Maangai Pisaral | Instant Mango Pickle | Maanga Oorgai

 The very name of raw mango is enough to salivate our taste buds and make us drool . Such is the power of the tanginess and unique taste that a raw mango exuberates . 

Today , I shall be sharing a quick and instant recipe of a tasty mango pickle which doesn't need any elaborate ingredients or pre and post processing . 

Known  by various names ; Maanga pisaral , Maangai thundam , Maanga Keeru , Maamidikaya pachadi , kalyana Manga oorga etc etc .. this pickle doesn't have a very long shelf life but tastes very heavenly and is served in almost all  South indian weddings during summer.  Usually the thothapuri /kilimooku mango variety is used to prepare this instant mango pickle

Offlate most of us are shying away from eating pickles for various health reasons.  As much as I agree on the health part of it , at times I love to take a bite of some spicy and tangy mango pickle and enjoy it with some chilled curd rice on a hot sunny afternoon.

For a South Indian, no meal is complete without the creamy curd rice and specially in summers  curd rice is  soothing and divine when served with some fresh manga pisaral.

Maanga pisaral is totally vegan and you can make it even Gluten free by skipping the asafoetida used for tempering. 

 Mangai thundam tastes heavenly and very flavorful when prepared using gingelly oil for the tempering, but you can use any other edible cooking oil too. I would highly recommend using only Gingelly/Sesame/Til oil to get the authentic flavor and taste. 

Preparation Time - 5 mins
Cooking Time - nil 
Serves - 2 to 3 
Complexity - easy 

Ingredients 

1 medium sized raw thothapuri mango /kilimooku maanga  or any variety raw mango .
1.5 tsp red chilli powder 
1/2 tsp turmeric/haldi 
Salt as needed 
1tbsp sesame oil/til oil 

1tsp mustard seeds 
Pinch of asafoetida (skip for GF)

Method 

• Wash and peel the mango . Chop into small cubes and transfer into a dry mixing bowl .
• Add the chilli powder, salt, turmeric to the chopped mango and mix it well.
• Heat the gingelly oil in a pan , splutter the mustard seeds ,turn off the stove and add the asafoetida if using and the gently pour it over the mango mix.
• Gently mix it such that the tempered oil coats the mango mixture evenly . Rest it for 20 mins for the flavors to steep in and then serve .
• Store it in the fridge and consume within 2 days as this is an instant version and has a low shelf life unlike the processed pickles .

Some other lipsmacking recipes using Raw Mango which you can try this summer !! 

Maangai Thogayal / Mango chutney 

Maangai Thokku 

Maangai Pachadi/ Tangy Mango dip

Maangai Saadham / Mango Rice

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Watermelon Lemonade

As much as I love to gorge on sweet watermelon wedges ,my family loves to have chilled watermelon lemonade and I add some freshly squeezed lemon juice and a pinch of black salt making it very tasty and delicious.  This drink serves as a perfect welcome drink during any get togethers , kitty parties and if you are hosting a special Holi party in the coming days , surprise your guests with this refreshing watermelon lemonade and they would feel charged up after playing Holi .

At home we prefer to drink naturally cooled water from the mud pot and also we look for natural coolers to sip on through the day to quench our thirst.  

Some favorite and healthy coolers that we love as family to drink that I would like you to try to keep you refreshed this summer .

Jaljeera (flavored cumin drink) 

Grape Gooseberry Juice

Aam Panna / Raw Mango juice 

Home made Frooti

Kesar Elaichi sarbat / saffron cardamom juice

Panakam - Traditional South Indian jaggery drink

Chilled Buttermilk varities 

• Pudina Chaas 
• Masala Chaas
• Neer Mor 
• Vazhaithandu Mor / Banana stem buttermilk

This week in India we celebrate a festival of colors called Holi which marks the beginning of spring and end of winter .Though this festival is celebrated all over India , the northern part of India celebrates this festival with pomp ,joy and galore.  Family, friends ,relatives all get together and enjoy by splashing colors , water, water balloons and then rejoice a heavy lunch with a lot of special delicacies .  I am waiting to lay my hands on fresh black grapes to sip on Sasmita's  recipe of Red grapes virgin Mojito  

Keeping this festival in mind ,Sasmita suggested we have a very vibrant and colorful theme for the 290th Monday in our FmBH and called it RangBirange - we all unanimously decided to share some colorful drinks to welcome Summer and also virtually enjoy Holi . So come let's all rejoice with a vibrant and bright red colored watermelon lemonade.

