A Celebration of Mangoes

HAPPY NATIONAL MANGO DAY!

Photo by HOTCHICKSING on Unsplash

Mangoes are one of my favorite fruits. Besides the obvious yummy flavor, mangoes are a rich source of critical vitamins and minerals that have many positive effects on health. Did you know there are 55 varieties of mangoes in the world?  Alfonso, Kent Langra, Chaunsa, Raspuri, Keitt, and Gir Kesar are just a few types. I probably consumed only 2 or 3 varieties ever. What is your favorite type?

Photo by Rajendra Biswal on Unsplash

Whenever my family and I visited my ammamma in India, she had ripe mangoes picked from the tree in her backyard for us to enjoy during our visit. The mangoes she grew were the kind where you squeeze the juice out and enjoy. Those were good times!  

How are you enjoying mangoes on National Mango Day? There are so many ways to enjoy them like eating fresh, ripe mango slices or indulging in a range of mango-based meals including mango salsa, mango smoothies, mango lassi, and mango ice cream. 

Below are desserts we love making with mangoes. We used mango pulp for many of these recipes. You can use fresh, ripened mango as well; the taste may vary depending on the sweetness. 

1) Mango Mousse is a crowd-pleaser; you only need 4 ingredients to make this easy dessert. 

Mango Mousse

2) Mango Pistachio Kulfi (Indian ice cream) -- When I visited one of our family friends, she taught me how to make this dessert. She enjoys cooking just as much as I do. This dessert has 6 ingredients and is also easy to make. Great for parties, dates, or if your in-laws are visiting. Surprise them with your culinary skills. 

3) Mango Lassi - I love this drink because not only is it delicious but full of probiotics. We blend together mango pulp, Desi dahi (yogurt), and ice to make this drink. This is the best for those hot, sweltering summer days. 

4) All of the aunties in my family always call this dessert mango pie but it tastes like cheesecake. Don't get hung up on the name, just make it and indulge!

Is it a pie or cheesecake? I leave it up to you to decide.

Don't forget to check out 'Celebration of Mangoes - Part 2', where we share recipes using raw or unripe mangoes. 

Hello, hello everyone! Did you miss our posts? It's been a fun and busy year for us so far. We've been spending more time with family and enjoyed discovering foodie delights outside of our kitchen. Thank you for following our blog and trying our recipes. 

Happy Ugadi, Gudi Padwa, Cheti Chand and Sajibu Nongma Panba!

May the flavor of raw mangoes, raw neem, and jaggery remove all bitterness and add sweet flavors to your life. Let's put the shadows of the past behind and look forward to a new beginning. Happy Ugadi!

If you follow the Gregorian calendar, you celebrate the New Year on January 1st. Did you know there are many people around the world that celebrate the New Year on a different day every year? 

My family follows the Lunar calendar and our New Year (Ugadi) was today, March 22nd. Ugadi is celebrated by Hindus from Andhra Pradesh, Telangana, Karnataka, and Goa. 

On Ugadi, we celebrate the New Year by drinking Ugadi pachadi which is made with different ingredients, such as green mango, tamarind juice, fresh or dried neem flower, and banana. 

I made the 'pachadi' with the ingredients I had at home and then my husband and I drank it. It was more sour than sweet. 

We also make some dishes on the occasion. My mom made Halwa Puri, Mango Pulihora, and Sabudana Pakora. I am looking forward eating these yummy foods when I visit my parents in a couple of weeks. 

Mango Pulihora, Sabudana (Tapioca) Pakora and Halwa Puri

Did you know that a new year also started today for:

- Marathi people from Maharashtra and they know it as Gudi Padwa

- Sindhi people and they know it Cheti Chand

- Manipuris and they know it as Sajibu Nongma Panba

I love learning about new cultures and traditions. How did you celebrate the new year today? Share with us. 

Chinese Okra Boosted with Protein

Did you know that Chinese okra is also known as Angled luffa, Vietnamese gourd, silk squash, and sponge gourd? 

Chinese okra is easy vegetable to cook with and can be boosted for nutrition with soy nuggets. We like using Nutrela brand soy nuggets. This brand offers the soy product in large and small chunks as well as granules. Soy nuggets are tasty and are a good source of protein. 

Today's dish is one of my favorites because the soy nuggets absorb the flavor when cooked with the Chinese okra.  When I eat the curry with rice, the juices come out and it's yummy. 

Ingredients

- Chinese okra*, 1 lb peeled and cut into 1" pieces

- 1 medium onion, chopped

- ½ cup soy nuggets (Nutrela mini chunks), soak in warm water for 15 to 20 minutes

- 2 to 3 green chilies, finely chopped

- ½" piece fresh ginger, peeled and minced

- ½ Tbsp Dhanjeera* powder 

- ½ Tbsp brown sugar or Jaggery

- 1 Tbsp Dry coconut powder

- 1 Tbsp sesame powder (optional)

- 1 tsp salt (or as needed)

- 1/8 tsp Turmeric powder

- Cilantro, chopped ( for garnish)

Ingredients for seasoning

- 1½ Tbsp Vegetable oil

- ½ tsp Mustard seeds

- ½ tsp Cumin seeds (jeera)

- 1 tsp urad dal (black gram lentil)

Directions

Step 1 - Transfer the nuggets into a colander and run them through the water and allow them to drain off the excess water. Set aside. 

