METHAMBA

 METHAMBA

Children and adults alike wait eagerly for the hot summer months in India as this is the season for mangoes! There are so many different types of mangoes available and people have their own special preferences for one variety or another. 

Quite apart from the ripe mangoes, we make use of raw/green mangoes too in a wide variety of dishes.  These range from cooling drinks, different kinds of chutneys and pickles, and tarty jams and relishes. 

Besides being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits. 

Elsewhere in this blog you will find recipes for dishes made with raw mango such as:- 

• Maavinakayi Chitranna or Raw Mango Rice 
• Kairichi Urad Methi 
• Raw Mango Palu 
• Instant Mango Pickle

Today's recipe is from Maharashtrian cuisine. It is a sweet, hot and tangy relish called Methamba which gets its name from two ingredients Methi (Fenugreek Seeds) and Amba ( Mango). 

The Methi gives a nice flavour to the dish and you can adjust the quantity based on your individual preference. Once you make the Methamba in a larger quantity, allow it to cool. Store this in air tight containers in the refrigerator and use as required. 

We are big fans of Methamba and we simply love it! 

Ingredients:-

• Raw Mango, 1 or Chopped Raw Mango, about 1 heaped cup 
• Fenugreek (Methi) Seeds, 3/4 tsp
• Jaggery, grated, 1/2 cup or to taste
• Mustard Seeds, 1/2 tsp
• Asafoetida, (Hing) 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp 
• Salt, to taste
• Oil, 1 to 1 and 1/2 tbsp 

Method:-

Wash the raw mango, dab it dry, peel, cube and keep aside discarding the seed

Heat oil in a pan and on medium heat add the mustard seeds, when they splutter add the fenugreek seeds and sauté till they become golden brown

To this add the asafoetida and turmeric powder and sauté for a few seconds

Now add the cubed mango pieces, salt, and chilli powder, mix well and fry for 1-2 minutes

Add 1/2 cup of water and cover and cook on medium heat till the mangoes get done 

Add the grated jaggery, mix well and cook on low flame for about 5 minutes till the jaggery melts fully and blends well with the mango pieces  

Switch off the gas and transfer the Methamba to serving bowl and serve as a relish 

MAAVINAKAYI GOJJU

MAAVINAKAYI GOJJU

In most parts of India, during the summer months ladies prepare dishes made with raw/unripe mangoes which are available in plenty. These range from a wide variety of pickles and chutneys to other dishes too.

Raw Mangoes or unripe mangoes (Maavinakayi in Kannada and Kachchi Keri in Hindi) are known to  to have a cooling effect on our bodies apart from having other numerous health benefits.

Elsewhere in this blog, you will find recipes using Raw Mangoes such as:-

• Aam ka Panna, a refreshing drink from North India
• Maavinkayi Chitranna, raw mango rice from Karnataka
• Mamidkaya Pappu  raw mango dal from Andhra Pradesh

Today's recipe is for a side dish called Maavinakayi Gojju which is popular in my Home State of Karnataka.

While you can use any type of raw/unripe mango for this dish, I have used our local Totapuri raw mangoes, which we love. Since I used Totapuri variety of raw mango today,  there was no need to peel the skin. If you are using any other variety of raw mango, it it better to peel the skin.

Please do try out this spicy, sweet, tangy Maavinakayi Gojju which I am sure you and your entire family will enjoy.

Ingredients:-

• Totapuri Maavinakayi ( Raw Mango ), 2 or 450-500 grams,  
• Turmeric Powder, 1/2 tsp
• Jaggery, grated, 6 tbsp
• Salt, to taste

To Be Ground To A Paste: 

• Copra or Coconut Gratings, 1/2 cup
• Sesame Seeds, (Til) 1 tbsp
• Black Gram (Urad) Dal, 2 tsp
• Bengal Gram (Chana) Dal, 1 tsp
• Fenugreek (Methi) Seeds, 1/8 tsp 
• Cumin Seeds, (Jeera) ,1/2 tsp
• Chilli Powder, 1 tsp or Spicy Red Chillies, 2 
• Byadgi Red Chillies, 4
• Asafoetida,(Hing), 1/4 tsp 
• Coconut Oil, 2 tsp 

For Seasoning:

