Mahanandi

Produce from Pike Place Market: Pear, Budamkaya, Poluru Vankaya(Asian Pear, Lemon Cuke & Brinjal)

For the last 3 weekends, we were going to pike place market (one of the tourist attractions of Seattle, famous for 3 F’s: fish, fresh produce and flowers. This place is like our ‘ritu bazar’ but in a grand scale.) just to browse and also for a walk. It’s about 15 to 20 minute walk from my home. Going there is easy, it’s all downhill but the return walk, oh boy, it’s steep almost 90 degree uphill, sweat inducing, power workout type of walk. Why walk, why not take car, you may ask. Of course we could, but there is a parking fee and we really should do some exercise. Particularly me who gained some weight during moving time. I have been checking out the stalls in pike place market and what I have noticed is it can be a tourist trap. But if you know where to find, you could get some good deals also. I was looking for such stalls and found two, so far. They sell some Indian vegetables like Asian pears, budamkaya (lemon cucumber or lemon cuke) and Poluru Vankaya (Thai Brinjal), along with some other farm-fresh produce. Last weekend I bought these vegetables and prepared a meal – a dal with budamkaya and a curry with brinjals and dessert is the plain fruit.

You know what we call pretty, plump babies affectionately in Telugu – “Budamkaya”. See the middle one in the photo above – this adorable, yellow colored, shot put shaped vegetable is called ‘Budamkaya‘ in Telugu and here sold as lemon cucumber or lemon cukes. Tastes mildly sweet with just a tiny hint of tanginess, like cucumber with lemon juice sprinkled on. Great on its own, lightly peel the cuke, cut into cubes, sprinkle some salt and pepper for a delightful healthy snack. We also prepare raita with yogurt, pickle (beautifully blogged by Sailaja of Sailu’s Kitchen) and dal with it. This vegetable with toor dal and in combination of rice makes an easy lunch and one of my favorite meals.

Budamkaya, peeled and cut into cubes, Onion and Green Chillies

Recipe:

4 fistfuls (¾ cup) of Toor dal:
Budamkaya: peeled and cut into cubes about 2 cups
1 medium onion and 8 to 10 green chillies – all cut into small pieces
Small marble sized tamarind
½ tsp of each – turmeric and salt or to taste
For popu or tadka:
1 tsp of peanut oil
½ tsp of each – mustard seeds, cumin, urad dal, minced garlic and
Few curry leaves, dried red chilli pieces

Take toor dal, budamkaya(lemon cuke), onion, green chillies, tamarind and turmeric in a pressure cooker.

Add one glass of water. Mix the ingredients and close the lid. Pressure cook until 3 whistles. Turn off the heat and wait 10 to 15 minutes for the pressure to get released. Open the lid, add salt and with a wood masher or whisk, mash the dal to smooth consistency.

In a vessel, take 1 teaspoon of peanut oil. Heat and do the popu or tadka. Add and toast garlic, curry leaves, red chilli pieces, urad dal, cumin and mustard seeds- in that order. When the seeds start to splutter, immediately add the mashed dal to the tadka. Mix and cover with a lid.

Tastes great with rice or with chapati.

Vankaya Kura, Budamkaya Pappu and Annamu (Brinjal Curry, Lemon Cucumber Dal and Rice)

Dear L.G, before writing at her fabulous food blog Ginger and Mango, used to comment on ‘Mahanandi’ occasionally. Her comments were delightful and informative just like her current blog posts. In one of her comments in response to my mother’s recipe of sorakaya, she detailed a Kerala recipe of yogurt based bottle gourd curry and asked me to give it a try.

I have always wanted to visit God’s Own Country – “Kerala”. I don’t know when I am going to do that, but for now I am content to try at least Kerala cuisine. Yogurt and coconut based curries are hallmarks of Kerala cuisine and they call them “kaalan“. Here is my first attempt at bottle gourd kaalan, I hope I did justice to this traditional recipe and will be allowed to enter the God’s own country.:)

Yogurt, Bottle Gourd Cubes, Curry Leaves, Coconut-Chilli Paste

Recipe:
1 cup of cubed bottle gourd pieces
1 cup of day old, homemade Indian yogurt (sour curd)
6 green chillies and 1 tablespoon of fresh grated coconut (made into smooth paste)
½ teaspoon of each – turmeric and salt
For popu or tadka:
1 tsp of oil
1 tsp of cumin and mustard seeds, few pieces of dried red chillies and curry leaves

In a saucepan, heat oil on medium heat. Add and toast the tadka ingredients. Add the bottle gourd cubes and also green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well. Serve warm with rice.

