Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Pomegranate Sherbet (Danimma/Anar Sherbet)

We live in downtown, Seattle next to an interstate. Noise and activity, even with doors and windows closed, seep in to my home and would surround us 24 hours of the day. Lately the same thing is happening at my blog space. Too much activity, along with some unwelcome noise in the form of comments.

Peace and positive energy are very much a priority at my home right now. So I’ve decided to close the comments on current posts for few days. Old posts (at least one week old) will be opened for commenting, mainly for those of you - the passionate cooks ardent in sharing your food experiences on Mahanandi just like me. This is my way to keep things subdued around here and also to exercise my opinion sharing freely on food related topics/politics that interest me without the ‘back and forth’ reply spectacle.

For the New Year celebrations, we’ve kept the food preparation simple. Vijay has prepared Chitrannam. I on the otherhand made cashew sweet and pomegranate sherbet (Danimma/Anar Juice with soda water). That was the menu. Jewel like seeds of pomegranate, when crushed deliver strong sweet-sour juice and when mixed with plain soda, make an impressive sherbet. One can’t help but say ‘Wow’ while sipping it. Good combination with chitrannam.

Pomegranate (Anar, Danimma)

Place the pomegranate seeds in a blender. Add little water and sugar to your taste. Blend them well. Strain the juice with tea/coffee filter to remove seed particles. Pour pomegranate juice into glasses and add plain cold soda to taste. Serve immediately.

For 2 glasses of sherbet, I have blended 2 cups of seeds from 2 medium sized fruits, with half cup of water and one tablespoon of sugar. Filled the glasses with half cold soda water and half juice. Tasted lip puckering good.

Pomegranate Juice (Danimma Rasam)
Pomegranate (Danimma/Anar) ~ Fruit and Sherbet

Posted by Indira©Copyrighted in Fruits, Pomegranate (Tuesday January 2, 2007 at 6:16 am- permalink)
Comments (5)

The New Home of Mahanandi:

Cranberry~Clove Marmalade

Cranberries, Orange (mandarin, battayi), Cloves, Palm Jaggery (Taati Bellam
Cranberries, Orange (mandarin, battayi), Cloves, Palm Jaggery (Taati Bellam)

Before going in to weeklong JFI jaggery journey, I would like to know and I hope you all had nice time with your family and friends during Thanksgiving holiday weekend. For us, it was a working as well as relaxing weekend. I prepared some decent meals, read a funny book called ‘Food Moods’ and Vijay was working on his assignments and required readings. We mostly stayed home because of the weather here. It was raining and snowing. Yes, snow in Seattle. I didn’t expect that, but it also snows in Seattle. What a nice surprise.

Cranberries, chestnuts, pecan pie and plum (fruit) cake - these are the things I look forward to during holiday season in US, every year. Their rich color, beauty and taste brighten up otherwise dreary cold days here. Cranberries in particular. Their bitter-tart taste is perfect antidote for too much fancy food that is common during this season.

Last weekend among other things, I also prepared marmalade with cranberries. In addition to oranges and jaggery, I have added cloves on a whim and cloves fresh, refreshing aroma brightened up not only our breath but also our otherwise mundane morning jam-bread breakfast routine.

Cooking the marmalade
Cooking the marmalade


Cranberries - 2 to 2½ cups (12 ounces)
Oranges - 2 cups of cut fruit (6 seedless fruits, I used mandarins (battayi) for this recipe)
Palm Jaggery - 1 cup powdered
Cloves - 6
Water - 1 cup

Wash and remove bad cranberries. Peel orange and separate into segments over a bowl (to catch the juices). Powder the jaggery and measure. Make a fine powder of cloves.

In a heavy pot, bring one cup of water to a boil. Add jaggery and wait until jaggery melts. Add cranberries and orange pieces. Cook, until the fruit breaks down, turn to mush and come together to a firm quivering mass. Takes about 15 to 20 minutes. Just before turning off the heat, sprinkle powdered cloves. Cook few more minutes and turn off the heat. Let marmalade cool completely. Store in a tight lidded, clean jar and refrigerate.

Cranberry~Clove Marmalade and Toasted Bread
Cranberry~Clove Marmalade & Toasted Bread
for JFI-Jaggery hosted by Kay of ‘Towards A Better Tomorrow’

Kitchen Notes:
Fills about 14 oz (400grams) jar.
I’ve prepared mildly sweet marmalade. Adjust jaggery quantity to suit your taste.
Recipe Source: My own creation.

Posted by Indira©Copyrighted in Jaggery, Cranberries, Sugar, Jaggery and Honey, Citrus Family (Tuesday November 28, 2006 at 11:29 am- permalink)
Comments (33)

The New Home of Mahanandi:

Pears of Autumn

Pears - Yellow, Green and Red

Pears of different kinds, each variety 99 cents a pound.

At Uwajimaya, a local family run Asian grocery shop, pears of all kinds are in. Green, red and yellow, like the breathtaking autumn colors, crisply fresh and tempting, I had to pick a pound of each variety.

That’s lot of fruits so I have prepared a fruit salad this afternoon. Peeled the fruits and cut them to cubes, that’s it. No dressing and nothing. Unambitious I was in my preparation. Even without the extras, the fruits with their aromatic sweetness filled us to satisfaction. Simple fruit salad and a big bowl of tomato chaaru with some leftover rice mixed in - misty steamy rasam and mellow fruitfulness to celebrate the autumn season.