Mustard Seeds, 1 tsp

Curry Leaves, a sprig 

Asafoetida, (Hing), 1/4 tsp 

Coconut Oil, 1 tsp

Method:-

Wash the raw mangoes, de-seed them and cut them into cubes 

In a vessel, cook the raw mango cubes in adequate water, with a little salt and turmeric powder
Cook the raw mangoes till they become a little soft (take care that they don't get overcooked)
In a kadhai, dry roast the sesame seeds till they splutter. Keep aside
In the same kadhai, add 2 tsp of coconut oil and on medium heat add the urad dal, chana dal and methi seeds
Saute till the dals change colour
Next add the Byadgi Red Chillies and hing and sauté for a few seconds
To this add the copra, mix well and switch off the gas
Allow this to cool
Transfer to mixer jar adding the roasted sesame seeds and chili powder
Grind to a smooth paste adding the required amount of water
Add the ground paste, grated jaggery and salt to taste to the cooked mangoes and mix well
Adjust the consistency by adding water as required and bring to a boil
Lower the flame and let it simmer for a few minutes
Switch off the gas

Heat 1 tsp of coconut oil in a small pan and on medium heat add the mustard seeds
When they splutter add the hing and curry leaves and sauté for a few seconds
Add this seasoning to the Maavinakayi Gojju
Transfer to serving bowl and serve with steamed rice

MAMIDIKAYA MENTHI PACHADI

 MAMIDIKAYA MENTHI PACHADI

There are different types of pickles that we make using raw mangoes which are available in plenty during these summer months. Elsewhere in this blog, you will find recipes for Raw Mango Palu, Raw Mango Thokku, and Instant Sweet Raw Mango Pickle.

 I prefer these instant pickles as they are easy to make and can be made quickly.  They do not call for a long waiting/pickling period unlike the regular pickle. In fact, today's instant raw mango pickle can be consumed within a day of its making.

I used the Totapuri variety of raw mangoes. The advantage of this is that you can use it with the skin.

Today's recipe for one such pickle from Andhra Pradesh has been adapted from Mamidikaya Menthi Pachadi from Sailu's Kitchen. It gets it's name from the Telugu words for Raw Mango ( Mamidikaya) and Fenugreek Seeds ( Menthi).

 When refrigerated in an air tight bottle, this pickle can last for about 2-3 months. Make sure you use a clean dry spoon each time you serve the pickle.

Ingredients:

• Totapuri Raw Mangoes, chopped, 2 heaped cups,  each cup = 240 ml. 
• Fenugreek Seeds, 1 heaped tsp
• Mustard Seeds, 1 tbsp
• Chilli Powder, 2 tbsp
• Asafoetida (Hing) Powder, 1/2 tsp
• Salt, to taste 
• Sesame Oil or Groundnut Oil, 100 ml or a little less than 1/2 cup 

Method:

Wash the raw mangoes and wipe them dry. Chop the mangoes with the skin. Discard the central seed.
In a pan, dry roast the mustard seeds till they pop and then set them aside

Dry roast the fenugreek seeds till they change colour and become a liitle red.
Transfer the dry roasted mustard seeds and fenugreek seeds to a small mixer jar
Grind them together to a fine powder and keep aside.
Heat oil in a heavy-bottomed kadhai and when it is hot add asafoetida powder and immediately turn off the flame. Allow the oil to cool to room temperature. Keep aside.

In a large bowl, mix together the chopped mango pieces, chilli powder, salt, roasted mustard and fenugreek seeds powder till they are well blended 

To this, add the oil that you have infused with asafoetida and mix well 

Transfer to a clean, dry bottle and refrigerate 

RAW MANGO PALU

RAW MANGO PALU

All good things, as the old saying goes, have to end. One such is the season for mangoes. We wait for them with renewed interest next year! Elsewhere in this blog you will find recipes for Raw Mango Thokku, Instant Mango Pickle, and Green Mango Chutney.

The recipe for Raw Mango Pulu was shared by my friend Vinanti Gouri and many of us who tried it out swore that it was wonderful. Please do try this out before the mango season ends.  I am told that this dish is originally from North Karnataka.

I am sharing the recipe that I used to make this delicious hot and sweet pickle. I have used Everest Tikhalal Hot Chilli Powder as it gives a nice colour and is hot too but you can use any chilli powder of your choice.

It goes well with rotis as also with rice. Ideally raw mangoes should be used but it doesn't matter if the mangoes are slightly ripe.

Ingredients:

• Medium-sized Raw Mangoes, 2 ( approx 600 gms)
• Methi Seeds, 3 tsp
• Mustard Seeds, 5 tsp + 1 tsp for seasoning
• Curry Leaves, 1 sprig
• Hing (Asafoetida)  Powder, 1/2 tsp
• Haldi,(Turmeric Powder)  a pinch
• Everest Tikhalal Chilli Powder, 3 -4 tsp or to taste
• Jaggery, grated, 1/2 cup or to taste
• Salt, to taste
• Oil, 1 to 1 and 1/2 tbsp

Method:

Wash the raw mangoes, de-seed them and cut them into cubes

Dry roast the methi seeds and the mustard seeds separately and allow them to cool 

In a small mixer jar. grind together the roasted methi seeds and the roasted mustard seeds to a fine powder. Keep aside..