The curry tasted superb! Vijay more than me couldn’t get enough of this curry and we finished all in one setting. Thanks L.G for sharing this wonderful, traditional recipe.

Bottle Gourd in Yogurt Curry with Rice ~ Our Simple Meal Today

Few months ago, I wrote about my mother’s recipe of bottle gourd. It is a standard, no fuss kind of recipe with minimum ingredients. I like the taste of that curry and played around with the recipe little bit and came up with this one. It is also a simple no-nonsense recipe and supplies carbos (bottle gourd), protein (black chana) and fat (sesame seeds). I love the taste and also the ease with which it can be prepared.

Bottle Gourd (Sorakaya, Dudhi) – Peeled, Cut into Cubes

Recipe:

Prep Work:
One cup of black chickpeas (kala chana) soaked in water overnight.
Half of medium-sized bottle gourd (sora kaya, dudhi), peeled and cut into half-inch pieces (about 2 cups)

Cook:
Heat a teaspoon of peanut oil. Toast a teaspoon of cumin, mustard seeds and curry leaves (for tadka).
Add the bottle gourd pieces and soaked kala chana. Saut? for few minutes on medium heat. Add about a cup of water and close the lid and cook.

Sesame–Dalia paste:
Meanwhile prepare the curry thickener. Grind in a blender:
3 tablespoons of each – sesame seeds and dalia
½ tablespoon of each – tamarind juice and powdered jaggery
1 teaspoon of each – coriander seeds (dhania), cumin and red chilli powder
½ teaspoon of salt or to taste
Grind them to smooth paste by adding about one cup of water.

Simmer:
Add the sesame-dalia paste to the curry. Stir in half teaspoon of turmeric. Mix and on medium heat, simmer for about 15 to 20 minutes, until the curry reaches the consistency you desire.
Tastes great with chapatis/naans and with sorghum rotis.

Bottle gourd curry with chapatis

We had my dear friends comeover for weekend visit. They brought ThumsUp, lots of laughter and fun stories to share and we on the other hand fed them until they said no more. All and all we both filled up each other to our heart’s content.

What’s good company without good food so I tried some new recipes for them. One is dear Karthi Kannan’s (writes at Kitchenmate and proud mother of cutest toddler ever) coriander chutney. She mentioned in her fabulous food blog, that this chutney is her favorite recipe and got it from her mom. What I liked about her recipe is – no prep work is needed like roasting peanuts or cracking a coconut open as with peanut and coconut chutneys. Also it uses one whole bunch of cilantro. During summer, the sky-high prices of cilantro come to earth level at Boardman. 2 bunches for 1 dollar here at local farmers market. Not bad, right? Perfect recipe to finish off lot of cilantro in one setting, I thought, so prepared the chutney for utappams and it was indeed tasted super. Sometimes cilantro can be overwhelming, but here in this chutney roasted tomato and onion addition, balanced out the intense cilantro flavor, making it pleasant chutney to have.

I followed Karthi’s recipe mostly. First chopped one red onion, 8 dried red chillies and 3 tomatoes to big pieces and roasted them in an iron skillet until they are golden brown and wilted. Meanwhile I washed and chopped a big bunch of fresh cilantro (leaves and branches included), added them to the skillet for few minutes of saute. Took them all in a blender, added a small piece of tamarind and a pinch of sugar and quarter teaspoon of salt – blended them to coarse puree. Removed the chutney to cup and added the tadka (toasted cumin, mustard seeds and urad dal in 1 tsp of oil) to the chutney.

We had the chutney with utappams. My friends who are very much interested in our food blogging wanted to play food stylists. Grated carrots and red radishes for the chutney, was their contribution, which made it look more attractive, I think. Thanks my dear friends for the stylish touch and thanks Karthi for this wonderful recipe.

Coriander-Tomato Chutney with Utappams

Not feeling hungry today?
I will make a cup of sonti coffee for the appetite.

Ate too much food at the party?
Would you want me to prepare sonti kashayam for better digestion.

Food was not good yesterday at the restaurant. My stomach is upset
Have a cup of sonti tea to calm the over working stomach.

