Tangy Ripe Mango Curry and Mango Kulfi

Mango curry with rice

Chilled Mango Kulfi



The ripe mango curry is a authentic Tamil cuisine called the mampaza puli milagai kulambu in Tamil. First time tried it and it’s a great hit.

Ingredients
1 Ripe Mango
1cup Shallots/ red onions
lemon size Tamarind in 1cup water
1 cup chopped tomato / puree
½ teaspoon Turmeric
2 tsp chilli powder/ 4 green chillies
Salt


For Roasting and Grinding
½ tsp Fenugreek seeds
½ tsp Cumin
1tsp raw rice
1tsp Chana dal (Bengal gram dal)


For Tempering
1tsp Mustard seeds
½ tsp Fenugreek seeds
Curry leaves
Oil

Preparation
Roast the ingredients in a pan till slight brown, without adding oil. Grind and keep aside.
In a deep bottomed pan add 3tbsp oil and tamper with mustard, fenugreek and curry leaves. To this add onions and sauté well. Now add tamarind water, turmeric, Salt, chillipowder or green chillies. Depends on how spicy you want it to be.
After a boil on medium heat add tomato puree and bring to boil. At last add mango pieces and bring to boil for 1 minute. Add the ground powder, mix well and serve hot with rice.


Mango Kulfi
Ingredients
1cup evaporated milk or full cream milk
1cup ripe mango
½-1 cup Sugar
1tsp green cardamom powder
1/4 cup milk powder
2 tsp pistachios and almonds crushed

Preparation
In a thick bottomed pan add full cream milk or evaporated milk and bring to boil in medium. If its full cream milk it has to boil for about 20-25 minutes. For evaporated milk, once it gets heated milk powder and sugar is added and stirred well so that no lumps are formed.
Stir till the mixture reaches a custard consistency. To this add cardamom powder. Remove from the flame and let it cool.
After the mix has cooled add mango pieces and just blend in the blender for not more then 2-3 seconds so as the mango gets mixed well. Also add crushed pistachios and almonds.
Pour this mixture in any kind of molds you want. I used simple ice try to get beautiful squares. Let them get set in the freezer for about 5-6 hours. Garnish them with almond slices and pistachios. Serve chilled.
oops!! I forgot to garnish!!!!


Both of these dishes go to AFAM by Deepa of Recipes N More.

Some Lovely flowers of Spring captured in my neighbourhood. click on the pics to get its real view and beauty.



My Baby beans slowly lifting its head.


The Lake is very close to my place and is a county park.

Pineapple Malpua

I have made a sweet dish from Sandeepa’s Bong Mom’s cookbook . It does not look exactly like hers but somewhere near by. Malpua tastes very delicious and is pretty easy to make. I made some slight variations though. This one goes to Coffee’s MBP .
Thanks to Sandeepa and Coffee, Being our wedding anniversary we enjoyed this lovely dish a lot.

Ingredients for Batter

1 cup all purpose flour (Maida)
½ cup Semolina (Sooji)
1/3 cup crushed pineapple (Dole brand)
Crushed cardamom
2tbsp Sweetened coconut flakes
1-1/2 cup Evaporated milk


For sugar syrup

1 cup sugar
1cup water

Preparation

Prepare Sugar syrup to one string consistency and set aside. Mix up all the ingredients given for batter together and let it sit aside for about 3-4 hours.
Make small sized pancakes out of the batter on a griddle/Tava. Let it get golden brown on both the sides on medium heat. I used non stick pan so very less oil was used.
Dip them in sugar syrup and serve warm.


Sandeepa's version looks beautiful.

Kathal Subzi (Jackfruit fry)

Jackfruit is known as Kathal in hindi. Jackfruit tastes yummy when deep fried or made spicy gravy or even biriyani called the Kathal biriyani. But I don’t prefer frozen or canned veggies.I had no option for JFI, when I got canned jackfruit, was not very sure of how it would turn out to be. So without taking much risk managed to do a simple dry subzi.

This one goes to JFI- Jackfruit by Bee of Jugalbandi.

Ingredients

1 cup of medium cut raw jackfruit

1 cup chopped red onions

1tsp coriander powder

½ tsp dry mango powder

1 tsp cumin powder

½ tsp pomegranate seed powder

1tsp chilli powder

½ tsp black salt

½ tsp black pepper powder

1tsp kasuri methi

2 pods of cloves

1/3 tsp cinnamon powder

1/3 tsp nutmeg

½ cardamom powder

½ dry ginger powder

½ tsp turmeric

½ tsp fennel seed

Salt

Oil

Preparation

In a deep bottomed pan add 3 tbsp oil and sauté onions till translucent. Add raw jackfruit to this along with all the other ingredients and let it cook in medium heat of about 30 minutes. All the spices and masalas should get into the jackfruit. Do not cover the pan with lid. Since the canned jackfruit was very tender it did not take long to cook. I just wanted it to get crispy from outside. It goes great with roti or rice. I love to have it with rasam/rice combination.