Keri no Ras - Aamras

I love all things mango. Unending supply and variety of mangoes makes summer my favourite season. I even went to India one time in the middle of summer, so that I could eat the king of fruits to my heart's fill (Yes, I'm that crazy!). My latest trip to the Indian grocery resulted in an impulsive purchase of TWO boxes of mangoes. Result? The apartment was filled with faintly sweet fragrance as they slowly ripened. 

Everyday I would check each piece to determine which ones were ripe enough to eat and/ or refrigerate. Soon enough, there were far too many ready to eat and no place in my refrigerator. So I made the staple meal for Gujarati households during the summer (read 'mango') season - 'Keri no Ras' to eat with poori. Its makes for a perfect lazy Sunday lunch for a mango loving soul. Oh dear Lord! The very thought of Ras-Poori makes my mouth water. Here it goes.

Preparation time: 10 minutes

Serves: 4-6 persons

Ingredients

3 ripe mangoes

1 cup skimmed milk, cold

2-4 tsp sugar (depending on how sweet the mangoes are)

1/2 tsp ground ginger powder

Method

• Peel and dice mangoes into 1" cubes. Extract as much pulp from the pits.

Golden ripe mango cubes

• In a blender, blend mango cubes, milk and sugar into a thick pulp or 'aamras'.
• Strain the 'aamras' in a fine wire strainer or cheese cloth to remove any mango fibres.
• Pour in a bowl and stir in ginger powder. Refrigerate till ready to serve with poori or chapatis. It can even be served as a delicious summery dessert.

NOTE: Aamras can be easily frozen in a freezer safe container if you wish to relish the golden goodness all year through. I do it in small 2 serving sized containers, for easy thawing.

Keri no ras

Bon Apetit!

Hetal from Houston

Marwari Keri - Rajasthani Mango Pickle

As the scorching sun pierces through the wall of windows, I wonder how much Mom would have loved making all kinds of 'athaanu' or pickles in the abundant sunlight. In Kolkata, the high rises make direct, unobstructed sunlight a scarce commodity for those who live on the lower levels. Many a times in the summer months, Mom and us kids would take our pots of 'pickles in the making' to our wonderful neighbors' courtyard (Yes! They had courtyard right in the middle of South Kolkata!) and hope that the Rain Gods would stay at bay. Baa would constantly keep an eye out for dark rain bearing clouds. A tiny dark cloud spotted meant that we had to run to our neighbors', quickly gather all the pots and rush back!!!
'Marwari Keri' is a simple mango pickle Mom learned from a Marwari neighbor -hence the name. This is one of her signature pickles, and a family favourite. So much so that she has to send a jar of this pickle to my cousins in Nagpur every year. It takes a couple of days in sunlight - but is totally worth it. Here it goes.

Ingredients:
1 raw Mango, diced into 1" pieces.
2 tsp Haldi/ turmeric powder
2-3 tsp salt
1 tsp Methi/ fenugreek seeds, roughly crushed.
1 tsp Variyari/ fennel seeds, roughly ground
1 tsp Mangrella/ nigella seeds
2 tbsp Mustard oil
1/2 tsp Hing/ Asafoetida powder
1 tsp red chilli powder

Method:

• In a medium bowl, toss the mango pieces in 1 tsp turmeric and 2 tsp salt. All the pieces should be coated in the salt-turmeric mixture. Set it out the sun in a tray/ wide bowl for a day or two, depending on how much sunlight is available. Periodically remove any moisture that oozes out.

Mango tossed in salt and turmeric

• Tempering: In a small skillet, heat 2 tbsp mustard oil. Add Hing, Methi Seeds and Mangrella seeds.  Add the dehydrated mango pieces and toss. 

Methi and Mangrella tempered mango

• Spice it up: Add fennel seeds, chilli powder, turmeric and salt. Toss again till all pieces are coated with the spices. Set it out in the sun again, for a day. Alternatively - allow the spiced mangoes to cool, and store it in a sterilised glass jar. 

Spiced up

• Storage: It can be stored it in the refrigerator for months. For storage at room temperature, add enough mustard oil (~2-4 tbsp) that it covers the mango pieces. It keeps well, either way.
• Enjoy with parathas, roti etc. 

Marwari Keri

Bon Appetit!
Hetal from Houston

Murrabo - Mango Marmalade

Its a sweltering hot day today in Houston. It brings back vivid memories of the summer back home in India. Every summer, my mom and Baa (grandma) would be super busy making 'Athaanu' or pickles of various kinds- some sweet like Khaman, Gor keri, Murrabo and many spicy ones like Marwari keri, Pachranga etc. 