I am tired and feeling little bit nauseous after the long day of shopping.
You sit there and rest. I will bring a hot cup of sonti coffee for you.

My head is hurting with this cold and cough.
There, there, have this cup of hot sonti tea. By tomorrow, you will be like a daisy.

Sonti Powder and Sonti

For everything and anything, sonti is the treatment at my home. Sonti tea, Sonti coffee and Sonti kashayam are prescribed to cure and to relieve almost all types small ailments from stomach upsets to cold and cough. Most of the time, they work fine.

Sonti, the dried form of ginger root is equally given importance along with fresh ginger in Ayurveda for its healing properties. Though sonti looks mild and all dried out, it is some potent stuff. The strong flavor and aroma are really energetic in small doses. At our home, if you go back to one generation before us, they’d start and end their day with a cup of sonti drink. For small ailments, whether one believes in capsules pushed on by multimillion dollar ad blitzes or in age old medicine, what matters is the trust that the stuff we would put in our bodies could comfort and relieve the symptoms. For us, the magic cure-all potion still hasn’t lost its magic.

Recipe :

From just a pinch to a tablespoon of sonti powder is added to a cup. Amount varies on individual preference and tolerance. We like to add a teaspoon of powder to a cup. Not too much, not too little, you would definitely notice the sonti taste.

To powder sonti, take sonti pieces in a mortar and pound them to smooth powder. We usually prepare powder for one month’s worth and store it in a tight lid box.

To prepare sonti tea and coffee: start the coffee/tea preparation like you normally do. And at the end add the sonti powder. Simmer few seconds. Strain. Pour to a cup and enjoy the tea enriched with sonti powder.

Sonti Tea and Sonti Coffee – Perfect for Mistress of Spices

Caution: Highly acquired taste
More about Sonti Coffee – here
Sonti Kashayam (Dried Ginger Ale) – Recipe

Sonti = Dried Ginger, available in Indian grocery shops.
Sonti Kashayam (Dried Ginger Ale) – Recipe

Steam-Cooking the Ripe Plantain

Vijay loves all things plantain; so much so, he even wrote a guest post on homemade plantain chips on my blog few months ago. When I saw the recipe for sweet plantain dessert, at LG’s Ginger and Mango, I knew Vijay is going to like it.

Dessert with sweet plantains usually involves deep-frying, but this traditional Kerala recipe was different and healthy because it was steam cooked. I tried it with one ripe plantain and we both liked the end result. Easy dessert and they were like small venna(butter) biscuits, the kind that would melt in mouth but with gooey, banana sweetness.

Steam Cooked Ripe Plantain Piece ~ Removing the Skin

Recipe:
I ripe plantain
Ghee and sugar – half tablespoon each or to taste.

Wash and cut plantains into 4 or 5 pieces crosswise. Steam-cook them for about 15 to 20 minutes, until they soften. The outer skin will turn black and insides will turn soft. Remove the steam basket from steamer and let them cool. Peel the skin, cut each piece into 3 or 4 thin rounds.

Take melted ghee and sugar in a small cup. Stir until sugar melts in ghee. Lightly dip each plantain round in ghee-sugar mix, remove. Or sprinkle some sugar on top of these rounds and serve. Good treat, I think particularly for toddlers.

Sugar Coated Ripe Plantain Rounds and Semolina Upma with Peanut chutney ~ Our Simple Meal Today

Recipe: LG’s Ginger and Mango – Traditional Kerala Recipe

Green Beans, Shelled Indian Beans, Baby Lima Beans

Here in the US, farmers’ markets are usually bursting with fresh green beans during this time of the year. When we first moved here, during my getting to know the US veggies better phase, regular staple in my kitchen was curries and pulaos prepared with frozen green beans. Frozen green beans are cheap, already cut and cook easily. Taste not that good, still I bought them. But after a year of frozen stuff, I had enough and I’ve sworn off green beans entirely. Then, I discovered the farmfresh green beans of springtime and how good they tasted. From then on, along with radishes, beans became a springtime staple at my home.

