Mango - Coconut Overnight Oats

Overnight oats is a make-ahead and no cook option when looking for a fuss free breakfast. It is also an easier and quicker way to include whole grains into one's diet. The humble bowl of oats could be transformed from a boring one to a delicious one with the add-ons that can go into an overnight oats dish. Besides, overnight oats can get interesting since there are plenty of variations one could think of depending upon the fresh / dried fruits, nuts, liquid base choices, sweeteners and flavorings that can go into the bowl of oats.

Ingredients: (Yield 1 serving) 
1/2 cup old fashioned oats
3/4 cup milk or milk + yogurt
1/4 cup or more mango cubes
2 tbsp. grated fresh coconut or coconut flakes
A sweetener to taste

Method:
* Combine oats and milk or milk and yogurt in a closable container. Close the lid and refrigerate overnight.
* Add mango cubes and coconut to the oats before serving. Stir in a sweetener of your choice as needed and serve.
 
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.
 
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Mango Avocado Salsa

 

A colorful salsa recipe representing the fresh summer bounty, though late winter and spring seasons are still colliding in our neck of the woods. As any salsa recipe, this one too is a quick one and all one need to do is dice the ingredients and mix.

The mangoes I had were somewhere in between sour and sweet tasting and were perfect in this dish. I skipped the tomatoes so that the mango flavor would be more prominent in the dish though tomatoes add an a extra flavor layer. Mash the avocado for a mango based guacamole.

Ingredients:
1 avocado, diced
1 small mango, diced
1/4 cup finely diced red onion
1 finely diced small tomato (Optional. I didn't use any.)
1 green chillie, seeded and finely chopped
Roughly chopped cilantro (as much as needed)
1 lime / lemon
Salt to taste

 Method:
* Add everything except lime juice and cilantro to a mixing bowl and stir to combine.
* Add lime juice according to taste and finally stir in cilantro.
* Serve immediately.
 
This post goes to Blogging marathon #76 and check out the page to read what ot marathoners are cooking.

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Detox Berry Shake

 

I picked 'detox diet' as the theme for this marathon more than a month ago but honestly, all I had known at that time was the random stuff I heard now and then on health shows. Diets ranging from juice based ones, apple cider vinegar to weird ones where charcoal is used. I am not an expert on the subject and had to go through several articles and posts online to get the gist of the 'detox diet' idea. I have been a vegetarian all my life and I try to eat balanced meals and stay away from junk food as much as possible. That is the only dietary plan I have been following so far in my life. I did not follow any detox plan this week too but surprisingly I realized that the detox meals can be well balanced ones without compromising on taste or flavors.

Detoxification or detox in short is nothing but a form of body cleansing. This approach is followed to get rid of the supposedly  accumulated 'toxins' from the body which may affect an individual's health in the short or long term. The general idea here being that the food we consume in the modern world is filled with contaminants such as food colors, pesticides, flavor enhancers, preservatives and such which are all nothing but unwanted chemicals. The detox diets which are special dietary plans claim to have detoxifying effects on our body and would aid in getting rid of these toxins. Fasting, dieting, avoiding specific foods and colon cleansing are some of the methods approached in detox diet plans. While the medical experts state that cleansing the body is unnecessary as our bodies are capable of doing the job perfectly. (source:wiki and others)

The recipes I picked for this week's theme rely on the idea of aiming towards the consumption of specific foods that are beneficial to body and avoiding certain ones. I am just giving a list from a vegetarian point of view. The detox plans which follow this idea generally avoid gluten, dairy, eggs, fats like butter & mayonnaise, sweeteners (like sugar, honey, maple syrup),  processed foods, caffeine, chocolate, soy products, alcohol, and such. Much emphasis is given to fresh fruits, vegetables, whole grains that are non gluten (like brown rice, quinoa, millets), legumes, healthy nuts and oils. I created recipes based on what foods were allowed in the plan.

My recipe today falls under the liquid cleanse which is the simplest form of cleansing and provides the body with nutrients. Liquid cleanses usually involve consuming water, fresh (organic) fruit / vegetable juices, pureed soups, smoothies, and such. This shake can be included as part of the detox plan or can be enjoyed anytime. The berries are rich in antioxidants while mango and banana are rich in fiber. The fruits I picked were sweeter and I froze them in advance.

