Mango Rice

mango rice

It’s the mango season and that’s all I can think of. And that ain’t wrong..is it? After salads, drink, mug cake, muffin, ice cream, it’s time for rice. Yeah ! MANGO RICE ! 🙂

Well.. this rice is different from the usual varieties of rice. The tangy flavour of raw mango makes it a delight. A summer delight..!

Mango Rice Recipe-

Preparation Time- 15 minutes

Cooking Time- 10 minutes

Serves- 4-5

Ingredients-

150 gms basmati rice (soaked, rinsed and boiled)
1¼ cup raw mango, grated

Masala

½ tsp turmeric powder
1½ tsp mustard seeds
3 red chillies
4 tbsp fresh coconut, grated
1/2 tsp asafoetida powder
For Tempering
1 tbsp bengal gram spilt and skinned (chana daal), rinsed
1 Red Chilli, halved
4 tbsp raw peanuts
1 tsp Mustard seeds
7-8 curry leaves
3 tbsp Oil

Method-

1. Cook the rice and spread on a platter to cool. Set aside.

2. For the masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a food processor. Add half of the grated raw mango. Blend them into a fine paste. Add 2-3 tsp of water if needed. Set aside.

3. For tempering, heat up the oil in a heavy bottomed frying pan. Add mustard seeds and when they splutter, add the peanuts. Then add chana daal, red chilli, and curry leaves.

4. Once the daal is golden, add the remaining grated mango.

5. Sauté for a few minutes over medium heat, until the mango is cooked.

6. Now add the masala.

7. Cook until the raw smell disappears. Remove from heat and set aside.

8. When the rice is cool, add salt to taste.

9. Stir in the masala. Mix until well blended. Garnish with a sprig of fresh coriander.

10. Serve hot with curd or fresh mint chutney.

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Mango Lemonade

Mango Lemonade

The first thing that comes to one’s mind with ‘lemonade’ is the tasty and tangy lemon flavoured drink. That sounds good but what if it was made with mangoes? Well.. that would be a bonus ! No? Hell yeah !

If you need something to drench your thirst with –here is the perfect solution –the classic lemonade with the mangooey twist !!

This lemonade will soothe your parched throat and will undoubtedly leave you wanting for me.

Mango Lemonade Recipe-

Preparation Time- 10 minutes

Serves- 4-5

Ingredients-

Ripe mango- 1

Granulated sugar- 1/3 cup

Water- ½ cup

Chilled water- 5-6 cups

Juice of 2 lemons

Ice cubes

Lemon slice, mint sprigs- for garnish

Instructions-

1. Combine water and sugar and let it come to a boil. Reduce the flame and cook until the solution thickens, about 5 minutes. Switch off the flame and let it come to room temperature. The sugar syrup is ready to be used. Refrigerate it until its usage.

2. Extract the juice from the lemons and discard the seeds.

3. Roughly chop the mango into pieces (reserve few for garnish) and blend them into a smooth purée. Refrigerate it until it is to be used.

4. When serving- first pour 2 tbsp of sugar syrup in each glass. Then add 2 tsp of lemon juice and 2-3 tbsp of mango purée and mix well using a stirrer. Top it with chilled water and mix again.

5. Add ice cubes or crushed ice, as needed. Garnish with mango/ lemon slices and mint leaves. Serve chilled.

Notes-

1. The sugar syrup made in step 1 may be made in large quantities and refrigerated for about ten days. It may be used in various mocktails and drinks.

Raw Mango Salad

Raw Mango Salad

My favourite– luscious and delicious mango has an even more interesting counterpart—the tangy, delectable and flavoursome raw mango. From pickles to refreshing drinks; from rice to salads—it’s a winner.

As per the discussion earlier, I’m onto exploring and preparing refreshing summer delights.

Here’s a refreshing raw mango salad that will help you beat the heat.

