Mango Kesari

AKA Mango Sujji Halwa / Mango Rawa Kesari
Can't believe its December already and we have less than a month to start another new year. December brings the sweet memories of preparing and celebrating Christmas back home..oh how I miss home especially this season. Thought it would be nice to post a sweet dish to kick start this festive month.

Regular readers of my blog would have followed my desserts with semolina. Its like I started making kesari with different fruit flavours..pineapple, banana and now mango..yea blog hopping one day lead me to Mango kesari..and boy it was simply delicious, though i was not welcoming the idea in the beginning, this turned out to be a really flavourful fudge like dessert. Choose ripe sweet mangoes or good quality sweet mango puree for better results.

Ingredients :
3 to 4 Tbsp - Ghee
1 cup - Semolina/Suji/Rawa
3 cups - Pureed Alfonso Mango pulp (I prefer Kesar brand)
1 cup Sugar
1/4 Tsp Cardamom powder
Few Saffron strands
2 Tbsp - Choice of nuts and dry fruits( I used cashew and raisin)

Method :
In a wide pan, melt ghee and fry cashew and raisin till color change, strain and remove. Keep aside.
In the same pan, add one more tbsp of ghee and add rawa to roast evenly till semolina turns the color slightly.
Now add mango pulp, slowly and mix thoroughly into the rawa. Keep adding and mixing till all the mango puree is incorporated into the semolina.
Add sugar and saffron milk and mix till sugar caramelizes and dissolves into the mango rawa mixture.
Add salt and cardamom powder.
Add the remaining ghee and continue mixing till the kesari leaves the surface.
Add half of the nuts and raisins. Remove from heat.
Pour into a greased tray. Cut into desired shapes or just scoop into serving dessert bowls and garnish with remaining cashew and raisins.

Mango Dhal - Andhra's Favourite

Dhal with Sour Raw Mangoes,
Mamidikaya Papppu, Manga Paruppu, Aam ki dhal

Think of Andhra Pradesh(a state in India, speaking Telugu) food the things that flash are Gongura(sorrel leaves), Red Chillies and Mangoes..We Andhrites make the best use of Mango in all stages..Raw sweet Mangoes are used to make spicy delicious pickles, Sour mangoes are added with other ingredients like brinjal(egg plant), mutton etc or just cooked by themselves to make a yummy dish. Out of many mouth watering dishes that come to our mind..tempting Mango dhal is one. Toor dhal cooked with raw sour mangoes and tempered with spices in ghee..eaten with hot rice and spicy Andhra Mango pickle is something detectable..

Enjoyed this Mango dhal to the core growing up in Andhra every summer. Here though we get raw mangoes through out the year..we have to carefully pick the right green sour kind in stores..Its the sourness that really gives the that exceptional taste to the dhal. The flavour of this dish has to experienced than said...a must try.

Ingredients:
To cook the dal & Mango:
2 Sour raw Mangoes, skin removed and cut into small pieces, along with the seed inside.
1-1/4 cups Toor Dal
2-1/2 cups Water
4 pods Garlic
4 Green Chillies slit
1/2 Tsp Turmeric Powder
1 tsp gingely oil
Salt to taste(To add after the dal is cooked)

For Tempering/Talimpu/Tadka :
1 Tbsp Ghee or Gingely(sesame) Oil
1/2 tsp Mustard Seeds
4 Red Chillies broken
1 Small Onion cut length wise
4 Small garlic Pods with skin(Slightly beaten)
A few Curry leaves
A hint of Hing/Asafoetida

Method:
Wash dal and add cut mango pieces along with the mango seeds.
Pressure cook dal and Mango with all the other ingredients to cook the dal.
Mash dal adding required salt once cooked.
In a kadai heat oil and add all the tempering ingredients after the mustard splutters.
Fry a little and then add the cooked dal and mix it thoroughly.
Garnish with Coriander if desired.
Serve hot with Rice or Rotis.
Off late I started making this as an accompaniment for Lemon rice or Tamarind rice.
Tastes great.