Ingredients: (Yield 2 servings)
1 cup strawberries
1/2 cup blackberries
1/2 cup mango cubes
1/4 cup pineapple cubes
1 small banana
2 tbsp. flax seeds
Coconut water or unsweetened almond milk as needed
(Using organic fruits would be better if following detox diet because of the pesticides.)

Method:
Blend everything to desired consistency and serve.



This is going to be a part of Blogging marathon #64 under 'detox recipes' and check here to find out what other marathoners are cooking today.

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Mango Salsa

The word salsa though conjures up an image of a tomato based one, there are varieties of salsa that do not use tomato. The word 'salsa' is the Spanish term for 'sauce' which in turn comes from Latin meaning salty. One of the non-tomato based salsa happens to be this spicy, sweet mango salsa that goes well with nachos, burritos, burgers to name a few. This interesting salsa is a perfect addition for summer gatherings when you find ripe mangoes in abundance. This vibrant colored salsa is also used as a garnish on grilled fish / chicken according to wiki. Chose ripe but yet firm mangoes to prepare this salsa.

Ingredients:
1 cup peeled and cubed ripe mango
2 tbsp. finely chopped red onion
1/2 or 1 jalapeno chile, finely minced (Adjust according to the spice level preferred.)
2 tbsp. finely minced cilantro
1 to 2 tbsp. lime juice
Salt and pepper to taste 

Method:
* Combine mango cubes, onion, chile and cilantro in a bowl.
* Sprinkle salt and pepper and squeeze lemon / lime juice into the bowl. Toss the bowl to combine.
* Adjust the seasonings if needed and chill for few minutes before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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An InLinkz Link-up

Mango Limeade

 

The weather in our neck of woods this year has been weird. Can't believe that I had made this limeade to beat the heat a couple of weeks ago when we had to endure 80 deg F and above temperatures. Now we are back to 50's and had to turn on our heaters today. Anyway though this drink it not for days like today, this fruity limeade is a perfect foil for those hot, sultry days. A quick one to put together if you don't want to toil around the kitchen preparing the sugar solution. I used the canned sweetened mango puree and if fresh fruit is being used, just run the mango flesh along with the other ingredients in a blender.

Ingredients for 2 servings:
1/2 cup sweetened mango puree
Juice from 2 limes (about 2 Tbsp lime juice)
Sugar to taste
1.5 - 2 cups of water or adjust as needed
Crushed ice as needed

Method:
* Add everything expect ice in a pitcher and stir well. Refrigerate until serving.
* Add ice just before serving to avoid the limeade getting diluted.

This refreshing thirst quencher goes to Blogging Marathon #29, under the theme "Cooking with Colors".

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Spicy Mango Oatmeal

Being a south Indian, I am used to spicy breakfast items. At most, I can go with a nutella sandwich or a cup of oat flakes cereal only to pop something spicy to clean up my palate later to remove the sweetness. However when I saw this mango oatmeal at Mireille's place last night, I postponed cooking the other bookmarked recipes from her space to try the oatmeal today.
If you are not familiar with her blog, just hop onto her space to see how enthusiastic she is about exploring the world cuisine. She has become one among the close knit group of this blogging marathon and I really appreciate her interest and zeal in Indian cooking. She really puts a lot of efforts to come up with interesting recipes, some unknown to even our Indian group. :) 

Ingredients: (1 serving)
1/4 cup oats (I added old fashioned oats)
1/2 cup + 1/4 cup milk
1 inch piece of cinnamon
1 star anise
1/4 - 1/2 cup sweetened mango pulp
Sugar to taste

Method:
* Bring 1/2 cup of milk to boil and add the spices.
* Add the oatmeal and cook for five minutes or until done.
* Stir in the mango puree. Taste it and add sugar only if needed.
* Remove the cinnamon and star anise and serve garnishing with nutmeg powder if preferred.

Note:
* The 1/2 cup milk gave the exact consistency (like halwa) as Mireille's but I later added 1/4 cup more. 
* Cardamom powder can be a nice substitution for the spices in the recipe.
* The original recipe uses oat milk but I used the regular milk. Almond or soy milk may be substituted.
* If using mango fruit, puree it using milk if needed. I added puree since I had to finish some leftover puree.
* I planned it more as a dessert than the breakfast and so ate the yummy stuff chilled.

Check out here to know what other participating marathoners are cooking.

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Mango Lassi

Lassi is a traditional yogurt based drink, preferred during the summer months since yogurt acts as a coolant. Lassis originated from the Punjab region though they are now equally popular everywhere in India. There are both savory and sweetened versions. And the modern versions use fruits too, the mango being the most popular one.

