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Aam Ki Lassi - Mango Yogurt Smoothie & Mango Milk Shake

May 25th, 2007

Antioxidant, fibre-rich, sweet and juicy mango, considered the ‘king of fruits’, is the most beloved fruit to us at home. Can you imagine yourself sitting under the shade of a tree on a hot sultry day sipping a glass of chilled mango lassi? Its pure bliss! The essence of this enticing wonder, Aam ki lassi, adds a breath of freshness and its delightful sweetness enlivens our palate craving for more.

Suvernarekha variety of mangoes & Aam ki lassi

A classic Indian recipe prepared from ripe mango (known as aam in hindi and mamidipandu in telugu) and curd is Aam ki lassi otherwise called Mango yogurt smoothie. Its quick, easy to prepare and a meal by itself. I used Suvarnarekha variety from our backyard garden to prepare both aam ki lassi and mango milk shake.

Aam Ki Lassi Recipe

Preparation: 5-6 mts

Serves 4-5 persons

Cuisine: North

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Ingredients:

1 1/2 cups ripe mango cubes

1 cup curd/yogurt

1 tbsp sugar or 2 tbsps honey (adjust according to the sweetness of mango)

1/2 cup water (add more water for a thinner consistency)

1/2 cup crushed ice cubes

mint leaves for garnish (optional)

1 Whip the above ingredients in a blender for a little less than a minute. Adjust the consistency of the smoothie according to the variety of mango used. If its a juicy variety, it will yield a thicker smoothie. Add more water and adjust sugar accordingly, for a thinner consistency lassi.
2Serve chilled, garnish with mint leaves.

Another very popular, warm weather quencher is, Mango milk shake. Prepared with minimum effort, it serves as a lazy summer meal or brunch and sure rejuvenates me on a hot day. With a strong mango flavor and undertones of cinnamom, its cool, refreshing and low on calories.:)

Mango Milk Shake Recipe

Preparation: 5-6 mts

Serves 4-5 persons

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Ingredients:

2 cups ripe mango cubes

1/2 lt low fat milk

1 1/2 tbsps sugar (adjust)

pinch of cardamom pwd (optional)

1/2 cup crushed ice cubes

1 Blend the mango pulp along with a cup of milk for 15-20 seconds.
2 Add the remaining milk, sugar, cardamom pwd and crushed ice and blend for another 30 seconds and serve chilled.

Mango milk shake

My entry to Nandita of Saffron Trail Weekend Breakfast Blogging food blogging event, WBB #11 hosted by Padmaja of Spicy Andhra.

Posted in All Recipes, Beverages & Drinks, Dairy & Milk, Fruits, Indian Drinks & Sherbets, Desserts | 14 Comments »

Mamidikaya Pulusu - Raw Mango In Tamarind Sauce

May 24th, 2007

Sometimes we get carried away with a particular seasonal food or ingredient and end up preparing different varieties or variations of it more often than usual. During the summer season, I am obsessed with mangoes - both, raw and ripe and can never get tired of them.

Today, I’m sharing with you an unforgettable summer fare delicacy prepared from raw mangoes that are not tangy but have more of a sweet flavor. The best choice for preparing this pulusu is Thotapuri (Collector kaya) or Banganpalli variety of mangoes.

Thotapuri, Collector kaya

The combination of mango-tamarind-jaggery is simmered in a onion-spice base to give a magnificent red colored sauce with a distinctive taste. This astounding pulusu delivers the flavors I crave for along with hot steamed rice and mudda pappu. A handsome and satisfying meal one would want to serve loved ones and friends.

Mamidikaya Pulusu Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 mango (thotapuri variety), skin, de-seed and cube

1 drumstick, cut into 2 inch pieces (optional)

2 medium sized onions, finely chopped onions

2 green chillis

14 -15 curry leaves

1 tsp red chilli pwd (adjust)

1-1 1/2 tbsp jaggery, grated (adjust)

small lemon sized tamarind ball, extract pulp

salt to taste

coriander leaves for garnish

1/2 tbsp oil

For poppu/tempering/tadka:

1/2 mustard seeds

1/4 tsp methi seeds

1/2 tsp cumin

1 dry red chilli, de-seed and tear

big pinch asafoetida

1 Heat oil in a pan. Add mustard seeds and let them pop, add the cumin, methi, red chillis and asafoetida and toss for a few seconds till the flavors come out but dont burn them.
2 Add the curry leaves, onions, green chillis and saute till the onions turn transparent. Add the chilli pwd and salt and combine.
3 Now add the mango cubes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
4 Add the grated jaggery and cook for another minute. Add the tamarind pulp along with two cups of water.
5 Pressure cook upto one whistle and turn off the flame. Once the pressure is released, open the lid and see if the mango has been cooked and turned soft. If not, let it cook uncovered till the mango pieces turn soft. Once cooked, garnish with coriander leaves.
6 Serve with hot steamed rice.

Note:

Don’t pressure cook the mango for more than one whistle as the mangoes might get gooey and try to use Kashmiri chilli pwd

My entry to Lakshmi of Veggie Cuisine RCI food blogging event hosted by Latha of Magic Masala.

Tags: mango, pulusu

Posted in All Recipes, Andhra Recipes, Vegetarian Recipes, Curries & Gravies | 13 Comments »

Pachi Mamidikaya-Kobbari Pachadi - Raw Mango-Coconut Chutney

May 21st, 2007

Earlier, I had blogged a pachadi recipe using green mango and fresh coconut, kobbari mamidikaya pachadi. Today, I’m blogging another version of this pachadi, a traditional Andhra summer favorite.

This humble, brown zesty chutney that lacks visual appeal comes from a favorful combination of fresh coconut and raw mango (both from my backyard garden) with a pleasant sweet-tangy flavor, the red chillis and spices providing the necessary kick and freckled with an aromatic seasoning of curry leaves. Magical raw food at its best, pachadi lovers would relish.:)

Its an easy task putting it all together. Just make sure you don’t burn the spices and use a slightly tangy variety of mango like suvarna rekha as the coconut itself is sweet with only red chillis providing the spice. You wouldn’t want a sweet pachadi but a concoction that is sweet, tangy and spicy.

Mamidikaya Kobbari Pachadi Recipe

Preparation: 20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 cup of freshly grated coconut

3/4 cup raw mango, peeled and grated (if mango is too tangy reduce)

1 1/2 tbsps coriander seeds

3/4 tsp cumin seeds

5 dry red chillis (increase or decrease to suit your spice level)

7-8 garlic flakes

14 -15 curry leaves

salt to taste

1 tsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear

1/2 tsp oil

1 Heat oil in a pan. Add cumin, coriander seeds and red chillis and fry them for 2 mts on medium heat. Add the garlic flakes and curry leaves, fry for another mt. Remove from pan and cool.
2 Once cool, grind the spices to a coarse pwd and then add the grated coconut, mango and salt and grind to a coarse paste by adding very little water. A stone mortar is recommended to crush them but you can use a blender too.
3 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them for a few seconds till the flavors come out.
4 Turn off heat and add the seasoning to the ground mango-coconut pachadi and combine.
5 Serve with hot steamed rice and ghee.

My entry to Lakshmi of Veggie Cuisine RCI food blogging event hosted by Latha of Magic Masala.

courtesy by...
SAGAR RESTUARANT

Sagar Restaurant offers an extensive choice of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. We provide 100% halal meat.

Location: Sagar Restuarant

168-25B, Hillside Avenue,
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com

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