Life As I Know It

Here’s one more mango recipe as requested before we finally bid the fruit adieu until next summer! Mango chutney is a common dish during summers in most Konkan homes and is called Ambuli guli. You can have it with curd-rice, chapatis, dosas or use it as sandwich chutney. This tangy chutney is a must try for all raw-mango loving folks. Ingredients: 1 Raw Mango ½ a coconut freshly grated 8-10 Big garlic pods 3 Green chillies A few sprigs of coriander leaves Salt Method: 1. Wash mango and wipe thoroughly and chop it. 2. Grind coconut, mango pieces, chilly, coriander and garlic into a fine paste. 3. Transfer to a bowl and add salt and mix well. Notes: 1. There is no strict rule about the quantity of ingredients used as it all depends on exactly how sour the mango is. 2. You can store the chutney in an air tight container and refrigerate it and it will stay 'good' for a week. Love Mangoes ? Here are a few more recipes you would enjoy making and eating :)  Aamras Puri , Mango Sambar...

One of my favorite mango dishes is Aamras puri. It satiates my love for deep fried food and sweets. This has been a staple at home because we all love mangoes and Amma makes this for brunch during summers. The fact that it is such a simple recipe only makes it a more desirable dish. Here’s how you make it! Ingredients: 5 Raspuri/Payri mangoes 1 Glass of milk Sugar ( according to taste) 6 Elaichi/Cardamom pods finely powdered Fistful of raisins/kishmish Fistful of chopped cashews Method: 1.Thoroughly wash the mangoes and peel them. 2.Put mango pulp in the mixer and if you are up for it squish out the pulp around the seed and put the same in the mixer. 3.Once you have the juice ready, taste it. If required, add sugar. Then quickly mix the same and add a glass of milk and blend in the mixer again and transfer to a bowl. 4.Garnish it with cardamom powder and cashews and refrigerate. Serve chilled with hot puris.

I love mangoes and this blog has given me the opportunity to get a little adventurous in the kitchen. I don’t particularly have a specific fondness for food from any particular region but I do love certain vegetables and curries made using those. I found this yummy sambar recipe from Sharmis blog but tweaked it according to my taste. Ingredients: 2 Medium sized raw mangoes 3/4 th Cup toor dal 2 Tsp heaped sambar powder 2 Medium sized onions 2 Tsp oil 1/4 th Tsp fenugreek seeds (Methi) ½   Tsp urad dal A pinch of turmeric powder Salt To season: 1 ½ Tsp mustard seeds 2 sprigs of curry leaves 2 Red chillies         1/4 th Tsp hing (Asafoetida) Method: 1.      Wash and wipe the mangoes dry and chop them into bite size pieces. 2.      Pressure cook toor dal for 4 whistles. 3.      Heat kadai, add oil, fenugreek seeds, urad dal, onion. 4.      Once onions turn brown, add...

It’s summer and how can we not mention the king of fruits! SMS’s mother makes the best ever puliogre (Tamarind Rice) I have ever tasted in my whole, entire life. I have been eating the puliogre she makes for 18 years now and the taste hasn’t changed in the slightest and my love for it has increased over the years. Aunty is an amazing cook and since we are now no longer little girls she has been kind enough to share one of her recipes with us. Aunty is tam - bhram and this mango gojju is as authentic as it can get. Ingredients: 12 medium sized raw mangoes 7 - 10 Tbsp oil 2 heaped Tsps of mustard Lemon sized ball of jaggery 3 - 4 Tbsp of tamarind juice 6 - 8 Tbsp of sambar powder 12 sprigs of curry leaves 5 - 7 Tsp Salt Method: Part 1 - Prep:     1.      Wash and dry the raw mangoes thoroughly. Cut the tops near the stem and then peel the mangoes. Then proceed to grate the mangoes. 2.      Soak a gooseberry sized ball of tamarind in water...