It rained mango this season; and all from our very own courtyard of our ancestral home.  Besides eating mangoes just as it is, there are so many wonderful many tasty things you can make from mangoes. One such simple recipe is that of mango shake. Well you will ask me who hasn’t had it and who doesn’t know how to make it? Well, I am still sharing the recipe and dedicating to all those who call themselves kitchen challenged. Make Mango shake with a dash of whipped cream for the one you love the most… and see how its brings a smile to their face

Ripe mangoes – 4 nos
Milk – 1 cup
Sugar – 3 tbsp
Whipped cream / Ice cream

1. Wash and peel mangoes. Cut them into cubes.
2. Blend the mangoes in a mixer.
3. Now add milk according to the consistency you are looking at
4. Add sugar and blend once more till it becomes smooth
5. Pour it in to glasses with ice cubes
6. Decorate with whipped cream / dole out a scoop of vanilla ice cream into the shake
7. Serve immediately

Till next time….happy cooking!

Come mango season there is so much you can do besides eating fresh ripe mangoes. You can make varieties of pickle out of raw mango or you can make tangy fish curry…have a look!

Fish – 5-6 pieces (sardine)
Turmeric – 1 tsp
Chilli powder – 1 tsp
Onion – 2 nos medium (finely sliced)
Tomato – 1 big (finely chopped)
Ginger – ½ inch piece (finely chopped)
Green chilli – 2 nos (slit)
Raw mango – ½ portion of a medium sized mango. (should be really sour)
Desiccated coconut – 2 tbsp
Red chilli – 2-3 nos
Cumin seeds – 2 pinches

For tempering
Oil – 1-2 tsp
Mustard seeds – ½ tsp
Red chilli – 1-2 nos
Onion – 1 small (finely chopped)

1.    Clean fish and marinate with salt, ½ tsp chilli powder and 2 pinches of turmeric.
2.    In a cooker add onions, tomato, ginger, green chillu, raw mango, remaining turmeric and chilli powder, half cup water and pressure cook upto 3-4 whistles.
3.    Open cooker and add fish and leave it to boil. Remember fish takes less time to cook
4.    Grind to a smooth paste desiccated coconut, red chilli, cumin seeds in a mixer. Add this paste to the boiling fish mixture.

Tempering

1.    In a small pan heat oil and add mustard seeds.
2.    Post it splutters add red chilli, onions and let it brown
3.    Add this to the cooked fish and add curry leaves.
4.    Immediately close the lid to contain the aroma.

Serve with rice. If you need the curry to be a tangier you can add little tamarind juice!

Till tomorrow….. happy cooking!

During my recent trip home, I got to taste pickles my mom made. The mango pickle was my favorite…

Raw mango (hard) – 5 nos big
Chilli powder – 50 gms
Mustard seeds – 50 gms
Turmeric – ½ tsp
Fenugreek seeds – 2 tsp
Oil (refined or gingelly) – 400 ml
Vinegar – 1 tsp
Salt

1. Cut mangoes into cubes and put it in sunlight for 2-3 hours.
2. Powder mustard seeds and add to the mangoes and mix well.
3. Add turmeric, chilli powder, salt, roughly crushed fenugreek seeds, vinegar and oil. Mix well and close lid. Keep aside.
4. Keep shaking and putting it out in sun every alternate day till the mango becomes soft.

*There should be enough oil to cover the mangoes completely. Else the top layer of mangoes will rot.