Mango Chia Seed Pudding | Chia Mango Pudding | Mango Chia Pudding Recipe

This is one dish that regularly makes it's appearance during summer. I love chia pudding and that too only with mangoes :D Last year when I made this and was trying to take pictures for the blog while Dhruv was sleeping. Just when I had the whole setup ready and clicked 2-3 pics, he woke up and came. And was not ready to part with the pudding. He was smirking and grinning that he sabotaged my set up and was happily having the pudding. Yes, my little one too loves this :) So this year I made it while he was away at school and clicked leisurely ;) And evening we both enjoyed having this.. It is best served chilled ! Usually it's quite sunny in Chennai. But day before yesterday when I clicked this it was quite gloomy. And yesterday it rained for about 10 minutes. This is the first rain of the year and it feels good too as there is a little relief from the scorching heat :)

Check out the other Mango recipes here if interested.. 

Makes: 1 cup

I Took: 

Preparation Time: 5 mins

I Used:

Mango	-	2 sides of 1 big banganapalli
Chia	-	3 tbsp
Milk (boiled & cooled)	-	1 ½ cup
Honey (any sweetener)	-	1 tbsp
Vanilla Essence	-	1 tsp

The Way:

1. Take the chia seeds in a bowl. Add milk to it. Use milk that is boiled and cooled

2. Now add sweetener of choice. I added honey

3. Then add vanilla essence if using and mix well

4. Cover the bowl and leave it refrigerated for minimum 2 hours. Leave it overnight if possible

5. Next for assembling the pudding, peel a ripe mango and rinse it with water. Then cut into small bite sized cubes

6. In a serving glass, now layer the pudding with alternate layers of mango slices and the bloomed chia 

7. Garnish with pomegranate or cherry or nuts or raisins of your choice

Serve chilled !

Notes:

• You can customize the pudding the way you want. You can layer it with mango puree instead of mango pieces

• You can add a layer of rice flakes or granola to make it more healthy & wholesome

• If the mangoes are sweet enough you wouldn't need any sweetener

• You can also add in seeds like hemp, melon etc and nuts like almonds & dry fruits of choice

• You can go for another fruits like strawberries or chikoo as well but personally I favour mangoes :)

Cheers,

Chitz

Mango Milkshake Recipe | How to make fresh Mango Milkshake at home?

Come summer, mango milkshakes have to be made.. Right? Yes, for us it is like "What is summer without a Mango Milkshake?' I would love to make some popsicles too but this year we are cutting low on sugar and some carbs too, so I guess the popsicles have to wait for another year maybe :( This milkshake can be tailored in many ways to suit our cravings and needs. You can make it rich by adding a pinch of saffron. You can make it healthy by skipping the sweetener. You can make it vegan by adding almond or coconut milk instead of the normal dairy milk. Or maybe add 2 scoops of ice cream instead of one ;) Choose as you may want to, but if the mangoes are reasonably sweet, then any variant of the shake is great and makes you feel  refreshed :) I generally make the shake with Alphonso (for it's bright colour :D) or Banganapally mangoes but you can choose any pulpy and reasonably sweet variety of mango for the shake..

Makes: 2 glasses

I Took: 

Preparation Time: 10 mins

I Used:

Alphonso Mango	-	2 medium sized ones
Milk	-	1-1½ cup (boiled, cooled & refrigerated)
Sugar/Jaggery/Sweetner (optional)	-	1-2 tbsp (As needed)
Ice cream (optional)	-	1 scoop
Saffron/Kesar (optional) Cardamom powder (optional)	- -	A pinch ¼ tsp
Nuts (optional)	-	2-3 tbsp

The Way:

1. Scrape the skin of the mango and trim the stalk off. Rinse it well in water. While trimming the stalk some milk can ooze out of the mango and it gives a weird taste if not rinsed properly

2. Cut the mango into small chunks and take them in a blender

3. Add milk to it and blend well

4. Now open the blender and taste the milkshake. If needed add sugar, kesar and ice cream and then give a final blend

5. Pour into tall glasses and serve cold. You can garnish with chopped nuts if needed

Notes:

• I use Alphonso (or Banganapalli) mangoes for it's colour and taste. It gives a deep yellow colour and the shake feels like store bought :) You can use any ripe, pulpy, sweet and fibreless mangoes of your choice for making the shake

• For a thick milkshake use less milk for blending. Also keeping the mango/mango pieces in fridge also helps

• If using ice cream, use vanilla or mango flavour so that the taste is not compromised much

• Use ice cubes while blending for chilled shake. It can make the shake a little runny. Instead use chilled milk and mango for making shake and serve the shake with ice cubes added in the glass

• You can blend in the nuts or use for garnishing. Sometimes I like to blend in the nuts when I skip adding extra sweetner. Then it feels like having an extra crunch and I do not feel that I have skipped the sweetner (At times it is for satisfying the mind too ;))

Cheers,

Chitz

Mango Mastani | Pune's Mango Mastani | How to make Mango Mastani at home

I had been wanting to taste this mango mastani for quite a while after coming to Pune but never got a chance. This year after seeing so many posts from dear blogger friends and how they were describing it to be a Pune speciality, I so wanted to have it. So as many would recommend, I too went to a nearby outlet of 'Sujata Mastani' to have it. But was so diasppointed when what I got was a thin runny and over sweet milkshake. No ice cream and no toppings. I am sure that I was at the wrong place at the wrong time. If I had been to an outlet in the Pune city I would not have been disappointed. Also I later came to know that for toppings you need to order special mastani. 

