Tag Archives: mangaoorukai recipe

Mango Pudding

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When there was more and more mangoes, I love to try out some delicious recipes with those. This time it was Mango pudding. Just like that whenever I get irritated with something may be people, things, so and so, I enter kitchen and try to innovative a dish which struck my mind at that time. Got to prepare this on Last Friday night, which resulted with the smell of mango all over the kitchen.

Mango Pudding was heavenly, delicious with perfect texture and flavor. It would say this would be the favorite for everyone right from kids till the elder ones. Let me share the recipe…

Taking this to Fiesta Friday #124 hosted by Angie@thenovicegarderner.

Ingredients:

  • Mangoes – 2 nos
  • Egg yolks – 3 nos
  • Sugar – 5 tbsp
  • Milk – 1 ½ cups
  • Saffron – few strands

Preparation:

  • Peel and roughly chop the mangoes into pieces.
  • Take the egg yolks to a wide mouth bowl, beat it well.
  • Boil the milk with 4 tbsp of sugar, remove it from the fire, keep it aside and bring it to room temperature.
  • Now pour in the milk to the egg yolks and mix it well.
  • Pour it the mixture to the heavy bottomed kadai, keep in medium flame and keep on stirring until it thickens. Remove from fire, leave it aside and bring it to room temperature.
  • Blend the mangoes together to a fine paste, pour in the milk mixture to the mango paste, and stir it well. Whip it for few seconds.
  • Take 3 to 4 bowls, add in 2 strands of saffron, few pieces of finely chopped mangoes and then pour in the bowls.
  • Steam it in a steamer for almost 30 mins or until the spoon pierced in the center comes out clean.
  • Transfer it to a plate.

Serve at room temperature or refrigerate for 30 mins and serve chilled.

For other desserts – Click Here.

 

Mango Pickle

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Coming to pickle, I never like pickle and the only pickle I like is garlic, that to happens very rarely. But hubby likes pickle particularly Mango pickle to the core. Have heard from his friends and their family that he makes pickle very well, but I have never ever had it. Today was right day for me, yeah he made Mango Pickle for me – yippee happy me.

The very first time I like the aroma, color and flavor of the pickle. I feel loosing me in the wonderful aroma of the Pickle (from the hands of my love). The pickle was aww with little tanginess and spiciness, now I like mango pickle to the core.

A very easy, simple and yummy pickle which can be prepared by anyone. Let us move on to the recipe…

For other Summer recipes, click here and other chutneys n dips recipe, click here.

Ingredients:

  • Mango – 2 nos (medium size)
  • Chilli powder – 2 tsp
  • Fenugreek seeds – 2 tsp
  • Sesame / Gingelly oil – 6 tbsp
  • Mustard seeds – 1 tsp
  • Asafoetida – a pinch
  • Salt – 2 tsp

Refer this video – Mixing of Mango Pickle (my first video in WordPress):

Preparation:

  • Wash the mangoes in running water, wipe with a cloth or tissue paper.
  • Finely cube the mangoes into pieces.
  • In a wide mouth bowl, add in the cubed mango pieces, add the chilli powder, salt. Mix well for few mins.
  • Let it rest for 18 hrs, cover with a net or cloth and do not cover air-tight.
  • Roast the fenugreek/methi seeds, bring to room temperature and grind them to a fine powder. Store it in an air-tight container.
  • After 18 hrs, heat oil in a kadai, add in the mustard seeds and asafetida, wait until they crackle.
  • Add in a tsp of fenugreek powder and cook for few seconds.
  • Pour the tempered oil to mango pieces and mix well.
  • Let it rest for another hour.
  • Transfer it to a glass bottle or any air-tight container.

Goes out well with curd (yogurt) rice or any variety rice or biryani or pulav.

Note: Do not put your hands to the mangoes or the pickle, it will get spoilt quickly. Else will stay fresh for more than a month in room temperature and stays fresh almost a year once refrigerated.