Raw Mango Salad 2

Raw Mango Salad Recipe-

Preparation Time- 5 minutes

Chilling Time- 20 minutes

Serves- 3-4

Ingredients-

1 ½ cup ripe mango, diced

1 small onion, finely chopped

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp red chili flakes

1 tbsp granulated sugar

A pinch of salt

1 tbsp finely chopped fresh coriander leaves

Method-

  1. In a bowl, combine ripe mango dices and the finely chopped onion.
  2. In another bowl, add the rest of the ingredients. Whisk well to prepare the dressing.
  3. Pour the dressing over the main ingredients. Mix well and refrigerate for at least 20 minutes, or until serving. Serve chilled.

2 minutes Mango Mug Cake

Mango Mug Cake

The land is baked and I’m still on to baking..what’s wrong with me? Well..nothing’s wrong with me.. it’s just my love for baking that wins over the scorching heat. I’m planning to take a break from oh-that-smell-of-fresh-heaven (I mean, baking) and concentrate on summer delights—mango, watermelon, musk melon, cucumber, mint …there’s so much that can deflate the effect of the heat and give us a refreshing feeling.

Vanilla mug cake. Oreo mug cake.. Well.. why not a mug cake made with my favourite and delicious fruit…and umm.. with little mess in just under 5 minutes.. Hell yeah.. my day can’t get perfect.. Mango mug cake it is !

I know that just two minutes ago I said that I’ll be taking a break from baking.. point A- mug cakes aren’t actually included in baking. Point B- It is made of mangoes and is definitely a summer delight.

Why so much discussion about why Mango Mug Cake? The question her would be.. WHY NOT this gorgeous delight? There’s nothing that would dissuade me from making ! And I mean..nothing!

Well well.. roll up your sleeves.. and just get on with it..!

Easy to make, eggless mango mug cake-all in one sentence and my day is made!

That's after i took a bite.
That’s after i took a bite.

Mango Mug Cake Recipe-

Preparation Time- 2 minutes

Cooking Time- 2 minutes (microwave)

Ingredients-

All purpose flour- 4 tbsp

Mango purée- 3 tbsp

Granulated sugar- 4 tbsp

Vanilla essence- 2-3 drops

Milk- 4 tbsp

Baking powder- ½ tsp

Baking soda- ¼ tsp

Salt- a pinch

Chocolate chips- optional

Instructions-

  1. Mix mango purée, milk, oil, vanilla essence and granulated sugar. Whisk well.
  2. In another bowl, sift together the dry ingredients.
  3. Add the dry ingredients to the mango purée mixture. Beat it well to gain a smooth and creamy batter.
  4. Fold in the chocolate chips, if using. Put the batter into a greased mug and microwave for 2 minutes.
  5. Let it cool completely. Enjoy!

Notes-

  1. Time taken will vary depending upon the microwave. Mine was done in 2 minutes and 10 seconds. It is best to check at 90 seconds mark.
  2. The batter can be whisked instead of beating. I prefer beating the batter to give it the perfect creamy texture.
  3. I didn’t add chocolate chips in the batter. Instead, I sprinkled some chocolate shavings on top after the mug cake was prepared.

Mango Yogurt Muffins

mango yogurt muffins

My love for mangoes increases with each passing day. And it goes without saying that I want to try every mango-related recipe that I can lay my hands on. Do you know what the best part about mango is..? It can make anything taste delicious. It works well with everything and it is used in a boatload of dishes.

I have tried salads, desserts, ice cream…even beverages with mangoes. I decided that it was time to integrate the delicious goodness with the heaven of baking. Mango Muffins… sounded like a perfect plan !

Well.. I tried my hands on these muffins and these were a winner. They left me wanting for more.. I was too tired to whip another batch but I’m gonna do that soon. My entire family loved it…and I was told that these were by far the best muffins they’ve had so far.

The yogurt gives it the sponge and the moisture. Chopped mangoes and the grated coconut give it an unbelievably great texture and taste.

God ! I love these muffins !

I so wish that we had mangoes all around the year….I’ve gotta make these soon and more often ..they’re THIS inviting… and this DELICIOUS !