My recipe here is same as the old classic, the favorite of Indian cookbook authors, where beans are cut into quarter inch length pieces, saut?ed with onions and green chilli-coconut paste. To this basic recipe, I have also added two other types of shelled beans to increase the nutritional value as well as taste. The shelled Indian beans (Papdi Lilva, the middle ones in the photo above) are available in frozen section of Indian grocery shops here, year round and baby lima beans; you could get them from regular grocery shops. They both taste little bit sweet and starchy, compliments the mildly woodsy taste of fresh french beans.

Sauteing the three-bean curry

Recipe:

Fresh Green beans – 2 cups of chopped quarter-inch length pieces
Shelled Indian broad beans – ½ cup
Baby lima beans – ½ cup
Onion – 1, finely chopped
Green chillies- 4 to 6 and coconut powder, a tablespoon – made into smooth paste
Turmeric – ½ teaspoon
Salt to taste
For tadka or tiragamata:
1 tsp of peanut oil
1 tsp of mustard seeds, cumin, minced garlic and few curry leaves

Heat peanut oil in a kadai or a wide pan. Add and toast the tadka ingredients. Add and stir-fry the onions for about 2 minutes. Add the green beans, Indian beans and Lima beans. Cook, covered for about 5 minutes on medium heat. Beans will soften within 5 minutes by cooking in their own moisture, sort of like steam cooking. At this stage, stir in green chilli-coconut paste, salt and turmeric. Cover and cook on medium heat for another 5-10 minutes stirring in between. Serve hot with chapatis or with rice and dal.

3-bean curry with chapatis

More about Indian Bean Seeds, Papdi Lilva or Chikkudu Vittanalu – Here

Before moving to US, we lived for about 2 years in Hyderabad, India. The capital city of my home state, Andhra Pradesh, lately known as Hi-Tech city, Hyderabad, has its own unique cuisine. A mishmash, a culinary amalgam influenced by people who migrated to this city from small villages, towns all over Andhra and from out of states on jobs, business and to work in political bureaucracy. Foodwise, you can get everything and anything there, almost:). Strong personalities and strong flavors are needed to survive in that city.

One such bold flavored recipe that I learned from a Hyderabad native, is this mango~sesame curry. Unripe mangoes are cooked in jaggery flavored sesame sauce. 3 strong flavors, unbeatable taste, perfect side dish for subtly bland naans/chapatis and puris.

Jaggery, Roasted Sesame Seeds, Unripe Mango ~ Three Strong Flavors

Recipe:

2 green, unripe mangoes – peeled, seed removed and cubed into bite sized pieces
1 cup sesame seeds – lightly roasted and powdered
¼ cup of jaggery – powdered
1 teaspoon of each – red chilli powder, salt and turmeric
For popu or tadka:
1 teaspoon of peanut oil
½ teaspoon of each mustard seeds, cumin and few curry leaves.

1 Heat peanut oil in a saucepan over medium heat. Add and toast cumin, mustard seeds, curry leaves.

2 Add mango cubes to the pan, stir in sesame powder, jaggery, chilli powder, salt and turmeric. Add about 2 cups of water and mix thoroughly.

3 Cover with lid and cook on medium heat for about 15 to 20 minutes, until the mango pieces soften and the sesame sauce comes together into medium-thick mass. Have a taste and adjust the salt, sweet, spicy levels to your taste. Cook for another couple of minutes and turn off the heat.

Serve warm with chapatis/naans or with puris and enjoy this unique curry of zinging taste.

Mango-Sesame Curry with Puris

Menthi, Methi, Fenugreek:

Picking from the Planter

Cutting into Small Pieces

Fresh, Flavorful Meal on a Sunday ~
Menthi Dal Mixed with Rice, and Mango Pickle

This is my contribution to “Green Blog Project” started and hosted by my favorite newbie food blogger, lovely and talented, an avid gardener from Zone-10, Inji Pennu of Ginger and Mango.

How Menthi Started – Here
Menthi Dal Recipe – Here

It’s been raining hard for the past one week here. I’d have grown a sprout from my head if I were a seed. It’s been so much and non-stop drizzle. With all this wet rainy weather, I wasn’t doing much cooking for the past couple of days and yesterday, ridge gourd came to my rescue.

I have never tasted a ridge gourd dish that I didn’t like. Be it a simple homely dal with toordal, or cooked in coconut, milk or in tomato sauce… I like all versions of ridge gourd preparations. “Superlative” says SH of Saffron Hut and I totally agree with her. It is like potato, easily likable and adaptable to any type of recipe. This chutney I am writing about today is one such recipe.

