Cooking with Mango Contest - 2009

MANGO SCHLAGSAHNE

Ingredients:-
Mango puree- 1 tinWhipping cream- 150 grmsmilk-1/4 cupAlmonds- chopped-2 tspnsDry coconut powder- for garnishingSugar- As needed( approx- 3 tspns)
Method:-
Blend all the above said ingredients and make it as a thick puree. Cool it and serve them by garnishing it with dry coco powder.
Please see the link below.http://shrunil.blogspot.com/2008/09/mango-schlagsahne.html

-- -Cheers

Shruthi

Mango Kesaribath

People who are Mango freaks have one more reason to celebrate the unbeatable favor of this fruit. Mango Kesaribath apart from being finger licking delicacy can be eaten as morning breakfast or as a dessert or as prasadam / naivedam. This recipe is just like regular Kesaribath except the part that it has ripen mangoes in it to bring out a complete superior grand taste. Try it, you will love it.

Ingredients
One cup Ripen Mangoes (cut into cubes, without the skin)
¾ Sooji rava
One ¼ cup sugar Few Kesar Few cashew, pistachio, and dried grapes
Pinch Cardamom powder
Ghee


Method:
In a nonstick pan, roast cashew, pistachio and dried grapes using one spoon of ghee. Once roast, keep it aside. In the same pan roast sooji rava using one spoon of ghee. Once the rava is hot and turned to light brown, keep is aside too. In the same pan add 3 cups of water. Bring it to a boil and add cut ripen mangoes and stir for one 30 seconds. Add roasted rave to the boiling water, add few kesar and sugar and allow it to cook. Close the lid of the pan and simmer the heat. After 5 minutes add ghee to make sure the rava doesn’t stick to pan. Add cardamom powder and all the roasted nuts. Give it a good stir. Mango Kesaribath is ready to eat.


- Preeti

Mango Pie

Ingredients:

Mango pulp
Geleatin - 1 pack
Pie crust
Fatfree-cream cheese 1/2 of the box

Method:

Mix Gelatin in little water to make a paste.Heat water to lukewarm and then take it aside and add the gelatin paste and stir properly so that no lumps are formed.Now add 1/2 tin of the mango pulp ,cream cheese,gelatin to the blender(or u can use hand mixer) and blend it properly(for abt 2 mins).
Now pour this inside the crust and keep it in the refrigerator and allow it to set for about 7-8 hrs or overnight.
Pie is ready to eat..

If you use 2 crust then u need a full tin of mango pulp.
U can use fatfree cheese or full fat cheese,left upto you.
Mango pulp has enough sweet so no need to add sugar..

TIP:

If the mango pulp is left,add curd,milk and little bit sugar(if needed) a pinch salt and elachi powder n blend it to make MANGO LASSI :)..

Njoy..Let me know once u try..

Luv,
Anu.

Mango Cake

Here is my recipe for a simple yet delicious mango cake.

Ingredients:

1 cup of Semolina/Rava/Sooji ( I used the fine variety)
1 cup Mango pulp ( I used ready made Kesar Mango pulp for this/ even fresh mango pulp should be fine)
1/2 cup Butter (melted)
1/2 cup Sugar
1 teaspoon Baking powder
½ tsp elachi powder

¼ cup chopped walnuts, raisins(optional)



Method:

There is no need to roast the rava/sooji.


Pre-heat the oven to 375 degrees.
Mix the Sooji(Rava) with sugar, cardamom, nuts(optional) and baking powder.
Next add melted butter and mix well. Finally add the mango pulp and mix again. Let it sit for 10 minutes.
Place in the oven and bake for 25-30 minutes. Be careful and keep a close watch after 20 minutes.
Check with a fork to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake becomes hard.
Allow to cool completely and then cut and serve.


Rashmi

Mango Gelatin Cheese cake

Here is my entry for the contest : Mango Gelatin Cheese Cake

I have attached 2 pictures, one for the ingredients and the other one is the end product. Sorry couldn't include cake mix in the ingredients picture.

