Saturday, March 7, 2020

Mango Platter -Mango Rice / Mavinakayi Chitrana , Chunda-Sweet n Sour Pickle , Raw Mango Chutney , Aam ki Launji ,Mango Juice ,Mango Rasayana and Aam ka Panna

Mango Platter -Mango Rice / Mavinakayi Chitrana ,  Chunda-Sweet n Sour Pickle ,  Raw Mango Chutney , Aam ki Launji  ,Mango Juice ,Mango Rasayana and  Aam ka Panna 

Mango Rice / Mavinakayi Chitrana
  • Cooked Rice -2 cups 
  • Sour Peeled grated raw mango-1 cup
  •  Green Chillies- 3  
  • Coriander leaves-2 tsp
  •  Mustard Seeds-1/2  tsp
  • Grated coconut - 1/2 cup
  • salt to taste   
  • oil-2 tsp 
  • Mustard Seeds-1/2  tsp 
  • Bengal Gram (Channa Dhal)-1 tsp
  • Peanuts-2 tsp
  • Curry leaves -1 sprig
  • Dry red chilly -2 
  • Hing/ asafoetida 2 big pinch 
  • Turmeric powder-1/4 th tsp

Soak the Chana Dhal (Bengal Gram) in water for 20 mts

Grind grated sour raw mango  along with grated coconut, green chillies ,mustard ,coriander leaves without adding water, to a semi coarse paste paste

In a kadai add oil, splutter Mustard seeds ,then add  curry leaves, broken dry chilly, chana dhal, groundnuts,hing,turmeric powder,salt n ground paste n fry for a while n then add the cooked rice n mix well . 

Chunda - Sweet, Sour N Spicy Pickle -Gujrath Special. The Traditional Method 
  • Sour Raw Mango-1 kg
  • Sugar-11/2 kg 
  • Salt- 2 tbsp  
  • Turmeric Powder  -1tbsp
  • Cumin Seeds - 3 tbsp
  • Red Chilly Powder- 2 tbsp 

Wash n pat dry the sour mangoes , peel n grate it . Transfer it to a wide mouthed steel vessel , add salt n turmeric powder n set aside for 2 hours , then add sugar , tie the vessel with a very thin cloth n keep under direct sun for about 10 days ... Make sure to stir it every evening with a clean dry spoon .

On the 10 th day evening , once u get the done chunda at home ...  roast cumin seeds n powder it semi coarsely . Add this to the above chunda mix along with chilly powder n mix well ... Store in a Glass container n can be preserved for nearly 2 years .

Ambuli chutney (Raw Mango chutney ) 
  • Raw Mango- 1 medium
  • Grated coconut- 3/4 th  cup 
  • Garlic flakes- 2 
  • Green chillies-2 or according to the taste 
  • Salt to taste 

Clean n scrap the tough skin of the raw mango, remove the seed n chop it .

Grind grated coconut, chopped raw mango, green chillies , garlic flakes n salt to a semi coarse paste .

Note: This chutney shouldnt be too fine nor coarse .

Aam Ki Launji ( Sweet n Spicy Pickle of Rajasthan ) 
  • Raw Mango - 2 
  • Oil- 2 tblsp
  • Mustard seeds - 1/2 tsp
  • Saunf ( fennel seed )-1 tsp 
  • Methi Seeds-1/4 th   tsp 
  • Red chilly powder- 1/2 tsp 
  • Coriander powder-1/4 th tsp
  • Turmeric powder-1/2 tsp
  • Jaggery /Sugar- 2 tsp 
  • Salt to taste

Wash, pat dry the raw mangoes , peel n chop it into 2 inch lenghty pieces . 

In a kadai add oil, splutter mustard seeds, add in fenugreek seeds, saunf, red chilly powder, Turmeric powder, coriander powder , jaggery or sugar n mix well ... then add the chopped raw mangoes along with salt ..cover n cook till done . 

Note : This recipe is not watery nor too thick should be medium ...
Raw Mangoes when cooked shouldnt be mushy ... make sure its cooked well but firm .
Can be served with Rottis or Parathas .

Mango Juice
  • Ripe Mangoes- 2 
  • Water- 3  glass ( as per the consistency )
  • Sugar - as needed for sweetness .

Wash, peel n chop the mangoes into pieces . 

Blend it with sugar n water  . 

Serve chilled . 

Kukku  Rasayana ( Mango coconut milk Dessert ) Udupi delicacy 
  • Ripe Mangoes-6
  • Coconut - 1 big 
  • Jaggery-300 gms
  • Cardamom powder- 1/2 tsp
  • Salt - A Pinch 

Peel Mangoes , crush the pulp ,add a pinch of salt ,crushed jaggery n keep aside .

Grate coconut n extract thick coconut milk then add it to the above pulp , add cardamom powder n serve chilled .

Kairi Panha or Aam Panha
  • Raw Mango - 2 
  • Grated Jaggery or Sugar - 2 tblsp 
  • Cardamom Powder - 1/2 tsp
  • Salt - a pinch

Wash the mangoes n pressure cook the mangoes for 1 whistle .. cool n peel the skin and discard the seed .Take the pulp n blend the pulp well with the jaggery in the blender .Add cardamom powder .The thick pulp is ready. You can prepare the thick pulp and keep it in the fridge. When you want to serve, add about ¼ glass pulp into a glass, top with cold water n pinch of salt .mix well ! serve chilled .

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