AAMazing mango sago pudding

Summers call for succulent mangoes that you just can't say no to. In the quest of eating as many mangoes as we can in just a couple of months, we try adding them to every possible thing. Mangoes are rich in antioxidants and add lots of fiber to the diet.  Mangoes offer important vitamins and minerals for our body, preventing that way from many dangerous diseases and keeping our body healthy and fit. The fruit is also rich in vitamin E.

Mango is so versatile fruit that it can be used raw or ripe to make so many different Salads, Shakes, Desserts and even Curries.

All across the world there are more than 400 Mango varieties available, In India alone we get some of the most famous ones including Dusseheri, Alphonso,badam, Mallika, Banganapalli, Chausa, Langda and many more.



To inspire your creativity and delight everyone in your family I am sharing a recipe of easy  mango dessert.This dessert is simple and easy to make. The hard part is cooking the tapioca pearls, but if you follow theprocedurecorrectly, you will be rewarded with a refreshing and delightful dessert. The tapioca pearls were first cooked for half an hour. They are then set aside for 5 minutes and then rinsed under cold water. These steps are necessary for perfectly cooked sago.

INGREDIENTS 

Mangoes - 2 cups pureed

Mangoes - 1/2 cup cut into small cubes

Milk         -  3 cups boiled and cooled

Sugar       - 1 Cup

Sago         - 1 Cup boiled 

Condensed milk- 1/2 cup

PREPARATION 

Soak sago in water for an hour. Rinse it to remove excess starch. Now boil water and add the sago.Cook sago till it gets transparent and soft. Keep mixing else it will stick to the bottom.

Drain water and wash again in running water,drain water completely and set aside. In a mixer jar add mangoes, sugar and 1/4 cup milk and grind it to a smooth paste.

In a mixing bowl add remaining milk and mango pulp and mix well without lumps. Now add condensed milk, Mix well with a whisk. Add cooked sago little by little and mix well.

Now add chopped mangoes(reserve a tbsp for garnish) and give a quick mix.Chill it for an hour and serve chilled.

Serve chilled with cut mangoes and sago as topping.

NEY PATHIRI

Ney pathiri or ney pathal is a very common breakfast dish in Northern Kerala especially in Kozhikode and Malabar.
It's made with rice flour and deep fried with oil and not ghee. My first impression of this dish was not definitely not good as the pathiri was thick and any amount of curry wouldn't make it soft. After lot of trials and error found a perfect recipe . I made them using rice flour instead of ground rice dough. You can either make them plain using only rice flour and salt or add crushed shallots, coconut and cumin seeds for extra flavour. Enjoy these pathiris with any traditional fish , chicken or mutton curry.

Ney pathiri

Cuisine: Malabar
Prep time: 20 min
Cooking time: 15 min
Ingredients

      1 1/2 cup Rice flour
      Salt , to taste
      Cooking oil , for frying

To Grind

•        1 Onion , chopped
•        1 teaspoon Cumin seeds 
•        4 tablespoons Fresh coconut

Directions 

1. To begin making the Malabar Style Ney Pathiri Recipe, we will first grind the chopped onion, cumin seeds and coconut to a coarse paste and set aside.
2. Take a sauce pan, add rice flour, salt to taste, ground onion paste and add about 1/2 cup of water and mix well till there are no lumps.
3. Keep the rice mixture on medium heat and keep stirring until the rice is cooked and it comes together.
4. Once the dough has thickened to form a dough. You can switch off the heat and take the dough out and spread it on a plate to cool down.
5. Heat a kadai with oil to fry the puris. Take out a small ball of dough and roll it flat not too thin.
6. Flatten it and roll it again to about 1 centimeter thickness. Fry the puri when the oil becomes hot.
7. Keep flipping it over and fry it so that it evenly get browned on both the side. Take the puri out and strain it over a napkin. Do the rest for the remaining ingredients.
8. Serve the Malabar Style Ney Pathiri Recipe along with fish, chicken or mutton curry to make it a complete meal.

MANGALOREAN CRAB CURRY

I have soft-corner for seafood The recipe I share today originates from Mangalore – the coastal port city from Karnataka along the Arabian Sea. Mangalorean crab curry Next time you have live crabs at the market, bring home and make this Mangalore-style Crab. We living by the coast are introduced to see food at very young age. We grow up cleaning fish and I learnt cleaning crab at early age and memories of cleaning live crabs and them running out of the vessel comes to my mind as I write this recipe for you.
 A well prepared crab curry is an absolute delight, make sure you use fresh crabs.
The earthy flavour from the spices blended with fresh grated coconut adds to the flavour of this curry. Serve this curry with boiled rice  neer dosas or any bread of your choice.

                                MANGALOREAN CRAB CURRY

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Ingredients

• 6 crabs (cleaned and cut into pieces)
• 1/4 tsp turmeric powder
• 2 cups coconut fresh grated
• 1 onion large (finely sliced)
• 4 whole red kashmiri chillies
• 3 whole long red chillies
• 5 - 6 cloves garlic
• 1.5 cups water
• 1.5 inches ginger
• 1 tsp tamarind paste
• 3/4 tsp coriander seeds
• 3/4 tsp cumin seeds
• 1 tsp mustard seeds
• 1.5 tbsps vegetable oil
• 2 sticks curry leaves
• 1 tbsp coriander leaves (finely chopped)
• salt (to taste)

Instructions

1. Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30minutes.
2. In a mixer grinder, add all the whole chillies, garlic, ginger, coriander and cumin seeds. Blend into a coarse paste with some water (just enough to mix). Once blended nicely, add in the fresh grated coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.
3. In a pan heat oil. Add the finely sliced onions and fry until softened. Add the ground spice and coconut paste and cook for a couple of minutes on medium to low flame, stirring regularly.
4. Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Taste and adjust salt if necessary.
5. In a separate pan, prepare the tadka. Heat some oil, add the mustard seeds and let them splutter. Add the curry leaves and toss in directly into the crabs masala.
6. Garnish with finely chopped coriander leaves and serve immediately.