Step 2 - Heat oil in a nonstick frying pan on medium heat. Add urad dal and stir for 30 to 45 seconds and follow it up with mustard and cumin seeds. 

Step 3 - When they sizzle, add dhanjeera and turmeric powder. Stir for 10 seconds and then add green chilies, ginger, and onion. Stir for a couple of minutes and then add squash, drained nuggets, brown sugar and salt. 

Step 4 - Mix well and cook under closed lid on medium heat. Stir intermittently and after 6 to 8 minutes, the squash will turn soft and release plenty of water. At this time, remove the lid and continue to cook until the squash is well cooked and water is absorbed. The curry may seem to look slightly oil. 

Step 5 - Next add coconut and sesame powder and mix well for 30 seconds and remove from heat. Transfer into a serving bowl and garnish with cilantro and enjoy it with warm rice, quinoa or rotis. 

Quick Tips

1) You can substitute zucchini squash for Chinese okra as well. 

2) Dhanjeera powder is powdered cumin and coriander seeds.

If you like this recipe, check out our other recipes with Chinese okra like the Sweet and Sour Chutney and the Skintastic Gourd Stir Fry. 

Out of the Darkness and into the Light

 

Wishing all celebrating...

Have a Happy, Safe and Blessed Diwali from my family to yours!

Mumbai Street Food with a Twist - Low Carb Pav Bhaji

Before the pandemic, my mom and I used to plan family get togethers where we strategized the menu days in advance. No one wanted to be stuck in the kitchen all and not enjoy the party. 

Post pandemic is different because we are still taking precautions and not really having those big parties. Although, whenever my husband and I visit, my mom serves new or fusion dishes for us. They are like "one pot meals". We don't want her to be stuck in the kitchen during our visit either. 

Examples of the "one pot meals" are tomato bath, spinach rice with tofu, biryani or pav bhaji. The last time we visited my parents, my mom made Pav Bhaji. 

Pav Bhaji is a street food sold on Mumbai beaches and quick office lunch on the curb side carts. It is a thick vegetable curry called bhaji which is served with a bread roll or bun called pav. It is commonly made with potato, onion, tomatoes, carrots and chilies. My mom make the dish with a twist, a healthier twist by adding riced cauliflower. 

I used to think eating healthy meant sacrificing taste but with a few tweaks any dish can be made healthier. By incorporating riced cauliflower and reduced the number of potatoes, we reduced the carbohydrates without losing the flavor. Check out the recipe below. 

Ingredients for bhaji (bhaji means vegetable stuffing):

- 2 medium size potatoes, cooked, peeled and roughly mashed
- 10 oz Kirkland Riced cauliflower, frozen

- 3 ripe wine tomatoes, chopped or ground coarsely

- 1 medium onion, chopped finely

- 1 Tbsp Pav bhaji masala

- ½ bunch Cilantro, washed and chopped finely

- 1 tsp whole cumin

- ½ tsp chili powder

- ¼ tsp turmeric powder

- 1 Tbsp vegetable oil

- 1 tsp salt (or as per your taste)

- 1 medium size Red onion, chopped finely

- 1 Lime, cut into quarters

Ingredients for Pav (bread)

- 1 packet of Mumbai Pav (it is typically available in Indian Grocery store), alternately try hamburger buns

- Butter or margarine, for spreading on bread before toasting

Cooking instructions for Bhaji:

1) Heat oil in a saucepan and add cumin. When it sizzles, add chopped onion and sauté it until the onions are translucent. Next, add chili powder and turmeric powder and stir for 10 seconds. Follow with crushed tomatoes and cook for 3 minutes until the mixture is cooked and becomes a gravy. 

2) Add the riced cauliflower, mashed potatoes, pav-bhaji masala and salt. Then add 1/3 cup of water, mix well and cook the bhaji mixture for 5 to 7 minutes under closed lid until it starts bubbling. Taste the bhaji mixture and adjust the salt and masala as needed. 

Bhaji made using Cauliflower Rice

3) Remove from heat, add the cilantro and transfer into a serving dish. 

Now, prepare the Pav (bread):

Spread margarine or butter onto each pav/bun and toast on a heated flat pan until golden brown.

 Arrange the toasted pav slices on a plate and serve with bhaji. 

Happiness with a bite of Pav Bhaji

 Enjoy this Mumbai street food by placing a scoop of bhaji on the toasted pav. Spread the bhaji evenly on the pav. You can sprinkle chopped red onions and add a bit of lime juice. 

We hope you will make this for your next get together whether it's with friends or family. It's mighty tasty and you don't have to worry about the calories. Happy eating!

