MANGO KADHI

Mango kadhi is made with the ripe mango and curd.  It  is a very easy, simple and instant preparation if you have mango pulp in your freezer.  If not also, it is not a big issue to make it as one mango is sufficient enough to make kadhi for two servings.

You need ripe mango for this and goes well with the rice.  If the consistency is bit saucy, then you can serve it with chapati and phulka too.

MANGO BURFI (WITH VARI TANDUL, samo seeds, bhagar, varicha tandul, jungle rice)

Mango burfi with  Vari Tandul is a delicious sweet dish which I tasted from my neighbour.  When Ashwini gave me the burfi to eat, I was quite impressed with it and asked her for the recipe.

When she told me how to make it, I did not waste time as it was the mango season and immediately tried the same.  This mango burfi is made with mango pulp, sugar and vari tandul (chama arisi, samo seeds, varichatandul, bhagar, jungle rice).

During the season, we must enjoy all the raw materials which we are getting whether it is fruits, vegetables or any other things.

Fresh mango is a good source of potassium.  Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.  It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. 

MAMBAZHA PACHADI (SWEET MANGO CURRY)

Mambazha pachadi is a sweet  mango curry  made with mangoes with coconut paste which  goes very well along with rice, chapatti etc.  I love this curry with plain rice and papad.  During the mango season, this curry is made almost two to three times in a week.

Mambhzham or ripe mango, the king of fruit is liked by all.  During the season, we get varieties of mangoes specially the kootan mambhazham with which we make sambhar.  It is a very lovely dish.  During our childhood, there was  "thodi" means a place where only mango trees were there, when the wind blows, the small sweet mangoes used to fall down and we run to pick up the same. Those mangoes were really sweet and the sambhar was awesome.

MANGO CHUTNEY (MANGA CHAMMANDI)

Mango chutney or chammandi in malayalam it is called is  served with Kanji at home mostly.  We also have it with dosa, idli,plain rice with seasame oil, molagootal rice, dal rice etc.  This can be substituted for a pickle as it tastes sour and spicy.

Varieties of chutneys are made by us like onion chutney, coconut chutney, peanut chutney, green chutney, coriander chutney etc. What about the Mango chutney (manga chammandi), made out of the King of Fruit with coconut, red chilli and bit of tamarind.  

Here   is another favourite item of mine.  But with coconut, I really hesitate to have this due to health issues. You can also make the chutney without coconut if you want.  It is a simple preparation and is heavenly with kanji added with little ghee.

Mango chutney

PACHA KADU MANAGAI (GREEN MANGO KITCHADI), RAW MANGO RAITA

Pacha kadu mangai, raw mango raita or green mango kitchadi is a form of raita served along with a mild curry i.e.dal rice or molagootal, kootu etc.

We make varieties of raitas as accompaniments for pulao.  Here is an easy and tasty mango raita also known as Pacha Kadumangai (green mango kitchadi).  Kichadi is a malayalam word for the raita and not the one you think the moongdal kichadi or sabudana kichadi as you should not get confused with it.

It  is prepared with raw mangoes with little curd mixed in it.  It is a side dish like we make tomato and cucumber raita. It can go along with Molagootal, dal rice etc.

AAM KA PANHA

AAM KA PANHA is a summer drink made by raw mangoes.  I had already said that I will be posting mango based recipes as the season is on.  Today I am going to present the most delicious and thirst quenching Aam ka Panha relished by everyone especially on the occasion of marriage, thread ceremony  or parties etc. in Maharashtra during Summer.   This is made out of raw mango, sugar or jaggery with little cardamom powder.

 The Kairi is available in abundance, do not waste time, hurry up to the market and pick up some and enjoy.

MANGO JAM, MANGO CHUTNEY, MANGO SPREAD

Mango is the king of fruit liked  by everyone.  Many dishes are prepared with this fruit whether it is raw or ripe.  Pickles are made out of the raw ones and milk shake, jam, aam ras, etc. are made with the ripe ones.  during mango season, my children love to eat the fruit as it is.  Recently, when I bought mangoes, every day making mango milk shake after coming from the office, it was a difficult task for me.  So I thought of making the pulp and keeping in the freezer.  I told the children, whenever you feel like having mango milk shake, just take 2-3 tablespoon of the pulp and mix it with the milk.  Since i have added sugar in the pulp, there is no need to add sugar in the milk shake. You will not believe, they were enjoying the  milk shake during the  mango season as well as off season as it remains in the fridge for sometime.