The New Nation - Internet Edition

Raw mango drink

Ingredients:

4 medium-sized raw green mangoes

2 cups sugar

1 cup water

1 tbsp coarsely ground black rock salt

1 tsp freshly ground pepper

2 tbsps Aniseed/fennel seeds ground coarsely

2 tbsps cumin seeds roasted and ground coarsely

Chilled water

Crushed ice

Sprigs of mint to garnish

Preparation:

Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.

Put this mixture into a food processor and blend till smooth.

Put the blended mix back into the saucepan and on a medium flame.

Add the remaining ingredients and cook for another 20 minutes.

Take off from the fire and allow to cool completely.

Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.

Punjabi mango pickle

Ingredients:

1 kg raw Mangoes

150 grams Salt

30 grams Red chili pepper

3 teaspoons fenugreek seeds

6 teaspoons aniseed

15 grams Onions seed

7 grams Turmeric

2 1/2 cups Mustard Oil

Preparation

l Remove the stones and cut the mangoes into big pieces.

l Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.

l Put in a jar and keep for two days in the sun and shake it daily.

l Then pour rest of the oil and leave for 15 days but not in the sun.

l Shake it every other day.

l Serve after 20 days.

l This pickle can be kept for one to two years.

l Be careful to keep mango pieces covered with oil.

Chicken in green mango

Ingredients:

450 gms Chicken, skinned, boned and cubed

2 tbsp Corn Oil

4-5 Curry leaves

1 tsp Ginger Pulp

300 ml Water

2 Green Chillies, cut

2 Medium Onions, sliced

1 Medium Green Mango, peeled and sliced

1 tsp Chilli powder

1/2 tsp Garlic Pulp

1 tsp Coriander powder

2 tbsp cut Coriander

2 Medium Tomatoes, quartered

1 tsp Salt

1/4 tsp Turmeric

1/4 tsp Onion seeds

How to make chicken in green mango:

Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.

Mix the spices into the chicken and add half the mango slices to this mixture as well.

In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.

Add the curry leaves.

Gradually add the chicken pieces, stirring all the time.

Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.

Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Raw mango thokku

Ingredients

Raw mango-4 medium(grated)

Chilli powder-4tsp

Turmeric powder-1/2tsp

Curry leaves-10

Fenugreek-1tsp(ground)

Jaggery-2tsp

Salt to taste

Oil-4 ounces

Methods

Heat the kadai with oil,season it with oil,oil,mustard,fenugreek and curry leaves.

Add the grated raw mango,chilli powder and turmeric powder.

Cook till soft,then add jaggery and salt.

Simmer till oil comes out on side.

Store in air tight container and refrigerate.

Serve with rice,rotitetc