Stuff your samosas with a tangy raw mango filling.
Think of summer and the first thing that comes to mind is, mangoes.
With temperatures already rising, the king of fruits has arrived too and is being made into lassis, ice-creams, juices and what-not. But, this season how about using your favourite fruit to make something more interesting?
Here are 5 out-of-the-box dishes that you can make with mangoes this summer.
Keep aside the potatoes and fill your favourite evening snack with a tangy mango filling instead.
In a heated pan add in mustard seeds, curry leaves and green chillies. Mix and let them crackle. Add in raw grated mango and cook for a while. Put salt, chilli powder, chat masala and coriander. Mix well and let it cook for another 2 minutes. Stuff this filling in a samosa patti, seal and deep fry. Serve with a tangy tamarind chutney.
This tangy Indian dal is exactly what you need to pair with your rice on a summer Sunday.
Begin by cooking the dal in a pressure cooker with some salt, water and hing or asafoetida. In a heavy bottom pan, add oil, mustard seeds, cumin seeds, onions and saute well. Put some ginger, garlic, curry leaves, chopped green mangoes, salt and green chillies. Mix well and add in the cooked dal. Pour some water and let it simmer for a while. Garnish with chopped coriander and serve.
Great to pair with tikkis and bhajiyas, eating this chutney with dal-chawal isn't a bad idea either.
In a blender, add chopped ripe mangoes, red chillies, chopped garlic, tamarind, salt and a little jaggery. Blend this until it turns into a smooth paste. Pour a little water and blend again. Take it out in a bowl, add a dollop to your plate and relish.
This childhood favourite can be made in your kitchen too.
Peel and chop some fresh mangoes. Add them to a blender and mix until they turn into a puree. Pour this on a baking tray lined with a silicon mat. With the help of a spatula, even it out and put it in the oven for a few hours or until the puree is dehydrated. Peel of the mat and put on a sheet of wax paper. Cut into strips, roll and eat.
Why have ice-creams when this raw mango sorbet is so easy to make?
Begin by boiling the raw mangoes until soft. Peel and puree them. Add the puree to a pan along with some sugar syrup, lemon juice and lemon grass. Let it cook until everything is well incorporated. Strain the mix into a vessel and keep it in the freezer for a few hours. Scoop, top with a little chaat masala and serve.