Mango Shrikhand

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Whats you favorite childhood memories associated with mangoes? For me ts definitely Aam Shrikhand (and also Aamras). A bowl of this beauty makes everything about summer good. Fresh mango puree mixed with the creamiest homemade yogurt – and I am already salivating! I made this Mango Shrikhand a few days back and it screams summer. My summer happiness would be incomplete without this delicious dessert or accompaniment.

While I miss my mum’s and nani’s Mango Shrikhand, but this sunny beauty is my new friend this summer. What are you waiting for when such simple pleasures can be made in no time.

RECIPE

INGREDIENTS: (Makes 3 cups)

  • 3 medium sized alphonso mangoes, skin removed and chopped
  • 2 cups homemade hung yogurt
  • 4 tbsp jaggery powder (you can adjust it depending on the sweetness of the mangoes)
  • 1/2 tsp cardamom powder
  • slivers of 7 – 8 almonds
  • 1/2 tsp unsalted pistachios, roughly chopped
  • 5 – 6 strands of saffron

METHOD:

  • In a blender take the chopped mangoes, cardamom powder and jaggery powder and blend it into a smooth puree.
  • Fold this into the hung yogurt and chill until you are ready to serve.
  • Garnish with almond slivers, pistachios and saffron strands and serve immediately.

P.S: You can serve this with Aloo Parathas, Puris or have it as is.

 

Eggless Mango Mousse

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There are a few must to do things for every summer and this luscious Eggless Mango Mousse is one of them. This screams summer – the beautiful yellow color, the aroma of the fresh mangoes, velvety texture and a chilled dessert. Everytime I end up making a mango mousse, its over in no time. My family loves it given that its seasonal and sugarless.

I often ask myself, retrospect almost everyday as to where do I get these ideas for cooking. Sometimes its my family’s confidence in me where there is a sense of expectation and happiness every time I make something, sometimes its through talking to people around me, what do they enjoy and definitely a lot of my friends across the world who come up with such beautiful creations. I feel good about the happiness and positivity around me and it helps me garner a lot of confidence and courage to go and create something. So thank you all!

So for all the mango lovers out there, do try out this quick Eggless Mango Mousse recipe now!

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RECIPE

INGREDIENTS: (4 -5 people)

  • 1 1/2 cup fresh mango puree (I used Alphonso mangoes)
  • 2 cups heavy whipping cream
  • 1 /2 tsp vanilla extract
  • 1/2 cup fresh mango, diced
  • 1/4 cup fresh blueberries (optional)
  • 10 – 12 cherries (optional)
  • mint leaves, to garnish
  • lemon zest, to garnish

METHOD:

  • Chill the whipping cream in the fridge for 1 hour or so. Take a clean bowl and whip the cream until they form soft peaks.
  • Add vanilla extract and whip it for another 10 seconds until just incorporated
  • Fold in the mango puree gently into the whipped cream and transfer it equally among the glasses.
  • Allow it to chill in the refrigerator for 6 – 7 hours.
  • Garnish with diced mangoes, berries, cherries, mint leaves and lemon zest and serve immediately.

Enjoy!

 

 

 

Vanilla and Jaggery Panna Cotta with Mango Puree

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Hello folks! Its been extremely long since I have posted a recipe on the blog. Last few weeks was full of excitement – an amazing trip to Spain, lots of good food to eat and time to unwind and come back to work with renewed energy. Yes, as all vacations this one ended soon too and I feel I am facing vacation blues. I will share my holiday experience in the blogs to comes but for now this delicious recipe – Vanilla and Jaggery Panna Cotta with Fresh Mango Puree has come to my rescue. It’s screaming summer with the freshness of the ingredients and not to forget mangoes.

Even while the mercury is rising, I cannot stop gorging on desserts. A light, delicious and seasonal dessert is definitely what I crave for during summers. This panna cotta comes together in no time. Creamy, healthy and yummm. A must try for this summer.

