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.

Aam ka Achar

Ingredients:

1 kg raw green mangoes (cut into pieces)

1 cup white sea / rock salt

3 tbsps aniseed / fennel seeds

1 1/2 tbsp mustard seeds

3 tbsps onion seeds

1 tbsp methi seeds

5 tbsps red chilli powder

2 tsp turmeric powder

3 cups mustard oil

Method:

Put the mangoes in the glass jar and cover with salt. Mix well and cover the jar tightly. Leave the jar out in the sun for a week so that the mangoes soften. Mix the aniseed / fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together. Add this spice mix to the mangoes. Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully. Pour this oil over the mangoes so that all the pieces are submerged. Mix well. Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well. Eat with stuffed parathas  or with chapatis and any vegetable dish.

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 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.

Aam Ka Rasayan (Mango Dessert)

Ingredients:

Ripe mangoes - 6 nos. 

 (alphonso or other) 

Coconut (grated) - 1/2 no. 

Jaggery (or sugar) -200 gm. 

Cardamom powder - 5 gm.

Method:

Peel mangoes and cut into small pieces, after discarding stone. Combine mango pulp, melted jaggery ( or sugar ) and cardamom powder. Liquidize coconut and extract thick milk. Add this to mangoes, stir well and chill. Serve in ice-cream sundae glasses, garnished with a slice of mango on top.