Raw Mango Chutney

Ingredients:

Raw Mango – 1 cup grated
Green Chillies – 3
Grated Coconut – 1/2 cup
Ginger – a small piece
Mustard – 1 tsp
Urad Dal – 1/2 tsp
Oil – 1 tsp
Salt – as per taste
Curry leaves – a few
Roasted Cumin Powder – 1/2 tsp optional

Method:

Add grated mango, coconut, green chillies, salt and ginger and grind to a smooth paste.
Heat oil and add mustard. When it splutters add Urad dal and wait till turns brown.
Switch off the stove and add curry leaves.
Pour this over the chutney. Mix and serve.
Those who like the taste of roasted cumin powder may add it while grinding to a paste.

Tips:
Grated coconut can be replaced with onions and garlic to give a different taste.
Fry a few small onions in oil along with a few pods of garlic in a pan. Grind with rest of the ingredients as mentioned above.
Number of chillies to be added will vary according to your spice levels.

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

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Raw or Ripe – Mangoes Rock!!!

Summer season spells Mangoes – King of Fruits. India is said to be home to close to 1000 varieties of mango but only a specific few are grown for commercial purposes. Mangoes come in various asahpes, sizes, colors, taste and aroma. India exports close to Rs.160 Crore of mangoes world wide and Andhra Pradesh ranks first among the Indian states for its produce. Some of the varieties specific to certain regions are given below – courtesy APEDA

Andhra Pradesh – Banganapalli, Suvarnarekha, Neelum and Totapuri
Bihar – Bombay Green, Chausa, Dashehari, Fazli, Gulabkhas, Kishen Bhog, Himsagar, Zardalu and Langra
Gujarat – Kesar, Alphonso, Rajapuri, Jamadar, Totapuri, Neelum, Dashehari and Langra
Haryana – Chausa, Dashehari, Langra and Fazli
Himachal Pradesh – Chausa, Dashehari and Langra
Karnataka – Alphonso, Totapuri, Banganapalli, Pairi, Neelum and Mulgoa
Madhya Pradesh – Alphonso, Bombay Green, Dashehari, Fazli, Langra and Neelum
Maharashtra – Alphonso, Kesar and Pairi
Punjab – Chausa, Dashehari and Malda
Rajasthan – Bombay Green, Chausa, Dashehari and Langra
Tamil Nadu -Alphonso, Totapuri, Banganapalli and Neelum
Uttar Pradesh -Bombay Green, Chausa, Dashehari and Langra
West Bengal – Fazli, Gulabkhas, Himsagar, Kishenbhog, Langra and Bombay Green

Raw mangoes are the first to hit the market and are put to a wide variety of culinary uses.

Pickles are hot favorites. The tiny [ marble sized ones] ones are in great demand in the Southern states especially TamilNadu where they are consumed in huge numbers as a pickle called ‘Kadugu Mangai ‘ or ‘ Vadu Maangai’. Here mustard is ground and mixed with salt and chilli powder and the tiny raw mangoes are left to soak in this liquid for weeks together till thery shrink in size.
Slightly bigger ones called the ‘Kili Mooku Mangai’ [ perhaps named so since they resemble the parrot’s beak] are sliced and made into a pickle marinated in salt, chilli powder, asafoetida & oil.
Raw Mangoes of a different variety, distinct for their extremely sour taste, are chopped into chunks and made into a pickle called ‘ Aavakkai’ that is very popular in Tamil Nadu & Andhra Pradesh, especially for their high spice- levels.
Fhodd is another pickle made of raw mangoes and preserved in brine solution to which dried red chillies are added.
Miscut is a famous pickle from Goa. And so is another variety called Choonda.
Raw mangoes are used to make a refreshing and extremely popular drink called Aam Panna.
Raw mangoes can be grated and used to garnish or added to salads as an ingredient.
Down South grated mango is a ‘must-have’ ingredient while making varieties of ‘Sundal’.
Dried raw mango powder is used as Amchur Powder to add flavor to dishes.
Raw Mangoes can be used in making chutneys along with green chillies.
Raw mango pulp can be used in making rice varieties when combined with onions, chillies and ginger to delight the palate.
Raw Mangoes can also be used to make spicy, sweet & sour side jam using jaggery, that can used as accompaniment for both rice and wheat preparations[ like puri and rotis]

Raw or ripe, cooked or uncooked, flavored or plain Mangoes are a hot favorite with people of all ages!