Preparation Time - 10 mins

Cooking time - nil 

Serves - 2 to 3 

Complexity - easy 

Ingredients 

3 cups watermelon cubes (deseeded) 

1/2 lemon

2-3 glasses chilled water 

Pinch of black salt / kaala namak

2 to 3 tsp sugar 

Method 

• Blend the watermelon cubes and sugar  in a blender and strain it to remove the pulps if any .
• Add the chilled water , lemon juice, black salt and mix well. 
• Keep refrigerated and serve chilled in tall glasses .
• You may add some fresh mint leaves just before serving.

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Kaakdi Koshimbir | Indian style cucumber salad

 I am so happy to be sharing this recipe on my blog today . Kaakdi koshimbir is a typical Maharashtrian style cucumber salad with a garnish of fresh coconut and roasted peanuts .

This Desi style salad has some rustic flavors from the tempering of cumin/jeera and asafoetida which is mixed into the salad . It hardly takes 10 mins to put this salad together and it can be served alongside a regular meal or as an accompaniment for barbecues or meal starters.

This salad is very refreshing and hydrating especially during summers . The cucumbers provide the necessary hydration to our body to keep us cool .

Thanks to Poonam who is the hostess for the 289th week Foodie Monday Bloghop (FMBH) and she suggested we share some healthy salads which will be perfect for the ongoing summer . In my part of the world ,the mercury is already soaring and we are experiencing severe heat and we are looking for various ways to beat the heat and keep us cool .  Poonam's vermicelli salad is very unique and healthy and definitely on my to do list soon .

 I try to incorporate cucumbers in many ways during summer and even other wise as it is a vegetable that is loaded with health and goodness . 

Cucumbers are natural detoxifiers and antioxidant that help remove toxins from our body . Cucumber is also rich in many other minerals and nutrients which help in digestion, maintaining of skin,manages stress  etc.

Some cucumber based recipes on my blog which you may want to try 

Vellarikaai Kootu / South indian style cucumber curry 
Pahadi Raita 
Southekaayi Kosambri 
Cucumber Pancakes 

For this kaakdi koshimbir  ,I have used English cucumbers which are almost seedless and we can use them as it is without deseeding . Incase you use the native Indian variety of cucumbers, then ensure to deseed before using it in the salad .

Preparation Time - 10 mins

Cooking Time - nil 

Complexity - easy 

Serves - 3 to 4

Ingredients 

2 to 3 cucumbers 
Handful of roasted peanuts (skip if allergic) 
2- 3 tbsp fresh coconut grated 
Pinch of salt 
Pinch of sugar 
2 green chillies slit 
1 tsp cumin seeds 
1/2 tsp oil 
Pinch of asafoetida 
Few curry leaves 

Method 

• Peel the skin of the cucumbers and chop of the top and bottom ends .
• Cut into small cubes and add to a large mixing bowl along with grated coconut and roasted peanuts. 
• Prepare a tempering of cumin/jeera by heating the oil and fry the slit chillies and curry leaves in the same oil .Lastly add the asafoetida and pour it over the chopped  cucumber .
• Add freshly chopped corriander ,salt and sugar and lightly toss it and mix well and serve immediately. Do not let it rest for a long time as the cucumbers, salt and sugar will release water and the salad will become soggy and loose the crunch .

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Nutty Choco Cake - Eggless

Baking a cake always comes with mixed feelings..I am sure most of us have these inhibitions lined up in our mind each time we want to bake a cake .

I am no different and I also have had my fair share of fiascos and goof ups with baking a cake in an oven . I had infact given up on baking a cake again ,but the urge in me kept nudging me to try other options to bake a cake .  

I baked a Choco Orange Cup Cake in microwave and  was very happy with the outcome ,it was soft spongy and moist . This truly gave me the confidence to explore the microwave option for baking cakes.

This time Swaty of Food Trails was the hostess for the #288th Foodie Monday Bloghop  - our weekly Monday event and suggested #ChocolateDelights as the theme and explore Chocolate based recipes . Swaty is a pro at baking cookies and her Date filled cookies have caught my attention and I am hoping to try it soon ,another way to shy off my baking fears .