Some vegetables suit for chutneys and some don’t. Of all the vegetable based chutneys, ridge gourd chutney is the best in my view. The sweetness of the ridge gourd perfectly complements the hot and sour flavors of onion, chillies and tamarind. The chutney will be a perfect side dish with hot rice and dal, or for tortilla chips dip. If you like the taste of ridge gourd and if you haven’t tried chutney with it, then you have to try this recipe. This is A+, I tell you!

Recipe:

1 Ridge gourd (beerakaya) – Peel the outer ridges, wash and cut into big chunks
1 medium sized onion – cut into big chunks
6-8 small green chillies – each cut into two or three pieces
1 garlic clove – peeled and halved
½ tablespoon of freshly squeezed tamarind juice
¼ teaspoon of salt or to taste
1 teaspoon of peanut oil
A skillet and a mortal and pestle or a blender

1 Heat peanut oil in an iron skillet on medium-high heat.

2 Add and sauté the ridge gourd, onion, green chillies and garlic until light brown. Turn off the heat and wait for 10 minutes to cool.

3 Take them in mortar, add tamarind and salt. Using the pestle make a coarse paste or you could do that in a blender, but use ‘pulse’ button few times.

4 Remove into a cup and serve with rice/chapatis or as a veggie dip for chips.

Ridge gourd chutney, Dal and Rice (Beera kaya pacchadi mariyu pappu annam) ~ My Comfort Food

My next-door neighbor often complains, “We don’t eat enough greens like you guys do.” Some of my friends often complain, “We are not having enough protein in our diet.”

Usually they turn the blame on to their native culture and say that their American or Indian food doesn’t have enough of something or the other. See, for them, the fault is not with their eating habits; rather it is of the culture/cuisine. It’s always a surprise to me, when I hear that Indian food (particularly vegetarian) doesn’t have sufficient protein content. It is a big myth for me. People often have a mental picture in their minds, which shows only meat products when they think of protein. Since in our Indian food we don’t consume as much meat as our American counterparts do, we tend to think that we are not getting sufficient protein.

Different types of lentils, legumes, some fresh vegetables (like the one below) contain high quality protein and so do chicken, egg and milk. Poor cooking/eating habits or lack of nutritional information about the ingredients that we use might be the main reason for complaining I think. Though we studied about these nutritional values in our school days, we tend to forget them very easily, it seems.

As I am writing these posts in my blog, I am learning a lot more about the nutritional values of the vegetables. One very important vegetable that is rich in minerals and protein is ‘Indian Broad bean’ or ‘Chikkudu‘. This is one of the very tasty vegetables available for us, here in US and the recipe shown below is a simple and traditional way of making a stir-fry curry with it.

Indian Broad Beans, Chikkudu Kaya

Recipe:
15 to 20 Indian Broad beans – ends trimmed and cut or teared into 1 inch pieces.
1 medium sized onion – finely sliced
4 green chillies and 1 teaspoon of coconut – made into smooth paste
¼ teaspoon of turmeric
½ teaspoon of salt or to taste
For popu or tadka:
1 tsp of peanut oil
1 tsp each of – mustard seeds, cumin, minced garlic and few curry leaves

Bring a pot half filled with water to a boil. When the water is at dancing stage with bubbles and everything, add and cook the cut broad beans pieces for two minutes. That’s it, don’t overcook and drain them into a colander. If the broad beans are very tender, then you can skip this step and proceed like below.

Heat peanut oil in a sauté pan. Add and toast the popu ingredients. Add and sauté the finely chopped onion for few minutes until they soften. Stir in green chilli-coconut paste and turmeric. Sauté for another 2 minutes. Add the broad bean pieces, stir in salt. Cover and cook the curry on medium-low for about 5 minutes or until the pieces are tender. Serve hot with rice or with chapati.

Indian Broad Bean Stir-fry with Chapati ~ Our simple Meal Today

Recipe source:Amma
Indian broad beans are avialable in Indian grocery shops here in US, almost year round.
Indian broad beans in Peanut Sauce – Recipe

Did you see Stephen Colbert on C-span’s televised Correspondents’ Dinner, last Sunday night? His comedy skit was breathtaking in its boldness. Charming, clear and ironically straightforward – his comic delivery was a sight to behold. Finally it took a pretend journalist to state the obvious – the little emperor has no clothes and of course that made the ‘real’ journalists and the guest of honor spitting mad. If you enjoy political satire or like Colbert style, don’t miss out his stellar performance and checkout this site for transcript and video link. One has to admire his chutzpah.