Aam Panna

Aam Panna or Panha is a very popular and sought after drink in Northern India especially during the summer months. Made from raw mangoes and spruced up with spices and fresh mint this drink is refreshingly tasty and healthy too. It can be made both by roasting raw mango over an open flame to give that distinct smoky flavor or by boiling chunks of raw mango in water, although the former method is preferred by most people. For most people living in North of India a glass of this tasty beverage is a must everyday.


Ingredients:

Green / Raw Mangoes – 2
Water – 4 cups
Roasted Cumin Powder – 1 tsp
Sugar – As per taste
Black salt/ rock salt / kala namak – 1/2 tsp or as required
Crushed Ice – Optional
Mint leaves – To garnish

Method:
Wash and towel dry the mangoes.
Heat over direct flame till the skin is charred. After it cools peel the skin and squeeze out the pulp.
Or alternatively cut the mangoes into large chunks and pressure cook them for 5 to 8 mins. Or boil them till they are soft.
Remove and cool. Blend the mango pulp in a blender along with roasted cumin powder, sugar, rock salt and a little water.
Sugar and salt need to be added in stages according to taste.
Strain the blended pulp if needed and add rest of the water and crushed ice. Mix well.
Serve chilled garnished with a sprig of mint.

Tips:

You can also get creative and add other spices and herbs to try new variations.
Ajwain [ roasted & crushed] and green pepper are a few other suggested options

Savory – Kaara Adai

Ingredients:

Rice Flour – 1 Cup
Water – 1 ¼ Cup
Salt – to taste
Chopped Green Chillies- 2
Oil – 2 tlbs
Mustard Seeds – 1 tsp
Grated Coconut – ¼ cup [optional]
Karamani [dried Cowpeas] – 1 tlbsp
Curry Leaves

Preparation:
Soak the dried karamani for 5 to 6 hours and cook and keep aside.

Method:
Roast the rice flour well in a dry kadai till it gives out a good smell. However do not roast till it turns red. Remove from Kadai.

Heat the kadai (FRYING PAN) and add oil and mustard seeds.

When the mustard seed splutters add chopped chillies and curry leaves. Toss for a few seconds.

Pour water in the kadai and bring it to a boil. Reduce flame and add rice flour and mix well.

Add karamani, grated coconut, 1 tlbs of oil and required salt and blend well till a nice thick paste is formed.

Take it off the heat and allow to cool.

Grease your palm with oil or use a small plantain leaf. Roll the dough into balls and flatten them to about ¼ inch thickness. Make a small hole or dent in the centre to allow it to cook evenly.

Grease idly plates and steam the adais [adai – a dish that has a thin spread of batter/dough] till done [roughly 8 to 10 mins].

Serve with a fresh blob of butter.

By Mrs. Mira Balachandran; ; mira.balachandran@gmail.com

Steamed Nonbu Adai – Sweet & Savory.

Kaaradaiyaan Nonbu, is a very special function observed by people in the Southern states. This Nonbu or Savithri vrat is observed during the last day of the Tamil month of Maasi and the beginning of the month of Panguni. The Nonbu is observed by all unmarried and married women and celebrates the victory of Savithri, a mythical character, in bringing back her husband Sathyavan to life from the jaws of death [from Yama], the Undertaker of the Hindu Religion. The married women pray for the longevity of their husband and the unmarried girls pray in order to get an ideal husband. Sweet adais are offered as prasadam, considered offering of God, during the pooja.

Sweet Adai

Rice flour – 1 cup
Jaggery syrup – 1 ¼ cup
Karamani [dried cowpeas] – 1 tlbs
Grated or finely chopped coconut – ½ cup
Elaichi Powder – 1 tsp
Ghee – 1 or 2 tlbs>/span>

Preparation:
Soak the dried karamani (Snake bean or Chinese Long Bean) for 5 to 6 hours and cook and keep aside.

Method:
Roast the rice flour well in a dry kadai till it gives out a good smell. However do not roast till it turns red. Remove from Kadai (heating Pan).

Pour jaggery syrup and bring it to a boil. Reduce flame and add rice flour to the syrup and mix well.

Add karamani, grated coconut, 1 tlbs of ghee (Clarified Butter) and cardamom powder and blend well till a nice thick paste is formed.

Take it off the heat and allow to cool.

Grease your palm with ghee or use a small plantain leaf. Roll the dough into balls and flatten them to about ¼ inch thickness. Make a small hole in the centre to allow it to cook evenly.

