Aamras is one such delicious and a must dish when you collect Mango recipes, easy, simple and delicious dish. This can also be added to dishes where you feel like inducing the flavor of mango. Most commonly this is served along with Poori and also it goes well with any Indian flat bread.
Aamras / Mango Puree / Aamras for Poori
The color and taste of the dish depends on the taste and color of the mangoes, but well-ripen mangoes are most recommended for the dish. Let me share the recipe…
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- Mangoes – 2 nos
- Dry Ginger powder – ¾ tsp
- Sugar – 4 tsp
Making of Aamras –
- Peel and roughly chop the mangoes.
- Take mangoes and sugar together in a blender and grind it to fine paste. (sprinkle little water while you grinding).
- Transfer it to a bowl, sprinkle dry ginger powder (sukku podi) and whisk it well, so that it blends well with the dip.
- Transfer it to a bowl and refrigerate as it stays fresh for 2 to 3 weeks.
Note: You can also substitute water with milk while grinding, but the shell life will be for few days.
Tomato dip is very easy and simple to prepare with few ingredients, which are available at all Indian home. It is tangy, little spicy and goes out well with Indian breads and rotis, particularly with Stuffed parathas. This can be prepared in bulks and can be refrigerated for a week in an air-tight container. Also consumes less time to prepare, best for bachelors, working women. Give a try…
- Tomatoes – 4 nos
- Chilli powder – 1/2 tsp
- Salt to taste
- Gingelly oil – 1 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – a sprig
Video recipe –
- Chop the tomatoes into big pieces. Grind it to a fine paste.
- Heat oil in a kadai, add the mustard seeds, curry leaves and wait till it crackle.
- Pour in the tomato paste, add the chilli powder, salt and cook until it thickens or the oil starts floating on the top.
Serve hot with chapathi, paratha, roti, idly, dosa or spread it for sandwich.
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