Mango Payasam / Mango Dessert

Today the members of the Potluck Party are again celebrating a cyber potluck party at their space.This event is hosted by Jagruti in her blog Jagruti's Cooking Odyssey.
I have made a dessert for this party.This dessert is prepared from mangoes and it is an excellent dessert for all.
I can assure you that if you are a mangoes fan you will definitely will enjoy my dessert. 

  Ingredients:

1. Ripe mangoes-2,large
2. Jaggery -150gm(depends on the sweetness of mangoes)
3. Coconut milk(thin)-3/4cup
4. Coconut milk(thick)-1/2cup
5. Dry ginger powder-1/2-1tsp
6. Salt-a pinch
7. Cardamom-3-5,crushed with 1/2tsp sugar
8. Cashew nuts-a handful
9. Raisins-a handful
10. Ghee-as required
11. Coconut pieces-5tbsp,small slices

   Method:

1. Wash and peel the mangoes.Cut into small pieces and pureed in a blender.
2. Melt jaggery with enough water and cook until it gets well dissolved.Switch off the heat.Strain this jaggery syrup to remove the dust and use. 
3. Now add the mango pulp to a heavy bottomed pan.Add jaggery syrup to this mango pulp.Stir well.Add 1tbsp of ghee to this and cook in low flame,stirring continuously.
4. Cook until it reaches a thick consistency.Now add dry ginger powder and mix well.Stir for a few seconds.
5. Now add thin coconut milk slowly while stirring.Add a pinch of salt to adjust the sweetnes.Cook till it reaches a thick consistency.
6. Now add thick coconut milk along with cardamom powder.
7. Do not allow it to boil after adding thick coconut milk,otherwise it will curdle.Remove from heat.   
8. Heat ghee in a pan.Add the coconut pieces and fry until golden brown.Drain on to a paper towel.
9. Fry the cashew nuts and raisins also.Pour the fried items over the payasam and mix well.Close the lid for at least 10 minutes. 
10. It is better to serve cool than hot.

TIPS: 

1. Select the mangoes which has more juice and without any fiber.
2. Try to use very less Ghee.If you add more ghee,the taste of mango will be less.
3. Chop the coconut into very thin small pieces. 

 Serve warm or chilled.....Enjoy your payasam.....  

 Happy Cooking!!!
 

   


              I am linking this to Potluck Party Cyber Style

Mango Pickle(KaduManga Achar)Kerala Style

MANGO PICKLE

Today I am sharing the most popular pickle from Kerala.Pickles have been a staple delicacy for many centuries and each cuisine has it's own specialty.The concept of pickling started many centuries ago,obviously to preserve food during off seasons and was consumed a lot by sailors.

In India,pickle is famous and is served as a side dish with almost all meals.Each state in India has its own way of making pickle.You will come across pickles made out of meat,seafood and vegetables.

In my Hometown Kerala,Rice porridge along with pickle has been a comfort food and is served in most of the houses during Lent season especially in Good Friday.Pickle has both sour and spice flavor which enhances the taste of any food we eat.
There are a few benefits of eating pickles.It can increase your appetite and is a good source of iron,vitamin C and vitamin B,fibers and low in saturated fat and cholesterol.However too much intake of pickles are not good for health as it is high in salt and acid.We should know the medicinal values of mangoes.Here is the Medicinal Values of Mangoes from Shilpa's blog aayis recipes.

Ingredients:

• green mangoes-1/2kg,diced small
• chilly powder-3-4tbsp(according to ur spice level)
• turmeric powder-1/4tsp
• ginger-2tbsp,finely chopped
• garlic-10 cloves,sliced
• green chilly-2-3
• curry leaves-a sprig
• asafoetida/kayam/hing- a couple of pinches
• mustard seeds/kaduku-1/2tsp
• fenugreek seeds/uluva-1/4tsp
• salt to taste
• sesame oil-3tbsp
• vinegar(optional)-5-10tbsp
• sugar-a couple of pinches

Method:    

