Mango recipes |Easy indian aam kairi marathi recipes| mango health benefits

 Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as "food of the Gods". Mango is popular throughout the world.

This King of Fruits, as the mango is known, has long been the object of much love, envy, and status, and the allure is due both to taste and uncertainty: when the season hits, things go crazy.

There are lot of dishes that can be made from mangoes like milk shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chutneys and curries.

 

Mango Information (wikipedia)
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropical regions.
 
It is the national fruit of India,Philippines and Pakistan.
In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

The English word "mango" (plural "mangoes" or "mangos") originated from the Tamil word māṅgai or mankay or Malayalam māṅṅa from the Dravidian root word for the same via Portuguese (also manga).

Alphonso is a seasonal mango cultivation that is considered as one of the best in terms of sweetness, richness and flavor It has considerable shelf life of a week after it is ripe making it exportable. It is also one of the most expensive kinds of mango and is grown mainly in largest region of western India. It is a seasonal fruit with each mango weighing between 150g and 300g each. This variety of mango has a very short season of about two months from the end of March till end May when the rain sets in the Konkan Region

MANGO VARIETIES IN INDIA

Alphonso, Benishaan or Benisha (Banginapalli in Telugu and other south Indian languages) and Kesar mango varieties are the most popular varieties in India's southern states, while Chausa, Dasheri, Rataul and Langra also known as dudhia malda varieties are most popular in the northern states. Names of other varieties of mango available in India are malgova, peethar, rumani, bangalura, rasalu, thothapari, neelam, sindhoora,Totapuri,payri and salem.
Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels
Nutrients and phytochemicals

The energy value per 100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple mango is slightly higher (79 kcal per 100g). Mango contains a variety of phytochemicals[21] and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.

In mango fruit pulp, the antioxidant vitamins A and C, vitamin B6 (pyridoxine), folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids, are present. Mango peel and pulp contain other compounds, such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.

Health  Benefits of Mangoes:
 

1.  Helps Prevent Cancer- Mangoes contain various antioxidant compounds that help protect the body against colon, breast, leukemia, & prostate cancers. Some of these compounds include: quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat.
2.  Great Alkalizing Food- Mangoes are moderately alkaline forming foods that help maintain a healthy pH level in the body. They contain tartaric acid, malic acid, and a trace of citric acid that helps regulate the body’s alkali reserves.
3.  Immune System Booster- Mangoes are full of Vitamin A, C, and 25 different caroteniods that help boost the immune system.
4.  Lowers Cholesterol and Improves Digestion- Mangoes contain high levels of fiber, pectin, and Vitamin C that help improves digestion and lowers cholesterol.
5.  Clears the Skin and Improves Eye Health- Full of beta-carotene and Vitamin C, simply applying mango to the face can help improve the skin’s elasticity and repair the cells. Vitamin A also helps maintain eye health, night blindness, and dry eyes. 
6. Mangoes are rich in pre-biotic dietary fiber which help in digestion, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.
7. Fresh mangoes are a very rich source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
8. Mango is effective in relieving clogged pores of the skin, thus helping in curing acne
9. Mangoes are beneficial for pregnant women and individuals suffering from anemia because of their iron content..
10. Mango leaves help normalize insulin levels in the blood. Boil a few mango leaves in water and allow it to saturate through the night. Consume the filtered decoction in the morning for diabetic home remedy. The glycemic index of mango is low, ranging between 41-60. So, mango does not have any significant effect in increasing blood sugar levels.
11. Mangoes can be beneficial for people wanting to gain weight. A 100 gram of mango contains about 75 calories
12. Mangoes are useful to children who lack concentration in studies as it contains Glutamine acid which is good to boost memory and keep cells active.

So here is a list of few mouth watering dishes for you from my blog

Ambya chi Vadi - wadi |Khobra amba vadi|


Kairi che panhe recipe |AAM KA PANHA - SUMMER DRINK



Mango almond smoothie | MANGO SMOOTHIE recipe

Mango Mint Summer cooler| kairi ginger pudina sherbat

Ambya cha god tikhat loncha |khatta mitha aam achar|Instant sweet spicy mango pickle



AMBYACHA MORAMBA 



Mango milkshake recipe | aam - amba milkshake



Minty lemony raw mango cucumber juice



SEV PURI  RECIPE | MUMBAI SEV PAPDI CHAT



AAM KA ACHAR |Home made Green mango (kairi) marathi Pickle




MANGO LASSI - MANGO YOGHURT SUMMER DRINK- AMBYACHI LASSI|AAM KI LASSI

 




INSTANT MANGO PICKLE |JHATPAT AAM KA ACHAR - KAIRICHE LONCHA

BHEL PURI  RECIPE | MUMBAI BHEL POORI  CHAAT




PANEER  CHAT  RECIPE | Paneer sev poori chaat




THAI  EGG  SALAD

 