I had many options in my mind to use Chocolate, but I really wanted to try and bake a cake ,so I went ahead and made this whole wheat , eggless Choco nutty cake in the microwave.  It is more like a tea cake and can be served with evening tea /coffee or can make a good option for Hi Tea parties . 

This doesn't have any kind of icing using cream or chocolate, so I can confidently say that even a beginner can try and bake this cake . It was soft and moist and the nuts gave a nice crunchy feel while taking bite.

Preparation Time - 20 mins

Baking Time - 7 mins

Complexity - Medium 

Serves - 3 to 4 

1 cup measure  = 120ml  in my recipe 

Ingredients 

2 cups whole wheat flour 

1 cup powdered sugar 

6 tsp cocoa powder 

Few drops vanilla essence 

1 tsp baking soda 

Assorted dry fruits roughly chopped (almonds, pista , cashews) 

4 tbsp cooking oil

1/2 cup condensed milk 

1/4 cup milk 

Pinch of salt

Method

• Take the whole wheat flour , baking soda , salt and cocoa powder in a mixing bowl and sift it for minimum 2 times and keep aside. 
• Rub the chopped dry fruits into this sifted flour. 
• In another mixing bowl , add the sugar , condensed milk , vanilla essence,  oil and mix it well till it appears nice and creamy.
• Add the flour mixture in small batches into this wet mix and mix it gently . Donot mix or beat vigorously, else the gluten will react and the cake may turn chewy and hard .
• The batter has to be thick but if dropping consistency.  You can add a little milk if you find difficulty in mixing the batter .
• Grease a microwave safe rectangular or flat round container and pour this mix into it .  Tap it lightly to release the air bubbles trapped . If using a glass container tap it on a soft cloth to ensure the glass doesn't break .
• You can also place a parchment paper or butter paper in the container and pour the batter over it .
• Place it in the microwave for 5 mins and check if the cake passes the tooth pick test . If the tooth pick comes out clean, then the cake is done ,else toss it for another 2 mins more .
• Let it cool well and then slowly invert it and remove it from the container.  Slice it and serve it with tea or coffee .

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Maanga Thogayal | Maangai Thuvayal | Raw Mango Chutney- Vegan South Indian delicacy

 Come summer , the markets are flooded with raw mangoes of different varities followed by ripe mangoes .

As much as we eagerly wait for luscious and sweet ripe mangoes , raw mangoes have their own charm and can be widely used in a lot of recipes. 

I do use raw mango in my cooking during the season .  A sweet and tangy dip Maangai Pachadi - an essential recipe for Tamil New year's eve in April is a sought after recipe with raw mango in my home  .

 We are a family who don't like to gorge on mango pickles ,so I make a close cousin of pickle called as Thokku in Tamil.  Maangai Thokku tastes delectable and can be used as a side dish for parathas , dosas ,theplas and chilled curd rice.

 I prepare a delicious Mavinkaai Chithranna/ Maangai Saadham (Raw mango flavored rice) using the Mango Thokku .

Of course Aam panna is another delicacy which is prepared and bottled up to enjoy during the season . 

If you have reminisced your childhood watching the advertisement " Mango frooti...fresh and juicy " and love to sip on this delicious drink , then you must try this Home made Frooti recipe on my blog .

 In our group Shhh cooking secretly challenge,for February it was my turn to suggest the theme and I chose  " CHUTNEYS " . There is no dearth of chutney varities in our Indian cuisine.  My idea was to bring out some unique ,traditional and family specific chutney recipes and as always my fellow bloggers have dished out some amazing and lipsmacking chutneys with exotic ingredients .

I was paired with the talented cook and classic  writer Jayashree Rao ji who blogs on Evergreen Dishes and has a few cook books to her credits. Do check her blog and order your copy of her cookbook right away!!  

I was given turmeric and urad dhall (black de husked lentil) by Jayshree ji as secret ingredients while I gave her curry leaves and tamarind with which a delicious and lipsmacking curry leaves chutney has been dished out and the recipe can be found here .

I prepared a tangy and spicy thuvayal or thogayal using raw mango . If you have been following my blog you will know that I have a variety of chutneys and thogayals listed on my blog..thuvayal is a slightly thicker version of chutney and has roasted ingredients going into it.  

