Mango-Milk-Shake

#MangoMilkShake : We are almost at the end of Mango season. I had been relishing mangoes like Panganapalli, Raspuri, Mallika, Malgoa, Neelam and so on in Mysore for the past four years. This year I missed those mangoes. But lucky! I am enjoying a single variety called Langra.
Yes, there are two huge mango trees in my house and have been giving tasty mangoes since May this year. The Langra mango is sweeter than those mangoes and unlike other varieties its skin doesn't change to yellow when it gets ripened. It is firm & juicy and doesn't have much fiber also.

 Who would say no to a tasty and juicy mango!! The best way of consuming mango is by enjoying juicy pieces after cutting the fruit using a knife. Another way is by pulling off the skin by front teeth and then biting off a big piece from mango by teeth, enjoying its sweetness by our tongue and sending it down through the food pipe to the stomach. No one can eat a mango in this way without messing up one's hand and mouth. I prefer eating mango in this way and enjoy its natural taste and aroma. But once in a while used to enjoy fresh mango juices in juice shops.

During Summer season juice shops sell different bottled mango drinks of various brands each claiming its drink contains the true pulp of the best mango. Some juice shops prepare fresh mango juice when you ask for it.
A delicious mango drink called mango milk shake done from mango pulp, milk, sugar & other ingredients is made as a special drink in some juice outlets. If anyone tasted it once would definitely get addicted to it because of the mango flavor. Keeping that taste in mind I tried to prepare a special mango milk shake at home from Langra mango in my own way.
I have included Mint [ Pudina ], Karpooravalli [ Omavalli ] and jaggery of Date palm [ ஈச்சமரம் வெல்லம் ] and milk.
Jaggery made from Date palm is widely available in West Bengal and its taste is just like honey. Nowadays I am using its syrup in tea, coffee and juice. I know, it is not available in other places and normal jaggery from sugarcane can be used instead of Date palm jaggery.

#Mint [ #Pudina ] belongs to the genus Mentha of Lamiaceae family. Mints are aromatic and perennial herbs. Mint leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste and widely used in lots of culinary dishes for its aroma. Pudina leaves are rich in nutrients. They help to relieve indigestion, could improve brain function, to tackle bad breath and subjectively improve Cold symptoms.
#Karpooravalli [ #Omavalli ] is a herb just like mint belongs to the same family Lamiaceae and its scientific name is Plectranthus amboinicus. It is known by various names such as Indian borage, country borage, Cuban Oregano, French Thyme, Indian Mint, Mexican mint, Spanish Thyme, soup mint. The leaves are pungent in taste and aromatic just like Ajwain [ ஓமம் ]. The leaves are used to treat cough and cold. I regularly prepare chutney and rasam using these leaves. But what I feel is that it is advisable to consume fresh leaves to get relief from cold, cough and throat infection. I also found out that its pungent omam taste remains intact when it is taken fresh. Those who are hesitant to eat fresh pudina and karpooravalli this milk shake would be beneficial.

Preparation Time               : 15 mins
Making Time                     : 5 mins
Can get approximately 1 to 1 1/2 cup mango milk shake.
{ the quantity depends on the type of mango selected }

Ingredients :
1	Mango
1/2 cup	Milk
4 Tsp	Jaggery powder [ adjust ]
4 - 5	Karpooravalli [ Omavalli ] Leaf
10 - 15	Mint [ Pudina ] Leaf
1 pinch	Salt

Method :
Boil milk and keep aside to cool down.

Take jaggery in a small bowl and pour hot water over it.
Mix with a spoon to dissolve jaggery in water.
Set aside.

Now wash mango in water two or three times.
Peel off skin and cut flesh into big pieces.

Combine mango pieces, milk, karpooravalli leaves, mint leaves and salt in a mixie jar.
Run mixie for a minute.

Now open the jar and add jaggery dissolved water.
Close the jar and run the mixie till all ingredients blend together.

Transfer into tall glasses.
Top it with thinly chopped mint and karpooravalli leaves.
Enjoy aromatic and tasty mango milk shake.

Note : Some people don't like the taste and flavor of mint and karpooravalli leaves when blended along with mango. If so then blend mango, milk, jaggery and salt together. Then garnish the drink with thinly chopped leaves of mint and karpooravalli.

You might also like to try

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Muskmelon Mango juice

For other Juice, Soups and Porridge varieties

Refreshments

Maangai-Thokku

#MaangaiThokku #MangoPickle : Is there anyone who doesn't like thayir sadham with tangy n spicy maangai thokku [ Curd rice with mango pickle ]. It is one of the best mouth watering combinations!
Mango pickle can be prepared with either sour or mildly sour mango variety.
The mango is sliced into thin slices after removing the skin. Then it is steamed either in a pressure cooker or using a idli maker. After that starts the real process of making thokku.
Now let us see the method of preparation.

Ingredients :
1/2 Cup	Mango slices
1 Tsp	Red chilly powder [ adjust ]
1/4 Tsp	Turmeric powder
1/2 Tsp	Asafoetida powder
1 Tsp	Salt [ adjust ]
1 Tsp	Mustard seeds
1/4 Tsp	Fenugreek
5 Tsp	Gingelly Oil [ till/sesame oil ]

Method :

Add 1 cup of water to a pressure cooker.

