Mango delights

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Raw mango is the chief ingredient in these recipes

Kairi ki panna


Raw mango: 1

Water: 1/2litre

Sugar: 4 to 5 tbsp

Black salt:1/4 tsp

Jeera powder, roasted: 1/2 tsp

A pinch of black pepper

Salt to taste

A few mint leaves

Crushed Ice


Boil the raw mangoes until soft and tender. Peel the skin. Take out the pulp. Add water. Then add sugar. When it dissolves strain the pulp. Blend in a mixer. Add the remaining spices. Mix well. Add crushed ice. Mix well. Serve chilled garnished with mint leaves.

Kairi ki launji


Raw mangoes: 2

Jaggery: a big piece

Turmeric powder: 1/4 tsp

Chilli powder: 1 tsp

Kashmiri red chilli: 1

Bay leaf: 2

Mustard seeds: 1/2 tsp

Cumin seeds: 1/2 teaspoon

A pinch of asafoetida

Oil: 2 tsp

Salt to taste


Cut the mangoes into big pieces with the skin. Heat the oil. Add all the spices and stir fry for a few minutes. Then add the raw mangoes. Allow to cook on a low flame until tender. Add jaggery and salt to taste. Mix well. Cook until the jaggery melts. Serve with parathas.

Note that sugar can also be used instead of jaggery. You can also store the launji in the refrigerator.



1 cup toovar dal

2 tablespoons grated raw mango

½ teaspoon turmeric powder

2-3 green chillies

1 teaspoon ghee

1/e teaspoon mustard seeds

½ teaspoon cuminseeds

A pinch of asafetida

2 bay leanes

2 kashmiri red chillies

Salt to taste

2 tablespoons chopped coriander


Wash and pressure cook the dal. When cool mash it along with the grated raw mango.

Heat the ghee. Add the asafetida, mustard seeds, cumin seeds, bay leaves and kasmiri red chilli. Stir fry for a few minutes. Add the turmeric powder and red chilli powder. Then add the toovar dal and mango mixture. Add salt to taste. Cook on a low flame. Garnish with chopped coriander and serve hot with plain rice.



2 cups long grain basmati rice

1 medium size mango

3-4 green chillies

½ teaspoon turmeric powder

1 teaspoon red chilli powder

2 tablespoons oil

1/2 teaspoon mustard seeds

½ teaspoon cumin seeds

2 teaspoon urad dal

2 teaspoons chana dal

A few curry leaves.

A pinch of asafetida


Soak the rice for 2 hours. Cook it. Each grain should be separate. Spread on a flat plate and allow it to cool.

Grate the mangoes.

Soak the dals for some time.

Cut the green chillies into big pieces. Heat the oil. Add all the seasonings. Stir fry for 2 minutes. Then add the turmeric powder and red chilli powder along with the dals. Stir fry until he dals are done. Add curry leaves and green chillies. Cook for 2 minutes. Then add the grated mango and asafoetida. Cook on a low flame until tender. Then add the rice and salt to taste. Mix well. Serve hot with a spicy raita.




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