

With the onset on Summer......one can see the Mela of mangoes here in the market.....street side .....and Super Bazars. With the arrival of the mango season, it's time to indulge oneself in trying out different varieties one can prepare with this wonder fruit. Mango is known as the king of fruits and the mango season lasts from mid march to may end.

There are many varieties of mangoes available in india but the best mangoes are of alphonso variety and they are the most juicy, delicious and also the most expensive.Mostly they are exported and are grown in Maharashta, Gujarat and Konkan belt. So try to look for and try alphonso mangoes whenever you make a sweet mango recipe !!!

In the Hindu mythology mango is known as "food of the Gods". Mango is popular throughout the world.The fragrant sweetness, rich flavour and succulent texture of this magical fruit is highly seductive. There are lot of dishes that can be made from mangoes like milk shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chunteys and curries.

Beginning the series of recipes which can be done with mango as an ingredient , this simple low fat mango Lassi is perfect for a low calorie breakfast, mid snacking full of fibres, calcium, energy and of-course guilt-free too. Take a glass full of this chilled delight and keep yourself healthy and energetic.

Ingredients:-

2 cup, mango pulp

1 cup, low fat yogurt

1/2 cup sugar

Few ice cubes

For garnish:

a pinch of nutmeg powder

Let's learn How to do Mango lassi

Take 2 cups of mango cubes and keep in the fridge for 1 hour along with the yogurt.

In a blender, blend mango cubes, yogurt and sugar. Add ice cubes in serving glasses and pour the prepared lassi, garnish with nutmeg powder and Serve chilled.

For a variety, one can try this dish with saffron, nuts and mint leaves also.

The sweet taste of mangoes underlined with a subtle tang has created many fans across the globe. But, we tend to overlook how amazingly healthy mangoes also are:

Lowers cholesterol:

Mangoes contain fiber, pectin and Vitamin C which help in lowering the bad cholesterol. It also contains potassium which helps in controlling blood pressure and maintaining the heart rate.

Remedy for skin problems:

Mangoes are a great source of beta-carotene which helps in promoting healthy and glowing skin. Beta-carotene gets converted into Vitamin A in our body which protects the cells from damage. Vitamin A also helps in improving the eyesight. Mango pulp is rich with vitamin c, which can be applied to the face to make it soft and supple.

Aides in digestion:

Mangoes are rich in fiber which makes digestion easy. They also contain certain enzymes that help in breaking down the proteins, ease -up the assimilation of food and elimination of waste from the body. Amchoor or dry mango powder also acts as a digestive aid.

Protects against heat strokes:

Mangoes can protect you against heat strokes. Drinks like aam panna or mango lassi hydrate your body and eradicate the feeling of dryness. According to Ayurveda, mangoes energize the entire system and regulate blood flow.

Baking

Honey Cinnamon cake

7:58 AM

Cold drinks

Watermelon lemonade- A refreshing summer cooler

10:57 PM

Indian Cuisine

Raw Mango Rice

11:30 PM

The Raw mango is an aromatic fruit which is liked by all for its tart flavour. Raw mangoes are usually firm and easy to chop. Chopped mangoes with skin are used especially in pickles. Chopped mangoes with skin are often served with salt as an accompaniment with meals. Finely chopped raw mangoes without skin are usually added to sea food preparations such as shrimps, fishes and prawns. Roughly chopped raw mangoes with skin mixed with jaggery, salt, turmeric, red chilly powder kept in air-tight jar for a week gives a spicy, non-oily pickle. Raw mango has a firm skin and pulp. It can be easily grated on grater. Thinly grated raw mangoes without skin are usually used to prepare the choonda (traditional sweet-spicy pickle of Gujarat). Thickly grated raw mangoes with skin are used in preparing mango rice and also used as an accompaniment for seekhs, kebabs (minced meat), grilled chicken and fish.

Health Benefits

Raw mangoes are rich source of Vitamin C, thus it is helpful to cure bleeding gums.
Eating piece of raw mango helps to overcome constipation, loose motions and indigestion.
Eating raw mango with black pepper and honey helps in reducing stomach and liver related complaints.
Eating mango with salt helps to overcome thirst and beat sunstroke.
In tropical countries, raw mango pulp with sugar ,water cardamom helps to keep the body cool.

