Seasoned Ripe Mango & Raw Mango Chutney

I just wait for the mango season to fulfill my mango craving. Season started off with all the sour mangoes and some ripened mango, that was watery in taste. I think i will have to wait till june to get some juicy and delicious ripe mangoes. Here is a ripe mango recipe and a sour raw mango recipe. Both are so contrary in taste. Of course if you get some good delicious ripe mangoes, just eat it as it is. That's the best ! But if you like your ripe mango spiced up then try this seasoned ripe mango recipe.

Ingredients

3 big - Ripe mangoes, chopped to small pieces
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tbsp - Grated jaggery

Coarsely grind

3/4 cup - Fresh coconut

1/4 tsp - Jeera /cumin

1/4 tsp - Mustard seeds,crushed

Salt to taste

Seasoning

1/2 tsp - Mustard seeds

2 - Dry red chili

1 or 2 sprigs - Curry leaves

Coconut oil

Method

1 ) Cut the mango into small pieces. Coarsely grind, coconut, jeera in a blender. Then add mustard seeds and pulse 2- 3 times.

2 ) In a pan heat a cup of water add, chili powder, turmeric powder and salt to taste. Bring to a boil. Add mango pieces and cook mango for 2 to 3 minutes. Then add grated jaggery and let it melt in.

3 ) Mix the ground ingredients with the cut mango and mix. Cook for 2 minutes more and turn off the stove.

3 ) To season - Heat 2 tbsp coconut oil in a pan. Add mustard seeds and pop it, then add chili and curry leaves. Pour this seasoning on the mango and mix.

Serve as a side dish.

Now the Mango Chutney is done with sour raw mango. The combination of other ingredients with the sourness kicks it up a notch.

Ingredients

1 - Sour raw mango

5 - Dry red chili

1 tbsp - chana dal

1 tbsp - Urad dal

1 big pinch - Asafoetida powder

Salt to taste

Sesame oil

Method

1 ) Remove the skin off the mango and grate it. In a pan heat 1 tbsp sesame oil, add the grated mango and fry for 3 to 4 minutes. Remove from pan, cool and then transfer to a blender.

2 ) Add some oil and fry the chana dal, urad dal, red chili and asafoetida. Fry the dals to light brown color. Turn off the stove and cool. Transfer the ingredients into the blender. Add salt to taste and grind all the ingredients to a paste.

If the taste is too sour, then heat little oil and add a pinch of asafoetida fry it for a second and then pour over the chutney and mix in well.

Serve as a side dishes with roti, rice, dosa or idli.

Boondi Raita

Boondi raita is quick to make with ready made boondi. This raita will be a nice side dish along with pulao's.

Ingredients

2 cups - Yogurt
2 handful - Boondi
1 tsp - Sugar
1/2 tsp - Dry mint leaves
1 tbsp - Coriander leaves
1/2 tsp - Roasted jeera powder
A pinch of - Garam masala powder
A pinch of - Black pepper powder
A pinch of - Red chili powder
A pinch of - Black rock salt powder
Salt to taste

Method

1 ) Beat yogurt and sugar well. Then add boondi, mint and coriander leaves, mix well with yogurt. Sprinkle jeera powder, garam masala, black pepper, red chili, black salt and mix in. Taste to check if you need additional salt. Add little salt as to taste if needed.

Serve chilled as a side dish.

Note - 1 ) You can soak boondi in warm water for 2 minutes and squeeze out the water and then use to make raita. This way you can squeeze excess oil out.

2 ) Serve raita chilled after 2 hours, if you like boondi very soft.

Strawberry Raita

Raita with strawberries is lightly tart from the strawberries and spiced with a dash of spices brings out a flavorful raita.

Ingredients

1/2 cup - Strawberries, chopped to small pieces
1 cup - Chilled yogurt
1 to 2 tsp - Sugar
Dash of - Black rock salt
Dash of - Red chili powder
1/4 tsp - Roasted jeera powder
Salt to taste

Method

1 ) Beat yogurt with sugar and little salt to taste. If the yogurt is too sour, add more sugar otherwise less.

2 ) Mix strawberry with yogurt. Sprinkle, black rock salt, red chili powder, roasted jeera powder. Mix in and serve.


Serve fresh.

Strawberry Smoothie

Stores were stocked with fresh red Strawberries and i was so drawn to them. Got home to make a smoothie out of it.

Ingredients

2 cups - Strawberry, washed & chopped
1 cup - Chilled milk
1/2 cup - Medium sour yogurt
1/2 cup or more as to taste - Sugar
Few ice cubes

Method

1 ) To a blender add strawberry and grind to a smooth paste. Add sugar, ice and run to crush the ice. Then add milk and yogurt , blend to make a smooth, smoothie.

Enjoy the smoothie.

I have received a few more awards .













Good Chat blog award from Purnima. Thank you Purnima for this award and for the beautiful chats we have had.