 




KAIRI CHI KADHI | KAIRI AMTI - SAAR




Raw Mango coconut chutney:














Dry Bhel | sukha bhel | mumbai street food





AAM RAS - AAMRAS - AAMRAS PURI - MANGO PUREE -pulp 



MANGO (KAIRI) PICKLE USING SUHANA ACHAR MASALA



KAIRI CHE VARAN | MANGO ( AMBA) DAL



Amrakhand recipe| Marathi mango flavour shrikhand dessert




 

Mango ice cream




Mango lemonade recipe | Ripe mango sharbat


 

Mango raita


kairi cha sarbat |raw mango sherbat

 

Mango Rasam

Mango Juice Recipe | How to make fresh mango juice

Summer brings mangoes with it .Recently made homemade mango juice, I really enjoyed it. The fresh flavor of mango in the juice is just wow.

For making the juice, preferably use good variety mango which has no or less fibres like Alphonso, Kesar, badam or baingapali



Juice made from fresh mangoes has very refreshing taste.Add water in this juice depending on how strong or less you like mango flavour 

If you are a mango lover yu can check mango recipes here

Ingredients:

Ripe Mango - 2 large Peeled & Chopped
Sugar - 2 tblspn to taste (depending on mango sweetness)
Ice Water - 3/4 - 1 cup
ice cubes to serve

Method:

1.Wash, peel and chop the mango

2.Take mango cubes, sugar and little water(about 2 tbsp) initially in a blender and make into a fine puree.

3.Then add water and blend it again. If the mangoes are too fibrous, strain this mixture .this step is optional though.

4.You can keep the mango juice in refrigerator for few hours or Add ice cubes and  serve the mango juice in tall glasses.


Tips:

1.you can add few mango pieces  later on to the juice.
2.Adding icecubes will dilute the juice more so adjust water lever accordingly.
3.You can skip sugar and add honey instead too.
4.You can choose any variety of mango of your choice that is suitable for juice.
5.Adjust sugar level according to the sweetness of mango.

Mango vermicelli kheer | mango shevaya (Semiya) Payasam

Kheer is my favourite sweet dish since childhood.....I generally like to eat it chilled....

This was the first sweet dish prepared by me ( as per my moms instrructions) after we shifted to hyderabad . It turned out to be quite yummy.


Shevaya chi Kheer is prepared by cooking shevaya (vermicelli) in milk.

 The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.




Mango sevaiya or mango vermicelli kheer is a twist to traditional shevaiya by adding mango pulp/puree .It makes kheer look very colorful and flavorful.

Ingredients
1 cup vermicelli/shevaya/sevaiya
3/4 cup sugar
1/2 cup mango pulp
2-3 tbsp pure ghee
2 tsp milk masala
1/2 tsp green cardamon powder
1 litres milk
5-6 saffron strands
fried slices of cashew & almond


Method
1) Heat ghee in a pan and stir-fry Shevaya till pinkish .add little water & let shevaya cook for 2 minutes
2) Put milk to boil and let it reduce to ½ litres
3) Add  boiling milk to sevaiya, then add sugar
4) Bring it to a boil again , Add milk masala & cardamon powder ,mango pulp and keep stirring till sugar disssolves and kheer is slight thick
5) Chill in the refrigerator for half an hour before serving
6) Decorate with slices of cashew & almond and saffron strands




Tip
1. You can add some milkmaid to the kheer.
2. can add 2 tbsp milk powder dissolved in 3 tbsp milk to above kheer
3.The Kheer tends to thicken on cooling due to the vermicelli .Add some cold whole milk to dilute it before serving.

Mango halwa | Mango Sheera (Ambyacha Sheera) |mango rava kesari

I know its not mango season but yet another mango recipe namely  mango halwa or mango sheera .

Sheera- is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also happens to be  favourite breakfast in many Maharashtrian homes.
sheera is known as halwa in hindi and kesari in south




Maharashtrians have two versions of sheera .The Sheera that is made for ‘Prasad’ usually has slices of banana in it. the regular sheera has dryfruits and kesar along with cardamom powder & you can use milk or water to make it



Mango Sheera (Ambyacha Sheera) is a  recipe similar to regular rava sheera /sooji ka  halwa but the only addition is of mango pulp .......the end result is a halwa with mango taste, flavors and aroma.

wanted to make this during mango season but some how missed it so made it during ganpati festival.I have used mango pulp in this recipe but you can even deskin fresh juicy ripe yellow mangoes cut them & blend to a purre in mixer & use it.