Mango Pudding with Lime Jello Topping

I can write pages with my experiences with this King of Fruits - "Mango" . Like any other Indian I too love this fruit to pieces. In my childhood days there are very few days in summer where we won't enjoy this fruit atleast once day, after a meal. In fact I and my two brothers would threaten my Grand mother that we would starve that meal if we don't get mangoes. The moment we see our Grand mother coming from the market place we search the basket for mangoes. Usually she places them on top in her basket. And our faces would lit up with joy when we see the basket containing mangoes. I must admit i enjoyed the feast of mangoes in my childhood days.

In India summer is distinctly flavoured by the sweet aroma of this fruit. Most of the streets are filled with the vendors selling heaps of mangoes. The fruit markets are decorated with this yellow fruit spread. All these have now just become memories to me.

After migrating to North America, I hardly ever eat this fruit. Though we get some versions of mangoes in Asian, Indian and Tamil stores here too, I feel they can't come near that good old taste. I feel bad that I may not enjoy this fruit fresh ever any more. Because except for a must business trip, we will definitely try to avoid visiting India in summer as kids are still very small now to take the summer heat. More over with the global warming at its best than ever, we keep hearing stories of hot sun in India whenever we chat with family and relatives back home. So one thing I will still miss though I visit India is my mangoes, cause I'm sure we will be visiting in winter time only, where there is no crop of mangoes.

So to overcome my taste buds craving for this fruit, I try to use the mango pulp which is imported from India, to make desserts, shakes etc...One such delicacy is this Mango Pudding. Very very easy to prepare and boy it takes me back to those days of fun filled mangoes.

Since i was assigned to bring dessert for the Pot Luck dinner for Father's day celebration last month at TCFC(Telugu Christian Fellowship of Canada) where some of the Telugu Christian families in Toronto, gather once or twice a month to worship God in our own ethnic language. I thought the easiest and best would be this Mango pudding since its summer and as I already mentioned Summer reminds us of Mangoes.
In our family all our b'days fall around some famous celebrations...My first son Josh's b'day around Mother's day..in the same month mine around Victoria day celebrated in Canada with a long weekend and my second son's b'day very close to Christmas day.

Lastly my husband's b'day being around Father's day..this mango pudding was a perfect treat as a b'day special dessert.


Ingredients:
1 Tin - Mango Pulp
1 Milk Cream Medium
1/2 Cup Sugar
2 Packets Gelatin

For Topping :
1 Packet Lime Jello

Method:
Mix Mango pulp, Sugar and Cream together.
To this add the gelatin mixture prepared following the instructions on the Gelatin box. (Which is usually - mixing the gelatin powder to 1/2 cup of cold water and adding it to 1/2 cup of boiled water.)
Allow the Mango, Cream, Sugar and Gelatin mixture to set in the desired container in the fridge for about 3 hours.
Mean while prepare jello with the instructions on the Jello box..(Boil 2 cups of water and add the jello powder to it, let cool)
Keep aside.
Once the Mango pudding is set pour the jello on it and again refrigerate for 1 hour or until the jello sets.
Serve cold.

This is my entry for Meeta's Monthly Mingle - Mango Mania

and for the other food blog dessert event - Cool Desserts hosted by Paajaka Recipes

Pineapple, Mango and Sweet Peppers Salsa

This was the first time I ever made a Salsa, And what a perfect combo. I'm not a fan of raw tomatoes. In fact even cooked ones, I enjoy only if their shape is almost disappeared in the process of cooking. Cause the basic ingredient in Salsa is tomatoe, never ever gave it a try. But one evening after a tired day of work didn't have mood to cook anything big. I had this marinated Salmon in the fridge. So quickly came the thought that a Salsa would be a perfect match with this. Luckily I had Pineapple and not so ripe mango and the sweet peppers in all colors at hand to make this beautiful condiment. Whatelse can be a perfect dinner- The Healthy Seafood(Salmon) and fruits&vegies.