Tomato Rasam with Rice and Pears Fruit Bowl ~ Celebrating the Autumn Colors

Posted by Indira©Copyrighted in Fruits (Thursday October 26, 2006 at 1:38 pm- permalink)
Comments (21)

The New Home of Mahanandi:

Banana Halwa (Nenthra Pazham Haluva)

For Independence Day Food Parade, following recipe is contributed by the regular comment poster at “Mahanandi”, always entertaining ‘Kerala Girl (KG)’:

Banana Painting  - From My Home
Oil Painting of Bananas

I have chosen a dish from my hometown - Calicut/Kozhikode (land of Banana chips and Halwas) from Kerala for IDFP. Kerala - the God’s own country is also land of Kera (coconut). To a malayalee, banana or the plantains probably come next to coconut but still it’s importance is written all over the malayalee’s life. Banana is one plant whose every part is useful in one or the other form. In addition to the banana fruit we also eat it’s flowers and the softer inner trunk. The leaves of the banana plant are the less sophisticated version of today’s disposable plates. Traditional Kerala cuisine is incomplete without the pleasant taste of bananas.

Another reason why I have chosen banana as ingredient for this event is I hail from Calicut - the land famous for Calicut Halwa and one of the best halwa’s I have tasted there is banana halwa (a hard jelly like sweet). Calicut is very famous for its sweets and one the famous places in Calicut is Sweet Meat Street (SM Street). It is the busiest street in Calicut and derives its name from the times when the street was lined with sweetmeat stalls. So I thought of celebrating our independence with my favorite sweet - Banana Halwa (Nenthra Pazham Haluva). The recipe source is one of the old recipe books by the great cookbook author Mrs.K.M.Mathew. Here’s the recipe:


Ripe Bananas - 1 and 1/2 Bananas
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 1/4 cup
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews roasted or plain - handful for decoration
All purpose flour - 3 tsp


Pressure-cook the bananas until soft. Remove the outer skin and deseed (remove the black layer inside). Mash the bananas to a paste in a food processor or blender.

Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.

To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews.
When cool cut and enjoy. This can be stored in refrigerator for a week minimum.

A Toast to our independence with this sweet dish!

Banana Halwa
Banana Halwa for IDFP

~ Guest Post by Kerala Girl (KG)

Posted by Indira©Copyrighted in Mitai, Zen (Personal), Fruits, Cashews, Bananas, Sugar (Monday August 14, 2006 at 2:21 pm- permalink)
Comments (22)

The New Home of Mahanandi:

Mirchi Bajji ~ Hyderabadi Style

Some foods I cook for healthy body and some for mental health. Mirchi bajji belongs to later category for me. Cravings and nostalgia motivate me to cook this deliciously hot recipe. Hyderabad, the capital city of my home state Andhra Pradesh has a unique recipe for stuffed bajjis. I have already blogged about mirchi bajjis with different stuffing’s from different regions in India but thought this famous Hyderabadi style mirchi bajji deserves one more post dedicated to it.

Chilli bajjis, the popular street food are incredibly easy to prepare at home and make an excellent way to begin almost any special meal or they can be served as a light meal/snack on busy days. Because we remove the middle thick white vein that carries the seeds, these chilli bajjis are surprisingly mild and not that hot at all.

Reducing the spice kick of chillies by removing the white vein with seeds.

(for 20 chillies)

Preparing the filling to stuff the chillies:
Sesame seeds - 3 tablespoons
Dried coconut powder - 3 tablespoons
Coriander seeds (dhania) - 1 teaspoon (dry roast these 3 to pale gold color)
Salt - ¼ teaspoon
Tamarind juice - 1 tablespoon
Take them all in a blender or spice mill - make a smooth paste without adding water. Remove to a cup.

Mirchi (Chillies) Preparation:
Pick 20 straight, plump, healthy looking chillies. Wash and dry them in a kitchen towel. With a sharp knife make a vertical slit in the middle of chilli on one side. Keep the ends intact (see the photo above). Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the sesame filling nice and evenly one by one and keep them aside on a plate.

Preparing the batter to dip stuffed chillies:
Besan (gram flour) - 2 cups, sieved
Rice flour - ¼ cup, sieved
Salt, cumin and ajwan (vaamu) - ½ tsp each
Take them all in a vessel, mix to combine. Adding water, prepare medium thick batter of thick buttermilk consistency.

Take about 3 to 4 cups of peanut oil in a deep bottomed skillet or kadai. Heat the oil on medium-high. One by one dip the bajjis in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel covered plate and let cool a minute or two. Serve with some limejuice sprinkled and finely sliced onions and tomatoes on the side.
(I’ve dipped the bajjis in batter again and double fried them for that true taste.)

