Sunday, 4 March 2012

Buttermilk Panna Cotta with Mango Sauce

Panna Cotta:
  • 1/3 cup heavy cream
  • 3 tbs sugar
  • 3/4 tsp Knox gelatin
  • 1/2 cup buttermilk
Mango Sauce:
  • 1 ripe mango, peeled, pitted, and pureed
  • 1/2 cup dessert wine
  • 1 tbs sugar
  • 1 cinnamon stick
Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk.
Pour into two 6- to 8-ounces heart shaped molds and chill for a few hours until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick.
To serve, unmold onto individual dessert plates and top with mango sauce.

Glorious Mango Pudding

2 ripe mangoes, about 1 1/2 lbs (680 g) before preparation
1 10 oz (300 mL) can sweetened condensed milk
1 cup (250 ml) cheese
3 tbsp (45 ml) lime juice
Strawberries for garnish

Remove flesh from mangoes. In blender or processor: purée with cheese, condensed milk and lime juice until very smooth'a good 2 minutes.
Pour into individual serving cups or glasses. Chill 2 hours or more, garnish and enjoy!

Mango Pudding

150g mango puree (use about 3 ripe mangoes) 
1 packet jelly powder 
1 tbsp custard powder 
3 tbsp palm sugar (brown sugar or caster sugar) 
250g low fat fresh milk 
200ml water 
1 cup yoghurt 
1 egg 


Mix the jelly powder, water and sugar 

Stir evenly and bring mixture to boil until dissolves in water 

Dilute custard powder in water and add into mixture 

Add in mango puree, egg, yoghurt and milk in a large bowl 

Allow jelly mixture to cool for about 10 minutes before pour in the mango mixture 

Pour pudding mixture into moulds or jelly cup 

Store in refrigerator, ensure chill well 

Best accompanied by fresh cubed mangoes

Thursday, 1 March 2012

Mango Pickle


3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar

  1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
  2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
  3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
  4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
  5. In a large plastic or glass bowl, mix all the dry ingredients left.
  6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
  7. Transfer to a clean jar and press down lightly.
  8. Pour remaining oil on top. Allow to marinate for 10 days before using.
  9. Take out in small quantities for use in a small glass jar.
  10. The main jar should always have a layer of oil floating on top

Ripe Mango Curry

  1. Ripe Mangoes – 5-6 of small size
  2. Grated coconut – 1 cup
    Jeera -  a pinch
    Garlic – 1 piece
    Small onion – 2-4
    Green chilly – 3-4
    Turmeric powder – 1/4-1/2 tsp
  3. Small onion – 4
    Red chilly – 2
    Mustard – 1/2 tsp
    Curry leaves
  4. Salt
Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes. Grind together the number 2 ingredients with 1/2 cup of water to a fine paste. Add this and 1/2- 1 cup of water to the mangoes. Check salt and add more if required. Cook for 5-7 mins on low flame. Make sure that it doesnt boil. Remove from fire.
Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.

Mango Curry


Curd (Yogurt) - 2 Cups
Mango - 2 (raw or ripe) (Cut into small pieces)
Red Chillies -7 no. (hot ones)
Jeera - 1 tsp
Grated Coconut - 1 cup
Turmeric powder -1/2 tsp
Salt to taste
Oil - 2 tbsp 
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - few

  1. When the two tbsp oil gets heated, put mustard seeds and methi seeds. Put the mango pieces, add sufficient water to cook the mango well. Add salt, turmeric powder and cook till the mango is done.
  2. Grind the coconut with the red chillies and Jeera well.
  3. Add this to the mango. Also add the Curd and mix it well and let the whole thing boils for 3-4 minutes.
  4. Add curry leaves in the end. Morukoottan is ready.

Mango Lassi

Preparation method