Cause this recipe does not require any Power thru the electronic gadgets this is qualified for "Power-less cooking Event" launched by An Easy Cooking Blog


Ingredients:
Small cubes of
Pineapple - 2 cups
Mango - 2 cups
Sweet Peppers - 2 cups
Tomatoe- 1 cup
Red onions - 1/2 cup(optional)
Finely chopped green chilles - 2(optional for extra spice)
A bunch of Cilantro - finely chopped
A hint of mint leaves - Finely chopped (say 4-5 leaves)
Lime juice - 1/8 cup
Red chilly powder - 1/4 tsp
Salt - to taste

Procedure:
Mix all the ingredients and allow to set for 1/2 an hour before serving.

This is my entry for "Power-less cooking Event"
I was just blog hopping and saw my fellow bloggers using stove for this event, but doesn't stove or oven take power too. In that case mine is a real real "Powerless " cooking dish, cause except knife I've not used any power items here.

Peach Mango Kesar Shake - My Trio

With all these Food blog events on the roll, I'm forced to break my schedule of publishing only one post per week.

Saffron is the Spice of this month for the Think Spice Event created by Sunitha
Though I tasted so many desserts spiced with saffron, I never used it in my cooking even once in my life. With this blog event I got a chance to do that. And boy this spice is so rich in flavour that the sweet fragance of it when used really gives a feel of soothing.

I have a sweet tooth and luv wet sweets in which this spice is always accompanied. So using this spice gave me the feeing of eating my fav sweets, which other wise I eat very rarely because they are filled with sugar and calories.

Also, coming to the Blog event AFAM hosted by Mansi, for which this month fruit is Peach,though I voted for it, I had no clue what delicacy to make with Peaches cause I never adventured with them except eating them as fresh fruits.

So this weekend while I was doing my groceries picked up both fresh and canned peaches. I searched for the small box of Saffron(Kesar) which I had purchased long long time ago. Luckily I was able to locate it. Then I remembered I had this can of Kesar Mango Pulp in my Pantry too. Suddenly this phrase struck my head, "Peach Mango Kesar Shake" . I thought not a bad idea. Lets try. And amazingly it turn out so good. And before I could realize I hit a hatrick, because I could send this drink as an entry for What's Your Favourite(WYF) - diet food created by SnackOrama,
cause this drink can be substituted for a breakfast or a healthy dessert.

Although I did google with the key words of this drink, I ended up with my own recipe. Well, this is the power of Food Blogging - It upgrades us from a Cook to a "Chef ".

Before I could round up this I have to share the tradegy of shooting these pictures. Here I was all happy with my new recipe and clicked a number of clicks before my hubby and kids could finish it up, that with a single button click on my camera I did the mistake of deleting all the pictures. I was so in depair and wouldn't accept any comforting words from my husband. Luckily I saved the last glass of it for a daylight shoot. So I managed to redo it all again.

Here is the detailed round up:

Saffron Spice:
Read what google says about this Spice: Saffron is much more than just a herb for cooking this will explain about saffron and it's natural healing ability.

Saffron originated in Arabia, but the plant was brought to Spain in the eighth century.

Today, Spain in the major exporter of the spice. Saffron is costly, it can be bought for as much as $ 50.00 per ounce.

Saffron is well worth the price, it has been contributed with promoting lower rates of heart disease.

Saffron is used to alleviate fatigue and exhaustion, because it works to strengthen the heart and nervous system.

It also aids in digestion by increasing the appetite. Saffron is also high in thiamin and riboflavin, to minerals that are known to promote a healthy heart.

Saffron can be made into milk, which offers preventive care for people with slight cardiac problems. To prepare take one-cup milk and bring to a boil, add a pinch of saffron.
Reduce heat and simmer the mixture for two minutes. It can be sweeten with honey or sugar. Then drink once per day.

Saffron is also used to improve the mood and clear the brain, where you can think well. This mixture if taking properly will help in clearing your thoughts. You will need

A pinch of saffron threads and 3 ounces 100- proof alcohol. Place both ingredients in a covered jar. Let stand for two weeks.