Mirchi Bajjis with Chickpea Guggullu and Watermelon Granita (Ice) with Cherries
Our Comforting Meal and My Entries to
Santhi’s JFI~Flour and also to Revathi’s FMR~Comfort Foods

Watermelon Granita with Cherries
Watermelon juice, limejuice mixed and frozen for about 4 hours. The ice is crushed (gently with a hammer) and cut cherries are added before serving

Posted by Indira©Copyrighted in Green Chillies, Amma & Authentic Andhra, Flour(Pindi), Gram Flour (Besan), Rice Flour, Cherries, Peppers, Jihva For Ingredients (Monday July 31, 2006 at 3:18 pm- permalink)
Comments (46)

The New Home of Mahanandi:

Peach Pie

I am not an American still I like pies! Apple, peach pies and from my Houston days the pecan pie of Texas, are my favorites. One of the new recipes that I tried for my friends visit last weekend was baking a lattice topped peach pie. Lattice topped pies are the prettiest pies of all I think. They look so delicate and so delectable, you just want to rip off the lattice top and devour.

Though the traditional American pie is made with enough butter that a ordinary Indian would eat in a year, I designed my pie keeping health in mind - reduced the butter quantity in pie shell drastically, still it came out great. The base was like thin crust pizza pie base, and the peach fruit topping - I read that peaches are the kind of fruits that would come alive with touch of heat. I picked peach filling mainly for that reason and I agree, they tasted great after baking. And the lattice top - it was fun to weave the top.

Both Vijay and I, we are the offspring of silk and cotton weavers, so it didn’t take long for us to figure out how to weave the dough strips, and also Barbara’s post helped me a lot. Thanks Barbara. All and all, even with shortcuts, the pie came out good, I imagine just like a traditional rural pie would; firm-flaky crust that tasted little more than browned butter and flour and a peach filling that was naturally sweet and juicy. A blue ribbon winner for sure.:) If you are interested to try this recipe, please keep in mind that peach pie is little bit acquired taste, also depends entirely on the quality/ripeness of peaches.

(for 9-inch pie pan)

Prepare the dough:
2 cups of all-purpose flour (sifted),
Quarter cup of cold, solid butter finely chopped and
1 tablespoon of sugar and 1 teaspoon of salt -
Take them in a vessel. Mix (rub) the flour with butter pieces and adding few drops of cold water inbetween - prepare a tight dough. Cover the dough and keep it in the refrigerator for at least 30 minutes. Meanwhile prepare the fruit filling.

Fruit filling:
6 to 8 ripe peaches - peel, cut and remove the seed. Slice the fruit into thin pieces lengthwise
Quarter cup of sugar
2 tablespoons of corn starch (added to absorb the fruit juices and to prevent saggy base)
1 teaspoon of limejuice
Take sliced peaches in a vessel; add sugar, cornstarch and limejuice, toss to mix. (Because this fruit mix could ooze lot of juice with time, mixing with sugar etc., do it just after you roll out the pie shell.)

Rolling out the dough:
Remove the pie dough from the refrigerator. Divide it into two portions, ¾ and ¼ part, the big one for pie shell and the small part for lattice top. Roll the big portion of dough into a big round that would fit the pie pan. Lift and place neatly into the pie pan.
With the remaining small portion of dough - roll it into another big round. Cut the dough into thin strips lengthwise with a sharp knife. Make a lattice weave following the instructions here. (Do you remember how folks back home weave cotton rope layers for sleeping cot? Same thing here, quite easy.) I did it on the back of wax paper covered steel plate; it was easy to place the lattice top on the pie.

Assembling and baking:
Fill the pie shell with fruit slices neatly in a level, to the top. Carefully place the lattice weaved dough strips onto the fruit pie. Brush the top with milk and sprinkle some sugar on top.
Preheat the oven to 400 F. Place the pie pan on a flat big baking sheet and bake at 400F for about 20 minutes and then at 350F, for about 30 minutes, until the top turns to golden brown and fruit inside becomes soft and juicy. Do not underbake.
Remove and cool. Slice and serve.

Lattice Topped Peach Pie - Ready For Baking

Baked Pie Removed to a Plate to Cool

Peach Pie

Traditional American apple pie - Recipe in images.
How to weave lattice top for pies - Barbara’s post here.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Fruits, Sugar, Peaches (Wednesday July 12, 2006 at 1:39 pm- permalink)
Comments (27)

The New Home of Mahanandi:

Strawberry~Mango Scones


Strawberry mango scones are crisp outside and crumbly and soft inside. What makes them stand out is the flavor combination of sweet and tart in the same bite. This dessert is delicious, attractive and easy to prepare. Don’t fear the fancy title, scones are nothing but freeform style baked cakes.


All purpose flour : 2 cups
Sugar : 4 tablespoons
Salt : ½ teaspoon
Baking powder : 2 teaspoons
Baking soda : ¼ teaspoon
Cold and solid butter : 3 tablespoons, finely chopped
Wet Ingredients
Firm and fresh Strawberries : 1 cup, chopped
Dried mango : ¼ cup finely sliced
Yogurt : ½ to 1 cup of fresh yogurt
Lemon glaze
Lime juice - ¼ cup and sugar- 2 tablespoons. Bring them to a boil in a small saucepan and let the juice thicken a bit - lemon glaze is ready. (Prepare this while baking the scones.)

In a mixing bowl, sieve together the flour, baking powder and soda. Stir in sugar and salt. Add and mix the finely chopped butter until mixture resembles breadcrumbs.

To this flour mixture, add strawberries and dried mango pieces. Add the yogurt gradually and mix to form tight, sticky dough. Gently knead the dough for 2 minutes, take care not to break and bleed the strawberries.