Preparation Time - 15 mins
Cooking Time - 5 to 10 mins
Complexity - easy 
Serves - 3 to 4

Ingredients 

1 medium sized raw mango grated 

1/4 cup channa dhall / split bengal gram 

2 tablespoon udad dhall /dehusked black lentil

1 tbsp grated fresh coconut 

1 tsp jaggery 

3 to 4 dry red chillies 

1 green chilli 

Few curry leaves 

1/4 tsp turmeric 

Salt as needed 

Pinch of asafoetida (skip for GF version)

2tsp cooking oil

Method 

• Heat oil in a pan or small wok and fry the chopped green chilli followed by the channa dhall and udad dhall .Roast the lentils until they turn crisp and golden brown .
• Roast the red chillies and curry leaves in the same pan  until crisp .
• Turn off the stove and lightly saute  the grated mango for 1 to 2 mins in the heat of the pan. 
• Let the ingredients cool down before blending. 
• In a blender or your mixie's chutney jar add all the roasted ingredients along with coconut, turmeric, asafoetida, salt and jaggery along with little water and grind to a semi fine paste .
• Adjust water while grinding if you find it difficult to grind . 

Storage and shelf life 

Transfer to a clean and dry container and use a dry spoon while serving . This chutney stays well in refrigerator for 3 to 4 days . 

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Do click on the image below for a collection of some tongue tickling chutney varities 

Dates Tamarind Chutney | Khajoor Imli Chutney

 Have you all wondered about the recipe of the tongue tickling and lipsmacking brown colored chutney that is poured over your chaats or filled in panipuris ? Do you ask for some extra khatta meetha chutney to be packed when you buy samosas or Dhoklas for your family ? 

If you thought that making this recipe is very complex ,worry not , now you can whip this chutney at the comfort of your home and even store it away for a long time in your freezer and enjoy it as and when you like .

Khajoor Imli Chutney is a very simple recipe using 3 main ingredients Dates(khajoor) , Tamarind (Imli) and jaggery (Gud). 

No Desi Chaat is complete without a generous pouring of the khajoor Imli chutney and the spicy green chutney. I generally have a batch of this khajoor imli chutney my fridge  which comes in handy to satisfy my sudden pani puri cravings . All I need to do is grind some fresh coriander chutney and dunk the pani puris in these two chutneys and stuff my mouth and relish .. 

If you are a crazy fan  of lipsmacking  chaats like me ,then you must check out these recipes on my blog.

Mumbai style Bhelpuri 

Paani puri 

Karnataka special Masal Puri 

This week is the 287th week on our foodie group FMBH and it was Aruna's turn to suggest the theme . She came up with this novel idea to post recipes using "dates" as the star ingredient and called this theme as DateWithDates.  If you are a die hard fan of Indo Chinese cuisines and love your spring rolls or wontons with a generous helping of Schezwan Chutney, then do check this fiery and flavorful recipe posted on Aruna's blog .Recipe link SCHEZWAN Chutney 

Preparation Time - 20 mins

Cooking Time - 20 mins

Complexity- simple 

Ingredients 

250 gms seedless dates 
50 gms seedless tamarind 
5-6 tbsp jaggery powder
2 tsp red chilli powder
1 tsp roasted jeera powder 
Pinch of dry ginger powder
1/2 tsp black salt/kaala namak
Pinch of salt 
2 cups water 

Method 

• Boil the dates , tanarind and jaggery powder in 2 cups of water until they become soft.  Alternatively you can pressure cook it for 1 whistle.
• Let it cool down completely, blend it in a blender to a very fine paste. Adjust water while grinding incase it feels too thick .
• Pass this paste through a sieve so that we have only the date tamarind extract and nothing else.
• To this fine extract , add the red chilli powder, roasted jeera powder, salt ,dry ginger powder and 1/2 cup water .Mix it well and bring it to a  rolling boil and add the black salt in the end after turning off. 

**this step is done to ensure that the chutney has a longer shelf life .

• Cool the chutney completely and then transfer to a clean and dry bottle and store in the fridge .
• Always remember to use a dry spoon to take out the required quantity of chutney and then store it away immediately. Don't thaw it for a long time .

Donot forget to pin this recipe and share it with your friends .