Here is the receipe:

Ingredients:
Mangoes - 2 (The original recipe calls for pureed Mangoes, but i have used the ripe mangoes and pureed it myself)
Cake Mix - 1 (18.25 Oz box)
Unflavoured Gelatin - 1(3 Oz)
Large Eggs - 4
Vegetable Oil - 1/2 cup
Water - 1/4 Cup

For Frosting:
Cream Cheese - 1 (8 Oz)
Butter - 1/4 cup
Confectioners Sugar - 1 Cup

Preheat oven to 350 degrees. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine Cake mix and gelatin. Add pureed Mangoes, Eggs, Vegetable Oil, and Water. Beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let Cool completely.

For Icing, blend together Cream cheese, Butter and Confectioners sugar. Apply it on the cake and refrigerate it for 2 hours and then serve.

Regards,
Roopa

Mango Salsa

My recipe for this contest is Mango Salsa.Its a simple and easy snack.

Ingredients:
1 riped and sweet Mango(chopped into small cubes)
1/2 onion finely chopped
1/2 Red bell pepper finely chopped
1/2 tomato small cubes
1-2 Green chillies finely chopped
Fresh cilantro for garnishing
salt to taste
1tsp Lemon juice(optional)

Method:
Mix all the ingredients and serve with tortilla chips/ pita chips of ur choice.

cheers
-Soumya Arun.

Tindi contest 2009

Akki Roti/Ujju Roti
~~~~~~~~~~~~~~~~

Ingredients:-

Rice flour:- 1 cup
oil- 1 tspn
salt- 1/2 tspn
Water:- 1.5 cup

Method:-

• Take some water in a deep vessel. Boil it by adding salt and oil.
• When the water starts boiling add rice flour slowly. Place a wooden stick in between the rice flour.
• Cover the lid by leaving some space for the steam to go.
• Leave it on a low flame for about 15 mins.
• Take out from the stove. Its time to stir properly when it is hot. Stir thoroughly with the wooden stick or any other spatula.
• Make small balls out of it and knead it as chapathi dough. Use rice flour and make it as small rotis carefully as shown below in the picture.( Dough will be softer than chapathi dough, So be careful in making rotis)
  
• Place the rotis on a pan on a medium flame and turn both the sides until it become little harder and golden brown.
• Enjoy these soft Bilaavalagalu with any curry.

-By Shruthi Sunil.



Sabu Dana Khichdi
~~~~~~~~~~~~~~~~



Ingredients:
1 cup sabu dana
1/2 cup Roasted peanuts
1tbsp Red Chilli powder
1/2 tbsp Salt
Coriander to garnish
oil
Mustard seeds
Curry leaves

Procedure:

1. Soak sabu dana for an hour.Drain all the water and let it sit for 3-4 hrs.
2. Grind dry the roasted peanuts. Mix this powder, Red chilli powder and salt with sabu dana. Mix well.
3. In a pan, add 3 tbsp of oil.Add mustard seeds,once it splutters add curry leaves.
4. Add sabu dana mixture in to the pan , and fold it smoothly for 15 mins.
5. Garnish with coriander leaves.
6. Eat with yogurt. Yummy...........

-By Asha Vasu.

Rave Dosa

Ingredients for Dasa :

One cup Rice flour

3/4 cup Maida flour

Half cup suji rava

One cup grated carrot

One cup chopped red onions

Chopped coriander and curry leaves

Chopped green chilies

One spoon Jeera

Salt to taste

Method: Mix all the above ingredients in a blow with water. The batter should be watery consistent. Heat iron griddle. Greece it well and pour the batter on hot tava and form a dasa shape. Batter spread around the tava since it is diluted consistent. Allow the dosa on tava till it is done and can be removed easily from tava. Put oil while dosa is on tava as needed. Remove and eat while it is hot and crispy.

Raw mango coconut chutney

Ingredients for chutney:

One cup coconut

One cup chopped raw mangoes

Green chilies

Ginger

Chopped coriander

Urad dal

Channa dal

Mustard seeds

Curry leaves

Salt to taste

Oil for seasoning

Method: Grind coconut, raw mangoes, chilies, ginger, coriander and salt in a mixer by adding water. Grind well for a smooth paste like consistency. Transfer the chutney to a bowl and season it with mustard seeds, curry leaves, udral dal and channa dal. Chutney is ready.

-By Preeti Rao.


