Mom's Recipies

This is a Maharashtrian traditional dish. .Eating Aamras and chapati on a hot summer days are a fondest memories of my childhood .The combination of AamRas Puri & Aamras Chapathi is heavenly.. This is not only simple but also very comforting too. You can also eat just by itself as a dessert or You could also top it with ice -cream


Ingredients:-

Mangoes - 6 Medium (Preferably Alphonso mangoes)
Sugar - As required
Ghee - 1/2 tsp
Milk - 1 cup
a pinch of salt to taste



Method:-

First Soak the mangoes in water for at least half an hour. Press the mangoes lightly with finger tips to loosen the pulp. Remove the tip and take out all the pulp squeezing it by hand. Squeeze the seed and remove all the pulp from it. Put the pulp into a blender.Keep these seeds and cover of mangoes in little water and squeeze them to get maximum pulp from Mango. Add sugar (the quantity of the sugar will depend on the sweetness of the mangoes) , milk ,salt and blend till smooth. Remove into a bowl and refrigerate for at least 1 hour. Add a few drops of ghee in the aamras while serving.Serve Chilled by itself or with hot puris or Chapatis.



Tip:-If you can't find Alphanso Mangoes (Hapus Raja) then use what you can find :-)

Mangoes are widely used in cuisine. Raw mangoes are used in chutneys, pickles, side dishes, or may be eaten raw with salt or chili. Today I am going to share with you one such mouthwatering, spicy chutney called mamidikaya pachadi or mango chutney. This spicy, tangy chutney tastes heavenly. This is my whole family's Favorite Chutney.

Ingredients:-

One green mango (medium size)
Red chilly Powder - 1 1/2 tsp
Salt to taste
Oil - 1 tbsp
Black Gram /Urad dal - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
A pinch of asafoetida /Hing
Curry Leaves Few




Method:-

1) Heat oil in a small pan. Add urad dal and mustard seeds.
2) When the urad dal turns a little red, add 1/2 tsp mustard seeds . Fry for a minute and turn off the stove. Let it cool.
3) Mean while, peel the green mango and cut into small pieces .
4) Grind the mango pieces , urad dal mixture ,Red chilli powder and salt into a coarse paste in a blender /mixie. Water is never added while grinding chutneys.
5) If your grinder / blender does not cooperate at all then use a small quantity of water to grind. Transfer the chutney to a bowl and serve. Left over chutney needs to be refrigerated.
6) Heat oil in a small pan. Add the mustard seeds,Cumin seeds and let them splutter. Add the curry leaves and and toss them till the flavors come out.
7) Turn off heat and add the asafoetida /Hing and pour immediately to the grounded mango pachadi and mix well.
8) Serve it with hot steamed rice and a spoon of ghee.You can also serve it with Chapati and Dosas.

Mango rice is a Rice mixed with grated raw mango is specifically prepared on “Ugadi” - The Telugu New Year .It is simple, easy and fast to make and tasty to eat.


Ingredients:

2 cups Cooked white rice (each grain should be separate)

3 cups Grated raw green mangoes (peel skin) Adjust according to your taste

2 tbsps Peanuts

Salt to taste

For tempering/poppu/tadka:

3 tbsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tbsp Chana dal / Bengal gram dal

1 tbsp Urad dal / Split black gram dal

3-4 dry red chillis

6-8 slit green chillis

1/4 tsp asafoetida (Hing)

1/4 tsp turmeric powder

15-20 curry leaves




Method:-


1) Peel the skin and grate the raw mango.Measurement is: 1 cup raw rice - 1½ cups grated mango to 2 cups. (Adjust the quantity to suit your tangy flavor.). Add turmeric to the grated mango.
2) Cook the rice (preferably ‘Sona Masuri’).Each grain should be separate.Cool the rice in a wide plate so that the rice doesn’t stick together.
3) Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add cumin seeds , peanuts ,chana dal and urad dal and let them turn red on medium heat. Now add the red chillis, green chillis, curry leaves and asafoetida. Toss them for a few seconds.Turn off heat and keep aside.
4) Spread the cooked white rice on a wide plate, sprinkle salt , add grated mango with turmeric and add the tempering and use your hand or big spoon to combine well till the tempering is well blended with the rice. Adjust salt.
5) Serve hot with vadiyalu, perugu or pachadi of your choice.

Easy to make and delicious to eat... Enjoy !!!

Wishing you all a Very HAPPY UGADI (Ugadi Subhakankshalu) May this New Year shower you and your family with Health, Happiness and Prosperity..


Ugadi means Yuga means year and adi means beginning (Begining of new Era) is the new year's day for the people of Karnataka and Andhra Pradesh.. Marathi people also celebrate the same day as Gudi Padwa..Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand.

The Kannada and Telugu people celebrate the festival with great funfare. Rangoli is made in the front of the home .Entrance of houses are decorated with Mango Leaves. New clothes, gatherings of the extended family and a sumptuous and lip smacking feast like Bobatulu ,Pulihora, vada and preparations made with raw mango etc are prepared .The day, however, begins with ritual showers followed by worship to God invoking his blessings before people start off with the new year. They pray for their health, wealth and prosperity and success in business too. Ugadi is also the most auspicious time to start new ventures.Then people listen to the Panchangam on TV. There are also special Ugadi programs on TV which everyone enjoys seeing them.

Ugadi Pachadi is a must have on the day of Ugadi.All things that go into the pachadi are "new" for the season like raw mangoes , jaggery ,Tamarind etc.The idea behind the Ugadi pachadi is to combine all the 6 Tastes. It Symbolizes the fact that life is a mixture of different experiences (sadness, happiness, Pleasure,sweetness ,pain , and sometimes bitterness) , which should be accepted together with all flavors and equal Balance. Each ingredient of this pacchadi, adds one or more of these tastes..

