MANGO RAITA
Ingredients
1/4 tsp black mustard seeds
1 red chilli, flakes
1 cup curd
1/2 tsp sugar
2 medium ripe mangoes
1 tbsp chopped onion
Salt to taste
1 tsp oil
1 green Chilli, finely cut
1 tbsp grated fresh coconut
1 tsp mustard powder
Method
Peel and sliced the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
Whisk together and add to the mango cubes.
Stir.
Heat oil in the pan.
When hot add the mustard seeds.
When seeds begin to pop, add the red chilli and onion.
Let the onion turn brown.
Take off the fire and add to the curd mixture.
Mix well and serve at room temperature or cold.
Garnish with cut coriander leaves.
Prepare in advance to let all flavours mix together.
MANGO CHICKEN
Ingredients
450 gms chicken, skinned, boned and cubed
2 tbsp corn oil
4-5 curry leaves
1 tsp ginger pulp
300 ml water
2 green chillies, cut
2 medium onions, sliced
1 medium green mango, peeled and sliced
1 tsp chilli powder
1/2 tsp garlic pulp
1 tsp coriander powder
2 tbsp cut coriander
2 medium tomatoes, quartered
1 tsp salt
1/4 tsp turmeric
1/4 tsp onion seeds
Method
Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
Mix the spices into the chicken and add half the mango slices to this mixture as well.
In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
Add the curry leaves.
Gradually add the chicken pieces, stirring all the time.
Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.
SHRIMP IN MANGO
Ingredients
6 tbsp water
2 tbsp oil
1tbsp hot mango chutney
500 gms shrimp, peeled and deveined
1/2 cup tomatoes, cut
4 tsp curry paste
1 onion, diced
1 tbsp chopped coriander leaves
Method
In big size frying pot heat up oil over medium heat.
Add shrimp and prepare until lightly browned and keep aside.
Add onion in frying pot and saute for two minutes or until softened.
Add curry paste, water, tomatoes and prepare for 2-3 minutes.
Add shrimp.
Cover and simmer (boil slowly at low temperature) for about five minutes or until shrimp is cooked through.
Stir in chutney and decorate with fresh cut coriander leaves.
If desired, serve over hot rice.
MANGO SMOOTHIE
Ingredients
1/4 tsp vanilla extract
11/2 cup mango, cut
1 tbsp lemon juice
4 to 6 ice cubes
1 cup milk
2 tblsp sugar
Method
Place cut mango in freezer for 30 minutes.
Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
Add ice cubes; process until smooth.
Serve immediately.
MANGO BANANA CHUTNEY
Ingredients
1/4 tsp salt
25 gm kishmish
1/4 tsp chilli powder
2.5 cm piece of ginger
1/4 tsp garlic paste
3 medium bananas
75 ml white wine vinegar
1 medium mango
75 gm brown sugar
1 tsp garam masala
1 cinnamon stick
Method
Place the vinegar, sugar, ginger, salt, garam masala, cinnamon, garlic and chilli powder in a small saucepan.
Peel two of the bananas, slice and add to the saucepan.
Remove the skin from the mango and cut the flesh into small chunks.
Add half the chunks to the saucepan and reserve the remainder.
Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
Serve hot or cold.