Summer Fun Sharbat

 

Beat the heat this summer with this No Sugar traditional sharbat full of natural sweetness .

A cool milk based sharbat made with special summer fruits.

A very yummy sharbat for your kids as well as family and friends to keep you cool and healthy this summer .

#drinks #summerdrink #summerdrinks #summerdrinksrecipe #summerdrinkrecipes #summerdrinksrecipes #mojito #fusuiondrink #naturaldrink #naturaldrinks #jackfruit #jackfruitrecipes #jackfruitrecipe #jackfruitdrink #iceapple #iceapplejuice #iceappledrink #fanas #fanassarbat #tadgola #tadgolasarbat #tadgoladrink #sherbet #sarbathrecipe #sarbath #सारस्वतीपदार्थ #ambarecipe #saraswatfood #sharbat #sharbatrecipes #sharbatrecipe #satvikfood #satvikrecipes #saraswatrecipes #goanfood #goanrecipes #goanfoodrecipes #mangosharbat #karwarirecipes #mangorecipes #mangorecipe #kairirecipe #rawmangorecipe #rawmangorecipes #kairiudidmethi #mangobhaji #sweetandspicymangopickle #sweetandspicymangocurry #sweetandspicymango #आंब्याचीभाजी #आंब्याचीसुकीभाजी #सारस्वतपदार्थ #कारवारीपदार्थ #फणससरबत #फणसाचेसरबत #ताडगोळासरबत #ताडगोळेसरबत #सरबत

Raw Mango Pickle

 

Authentic Traditional recipe of Raw Mango Pickle made simple with many tips and tricks .

This tips help in reducing the time to make the pickle .

Also this pickle though easy to make lasts easily for more than a year .

So try this mouth watering pickle and relive the memories of your childhood .

Ambyachi Sandge ghalun Sukki Bhaji

 

A karwari dish made with ripe mangoes and dried sandge made of ash gourd .

A delicious dish which is very easy to make with selected spices easily available at home .

This bhaji can be had with rotis, puris , plain rice .

It can also be relished as it is .

#सारस्वतीपदार्थ #Ambabhaji #ambarecipe #mangobhaji #ambyachibhaji #saraswatfood #satvikfood #satvikrecipes #saraswatrecipes #goanfood #goanrecipes #goanfoodrecipes #karwarirecipes #konkanirecipes #konkanifood #indiancurry #mangocurry #mangorecipes #mangorecipe #kairicurry #kairichiamti #kairirecipe #indiancurry #mangocurryrecipe #indiancurryrecipe #easycurryrecipe #easycurryrecipes #rawmangocurry #rawmangorecipe #rawmangorecipes #kairiudidmethi #mangobhaji #sweetandspicymangopickle #sweetandspicymangocurry #sweetandspicymango #आंब्याचीभाजी #आंब्याचीसुकीभाजी #सारस्वतपदार्थ #कारवारीपदार्थ

Kairi Khajur Loncha (Pickle)

 

#sweetnspicyaromas
#mangosweetpickle 

A must make pickle for summer season . 

This tangy spicy sweet pickle recipe will surely become favourite amongst your family members . 

It is so very easy to make and yet so so delicious that you will definitely try to make it again and again . 

Raw Mango Curry - Udid Methi

 #sweetnspicyaromas

#rawmangocurry

#Udidmethi A yummy delicious Saraswart style curry made with raw mangoes .

Goes very well with hot rice and pickle.

Mango Icecream

 #sweetnspicyaromas

#mangoicecream This Mango ice cream is so easy to prepare and yet so soft so ceamy that once you make it you will always stick to this recipe. This recipe needs only 3 ingredients and there is no cooking or gas involved which makes it a child friendly recipe. No cream, no egg & no gas only 3 ingredient softest creamiest mango ice-cream .

                                         

Tadgola Amba kheer

This delicious and cooling kheer made with Water Apples ( Tadgole) and Mangoes is too tempting .

The combination of cooling Tadgole and Mango the king of fruits tastes just heavenly.

You just won't be able to stop at one serving .

Once you taste it every year you will eagerly wait for summer to come for arrival of Mangoes and Water Apple (Tadgole).

#TadgoleMangoKheer #MangoKheer #आंबाखीर

Mango bhaji , आंबा भाजी

 A very popular Saraswat / Karwari recipe made with small local variety of ripe mangoes called Ghota (घोटं).

You can also use any other local mango variety for this bhaji .

The sweet and sour taste of mangoes makes this bhaji very tangy and delicious.

This mango bhaji can be relished with rice or chapati .

Or you can just have it as it is as a single dish .