And for me especially who grew up eating mangoes along with yogurt rice, mango - yogurt combination is irresistible. Be it the mango shrikhand or this lassi / smoothie, anything is more than welcome at my home. I couldn't complete this week's marathon without our favorite drink lassi, especially when I was using the mango pulp. I find mango lassi appealing to both eyes and palate. Sweetened mango pulp blended with yogurt and milk yields a rich, flavorful and yummy drink. A perfect one for these scorching days. If using fresh fruit, remember to use ripened, sweet and less fibrous variety.

Ingredients for each serving:

1/2 cup kesar mango pulp (or slightly more quantity if using fresh mango pieces.)

1/2 cup yogurt 

1/4 cup milk

Sugar to taste (I added 1 oz sweetener.)

A few strands of saffron soaked in 1 Tbsp of warm milk

Almonds / Pistachios to garnish 

Method:

Blend mango pulp, milk, yogurt and sugar. Garnish with saffron and nuts. Serve chilled if preferred or add ice cubes while blending the ingredients. I personally don't prefer adding ice cubes since they dilute the beverages. I instead had put the mango pulp in the freezer for about an hour and added chilled milk to blend. You can even add cardamom powder if preferred.

Check out here to know what other participating marathoners are cooking.

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Kesar Exotica

 

During the summer months, a serving of mixed fruits with vanilla ice cream, custard or mango sauce sounds so soothing and appealing to our palates. I found a similar recipe on the kesar mango pulp can I had and tried it as I was sure that we would like it. We were immediately sold though my presentation doesn't do much justice to this yummy dessert. I would have ended up with a better picture showing all the ingredients if I had put the mango pulp for a while in the freezer. I didn't and so all the ice cream  ended up looking melted. However I assure you that this delectable dessert is an appealing one. A quick one to put together and needs no cooking. My kind of dessert when there is company. :)

Ingredients: (2 servings)
1 cup kesar mango pulp
1/2 cup chopped mixed fruits (I used orange, nectarines, bananas and apples.)
4 scoops vanilla ice cream
Wafer cookies (optional)

Method:
* Scoop out vanilla ice cream into a tall glass.
* Pour mango pulp over it.
* Top with mixed fruits and also some whipped cream if desired.
* Decorate with crumbled wafer cookies. Serve chilled.

Check out here to know what other participating marathoners are cooking.

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Mango - Sago Kheer / Mango - Tapioca Pearl Pudding

 

Blame my luck, I couldn't get hold of mangoes either raw or a good variety of ripened ones when I chose to post mango based recipes  this week for BM#28. The kesar mango pulp can I had in my pantry came for my rescue for my Day 1 post. If I cannot get hold of some mangoes even during this week's grocery trip, the other two recipes are also going to end up being made with the pulp. :)
I usually prefer the commercially sold sweetened puree of the kesar mango variety when making aamrakhand or the cake because of the beautiful, vibrant hue it imparts to the dishes. For today's recipe, I chose to go with a kheer that is simple, quick and yummy. I had previously tried this mango version kheer with both vermicelli and rice. And so thought of trying with sago today as the previous versions were liked at home. Using readymade pulp of course reduces the mess and this kheer is done in no time. It is done faster than the vermicelli kheer.

Ingredients: (2 servings)
2 Tbsp sago / sabudaana (I used fine variety)
3/4 cup milk
1/2 cup kesar mango pulp
Sugar / sweetener only if needed
1/2 tsp cardamom powder

  
Method:
* Wash sago and cook in a pressure cooker for 1 whistle adding a cup of water. If using not fine variety, sago can be cooked up to three whistles. Or the sago can be cooked in a nonstick sauce pan on stove top until sago is cooked. The sago would look transparent when properly cooked.
* Pour the cooked sago into a fine meshed sieve or a tea strainer and wash with plenty of water to get rid of the starch.
* Boil milk in another sauce pan and add the cooked sago. Add cardamom and cook for a couple of minutes more. Turn off the stove and let the mixture come to room temperature.
* Just stir in the sweetened mango pulp to the sago milk mixture and serve chilled if preferred.

Notes:
1. If fresh mango is being used instead of the readymade sweetened pulp, just pass the mango flesh through a blender and stir in at the end. Taste the mango and check if sugar is needed. While boiling the milk - sago mixture, add sugar if needed. Let cool and stir in the mango puree.
2. Garnish of ghee toasted raisins and cashews can be added if preferred. Or garnish with mango cubes.