Madhavi has presented me with a "Nice matters award" and Kalai has presented me with " rockin girl blogger" award. Thanks to both of you. I am thrilled to yet again receive these two awards.

Spinach / Palak Raita

Raita's are condiments, yogurt based with veggies and seasoned with spices. Here for this spinach raita, i have used baby spinach and tossed in some nuts , raisins and seasoned it with spices. You should make this raita, way ahead of serving time and keep it refrigerated for atleast 2 to 3 hours before serving.

Ingredients

1 cup - Spinach, cut into thin strips
2 cups - Rich, creamy thick and slightly sour yogurt
2 tbsp - Coriander leaves, chopped finely
1 tbsp - Almonds, coarsely chopped
1 tbsp - Cashew nuts, coarsely chopped
1 to 2 tbsp - Golden raisins

Masala powders

A dash of - Roasted jeera powder
A dash of - Red chili powder
A pinch of - Coriander powder
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1/4 tsp - Jeera /Cumin seeds
1/2 tsp - Urad dal
1/2 tsp - Chana dal
1 sprig - Curry leaves
Oil or Ghee

Method

1 ) Beat yogurt well, add spinach, coriander leaves, almond, cashew, raisins and salt to taste. Mix in well, place in refrigerator for at least 2 to 3 hours. Take the raita out to season, after 2-3 hours. Sprinkle the masala powders, one by one, on top of the raita and mix in.

2 ) Heat oil in a pan, add mustard and pop it. Then add jeera, urad dal, chana dal and curry leaves. Fry for few seconds and pour this seasoning on the raita. Mix in well and serve.

Serve cold as a side dish with paratha's or pulao's.

Mixed Raita

I just about made this raita for lunch and couldn't stop scooping and tasting it, that half the raita was gone :) My initial plan was to make potato raita, but then ended up adding few other veggies too. Quick and easy yogurt based dish to make.

Ingredients

2 cup - Yogurt
1 medium - Potato, cut to small cubes
1/4 to 1/2 cup - Cucumber, chopped to small pieces
1 medium - Tomato , chopped to small pieces
2 to 3 big - Shallots, diced finely Or 1 small regular onion
1 - Green chili, chopped finely
2 tbsp - Coriander leaves, finely chopped
1 tsp - Sugar
Salt to taste

Masala powders

1/2 tsp - Roasted cumin powder
1/4 tsp - Garam masala powder
1/4 tsp - Black pepper powder
1/2 tsp - Chat masala powder

Seasoning

1/2 tsp - Mustard seeds
1 sprig - Curry leaves
1 tsp - Fresh ginger, grated
1 - whole dry red chili
1 tsp - Chana dal ( optional )
Ghee to fry

Method

1 ) Beat or whisk the yogurt well to a smooth consistency. Boil potato in enough water, in the microwave or on stove top. Cool the potatoes.

2 ) Add all the veggies to the yogurt, sugar and salt. Mix well and adjust as per taste. If the yogurt is a bit sour, you will need a bit more sugar. Otherwise less of sugar.

3 ) In a pan heat ghee, pop mustard, then add chana dal, dry red chili, curry leaves and ginger. Fry ginger a bit. Take off stove and cool. Add to yogurt and mix.

4 ) Now sprinkle all the masala powders listed one by one on top of the raita. When serving you can mix the masala powders with yogurt.

Serve as a condiment with paratha's . This will taste best when fresh.

Corn Chaat / Salad

A refreshing and filling corn chaat, great for snacking on or as a salad.

Ingredients

3 - Fresh Sweet corn, husked
2 medium size - Tomatoes, chopped to small pieces
1/2 cup - Red onion, chopped to small pieces
1/2 cup - Cooked potato, cut to small pieces
1/2 cup - Cucumber, cut to small pieces
1/2 cup - Coriander /Cilantro leaves, finely chopped
1 tbsp - Fresh lime juice

Powders for seasoning

2 tsp - Chaat masala powder
1 tsp - Cumin seeds
1/2 tsp - Red chili powder
Salt to taste

Method

1 ) To roast cumin seeds - In a pan on low heat, add cumin seeds and roast. Stirring till the aroma of the roasted cumin comes out and the cumin is well roasted. Take care not to blacken the cumin seeds. Now powder the seeds with a mortar and pestle or in a coffee grinder. You can make more of the roasted cumin powder and store for future use. Can sprinkle on raita and chaats.

2 ) Cook sweet corn on the cob in a pot with enough water. Once cooked, cool then take the kernel off the cob.

3 ) In a salad bowl combine, sweet corn, tomato, onion, potato, cucumber and coriander leaves. It tastes good even without seasoning with the powders. Just add salt to taste and try as a simple salad. Try even with the powders - add roasted cumin powder, red chili powder, chaat masala powder, lime juice and sprinkle some salt to taste.

Serve the salad