Aam/Mambazha/Mango Phirni

Ingredients:
Full Cream Milk - 1 litre
Basmatic rice - 75 gm
Granulated sugar - 150 gm
Mango puree - 500 gm
Cardamom pods - 2 (crushed)
Almond flakes - 2 tbsp.
Raisins - 1 tbsp.
Cashewnuts - 1 tbsp. (crushed)

To Garnish:
Pistachios - few (chopped)

Method:
Soak basmati rice for 30 minutes in little water.
Blend into paste.
In a pan, add the milk and bring it to boil.
Add the crushed cardamom pods and simmer for 5 minutes.
Strain the milk and add it to a thick bottomed pan.
Add the rice paste to the milk and simmer for 15 minutes by stirring constantly.
Be careful at this stage or else it will stick to the bottom (after adding rice paste).
Add the sugar, almonds and raisins. Simmer for 15 minutes.
Pour into bowl and cool. Chill in the refrigerator.
Stir in the mango puree, crushed cashewnuts and garnish with pistachios.
Enjoy the yummy Phirni.

Adapted from a magazine.

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Avocado Mango Smoothie

Ingredients:
Avocado flesh - from 2 ripe avocados
Mango flesh -  from 1 1/2 ripe mangoes
Milk - 1 cup
Yogurt - 1 cup
Sugar/honey - as per taste
Ice cubes -  1 cup or as per taste

Method:
Add all the ingredients in the blender and play with it.
Pour it in glasses and serve.
Enjoy.

Sent off to Spicy Tasty's "Sizzling Summer Contest".

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Mamidikaya Pappu/Mango Dal-T&T Sailu's Kitchen

Here is the original recipe.

Ingredients:
Tuvar dal/Arhar dal - 1 small cup
Mangoes - 1 (medium size, peeled and chopped)
Onions - 1 (chopped)
Turmeric powder -  A big pinch
Green chilies - 3 (slit length-wise)
Ginger - 1/2 tsp. (chopped)
Salt (to taste)
Water - 1 1/2 to 2 cups

For seasoning:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Garlic - 3 cloves (crushed)
Dry red chillies - 2 (deseeded and cut into halves)
Curry leaves - 10 to 12 leaves
Oil - 2 tbsp.

Method:
In a pressure cooker add the dal, mango pieces, onions, green chillies, turmeric and water.
Pressure cook up to 3 to 5 whistles.
Heat oil in a pan and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds, garlic, dry red chilies, curry leaves and sauté for a minute.
Add the cooked dal and salt.
Cook in slow or medium flame for 8 minutes.
Serve with white rice and a side dish.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

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Instant Mango pickle

Ingredients:
Raw mango: 100 gms ( cut into tiny pieces)
Chilli powder - 1/2 tsp
Fenugreek seeds - 2 pinch
Mustard seeds - 1/4 tsp
Cumin seed - 3 pinch
Asofoetida - 2 pinch
Gingelly oil - 1/2 tsp
Turmeric pwdr - 1 pinch
Salt - As per your taste.

Method:
Add oil to a small kadai.
Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds.
When mustard seeds start to splutter, Then add chilli powder, turmeric powder and salt. Remove from stove.
Mix mango pieces.
Note:consume the pickle same day.

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