Mango-ey Memories.

Summers are here… And with summers, comes the season of mangoes!  Yes, mango itself can be considered  a season. It is at the onset on spring that the raw mangoes hit the markets and we are all geared up to make pickles, sherbet, chutneys etc.

You will be amazed to know the variety of mangoes available in the market. I don’t know all but I can definitely  name a few – Alphonso, Banganapalli,  Chausa, Dussehri, Totapuri, Langra (my favourite), Kesar, Himsagar, Kishan Bhog..  It’s a long list.

Mangoes are an integral part of our meals – could be a mango shake to beat the heat or in the form of Aamras, that is eaten with chapati/rice in India. I have very fond memories with this fruit – just after dinner,  my dad used to sit with a platter of mangoes and a knife.  He used to cut the mangoes into chunks and feed us with his hands. And whenever he used to feed my mum,  all she said was “no darling,  I’m full.. I don’t want mangoes” and then after a pause, she used to take the piece and relish it! My sister, my dad and I had a great laugh over it..  This still is a ritual in my house.

Now that I live in Mumbai, I miss home. I miss eating mangoes with my family. So,  I cooked a delicious Mango Rice Pudding..

 

Here’s the recipe. This will make for 2-4 servings.

  • Rice – ½ Cup
  • Milk – 750 Ml
  • Cardamom – 2 Pods
  • Mango Puree – 1 Cup
  • Mango Extract – 1 Tsp
  • Sugar – ½ Cup or as per taste
  • Mango Pieces – 2 Tbsp for garnishing
  • Saffron and Almonds for garnishing
  1. Wash the rice and soak it for 30 mins. I used a particular kind of rice available  in East India – these are small grained. You could even use Basmati or any long grained rice.
  2. Pour milk in a vessel and bring it to a boil.  
  3. Add in the rice along with a pod or two of cardamom and cook till it is 3/4th done.
  4. Add in half cup sugar and stir.. Be careful with the sugar as the mango puree will also lend it’s sweetness. ++ when you cook with love,  the food is always sweet. Cheesy, but true!
  5. Cook till the rice is soft but not mushy.
  6. Turn off the heat and let the pudding cool for a bit..
  7. Add in the mango puree along with few drops of mango extract. Stir well.
  8. Let the pudding come to a room temperature and then, refrigerate it for 3-4 hours.
  9. Serve in little ramekin like bowls and garnish with saffron and almond flakes.

 

Now, I’ve  found another Mango fan in my family – my mum in law.  She just loves mangoes.. So much, that she can live on them all summer and if given the option, all her life. 

I hope you will give the recipe a try and create sweet memories  with your loved ones.

Twist on a traditional breakfast cereal, Poha.

Poha is a popular Maharashtrian breakfast recipe. Even back home in Kolkata, my mum used to make Veg Poha, often for breakfast or evening snack.

Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes. They have uneven edges and a rough texture. Rice flakes have no particular aroma and a bland gentle taste. Depending on the method of cooking, they can be soft or crunchy.

Last evening was windy and it was about to rain. I decided to call over my cousins for a game of Monopoly Deal (my new addiction)..To munch in between games, i made crunchy Poha Cutlets and Chai. 

Poha cutlet is an easy snack and quick to prepare. This is a great recipe to use left over Veg Poha as well.

 

Here’s the recipe.

  • 3 Medium Sized Potatoes (boiled and skinned)
  • 1 Cup Poha (washed and drained) – On washing, poha softens and puffs up a little 
  • 2 Slices of Bread
  • 2 Green Chillies – finely chopped
  • 1 Large Onion – finely chopped
  • 1 Carrot – grated
  • ½ Capsicum – finely chopped
  • ½ Cup Fresh Coriander – finely chopped
  • 1″ Piece of Ginger – grated
  • ¼ Tsp Black Pepper
  • ½ Tsp Chilli Powder
  • ½ Tsp Cumin Powder
  • ½ Tsp Black Salt
  • Salt to taste – do taste the mixture before adding more salt
  • Oil for Frying
  1. Mash the potatoes with the help of a fork or use hands. Whatever is convenient. You can even grate them.
  2. Add the washed poha to the mashed potato. Tear the bread into tiny bits and add in as well.
  3. Add in the veggies, spices, salt and knead the mixture well until everything comes together.
  4. Take small portions of the mixture and shape it like a cutlet or a nugget (or however your heart desires).
  5. Heat oil in a pan. Gently slide the cutlets into hot oil and fry until golden brown. Keep flipping the cutlets so they brown evenly on both sides. 
  6. Take it out on a kitchen towel to drain off the excess oil and serve hot with Ketchup/Chutney 

 

I thoroughly enjoyed making these golden beauties. Hope you like the recipe too. Give it a try and share your feedback.