If you try this recipe, let us know in the comments. We would love your feedback. 

Healthy Saag Paneer with Tofu

Whenever I ask people, "what is your favorite Indian dish?", they say Chicken Tikka Masala. I'm so tired of hearing that. I mean, it's not even Indian. At times, I do hear Saag Paneer. Now, that is a good answer. Saag paneer is paneer (Indian cheese) cooked in a creamy spinach sauce. What can be better than that?

The answer is Saag Tofu! You get the creamy spinach sauce but with a healthy twist of adding tofu instead of cheese. It's a vegetarian's delight. We hope you enjoy this dish as much as we enjoyed making it and eating it with our families. 

Tofu and mushrooms in Spinach sauce

Ingredients

- 2 lbs Fresh Spinach leaves, washed and chopped

- 14 oz Extra firm Tofu, cut into 1" cubes (Please make sure to drain water and gently press to remove more water)

- 3 white button mushrooms, cleaned and thinly sliced (optional)

- 1 medium onion chopped finely

- 4 cloves of garlic, peeled and chopped

- 1 tsp ginger-garlic paste

- ½ tsp chili powder or per your taste

- ½ tsp garam masala (optional)

- ½ tsp salt

- 1/3 tsp cup Heavy cream or half & half (alternately use coconut or nut milk)

Ingredients for seasoning

- 3 Tbsp vegetable oil

- 1 tsp whole cumin (jeera)

- 2 to 3 Bay leaves (optional)

Cooking Instructions

1) In a blender, add the chopped spinach and a little bit of water and blend into a coarse thick sauce consistency. Set it aside. 

2) In a saucepan, heat oil on low/medium heat, add jeera and when they sizzle follow it with bay leaves and stir for 10 seconds. Later add chopped garlic, onion and ginger-garlic paste. Stir for 1-2 minutes. Add chili powder and garam masala and stir for another 10 seconds.

3) Add tofu pieces into the pan and allow the cubes to turn golden brown by stirring intermittently and lightly for 5-6 minutes. When tofu is slightly browned, add chopped mushrooms and cook them for 2-3 minutes under closed lid. When mushrooms are soft, add the spinach blend and salt and continue to cook for 5-6 minutes. Adjust the salt and chili powder if needed. In the end add the heavy cream or half-half and cook for 1-2 minutes.

4) Remove from heat and serve it with rice, quinoa, chapati, or naan.

Mad about Nutrition - Scrumptious Black Eyed Bean Curry

 

HAPPY NATIONAL NUTRITION MONTH!!

Can you believe it's March already? Time is flying by. It's not too late to start your New Year's resolution to eat and stay healthy. I'm still Noom'ing and trying to make better food choices like eating more lentils, legumes, and vegetables. 

March is National Nutrition Month! How are you are adding more nutrition to your meals? Check out the recipe for Black Eyed Beans Curry.  You can eat this curry on its own like vegetarian chili or serve it with rice, quinoa or your favorite flatbread. 

Like other beans, black eyed beans/peas are highly nutritious and are a good staple food. They are rich in fiber and protein along with micronutrients such as folate, copper, and thiamine, which make them an excellent energy source.

 

Ingredients

• 1 cup Black-eyed beans/peas, soaked in plenty of water for 6-8 hours with a pinch of soda bicarbonate
• 1 large (or 2 medium) potato, peeled and cut into 1” cubes
• 1 large onion, chopped and coarse ground for gravy
• 2 medium tomatoes, cut into small pieces or roughly pulsed in grinder    
• 1 ½ Tbsp Dhan-jeera powder (cumin and coriander powder)
• 1 Tbsp  ginger-garlic paste  
• 1 tsp chili powder (or per your taste)
• 2 Tbsp Vegetable oil
• 1 tsp whole Cumin (jeera)
• ½ tsp turmeric powder
• Water, as per desired consistency
• ¼ cup coconut milk (optional)
• ½ Tbsp salt
• ½ cup fresh coriander/cilantro, chopped finely

Procedure

1.     Transfer the soaked beans into a colander and wash well. Next, put the beans into a saucepan, add sufficient water 1” above the beans and cook them on low heat for approximately 8-10 minutes. Drain the beans and set aside.

2.     Heat oil in a pressure cooker and add whole cumin, when it sizzles, add chopped onion and a pinch of salt and stir for 2 minutes until they are translucent. Now add dhan-jeera powder, chili powder and turmeric, mix well, add tomatoes and cook until it forms a gravy consistency (2-3 minutes).

3.     Add potatoes, beans, ginger-garlic paste, coconut milk (if using) and approximately 8 oz of water. Reduce water accordingly if using coconut milk. Add salt, mix well and cook under pressure for 4-5 whistles.

4.     When the pressure is released in the cooker, open the lid and slightly mash the potatoes to give a thicker consistency and gravy. Add water if needed to adjust to desired thickness and heat for couple of minutes.

5.     Transfer into a serving dish and garnish with chopped coriander. The black eyed beans curry is ready to be served.