• Clean and Cut the mangoes into small diced pieces along with the skin.
• Add salt and mix well.keep it over night.
• Heat oil in a pan,add mustard seeds.when they splutters,add fenugreek seeds(you can use dry roast and powdered fenugreek seeds at the end) and curry leaves.
• Add sliced garlic,ginger and green chillies and saute till the raw smell disappears.
• Make a paste with chilly powder and turmeric by adding some water to it.
• Add this paste to the sauteed mixture and saute well till the raw smell disappears.Now add salted water in the mangoes and bring it to boil.Simmer till it is thick.Add asafoetida and salt.Mix well and switch off the flame.
• Add mango pieces when the gravy is still hot and mix it well.You can add vinegar now(i got the mangoes with lots of sourness so i didn't use vinegar).adjust the salt and sprinkle a pinch of sugar  and mix well. 
• Leave it in the pan for couple of hours  and transfer to an air tight glass bottle or  in a Bharani(clay pot). 

Enjoy this tangy mango pickle with curd rice or Fish Biryani....
 

Notes:

• I suggest to keep this pickle outside for 2 days and transfer to the refrigerator.This helps the mangoes to get mixed well with the spices and this makes the mangoes soft.If you want your mango pieces crispy,then keep it outside for 4-5 hours and keep it in the refrigerator.  
• Do not peel off the skin of green mangoes.Never boil the pickle after adding mango pieces.Switch off the flame before adding mangoes.
• Remember the pickle with more salt is suppose to last more than that with less salt.
• Always use a clean and dry spoon to take pickle from the bottle and never put your finger or a wet spoon in the pickle.always close the bottle tightly after use.

MANGO PICKLE

  
Happy Cooking!!!

 

Mango Chammanthi/ Raw Mango Chutney

This is a quick dish prepared with raw sour mangoes.We can use tamarind instead of mango.This is a very good combination with rice porridge.Chammanthi is a dry coarse paste where as chutney is a liquid /dip sauce.This is not to be misinterpreted with the ever popular Chutney.Try making it at home,it sure can invigorate your senses.

Ingredients: 

• Green mangoes - 1no(sliced)
• Coconut - 1/2 cup 
• Shallots -3
• Green chillies - 5(as per your tolerance)
• Ginger -1/2 inch piece(optional)
• coriander leaves chopped- 1tbsp 
• mint leaves - 2-3 leaves  
• curry leaves-2-4 leaves
• salt to taste     

Method:

• Peel the mango and cut it into small pieces.Grind the mango pieces with green chillies,ginger,shallots in a wet grinder without adding water.Then add grated coconut with a sprinkle of salt and grind till it becomes a coarse paste.Add all the leaves towards the end and pulse 3-4times till the leaves are thoroughly mix with the paste.

• The proportion of mango and grated coconut depend on sourness of mangoes.Add less coconut and more mango pieces to get the real taste. 

NOTES:

• We can grind mango chammanthi without coriander and mint leaves also.

Serve with hot plain rice,tikka,kabab,samosa or as you wish.

Happy Cooking!!!

Fish and Raw Mango curry (kerala style)

  Ingredients:

• Fish-1/2kg
• Raw/green mango-1,peeled and cut into medium sizes
• Grated coconut-1/2cup
• Chilly powder-2tsp
• Turmeric powder-1/4tsp
• Ginger-1/2''piece
• Mustard seeds-1/2tsp
• Fenugreek seeds-1/4tsp
• Curry leaves-2 sprigs
• Salt to taste
• Oil-1tbsp

Method:

• Clean and wash fish with salt and lemon juice in water.Cut the fish into small cubes,if you are using fillet or king fish.
• Grind coconut with chilly powder,turmeric powder and ginger to a smooth paste.
• Heat oil in an earthen pot or a pan.splutter mustard seeds.Add fenugreek seeds and stir.
• Add curry leaves and stir for few seconds.Add ground coconut paste into this.
• Add mango pieces to this and stir well.Add water to this.Bring it to a boil.
• Now add fish pieces to it.Bring it to a boil.Add salt.Cover and cook for few minutes.Swirl the pan.
• Cook further for few minutes.Bring it to a boil.Switch off the heat.Don't boil it for long time.

Serve hot with Rice....

Happy Cooking!!!