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 1 cup Fresh Cream (I used Amul Fresh Cream)
  • 1 cup milk (I used low fat milk)
  • 1 1/2 tbsp ice cold water
  • 1/4 cup organic powder jaggery
  • 1 vanilla pod
  • 3/4 tbsp gelatin
  • 1/2 tsp lemon zest
  • 1 cup fresh mangoes, chopped
  • 1 tsp chia seeds
  • 1 tbsp roughly crushed hazelnuts
  • few mint leaves, to garnish

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METHOD:

  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour fresh cream, milk and jaggery into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the mixture, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Add scraped vanilla from the pod and stir it along with lemon zest.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses/ ramekins.
  • Once it poured into the glasses/ ramekins and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • Blend 3/4 th of the chopped mangoes into a puree and keep aside.
  • Once the panna cotta is set, you can unmould it on the serving plate. Smear some fresh mango puree on the plate along with , fresh mango pieces, chia seeds, mint leaves. Finish off the panna cotta with some crushed hazelnuts and serve immediately.

 

Aam Panna (Raw Mango Drink)

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Scorching heat, the summer holidays, a chilled glass of a tangy and sweet Raw Mango drink that mum used to make before I headed out to play – all that and more is so synonymous with Indian summer season. This Raw Mango Cooler aka Aam Panna is a summer to-do in almost every Indian household. It reminds me of my childhood in every way. Being a mum of a 2.5 year old makes me relive my summer childhood days with my son with this cooler almost every day.

This thirst quencher is made with green raw mangoes along with spices and tastes absolutely delish. Make a huge batch and you won’t be surprised that it will get over so soon.

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RECIPE

INGREDIENTS: (For 6 – 8 people)

  • 3 medium sized Raw Mangoes, peeled and roughly chopped
  • 4 tbsp roasted cumin powder
  • 3/4 cup sugar (you can adjust this depending on your preference)
  • 12 – 15 fresh mint leaves + extra for garnishing
  • 1/2 tsp rock salt (optional)
  • 8 – 9 ice cubes
  • chilled water (according to the consistency you desire)

METHOD:

  • Take the chopped and desseded raw mangoes along with some water and pressure cooker it for 3 – 4 whistles or until its tender and cooked.
  • Once done, let the steam escape and let the mixture cool down completely.
  • Take all the ingredients – cooked mangoes, cumin powder, sugar, rock salt, ice cubes and fresh mint leaves along with some water and blend it to make a puree. (You can store this puree for a couple of days).
  • Take the puree, add some water (depending on the consistency you like for your drink), mix it well and serve in glasses.
  • Garnish with fresh mint leaves, roasted cumin powder and ice cubes and serve.

 

 

One Bowl Fresh Mango Salsa

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Mangoes and Mexican flavors – sounds lovely and oh so yum! Sometimes all you need is a wonderful assortment of fresh and seasonal produce to make something utterly delicious! Mango salsa has been our family’s summer fare when the market is full of ripe and raw mangoes. Whether it is weekend brunches or something fresh and simple for weeknights, this bowl of confetti like colors is a hit!

Yes, my entire family loves Mexican food especially salsa. Sometimes the usual salsa becomes commonplace and this is when fruit salsas come handy. Tangy, sweet and spicy, all loaded in a single bowl pairs well with nachos, tacos or as a relish! So before the mangoes are out of this season, make this amazing salsa for friends and family in just no time!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup raw mangoes, diced
  • 3/4 cup ripe mangoes, diced (I used Alphonso mangoes)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup cilantro, roughly chopped
  • 1/3 cup onion, diced
  • 2 green chillis, deseeded and finely chopped
  • 1 1/2 tsp lemon juice
  • 1/2 tsp honey (optional)
  • salt, to taste
  • freshly grounded black pepper, to taste

METHOD:

  • In a bowl add ripe mangoes, raw mangoes , red bell peppers, onion, cilantro and green chillis and mix it well.
  • Now add lemon juice, salt and black pepper (and honey if the mangoes are too sour for your palate) and mix it well.
  • Keep it in the fridge for 10 – 15 minutes before serving.
  • Take it out and serve immediately and enjoy!

