Mango Burfi

Ingredients:

2 cups Mangopulp  

Sugar

1/2 tsp Ilayachee(Cardmom) powder 

1 tsp ghee

3-4 Cashewnut (cut into medium sized)

Method:

Peel off the mangos and collect the pulp. Make the pulp smoother by using mixer or blender. Take the pulp in a pan and heat it on a medium flame. Go on stirring the pulp till it becomes semisolid. If the stirring is interrupted, the pulp may get stuck to the bottom and get burnt. In order to avoid this,it is better to use nonstick pan. Measure the semisolid pulp and take the same quantity of sugar. Go on heating and stirring the pulp and sugar in the pan till it stops sticking to the sides. Put off the flame once the pulp becomes solid and attains orange color. Mix ilayachee powder with the pulp. Smear ghee to the rolling pad and spread the mixture over it. Spread it with the help of rolling pin. Garnish with cut cashewnut Cut it to suitable size and shape. Allow the burfis to cool and then store them in airtight container.

Aam Ras

Ingredients:

3 Chilled Ripe Alphonso Mangoes (Haapoos)
Sugar if required
Dry Fruits (Optional)

Method:

First peel their skin and chop the flesh into medium pieces. Taste the mangoes if they are sweet need not add sugar. Grind them into a processor until thick and smooth. Pour this Mango puree into the serving bowl scraping from all the side of the processor. Now keep this bowl in the refrigerator for 2 hours. Then garnish with Dry food. Serve chilled.

Kayree Panha

Ingredients:

2 Raw Mangoes

6 Glass of water

1/2 tsp of salt

1 cup of sugar

1 tsp of cumin powder

2 tsp of dried mint leaves 

Method:

Wash the raw mangoes and boil them in water, do not remove the peel. When the peel of mangoes becomes soft, it will come off easily. Take off the peel and seed but scrape the pulp with fork or spoon. Be careful as it might be hot, let it cool down. Now add sugar, salt, cumin powder and mint leaves. Now put the mixture on heat again with 6 glass of water and let it reduce to half. Remove from the heat and transfer it to glass bowl. Let it cool down and refrigerate it. Serve these individual glasses with ice cubes and some fresh mint leaves or lemon slices.

Mango Juice

Ingredients:

Good quality riped Mangoes - 4

Sugar - one and half cup 

Ice cubes -according to our taste

Method:

Peel the mangoes and cut into pieces by removing the nut. Put the mango pieces, sugar and half cup ice cubes in the mixer and grind it for 2 minutes or till it all mixes well. serve it in cups by adding ice cubes.

MANGO RICE

Ingredients:

4 tblsp raw Peanuts

Curry leaves

150 gms Basmati Rice

Masala

1/2 tsp Turmeric Powder

11/2 tsp Mustard seeds

6 Red Chillies

11/2 cup Grated Green Mango

4 tblsp Fresh Coconut, grated

1/2 tsp Asafoetida powder

For Tempering

1 tbsp Chana Daal, rinsed

1 Red Chilli, halved

1 tsp Mustard seeds

Curry leaves

3 tblsp Oil

Method:

Cook the rice and spread on a platter to cool. Set aside. For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor. Add half the grated mango. Blend into a fine paste. Set aside. For tempering heat up the oil in a heavy frying pan. Add mustard, chana daal, red chilli, and curry leaves. When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Saute for a few minutes over a medium heat, until the mango is cooked. Now add the masala. Cook until the raw smell disappears. Remove from heat up and set aside. When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended. Serve hot with fried.