Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Mango Ginger Pickle Maa Inji Urugai
Monday, March 24, 2014
Every vegetable or fruit will have their season and obviously we love to cook maximum with the seasonal vegetables or fruits before their season ends. Today recipe for the seasonal theme of this weeks blogging marathon is a simple but yet a pect post for this weeks theme.Mango ginger is a seasonal rhizomes and its a plant of ginger family which is closely related to turmeric, this mango ginger looks very similar like ginger but tastewise they will have raw mango taste. Knobbly on outside and pale yellow on inside this mango ginger suits pectly for making pickle.
Mostly South Indians will make a quickest version of mango ginger pickle without cooking. Yep just add salt, chopped green chillies,lemon juice and chopped mango ginger,mix and your pickle is ready. This instant pickle goes awesome with curd rice, but my version is also quite a quickest version but this pickle need some cooking. You can enjoy this pickle with anything, they goes awesome with rotis too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
1cup Mango ginger (grated)
1tbsp Red chilly powder
Salt
1/4tsp Asafoetida powder
1tsp Mustard seeds
1tsp Amchur powder
Oil
Heat oil in a pan,once its hot,let splutters the mustard seeds, add the asafoetida powder and fry for few minutes.
Add now the grated mango ginger, red chilly powder, salt and cook in simmer for few minutes, finally add the amchur powder,toss it gently.
Put off the stove and let it cool completely.
Store this pickle in a cleaned, dry airtight container.
Stays pect for a week in room temperature and more than a month in fridge.
Enjoy this pickle with rice or rotis.
Mostly South Indians will make a quickest version of mango ginger pickle without cooking. Yep just add salt, chopped green chillies,lemon juice and chopped mango ginger,mix and your pickle is ready. This instant pickle goes awesome with curd rice, but my version is also quite a quickest version but this pickle need some cooking. You can enjoy this pickle with anything, they goes awesome with rotis too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
1cup Mango ginger (grated)
1tbsp Red chilly powder
Salt
1/4tsp Asafoetida powder
1tsp Mustard seeds
1tsp Amchur powder
Oil
Heat oil in a pan,once its hot,let splutters the mustard seeds, add the asafoetida powder and fry for few minutes.
Add now the grated mango ginger, red chilly powder, salt and cook in simmer for few minutes, finally add the amchur powder,toss it gently.
Put off the stove and let it cool completely.
Store this pickle in a cleaned, dry airtight container.
Stays pect for a week in room temperature and more than a month in fridge.
Enjoy this pickle with rice or rotis.
Eggless Mango Cheesecake with Agar Agar
Saturday, February 1, 2014
Its summer in India, eventhough here in Paris its still rainy or else super chilled. But some foods will definitely change our mind and keep us warm during this very depressive season. Who will say no to mangoes, hardly seen it, when its comes to cheesecake, may be many will say no coz of their fat content, quantity of cheese and eggs used in it. Dont worry, here is a low fat version of eggless mango cheesecake to rescure your mind and your tummy from this nasty weather. Eventhough this cheesecake is chilled one, its will keeps you warm.
Coming to this cheesecake, i got this recipe from Divine Taste a fantastic blog by Anushruti, Anu is an incredible chef and she have definitely magical hands,her space speaks a lot. Her clicks will show how beautifully she can cook and makes fabulous eggless bakes, obviously many more dishes.Love this mango cheesecake from her space and tried my hands. They turn out extremely delicious, mango cheesecake for desserts during a chilled spring weather,you have to taste it to know how fabulous they are. A big thanks to Anushruti for sharing this marvellous mango cheesecake.Sending to Vijis SYS-W series Mango.
For crust:
2cups Any digestive biscuits
1/2cup Butter
2tbsp Chocolate powder
For Filling:
1cup Sugar
2cups Cottage cheese or paneer cheese
3cups Full cream yogurt
15grms Chinagrass/Agar Agar powder
2+1/2cups Mango puree (i used the tinned ones)
1tsp Vanilla extract
For Mango Glaze:
1/2cup Mango puree
2tbsp Water
2tbsp Sugar
1tbsp Lime juice
Before a day, strain the yogurt with cheesecloth lined over a colander and let it sit in fridge for overnite to make the yogurt cheese.
Next day, give a quick whip to the digestive biscuits with chocolate powder in a mixer, transfer it in a mixing bowl.
Melt the butter and add it to the powdered biscuits, now transfer it to a 8 inch springform pan . Keep in fridge for half an hour.
Take the paneer cheese, yogurt cheese,sugar,vanilla in a bowl and whisk it well.
Heat the mango puree in a vessel and add the chinagrass powder in it,stir in low heat until its melts completely..
Slowly add this mango mixture to the already prepared cheese mixture,give some gentle whisk until they gets well mixed.
Pour this mango-cheese mixture over the already prepared crust and keep in fridge for atleast 5 hours.
Now coming to the mango glaze, put all the ingredients in a pan and cook in medium heat until they get thickens,let them cool completely.
Spoon the glaze ove the already prepared cheesecake and leave it in fridge again for 2more hours.
Remove it from than pan and sliced it as per ur need.
Notes:
Homemade paneer works out wonder,blend it as puree and make this cheesecake.
If you are using geltain powder, better to minimize the quantity when compared to the agar agar powder.
You can use fresh mango puree here.
Coming to this cheesecake, i got this recipe from Divine Taste a fantastic blog by Anushruti, Anu is an incredible chef and she have definitely magical hands,her space speaks a lot. Her clicks will show how beautifully she can cook and makes fabulous eggless bakes, obviously many more dishes.Love this mango cheesecake from her space and tried my hands. They turn out extremely delicious, mango cheesecake for desserts during a chilled spring weather,you have to taste it to know how fabulous they are. A big thanks to Anushruti for sharing this marvellous mango cheesecake.Sending to Vijis SYS-W series Mango.
For crust:
2cups Any digestive biscuits
1/2cup Butter
2tbsp Chocolate powder
For Filling:
1cup Sugar
2cups Cottage cheese or paneer cheese
3cups Full cream yogurt
15grms Chinagrass/Agar Agar powder
2+1/2cups Mango puree (i used the tinned ones)
1tsp Vanilla extract
For Mango Glaze:
1/2cup Mango puree
2tbsp Water
2tbsp Sugar
1tbsp Lime juice
Before a day, strain the yogurt with cheesecloth lined over a colander and let it sit in fridge for overnite to make the yogurt cheese.
Next day, give a quick whip to the digestive biscuits with chocolate powder in a mixer, transfer it in a mixing bowl.
Melt the butter and add it to the powdered biscuits, now transfer it to a 8 inch springform pan . Keep in fridge for half an hour.
Take the paneer cheese, yogurt cheese,sugar,vanilla in a bowl and whisk it well.
Heat the mango puree in a vessel and add the chinagrass powder in it,stir in low heat until its melts completely..
Slowly add this mango mixture to the already prepared cheese mixture,give some gentle whisk until they gets well mixed.
Pour this mango-cheese mixture over the already prepared crust and keep in fridge for atleast 5 hours.
Now coming to the mango glaze, put all the ingredients in a pan and cook in medium heat until they get thickens,let them cool completely.
Spoon the glaze ove the already prepared cheesecake and leave it in fridge again for 2more hours.
Remove it from than pan and sliced it as per ur need.
Notes:
Homemade paneer works out wonder,blend it as puree and make this cheesecake.
If you are using geltain powder, better to minimize the quantity when compared to the agar agar powder.
You can use fresh mango puree here.
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