#SaraswatMangoBhaji #KarwariMangoBhaji #authenticmangobhaji

Raw mango Dry Dates Pickle

 

A very easy Pickle variety to make at home. Dry Dates (Kharik) Pickle .

This Mouth watering Pickle can be easily stored for a whole year .

#howtomakeachar #howtomakemangopickle #RawMangoPickle #KairiKaAchar #AamKaAchar #Kairikharikpickle #RawMangoDryDatesPickle

Aam ka Punjabi achar

Ingredients - 

half kg - raw green mangoes ( kairi ) 

1 cup - sarson oil ( mustard oil ) 

1 tbsp - sarson ( mustard seeds ) 

1 tbsp - jeera ( cumin seeds ) 

1 tbsp - kali mirch ( pepper )

2 tbsp - kalounji ( nigella seeds )

4 tbsp - methi dana ( fenugreek seeds ) 

4 tbsp - saunf ( fennel seeds ) 

2 tbsp - red chilly powder 

1 tbsp - haldi ( turmeric powder ) 

1/2 tsp - hing ( asefoetida ) 

4 tbsp - salt 

Method 

Wash the raw mangoes and wipe them dry . 

Take care to see that not a single drop of water is there . 

Moisture spoils the pickle and you won't be able to store it for longer duration . 

Cut mangoes in small uniform sized cubes without peeling them . 

In a pan dry roast mustard , cumin , pepper , kalaunji , saunf and methi each separately . 

Roast them lightly for 3/4 minutes each on medium gas . 

Let the roasted seeds cool down a bit and crush them very coarsely . 

Now in a big bowl add the cut mango pieces and coarsely ground seeds . 

Also add chilly powder , salt , turmeric and hing to it and mix well . 

In a separate vessel heat the mustard oil till it starts letting out fumes . 

Switch off the gas and cool the oil completely . 

Add this oil to above mango pieces and mix very nicely till the mango pieces are well coated with the masala . 

Keep this aside for 5/6 days and every day mix the pieces well . 

After about 8/10 days the pickle is ready to eat . 

Store it in a dry glass jar and keep it in dry place .  

 

Mango Shake ( आंब्याचा मिल्कशेक )

English

Summer comes and brings with it the king of fruit - mango . Although mango comes in many varieties Alphanso ( hapus ) rules the roost .
But the real taste of alphanso can be enjoyed only till the rainy season starts .
Once it rains the other varieties start replacing alphanso in the market .
Though these varieties can never take the place of alphanso but still they too have their own taste .
A true mango lover will relish this varieties till the last of the mango fruit appears in the market .
For me along with Hapus , Payari , Kesar , Dasheri , Langada , Neelam , Chousa , Totapuri , Rajapuri , Batali are equally tempting varieties .
I usually like to have alphanso as it is , that is only in form of real fruit . But all other above mentioned varieties can be relished in various forms like pickle , murabba , squash , jam and yes last but not the least juices and shakes .
So here is one of the simplest yet most satiating shake to begin your day in a healthy and happy way .


Ingredients :

2 ripe mangoes - ( I used rajapuri variety )
1 cup milk
few mint leaves
sugar only if needed

Method : 

Peel the mangoes and cut into cubes .

In the juicer add cubes , milk , few mint leaves and make the shake .

Garnish this yellow beauty with fresh green mint leaves .



मराठी 

साहित्य : 

२ पिकलेले आंबे ( मी राजापुरी आंबे वापरले )
१ कप दूध
थोडी पुदिन्याची पानं
साखर हवी असल्यास


कृती :

आंब्याची साल काढून आंब्याचे तुकडे करा .

ज्यूसर मध्ये आंब्याचे तुकडे , दूध आणि पुदिन्याची पानं घालून मिल्कशेक बनवा .

वर ताजे पुदिन्याचे पान ठेवून सजवा .

Mango Paneer Modak ( आंबा पनीर मोदक )

English

Ingredients :

150 gms .......................paneer
1 cup...........................alphonso mango pulp
5 tbsp..........................milk powder
5 tbsp.........................sugar ( adjust as per your liking)

Method :

Grind everything in a mixer till smooth.

Heat a non stick pan and add the above mixture.

Keep the flame slow and go on stirring continuously .

After about 8 to 10 minutes the mixture will start leaving the sides of the pan.

Switch off the gas and let the mixture cool completely.

Grease the modak mould with ghee.

Fill it with the mixture and press it firmly.

Slowly open the mould .

Yummy mango modaks are ready for Lord Ganesha .



