Do the Mango Tango

DECCAN CHRONICLE. | NAMRATA SRIVASTAVA
Published May 11, 2017, 12:05 am IST
Updated May 11, 2017, 12:05 am IST
Indulge in mouth-watering food with raw mangoes.
Raw mangoes
 Raw mangoes

Aam Panna
Ingredients

  • 1 raw mango, boiled and peeled.
  • 1 cup sugar
  • 1 tbsp roasted jeera powder
  • Salt as per taste
  • 1 tsp black salt

Aam PannaAam Panna

Method
In a thick pan, add the boiled mango and sugar. Cook over high flame and allow to boil. Add the salt, black salt, jeera powder and let it boil until translucent. The quantity of sugar has to be adjusted according to the sourness of mango. Once the mixture cools, blend it and store it in the refrigerator. Serve it with 1:4 concentrate and water ratio.

Mango Pani Puri
Ingredients

  • 1 bunch pudina
  • 1 bunch coriander
  • 3 to 4 green chillies,
  • chopped
  • Salt as per taste
  • 1 tsp black salt
  • ½ tsp jeera powder
  • 1½ litre water
  • ½ cup raw mango pieces
  • Boiled peas or potato to serve the pani puri

Method
Grind pudina, coriander, mango pieces, green chillies into a paste. Add jeera powder, salt and black salt. Mix the above paste in water to make the mango flavoured pani puri water. Serve this water chilled with the puris and your choice of filling.

Mango and onion chutney
Ingredients

  • 1 cup raw mango, chopped
  • 1 cup mint
  • 1 cup onion, chopped
  • 8 to 10 garlic cloves
  • 3 to 4 green chillies
  • 1 tsp cumin
  • 4 to 5 dry red chilies
  • 1 tsp mustard seeds
  • A pinch of hing
  • Salt to taste

Mango and onion chutneyMango and onion chutney

Method
Grind the chopped raw mango, onions, mint, garlic cloves, cumin seeds, green chillies, two to three dry red chillies and salt to a fine paste. Transfer to a bowl and set aside. Heat the oil in a frying pan, add the cumin, mustard seeds, dry red chillies and hing. Spread the tempering over the chutney and serve.

Aam ki Launji
Ingredients

  • 1 cup raw mango, chopped
  • 50 gm jaggery
  • 1 tsp methi seeds
  • 1 tsp mustard seeds
  • 1tsp cumin seeds
  • 1 tsp carom seeds
  • 1 tsp fennel seeds
  • 2 to 3 bay leaves
  • 5 to 6 black pepper seeds
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 2 tbsp oil

Aam ki LaunjiAam ki Launji

Method
Heat the oil in a non-stick pan and add black pepper and bay leaves. Fry for two minutes. Add the methi, cumin, mustard, carom and fennel seeds and allow them to crackle. Add the raw mango and cook for another two to three minutes.
Add all the dry ingredients — red chilli, turmeric and coriander powder, and season it with salt.Mix all the ingredients and cook for two minutes or till the oil gets separated from the masala. Add the jaggery and cook till it melts. Add ½ cup water and cook for five minutes or till the gravy thickens over low heat. Add the garam masala and cook for another minute. Serve the launji with roti or parantha.

Tangy raw mango swiss roll
Ingredients

  • 1 cup raw mango, grated
  • 1 cup cheese, grated
  • 1 tsp cumin powder
  • 1 tbsp coriander, chopped
  • 1 tbsp mint, chopped
  • 1 tsp, green chilli, chopped
  • 1 tsp red chilli powder
  • 1 tsp chat masala
  • 4 to 5 bread slices
  • Oil for frying
  • Salt to taste

Tangy raw mango swiss rollTangy raw mango swiss roll

Method
In a bowl add the mango, cheese, mint leaves, coriander, cumin powder, red chilli powder, chat masala and salt. Mix all the ingredients and set aside.
Cut the edges of the bread slices and with the help of a rolling pin, press the slices. Cut them into halves. Place the stuffing on it, make a roll and with help of a tooth-pick, seal it. Similarly make all the rolls and set aside. Heat oil in a pan, and fry the rolls till they are golden brown. Remove the rolls from the pan and place on a kitchen towel to remove excess oil. Served with sauce, chutney or any dip.





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