Raagi Rotti
~~~~~~~~~~


Ingredients:

Ragi Flour - 1 Cup
Onion - 1 Small (Finely Chopped)
Green Chillies - 4 (Finely Chopped)
Coriander leaves - 3 stalks
Fresh Coconut - 1/4 cup
Salt - To taste

Get some water to boiling point. In the mean while, mix all the above ingredients in a bowl and slowly add the boiled water to make a dough. Take a tennis ball sized dough and pat it on the slightly greased tawa and spread it evenly. Cover and cook. When done, flip and cook the other side too.

Receipe for Coconut Chutney

Ingredients :

Coconut - 1 cup
Green chillies - 4
Coriander leaves - 3 stalks
Ginger - 1/2 inch piece
Roasted Gram (Hurigadale) - 1/2 cup
Tamarind - small piece
Salt - to taste

Put all the above ingredients except coriander leaves in a mixer and grind till coarse. Garnish with coriander leaves and add Hing, mustard seasoning.

You all enjoy the visual treat,

-by Roopa Murthy.

Quinoa Upma
~~~~~~~~~~~~


My entry for this event is Quinoa Upma.

The only thing that differentiates this from a normal upma / uppittu recipe is the grain used.

Quinoa (pronounced as "keenwa" ) is a grain like seed of the plant.

It is a complete protein with very less fat. ( This is very good news for vegetarians ! )

Its high in fiber and provides a good source of iron and magnesium.

Its very easy to digest, making it a good choice for kids too.

Its a good subsitute for rice / rice products like rava )

Quinoa is available in whole food stores and at Sprouts.

For every 1 cup of quinoa, add 1.5 times water and pressure cook for one whistle.

Alternatively , it can also be cooked over the stovetop.

The recipe is as follows :

Ingredients :

1/2 C quinoa, washed , rinsed , drained.

1/2 onion , chopped / sliced thin

1/4 C diced bell pepper (of your choice, for more colour, use all 3 ! )

1/2 C mixed frozen veggies

1 tsp minced fresh ginger

1 tsp jeera powder

1 tsp dhania powder

1 tsp garam masala powder ( optional)

1 pinch ( black pepper powder)

1 - 2 tsp salt ( or to taste)

Seasoning :

2 tsp canola oil

1 tsp urad dal

1/2 tsp jeera

1/2 tsp mustard seeds

2 - 3 red chillies

2 -3 curry leaves

1 pinch hing

2 - 3 tsp peanuts (optional)

Method:

Cook the quinoa either in the pressure cooker or on the stove stop.

Fluff the grains with a fork. Set aside.

Prepare seasoning in the pan in which you plan to make the upma.

Heat oil on medium flame. Add peanuts, urad dal, jeera , mustard seeds.

When the mustard starts spluttering, add hing, red chillies, curry leaves and fry for a few more seconds.

Add the onion and the ginger and fry until onion is slightly cooked.

Then add the bell pepper and the mixed veggies and cook until the bell pepper is slightly soft ( you dont want mushy vegetables).

Add the jeera , dhania, garam masala , black pepper powders. Also add the salt.

Mix thoroughly.

Now add the cooked quinoa and mix well with a gentle hand.

Taste for flavour and adjust accordingly.

You can add lemon juice and coconut for more flavour.

Garnish with coriander leaves and serve !

This can be paired up with a nice milkshake and served as brunch !

Try it and let me know !

- By Chhaya.

Sakrepatna Idli
~~~~~~~~~~~~~

I ate this TINDI 1st time at my in-laws place 10 yrs back and I am fond of this TINDI...So i call it Sakrepatna (my in-laws place) Idli..

INGREDIENTS:

------------------------

Akki Rava-2 cup

Kadlebele -little,

Jeera- litlle

Green chilles-to ur' taste

Cilantro

Onion-upto u

salt-to taste

raw coconut..(add more for gud taste) or u can skip if u r health contious..

Method

-----------

Boil 4 cups of water with salt,and add Rava to it and close the lid and switch off the gas after sometime.Let rava stay there for sometime.

Then shift that to a hallow vessel and mix onion,green chilles,jeera,channa dal,cilantro and coconut and mix properly..and from ur hands make balls of it and press it to Idli shape and steam it until channa is soft and done..

Take it out and eat with coconut chuntney..just awesome...

Hope u all will enjoy this...try it n let me know.

-By Anupama Raveesh.

[Anupama's Entry was not in the contest as there were no Photos and she gave me the permission to put her recipe on the blog.Thanks Anu for being such a sport.]