Turn the dough out onto a floured or parchment covered baking sheet and press out into a big round with a thickness of half to one inch. (This is the messy and sticky part. Apply oil or ghee to the rolling pin or use flour to prevent dough from sticking. )

Preheat the oven to 425?F. When the oven is ready, place the baking sheet and bake. The dough will puff up and increase in volume. Bake until golden brown, for about 15 to 20 minutes. Remove and drizzle the lemon glaze on top. Let it cool a bit, and slice into 6 to 8 triangle slices. Serve warm and enjoy.

Ready for baking - Strawberry Mango Scones
Dough ready for baking

Strawberry and Mango Scones with Lemon Glaze
Golden and Glazed

Strawberry- Mango Scone with Lemon Glaze
Berry Good Treat ~ Strawberry Mango Scones
For JFI-Strawberries Event, Hosted by Pastry Chef and Baker, the lovely Baking Fairy

Recipe Adapted from Foodblog - “Delicious!Delicious!”
Dried mango Source: Indian grocery shops.
Flour Choice: King Arthur brand All Purpose Flour

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Mango, Strawberries (Thursday June 1, 2006 at 2:03 pm- permalink)
Comments (35)

The New Home of Mahanandi:

Strawberry & Mango ~ Popsicles or Icepops

Mango and Strawberry - The King and Queen of Fruit Kingdom
Mango and Strawberry - The King and Queen of Fruit Kingdom

RP of ‘My Workshop’ commented that if mango was the king of the fruits, strawberry could be the queen of fruit kingdom. Very true, indeed. The kind of fervor we, Indians, reserve for mangoes is often shown for strawberries by the people here in the States. Romance, weddings and any special occasions of life… there come the strawberries.

The delicate ruby red beauties, the queens of berries, strawberries are high maintaince as queens should be. They don’t like to be crammed and they need a certain temperature for their beauty regime. If it is too hot, they will get spoiled within a day. Too cold, their flavor becomes elusive. Divas and prima donnas, with a mind of their own, they are the attention grabbers. Color, shape and smell… nothing subtle about them, except may be their sweet flavor. Though looks red and bulky, the supermarket variety is more tart than sweet. One has to have a taste of Indian mangoes to know how good mangoes are. Just like mangoes, one must taste freshly picked strawberries from farms or from open meadows to really know how good they are to understand the reason for fervor. Fortunate are those, who have tasted the real things in this life.

Here is a recipe showcasing them both - popsicles or ice pops of mango and strawberries.

Mango and strawberries with little bit of limejuice and little bit of sugar - blend, pour and freeze - homemade popsicles for hot summer days would be ready. Who doesn’t have memories of hot summer days and colorful popsicles?

Pouring the strawberry juice into molds


2 mangoes - peeled, cut and seed removed, finely cubed
15 to 20 strawberries - stems removed and cut into half
Sugar to taste
2 tablespoons of limejuice
Popsicle mold with sticks or popsicle sticks and small cups

1 Prepare Mango Juice: Take mango cubes in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of mangoes) and a tablespoon of limejuice and blend into smooth puree.

2 Prepare Strawberry Juice: Take strawberries in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of strawberries) and a tablespoon of limejuice and blend into smooth puree.

3 Making Popsicles: Pour the juice into popsicles mold or small cups in a tray. You can prepare at least 4 different types of ice pops with these two juices. Plain strawberry, plain mango, mango (bottom half)-strawberry (top half) and strawberry (bottom half)-mango (top half) combinations. If you are using the cups, then place popsicle sticks into cups. Freeze for at least 6 hours or overnight.

4 Popsicle time: Place the tray in hot water for few seconds and pull out the pops from the molds or cups. Enjoy!

Mango-Strawberry Popsicle
Saying Goodbye to Mango Month and Welcoming the Strawberry Month with Mango-Strawberry Popsicle

Strawberry Popsicle
Strawberry Popsicle for JFI~Strawberries

Posted by Indira©Copyrighted in Fruits, Mango, Strawberries, Jihva For Ingredients (Wednesday May 31, 2006 at 3:07 pm- permalink)
Comments (34)

The New Home of Mahanandi:

Mango Shrikhand (Aamrakhand)

Manasa of San Jose, CA, a reader of this blog, sent me “Mango Shrikhand” recipe along with photo for JFI-Mango event. She wrote to me:

“I make Mango Shrikhand quite frequently and when I saw the “Jihva for Mangoes” event on Mahanandi, it occurred to me that I should also share this with everyone. This is one of my well tried out recipes. My whole family loves it. I even make it sugar-free (replace sugar with splenda and it still tastes fantastic).”

Manasa’s Recipe For Mango Shrikhand:
(to serve 2-4 people)

Mango pulp (sweetened kesar mango pulp) – ½ cup
Plain yogurt - 1 cup
Sour Cream (low-fat is good too) - 1 cup
Finely chopped walnuts and cashews - ½ cup (together)
Sugar (or Splenda) - ½ cup
(Less sugar is okay as the dish gets sweetened from Mango)
Cardamom powder - ½ tsp
Saffron soaked in 2 tbsp warm milk - a pinch.