Coming back to cooking, here is a traditional recipe where plantain and moong beans are cooked together in water and seasoned with green chilli-coconut paste. Rural in origin and often served with sorghum roti, this favorite curry of mine is a hearty, flavorful and filling meal, also one of the ways that I cook plantains aka green bananas.

Presoaked Whole Moong Beans, Green Chilli-Coconut Paste and Plantain cubes

Recipe:

1 plantain (green banana), peeled and cubed
2 cups of presoaked whole moong beans (soaked in water overnight)
6-8 green chillies
1 tablespoon of finely sliced fresh coconut
¼ teaspoon of turmeric
½ to 1 teaspoon of salt
For popu
1 tsp of mustard seeds, cumin, few pieces of dried red chilli and curry leaves

Take the presoaked whole moong beans, about 2 cups in a big vessel. Add 4 cups of water, quarter teaspoon of salt and cook them covered on medium-high heat for about 15 minutes undisturbed. Presoaked moong beans cook easily and can be done without using the pressure-cooker. It tastes somuch better cooked in this old style. Meanwhile do the prep work. Peel and cut plantain and make a smooth paste of green chillies-coconut.

After 15 minutes of cooking, check the moong beans. They must be tender by now. Add plantain cubes, turmeric and also water if needed. Cover and cook them on medium heat again for another 10 minutes. Plantains cook fast unlike potatoes and by the end 10 to 15 minutes of cooking, plantain cubes will be tender and the moong beans will be falling apart. That’s what we want. At this stage, stir in green chilli-coconut paste and cook for another 5 minutes.

Just before turning off the heat, heat a teaspoon of peanut oil in small vessel, add and toast the popu or tadka ingredients. Add this to the curry and stir. Turn off the heat. Serve and enjoy the best tasting curry, the kind you’d find in a humble Indian home (never in a restaurant). Usually served with chapati, sorghum roti or with rice.

Moong Bean-Plantain Curry with Chapatis ~ Our Simple Lunch

Kitchen Notes:
Prepare the curry little bit on the watery side.
The gravy of this curry comes from watery, overcooked moong beans and the greenchilli-coconut paste.
I’ve also added one banana pepper to this curry.

No other fruit is as delicious and magnificent as mango. Now is the mango season in India and I thought mango would be the right ingredient to start the JFI. I was little bit nervous and was not sure how the response is going to be, since this is the first time I am hosting an event in my blog. The responses I received showed how dear this fruit is to all of us. Mango is not just a delicious fruit; most of us also have very fond memories related with it. That might be the mango tree in the back yard, or might be one of those summer vacations at grand parents’ house where we enjoyed the fruits, or might be the avakaaya preparation that we did with mother… so many precious mango memories!

I would like to thank all the participants, fellow bloggers and readers for your exhilarating enthusiasm, participation and interest. I am humbled to receive such a vivid variety of recipes for this event. Each one of these entries is excellent and I enjoyed them all and am sure you’d do too.

Following are the entries that I received for the JFI ~ Mango event.

Ambe Dal By Nupur of One Hot Stove Grated Mango, Chana Dal, Coconut, Cilantro and Tadka

Mango-Spinach Dal By Mythili of Vindu Mango, Spinach, Toor dal, Chilli Powder and Tadka

Mamidikaaya Chutney By Lakshmi of Flavors of Indian Rasoi Unripe Mango, Ginger, Chilli Powder

Mango Tokku By Menu Today Grated Mango, Gingelly Oil, Jaggery

Raw Mango Raita By Shilpi of Memoirs From My Kitchen Unripe Mango, Yogurt and Tadka

Vadu Maanga Pickle By Srikala of Mango Mirattals Whole Tender Mangoes, Mustard and Red Chillies

Uddamethi By Ashwini of Food For Thought Unripe Mangoes, Black Gram, Fenugreek

Mango Thokku (Grated Mango Pickle) By Karthi Kannan of Kitchenmate Grated Mango, Gingely Oil, Chilli Powder

Mamidikaya Pachi Pulusu By Love2Cook of Cooking Medley Unripe Mango, Onion and cilantro