Check out here to know what other participating marathoners are cooking. 

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Fruit Salad with Mango Sauce

This is a simple yet delightful fruit salad, which can be put together with ease. An excellent alternative to custard fruit salad, in fact a better one for mango lovers.

Ingredients:
1 cup chopped mixed fruit (Any ripe fruit will work. I added apple, banana, kiwi, mango, peaches and pear.)
1/2 cup mango puree (I used kesar mango pulp but homemade puree can be used.)

Method:
Add the chopped fruits to a bowl and pour the mango sauce / puree.
Cover and chill for a couple of hours. Serve.

This is going to be my Day 6 entry for blogging marathon #9. Check what other marathoners are cooking today.

This also goes to Srivalli's "Soups and Salads" Mela.

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Eggless Mango - Semolina Cake

I found this simple, delicious and easy cake at red chillies and am very impressed with the results I have got so far from this recipe. It is totally effortless recipe and yields an enjoyable cake. And that too an eggless version. I tried with mango puree twice (once with the homemade mango puree and then with the store bought one) and bananas once.

When baked, the outer surface has a slightly gritty but still an enjoyable texture while the inside is done to perfection. The cake baked with store bought kesar pulp definitely is more appealing to eyes than the home made puree because of the vibrant color. However, tastewise both versions are same.

Ingredients:
1.5 cup semolina / sooji / rava
1.5 tsp baking powder
1.5 cup mango puree (I used store bought kesar mango pulp.)
2 Tbsp melted butter / ghee
1/2 cup + 2 Tbsp sugar
1 tsp cardamom powder
2 Tbsp coarsely chopped walnuts (optional)

Batter ready for baking

Note:
1. I reduced the quantity of butter from 3/4 cup to 2 Tbsp but still the cake tasted great. For 1 cup semolina version, the cake comes out good with 1 Tbsp butter and 6 Tbsp sugar.
2. Fine semolina (chiroti rava) or coarse variety used to make upmas can be used to make this cake.
3. The final batter should not be runny. If it is, rest for a few minutes more.

Method:
* Combine all the ingredients except walnuts in a bowl and keep aside covered for 10 minutes.
* Preheat the oven at 375 deg F.
* Grease a baking pan. This batter doesn't raise much and so the batter can be filled upto 3/4th of the pan. 
* Pour the batter into the pan and sprinkle with walnut pieces. Bake for 35 - 40 minutes or until a toothpick inserted at the center comes out clean.
* Cool, slice and serve.

This is going to be my fifth day entry of blogging marathon #9. Check what other marathoners are cooking today.

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Aamrakhand / Mango Shrikhand

For the uninitiated, shrikhand is a simple, no fuss dessert that is mostly popular in the Indian states of Gujarat and Maharashtra. The thick, creamy yogurt (obtained after straining) is sweetened with sugar and flavored with cardamom / saffron. It is then chilled and garnished with nuts before serving. A simple delight on a hot summer day. :) Apart from this plain Jane kind, there are fruity versions that are more flavorful, colorful and delicious like this aamrakhand aka mango shrikhand, where mango pulp is added to shrikhand.

I used homemade yogurt to make this aamrakhand. If you are in a hurry, use Greek yogurt instead which makes the preparation further simpler. And for people who are wondering how to prepare hung yogurt, this is how we go. Line a colander / sieve with a cheesecloth or a very thin cotton cloth. Place it over a bowl to catch the dripping whey. Pour the set yogurt into it and bring the ends of the cloth together and form a knot. Put the colander along with the bowl underneath, in the refrigerator overnight or until all the whey has been removed. This is the hung yogurt or the strained one that we are going to use to make shrikhand. Or skip this step and use Greek yogurt instead as I mentioned earlier.

Feel free to use your favorite fruits and  create new shrikhand versions as this peach shrikhand.

Ingredients: (for 2 servings)

1 cup hung yogurt / Greek yogurt

1/2 to 3/4 cup mango pulp (I used Kesar mango pulp.)

Powdered sugar to taste (The quantity depends upon the sweetness of the mango pulp. It is not mandatory to use powdered sugar but I use it since it melts quicker.)