1. Drain the water from the yogurt by tying it in a soft muslin cloth and hang it over the sink for at least 2 hrs.
2. Once all the water is drained from the yogurt, it automatically gets a creamy texture.
3. Mix the yogurt and sour cream thoroughly in a serving dish.
4. Mix in the mango pulp and sugar.
5. Check the sweetness and the flavor; add more sugar or mango pulp if needed.
6. Ensure that the texture of the dish remains creamy and not watery.
7. Mix in the chopped nuts, cardamom powder, and soaked saffron along with the 2 tbsp milk.
8. After mixing thoroughly, chill in the refrigerator for at least 3 hours before serving.

Mango Shrikhand By Manasa
Mango Shrikhand (Aamrakhand) By Manasa

Thanks Manasa for taking part in JFI-Mango event and for this fabulous mango dessert recipe.

Posted by Indira©Copyrighted in Mango, Yogurt (Wednesday May 10, 2006 at 11:02 am- permalink)
Comments (17)

The New Home of Mahanandi:

Mango Salsa

Mango Salsa and Tortilla Chips

“Salsa is a combination of raw, cooked, or partially cooked ingredients that are blended but not cooked together,” says Mark Miller, author of “The Great Salsa Book.” The ideal salsa is balanced, he adds. “Salsa ingredients are like notes you can hear distinctly…. Nothing should dominate too much; accents are fine, but avoid extreme accents.”

Inspired by Cinco de Mayo festival celebrations last weekend, I’ve prepared a Mexican mango salsa following the traditional mango salsa recipe. But I’ve replaced the black beans with grilled fresh corn. Striking colors and exotic flavor blends of mango, corn, chillies make this salsa a dramatic dish to behold and to taste.


1 ripe mango - peeled and finely cubed
1 fresh corn - grilled and the kernels sliced
1 medium red onion or shallot - finely chopped (and washed in water)
2 to 4 green chillies - minced
Few sprigs of cilantro - finely chopped
1 lime - juice squeezed and
¼ teaspoon of salt or to taste

Toss them together and serve with tortilla (corn flour) chips.

Mango Salsa, Corn Chips and Lemon Juice
Mango Salsa, Corn Chips and Cumin-Salt Flavored Lemon Soda
A Refreshing Snack for Stephanie’s Garden Party

Salsa quote: Source

Posted by Indira©Copyrighted in Mango, Corn - Fresh (Monday May 8, 2006 at 10:00 am- permalink)
Comments (12)

The New Home of Mahanandi:

Frooti ~ The Mango Drink

Mando Drink - Product of India

Mango Juice - One of the Popular Readymade Drinks of India

Posted by Indira©Copyrighted in Indian Ingredients, Mango (Sunday May 7, 2006 at 3:19 pm- permalink)
Comments (11)

The New Home of Mahanandi:

Pancake Ponganalu with Mango Sauce (Ebleskivers, Danish Pancakes)

Ponganala Pancakes (Ebleskivers)

Pancake ponganalu or Ebleskivers is one of the recipes that I prepared last weekend for JFI-Mango event. By the way, event hosting is a very time consuming thing one can do, I can tell you that. I have more respect for the bloggers who host this type of events month after month. They must really love doing this.

How did you do it Indira? Enquired few future hosts of JFI. The way I did it was gathering all entries in one place, arranging them in neat piles and then did the write-up. Adobe photoshop/picasa(free) helped a lot with image resizing. Instead of following the traditional roundup style filled with adjectives and superlatives, I chose a different, practical approach for my recap. Also in a proper Indian way, I returned the courtesy by thanking all my participants individually. If you ever plan to host or have already committed to host this kind of event, expect to dedicate one full day to do the roundup. Of course, it all depends on the number of responses the event generates; still it takes minimum one day. So, plan ahead my peeps. :)

Few weeks ago, when I posted ponganalu- a unique south Indian breakfast preparation, the post generated interesting comments with links to almost similar type of Danish breakfast preparation called danish pancakes or Ebleskivers. In Danish version, they mix the pancake flour with eggs and milk and prepare the rounds and serve them with fruit jam or sauce. I am a big fan of fluffy pancakes so thought to try this version; also I already have the well-seasoned special type of iron skillet that’s needed to prepare them.

Recipe is simple to follow. Mix pancake flour with milk and I went with mashed ripe banana instead of eggs. Prepare the Danish pancakes, ponganalu style and serve them with homemade or storebought type of mango sauce. Delicious! They were like fluffy round pillows; delicate crust outside and insides are like biting into a warm cloud. You want to float forever in these clouds. I loved and had them dunked in Nirav mango pulp/sauce whereas Vijay went with the classic, the maple syrup. Anyway you prefer they are worth a try.

Pancake Ponganalu (Danish Pancakes) With Mango Sauce
Pancake Ponganalu (Ebleskivers, Danish Pancakes) With Mango Sauce

1 cup of pancake flour (I used Aunt Jemima brand mix)
Peeled and smoothly mashed, half banana
1 to 1½ cups of milk
Ponganala Skillet and
Mango Sauce
Take the flour, milk and mashed banana in a vessel, whisk them thoroughly without any lumps. Consistency of batter must be like condensed milk (store bought), little bit tighter than the batter for regular pancakes. Heat a ‘ponganala‘ skillet and follow the photo-steps outlined here in my previous post about “ponganalu. Serve them hot with mango sauce.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Bananas, Mango, Milk (Thursday May 4, 2006 at 12:23 pm- permalink)
Comments (20)

The New Home of Mahanandi:

Jihva For Mango

No other fruit is as delicious and magnificent as mango. Now is the mango season in India and I thought mango would be the right ingredient to start the JFI. I was little bit nervous and was not sure how the response is going to be, since this is the first time I am hosting an event in my blog. The responses I received showed how dear this fruit is to all of us. Mango is not just a delicious fruit; most of us also have very fond memories related with it. That might be the mango tree in the back yard, or might be one of those summer vacations at grand parents’ house where we enjoyed the fruits, or might be the avakaaya preparation that we did with mother… so many precious mango memories!