* Neem Flowers for bitterness
* Raw Mango for tanginess
* Tamarind Juice for sourness
* Green Chilli/ Red Chilli Powder for hotness
* Jaggery for sweetness
* Pinch of Salt for saltiness


Ingredients for Ugadi Pachadi :-

1 Cup -Jaggery ( grated finely)
1 Cup - Raw Green Mangoes (skin peeled, and finely chopped)
3 tbsp -Tamarind Pulp
1 tbsp -Neem Flowers (if not available, substitute with grated bitter gourd or bitter gourd juice )
Salt as per taste
Chilli powder as per taste
Water
1 tbsp Fresh Coconut Finely chopped (Optional)


Method:-

Soak tamarind in water for 1/2 hour.
Then take out tamarind pulp.
Take tamarind pulp in a bowl to it add finely chopped mango pieces ,coconut pieces, grated jaggery,salt ,chilli powder,neem flowers and adjust the taste and the water to your liking and so that you are able to get all the tastes in this mixture.Mix Well till jaggery is melted.
Serve in small bowl or cup.
There are many variations in making ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.. We make it like a drinkable juice consistency .

Tip:-

You can also add small pieces of sugarcane,pieces of ripe banana,finely chopped dry fruits along with the above ingredients.

Avakaya is a very Authentic and traditional pickle from Andhra which my mother passed it to me as a treasure.During the Mango season all are busy making the Mango pickle in different styles from different states.Every summer as a kid, I watched my mom go through the pickle making process.The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling.Its very simple to make.

Ingredients:-

3 medium sized raw mangoes (makes 3 cups diced mangoes)
1 cup chili powder
1/4 cup Mustard seeds powder
1 cup salt
2 cups oil (I used vegetable oil)
1/4 cup Fenugreek seeds powder
1 tbsp Turmeric
10 garlic cloves crushed.



Method:-

1) The most important thing to remember for making avakaya is buying mangoes. They should be very hard when touched and should be of medium size.
2) Wash the mangoes and wipe off the water with a clean cloth or paper towel.
3) Meanwhile we can prepare the mustard powder and fenugreek powder, to make this powders we have dry roast the mustard and fenugreek separately and grind them into fine powders.
4) Cut the mangoes in to pieces and measure.Add this slices into a large bowl.
5) Blend in the Mustard powder ,fengureek powder ,red chilli powder ,salt with the mango pieces, oil and turmeric in a wide bowl. Mix well until all the mango pieces are coated with spices. Later add the crushed garlic .
6) After mixing all ingredients transfer the prepared pickle into a clean and dry air tight jar and let it marniate the pickle for 3 to four day so that the oil and juice comes out of the mango pieces and all spices mixed well with mango pieces..
7) After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle).
8) Now store the pickle in a air tight glass jars or proclaim container and store them.
9) This pickle can be preserved for more than a year.

This is reaching State Specials Event started by Shanti.

During the summer season, I am obsessed with mangoes - both, raw and ripe and can never get tired of them. During the summer Amma used to make dal, Panna ,chutney, pickle ,pulihora with unripe mangoes -, mango icecream and mango juice ,aamras with golden yellow mangoes. Today, I’m sharing with you an unforgettable and my family favorite summer fare delicacy prepared from raw mangoes. It is simple, easy to make and tasty to eat.

1) Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Or else, wash the rice and dry it on a cloth. Grind to coarse mixture.
2) Soak the chana dal for at least 20 minutes.
3) Heat a pan add 1 tsp oil, Add 1 ¾ glasses of water.
4) When water is boiling add channa dal .
5) Stir continuously for a minute and put a lid. When it cooks completely then add biyaapu rava. Stir it well and put a lid. When it cooks completely switch off stove and open lid after 10 mins.
6) Cool the cooked content in a big plate / bowl.
7) In another pan heat oil add mustard seeds ,cumin seeds .when they splutter add vertically slitted green chillies ,dry red chillies ,curry leaves ,hing.
8) Peel the skin and grate the unripe mango and grind it in mixer by adding salt and turmeric.
9) Measurement is: for 1 cup biyyapu rava - 1½ cups grated mango to 2 cups. (Adjust the quantity to suit your tart/tangy preference.)
10) Now in cooled rava (little bit warm) add this mango mixture and seasoning and mix thoroughly with a big spoon or with your hand so that the mango mixture coats it evenly. 11)Serve after half an hour.
Tangy, tasty Mango Rava Pulihora is now ready to serve.

THIS DELICIOUS MAMIDIKAYA RAVA PULIHORA GOES TO SRIVALLI S MANGO MELA & DIVYA'S SHOW ME YOUR BREAKFAST

This delicious dessert recipe is very easy and simple as there was not much cooking involved. I got it from my good friend Andra and it's perfect for when you don't want to spend hours cooking.



Ingredients:-

2 Cups Mango Pulp
Peaches - 7-8 (700 gms), blanched, peeled,pitted, stewed & pureed
½ Cup Sweetened Condensed Milk (adjust according to taste)
3 tbsp Chopped Pistachios
½ tsp Saffron Strands
1 Tsp Gelatin powder or Agar Agar cut into small bits
2 tbsp Water

Method:-

1) Dissolve gelatin or agar agar in hot water.

2) Peel and pit mangoes.

3) Puree flesh in a blender or food processor.

4)Blanched, peeled,pitted, stewed & puree the Peaches in blender.

5)Let cool the gelatin and combine with the rest of the ingredients in a medium bowl. Check for sweetness and add more condensed milk if required.

6)Pour into moulds or small containers and freeze for 4-6 hours. Let sit on the counter for 5 minutes before unmoulding and serving.

This is my contribution for Srilekha's Ice creams and Milkshakes Event