AAM SAAT

Aam saat is my childhood memory, my grandmother used to prepare this when we were small children. I loved it eating like candy. Since it is mango season we started getting lots of mangoes from our backyard mango tree. The mangoes are very big and juicy and also sweet. We need not to add sugar in this Aam saat. But I added very little sugar to it when i put it for drying under the sun. Here the recipe goes..

AAM SAAT

WHAT YOU NEED :

Ripe mangoes - 2 +2

Sugar - to taste

Cardamom powder (optional)

HOW TO MAKE:

 Take the pulp from 2 mangoes , squeeze well or you can make its puree.

Heat mango puree and keep stirring till it becomes little hard about 10-15 minutes on medium heat.

when cold spread thin over a plastic sheet or tray and keep under the sun for 2 days. If the sunlight is very strong then i think one day is enough.

Again make the same procedure of other two mangoes. 

sprinkle sugar and cardamom powder over the first spread.

When the mango pulp is cooled spread thin over the first spread. Keep under the sun. 

When Aam saat is dried remove from the sheet and cut with sharp knife.

RIPE MANGO RASAM

Lot of mangoes lying in my kitchen and i have no idea that what I can make. I have already prepared many dishes but still there are many. Today i tried my own version of rasam. I have not tried mango rasam with rice. I just had it like any other soup, so you can call it soup also.

RIPE MANGO RASAM

WHAT YOU NEED:

Mango pulp - of 1 mango (1/2 -3/4 cup)

Tamarind pulp - 3-4 tsp

Pepper corns - 10-12

Jaggery - a small piece

Salt - to taste

Coriander leaves - 1 tbsp, finely chopped

MANGO RASAM

HOW TO MAKE

Mix mango pulp and 2-3 cups water and heat on medium heat.

Add tamarind pulp, crushed pepper corns, Jaggery and salt

Allow to boil for 5 to 10 minutes.

If you want very thin rasam you can add water.

Now put off the gas.

Finally add finely cut coriander leaves.

Serve hot in bowls.

MANGO SWEET CURRY / AMBA UPKARI

Ambe upkari is  very popular among Konakni people. For this curry we use a particular type of mango, local variety that is gointa, sweet and sour in taste. In the summer festival  seasons its price goes up in the sky. Again this Upkari is made in different way like in the 'tempering' people add Udad dal or methi seeds or some people add fresh grated coconut....according to their taste buds.  I believe each person has his or her different taste ...  Here it is a simple Mango sweet curry ..loved by all.. and I must tell dunking the mango seed in the sweet gravy and licking the Seed is definitely an art!

MANGO SWEET CURRY

WHAT YOU NEED:


Ripe sour mangoes 5
Jaggery 4-5 pieces
Green chilly 1 slit
Red chilly 1, broken
Mustard seeds 1 tsp
Udad dal 1 tsp
Methi seeds 4-5
Curry leaves 1 sprig
Salt to taste
Rice paste or maida 2 tsp, for thickening the gravy or you can add a mango's pulp for thickening the gravy.

AMBE UPKARI

HOW TO MAKE:


Wash the mangoes well. Peel the skin of mangoes by hand and put them in a vessel.
Add some water to it and extract the juice and keep it aside.


Now put the peeled mangoes and extracted juice in a vessel and keep on the fire.
Add slit green chilly, salt and jaggery pieces and allow the mangoes to cook well. Stir it several times otherwise the mangoes may get burnt. 
Add rice flour paste or maida paste to the curry for thickening the gravy.
When it is done remove from the fire.


Heat a tsp oil in a small pan.
Add mustard to the hot oil, when it splutters add udad dal, methi seeds, broken red chilly and curry leaves.
Then pour this seasoning on the mango curry.


Serve hot as a side dish.