Pudina, Raw mango and jaggery chutney

 Pudina, Raw Mango and Jaggery Chutney

Ingredients

• 2 Keri or Raw Mango
• 1 cup Pudina / Mint
• Jaggery
• 4-5 Green chili
• Salt
• Black Salt
• Cumin roasted
• Green coriander

Method

• Chop raw mango 
• Wash and dry mint leaves 
• Grate Jaggery
• Green chili
• Green coriander
• add salt, black salt 
• Roasted cumin

https://madhufooddelicacies.blogspot.com/2023/04/pudina-raw-mango-and-jaggery-chutney.html

      Yellow Pumpkin Sweet & Sour Vegetable

Khatta Meetha Kaddu 

Tangy and mildly spiced yellow pumpkin curry, specialty of Northern India, cuisine is from the states of Rajasthan and Uttar Pradesh. This sweet and sour pumpkin (kaddu) Subzi is a specialty. Ripe yellow fleshed pumpkin is more suited for this Subzi , the hard skin removed , yellow and green pumpkins can be used to make this delicious curry. This is usually served with puris or paratha..

Cooking time 10 minutes

Uttar Pradesh Special

Serves: 4

Ingredients

• 250 gm Yellow Pumpkin, cut into big cubes. Remove the soft part of pumpkin.
• 2 medium size onions, cut into big pieces
• 1 cup water for cooking
• Ginger paste
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp Asafetida
• 1 tsp Turmeric powder
• Coriander powder
• 1/2 tsp Chili powder / OR Green chilli or to taste
• Garam masala
• 1 black cardamom
• 2 Cloves
• 1/2 tsp Fenugreek/ methi seeds
• 2 tsp Fennel seeds / Saunf powdered
• 1 tsp Salt
• 2 tbsp Dry mango powder/ Amchoor or Raw mango, Kachhi Keri one chopped
• 1 tsp sugar / or jaggery grated
• 2 Red chilies, whole
• 1 green Cardamom
• 1 tbsp fresh coriander, finely chopped
• 2 tsp mustard oil

Method:

Step 1.

Wash, peel the hard skin and cut the pumpkin in big cubes, keep aside.

Step 2.

Heat oil in a pressure cooker , add asafetida and as soon as the asafetida becomes pink in colour, add  mustard seeds, cumin seed. When the mustard and cumin begins to crackle, (add onions and fry until light golden in colour.} optional

Step 3.

Add all the other whole spices . Wait till the whole spices are fried for few seconds , add the pumpkin pieces salt and turmeric powder . Mix well and add 1/2 cup water and pressure cook, the moment full pressure is formed, switch off the heat.

Step 4.

Let the cooker cool to room temperature. Then open the cooker and add sugar, aamchoor / dry mango powder  and  cover and cook for few minutes on low heat. Switch off the stove.

Step 5.

Garnish with fresh coriander. Serve hot with crisp hot pooris or parathas.

Note: Green skinned pumpkin can be used without peeling also, as skin is tender.

Health benefits of Pumpkin:

It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol

it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.

Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.With 7384 mg per 100 g, it is one of the vegetables in the Cucurbitaceae family featuring highest levels of vitamin-A, providing about 246% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes.

It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help a body protects against lung and oral cavity cancers.

It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body.Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it helps protect from “age-related macular disease” (ARMD) in the elderly.

The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. It is also rich source of minerals like copper, calcium, potassium and phosphorus.

https://madhufooddelicacies.blogspot.com/2023/04/yellow-pumpkin-sweet-sour-vegetable.html

                             Aam Ras

Mango Pulp Puree

Aamras is an easy sweet mango dish with mango puree and sugar or jaggery, with a hint of flavor from saffron or cardamom. Serve with puri or have it as such. Preparation time 10 minutes.

Ingredients

• 4 medium ripe Mango (KESARI)- Please use well ripen, juicy variety mangoes like Alphonso OR Hapus, which will not only give colour but the flavor is also sweet. No milk for Kesari Mango.
• Or Badam Mango
• Crush and store in freezer
• 1 bowl milk
• Sugar :  Powdered  300 grams White sugar,  refined sugar, jaggery can be used. Each has it's own sweetness, so adjust accordingly. You can to add to balance the taste. It should be on sweeter side so that it tastes good contrastly with the puri.
• 1/2 tsf  Elaichi powder :Cardamom - This gives good flavor that goes well with mango's flavor.

• Saffron - 5 Saffron stands. Saffron gives flavor as well as colour. Though I have not blended with it, I recommend saffron and cardamom ground along as it will give intense flavor.

• 1/2 tsf nutmeg powder (optional)

• Blend with hand blender or grinder.

• Aam Ras Masala or Kesari elaichi masala
• 1 cup Milk

Method

Instructions

• Wash and soft the mangoes first.
• Scoop and collect the pulp of the mango and transfer to a blender with sugar, saffron and cardamom.
• Add Saffron.
• Blend well until smooth. You can add little water according to the consistency you need.
• Mesh the mangoes after peeling
• Using Grinder add sugar and milk
• Add elaichi powder and kesar or Elechi kesar masala
• Store in refrigerator

Tip

• Add milk at the time of meals otherwise the color will change.

• Fresh amras smells best. But you can also refrigerate and consume for couple of days.

• Goes well with Puri.

        Serve chilled Aamras with hot fluffy puri and it’s a bliss!

https://madhufooddelicacies.blogspot.com/2023/04/aam-ras.html