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!

 

Mango Smoothie Bowl

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Each day being hot and muggy, you need something absolutely delicious to recharge yourself.  Off late breakfast had become mundane and to break from the typical options, I started making more creative options. This smoothie bowl is a pretty start to my day. After sweating it out in the gym, my husband and I are lured to these smoothie bowls almost instantaneously.  This smoothie bowl is great guilt-free make ahead breakfast option that leaves you satisfied and happy.

There are myriad of options with which you can play around while making your bowl, however this Mango Smoothie Bowl is a nice way to honor the summer by including the most delicious mangoes available in the super market. The bursts of different flavors from the fruits makes you crave for more. The simplicity in preparation and inclusion of super foods and healthy ingredients in this bowl makes you devour this yummy bowl.

After all that sweet sweat, you deserve this little reward. Why wait, go and make your favorite breakfast bowl now!

RECIPE

INGREDIENTS (For 2 people):

For the base:

  • 2 cups low fat yoghurt
  • 1 medium sized alphonso mango roughly chopped
  • 2 tsp agave nectar (optional, or you can substitute with honey)
  • 1 tsp black chia seeds
  • 1/2 cup rolled oats

For toppings:

  • 1/2 cup pomegranate seeds
  • 1/2 cup freshly grated coconut
  • 1 plum, cut lengthwise
  • 1 tsp black chia seeds
  • 10 – 12 pieces dried berries
  • 1 alphonso mango, diced

METHOD:

  • In a blender mix 1 mango and yoghurt until it forms a smooth puree.
  • To this mixture add agave nectar, chia seeds and rolled oats and mix well until well incorporated and oats don’t form clusters.
  • Divide this mixture evenly between 2 bowls in which the dish will be served ultimately.
  • Refrigerate it overnight or atleast 8 hours.
  • 30 minutes before serving, top the oats mixture with diced mangoes,pomegranate seeds, grated coconut, plums, chia seeds and few dried berries.
  • Dive in!

 

Pearl Barley Salad with Lemon- Honey Vinaigrette

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This oh-so-delicious salad is wholesome and packed with so much flavor. It’s become my absolute favorite since it requires nothing exotic. Its full of ingredients that is always available in our pantry.  The crunch from the veggies, the freshness from the fruits and the zing from the vinaigrette makes you want to go back for more.

Certain ingredients have such strong memories (not good ones!) attached to them that it becomes so difficult to get over it. One such ingredient is pearl barley. As a kid my mum used to give me barley water since it boosted your immunity and kept fever at bay. I hated the sight of it. And suddenly times have changed. Being a mum myself, I wanted to introduce barley to my son but definitely not the way I had it. I wanted it to be more interesting, colorful and appealing. I was contemplating between a barley soup versus barley salad. Seeing a whole array of fresh produce in my fridge I had to toss up a salad. My husband, my lil one and me – we all loved it. I keep making iterations to this recipe and its simply amazing. Its vibrant, its fresh and its delicious.

So when you face time crunch and yet want to eat something interesting, this is the recipe to fall upon. Be healthy, be happy – keep enjoying this salad!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

For the salad:

  • 1 cup cooked barley
  • 1 raw mango, diced into small cubes
  • 1 medium red bell pepper
  • 1 large tomato, cut into small cubes
  • 1/3 cup basil leaves, roughly chopped
  • 1/4 cup lightly toasted pine nuts
  • 2 tbsp dried cranberry, roughly chopped (optional)
  • 3 orange segments for garnishing (optional)

For the dressing:

  • juice of 1 1/2 medium sized lemon
  • 2 tbsp olive oil
  • 1 1/2 tbsp honey
  • 1 tsp dried mint
  • zest of 1 lemon
  • salt, to taste
  • freshly grounded black pepper, to taste

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METHOD:

  • In a glass jar/bottle combine lemon juice, olive oil, honey, dried mint, lemon zest, salt and freshly grounded black pepper. Put the lid and give it a good shake until all the ingredients are combined.
  • Place it in the fridge for atleast 15-20 minutes.
  • Meanwhile, take a cooking brush and brush olive oil on the red bell pepper. Put it to roast on the gas flame.
  • Make sure all the sides are well charred. Once that is done, remove it from the flame and put it in a bowl filled with ice water.
  • Deseed it, remove the skin partially and chop it into small cubes, similar to how the other ingredients have been chopped.
  • In a bowl combine diced raw mango, red bell pepper, tomatoes, basil leaves, cranberry and 1/2 toasted pine nuts and keep aside.
  • Take the serving plate, put a generous amount of pearl barley in the center. Place the vegetable and fruit mixture on top. Garnish it with toasted pine nuts.
  • Just before serving, take out the dressing from the fridge, give it a good shake and drizzle it over the salad and dig in!

Enjoy!

No-Bake Mango Cheesecake

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Here comes another mango recipe which is a must add to your repository – Mango Cheesecake. Recipes after recipes keeping popping in my  mind as I see juicy and sweet mangoes in my fridge. This cheesecake recipe is a walk down the memory lane. My mum started making different variations of this cheesecake. Once the cream cheese was more readily available in the market she tried her hands in making cheesecake with it. It was yummy, but I was completely enamored by this recipe of hers since it was lighter on the palate. And now this mango cheesecake recipe is my personal favorite. Its a delicious no bake recipe where you can celebrate the true flavors of mango.

I have tried this recipe only a couple of times and its turned out to be fabulous. The colors are vibrant, the flavor so perfect that it makes you want more. Be innovative, ornate it as you want, set it as you want since it’s your story, its your creation. So why wait, grab your baking equipments, grab those perfect alphonso mangoes and make this yummy cheesecake this summer.

RECIPE

INGREDIENTS: (For 8 inch springform pan)

For the crust:

  • 2 cups digestive biscuits, finely powdered (I used McVities digestive biscuits)
  • 100 gms salted butter, melted
  • 1/4 tsp star anise powder (optional)
  • 1/4 tsp dry ginger powder (optional)

For the filling:

  • 200 gms of chenna
  • 200 ml sweetened condensed milk (I used milkmaid)
  • 3 1/2 tsp gelatin
  • 125 gms cooking white chocolate
  • 1/4 tsp vanilla essence
  • 150 gms mango puree (optional)
  • 1 cup of mango pieces (optional)

For the topping:

  • 300 ml mango puree
  • 3 tsp gelatin
  • 1 tsp lime juice
  • few mint leaves, for decoration (optional)
  • assorted fresh berries, for decoration (optional)
  • diced mangoes, for decoration (optional)

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METHOD:

  • Mix the finely crushed digestive biscuits, star anise powder and dry ginger powder with melted butter and put it in the bottom of the springform pan or Borosil pan (or any other bowl in which you want to set your cheesecake). This mixture will form the crust of the cheesecake.
  • Microwave the Borosil pan for 40 – 45 seconds. In case you are using the springform pan, combine the ingredients in a microwavable bowl, microwave for 40 – 45 seconds and spread the mixture evenly in the spring form pan.
  • Soak gelatin in cold water and stir to avoid forming lumps. Put the soaked gelatin bowl on top of warm water and stir. (Please soak the gelatin for filling layer and topping layer separately.)
  • Melt white chocolate using double boiler method.
  • Put chenna, melted chocolate, milkmaid (condensed milk), gelatin, vanilla essence and mango puree (optional) in a food processor and combine until it forms a smooth liquid paste.
  • Transfer this liquid mixture in a bowl and add mango chunks and mix well.
  • Put this mixture on top of the crust and allow it to freeze for 20 – 25 minutes.
  • Take the soaked gelatin mixture for the topping layer and combine it to the mango puree and lime juice.
  • Spread it over the cheesecake filling layer and set it fridge for 3 – 4 hours, or until set properly.
  • Before serving top it up with assorted berries and mint leaves or diced mangoes and mint leaves or whipped cream and serve after 30 minutes.

Enjoy!