If you are a halwa fan then do check

carrot halwa

 lauki dudhi halwa

apple halwa

kesar sheera

prasadacha sheera (banana sheera)

Sweet potata - ratala sheera

Beet halwa

Moong dal halwa

 

Ingredients:

1/2 cup Sooji/Rava

1/2 cup  sugar (adjust as per your taste)

1 cup mango pulp  (Alphonso or Kesar preferably)

1.25 cup Water or milk (you can use both in half half quantity to make 1.25 cup)

few Saffron strands

1 tsp Cardamom powder8-10 Cashew nuts  or almond

2 tbsp Raisins (optional)

3-4 tbsp Ghee
 

Method: 

1.If using fresh mango , r3move ,mamgo skin ,cut  into pieces and grind to a smooth puree and keep it aside.It should yield 1 cup approximately.
 

2.Heat 2 tbsp ghee in a kadai/pan and add cashew nuts/dry fruits , fry until they turn light brown in color . In the same pan add raisins and fry them remove and keep them aside.  add saffron in warm milk and keep it aside for 10 mins.

 


 
3.Now in the same pan add rava and fry until the rava becomes aromatic and very light brown in color. Do  not roast for long,it should not change the color to deeper brown.

 

4.Meanwhile boil water with milk  in another pan .add the boiling water milk mixture to the roasted rava mixture by mixing it simultaneously and cover it and cook for 2- mins until the rava absorbs the water.
 

 

 

5.now add sugar & mix properly and cook covered for a minute. lastly add the ground mango puree to it and mix well and cover and cook for a minute. The halwa becomes bit loose in consistency.



 
6.finally  add cardamom powder, saffron infused milk, roasted cashew nuts and raisins,  and 2-3 tbsp ghee and mix well. Cover it and let it cook for 2 mins on low flame until the halwa becomes shiny.



7.Switch off the flame ,let halwa remain covered for another 5-7 minutes
 
8.garnish with fried kaju & pinch of saffron & serve warm

Kanda Kairi Chutney | Raw mango onion chutney| kairi kanda chi chutney

This chutney is a regular menu in most marathi homes .an appropriate version in summer season ,.Its so tasty that you can make it any time .
Another variation of mango chutney made with kairi (green raw mango ) and kanda ie onion.

Ingredients
1 cup chopped raw mango ( chopped kairi)
 
1 cup chopped onion ( I used white onion)
 
1 tbsp grated jaggery or sugar (depending on the sourness of the mango)
 
1 tsp cumin seeds
 
2 -3 tsp red chilli powder (adjust as per sourness of kairi) / 2-3 green chilli

2 tsp pudina / mint leaves (optional)
 
Salt to taste
 
Method:

1.Grind all ingredients in a mixer to a coarse texture. Add  a little water only if necessary.



2.You can even add tadka on top of chutney ( i had not given tadka)

 

Kairi Moong Ki dal |Raw mango mung dal varan marathi style

I had raw mangoes (kairi) sitting in my fridge for a long time.I had already prepared mango chutney & mango pickle .you can check my mango recipes here

 

 

I was wondering what to make that was when I thought of making this kairicha (mango) varan (dal) which is my moms recipe.I simply love her recipe & I used to drink this dal just like a soup. I like this a lot and it is easy to cook.  But this time i made  it using moong dal but u can even make it with toor (pigeon peas) dal .So I made this Mango Dal and it came out really good.

Mango and moong  dal are a DEADLY combination. They are superb on their own, but together, they are a match made in heaven.In Andhra Mango dal is known as Mamidikaya pappu .


 

Ingredients:

1 cup small  yellow split moong dal |yellow mung dal

1/2 cup peeled and chopped raw mango pieces (about half mango)

1 onion, chopped

big pinch turmeric pwd

big pinch asafeotida (hing)

2-3 green chillis, slit lengthwise

1/4 cup fresh coconut

salt to taste

jaggery

1 1/2 -2 cups water

coriander leaves (kothmir)

For seasoning (tadka)

1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds(jeera)
1 tsp hing (asafoetida)
3-4 garlic cloves, crushed
10-12 fresh curry leaves
2-3 tsps oil


Method:

1 In a pressure cooker, place washed moong dal, onions, green chilli,half mango pieces,hing and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 2 whistles.



2. Next pour cooked dal in a vessel add remaining half mango pieces



3. Add  salt,jaggery & fresh coconut and combine. add water if required & simmer  till mango pieces are cooked .Cook on slow to medium flame for 5 mts without lid or till you get the consistency of your choice.



4.For tadka /seasoning. heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic,  hing and curry leaves and stir fry for half a minute.

5 Pour tadka on top of dal & close it imediately with lid  .at time of serving garnish with coriander leaves (kothmir)


6. Serve with white basmati rice  ,batatycha kachyra ,spicy mango pickle & papad.



Tips :

1.Adding garlic in tadka is optional.
2.you can make same dal using toor dal (pigeoon peas) /arhar dal.
3.Adjust the number of  green chilli, number of mango pieces ,& jaggery  as per sourness of mangoes
4. Do not forget to remove mango skin  or else your dal can turn black in colour.