Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Saturday, February 15, 2014
Spice twist Mango Cardamom chutney
Green cardamom is a spice that mainly grows in India and Sri Lanka, and is widely used in Indian cuisine, in most traditional desserts. The black cardamom that is slightly bigger in size, is used to add fragrance to rice dishes like Pulao and to curries.
In South Indian cuisine, cardamom is used as a flavouring agent in Payasam, Kesari, Halwa, Ladoos and many more. However, it is not used in any savoury dishes, atleast not to my knowledge. Thats how after much thinking on what I must submit for Barbaras Spice is Right-II, I came to the decision of trying out this amazingly fragrant spice in a savoury, almost spicy recipe.
Spicy Mango Cardamom chutneySpicy Cardamom Mango chutney
2 medium sized firm raw mangoes- chopped into small pieces
4 medium sized pods green cardamom-peeled and roughly powdered
2 T white vinegar
1 pod garlic-peeled and chopped
1 tsp grated fresh ginger root
1 1/2 T red chilli powder
1/2 T crushed coriander seeds
1 T demerara sugar / jaggery
1 tsp sea salt
1/2 cup water
Method:
Put the raw mango pieces, vinegar and water in a saucepan. Cook on low heat for 5-7 minutes until mangoes are softened. Stir in the remaining ingredients. Simmer for 10-15 minutes with constant stirring until the mixture is syrupy. Let it cool and ladle into a glass jar.
This is tangy and spicy and the cardamom pods lend to this chutney a wonderful aroma that we dont generally associate with spicy pickles.
This chutney is a good surprise for the tastebuds.
Note:
Serve as an accompaniment with parathas / curd rice / plain chapathis. This is an oil-free pickle with healthful ingredients.
The original recipe from best ever curry cookbook by Mridula Baljekar is a sweet chutney that uses 2/3rd cup of muscavado sugar. In case you like a sweet and sour chutney, by all means add the sugar!
Serve as an accompaniment with parathas / curd rice / plain chapathis. This is an oil-free pickle with healthful ingredients.
The original recipe from best ever curry cookbook by Mridula Baljekar is a sweet chutney that uses 2/3rd cup of muscavado sugar. In case you like a sweet and sour chutney, by all means add the sugar!
My best loved used for cardamom pods is to make an aromatic cup of masala chai.
In case you do try out this chutney, do let me know how you liked the flavours.
This is my entry for The Spice is Right II–”Sweet or Savory?” @ Tigers and strawberriesSource:
Recipe adapted from Mridula Baljekars best ever curry cookbook
*www.culinarycafe.com
#-Mccormicks.com
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Saturday, December 21, 2013
Mango Coconut Icecream
Heres to two of my best friends from the blogosphere -
Meeta who celebrated her Birthday on 2nd June and Sig who is celebrating her anniversary today !!
This is my first ever attempt at making ice cream at home. With Natural Ice Creams main outlet a stones throw away from home, I really cant be blamed right? Musk melon, Fresh strawberry and Papaya-Pineapple have been my seasons favourites and Custard Apple & Tender coconut are my all time favourites.
Their natural fruity ice creams have only 3 ingredients - Milk, Sugar and Fruit pulp / chunks. It cant get fresher and simpler than this. A half kilo box costs around Rs.150 ( under $4.00 ). I wont be wrong if I say this is Mumbais favourite icecream brand. While I like trying out the gelatos that are taking the city by the storm, nothing can beat Naturals!!
Anitas Roasted Banana icecream truly inspired me to try my own, especially because she made with without any fancy schmancy gadgets. Meetas dark chocolate raspberry icecream made me feel like hiding my own simple creation right at the back of the freezer LOL!! And theres Priyas Mango icecream giving company to my own...
Mango Coconut Icecream
Category: Dessert, Icecream, Fruits
Serves 6
Recipe source: Rediff.com
Ingredients
500 ml cold milk (3% or higher fat content)
200 ml tetrapack of coconut milk
1 cup skimmed milk powder
3/4 cup sugar or equivalent Splenda for those who avoid sugar
1 tsp mango essence or vanilla extract or cardamom powder
1 ripe mango, peeled and chopped into small pieces
Directions
1. Turn your freezer control to quick chill or lowest temperature one hour before you start with the ingredients.
2. Take all of the ingredients except chopped mango in a large deep bowl and churn with a handblender for 10 minutes till frothy. Its good to take some breaks of a few seconds each so as not to overheat the blenders motor.
3. Put in the mango pieces and blend for another 2 minutes.
4. You may either turn this mixture into your ice cream maker and follow instructions or pour it into an airtight plastic jar / aluminium tin and freeze for 4-5 hours.
5. Remove the contents back into the bowl and churn with hand blender for 5 minutes or so, until all the frozen chunks are broken and frothy.
6. Repeat as in 4.
7. Icecream should be set and ready. Scoop out into chilled bowls and garnish with mint leaves or cardamom powder or mango slices.
Notes
The coconut flavour happened as a result of laziness. I didnt have the cream on hand to use in the recipe, and since coconut milk is as thick as cream, I decided to give it a try. Coconut and mango both being tropical flavours, blend quite well. If you are a person who loves pinacolada type flavours, you are sure to love this one.
If you do not have a hand blender, by all means use your regular food processor / mixer to beat the frozen icecream.
This is my entry to Meetas BIG BIRTHDAY BANG!
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