मराठी 

साहित्य  :

१५० ग्राम ................पनीर
१ कप .....................हापूस आंब्याचा पल्प
५ टे स्पू ...................दुधाची पावडर
५ टे स्पू  .................साखर


कृती  :

पनीर , आंब्याचा पल्प आणि साखर मिक्सर मध्ये नीट फिरवून घ्यावं .

एका नॉन स्टीक कढईत हे मिश्रण घालून मंद विस्तवावर ठेवून सतत ढवळाव .

८/१० मिनिटा नंतर मिश्रण कढईच्या कडा सोडून लागेल .

तेव्हा gas बंद करून मिश्रण पूर्णपणे थंड होवू द्यावे .

मोदकाच्या साच्याला तूप लावून मिश्रण आत भरून चांगले दाबावे .

अलगदपणे साचा उघडावा आणि मोडक बाहेर काढावेत .

Kairi Pudina Chutney ( Raw mango and mint chutney )

I just love mangoes ripe or raw. So yesterday in the market when I saw the first raw mangoes of this season immediately bought them . Planning to make few favorite varieties in the next few days.

Today made this tangy tongue tickling chutney with Raw mango and pudina. Adding vinegar makes the chutney stay for more days in good condition. If you are going to use it instantly don't add anything as sourness of raw mangoes is enough.

 Serve it with chapatis or with fried snacks like kachoris  and samosas.

Ingredients :

250gm .........................Raw mangoes
1 bunch......................mint leaves
6 to 7 .......................garlic flakes
1 tsp..........................cumin seeds
3 tbsp.........................salt
750gm .......................jaggery ( finely chopped)
3 tbsp + 1/2 cup .....................vinegar

Method :


Peel the mangoes , cut them and sprinkle salt and keep aside for 7 to 8 hours.

Throw the water and spread the mango pieces on a dry towel .

Pick the mint leaves and instead of washing in water soak them in 1/2 cup vinegar .

Wash them in vinegar thoroughly and throw the vinegar away.

Now grind all the ingredients and add 3 tbsp vinegar in the end.

Store in air tight glass jar.

This chutney stays well for almost a year.

Instant Mango Pickle With Jaggery & Mustard

This tangy instant raw mango pickle was what we had to make for February's challenge for indian-cooking-challenge ( ICC ) an event by Srivalli. This mouth watering pickle was suggested by varada .

Nowadays the markets are flooded with variety of raw mangoes and this the perfect month to make achars or pickles for the coming year. But these pickles do take some time to marinate and hence can't be consumed immediately. But the recipe I am posting today is of instant  hot and sweet jaggery mango pickle which can be made in small quantities and can be had immediately.

Ingredients : 

1/4 kg ...........................raw mango ( kairi )
1 n 1/2 cup....................jaggery
2 tbsp............................mustard seeds
2 tbsp..........................chilli powder
1/2 tsp..........................fenugreek seeds ( methi )
2 to 3 tbsp....................salt


For Tempering the Pickle :

1/2 cup ...................oil
1 tbsp.....................mustard seeds
1 tsp.......................asefoetida ( hing powder)



Method :


Wash the raw mangoes thoroughly and wipe them dry.

Peel the skin and cut them in cubes.

In little oil stir fry the cubed mangoes till they are half cooked.

Now prepare the tempering by heating oil in a small pan.

For tempering add 1 tbsp  mustard seeds when the oil is hot and let them crackle.

Now add methi seeds.

Switch off the gas and let the oil cool down a bit.

Now add hing powder and let the oil cool down completely.

Adding hing in hot oil burns out asefoetida and doesn't give out its proper flavor.

In a grinder grind jaggery , mustard seeds, chilli powder , methi and salt.

Mix this well in cubed mango pieces and pour the cooled oil over it.

The pickle is ready to eat .

Mango Marble Cake Eggless

This month for the  home-bakers-challenge we were given this beautiful Mango Marble Cake by our this months host  Sangee Vijay

 I thoroughly enjoyed baking this beautiful and colourful cake . It was very delicious with our two most favorite flavors mango and chocolate.

When warm the cake was very very soft and spongy though after cooling it sank a bit. But it tasted delicious .
Thanks  priya  and  Sangee   for this beautiful challenge.

Also sending this yummy cake to Jagrutis event  potluck-party-cyber-style  where on 10th of every month  we make and post a dish for the group.

