You are using an older browser version. Please use a supported version for the best MSN experience.

Easy mango recipes

Here's how you can rustle up these delicious and easy Raw Mango or Kachhe Aam ki recipes from all over India. Kachche Aam ki Launji (Punjab) Ingredients: Raw mangoes 1 kilogram Jaggery (gur) grated 1 1/4 cups Fenugreek seeds (methi dana) 3/4 teaspoon Fennel seeds (saunf) 4 teaspoons Onion seeds (kalonji) 1/2 teaspoon Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Turmeric powder 1/2 teaspoon Salt to taste Mustard oil 3 tablespoons Method: Peel the mangoes, cut lengthwise into quarters and remove the kernel. Heat oil in a kadai to smoking point. Reduce to medium heat, add methi dana and sauté till it begins to change colour. Add saunf, kalonji, coriander powder, red chilli powder, turmeric powder and salt. Stir, add mangoes and stir for five minutes. Add jaggery and half cup of water. Bring to a boil, cover and simmer, stirring occasionally, for seven to eight minutes. Remove and cool. Store in sterilized bottles. Raw Mango Pachadi (Andhra Pradesh) Ingredients: 2 raw mangoes 2 green chillies 3-4 Tbsp grated jaggery Salt to taste 1 Tbsp oil 2 dry red chillies 1/2 tsp mustard seeds Garlic and peanut chutney: 4 Tbsp garlic cloves 200 gm roasted peanuts - skinned and removed 6-8 fresh red chillies 100 ml oil Salt Method: Peel and slice mangoes with seeds. Split green chillies in half. Pour over water to cover fruit and chillies. Simmer till well cooked. Add jaggery to pan. Heat oil in a pan - toss in dry red chillies and mustard seeds. Pour over pachadi and serve. Kairi ki Curry (Rajasthan) Ingredients: 450 gm raw mangoes (kairi), cut into wedges with skin 2-3 Tbsp mustard oil 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp onion seeds 2 bay leaves 1/4 tsp asafoetida 2 Tbsp gram flour 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder Salt to taste 1 Tbsp grated jaggery Fresh coriander sprigs for garnishing Method: Heat mustard oil in a non-stick pan till it smokes. Add cumin seeds, fennel seeds and onion seeds, saute till the seeds crackle. Add broken bay leaves and saute.4.Add asafoetida, gram flour, turmeric powder, red chilli powder and coriander powder and mix well. Add raw mangoes and a little water, mix well and cook for 2-3 minutes. Add salt, mix well, cover and simmer for 10 minutes. Add jaggery to kairi ki curry and mix well. Cook till the jaggery melts completely.9.Transfer the curry in a serving bowl, garnish with coriander sprigs and serve hot with khoba roti. Meen Alleppey Curry (Kerala) Ingredients: 900 g pomfret fillet, skinless 1/2 cup coconut oil 250 g madras shallots (or 100g red onions) 3 Tbsp green chilli, chopped 5 Tbsp ginger, chopped 2 Tbsp degi mirch powder 1 Tbsp turmeric powder 300 g raw mango, diced Salt to taste 20 curry leaves 1200 ml coconut cream (tinned) 5 Tbsp coconut milk powder 1 cup brown rice (200 g) Method: Clean and cut the fish into rectangular pieces. Prepare the curry by heating coconut oil in a pan. Add shallots, green chilli and ginger. Fry this mixture till onions turn soft, and then add the powdered spices. Remove from flame; add some water and cook the masala. Then add dices of raw mango, salt, curry leaves and cook till mangoes are soft. When masala is cooked, add coconut cream and milk, keep on slow fire and cook. Add the fish to the curry, simmer till fish is cooked and adjust seasoning. Serve hot with the steamed brown rice. ----------------------------------------------------------------------------------------------------------- For more recipes please click on links below and subscribe: Youtube : https://www.youtube.com/foodtakofficial Facebook : https://www.facebook.com/foodtak Instagram: https://www.instagram.com/foodtakofficial Twitter: https://twitter.com/foodtakofficial Source: newstak.in
image beaconimage beaconimage beacon