Mango Payasa | Kheer |

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The simplest payasa is shavige or vermicelli payasa. Now that the the king of fruits Mango is here, I gave it a twist and made mango payasa. Since the beginning of mango season I have been trying different recipes. My all time favorite mango menaskayi, lassi, aamras and so on. The last one before the season ends is this delicious Mango Payasa/kheer. Did I say it's so easy to make and tastes divine! If you can still get hold of some ripe mangoes do try this recipe and enjoy!

Ingredients:

Sweet Mango puree: 1 cup

Milk: 1 ltr

Sugar: 1/4 cup

Vermicelli: 1 cup

Ghee: 1 tbsp

Cardamom powder: 1/2 tsp

For garnish: 

Mango pieces: 3-4 tbsp 

Slivered almonds and pistachio: 2-3 tbsp

Saffron strands: 2 pinches

Method:

1. Heat ghee in a non stick pan and roast the vermicelli/shavige until golden brown.

2. Pour milk and boil it for 10 mins.

3. Add sugar and cardamom powder and  continue to boil for another 5 mins. Turn off and cool it completely.

4. Add mango puree and mix well. Chill it in the refrigerator for 2-3 hours.

5. Garnish with some mango pieces, slivered almond, pistachio and saffron strands and serve chilled payasa/kheer. 

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Mavinkayi Chitranna | Raw Mango Rice

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Mango rice is one of my favorite rice dishes. I have tried many recipes from Internet but found the perfect recipe in my favorite blog Monsoon Spice. Sia is my favorite blogger, I admire her blogging, photography and her recipes. In fact she is the one who suggested that I should create my own blog and I took it seriously :D 

I have made small changes to the original recipe, I always make this rice with raw mango. Sometimes I add broken cashew nuts to the tempering that adds a rich flavor to the rice. Today I have added a lot of peanuts. Thats how my family likes it:)

Prep time: 10 mins | cooking time :20 mins.

Recipe type: Rice, main course

Recipe source: Monsoon Spice 

Ingredients:

1 raw mango grated (with the peel)

2 cup long grain basmati rice, 

2 medium onion finely chopped

1 inch ginger finely chopped

3-4 green chillies finely chopped

1 sprig Curry leaves 

2 tbsp Coriander Leaves finely chopped

2 tbsp mint leaves finely chopped

1 tsp lemon juice

2 tbsp ghee

1 tsp urad dal

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

3 tbsp ground nut 

Salt to taste

1/2 tsp sugar (optional)

Method:

1. Wash and soak rice for 30 minutes.

2. Heat 1 tbsp ghee in a pressure cooker and add soaked rice to it and fry for a minute, add 4 cups of water and salt. Cook for 2-3 whistles and turn off. Let the rice cool down.

3. Heat 1 tbsp of ghee in a pan and add mustard seeds, when it splutters add peanuts and sauté. Add urad daal and fry until it's golden brown in color, add cumin seeds and let it splutter.

4. Mix in curry leaves and chopped green chillies and fry for 30 seconds.

5. Add ginger and onion and fry until onions turn translucent.

6. Add turmeric powder,sugar, salt and grated mango and mix well. Add mint leaves and half of coriander leaves. Cook for 3-4 minutes and turn off the flame.

7. Mix in rice and add remaining coriander leaves and lemon juice. Combine everything well and the delicious mango rice is ready to devour :-)

Serve hot with pickle, chutney or raita.

Notes:

1. Adjust lemon juice and sugar based on the sourness of mango.
2. As a variation I fry a piece of cinnamon, 2 cloves and 2 cadamoms in ghee before cooking the rice to give a subtle spice flavor.

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Dhideer uppinakayi | Instant mango pickle recipe

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Thinking about pickles reminds me of the month long process of making whole mango pickles back home.

First the raw mangoes are mixed with salt and sealed in a china clay jar for 15 days and when the mangoes leave all the water and shrink in size they are dried for 2 days. Salt and mango water is cooked for hours to make the thick sauce with pickling spices. The whole process would take about a month. 

Not many of us have so much time and patience to follow these elaborate and traditional ways of making pickles. So I love this quicker way of making cut mango  pickles which is hassle free. This is my mother's recipe and during the mango seasons she ends up making it every other week with the home grown totapuri mangoes. It tastes great and can be made within 30 minutes.

Ingredients:

Totapuri raw mango :500 gms

Salt :100 gms

Mustard seeds powder: 25 gms

Red chilli powder:25 gms

Turmeric: 1/2 tsp

Coconut oil: 4 tbsp

Mustard seeds: 1 tsp

Fenugreek seeds: 1/4 tsp

Asafoetida: 1/4 tsp

Method: 

1. Chop mangoes into small pieces.

2. Add salt, red chilli powder, mustard powder and turmeric and mix well so that all mango pieces are wellcoated. Keep it aside for 15 minutes.

3. Heat oil in a pan and add mustard seeds, when it splutters add fenugreek seeds and asafoetida and turn off the flame.

4. Pour the hot oil onto the mango pieces and combine well.

5. Store in an airtight jar and you can use it for up to one month at room temperature and for about 6-8 months if  refrigerated. Always use clean and dry spoon to remove pickle from the jar.

Notes:

1.Adjust the amount of red chilli powder as per your taste.

2.You can replace coconut oil with mustard oil or vegetable oil.

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ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸ್ಕಾಯಿ - Mango Menaskai

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Menaskayi is a popular dish in South Canara (current day Udupi/Mangalore), it is spicy, tangy and sweet in taste. Usually served in weddings and other functions. Eating it on a banana leaf is an experience in itself. This is one of my favorite curries. It's a quick and easy recipe passed to me from my mother in law.

Ingredients:

Small Mangoes:6
Dry Red Chillies:10-12
Sesame seeds: 1 tsp
Coriander Seeds:2 tsp
Cumin Seeds: 1 tsp
Fenugreek Seeds:few grains
Turmeric:1/4 spoon
Hing: 1 pinch
coconut:1/2 cup (fresh or frozen)
Jaggery: 2 tsp
Salt to taste
Oil: 2 tsp

Method:

1. Clean mangoes properly.

2. Peel the skin and put it in a cooking pot, add 2 cups of water, hing, Jaggery, salt and turmeric and let it cook covered on low flame for 10 mins.

3. In the meantime heat oil in a pan and roast red chillies, coriander seeds, cumin seeds, sesame seeds and Fenugreek seeds one by one. Dry roast coconut until it's slightly brown.

4. Make a coarse paste of coconut and all spices in the blender and add it to the boiling mangoes and bring to boil and turn off the flame.

Seasoning:
Oil: 1 tsp
Hing: 1 pinch
Mustard: 1 tsp
broken dry red chilli: 1
Curry Leaves: 1 spring

Heat 2 tsp oil in a pan and add mustard seeds, when the mustard splutters add dry red chilli, curry leaves and hing. Pour the tempering on the Mango gravy and serve with plain rice. 

Notes:

• You can add split black gram and Bengal gram if you like nutty flavor.
• Adjust the amount of Jaggery depending on the sweetness of mango.
• You can also add tamarind juice if it's too sweet.
• You can replace mango with pineapple.

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