sound cookery

Raw mango chutney 1/2 kg raw mango 1 t red chilli powder 400 g sugar 1 cloves 1 cinnamon, 1/4 t black pepper 1 black cardamom 1/2 t glacial acetic acid METHOD Wash and remove the skin.grate the mangoes Coarsely the spices(black papper,black cardamom,cinnamon,cloves) Heat a pan cook the grated mango them till they are slightly tender. Add sugar and continue cooking. Add salt,red chilli powder and coarsely ground spices. Cook few minutes while stirring frequently till the mixture becomes sufficiently thick. Put 1 t in a plate test the desired consistency in plate test .it thick like jam.Remove from fire. add glacial acetic acid. pour the hot chutney dry sterilized bottles. on cooling close their lids and close properly. store in a cool place. Glacial acetic acid http://en.wikipedia.org/wiki/Acetic_acid

Mango shake Ingredients 1 large mango (200 g ) 1 cup milk 2-3 t sugar a few vanilla essence 3-4 ice cubes METHOD Peel and take out the pulp. Add sugar and blend in a blender Add milk and whip the mixture till lightly,frothy and smooth. Add essence and crushed ice and blend well. Serve in a tall glass .

MANGO PACHADI Ingredients 2 mango(200 g) 1/2 t urad dal 1/2 t mustard seeds 2 red whole chilli 2 green whole chilli few curry leaves 4-5 baby onion 5-10 g jaggery 2-4 t fresh grated coconut oil 2 t salt to taste METHOD Wash and cut the mango lengthwise(slice in sticks) and remove the seed Chop onion slice Take 2 t oil in pan and fry the mustard seeds .when they start crackling add uraddal,red chilli whole ,green chilli whole, fry for few minutes and add the onion .Fry till golden brown. Add curry leaves and mango fry and cook for 3-4 minutes on slow fire.when the mango cooked add salt and jaggery keep on another few minutes on simmer ..when the jaggery melt and the gravy get thick mix well . serve hot garnish with fresh grated coconut. TIP .If you want more katta add tamarind juice and boil the mango and add the jaggery.

Mango Sweet Panna Ingredients 4-6 large mangoes sugar depents on quality and quantity.If the pulp is 1 cup ,take 1/2 cup of jaggery or gur and 1/2 cups of sugar. 4-5 cardamoms 1-2 tsp saffron 2 tsp salt 1 litre boiled water METHOD Wash and dry the mango Roast or boil the mango till soft or steam in pressure cooker without water. allow to cool.and peel Dissolve sugar and jaggery in 1 cup boiled water ,and make a syrup and strain the mixture. Peel the cardamoms and powder them. Warm saffron theads pound and mix in a little water. Take a stainless steel vessel ,put one ladle of pulp and 1 ladle of sugar and jaggery syrup mix well then rup the though the sieve,continue this process ,sprinkle a boiled water in between.when the sugar and pulp finished .mix well.The threads and lumps which do not pass through the sieve shout be removed. Add the powder cardamoms and saffrons.stirring constantly. Add the rest of the boiled water and keep in clean bottle. while serving take 2-3 dessert spoons pe...

Ingredients 1 cup mango pulp 1 cup sugar 1 cup water 1tsp citric acid 1/4 tsp potassium -meta-bi-sulphate (kMS) 6-7 drops mango essence 4-5 drops orange or red colour METHOD Wash and dry the mango Crush the mango pulp in mixer Sieve though musin cloth Boil sugar and water together.Than add citric acid. (take sugar,water and citric acid in a pan and give it a boil so that sugar is completely dissolved) stir continuously for 3-4 minutes. Remove from the fire and strain through a mushin cloth and cool it Add the mango pulp slowly and slowly and stir continuously to mix thoroughly.and add the essence and colour. Dissolve the chemical preservative(KMS) in a little water and mix in to the prepared squash. Pour in sterilized bottle ,leaving 1''space on top.close the cap and seal by dipping inverted in hot melted wax Store in a sterilized bottles and keep in a cool place. THE PROPORTION OF INGREDIENTS IN THE PREPARATION OF SQUASHES 1kg mango pulp or mango juice 1 1/2 kg sugar water 1kg...

Mango Nutrition Information Mango's are very low in Saturated Fat, Cholesterol and Sodium.They're also a good source of Dietary Fiber and Vitamin B6,and a very good source of Vitamin A and Vitamin C. For those who are physically active, whether working out or constantly on the go, mango's are a great way to replenish that lost potassium.An average sized mango can contain up to 40% of your daily fiber requirement. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mango's contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment. Mango is supposed to prevent prickly heat and heat stoke ...

Raw Mango Panna Ingredients 1 big size raw Mango 4-5 t suger 1/2 t salt 1/4 t Black pepper power 1/4 t roaster jeera power 5-6 Ice cubes few Mint leaves 1 cup water METHOD Wash and dry the mango roast or boil the mango till soft peel the skin and take out the pulp in water add the suger,black pepper power,roasted jeera powder,salt ,blend till well mixed and stain pour over crushed ice. chill and serve in tall glass garnished with mint leaves.