SWEET MANGO CURRY RECIPE

Sweet mango curry / Ambe umman is a typical Konkani cuisine made out of ripe mangoes and jaggery. It is usually made in festival occasions . Of course ,it is a Kid’s favourite dish. So the next time when you have ripe mangoes, you should try this. 

INGREDIENTS

1.    Ripe mangoes : 2
2.   Jaggery : 1 cup
3.    Salt : a pinch

TO TEMPER

1.    Oil : 2 tsp
2.    Mustard seeds : 1 tsp
3.    Cumin seeds / jeera : 1 tsp
4.    Red chillies : 2
5.    Black pepper powder : 1 tsp
6.    Curry leaves: 1/2 spring

METHOD

1.    Clean mangoes well and cut into medium sized chunks without removing  the skin of mangoes.
2.    Cook mangoes by adding required amount of water ( nearly two cups).When the mangoes are half cooked, add grated jaggery ,a pinch of salt and lower the flame till the mangoes get cooked.
3.    Heat oil in a pan. Splutter mustard seeds, cumin seeds / jeera , red chillies, pepper powder and curry leaves. Make sure it doesn’t get burnt.
4.    Pour it into the cooked mangoes and mix well.
5.    Serve hot.

SUGGESTION

1.    If the jaggery used is salty one, no need to add salt .

2.    Make sure that the mangoes are not get overcooked. Otherwise the curry will lose its texture as the flushy part of mango will get separated from the skin.

3.    You can vary the amount of jiggery according to your taste buds.

FRIED CAKE/ VETTU CAKE RECIPE

INGREDIENTS

1.    All purpose flour/ Maida : 1 cup

2.    Baking Powder : 1 tsp

3.    Sugar : ¼ cup

4.    Egg : 1

5.    Cardamom powder : 1 tsp

6.    Milk : As required

7.    Oil for deep frying

METHOD

1.    Mix all purpose flour, baking powder , sugar and cardamom powder in a bowl.

2.    Beat the egg well and add to the bowl to get a tight dough. At this stage milk can be used to make the dough perfect.

3.    Keep it aside for 25 minutes.

4.    Roll the dough into cylindrical shape and cut into equal sized square shapes.

5.    Make two medium deep cuts similar to a cross using a sharp knife.

6.    Deep fry in oil with the cut face down first, till it get fried.

BREAD PUDDING RECIPE

Bread Pudding is an easy to make pudding.I have tried eggless bread pudding here so that vegetarians can also try it.Caramel coating can be added to enhance the taste and look.

 

INGREDIENTS

1.    Bread pieces : 4
2.    Milk  : ¾ cup
3.    Sugar : 5 ½  tblsp
4.    Sugar(For caramel) : 1 tblsp
5.    Water : 1-2 tsp

METHOD

1.    Cut the bread into small pieces and add milk to it. Mash it well with a hand masher. Add sugar to the mashed content, mix well and keep aside.
2.    Heat a pan with 1 tblsp of sugar and 1 tsp of water .Tilt the pan frequently for even heating. Heat the sugar  upto the stage when it starts to turn golden yellow in color. Don’t burn the sugar which will give an odd taste.
3.    Pour the caramel into a 6 inch flat bowl, tilt the bowl for even distribution of the caramel at the bottom as well as covering a bit to the sides.
4.    Allow it to set for two minutes.
5.    Pour the bread mixture into the bowl.
6.    Cover the bowl using an aluminium foil with holes on the foil for steam to escape.
7.    Steam cook it for 20-25 minutes using a pressure cooker without the valve on top.
8.    Switch off the flame and allow it to cool.
9.    After cooling, keep the bowl in refrigerator for minimum of  3 hours ( keeping it a day in refrigerator will give better texture and flavour).
10.  Invert the bowl to a plate.
11.  Cut into desired shape and serve it with nuts or caramel on top.

SUGGESTION

1.    Heating the sugar after turning to golden yellow color will give a bitterness to the pudding.
2.    You can also prepare this pudding without caramel coating.
3.    Try to use the exact quantity of milk and sugar as mentioned, excess of one added may make the content sticky and it won’t set properly.
4.    Refrigeration of the content for a day will give better flavor and texture.