Methamba – Sweet & Savoury Mango Relish By Vaishali of Happy Burp Mango Cubes, Jaggery, Chilli Powder

Mamidikaya Putnalu Pachadi By Santhi of Me and My Kitchen Mango, Dalia, Red Chillies and Jaggery

Aamer Chatni (Green Mango Chutney) By Sury of Lima Beans and Delhi Chaat Mango, Sugar, Ginger and Panch Phoron

Vendhaya Manga By Menu Today Unripe Mango Pieces, Red Chilli Powder, Hing

Green Mango in Jaggery Syrup By Anthony of Anthony’s Kitchen Green Mango Pieces, Jaggery

Raw Mango – Methi Chutney By Padma of Vantalu Unripe Mango, Methi seeds, red chilli powder

Mango Pickle (Aavakaaya) By Tanuja of Kodalis Kitchen Unripe Mango, Fenugreek, Mustard and Red chilli powder

Mango Curry By Bilbo of Smorgasbord Unripe Mango, Green Chillies and Tadka

Cut Mango Pickle By Smitha of Andhra Food Network Unripe Mango, Tamarind and Tadka

Mango Sago By Rokh of Tham Jiak Mango, Sago Pearls and Milk

Mango, Coconut and Ricotta Tartlets By Haalo of Cook (Almost) Anything Atleast Once Mango cubes and Puff Pastry

Mango Gazpacho By Mika of The Green Jackfruit Mango, Orange Juice, Evoo and Peppers

Mango-Pineapple Salsa by Barbara of Tigers and Strawberries Mango, Pineapple, Shallot and Bell Pepper

Mango Cake By Revathi of En Ulagam Mango, All Purpose Flour, Egg Whites and Raisins

Mini Mango Cheesecake By Saffron of Saffron Hut Mango, Cheesecake Mix, Walnuts and Milk

Maampazha Pulisseri By RP of My Workshop Mango, Yogurt, Coconut and Tadka

Mango-Ginger Chutney Rosie –What’s The Recipe Today Jim? Mango, Onion, Ginger and Garlic

Simple Mango Mousse By Ilva of Lucullian Delights Mango, Fresh Cream and Gelatin

Johnny Cake with Mango-Rhubarb Sauce By Linda of Out Of The Garden Mango, Rhubarb Stalks and Cornmeal

Mango Chaat By Gini of Salt and Pepper Mango, Grapes, Peanuts and Chaat Masala

Mamuang Kao By Susan of Porcini Chronicles Mango, Thai rice, Coconut milk, Sugar

Mambazha Kutan with Soy By Vidya of Today’s Menu Mango, Coconut, Soy, Buttermilk and Spices

Mango, Corn, Jicama Salad By Gabriella of Reluctant Housewife Mango, Corn, Jicama and Vinaigrette

Mango Pancakes By Nandita of Saffron Trail Fresh Grated Mango, All purpose flour, ginger, all spice and buttermilk

Mango Cupcakes By Marie-Laure of Ô Délices Mango, Millet, Milk and Coconut

Mango Tofu Curry By Mandira of Ahaar Ripe Mango, Tofu and Veggies

Rice Pudding with Mango By Santhi of Me and My Kitchen Mango, Basmati Rice, Milk and Cardamom

Mango Creme Brulee By Yum of Record of What I’m Eating Mango, Heavy Cream, Egg Yolks and Chilli Powder

Mango Mousse By Archana of Spicyana Mangoes, condensed milk, Eggs and Whipped Cream

Spiral Mango Pastries By Gattina of Gattina Mango Puree, Macadamia Nut and Ricotta Cheese

Mango & Glutinious Rice Kuih By Puspha of Pusiva’s Culinary Studio Mango, Glutinious Rice, Coconut Milk

Mango Payasam By Ramya of Cooking Within My Grasp Mango, Milk, Sugar

Aam Ki Lassi (Mango Lassi) By Priya of Sugar and Spice Mango, Yogurt, Sugar and Orange Juice

Mango Crème Brulee By RP of My Workshop Mango Puree, Egg Yolks, Heavy Cream

Mango Pie By Vee of Past, Present and Me Mangoes, Creamcheese, Gelatin

Mango – Cracked Wheat Cake By Arjuna of Krishna&Arjuna’s World Mango Pulp, Cracked Wheat, Butter