I would like to thank all the participants, fellow bloggers and readers for your exhilarating enthusiasm, participation and interest. I am humbled to receive such a vivid variety of recipes for this event. Each one of these entries is excellent and I enjoyed them all and am sure you’d do too.

Following are the entries that I received for the JFI ~ Mango event.

Recipes with Green, Unripe Mango

Ambe Dal with Green Unripe Mango
Ambe Dal
By Nupur of One Hot Stove
Grated Mango, Chana Dal, Coconut, Cilantro and Tadka
Mango-Spinach Dal
Mango-Spinach Dal
By Mythili of Vindu
Mango, Spinach, Toor dal, Chilli Powder and Tadka

Mango Pickle
Mamidikaaya Chutney
By Lakshmi of Flavors of Indian Rasoi
Unripe Mango, Ginger, Chilli Powder

Mango Thokku Pickle
Mango Tokku
By Menu Today
Grated Mango, Gingelly Oil, Jaggery
Raw Mango Raita
Raw Mango Raita
By Shilpi of Memoirs From My Kitchen
Unripe Mango, Yogurt and Tadka
Tender Mango Pickle
Vadu Maanga Pickle
By Srikala of Mango Mirattals
Whole Tender Mangoes, Mustard and Red Chillies

Mango dal with Urad Dal
By Ashwini of Food For Thought
Unripe Mangoes, Black Gram, Fenugreek

Grated Mango Pickle
Mango Thokku (Grated Mango Pickle)
By Karthi Kannan of Kitchenmate
Grated Mango, Gingely Oil, Chilli Powder

Mango Rasam
Mamidikaya Pachi Pulusu
By Love2Cook of Cooking Medley
Unripe Mango, Onion and cilantro
Methamba(Mango-Fenugreek Relish)
Methamba - Sweet & Savoury Mango Relish
By Vaishali of Happy Burp
Mango Cubes, Jaggery, Chilli Powder

Mamidikaya Putnalu Pachadi
Mamidikaya Putnalu Pachadi
By Santhi of Me and My Kitchen
Mango, Dalia, Red Chillies and Jaggery

Mango Chutney
Aamer Chatni (Green Mango Chutney)
By Sury of Lima Beans and Delhi Chaat
Mango, Sugar, Ginger and Panch Phoron
Mango Pickle
Vendhaya Manga
By Menu Today
Unripe Mango Pieces, Red Chilli Powder, Hing
Unripe Mango Pieces in Jaggery Syrup
Green Mango in Jaggery Syrup
By Anthony of Anthony’s Kitchen
Green Mango Pieces, Jaggery
Mango Methi Pickle
Raw Mango - Methi Chutney
By Padma of Vantalu
Unripe Mango, Methi seeds, red chilli powder
Avakaya (Mango Pickle - Andhra Style)
Mango Pickle (Aavakaaya)
By Tanuja of Kodalis Kitchen
Unripe Mango, Fenugreek, Mustard and Red chilli powder

Mango Curry
Mango Curry
By Bilbo of Smorgasbord
Unripe Mango, Green Chillies and Tadka

Cut Mango Pickle
Cut Mango Pickle
By Smitha of Andhra Food Network
Unripe Mango, Tamarind and Tadka

Recipes with Ripe Mango

Mango Sago
Mango Sago
By Rokh of Tham Jiak
Mango, Sago Pearls and Milk

Mango Tart
Mango, Coconut and Ricotta Tartlets
By Haalo of Cook (Almost) Anything Atleast Once
Mango cubes and Puff Pastry

Mango Gazpacho
Mango Gazpacho
By Mika of The Green Jackfruit
Mango, Orange Juice, Evoo and Peppers

Mango-Pineapple Salsa
Mango-Pineapple Salsa
by Barbara of Tigers and Strawberries
Mango, Pineapple, Shallot and Bell Pepper

Mango Cake
Mango Cake
By Revathi of En Ulagam
Mango, All Purpose Flour, Egg Whites and Raisins

Mini Mango Cheesecake
Mini Mango Cheesecake
By Saffron of Saffron Hut
Mango, Cheesecake Mix, Walnuts and Milk

Maampazha Pulisseri
Maampazha Pulisseri
By RP of My Workshop
Mango, Yogurt, Coconut and Tadka
Mango-Ginger Chutney
Mango-Ginger Chutney
Rosie -What’s The Recipe Today Jim?
Mango, Onion, Ginger and Garlic

Mango Mousse or Mousse Di Mango
Simple Mango Mousse
By Ilva of Lucullian Delights
Mango, Fresh Cream and Gelatin
Jonny Cake with Mango-Rhubarb Sauce
Johnny Cake with Mango-Rhubarb Sauce
By Linda of Out Of The Garden
Mango, Rhubarb Stalks and Cornmeal

