Apr 30, 2010

Mango Avocado Guacamole/ Chutney

It's mango season and also avocado season. How can you not mix them both?!

This is my mother's idea. Using a raw mango and a not fully ripe (yes, I am to blame for that I couldn't wait to cut open the damn avocado) avocado we made this dip / chutney. I got lucky here because if the avocado is not ripe enough it tastes like socks, not that I've tasted socks.

You need

1 RIPE Avocado

1 RAW Mango
1 Green Chilli
1/2 a tomato cut in to tiny pieces
1/2 an onion cut in to tine pieces (I avoided the onions)
Some Coriander to garnish

Put the avocado, mango and chilli in the blender. Blender in to a fine paste. Add the salt, tomato and coriander and give it a stir.


Serve with chips, in rolls, or eat it as is!

Apr 27, 2010

Banana Rajgira Pancakes

If you haven't tried rajgira I suggest you try it now! Also known as Amaranth, it is a grain that has been growing in India for centuries. It can be made in to rotis, cakes, cookies and pancakes. It has an intense nutty flavour that's hard to miss and blends in easily.

This is my brother's favourite breakfast pancake.

You need:
1 cup whole wheat flour
1/2 cup rajgira flour
1 teaspoon cinnamon
1 banana
1/2 cup sugar
water / soy milk
1 teaspoon ground flaxseed

Put the flours, cinnamon and sugar in the bowl. Mash the banana in to a pulp and add it in. Mix the ground flaxseed with 2 tablespoons of water and whisk it till it becomes gooey almost like an egg.

Mix everything together with some water or soy milk till it gets to almost a dosa batter consistency.

Heat a flat pan / tawa and spoon some batter on to it. Cover it if possible and flip it after a few minutes.

Serve with fresh fruit and some jaggery / maple syrup

Apr 7, 2010

Mango Thai Curry

I enjoy making Thai Curry specially the green curry because it's so easy and everyone at home loves it. This time I added some fresh ripe mango to the paste and it turned out even better.

For the gravy you need

A coriander-mint chutney made with ginger, garlic and green chillies
Pulp of one ripe mango

Blend the two together.

1 chopped onion
2 cups fresh coconut milk (always better if you've made it fresh) Or 1 tetra pack of store-bought coconut milk
3 fresh basil leaves
1 leaf of lemon tree if available
3-4 lemon grass

Steamed & cut vegetables of your choice like:
Lady Fingers
Red Pumpkin

Raw Vegetables of your choice like :
Green, Red or Yellow Pepper

Saute the onions in little bit of water and when they turn translucent add the green paste with mango. Add the turmeric, basil, lemon tree leaf and lemon grass. Add a quarter cup of the coconut milk and let it simmer for a few minutes. Add the raw vegetables and stir it around a bit.
Add in the rest of the coconut milk and let it simmer for 5 minutes. Put in the steamed vegetables and let it come to one boil.

If you use the ready made coconut milk you will need to add water since it is much more thicker.
Add in some salt and pepper and serve hot with brown rice.

The mango adds a sweetness and gives it a nicer colour.

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