Mango Rice or Kairi rice is popular rice recipe made of raw mango, cooked rice, little nuts and lightly spiced, a perfect blend of ingredients to make this delicious yet very easy rice variety. Mango rice is also a very good lunch box option as it can be done in jiffy and if we have leftover rice then it's a breeze, speaking of that a great way to use leftover rice is making mango rice or any other variety rice.

Ingredients:

Basmati Rice - 1 Cups

Grated Raw Mango - 2 Cups

Salt - To Taste

Turmeric Powder - 1/2 tsp

Green Chillies - 3-4

For tempering

Oil - 2 tbsp

Asafoetida/Hing - A Pinch

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Chana Dal - 1 tsp

White Urad Dal - 1 tsp

Peanuts - 1 tbsp

Cashew-nuts - 1 tbsp

Dry Red Chilli - 2

Let's learn How to make Raw mango rice

Soak rice for 10 minute and cook rice with 1 1/2 cups of water. We can either pressure cook or use pan just make sure rice doesn't get mashed.
Once rice gets cooked spread it in a plate, allow to cool and separate grains.
Meanwhile peel and grate mango.
In a pan or wok heat oil and add items to temper in given order. Once peanuts and cashews get golden brown add turmeric powder, green chillies and mix.

Mix well and cook for 2 minute or until mango gets cooked but doesn't get mashed. Add salt and mix again well.
Add mango mixture with cooled rice and mix well.
If using leftover rice then add rice to pan mix well and cook in slow flame for 5 minutes or until rice becomes hot.

Serve hot with raita or sweet chutney and papad.

Baking

EGGLESS TUTTI FRUTTI CAKE

4:46 PM

Breakfast & Snacks

MOONG DAAL KE DAHI VADA

11:40 PM

Dahi Vada is a very popular North Indian dish. It's a hit at parties, and is a part of almost every ceremony. Fresh Dahi Vada is very refreshing and easy to digest also.It is a popular snack where lentil dumplings are dumped in a creamy whipped yogurt topped with spicy and sweet chutneys. This is a no onion no garlic preparation which can be eaten on all occasions. Usually Dahi Badas are prepared with Urad daal but in this preparation I have used the Yellow Moong daal for making the badas.Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.

Health Benefits

Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
It is low in fat and rich in B complex vitamins, calcium and potassium.
It is free from heaviness and flatulence, which are associated with other pulses.
Cooked yellow gram is an easily digestible food for invalid and sick persons.
Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
Porridge or khichdi made from it is the best diet after recovery from acute illness.

INGREDIENTS:

Moong daal – 1 cup (250 grams) (soaked)
Green coriander leavs – 3 to 4 tbsp
Hung Curd- 500 gms
Ginger – 1 inch (minced)
green chillies- 2 noa
Oil – for frying vada
Roasted Cumin powder – 1 tbsp
Black salt – more than 1 tbsp
Red chilly powder – 1 tbsp
Sugar- 2 tbsp
chat masala-1tbsp
Mustard seeds -1 tsp
A few curry leaves for tempering

Let's learn how to make Moong Daal Dahi Vada:

Clean the Moong daal and wash thoroughly before soaking it in water for 3 to 4 hours. Drain out excess water from the soaked dal and grind it coarsely with very little or no water in a grinder.
Take grounded dal in a big bowl and whisk it thoroughly with your hands.Add grated ginger, green chillies and salt. Mix well and keep aside.
For drenching dahi vadas in water, take some water in any vessel and add salt into it. Mix well.
Preheat oil in a wok for frying vadas.
Slightly wet your palm. Now with help of your fingers, take a lump from dal mixture and place it over the palm of your hand. Make a hole in the bada and slide carefully to the hot oil for frying.
Now fry it on a low-medium flame until it gets golden brown in colour from both sides. Take out the fried vadas and place them in water with salt.

Tie curd in a cloth to drain out the water from it. Whisk the thick curd left over cloth, really well. Now add 2 tsp sugar in curd and add some water as well. Mix everything really well.
Take out dahi vadas from water and squeeze it gently between your palms to drain out the excess water and place them in serving plate.
Pour curd over them. Now sprinkle some roasted cumin powder, red chilly powder, black salt and chat masala.
In a small pan,take 1 tsp of oil. When it is hot, add the mustard seeds, when it starts to splutter, and the curry leaves . Switch off the gas and pour this over the Dahi vada.
Serve these tantalizing dahi vadas with some chopped coriander leaves on top and enjoy eating.