Given the elaborate and time consuming process, almost the entire family was in-charge of some step. Baa would peel the raw mangoes, while Mom would cut the mangoes and slather salt-turmeric or other spices on the mango pieces. My sister and I were in-charge of the most mundane bit - placing each mango piece cut side up on large piece of cloth in the sun. Ofcourse, we placed a couple of pieces (or more!) into our mouths! As the sunlight moved through various parts of the house, the pickled mangoes followed. The entire house would smell of fragrant spices and mangoes. If it rained (as it often does in Kolkata, after a few hot-humid days), everyone would run helter-skelter, trying to save the pickled mangoes from the rain. Ah...wonderful days!


The same fragrant flavors filled my kitchen as I made 'keri no murrabo', or mango marmalade. It is a fairly simple recipe that is made on a stovetop, and not under the sun! Here it goes -

Ingredients

Raw mangoes - 2 medium sized

Sugar - about 2 cups
Kesar/ saffron - few strands.

Cardamom seeds - 10-12 seeds(2-3 pods)

Cinnamon - 2-4 pieces, 1" long

Cloves - 3-4

Water

Method

Mango pieces in simmering water

• Peel mangoes, and cut flesh into 1 inch pieces. Discard the pits. Add to simmering water. Once mango pieces are transclucent, strain water. (You can reserve this water for refreshing mango panna.)

Translucent mango pieces in a strainer

• Chaashni/ Sugar syrup - Add sugar in a medium saucepan. Add water just enough to cover the sugar, less than a cup. Heat till sugar dissolves into syrup. Continue to cook on low heat till the syrup thickens. Check for two string consistency by taking a drop of syrup on your thumb (Carefully, the syrup will be hot), and pressing your forefinger on that drop. Once you move the forefinger away repeatedly, you'll see 'strings' form, as the syrup sticks to the thumb and forefinger. The syrup is done when you see two strings form.

Chaashni/ sugar syrup

• Add the mango pieces into the chaashni. Continue to cook on low heat, stirring gently till the syrup thickens again to almost honey like consistency (~30-35 minutes).

Mango in sugar syrup

• Turn off heat. Add saffron, cardamom, cinnamon sticks & cloves.
• Let it stay in the sauce pan overnight - to cool completely. It will thicken further as it cools. The saffron turns the syrup into a lovely amber colour.

Murrabo/ mango marmalade

• Pour in a medium sized sterilized glass jar. I used two smaller jars. Store in a cool dry place. There is no need for refrigeration, it has a long shelf life of about a year! Its so delicious, I bet it wont last that long. 

Keri no Murrabo

• It is great with thepla, parathas or even on slice of toast! Enjoy!

Bon Apetit!

Hetal from Houston

Mango Pie

Mango is undoubtedly my favorite fruit and anything about it (even thought) makes me very happy. I got this recipe from a friend a few summers back and since then it has always been in demand. Here goes the unbelievably easy recipe for all of you.
This recipe calls for 3 mango pies. The friend who passed me this recipe tried adjusting ingredient amounts to make 1 pie and unfortunately it did not turn out well- she warned! But you never know, it might work for you! I have not tried yet coz most of our friends have sweet tooth. So we never have leftover desserts in our fridge :)

Mango pie with fresh strawberries

Serves: 1 - 16 ( Totally your wish !)

Prep Time: 15 mins

Setting time: Minimum 4 hours

Ingredients:

• Mango pulp can (850 gms); Indian Grocery Stores carry cans with exactly this amount.
• Sour cream (8 oz)
• Philadelphia Cream Cheese (8 oz)
• Plain gelatin (3 sachets); Generally plain gelatin packet comes in 4 sachets of net weight 4 oz
• Sugar (6 tsp)
• Pie crust (3 small)

Method:

• Mix sour cream and cream cheese and beat it lightly (~ 3mins) to soften it.
• Mix mango pulp with sour cream and cheese.
• Dissolve gelatin in water as per instructions on the packet.
• Add sugar and gelatin to the pulp and mix well.
• Divide the mixture into three parts; I just pour it into crusts and fill them to the brim.
• Cool it in the refrigerator for four hours or till the pulp is set.

Serve chilled with Cool Whip or fresh fruits.

A slice down ;)

A very happy spring to all of you !! 

Cheers...

Ajanta from Amherst