Mango Pudding with Coconut Sago By Sam of Sweet Pleasure Mango Puree, Milk, Heavy Cream, Gelatin, Coconut Milk, Tapioca Pearls

Mango Pudding By Nandita of Saffron Trail Mango Puree, Evaporated Milk, Sugar and Gelatin

Kesar Mango Cheesecake By Rainee of la_pgal Mango Pulp, Tofu, Green Tea Fresh Mango and Cherry Topping

Sweet Mango Bobbatlu By Vineela of Vineela’s Cuisine Mango Pulp, Jaggery, All Purpose Flour and Ghee

Mango Payasam By Sailaja of Sailu’s Food Mango, Milk, Rice and Cardamom

Mango Shrikhand (Aamras) By Manasa of Sanjose, CA Mango Pulp, Yogurt, Sourcream and Sugar

Mango-Almond Oatmeal Cookies By Baking Fairy Dried Mango, Oatmeal, Almond

Mango Pulihora (Mango Rice) By Indira of Mahanandi Grated Unripe Mango, Rice and Seasoning

Mango Dal By Indira of Mahanandi Unripe Mango, Toordal, Chilli Powder and Tadka

Mango Halwa By Indira of Mahanandi Mango Cubes, Semolina, Sugar and Cardamom

Fruit Tart with Mangoes By Indira of Mahanandi Fresh Mangoes, Strawberries, Cherries, Tartshell and Walnuts

Yogurt Rice with Mangoes By Indira of Mahanandi Mango cubes, Rice, Milk and Yogurt Culture

Homemade Mango Jam by Indira of Mahanandi Mango, Sugar and Lemon Juice

‘‘Every summer in Madras was filled with the sumptuous, succulent, luscious king of fruits, the intricate and sweet mango,’’ Maitri remembers. ‘‘How I love thee… How many white T-shirts I have stained with your inimitable juice,’’ she asks in mock humour.”
– Mango Fool by Tilotamma of “Apropos of Nothing“.

‘‘On the courtyard of my mother’s house in a quiet sunny seaside town of Cherthala (Kerala), stood a large, shady mango tree, on which, as kids, we used to have swings for Onam, and other celebrations. Come April- May, that blessed tree is all drooping down with a heavy load of mangoes, with the finest form and color.”
–In a Mango Mood by Archana of Spicyana

‘‘When I was a kid, we had 4 different kinds of mango trees in our compound. We never had to buy a mango. Baby mangoes, sour mangoes, unripe, ripe, sweet mangoes were all lavishly available during the season. We, the kids, loved to eat baby mangoes with salt. I remember taking baby mangoes in my schoolbag to distribute among my friends.”
– Mango Adventures by RP of My Workshop

‘‘The story goes like this … Sage Naradha once brought a Mango Fruit as an offering to Lord Shiva and there was a fight between Lord Ganesha and Lord Muruga as to who would get the fruit. Lord Shiva told them they have to go around the world thrice and whoever comes first would get the mango . Lord Muruga at one flew in his peacock around the world. Lord Ganesha cleverly went around his parents thrice indicating that they were his universe. So he won the Mango Fruit.”
– Food of Gods by Priya of Sugar and Spice

‘‘We will replace our full-fat buffalo milk, that we grew up on, with 2%. We will melt unsalted butter and pretend that it is asli desi ghee. Heck, we will even pretend that tofu is a vegetable. Eventually, we will get used to all of that and stop craving for the original. One thing we will never be able to replace or stop missing is the indian mango.”
– For Jihva by Vee of Past, Present and Me

‘‘I remember how those mangoes tasted: rich and ripe, filled with honied juice and a heady flavor that was unlike any other fruit in the world. Grandpa would liken them to bananas mixed with peaches and cantelope melons, but I never thought he was right. There was nothing that tasted like them, nothing. They were sweet, like the scent of honeysuckle in high summer, and they were smoother and butterier than a peach. They were so good, I always thought that people who said that the fruit Eve tempted Adam with was an apple were dead wrong. “
– It Had to Have Been a Mango – By Barbara of Tigers and Strawberries.

Thank you for participating and see you all again on June 1st at Baking Fairy’s “JFI-Strawberries” event.

Best viewed in *Internet Explorer* browser.
So, what are your favorites? If you try any recipes from this JFI-Mango roundup, let me know how you like them. Thanks.