Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Sunday, May 18, 2014
A Spicy Dicey Mango Relish
I found myself in possession of some nice, fat shrimp, which I planned to spice up and sear simply (I promise to show that recipe at a future date). I was thinking of topping with some kind of fresh salsa, when I saw Michele had bought some mangoes for a lassi (I promise to show that recipe at a future date).
As luck would have it, the mangoes were sitting near a can of coconut milk, and I remembered the rice pudding video, and the diced mango technique I had so casually promised. The rest of the story is kind of anti-climatic.
This mango relish is wonderfully versatile and infinitely adaptable. It might be at its best simply enjoyed with tortilla chips, but a close second would be as I used it here, to dress some kind of spicy meat. It was crazy good on these shrimp. Promise me you will give it a try soon…or at a future date. Enjoy!
Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred chilies
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”
View the complete recipe
View the complete recipe
Wednesday, February 26, 2014
Mango cheese cake gateau
Mango cheese cake gateau
Ingredients for base
- Sponge cake of 3 eggs
- Eggs 3
- Caster sugar 3 ounce
- Flour 3 ounce
- Vanilla essence ½ tsp
- Baking powder ½ tsp
Ingredients for filling
- Curd cheese 12 ounces
- Caster sugar 4 ounces
- Gelatin 1 ½ tbsp
- Water ¼ cup
- Mango essence ½ tsp
- Cream whipped 2 cups
- Egg whites 3 stiffly beaten
- Mangoes chopped 1 ½ cup
- Make sponge cake, cut into 2 horizontally.
- Beat curd cheese with caster sugar, add mango essence and dissolve gelatin, beat egg white stiff keep aside, beat cream stiff and fold in the cheese mixture, also fold in the egg whites, place 1 piece of cake into a 8 inch cheese cake pan, spread with mangoes chopped, spread cheese cake mixture, top with second sponge layer, chill until set. Remove from the tin, dust the top with sifted icing sugar, decorate with whipped cream and mango balls. Serve chilled.
Saturday, February 1, 2014
Methumbo vaghariya keri Raw Mango spicy sweet and sour pickle
1. 2 cups diced unripe(green) sour mangoes
2. 2 cups brown sugar or jaggery
3. 3 tablespoon sunflower or sesame oil
4. 1 teaspoon asafetida
5. 2 teaspoon mustard seeds
6. 1 teaspoon fenugreek seeds
7. 1 teaspoon cumin seeds
8. 1 teaspoon fennel seeds
9. 2 dried whole red chilies
10. 2 small stick cinnamon
11. 2 bay leaf
12. 1 teaspoon turmeric powder
13. 1 teaspoon salt
14. 3 tablespoon methiyo masala /sambhar masala or pickle masala
Method:
1. Wash clean and peel the mangoes, cut in small pieces.
2. Heat oil in pan add asafetida, mustard and fenugreek seeds let it splutter.
3. Than add cumin and fennel seeds along with red chilies, cinnamon and bay leaf.
4. Now add diced mangoes and turmeric powder and mix very well. Cook in medium flame until mango gets tender ( u may need to add 1 tablespoon of water, if ur mangoes are little juice like my than u no need).
5. Now add brown sugar and bring it to boil. Stir occasionally.
6. Cook till mangoes are cooked and mixture is semi set or 5 to 7 minutes. (It will thicken further when cool.)
7. Turn off the flame and add methiyo/ sambhar masala. Mix very well.
8. Set aside to cool than pour it in sterilized bottle store about 3 to 4 month than refrigerate for later use.
9. Good going with roti, paratha, thepla, dhebra or bread.
Note: If u want more syrup in pickle than additional half cup of sugar.
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