Anyways as I had no plans to travel to the city during the summer, I decided to make my own mastani. It is so easy to put up and such a treat in the summer when mangoes are plenty. So I made it one fine Sunday afternoon, and bohoo the hubby was very delighted to have it after his afternoon nap. And it looks so pretty too that you will think twice before having them ;) It is said that Mastani, the beautiful Muslim princess who stole the Maratha Peshwa ruler Bajirao's heart is the inspiration behind the name of this drink. Mastani is said to be one of the most beautiful and elegant lady in Indian history. And hence this beautiful drink is also named so after the beautiful Princess warrior. 

And I also read here that, initially when this drink was served people used to remark 'mast' (awesome in Hindi) and hence this drink was named Mastani. If you are in Pune and would want to have this, try at Sujata Mastani or Gujjar Cold Drink. I have not personally had them here but have read rave reviews about them. Also have heard that the Custard Apple Mastani too tastes awesome. So now shall we see how to make them at home, if you are not coming by Pune anytime soon :) I know mangoes are sill available, so grab them and make some Mastani before they disappear from the market !

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 3-4 persons

I Used:

Mango	-	2 cups chopped
Sugar	-	1 tbsp
Milk	-	1 cup (boiled, cooled and chilled)
Ice cream	-	2-3 scoops
Almonds	-	1 tbsp (slivered)
Pista	-	1 tbsp (sliced)
Tutti frutti	-	1 tbsp
Glazed cherry	-	2-3 nos (cut into 2)
Mango cubes	-	few for garnish

The Way:

1. Peel and chop the mangoes roughly. Take them in a blender. Add sugar and give a quick blend. Now add milk (boiled, cooled and chilled) and blend to a smooth puree

2. Pour this thick milkshake into a tall serving glass

3. Add to it a large scoop of ice cream 

4. Top it with tutti frutti, slivered almonds, sliced pistachos, glazed cherry and some mango chunks (if needed)

5. They taste great when chilled. So I keep the mangoes and milk in fridge before making them. Or you can add some ice cubes while making the mango puree

Notes:

• I used a large banganapalli mango to make this. Alphonso would taste even better
• I used vanilla flavour ice cream. You can use any flavour like mango or pista of your choice
• Toppings are purely your choice. I use the ones I have available at that time
• You can even use canned mangoes to make this
• Serve it immediately else the ice cream would melt
• Add sugar (or skip) as per your preference
• Do not add water while pureeing the mango. The milkshake should be thick and creamy

Cheers,

Chitz

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Mambazha Pulissery | Mambazha Kaalan | Onam Sadhya Recipe Mambazha Kalan

Ripe Mangoes in Coconut sauce and Curd

I know that summer is gone and that the stock of mangoes is also gone along with that but what to do.. My laptop got some problems and I was not able to post the recipes in my draft. Now also the issue is not completely resolved, it's not connecting to the Wi-fi. But somehow got hold of a LAN cable and am working with that ! So what's the recipe today? It's a favorite of Deeps and is also a Sadhya recipe 'Kaalan' or Mambazha Pulisseri. 

It tastes THE best when made with the authentic naatu/naadan maanga (native variety of mango) with the juicy sweet pulp of the over ripe mangoes providing just the needed sweetness to the dish and the curd working on the sourness part. If you get hold of those variety of mangoes, then there should be nothing else holding you back from making this dish ! If you cannot find such mangoes but are so tempted to have this dish, then also don't fret.. try them with the normal ripe mangoes but if they are not sweet enough compensate with some jaggery or sugar. The taste will change but still you can enjoy them when you are very tempted :) 

Other recipes with Mango:

Pacha Manga Sadam | Raw Mango Rice

Uppilitta Manga | Raw Mangoes in Brine

Mampazha Pachadi | Pazhutha Manga Pachadi

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Chakkakuru Manga Curry

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source: Amma

Serves: 3-4 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

I Used:

Naadan Maanga/Ripe Mango	-	2 nos
Red Chilly powder	-	½ tsp
Turmeric Powder	-	¼ tsp
Salt	-	As needed
Jaggery	-	1 tbsp (acc to the sweetness)
Curd	-	1 cup

To Grind:

Coconut	-	¼ cup
Green Chilly	-	2 nos
Cumin seed	-	½ tsp

To Temper:

