Mango Paanagam

Paanagam is prepared and distributed to the people on Shri Rama navami.Those days there used to be poojas.celebration and discourses.So to quench the thirst buttermilk and paanagam will be distributed.Sometimes it will be there in a common place or in a pot outside the houses.
Paanagam:
Add a cup of powdered jaggery to 3 cups of water.
Mix a spoon of dry ginger powder,cardamom powder.
Jaggery contains iron and dry ginger is good for digestion.

Mango paanagam:
Take a cup of warm water.
Mix 2 table spoons of grated mango.
After 30 minutes filter it.
Add this mixture to the above mentioned paanagam.
Note:
We can add or reduce the quantity of jaggery according to individuals taste.

Mango sweet potato halwa

(raw)Mango(peeled,cut,boiled,mashed)-1cup
sweet potato(peeled,boiled,mashed)-2cups
jaggery(powdered)-3cups
cashew nuts(roasted)
elaichi powder
dry ginger powder-1 spoon(optional)
Ghee-1cup
method:
Heat a kadai and make syrup with jaggery.
Add the mashed mango and sweet potato and stir.
Add ghee .
When the ghee starts seeping out add cashew nuts,ginger powder and elaichi powder.
Pour it in a greased plate.

Methi mango pickle

Ingredients:
mango(cut in to very fine pieces)
chilly powder
fenugreek-1 spoon
mustard-1 spoon
salt
gingelly oil
Asafoetida
Method:
Put the cut mango pieces in a ceramic container.
Add chilly powder,salt and asafoetida.
Heat a kadai.Put a spoon of oil and temper with mustard and fenugreek.When the mustard splutters and the fenugreek becomes golden brown put them over the mango.
heat the kadai again with a cup of oil.heat the oil and pour it over the mango.Mix the ingredients well.
Note:This is a very simple pickle preparation.But you have to keep it in the refrigerator.

Mango Capsicum Spread

Ingredients:
Grated mango
capsicum-finely chopped
green chillies
cheese
pepper powder
method:
Heat a kadai and cook the capsicum in oil.Add the grated mango and chillies.Switch off the stove.
!.spread this over a bread slice and top it with grated cheese.
2.Prepare rotis in tawa.Spread the mango capsicum over half portion of roti,add cheese and roll.

AGM for breakfast

Ingredients:
Aamchur powder
Ginger powder
methi powder
Oats-2table spoons
curds
Grated cucumber
onion pieces
method:
prepare oatmeal as per instruction.
Add a pinch of the three powders.
Mix cucumber and onion.

Add curds and the powders.

Maanga thenga pattani sundal

This is a very famous item of the chennai marina beach.Infact this is a very healthy snack we can have in the evening.
Ingredients:
Channa-soaked for 24 hours and pressure cooked till soft.
Mango-cut in to this small pieces
coconut-grated
mustard
green chillies
curry leaves
Asafoetida
lime juice
salt
Method;
heat a kadai and season with mustard,green chillies,curry leaves.Add the grated coconut,mango,cooked channa,salt,asafoetida and cook for a minute.Add lime juice.

Mango paapdi

Mango(cut in to very thin small piecs)
onion pieces
solid tomatos sliced
green chillies
channa soaked overnight and cooked till soft
bhel
cucumber
cornflakes
ground nut
Method:
Mix the mango,cucumber,onion,chillies
Just before serving roast the bhel(puffed rice),roast the ground nut and roast the corn flakes with chilly powder Heat the channa .Add spice powder.Squeeze lime.
Note:Instead of adding cornflakes chips can be added.
Then put the mango,onion etc for a minute in the kadai and serve.Squeeze lime.

mouth(eye)watering Mango kurumilagu

Ingredients:
Mango(finely chopped )
Ginger(finely chopped)
chillies
Kurumilagu(Miriyale tige,kare menasu,kali mirch)
mustard
raisins or cherries
cashewnuts
Basic:
Method:Kurumilagu that is green pepper will be available during a particular season.Wash it well and put salt over it.it will become black but soft after some time.We can store it as it is.
heat a kadai and season with mustard.Add mango,chillies.ginger and kurumilagu.Switch off.transfer it to a vessel.
fry cashews and put it in the vessel'
In the same kadai put the raisins and immediately put it along with cashews.Add chopped curry leaves or mint leaves.
This is a basic preparation.
Applicatios:
1.Roast suji or vermicelli or coarsely ground rice.Add boiling water ,cook and then add the above mentioned recipe.This will be like hot,sour,sweet kitchadi.
2.Soak poha (aval,flattened rice ) in water for 15 minutes.Squeeze out water and mix the basic
3.Make curd rice and mix the basic.
4.Cook rice and mix the basic adding salt.

Note:vegetables like capsicum,peas and carrots can be added.
Have it with onion or cucumber raita.

Mango knot saaru

Ingredients:
Grated mango-3 table spoons
tuvar dal-roasted and powdered- 2 spoons
coriander seeds,pepper,red chillies(roated and powdered)-2 spoons
water- 2 cups
mustard
ghee
turmeric powder
method:
Take 2 thin muslin cloths.Put the grated mango in one and tie loosely.In another put the tuar dal powder and tie.
Boil water and when it starts bubbling put the tuar dal knot and boil for 5 minutes.remove the dal and mix it with the powdered pepper,red chilly and grind again.Mix it with the water in which we boiled the dal.
Add turmeric and some more water and boil.
Season with mustard.Before removing it from the stove put the tied mango.After 15 minutes remove it from the vessel.Squeeze the knot well.Do not put the mango in to the saaru.
Note: you can squeeze lemon if the mango is not sour.Have it with rice or drink .

Vadu Maanga Pickle

Ingredients
Tender mango(size of a lemon)- 1 KG
salt crystals - 200 gms
turmeric powder -1 tea spoon
mustard-3 table spoons
red chillies 15 to 20

Maa vadu:
Wash the mangoes. Wipe them dry.
Take a ceramic or glass jar.Put a handful of salt in the bottom of the jar. Put the mangoes over it.Again top it with salt.Keep it for 2 days.
The mangos would have shrunk.This is known as maa vadu. The mangoes would be floating in salt solution.
Method For making vadu maanga.
Take out the salt solution from the jar.
Grind red chillies,turmeric and mustard to paste.
Mix it with the salt solution. Add the shrunk mangoes.
This can be stored for a year.
Method to make vadu maanga pickle:
Remove a handful vadus from the jar using a ladle.
Add 3 tea spoon of chilly powder,mustard and methi powder to the vadus.
Heat oil and pour it over the mangoes (vadus)