Take mango slices in a vessel and keep inside the pressure cooker.

Close the lid and do not put weight on.

Cook on medium heat for 8 - 10 minutes.

Take out after that and keep aside.

Heat a kadai with 1/2 Tsp of oil on a stove over a small flame.

Fry fenugreek until it turns golden color.

Transfer into a mortar and pestle.

Powder roasted fenugreek and keep aside.

Now add remaining oil into the same kadai.

Heat over a medium flame.

Splutter mustard seeds and then add asafoetida powder.

Immediately after that add steam cooked mango.

Stir well till its raw smell goes off.

Then add red chilly powder, turmeric powder and salt.

Mix well and allow to simmer on slow flame.

Keep stirring at regular intervals until the oil comes out and the thokku becomes shiny.

At this stage add fenugreek powder and mix well.

Let it simmer for another one minute.

Turn off the stove and transfer into a clean and dry clay pot or a glass bowl.

Tasty tangy and spicy maangai thokku is ready.

Enjoy with curd rice, pongal, upma and also with poori & chappathy.

It can be stored in a clean and dry bottle for a week at room temperature.

It can also be stored in a refrigerator for a longer period.

Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

kothamalli thokku

thakkali thokku

nellikkai urugai

Recipe Index

Muskmelon Mango Juice

#MuskmelonMangoJuice :
#Muskmelon s are seasonal fruits available in the Summer. There are many varieties of muskmelons.
Some are orange or yellow or green in color. This one  is called #Karboosa here in Chhattisgarh, India. Its very sweet and watery.

This fruit has yellow outer skin with green lines running from top to bottom.
Under the outer layer there is another thick skin which is green in color.

The seeds at the center are removed and then cut into pieces.

One more Summer fruit, the King of fruits, the Mango is used with muskmelon to prepare this juice.
Here is the method of making the juice.

Ingredients :
1 Cup                                      : Muskmelon Cubes
1/4 Cup                                  : Mango Cubes
1 Tsp                                      : Lemon Juice
10 - 12                                   : Mint leaves
2 pinch                                    : Salt
1/2 Cup                                  : Water

Method :
Blend all the ingredients in a juicer and transfer into juice glasses.

Top it with mango pieces and mint leaves.
Serve adding ice cubes.

You might also like to try

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Mango Milk Shake

For other Juice, Soups and Porridge varieties

Refreshments

Fruit Salad

#FruitSalad with apple, muskmelon and mango : Today I tried this salad. It was very tasty and so I would like to share with you all.

Ingredients :

1/3 cup                            Muskmelon cubes
1/3 cup                            Mango cubes
1/2                                  Apple, peeled and chopped
2 Tsp                              Honey
1/2 Tsp                           Lemon juice
6                                    Holy basil leaves [ tulasi ]
6                                    Mint leaes
1 pinch                          Salt

Method :
Take all chopped fruit cubes in a clean and dry bowl.

Add lemon juice and mix well.
Wash basil and mint leaves.
Make into pieces with hands and put over fruit cubes.

Add honey and salt.
Gently mix with a ladle without mashing it.
Fruit salad ready... glazed with honey!! mm... yummy!!

Fruit salad & Aam Panna

Today for breakfast I had this salad with mouth watering tangy aam panna.






You might also like to try

rasagulla

Carrot Halwa

Instant peda

dark chocolate

aval kesari

cocoa chocolate

For other sweet recipes

Sweet

For other recipes

Recipe Index

Maangai Pachadi

#MaangaiPachadi : Summer is the season for mangoes. Unripe mangoes are used in the preparation of pickles, pachadies, drinks, etc.,.. Mango pachadi is done with unripe mango and jaggery.  This recipe finds a place on Tamil new year day menu. On that day neem flower is also added to this recipe to get all important tastes like sweet, sour, salty, bitter, spicy. It implies that life is a mixture of all tastes and ups n downs.
Here let me present the method of preparing sweet n sour maangai pachadi.

Ingredients :
1 or 2                                     Mango unripe and not very sour
1/2 Tsp                                  Salt
1/2 cup                                  Jaggery
1 or 2                                    Green chilly [ optional ]
1 or 2                                    Cardamom (optional )

Method :
Peel off skin.
Slice into thin pieces of equal size and thickness.
Take 1/2 cup of water, mango pieces, chilly and salt.

Pressure cook for 1 whistle and immediately open.
Add pounded and smashed jaggery and cardamom.
Mix well.

Allow to simmer for 3 minutes or until jaggery blends well with cooked mango.

Transfer into a glass or clay pot.

It tastes good with rasam rice.
Some like to enjoy with curd rice.
It can also be relished as it is!!..





Other pachadi varieties you may like to try

Brinjal Mushroom Pachadi

Gooseberry ( amla ) Yogurt Dip

Thayir Pachadi

vaazhai thandu thayir pachadi

katharikkai ( brinjal ) thayir pachadi