 Mango yogurt muffins 2

Here’s how you can make this delight-

1. In a big bowl, mix yogurt and vegetable oil.

Step 1

2. To this, add chopped mangoes and freshly grated coconut.

Step 2

3. To this, add granulated sugar and mix well.

Step 3

4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.

5. Add the dry ingredients to the wet mixture. Stir until just combined.

That's the goooeey and gorgeous mess you want !
That’s the goooeey and gorgeous mess you want !

6. Pour into lined or greased muffin moulds.

Step 6

7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.

Heaven ..straight out of the oven !
Heaven ..straight out of the oven !

8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Can you see the mango chunks ? Lovely..ain't it? Tastes even better !
Can you see the mango chunks ? Lovely..ain’t it? Tastes even better !

Mango Yogurt Muffins Recipe

Preparation Time- 10-15 minutes

Baking Time- 20-25 minutes

Yields- 12 muffins


Ingredients-

All Purpose Flour- 1 cup
Yogurt- ½ cup
Vegetable Oil- ¼ cup
Sugar- ½ cup
Ripe Sweet Mango- ¾ cup, finely chopped
Fresh grated Coconut- ¼ cup
Baking Soda- 1 tsp
Salt- ¼ tsp

Preparation-

1. Preheat the oven to 175˚C for 10-15 minutes.

2. Prepare the muffin pans by dusting or lining with paper liners. I use silicon moulds..so I directly pour the batter into them..no prep needed.

Directions-

  1. In a big bowl, mix yogurt and vegetable oil.
  2. To this, add chopped mangoes and freshly grated coconut.
  3. Next add sugar and mix well.
  4. In another small bowl, whisk together the dry ingredients of flour, soda and salt.
  5. Add the dry ingredients to the wet mixture. Stir until just combined.
  6. Pour into lined or greased muffin moulds.
  7. Bake in a preheated oven at 175˚C for 20-25 minutes or until a skewer inserted in the centre comes clean.
  8. Cool for 10 minutes in the moulds and then cool completely on a wire rack.

Notes-

1. Finely chop the mangoes. DO NOT purée them.

2. The yogurt gives it the desired moisture and makes it spongy. It is a muffin that will leave you wanting for more. I’m sure you’ll have to whip up another batch as soon as you try these.

Mango Spinach Salad

Mango  Spinach Salad

It’s summer..uh oh…noo… it’s mango season. Well..at least that’s how I define it. It’s such a luscious fruit and can be used in variety of dishes—cakes, cupcakes, breads, drinks, salads, ice creams, desserts—oh, what can’t be done with this gorgeous fruit?!

Here’s another summer delight ….umm rather a summer mango delight. It’s a salad that will make you forget the definition of the boring salad !

The first thing that I make with mangoes every year is THIS salad and the reason is plain and simple.. this salad is loved by the entire family.

Not a spinach fan? All the more reason to try this salad. Mango makes it all worth it !

Ingredients

Main ingredients-

1 cup mango cubes

1 cup cubes of cottage cheese

1 cup roughly chopped spinach leaves

2 tbsp finely chopped onion

2 tbsp finely chopped tomato

2 tbsp finely chopped capsicum


Dressing-

2 tbsp finely chopped coriander leaves

1 tbsp olive oil

1 tbsp lemon juice

½ tsp chaat masala (for the tangy flavour)

½ tsp garam masala (blend of ground spices)

½ tsp bhuna jeera (ground cumin seeds)

Salt-to taste

Red chili powder-to taste

Method

  1. Mix all the main ingredients (other than spinach). Refrigerate it till the time of serving.
  2. Add spinach and then pour the dressing. Give it a gentle toss.
  3. Garnish with grated cottage cheese. Serve chilled.