Then store the jar in a cool, dry place. Drink 1/4 cup to help clear mind or as a mood booster.

When buying saffron chose strands over powder, the strands contain a better flavor. When storing saffron keep in airtight container in a cool dry place.
Check more detials of this Spice Saffron.

Peaches

Peaches - sensual, soft, rich in nutrients and so lush with juice that it runs over our fingers and drips down our chins, cooling us with their sweet.
Native to China, the peach is the fruit of a tree discovered in Persia by Westerners during the conquest of Alexander the Great. Believing it to be native to that region, due to its abundance, they named it ‘perscia.’ The Chinese have cultivated the peach since earliest antiquity. This sensual fruit so fascinated them that it spawned legends…from being the key to immortality to being a powerful aphrodisiac.

A close relative of the plum, apricot, cherry and almond, peaches come from trees that can grow to 16 to 26 feet in height. With deciduous leaves, peach trees blossom with magnificent pink flowers that bloom in the spring even before the leaves mature…just a tease for the yummy fruit the tree will bear when summer warms.


The sensual flesh of the peach can be a light golden, a creamy white or a pale greenish white, the latter being rare in the United States, but having the sweetest flavor. No matter the color, the flesh of the peach is juicy, fragrant, sweet, firm and the most seductive of all fruit.

Not only yummy, peaches are a powerhouse of nutrients much needed during the heat of summer…potassium, phosphorus, magnesium, copper, iron, vitamin C, A and niacin…all nutrients that we lose with perspiration. Peaches contain a compound that is said to be a mild diuretic…so no puffy eyes and swollen fingers during hot, humid days.
Peaches are delicate little gems…so handle them carefully as they will spoil rapidly if bruised. Do not pack them too closely as they’ll cause each other to rot quickly. Unripe peaches are best left at room temperature to ripen, but once ripe, keep them in the refrigerator and use them quickly….they’ll only keep for a couple of days. A tip…let peaches come to room temperature before eating, as the flavor is more intensely sweet than when ice cold.



Eaten out of hand, in fruit salads, cobblers, pies, compotes peaches also lend themselves beautifully to canning, drying and freezing. But my favorite summer recipe combines savory flavors with the sweet sensuality of peaches, intensifying their yumminess.
(Text : Courtesy Christina Cooks)

Click here for Nutritional facts on Peaches

So here is the combo of these two ingredients:



Ingredients:
Peaches fresh or Canned - 3 to 4 (If using canned add the juice also, say 1/2-1 cup)
Mango Pulp - 1- 2 cups ( Increase or Decrease depending upon what flavour you want more, peach or mango)
Saffron or Kesar - 1/2 tsp soaked in 2 Tbsps warm evapourated milk

Yogurt Peach flavour or Natural Plain- 1/2 cup (add more for thick base)
Honey -1 Tbsp
Milk - 1/2 cup (1% for healhty diet)
Sugar - 2 Tbsp (Can be omitted if desired a healthy diet or increased for more sweetness)

To garnish
A Slice and 1 cup cubes of Fresh Peaches.

The above measures make atleast 4 servings.

My Version:
This is too complicated, follow the steps carelfully.
In a blendor add all ingredients and beat them well.

Garnish with fresh fruit.


This really turned out to be a delicious drink. I was extremely happy by the results. My husband was all ready to gulp it before I can click these pictures. I like the fact that this can be used as an breakfast booster drink and also a Healthy Dinner dessert if it made thick or just a snack.


Verdict:
Sugar deleted this is one health drink, with each serving containing
Vitamins and Fibre from 2 servings of Fruits(Add fresh fruit for more benefits)
So this goes to A Fruit A Month - Peaches
Calcuim and Protien from the Yogurt and Milk.

The goodness of Saffron Spice - So this also goes to Think Spice - Saffron,


And this can be my favorite diet drink,desert or snack, with all the benefits mentioned above. Hence it also goes to What's Your Favorite (WYF)- Diet Food.


Click here for the health nutrition chart