1/2 teaspoon cardamom powder / saffron 

Crushed pistachios / sliced almonds to garnish 

Note: 
If using saffron, just soak 1/4 tsp saffron in a tsp of milk for about 15 minutes and add. I omitted the cardamom since I had to use 5 ingredients and just sprinkled some saffron for the photographic purpose.

Method:

Place all the ingredients except the pistachios / almonds in a bowl and whisk them together until a creamy texture is attained and everything is well combined. Chill for an hour or two before serving. Serve the chilled aamrakhand in individual bowls and garnish with pistachios / almonds. This can be served as a dessert or along with hot puris (or parathas) as they do in Gujarat.

This is my 3rd day BM#8 entry with the theme "cooking with five ingredients or less". Check what my fellow marathoners are cooking today.

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Mambhaza Kaalan

For the past week, I have been blogging with Regional Specials - Andhra theme during blogging marathon # 6. Check what the other marathoners have been cooking.

So far, I have blogged
1. Uppudu Pindi
2. Panasathonalu
3. Keera - Nuvvula Pachadi
4. Thokkudu Laddu
5. Pesarattu
6. Sojjappalu

On the seventh and final day of BM#6 I have been paired with Jayasree of Kailas Kitchen. That means we have to choose one recipe from each other's blog and cook based on the themes we have selected for weeklong blogging. There were many interesting recipes but I decided to go with mambhaza / mango kaalan for a couple of reasons. Kaalan recipe was in my 'to do list' from a long time and I also wanted to see how a "mango - yogurt" combo works in a spicy dish. Of course I know how the combo does wonders in a lassi.J
I was a little apprehensive initially that the dish may end on a sweet note because of the mango used. After tasting it, I felt very glad for trying this. I have to tell you that I am bowled over by this simple and quick traditional dish from Kerala. Sometimes all we need is a simple basic recipe that has been tried and tested (over generations.)
M is not a friend of coconut and my son is not a fan of yogurt dishes and so I prepared this in small quantity and adjusted the ingredients accordingly. It was spicy enough and was reminding me the majjiga pulusu slightly. (Obviously because of the similiarity in the ingredients used though a mango in kadhi is unthinkable.) I think I prepared it the way it should taste. J It was spicy (enough for me) and not sweet.
BTW, kaalan is a very delicious yogurt - coconut based gravy. Thanks Jayasree, I am going to make this often, for myself. J

Ingredients: (3 servings)
1 cup chopped mango cubes (mango fruit)
1/2 cup yogurt
1/4 tsp chili powder
Salt to taste
1/2 tsp turmeric powder
3 - 4 Tbsp grated fresh coconut (Thaw if using frozen coconut.)
2 Green chillies (I used Serrano peppers)
For seasoning / tadka: 2 tsp oil, 1 tsp mustard seeds, 1 or 2 red chillies broken into bits, 1/4 tsp methi seeds and few curry leaves

Method:
* Add mango cubes, salt, turmeric powder, chili powder and 1/2 cup water to a microwave safe bowl and cook for 5 minutes. Or cook on stove top. Let cool.
* Grind the coconut, chillies, cooked mango mixture along with the water and yogurt in a blender. I found this method quicker and easier instead of whisking the yogurt, pureeing the mango and grinding coconut - chillies separately. It would take just a few seconds to take care of three steps. The only thing you need to remember is not to add plenty of water to cook mango since the kaalan needs to be thicker. Adjust the salt quantity if needed.
* Bring this mixture to a rolling boil and turn off the stove.
* Heat oil in another small pan and add all the seasoning ingredients. When mustard seeds start to splutter, turn off the stove and add it to the cooked kaalan. Serve it with hot rice.

Note:
1. Ashgourd or plantain can also be added.
2. A small quantity of jaggery can also be added.

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Ragi Vermicelli - Mango Halwa & Ragi Vermicelli - Cracked Wheat Upma

Today marks the seventh and final day of BM#6 for the participants in group 1. Srivalli has paired bloggers on the final day so that we can cook picking a recipe from each other's blog, adhering to our themes. I have been paired with Archana and unfortunately, she hasn't blogged any recipes related to my theme 'Ragi'. And so, Srivalli has given me a green signal to go ahead with my own recipe and today, here I am with not one but two ragi recipes. A halwa and upma like a Bangalore's popular chowchow bhath combo. However instead of keeping it simple, I have paired ragi vermicelli with mango, the king of fruits for a flavorful halwa and with a delicious combo of cracked wheat - coconut in upma. The combinations did work out well resulting in yummy dishes.