Coconut Oil	-	1 tbsp
Mustard seeds	-	¼ tsp
Red Chilly	-	2 nos - broken
Curry leaves	-	A sprig

The Way:

1. Use ripe mangoes, preferably the nadan (native) ones which are smaller in size. These kind bring out the best pulissery. If you cannot find hold of some you can use the normal ripe ones. If they are bigger in size, rather than using the whole mango, cut into small bite sized pieces and go about with the dish

2. Peel the skin of the mangoes. In a pan or kadai, take the mangoes and add the turmeric powder, red chilly powder, salt and jaggery. Use jaggery only if the mango is not sweet enough. Adjust the quantity of the jaggery according to the sweetness of the mango

3. Add little water (around 1 - 1.5 cups, enough for the mangoes to boil) and cook the mangoes over low-medium flame with the pan covered. If the mangoes are very ripe and juicy then add less water as the pulp of the mangoes will be sufficient

4. In the meantime, grind together coconut, cumin seeds and green chilly (do not use water. If it 

is difficult to grind, use very little water) into a smooth paste

5. Keep an eye on the mangoes to make sure that they don't get burnt. Once the mangoes are cooked and the gravy reaches your desired consistency (the gravy tends to thicken upon cooling, so decide the consistency accordingly), add the ground coconut paste and stir. Allow it to boil for another 2 minutes and not more

6. Now add the whisked curd (can use the mixie to beat the curd) and give a nice stir. Switch off the flame immediately after

7. In a tadka pan, heat the coconut oil. Splutter mustard. The add fenugreek seeds, red chilly and curry leaves. Add the tadka to the gravy and give a quick clean stir

Serve it with rice and a hot and spicy side dish of your choice !

Cheers,

Chitz

Pazhutha Manga Pachadi | Pazha Manga Pachadi | Mampazha Pachadi

Ripe Mango served with coconut-mustard-curd sauce & jaggery in Kerala Style

I would have never made this dish if not for my negligence ! I bought a raw mango - all for making some pickle & it was stashed away at the bottom of the rack of my refrigerator. Lazy me, I forgot all about it. One day, it peeped up & asked ' Aren't u gonna make use of me? I won't sit like this, neat & clean for long. Remember, I am a costly commodity at this part of the world' Did reality strike me hard?? Ohh yea, it did. So now me like a good girl, took it out & made the first slice. It was not all green & firm, but a bit soft & squashy on one end. Now Deeps saw me staring at it & made the quick decision 'Don't make pickle out of this. It won't taste good'. 'Is it spoiled?' came my quick question back. 'I don't think so. It has turned ripe inside. Just the outside color is still green', he said. 

I was at a loss. I was all happy that I would make some pickle, now it was like 'No soup for you, gal' ! I thought ok, I would make some Pazhutha Manga Kootan. I did some googling & was all set. But still at the bottom of my heart, I was still pondering, 'Is there some way to make a pickle out of this'. Then after a while when I was talking to Amma (Deeps' mom) I asked her about it. She said,'You can make pachadi out of it. It will taste great & Deeps also loves it'. Ok, that sounded like fun. A new dish for me as well as I have not had Mampazha Pachadi before. So I was thrilled to try it out. Quickly I jotted down the recipe in my notepad and lo, here it is. And as expected, Deeps loved it. He did not touch the main dish that day & had his entire share of rice with the pachadi. I too loved it with it's mix of tangy & sweet taste. And you know what, I loved it better the next day ;) So you now know what to do when you fall prey to this sort of negligence. So let's take a look at how I made it :)

Other recipes with Mango:

Pacha Manga Sadam | Raw Mango Rice
Uppilitta Manga | Raw Mangoes in Brine

Mambazha Pulissery | Mambazha Kaalan
Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Chakkakuru Manga Curry

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source: Mil

I Took: 30 minutes

Makes: 2 cups

I Used:

Pazhutha Manga/Ripe Mango	-	1 no - big sixed - around 400 gms
Grated Coconut	-	¼ cup
Grated Jaggery	-	2 tbsp
Curd	-	5 tbsp
Green Chilly	-	2 no
Red Chilly powder	-	1 ½ tsp
Turmeric powder	-	½ tsp
Mustard	-	2 tsp
Red Chilly	-	2 no
Curry leaves	-	2 sprigs
Oil	-	1 tbsp
Salt	-	As Needed

The Way:

1. De-skin the mango and cut it into small sized cubes. If using small sized mango, you can de-skin & use the whole mango (with the seed)
2. Grind together grated coconut, mustard & green chilly. When they are ground well add curd & give another pulse or two so that the curd is mixed well
3. In a saucepan mix together the ripe mango, red chilly powder, turmeric powder & salt along with ½ cup water & cook them over medium flame
4. When the mango is cooked well, add the ground coconut mixture & grated jaggery & stir well. Make sure the flame is very low & it does not boil. This may take about a minute or so. Once mixed well, remove from flame 
5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi (mango mixture) & give a stir & serve

Cheers,

Chitz