Sweet Mango curry
Mango 1 number
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Red chilli powder 1/4 tsp
Turmeric powder 1/4 tsp
Oil 4 tsp
- Pour the 4 teaspoon of oil in pan, add mustard seeds and urad dal.
- Saute for 2 minutes and then add turmeric powder, red chilli powder. Add mango pieces, saute for two more minutes.
- Add one glass water, then allow it to boil then add required salt.
- When the mangoes are soft add jaggery and then cook for 5 minutes.
Mango Drumstick Sambar:
Raw mango 1 cup( cut into pieces)
Drumstick 1 number( cut into pieces)
Tur dal 1 cup
Tamarind 1Amla Size
Small onion 15-20
Big onion 1no.( medium size)
Tomato 2 no.
Green chillies 3 no.
Sambar powder 1 tsp
Homemade red chilli powder 1 tsp
Mustard seeds 1 tsp
Asafoetida ¼ tsp
Garlic 5 cloves
Oil for saute
Salt to taste
1.Cook tur dal in cooker with big onion, tomato, green chillies, coriander leaves, turmeric powder, asafoetida and garlic cloves.
- Heat the pan with little oil and add mustard seeds, asafoetida, curry leaves and small onion, saute 2 minutes.
- Add in drumstick and stir well then add salt as required.
- On the side, mix tamarind extract in one glass water, allow it to boil until drumstick get soft.
- Add tur dal, mashed Tamarind pulp and then add sambar powder and red chilli powder.
- If required, add water to get the right consistency.
- Allow it to boil for 5 minutes by simply closing the lid.
- Then add mango pieces, allow it to boil 2 minutes then add coriander leaves. Serve hot with rice.
3 small ripe mangoes, chopped
1/4 tsp Turmeric powder
1/2- 1 tsp Chilli powder
1 mid-sized bowl of curd
2 cups of water
1 tsp jaggery
2 tsp mustard seeds
2-3 dry red chillies
Curry leaves – handful
Salt, as needed
For coconut mix:
1/2 coconut grated
1/4 tsp cumin
1 green chilli
Grind together until fine paste
- First add chopped mangoes to a pan and add 1/2 cup of water until mangoes are partially immersed.
- Add turmeric, chilli powder and salt, stirring until it’s blended.
- Close with lid and cook for about seven minutes or until the water has reduced by 1/3rd.
- Add coconut ground mix.
- Add curd and curry leaves, and stir it till mixed well.
- Cook for a minute. Do not boil it.
- Add jaggery.
- Temper with whole red chillies , curry leaves and mustard seeds.
Pulp of 2.5 ripe mangoes
500 gms of Full fat cream cheese
100 gms of whipping cream
1 packet of salted biscuits (preferable crackers or digestive biscuits)
2 eggs (beaten)
1 cup of castor sugar
75 gms butter
- Put the pulp of 2.5 mangoes in the fridge. Meanwhile, take the cream cheese and whip it with a beater or a whisker for 2-3 minutes.
- Add whipping cream and sugar and keep beating it.
- Add the eggs and whip it more until it gets thick.
- Add the mango pulp to this and whisk it more.
- For the base, pulverise the biscuits by putting it in a Ziploc and beating it. Pour it in a bowl and add melted butter to it. Keep mixing until it gets a consistency like that of a dough’s.
- Take a baking pan and base it with biscuit-butter mix.
- Add the mango consistency and bake it in the oven for 20 minutes under 180 degrees.
- Let it cool and then serve it, garnishing it with a mint leaf or some pomegranates on top.
Pulp of 2 mangoes
1 cup of fresh whipped cream
2 tbsp gelatin
1/2 cup water
- Pour water into pan and boil it. While boiling, add gelatin and stir it.
- Meanwhile, take fresh whipping cream and whisk it till it gets stiff. Add the mango pulp whilst whisking.
- Pour the gelatin and mix it. Let it cool inside the fridge.
- If you are looking to add a base, make it out of powdered digestive or cracker biscuits and melted butter. Put it on the bowl and add the mousse. Let it set inside the fridge for an hour or two before serving it cold.