Ragi Vermicelli - Mango Halwa:

Ingredients:
3/4 cup ragi vermicelli
Puree from a mango (I had about 3/4 cup)
1/2 cup water
Sugar to taste
1 tsp Cardamom powder
1 tbsp each - ghee and cashews

Method:
* Toast the cashews until golden in ghee and keep aside. To the same ghee, add the vermicelli and fry for a minute.
* Bring the water to a rolling boil and add the vermicelli and mango puree. Cook covered on low flame until vermicelli is done. Add extra water if needed. It takes a little longer than usual because of the addition of mango. Then add sugar and continue to cook until the sugar melts and gets incorporated into the mixture. Add cardamom powder and the toasted cashews and mix well. Turn off the stove.
Vermicelli can be cooked alone and then mango puree may be added. This second method surely cuts down the time but it would not be a thicker version of halwa.

Ragi Vermicelli - Cracked Wheat Upma:

Now let's move on to the second recipe. This one is a quick and healthy breakfast combined with the goodness of ragi and wheat. It takes around 10 minutes to prepare this breakfast and the addition of any veggies would make it wholesome.

Ingredients: (2 - 3 servings)

1 cup vermicelli

1/4 cup cracked wheat / godhuma rava

1/4 cup grated coconut (fresh / frozen)

3 green chillies, chopped fine ()

1.5 cup water

Salt to taste

For tadka:

1 - 2 Tbsp oil, 1 tsp chanadal, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp uraddal (split black gram), 1 Tbsp cashews (optional), few curry leaves

Method:

Heat oil in a pan and add the tadka ingredients. When the dals start to turn reddish, add the green chillies and sauté for a few seconds. Then add the water and salt to the pan. When water starts to boil, add the ragi vermicelli, cracked wheat and coconut. Stir well, lower the heat and cover the pan. Cook until done. 

Check what the other marathoners are cooking.

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Ragi Vermicelli - Mango Kheer

I love fruity kheers and this one resulted just because of that. A sure treat for mango lovers.

Ingredients:
3/4 cup ragi vermicelli (regular vermicelli can be substituted.)
Puree from a mango (I had about 3/4 cup)
3 cups milk (or as needed)
Sugar to taste
Cardamom powder
1 tbsp each - ghee and cashews

Method:

Heat the ghee in a pan and toast cashews until golden brown. Remove them with a slotted spoon and keep them aside. To the same ghee, add the vermicelli and toast for a minute.

Heat milk in a pan and add vermicelli. Cook on low - medium flame until the vermicelli strands are cooked, stirring in between. Then add the sugar, mango puree and cardamom powder. Stir the mixture well. Turn off the stove when sugar dissolves. Alternatively, the mango puree can be stirred once the kheer comes to room temperature.

This is my 'Ragi' themed post on day 5 of this BM#6. Check what the other marathoners are cooking.

Other ragi posts blogged earlier are
Ragi hurihittu / Unde
2 Minutes Ragi drink
Ragi - Brown Rice Idli
Ragi Sprouts Idli
Ragi Vermicelli Kheer
Ragi Cookies
Ragi Chakli
Ragi Dosas
Ragi Muddhe

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Aam - Kesar Phirni / & Microwave Pineapple Jam

Phirni, a sweet rice pudding happens to be one of the popular dessert dishes in North India and Pakistan. Though the origins are quite unknown, Mughals probably introduced it to us. Though phirni has a special place in North Indian cuisine, it is relatively an unknown one down in South, where we come from.
A coarse rice paste is simmered in milk until a thick consistency is reached, then sweetened with sugar and flavored with cardamom and saffron and garnished with nuts. This is the basic 'phirni' for you. There are a few delightful variations that takes this basic phirni to new levels.
Add diced mango to this flavorful phirni to end up with this mouthwatering aam - kesar one or the mango - saffron phirni, a true summer treat.

Ingredients: (For 4 servings)
1 ripe mango, cubed (about 1 cup)
8 - 10 saffron strands
4 Tbsp rice (I used Basmati)
4 cups milk
Sugar to taste (I used 5 Tbsp)
1/2 tsp cardamom powder
2 Tbsp each - Almonds & pistachios (blanched & slivered)

Method:
* Wash and soak rice in water for about 30 minutes or in hot water for about 10 minutes. Then drain and grind the rice to a paste adding water as needed.
* Dissolve the saffron strands in two tablespoons of warm milk.
* Heat the remaining milk. When it starts to boil, reduce the heat and gently stir in the rice paste. Keep stirring to avoid lumps. Simmer until the mixture thickens, about 12 - 15 minutes. Phirni should be fairly thick like custard.
* Add sugar and cardamom powder and continue to simmer until the sugar dissolves. Add the saffron and turn off the stove.
* When phirni comes to room temperature, stir in mango cubes saving a few for garnishing. Refrigerate the phirni.
* Serve chilled phirni in individual bowls garnishing with pistachios, almonds and mango cubes.

