Sunday, June 10, 2001		What's Cooking

 Mango mazaa
Geetu

JUICY, luscious and sweet, the mango is undoubtedly the king of fruits. Almost everyone likes to indulge as far as this fruit is concerned, even though its high sugar content makes it ‘‘too sweet’’ for weight watchers.Still, very few can resist this summer fruit.Whether ripe or raw, this fruit is used in several recipes. Lip-smacking mango pickle, chutney, jam, jelly, squash or panna make it an all-time favourite.

Try out these recipes and taste a different flavour of this fruit.

Mango pakoras:

Half-ripe mangoes — 2

Garam masala — ½ tsp

Onion — 1

Besan — 240 gm

Red chilli powder — ½ tsp

Mint and coriander leaves

Grated ginger — 1 tsp

Water — 180ml

Salt to taste Oil to fry

Method: Mix gram flour, salt and water to make a thick batter. Chop onion, green chillies and mint and coriander leaves. Peel the mangoes and cut them into small and thin pieces. Mix the mango pieces, chopped onion, ginger, chillies and coriander leaves in the batter. Put small quantity of batter in hot oil and fry till golden brown. Serve with chutney.

Raw mangoes — 4

Onions — 2

Red chilli powder — 1 tsp

Black pepper powder — ½ tsp

Turmeric — 1½ tsp

Garam masala — 1½ tsp

Coriander leaves

Mustard seeds — ½ tsp

Salt to taste

Method: Peel mangoes and cut the pulp into small pieces. Discard the stones. Heat oil and add onions. Fry for some time. Add turmeric powder, red chillies, garam masala and fry for a few minutes. Add sugar, coriander leaves and remove from fire.

Ripe mangoes — 4

Milk — 1 litre

Sugar — 1 cup

Almonds — 50 gm

Cashewnuts and pistachio — 50 gm

Saffron — ¼ tsp

Cardamom powder

Method: Peel the mangoes and beat the pulp till it becomes smooth. Heat milk and mix almonds, cashewnuts and cardamom powder. Cook over low heat. Add sugar and stir till it dissolves.

Mix saffron to the kheer mixture and cool it. Add the mango pulp and decorate with pistachio. Serve chilled.

Grated mangoes — 4 cups

Dry coconut (grated) — 2 cups

Onions — 2

Coriander leaves (chopped) 1 cup

Besan — 500 gm

Cashewnuts (grated) 50 gm

Khus Khus — 20 gm

Green chillies — 50 gm

Ginger-garlic paste — 30 gm

Garam masala — 1 tbsp

Turmeric powder — ½ tsp

Salt and sugar to taste

Oil for frying

Method: Make a fairly thick dough of besan by adding salt, turmeric and water. Mix grated mangoes, chopped onions, coconut, ginger and garlic paste and coriander leaves. Add salt, sugar and cashewnu and roll the chappati. Sprinkle some garam masala. Cut into small pieces and fry till brown drain and serve hot.

Note: Pulp of ripe mangoes with salt, garam masala added can be spread over chappatis to get tasty mango chappati rolls.

Mango pulp 1 kg

Sugar — 750 gm

Citric acid — 1 tsp

Water — 1 cup

Mix mango pulp and water and pressure cook for 5 minutes. Cool and mash the pulp. Add sugar and citric acid. Cook till the mixture becomes viscous. (Put a little bit of the mixture in a plate and tilt. If it doesn’t flow on any side the jam is ready). Store in sterilised jam bottles.