Mango Chaat
Mango Chaat
By Gini of Salt and Pepper
Mango, Grapes, Peanuts and Chaat Masala

Sticky Rice without Mangoes
Mamuang Kao
By Susan of Porcini Chronicles
Mango, Thai rice, Coconut milk, Sugar

Mambazha Kutan with Soy
By Vidya of Today’s Menu
Mango, Coconut, Soy, Buttermilk and Spices
Mango, Corn, Jicama Salad
Mango, Corn, Jicama Salad
By Gabriella of Reluctant Housewife
Mango, Corn, Jicama and Vinaigrette

Mango Pancakes
Mango Pancakes
By Nandita of Saffron Trail
Fresh Grated Mango, All purpose flour, ginger, all spice and buttermilk
Mango-Millet Cupcakes
Mango Cupcakes
By Marie-Laure of Ô Délices
Mango, Millet, Milk and Coconut

Mango Tofu Curry
Mango Tofu Curry
By Mandira of Ahaar
Ripe Mango, Tofu and Veggies

Recipes with Mango Puree/Pulp

Rice Pudding with Mango
Rice Pudding with Mango
By Santhi of Me and My Kitchen
Mango, Basmati Rice, Milk and Cardamom

Mango Creme Brulee
Mango Creme Brulee
By Yum of Record of What I’m Eating
Mango, Heavy Cream, Egg Yolks and Chilli Powder

Mango Mousse
Mango Mousse
By Archana of Spicyana
Mangoes, condensed milk, Eggs and Whipped Cream
Spiral Mango Pastries
Spiral Mango Pastries
By Gattina of Gattina
Mango Puree, Macadamia Nut and Ricotta Cheese

Mango & Glutinious Rice Kuih<br />
Mango & Glutinious Rice Kuih
By Puspha of Pusiva’s Culinary Studio
Mango, Glutinious Rice, Coconut Milk

Mango Payasam
Mango Payasam
By Ramya of Cooking Within My Grasp
Mango, Milk, Sugar

Mango Lassi
Aam Ki Lassi (Mango Lassi)
By Priya of Sugar and Spice
Mango, Yogurt, Sugar and Orange Juice

Mango Creme Brulee
Mango Crème Brulee
By RP of My Workshop
Mango Puree, Egg Yolks, Heavy Cream

Mango Pie
Mango Pie
By Vee of Past, Present and Me
Mangoes, Creamcheese, Gelatin

Mango - Cracked  Wheat Cake
Mango - Cracked Wheat Cake
By Arjuna of Krishna&Arjuna’s World
Mango Pulp, Cracked Wheat, Butter
Mango Pudding with Coconut Sago
Mango Pudding with Coconut Sago
By Sam of Sweet Pleasure
Mango Puree, Milk, Heavy Cream, Gelatin, Coconut Milk, Tapioca Pearls
Mango Pudding
Mango Pudding
By Nandita of Saffron Trail
Mango Puree, Evaporated Milk, Sugar and Gelatin
Kesar Mango Cheesecake
Kesar Mango Cheesecake
By Rainee of la_pgal
Mango Pulp, Tofu, Green Tea
Fresh Mango and Cherry Topping
Sweet Mango Bobbatlu
Sweet Mango Bobbatlu
By Vineela of Vineela’s Cuisine
Mango Pulp, Jaggery, All Purpose Flour and Ghee

Mango Payasam
Mango Payasam
By Sailaja of Sailu’s Food
Mango, Milk, Rice and Cardamom

Mango Shrikhand (Aamrakhand)
Mango Shrikhand (Aamras)
By Manasa of Sanjose, CA
Mango Pulp, Yogurt, Sourcream and Sugar

Recipes with Dried Mango

Mango -Almond Oatmeal Cookies
Mango-Almond Oatmeal Cookies
By Baking Fairy
Dried Mango, Oatmeal, Almond

Some of My Recipes with Mango

Mango Pulihora (Mango Rice)
Mango Pulihora (Mango Rice)
By Indira of Mahanandi
Grated Unripe Mango, Rice and Seasoning

Mango Dal
Mango Dal
By Indira of Mahanandi
Unripe Mango, Toordal, Chilli Powder and Tadka

Mango Halwa
Mango Halwa
By Indira of Mahanandi
Mango Cubes, Semolina, Sugar and Cardamom

Fruit Tart with Mangoes
Fruit Tart with Mangoes
By Indira of Mahanandi
Fresh Mangoes, Strawberries, Cherries, Tartshell and Walnuts

Yogurt Rice with Mangoes
Yogurt Rice with Mangoes
By Indira of Mahanandi
Mango cubes, Rice, Milk and Yogurt Culture

Mango Jam
Homemade Mango Jam
by Indira of Mahanandi
Mango, Sugar and Lemon Juice

Mango Memoirs - Short Essays

‘‘Every summer in Madras was filled with the sumptuous, succulent, luscious king of fruits, the intricate and sweet mango,’’ Maitri remembers. ‘‘How I love thee… How many white T-shirts I have stained with your inimitable juice,’’ she asks in mock humour.”
- Mango Fool by Tilotamma of “Apropos of Nothing“.