Heat oil in a pan and when it gets hot add 1 tsp of mustard seeds

When the mustard splutters add the curry leaves followed by hing powder and haldi. Stir for a few seconds.

Add the raw mango cubes and 1 cup of water. Add salt and mix well.

Cook till the raw mangoes become slightly soft but see that they don't get over cooked

Add red chilli powder and the roasted methi-mustard powder prepared earlier. Mix well

Next add grated jaggery, mix well and cook on low flame for about 10 minutes
Remove from flame and allow it to cool
Transfer to dry bottle or jar. Remember to use a dry spoon whenever you serve this palu.

UGADI PACHADI

UGADI PACHADI

Today is a day of celebration for us as it is the start of a New Year as per the Hindu calendar.
The year beginning on 31 March 2014 is called Sri Jaya Nama Samvatsara.

Call it Ugadi or Samsar Padwa or Gudi Padwa, today is a day when families get together to share in each other's happiness. Ugadi comes from two Sanskrit words Yuga meaning age and adi meaning new. I wish you and your family the very best in the New Year,

A dish appropriate for today is Ugadi Pachadi which is traditionally made for this festival.   The ingredients suggest that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which we should accept with equanimity through the New Year.

I would like to thank my friend, Rajam Ramachandra Pai for sharing her recipe which I have adapted.

Ingredients:

• Raw mango, a few, cut into small pieces,  ( I used 1 raw mango)
• Gingelly oil, 2 tbsp. ( I used regular cooking oil)
• Mustard seeds, 1 tsp ( I used 1/2 tsp)
• Hing, 1 pinch
• Tamarind, size of small lemon ( you can use lemon as an alternative) ( I used lemon)
• Salt, 1/2 tsp or as per taste
• Chilly powder, 1/4 tsp
• Jaggery, 3 tbsp. ( you can use sugar or honey as an alternative)
• Neem flowers, 1 tsp ( you can use methi seeds as an alternative) ( I used methi seeds)

Method:

Heat oil in a pan and add the mustard seeds, methi seeds/neem flower, and hing
When it crackles, add tamarind pupl and allow it to boil and reduce in volume
Add mango pieces and cook for some time
Next add salt and chilly powder and mix
Then add the jaggery and stir for a few minutes until it gets a little thick
Finally add roasted neem flowers/methi seeds.

 

GREEN MANGO CHUTNEY

GREEN MANGO CHUTNEY

Some days ago, I had shared the recipe for a spicy Raw Mango Chutney. With the mango season in full swing, here is one more chutney made of mango.

This is a fresh green mango chutney just for you. I am sure you will enjoy the special taste of the mint and coriander, which also gives this chutney its green colour. 

It is easy to make and goes well as an accompaniment for tea time snacks like samosas, kachoris and the like.

Ingredients:

• Green Mango, large, 1
• Fresh Coriander (Dhania) leaves, chopped, 2 cups
• Mint (Pudhina), chopped, 1/2 cup
• Asafoetida (Hing), a large pinch
• Salt, to taste
• Black Salt ( Kala Namak) 1/2 tsp
• Cumin seeds (Jeera), roasted, 1 tsp
• Ginger  (Adrak) 1" piece
• Green Chillies, 3-4

Method:
Wash and peel the green/raw mango.
Remove the seed and cut the mango into small pieces.
In a mixer, grind together the mango pieces, finely chopped mint and coriander leaves, finely cut ginger, green chillies, cumin seeds, black salt, asafoetida, and salt, with 1/2 cup of water, to a smooth paste.

Remove from the blender, mix well and serve as accompaniment to samosa or kachori. 

AAM KA PANNA

AAM KA PANNA

With the summer sizzling the days have become unbearably hot in all parts of India. In this kind of weather, we become susceptible to illnesses associated with the summer months such as gastro-intestinal disorders, heat stroke and the like. Raw mango has many medicinal properties which help overcome such illnesses.

Moreover, it is essential that we take in a lot of fluids in the hot summer months and for this, natural fruit juices are by far the best. Aam ka Panna, which is very popular in North India, is a juice made from raw mangoes. It is delicious to taste, easy to make and is best suited for a hot summer day.

Today's offering comes from a recipe by that supreme Master Chef, Sanjeev Kapoor.
I find the colour of the final product may vary depending upon the type of mango used. I have seen that adding mint leaves gives a more green colour to the juice.