Notes-

  1. The best way to roughly chop the spinach is to place few leaves on top of each other and roll them. Then chop them using either a knife or kitchen scissors. This will give long, fine and evenly strings of the leaves.
  2. The quantity of the cottage cheese may be reduced and substituted with mango cubes, to increase the mango flavour in the salad.
  3. Onions and mango sound odd together? It sounded odd to me too, the first time I heard it. But all my doubts were removed with the first bite itself.
  4. Not a spinach fan? All the more reason to make this salad. Mango makes it worth it !
  5. It is best to de-seed the tomatoes before chopping.
  6. Reduce the quantity of spinach if you’re not a die-hard fan (I know not everyone is). It won’t alter the great taste that the salad has.
  7. All mangoes work well in this salad, but it is better to have mangoes that are ripe, yet firm enough to be nicely diced. I have used two varieties of mangoes together..and you can see that in the image itself. Love…love mangoes!

Mango Spinach Salad 2

Mango Shrikhand

Creamier than cream … Shrikhand is an Indian dessert made with hung yogurt. The creamy texture, the richness and the melt-in-the-mouth texture makes it a sure-shot winner.  And Yes, this oh-so-delectable dessert is even better when loaded with the goodness of real mangoes! Sounds inviting to me. What about you? Here’s another go-make-it-now summer delight for you.

Now that's what I'm talking about..!
Now that’s what I’m talking about..!

Mango Shrikhand Recipe

Serves -3

Preparation time -10 mins (excluding preparation of hung yogurt)

Cook time – nil

Ingredients needed

Hung yogurt/curd – 3 cups (should not be sour)

Powdered sugar – 1/4 to1/2 cup (or more)

Mango Purée – 1 cup

Pistachios – 6-8

Almonds – 4-5

Cardamom powder – 1/4 tsp

Saffron -10-12 strands

Warm milk -2 tbsp
For garnishing 

Pistachio and almond slivers

Mango chunks (optional)

Saffron strands (optional)


Preparation

Place yogurt in a muslin cloth or a cheese cloth. Tie it tightly and hang it for 3-4 hours. This will drain out the excess water from the yogurt. Place it in the refrigerator or else the yogurt will turn sour. The hung yogurt will be creamy in texture.

Soak the pistachios and almonds in a bowl of lukewarm water. Set aside for 10 minutes. Once their skin loosens, remove the skin and slice the pistachios and almonds in slivers. The almonds may need to be soaked for a little longer.

Soak the saffron strands in the lukewarm milk. Set it aside.

Method
1. In a bowl, take the hung yogurt and add powdered sugar to it. Use a wire whisk to mix them together. As the sugar is already in the powder form, it will be thoroughly mixed in 2-3 minutes.

2.Now add the saffron soaked in the milk, half of the chopped pistachio and almonds, mango purée and the cardamom powder. Gently mix it.

3.Refrigerate for at least an hour or until serving. Garnish with pistachio and almond slivers. It tastes best when served chilled.

I can't get enough of this.. just look at the color... AND the texture..
I can’t get enough of this.. just look at the color… AND the texture..

Note –

  1. While the shrikhand can be made with any type of mangoes, alphonso works the best. Canned mangoes may also be used. I prefer making the shrikhand when the mangoes are in season.
  1. Other flavours may very well be used. Bananas and strawberries top the safe-zone list for me. I think they will work great. However, you can let your imagination run wild ! Go find some delectable fresh fruits.
  1. In case you feel that the mango purée has mango threads, strain the purée through a wire mesh. This will ensure that the smooth and the creamy texture isn’t disturbed. There are certain varieties whose purée does not need to be strained and there are others that demand a little extra effort for this gorgeous delight.
  2. The amount of powdered sugar needed will vary depending on the mango and its sweetness. It is best to first use 1/4th cup and then add more after tasting.

3 Ingredients Mango Ice Cream

Mango Ice Cream
The scorching heat isn’t all that summer is about. It brings with itself delicious fruits and ohh, Ice cream, yeah ! And the best part is when you can combine your favourite fruit with the ice cream. That sounds like a treat to me ! 🙂 For me, it would most certainly be Mango Ice Cream. And what’s better than home-made ice cream. I’ll tell you… it’s home-made ice cream that’s hell easy to make !! I’ve never had something that’s this EASY to make and yet tastes like heaven melting in your mouth. Just 3 ingredients, no churning again and again, no mess..and yes, no need of an ice cream maker ! What are you waiting for ….Read on ..go ahead and make this gorgeous, OH-SO-YUMMM ice cream today ! JUST GO FOR IT !