 

Mango and Coconut Chia Pudding

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Say hello to my Mango Breakfast! I have a love affair with mangoes and this coconut chia seed pudding with mangoes was love at first sight. This easy recipe what you can enjoy as a healthy breakfast, it is invigorating for a perfect brunch and creamy and yummy for dessert.

I love this chia pudding for breakfast and enjoying this almost everyday while the mangoes are there in the grocery store. A table full of seasonal and nourishing food is what you need to kick start your day. The perfume of the perfectly ripened mangoes, the luscious coconut milk studded with black chia seed – the combination is irresistible.

So by now you might have understood that there are somethings in summer I cannot resist – one of which is mangoes. While I am digging into my amazing chia seed pudding, whip this up in no time because you can still indulge in guilt free yumminess!

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RECIPE

INGREDIENTS: (For 1 -2 people)

  • 200 ml coconut milk (unsweetened)
  • 1 medium sized ripe mango, diced
  • 1/4 tsp vanilla extract
  • 3 tbsp chia seeds
  • 1 1/2 tsp dried rose petals
  • 1/4 tsp lemon zest (optional)
  • mint leaves, for garnish

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METHOD:

  • In a bowl whisk coconut milk, vanilla extract and chia seeds. Combine well so that there are no clusters of chia seeds.
  • Keep it in a bowl to set overnight in the fridge.
  • Before serving, add lemon zest to the coconut chia mixture and stir it with a spoon.
  • Transfer it to a jar/bowl and top it with diced mangoes, dried rose petals and mint leaves.
  • Serve immediately and enjoy!

Mango Black Rice Salad with Lemon – Ginger Vinaigrette

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Summer + funky salad + mangoes = PERFECT MEAL!

This power salad is a best way to eat healthy and enjoy the gorgeousness of the fruit of the season – Mango. Packed with black rice, fresh fruits, vibrant vegetables, herbs and nuts, this is pure happiness in a bowl. While I enjoy eating healthy food, flavor fatigue strikes in soon. It is important to keep experimenting with flavors, different ingredients and to appreciate the produce of that season. Black rice salad have now become a regular weeknight dinner for me where I can throw in different veggies and fruits in a bowl, drizzle a different dressing and your meal is sorted almost instantaneously. Among the different salads that I have been eating lately, this is my favourite.

Bursting with different flavors and textures, the plethora of color is this dish makes you want to dive into it right there. The earthy rice combined with the lush green broccoli, the sweet mangoes and mild flavor of the shallots compliments each other beautifully well. All this when combined with a ginger scented vinaigrette makes you fall head over heal in love with this dish. Easy to make, easy to assemble and a complete meal to beat this heat!

RECIPE

INGREDIENTS: (For 1- 2 people)

For the salad:

  • 120 grams uncooked rice, soaked in water for atleast 8 hours
  • 1 cup diced mangoes (I used alphanso mangoes)
  • 1 cup broccoli florets, blanched in salt water until slightly soft
  • 1/4 cup shallots, julienne
  • 2 tbsp fresh basil leaves, roughly torn
  • 2 tbsp almond slivers, lightly toasted

For the dressing:

  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tbsp agave nectar (you can use honey)
  • 1/2 tsp dried mint
  • 1/4 tsp freshly grated ginger
  • 4 cloves of garlic, smashed
  • salt, to taste
  • freshly grounded black pepper, to taste

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METHOD:

  • Take a saucepan with water and bring it to boil. Now add the soaked black rice with a bit of salt and let the rice cook on medium flame until all the water has bbeen absorbed.
  • Meanwhile using a wire whisk combine extra virgin olive oil, lemon juice and agave nectar until well incorporated.
  • Add the freshly grated ginger, dried mint, garlic, salt and pepper and stir it. Transfer this dressing to a jar and put it in the fridge until you serve the salad.
  • Once the rice has been cooked, take a salad bowl and toss in the cooked rice, diced mangoes, blacked broccoli, shallots, torn basil leaves and half of the slivered toasted almonds.
  • Drizzle with a generous amount of the salad dressing (right before serving). Combine well and serve the salad topped with the remaining toasted almonds.

Enjoy and stay healthy!