Monday, June 25, 2012


This Shrikhand is prepared long before but did not find time to edit and post. Since this is my 250th post, I thought this will be apt time to post this. Due to time constraint, could not do a special recipe this moment.

Here goes the recipe...


  • Thick Curd - 1 cup
  • Sugar - 1/2 cup (can increase according to taste)
  • Saffron - a pinch
  • Milk - 2 tsp
  • Pistachios - few


  • Filter the thick curd in a muslin cloth.

  • Hung it for 3 to 4 hrs. Overnight would be better.
  • Soak saffron in milk for 1/2 hour.

  • Now add the hung curd and mix with sugar and grind well.
  • Now add the saffron added milk, and again grind to a smooth paste.

  • Transfer to a bowl and garnish with pistachios and saffron and serve. 

Wednesday, June 20, 2012

Mango Rice / Mangai Saatham

I want to prepare this mango rice for a long time and now only got the time. My mom used to prepare this when she gets a chance. She add turmeric to the rice and it becomes light yellowish rice. But here, I have not added, since i wanted it to be with the natural colour itself. 


  • Cooked rice - 2 cups
  • Raw Mango - 1
  • Onion - 1
  • Mustard seeds - 2 pinch
  • Urud dal/black gram - 1/2 tsp
  • Chana dal/Bengal gram - 1 tsp
  • Green Chillies - 2 (chopped finely)
  • Curry leaves - few (10 to 15)
  • Cashew nuts - 10 to 12
  • Ghee - 1/2 tsp
  • Oil - 1 tsp


  • Grate the raw mango.

  • Cut onion lengthwise.
  • In a kadai/wok, add oil and when hot add mustard seeds, urud dal, chana dal and fry till light brown colour.

  • Add the curry leaves and onion and green chillies.
  • Fry till onion becomes translucent.
  • Now add the grated mango and fry for another 2 min.

  • Add the cooked rice and mix well.
  • In another small pan, add ghee and cashews and fry till it becomes slight brown colour.

  • Now transfer the fried cashews with ghee to the mango rice and mix well and serve.

This goes to the following events
My Event - Dish name starts with M 
Only Mango by pari and Anu 

Monday, June 18, 2012

Mango Halwa

Some of my blogger friends might think, why I am posting all mango recipes. The reason is simple as my father and uncle family came from India and brought lots of raw and ripe mangoes. Before they get wasted, I want to use them all. So, I request my friends to kindly bare with me with some more mango recipes to come...


  • Ripe Mango - 2
  • Sugar - 3/4th cup (if mango is more sweet, reduce the sugar by 1/2 cup)
  • Ghee - 3 tsp
  • Nuts - Cashews - 10 n  Pistachios - 15


  • Make mango puree by grinding in mixie.

  • In a flat bottomed pan or kadai, add puree and sugar and star mixing.

  • When it is reduced to half its quantity, add 2 tsp ghee.

  • In another small pan, add 1 tsp ghee and the nuts and fry for few minutes or until it becomes golden colour.
  • Add the fried nuts to the manga halwa.

  • Keep on stirring until the ghee, separates out from the mixture and it becomes to the thick texture as shown below.

  • Pour the halwa to the greased plate and leave it for 2 to 3 hour or until it cools down completely.

  • Cut into squares and serve.

This goes to the following events

My Event - Dish name starts with M
Only Mango by pari and Anu

Wednesday, June 13, 2012

Mango Icecream

Since I have bought many mangoes, I prepared mango ice-cream and mango milkshake. We will see the easy mango ice-cream today and mango milkshake soon in the coming posts.


  • Ripe Mango - 2
  • Condensed Milk - 1 can
  • Milk - 1/2 litre
  • Corn starch - 1 tsp
  • Sugar - if needed


  • Wash and cut the ripe mangoes.

  • Make it a mango puree by grinding it smoothly.

  • In a big pan, add the milk and condensed milk and mix well.

  • To this add the mango puree.

  • If sugar is needed, add it as required.
  • Mix the corn starch with 2 tsp water and add to the boiling mixture.
  • After adding the corn starch, the mixture starts thickening.

  • Switch off and allow to cool.

  • Pour the mixture in a big tray and keep in freezer.

  • After  1 hr, take the tray and again mix the mixture and keep it again in freezer and repeat this process 3 to 4 time every 1 hr interval.
  • Then leave it overnight.
  • Next day delicious mango icecream is ready to be served.

This goes to the following events

Only Mango by pari and Anu

Monday, June 11, 2012

Mango Pickle - Instant / Mangai Urukai

When anybody say pickle, the first thing I will ask is, whether it is Mango Pickle... Because I love it so much. My Mom does not used to prepare only this easy one whenever I ask for pickles. This is very easy and tastes great always. But whenever I prepare this, it will not last long, as I will finish it, in 2 days maximum....


  • Raw Mango - 2
  • Chilli powder - 1 tsp
  • Salt - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Mustard seeds - 2 pinch
  • Urud dal/Black gram - 1 tsp
  • Oil- 3 tsp
  • Asafoetida - 2 pinch
  • Curry leaves - few


  • Wash the raw mango.

  • Cut the mango into small small pieces, as shown in the picture.

  • Keep it in sun for 20 to 30 mts or in a dry place in order to dry it for 1 hr.

  • Add the Chilli powder and salt and mix well.

  • Mean while, dry roast the fenugreek seeds and powder it.
  • In a small pan, add oil, mustard seeds, when it splutters add, urud dal, fenugreek powder and asafoetida and curry leaves.

  • Add this mixture to the mango pieces.

  • Mix well and store it in a air tight container or start eating as I do. 

This goes to my event
Dish name starts with M
Only Mango by pari and Anu

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