Ingredients :

2 cups........................ All Purpose Flour
1 n 1/2 tsp...................Baking Powder
1/4 tsp.........................baking soda
3/4 cup.......................sugar (powdered)
1/4 tsp.........................vanilla essence
1/4 cup......................cocoa powder (dissolved in 2tsbp warm water)
5 tsbp.........................oil
1 cup.........................mango pulp( used fresh alphonso mangoes)
1/4 cup.....................milk
2 tbsp.......................curds (dilute in 2tsbp water)

Method :

In a mixer blend all purpose flour, baking powder and baking soda well and keep aside.
Now blend oil and sugar in the blender till mixed well.
Now add the mango pulp, diluted curds, milk and vanilla essence and again blend till smooth.
Now add the blended maida little at a time and mix well till all the maida is over.
Divide the dough into two parts .
Add cocoa powder dissolved in warm water to one part and mix.
Now spoon the mango and cocoa cirlces alternately in cake tin .
Preheat the oven at 180 degrees for 15 minutes and bake the cake at 180degrees for 35 to 40 minutes.
Check by inserting a knife , if it comes out clean the cake is baked properly.

Ambe Sasam ( Mango Sasam )

In summer you start getting mangoes of different varieties and tastes. Though mangoes like Alphonso are popular world wide due to its taste , there are other lesser known varieties which are equally interesting and are relished by locals .

 Other than Kesar, Neelam, Totapuri and Dasheri there are also mangoes like Ishaaddt which are very famous in North Karnataka . I have seen my parents and in-laws dying to eat this variety as they feel that without eating Ishaaddt during the season they have not eaten real mangoes.

Then there is Payari which is used in making Aamras as it is very juicy.

 There is also a small variety of local mangoes called Ghota ( in Marathi or Konkani) which are used to make cooked varieties of mangoes or eaten just like that.

Today I have made this mango sasav with this Ghota variety .Hope you all like the recipe.



Ingredients :

6.................ripe mangoes (preferably small and juicy ones)
1 1/2 cups............grated fresh coconut
1 tbsp.................red chilly powder
1 tbsp................mustard seeds
2 to 3 tbsp..........jaggery
salt

For tempering 

1 tsp....................mustard seeds
1 sprig ...............curry leaves
2 /3..................broken pieces of red chillies
1/2 tsp..............asefoetida (hing)

Method :

Wash and peel the skin of the mangoes.
Mash them a bit so make them mushy and juicy.
Heat a small pan and add the mustard seeds without any oil.
After a while they will start spluttering and turning somewhat whitish in colour.
When the spluttering sound stops remove from the gas.
Add these seeds to coconut along with chilly powder and grind to a paste.
Mix this paste to the mashed mangoes , add jagerry and salt according to your taste.
Heat 1 tsp coconut oil in a small vessel.
When hot add mustard seeds, curry leaves, broken chillies and hing.
Add the tempering to the sasam.
Delicious and fingerlicking sasam is ready to be served.
Serve it with rotis or with plain rice and mango pickle.


Linking this Mango Delight to following events :

mango-delights at kausers-kitchen 

walk-through-memory-lane-april at nivedhanams

foodabulous-fest-celebrate-april at dailychoresrecorded 

Ice Apples and Mango Smoothie

Ice Apples or the Palm Fruit is known as Tadgole in Marathi. These are seasonal and are found only during summner season. They taste a lot like the malai of the tender coconut and have cooling qualities.

                                                         
                                                          Skinned Ice Apples (Tadgole )


I love this fruit and often like to have it combined with the mango. See one more simple yet delicious
 recipe of tadgole and mango here.

Whenever I make this smoothie I remember my childhood . When kids we were not aware of all the fancy and yummy desserts like  tiramisu or pannacotta but still the childhood evokes nostalgic memories of certain seasonal fruits and dishes which I immensely miss. This dish is one of them .

This smoothie that I have made today with tadgole and mangoes is very tasty and easy to make. 
Chilled smoothie with some mint leaves  satisfies and refreshes you in this summer heat . Enjoy it chilled .

Ingredients :

3 to 4 ....................Tadgole ( Ice Apples)
2 ............................mangoes ( pulped)
10 to 15 ..................fresh mint leaves
sugar if needed
ice cubes

 Method :

Wash and remove the skin of ice apples carefully.
(They are very tender and the water inside may ooze out).
Grind every thing except the ice cubes.
Add water if the smoothie is too thick.
Serve chilled topped with ice cubes.


                                         



Sending this to following events : 

healthy-food-for-healthy-kids- mango 

walk-through-memory-lane-april at nivedhanams

  kids-delight  at   cooks-hideout 

Tangymind - blog anniversary and giveaway 

  favorite-recipes-event-drinks  

foodabulous-fest-celebrate-april at dailychoresrecorded  

Only chilled or frozen desserts   at cooking-goodfood