Grease idly plates and steam the adais till done [roughly 8 to 10 mins].

Serve with a fresh blob of butter.

Tips:
Amount of jaggery used will depend on the sweetness and quality of the jaggery. So pay attention.
If the adais are undercooked or have too much jaggery then they tend to be sticky in the mouth. If overcooked they will become hard

By Mrs. Mira Balachandran; ; mira.balachandran@gmail.com

Sevai or Rice Noodles

The Italian Noodles is catching up in a big way amongst people of all ages in recent times. The South Indian Sevai or Idiappam can aptly be pointed out as a fore runner of its more international counterpart – Noodles. The rice Sevai is light and easy to digest and can be had any time of the day. Ideal for those recuperating from illnesses it can also be had by patients who are diabetic.

Instant Sevai mixes as well as ready to cook Sevai is available now in the market making it an even easy option and a boon for working women. The traditional method of making the Basic Sevai is as follows:

Ingredients:
Par Boiled Rice – 3 cups
Raw Rice – 1/3 cup
Salt – as required
Oil – to grease

Method:

Soak the rice well for over four hours.

Grind to a very smooth paste like idly batter.

Add salt to taste. Pour in idly plates and steam. Don’t over cook

Grease the Sevai maker with oil

While the idlies are still hot place them in the Sevai Maker and press.

You will get long noodle like thin strings of Sevai. Keep replacing the trays on which you collect the Sevai at the bottom of the Sevai maker. This will ensure that they are separated, easy to handle and cool easily.

Add required seasoning and serve with appropriate accompaniments.

Nowadays ready made Sevai mix is available. All you need to do is drop the contents of the pack in boiling water and follow the instructions given to get instant Sevai ready in a jiffy.

Various Flavoring:

Once basic white Sevai is ready all one has to do is decide the flavor and get started on it. Some of the popular flavors are:

Lime Sevai – Heat oil. Add Mustard seeds. When it splutters add split urad dal, a pinch of asafetida, finely chopped chilies and curry leaves. When the urad dal is brown add turmeric powder and take off the heat. Pour over the white Sevai. Add Lime juice as required and mix well. Fried Cashewnuts are optional.

Coconut Sevai – Heat coconut oil in a pan and add mustard seeds. When it splutters add Bengal gram, curry leaves and finely chopped green chilies along with a few red chilies. Sauté for a few seconds. Add grated coconut and fry for a few seconds. Mix well and serve

Sweet Sevai – When the basic Sevai is still warm add/ sprinkle powdered sugar over it. Heat ghee and fry Cashewnuts and kiss miss and add to the Sevai and mix well

By Mrs. Mira Balachandran,; mira.balachandran@gmail.com

SEMIYA PAYASAM

The term SEMOLINA or SEMIYA [ in Tamil Language] is derived from the Italian word ‘semola’ meaning ‘flour’. It is obtained by milling wheat – in the process when the bran and the germ are removed and the starch is broken into coarse pieces. Semiya made from Durum wheat is usually yellow in color where as it is white when derived from softer varieties of wheat. It is used to make a variety of dishes including puddings the world over and can also be used as coating for dishes to give a crispy flavor.

The beauty of this ingredient is its adaptability. Any kind of dish can be made from this – sweet or savory dish with any spice, in liquid, semi solid or solid form. In India Semolina is used to make a variety of dishes – both sweet & savory like Halwas, Payasams, Puddings, Upma, Falooda and Bath varieties.

Ingredients:
Semiya – ½ cup
Sugar – ½ cup
Thick Milk – 1 cup
Cashew & Kissmiss – As Required
Cardamom Powder – ¼ tsp
Ghee – 2 tlbsp
Water – as required

Method:
In a heavy bottomed pan put 1tlbs of ghee and fry Semiya till light brown. Add enough water to cook the Semiya. Take care not to over cook.
When soft add thick milk and let it boil on low flame till it reduces to half the quantity.
Add sugar and stir till it dissolves. Add Cardamom powder and remove from gas.
Heat rest of the ghee and fry cashew and kissmiss till golden brown.
Add to the Payasam. A strand of saffron soaked in warm milk for ½ an hour can also be added for flavor.

Can be served hot or cold.

Tips:
For a different flavor and when in season you can add mango pulp to this mix while adding sugar to get a nice mango Semiya payasam. But please ensure that the heat is switched off the moment the mango pulp is added to avoid curdling.