Tag Archives: Alphonso mangoes

WEEKLY PHOTO CHALLENGE: DINNERTIME

Dinner times are the most happening and fun times in my house, the family is seated at the dinning table and this mom dishes out some fantastic menus with everyone relishing amidst jokes and laughter. Whenever I am experimenting with some recipe, it is usually made for the evening meal time, as the whole family is together.

For this week’s Weekly Photo Challenge-Dinnertime , I have selected photographs  from my tour to Chennai , India in January of this year.

We reached the Marina Beach in Chennai around 5 pm or so, it is the Longest urban beach of the country, spanning 13 Km. It sure was an unforgettable experience to see this longest beach, we had to walk too much to touch the water :), a tiring experience especially when you have spent the full day sightseeing other places in and around Chennai. But the tiredness was soon forgotten when this foodie caught sight of these food stalls.

A fruit stall at the Marina Beach, Chennai, India.
A fruit stall at the Marina Beach, Chennai, India.

Lovely golden sand at the Marina Beach Chennai, India.

Lovely golden sand at the Marina Beach Chennai, India.

Marinated cauliflower for making fritters, potato fritters at Marina Beach, Chennai.

Marinated cauliflower for making fritters, potato fritters at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Sea fish marinated with spicy masala, notice the fiery red color. Fish fry stall at Marina Beach, Chennai.

Fried crabs at the Sea fish Fry stall in Marina Beach, Chennai.
Fried crabs at the Sea fish Fry stall, Marina Beach, Chennai.
Fish fry stall at the Marina Beach in Chennai, India.
Fish fry stall at the Marina Beach in Chennai, India.
Long chili fritters/Pakora stall at Marina Beach, Chennai.
Long chili fritters/Pakora stall at Marina Beach, Chennai.
Marina Beach, Chennai.
Marina Beach, Chennai.

🙂 Below I share pictures of food that I have made in my kitchen.

Ashu's -Chili Pakora

Ashu’s -Chili Pakora

Ashu's-Chili Pakora
Ashu’s-Chili Pakora
Ashu's-Kingfish Fry
Ashu’s-Kingfish Fry
Ashu's- Spicy prawn fry
Ashu’s- Spicy prawn fry
ashu's- Tandoori Momos
ashu’s- Tandoori Momos
ashu's
ashu’s- Fresh Fruit Salad

Summer is here and a plate of freshly cut Alphonso mangoes, Watermelon, Strawberries and Orange is always welcomed and is the most sought after one. Alphonso mangoes from India are the yummiest, and we are fortunate they are available in the markets here too.

These were few of the food pictures that I enjoyed clicking and am happy to share with you all. Though I did not allow myself to eat the fried fish sold at the beach, I did make those yummy prawns that were marinated with the special South Indian chili that imparts the most amazing red color.

If you would be interested to check out some of my sea food recipes, you will find them in the archives. Enjoy your dinnertime with family and friends and make great memories :).

Ashu.

 

 

 

Amrakhand/Mango Shrikhand or Dessert

Summer months bring with them this yellow/ green fruit- Mango, also called as the king of all fruits in my homeland, India. Ripened mangoes are delicious, wonderfully sweet in taste, delight in each bite. There are a lot of varieties available in the market depending upon the region where it is grown. Childhood memories are filled with scenes of the vegetable markets that sold bullock-cart loads of the local variety of small mangoes, they had lot of fibrous pulp, we would drink the juice from the fruit, some very sour while some very sweet in taste. During the mango season basket-full of these would be bought and we kids had quite a joyful time eating more than one at one go. Mom would always warn of the boils that one would end up getting after eating lot of mangoes. Today, upon reflecting back, those were the best times that I enjoyed eating this fruit.  Now, I see the same love for the fruit in my kiddos at home. Shifting residence from one place to another resulted in new mango varieties being sought after, usually the ones that are available in the market is bought, and thus they are more fond of the  Hapus or Alphonso variety. The Ratnagiri and Konkan belt is famous for the Alphonso mangoes, a saffron-colored, very sweet and delicious variety. But having lived in Gujarat, my personal favorite now is the Junagadh Kesar variety that is grown in the Junagadh region of the state.

Living in this part of the world now so I get to see Mango varieties from all over the world, but I still prefer the fruit coming from my homeland. Fortnight back, during my vegetable market visit, I found my favorite Kesar variety in the shop, and was able to use this mango for preparation of this Shrikhand.  Although this homemade Amrakhand is made using hung yogurt and pulp of the Kesar mangoes, but one could use pulp of any mango variety  depending on  the choice or availability . If one wants a more creamier taste than cream can be added. One could also use tinned Alphonso mango pulp for making this. I buy yogurt and hang it in a thin cloth so that all the water drips away. Usually I hang the Yogurt overnight so I can make Amrakhand for lunch time.

INGREDIENTS:

Yogurt: 1 Kg

Sugar: 100 gm ( or more, as per the preferred sweetness)

Ripe Mangoes: 1/2 kg (Alphonso or Junaghad Kesar)

Cardamon: 2 nu.(Powdered)

Note: The sugar quantity varies depending upon the sweetness of the mango used. I normally choose the sweetest variety so as to avoid adding additional sugar or add very little quantity.

METHOD:

Empty the yogurt tub into the Muslin cloth, tie it, and hang this some place high so that all the water in the yogurt drips away.

Hung Yogurt and Mango pulp.
Hung Yogurt and Mango pulp.

Beat the hung yogurt to make it a smooth consistency, pass it through sieve or use a hand mixer for this.  Then add the mango pulp and powdered sugar and beat with the hand mixer so all ingredients get evenly mixed, we should get a smooth consistency.

Add powdered cardamom to the Amrakhand.

Amrakhand or Mango Shrikhand
Amrakhand or Mango Shrikhand

SERVING TIP: Serve it cold as a dessert after meal or as sweet dish of a vegetarian meal along with steaming hot puris.

One could use ready-made hung yogurt, if available, but freshly made one gives this dish a more delicious taste. We love eating this sweet dish, do give it a try and find out if you too like it as much as us.  Do leave a comment to let me know your thoughts on my homemade yummy preparation.

Wishing you all a good day. Happy cooking homemade meals.

ashu