**** ****

‘‘On the courtyard of my mother’s house in a quiet sunny seaside town of Cherthala (Kerala), stood a large, shady mango tree, on which, as kids, we used to have swings for Onam, and other celebrations. Come April- May, that blessed tree is all drooping down with a heavy load of mangoes, with the finest form and color.”
-In a Mango Mood by Archana of Spicyana

**** ****

‘‘When I was a kid, we had 4 different kinds of mango trees in our compound. We never had to buy a mango. Baby mangoes, sour mangoes, unripe, ripe, sweet mangoes were all lavishly available during the season. We, the kids, loved to eat baby mangoes with salt. I remember taking baby mangoes in my schoolbag to distribute among my friends.”
- Mango Adventures by RP of My Workshop

**** ****

‘‘The story goes like this … Sage Naradha once brought a Mango Fruit as an offering to Lord Shiva and there was a fight between Lord Ganesha and Lord Muruga as to who would get the fruit. Lord Shiva told them they have to go around the world thrice and whoever comes first would get the mango . Lord Muruga at one flew in his peacock around the world. Lord Ganesha cleverly went around his parents thrice indicating that they were his universe. So he won the Mango Fruit.”
- Food of Gods by Priya of Sugar and Spice

**** ****

‘‘We will replace our full-fat buffalo milk, that we grew up on, with 2%. We will melt unsalted butter and pretend that it is asli desi ghee. Heck, we will even pretend that tofu is a vegetable. Eventually, we will get used to all of that and stop craving for the original. One thing we will never be able to replace or stop missing is the indian mango.”
- For Jihva by Vee of Past, Present and Me

**** ****

‘‘I remember how those mangoes tasted: rich and ripe, filled with honied juice and a heady flavor that was unlike any other fruit in the world. Grandpa would liken them to bananas mixed with peaches and cantelope melons, but I never thought he was right. There was nothing that tasted like them, nothing. They were sweet, like the scent of honeysuckle in high summer, and they were smoother and butterier than a peach. They were so good, I always thought that people who said that the fruit Eve tempted Adam with was an apple were dead wrong. “
- It Had to Have Been a Mango - By Barbara of Tigers and Strawberries.

**** ****

Thank you for participating and see you all again on June 1st at Baking Fairy’s “JFI-Strawberries” event.

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So, what are your favorites? If you try any recipes from this JFI-Mango roundup, let me know how you like them. Thanks.

Posted by Indira©Copyrighted in Mango, Mamidikaya (Green Mango), Jihva For Ingredients (Tuesday May 2, 2006 at 8:39 am- permalink)
Comments (48)

The New Home of Mahanandi:

Yogurt Rice With Mango ~ For Jihva

Yogurt Rice with Mangoes

Yogurt rice with mango is a nostalgic meal for me. Usually, after dinner, the leftover rice is mixed with warm milk, a spoon of yogurt culture is added, mixed and kept covered overnight in a tiffin box. By next morning, milk would turn into yogurt and is already mixed with rice - school lunch box would be ready. My mother used to prepare yogurt rice in this way and would also add small cubes of mango for mid-day meal, during our hot summer school days.

The quote, ‘Looks can be deceiving’ applies to this one. Even though, the whole thing looks homely and common, the taste is simply unique and very satisfying. Rice soaks up milk and when milk turns into yogurt, the rice also changes. It looses its biting kind of inner resistance, turns into soft, supple kind of grain. Addition of fruit, like mango, as a topping makes it even better. The meal is not only nutritional, also follows the ayurvedic principle of balancing the food ingredients, hot ones with cold one. Mango is famous for its heat generation where as yogurt is known for its cooling properties on human body. Combination of them together, makes this, a well-balanced, simple meal/dessert kind of food.

Adding yogurt culture to warm rice-milk mixture
Adding yogurt culture to warm rice-milk mixture

1 cup of cooked rice
2 cups of warm milk
¼ teaspoon of salt or to taste
Fruit Topping
I ripe mango - peeled and cut into small cubes

Mix the rice with milk. Add a tablespoon of yogurt culture and mix lightly; cover the vessel with lid and keep it in a warm area overnight. By next morning, the milk will be turned into yogurt. Stir in salt to taste. Sprinkle the mango cubes on top. With each spoon, take a small portion of yogurt rice and one cube of mango. Enjoy the sweet mango with creamy rich yogurt rice.

This is my contribution to the event “Jihvā For Mangoes”. I am very excited to host this event and thank you all for your enthusiastic participation with wonderful mango recipes. I am planning to do a recap of all the entries that I received, by tomorrow.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Mango, Milk, Yogurt, Sona Masuri Rice, Jihva For Ingredients (Monday May 1, 2006 at 5:36 am- permalink)
Comments (29)

The New Home of Mahanandi:

All Things Mango

Mango Sauce, mango Juice, Ripe Mango Slice, Green Mango Slice, Dried Mango Pulp Cubes, Amchur Powder ~ All Things Mango

For this weeks’s Indian Kitchen:
Mango Juice
Mango Pulp
Slice of Fresh Ripe Mango
Slice of Unripe Green Mango
Dried Mango Pulp Cubes
Amchur Powder (Dried, Unripe Mango Powder)

Looking forward to receiving your entries via email, for tomorrow’s JFI ~ Mango event.

Posted by Indira©Copyrighted in Indian Ingredients, Mango, Mamidikaya (Green Mango) (Sunday April 30, 2006 at 12:54 pm- permalink)
Comments (6)

The New Home of Mahanandi:

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