Ingredients:

• Raw Mango, large, 1
• Cumin powder, 1 tsp
• Black peppercorns, crushed, 4-5
• Black salt, to taste
• Asafoetida, a pinch
• Sugar, 1/2 cup

Method:

Wash and boil the mango. Let it cool.
Peel, mash and strain the pulp
Add cumin powder, crushed peppercorns, black salt, asafoetida, and sugar
Mix well till the sugar is fully dissolved
Divide the mixture into four tall glasses
Fill it up with chilled water
Stir well and serve chilled

RAW MANGO CHUTNEY

RAW MANGO CHUTNEY

A few days ago, I had given the recipe for Maavinkayi Chitranna ( Raw Mango Rice). With the mango season going on, I thought I would share yet another recipe using mangoes today. This is a simple and quick to make chutney, for which you should preferably use Totapuri mango. This mango variety gets its name for its distinctive shape which resembles a parrot's beak. One nice thing about Totapuri mango is that you don't need to peel it.

The Byadgi red chillies gives this chutney its special colour. This variety of red chillies from Karnataka is not too spicy but adds a rich colour.  This is a versatile chutney and I use it as an accompaniment for  dosas, idlis, rotis and the like. Some people also have this with rice.

The biggest USP of this recipe: As tasty as it is quick to make:)

Ingredients:

• Raw Mango (Totapuri), medium-sized, 1*
• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, roasted, 2 OR Chilli Powder, 1 tsp
• Hing ( Asafoetida) large pinch, 1
• Salt, to taste 
• Coconut Oil, 1 tsp

Method:

Wash and cut the raw mango into small pieces, discarding the mango seed.
Grind together the coconut gratings, roasted red chillies and hing in a mixer
Once the red chillies are properly crushed, add the chopped raw mango pieces and salt
Add a little water
Run the mixer till the raw mango pieces get fully blended
Transfer to a bowl and drizzle a tsp of coconut oil
Serve as accompaniment for dosa, idli, roti etc

Hints:

• * While Totapuri mango need not be peeled, if you are using other varieties you would need to peel them after washing
• In case you don't have roasted red chillies readily available, you can use 1 tsp red chilli powder, or as per your taste.

 

MAAVINKAYI CHITRANNA OR RAW MANGO RICE

MAAVINKAYI CHITRANNA OR RAW MANGO RICE

Some days back, I had posted the recipe for Nimbehannu Chitranna or Lime Rice, as we call it in Karnataka, my home state. I had then mentioned that there were several variations of chitranna. With the  advent of the mango season and raw mangoes being available in plenty, I will present today another variety of chitranna, called "Maavinkayi Chitranna."  As you would have guessed by now, "Maavinkayi" means raw mango in Kannada.

The very mention of the word Maavinkayi brings back memories of my childhood: of cricket matches, of eating raw mango slices liberally dipped in chilli powder and salt, and used in many such ways, especially during the summer holidays. Maavinkayi Chitranna was a popular dish often used to rustle up a quick meal. It continues to be so, especially during the mango season. It is commonly made when you need food on the move such as during journeys or picnics and the like.

I have come across two common variations to make this dish. Some, like me, prefer to grind the raw mango along with the coconut gratings. Others use the raw mango directly without grinding it. The best part of any chitranna is that it is pretty much a self-contained meal and does not really call for accompaniments. However, you might like to have it with crisps, papad or even a raitha.

Ingredients:

• Raw Mango, medium-sized, 1
• Coconut, freshly grated, 1/2 cup
• Rice, 1 and 1/2 cups
• Methi (fenugreek) seeds, 1 tsp
• Byadgi Dry Red Chillies, 2-3
• Mustard seeds, 1 tsp
• Hing ( asafoetida) a pinch
• Salt, to taste

For seasoning:

• Oil, 2 tbsp
• Mustard seeds, 1 tsp
• Channa (Bengal gram) dal, 2 tsp
• Urad ( black gram) dal, 1 tsp
• Peanuts, 2 tbsp
• Curry leaves, 1 sprig

 Method:

Choose a medium-sized raw mango. Wash it clean and peel it.
Grate the raw mango and keep aside

In a pressure cooker, cook the rice and when it is cool enough to handle spread it on to a plate

Make sure that the rice is not lumpy. Ideally, each grain of the rice should stand out clearly  

Dry roast the red chillies, methi seeds, and hing
Make these into a fine powder in a mixer
Next, grind this to a paste along with the grated coconut, grated mango and mustard seeds
Do not add water while grinding as the mango already has water in it
If you find the mango too dry, you may add very little water while grinding

Heat oil in a kadhai over a medium flame, add mustard seeds
When they splutter, add curry leaves, and peanuts followed by channa dal and urad dal
Fry till the dals change colour and the peanuts get roasted

Now put in the ground paste, and salt and cook till the oil separates from the ground paste (about 3-4 minutes)
Add the cooked rice which has been cooled
Mix thoroughly taking care to see that no part of the rice is left uncovered by the ground paste

Serve hot

Hints: To save time, you can use rice that is already cooked and cooled