Variation:
Mango puree may be added instead of diced mango.

This phirni is on its way to
1. Priya Suresh's Celebrate Sweets - Sweets with Rice, an event originally started by Nivedita.
2. Reva's Healing Foods - Mango, an event originally started by Siri.

Microwave Version Pineapple Jam:

When I have over ripe fruits, I sometimes use them to prepare jams in microwave. However I prepare in small quantities since I don't use any preservatives. This time, I used pineapple to prepare jam and flavored it with cloves and cardamom.

Ingredients: (I got a little more than 1/2 cup)
2 cups pineapple cubes
1 tsp lemon juice (Optional. I just added it for the tang as a small quantity of lemon doesn't contribute towards pectin.)
Sugar to taste (I used about 6 Tbsp)
1/2 tsp cardamom powder (optional)
2 - 3 cloves (optional)

Method:
* Puree the pineapple cubes with juices (if any saved.) This step is optional but I prefer it to get a jam of uniform consistency.
* Add the puree and the remaining ingredients to a microwave safe bowl and cook for about 10 - 12 minutes, stirring in between.
* Discard the cloves and use.

Note:
Stop cooking before the desired consistency is reached since it gets thicker as it cools down. Don't worry if the jam comes out hard because of the error in timing. Add a few Tbsp of water and reheat it in the microwave for about a minute or so.

This goes to R's Veggie / Fruit of the month - Pineapple, an event originally started by Priya Mitharwal.

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Blogging Marathon 4, Day 1 ~ Fruity Yogurt Rice

Srivalli's Marathon 4 has started this time with three groups and I am in group 2. The fellow marathoners and their themes this time are as follows:

Diabetes Diet/Management:PJ  
Kid Friendly Recipes:Me, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P 
Seven Days of Indian Bread:Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals:Archana  
Seven days of Condiment:Kamalika, Srivalli

As mentioned above, I am going with kid friendly dishes this time. To start with, I am presenting a dish that is colorful, refreshing and lighter on tiny tummies. This can be served as part of a party meal too.
This spring has been really weird in the Midwest. We were in 40's last week and yesterday, it was 83 deg F (28 deg C). It was like a summer day and was quite a pleasant surprise though we slipped into 50s again today. Celebrating the warm weather and mangoes, I had prepared this fruity yogurt rice. Adding fruits to the yummy yogurt rice / daddhojanam is a common thing in South India. Grape - pomegranate combo is the most common one though I have used mango and grapes here. Rather than using the crunchy fruits that stand apart, go with the fruits that blend in well with the yogurt rice for a better feel.



Ingredients: (5 - 6 servings)
1 cup rice (I use extra long rice for yogurt rice since the cooked version would be softer than the sona masuri kind.)
Yogurt as needed (I used home made fat free yogurt)
2 cups finely chopped fruit (I used mango cubes and quartered grapes)
Minced cilantro to garnish
Salt to taste
For tadka: 1 Tbsp oil, 1 tsp grated ginger, 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal, few curry leaves, 2 red chillies broken into bits

Method:
* Cook the rice in a pressure cooker. Let cool and spread on a wide plate.
* Heat oil in a small pan, add the ginger and fry till it starts to turn brown. Then add all the other ingredients and fry them till the dals turn reddish. Cool and add this tadka to the rice.
* Add yogurt & salt as needed to the rice and combine well. Then add the fruits and mix well.
* Garnish with cilantro.

Note:
1. If you are carrying this rice on a picnic or serving later on a hot summer day, add some milk as well to the mixture. The rice remains sweeter at the time of eating. Especially, the yogurt goes sour quickly during Indian summers.
2. Take care that the fruits being used are sweet.
3. When the yogurt is added to the hot rice / tadka, the yogurt may curdle sometimes. It is better to add yogurt to the cold rice / tadka.



This goes to Reva's Healing Foods - Mango, an event originally started by Siri.

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