  1. Blend the cream until it slightly thickens. Do not over blend or else the butter will be churned out of the cream.
  2. Add one cup of condensed milk and give it a little whisk.

    Look how they mingle so easily, even with a wire whisk.
    Look how they mingle so easily, even with a wire whisk.
  1. Finally, add the mango purée and blend again until well combined.

    Look at THAT !
    Look at THAT !
  2. When you’ve mixed the ingredients, blend it using a wire whisk or a hand blender. You don’t need to vigorously beat it. A cut and fold method using a spatula would work great as well.

    The creamy goodness of the ice cream !
    The creamy goodness of the ice cream !
  3. Look at that creamy texture, straight from my mixing bowl. Isn’t that tempting? Trust me, it tastes yummier ! Well..go ahead and taste it and tell me that I’m right ! And when you taste it, I bet you wouldn’t wanna wait for it to freeze.
  1. Pour the ice cream into a container with a tight lid. Cover the container with the lid and freeze for at least 5 hours. If you have the patience, let it freeze overnight.
  2. Serve as is or garnish.
Who wouldn't want THIS as the result of their 20 minutes in the kitchen ? I would, ANY DAY !
Who wouldn’t want THIS as the result of their 20 minutes in the kitchen ? I would, ANY DAY !

3-Ingredients Mango Ice Cream Recipe:

Preparation Time: 15 minutes

Chilling Time: Overnight

Makes: About 4 cups

Ingredients: 1 cup cream (at least 35% fat content)

1 cup condensed milk

1 cup mango purée (fresh or canned; preferably fresh)

Instructions:

  1. Blend the cream until it slightly thickens. Do not over blend or else the butter will be churned out of the cream.
  2. Add one cup of condensed milk and give it a little whisk.
  3. Finally, add the mango purée and blend again until well combined.
  4. You can add finely chopped mangoes at this stage. It will give way to mango bits in the ice cream when you eat. This is to add the extra mangooey goodness to the ice cream.
  5. Pour the ice cream into a container with a tight lid. Cover with the lid and freeze for at least 5 hours, preferably overnight.
  6. And there you have it ready. When you want to scoop it, let it sit out for a few minutes.
  7. Serve as is or garnish with mango chunks, mango crush, pistachios or almonds. J

Notes:

  1. You do not need to blend the ice cream after it has been prepared. No crystals will form provided the ice cream has been set in a container with a tight lid. This is an important step. You wouldn’t like ice crystals in the otherwise fabulous ice cream. I have tried a plastic container as well as my aluminium bread pan and they both worked great.
  2. Let the ice cream sit outside for 2-3 minutes before trying to scoop.
  3. Garnish with mango pieces, mango crush, slivers of pistachios or slivers of blanched almonds. But I bet you will be tempted to eat it straight out of the container.
  4. The taste may vary, depending on the mango used. Alphonso mangoes work the best when making this ice cream. The others can definitely be used as alphonsos are not always readily available. When using mangoes that have threads ingrained in them, it would be wise to strain the purée  through a wire mesh.
  5. The sweetness of the ice cream will vary depending on the type of mangoes used. Taste the mixture once you’ve combined all the ingredients. If you find that it isn’t as sweet as you’d like, you can either add more condensed milk or powdered sugar. Do not forget to mix it. You, however, do not need to blend it again.
  6. I use either a hand blender or a wire whisk to blend the ingredients. Both work great. It doesn’t need to be vigorously beaten, just whisk enough to blend the ingredients together.
  7. If the colour isn’t deep enough, don’t let it dishearten you. The taste will be great, rest assured. You can add food colouring if you want a deep colour. I personally wouldn’t change anything about this heavenly scoop of ice cream…Wait, not a scoop…I want more!