Mango Paniyaram / Mango Paddu Recipe

When mangoes in season prepare these delicious mango paniyaram. Paniyaram or paddu is a southindian  popular tea time tiffin/snack. We prepare this dish with leftover idly and dosa batter. It is very easy and healthy snack to prepare in a jiffy.

Mango Paniyaram Recipe Video Uploaded on Youtube Channel

Ingredients:

2 Cups Idly or Dosa Batter

3 Tbsp Maida

2 Cups Chopped Mangoes (Alphonso, Mallika or Malgova)

2 to 4 Tbsp Sugar

1/2 Tsp Cardamom Powder

1/4 Tsp Salt

1 Pinch Cooking Soda

Oil and Ghee as required

Prep:

We can use ready to use store bought idly dosa batter or home made batter for this recipe. 

Wash, peel and chop the mangoes into chunks.

Add the mangoes in a mixerjar along with sugar, grind to form a smooth puree.

Method:

Sometimes if the idly/dosa batter is fermented a lot and tasting sour then it's better to add maida to the batter.

Maida or all purpose flour will reduce the sour content. 

Combine maida, pureed mango, cardamom powder, cooking soda and tiny amount of salt to the batter. Beat the batter with a whisk or fork and reserve.

Heat a paddu pan / paniyaram pan on medium flame. 

Apply oil and generous ghee to the pan. Ladle the batter in the paniyaram mould cover and cook on low flame for 3 minutes.

Next uncover and flip the paniyaram to fry and cook on the other side add extra ghee or oil if needed, fry for another 3 more minutes.

Keep flipping the paniyaram for another 3 more times until the edges turn crispy and golden.

Dishout the mango paniyaram on a serving plate...serve hot along with honey and extra mango puree...enjoy!

Other Paniyaram Recipes Posted:

Prawn Paniyaram

Chocolate Paniyaram

Japanese Paniyaram

Egg Paniyaram

Chicken Paniyaram

Instant Rava Paniyaram 

Mango and Banana Lassi Recipe

Mango and banana lassi is a meal on its own. We have to prepare and consume this lassi right away, it cannot be stored as the banana will oxidize in few seconds and the lassi will not look appealing. I've used papilon yellow food color and mango flavor in this lassi and it can be stored for a short period of time. We can serve this lassi chilled or in room temperature. 

Banana and Mango Lassi Video on Youtube 😊

Mango and Banana Lassi Ingredients:
1 Cup Ripe Mango Cubed
1 Cup Banana Cut into Coins
1 Pinch Pepper
1 Pinch Salt
3 Drops Papilon Mango Flavor
3 Drops Papilon Yellow Color
250 ML Yogurt
2 Tbsp Chopped Nuts (Almonds, Pistachios, Cashews, Walnuts)
Cherries for decoration
Ice cubes optional...

Method:

In a mixerjar add the chopped mango, banana, sugar, salt and pepper grind to form a smooth puree.

Add yogurt, 3 drops mango flavor and 3 drops yellow food color blend well and serve the lassi in a tall tumbler.

Garnish with chopped mango, dry fruits and cherry...Enjoy!

Mango Holige Recipe (Mampazham Poli / Mamidi Pandu Bobbatlu Recipe )

Mango Holige or famously known as mavinakayi obbattu,  is a traditional stuffed flatbread normally served at lunch or dinner parties. We start our meal with obbattu, during family functions, house warming ceremony, marriages or just to celebrate some happy occasion at home.

Holige or obbattu in local Kannada language is a flat bread stuffed with various fillings, most common and famous fillings are coconut or chickpeas. Fudge centred filling is very delicious and pairs well with our traditional plantain leaf meals.

We can use store bought mango puree, I've used homemade alphonso mango puree in this recipe. If your ever visiting Bangalore then must try are holige or poli at Holige mane located in Malleshwaram or  Mane holige located at basavangudi. There are more than 25 varieties of Holige prepared across Karnataka.

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For Dough:
2 Cups Maida (All Purpose Flour)
1 Cup Fine Semolina (Bombay Rawa)
1/2 Cup Oil
1/4 Cup Ghee 
Oil and Ghee as required 
Salt as per taste...

Method:

In a mixing bowl add the semolina and maida, mix well until both the ingredients are well combined.

Add 1/2 tsp salt to the flour and mix well. Gradually add water and knead to form a sticky dough consistency.

Add 1/4 cup oil and knead for 10 minutes. Cover the dough and allow to rest for an hours time. 

After an hour the dough would've absorbed all the moisture and oil, knead further until the dough is soft and smooth.

Add 1/4 cup oil knead for 10 more minute, cover and allow to rest for another hour.

After the dough has rested for two hours knead once and place it in a air tight container refrigerated until use.

Rule of thumb, follow all the measurements for the holige as mentioned do not add approximate measures as the dough is very important in this recipe. 

Prepare mango holige as hot as possible and serve for ultimate taste. We can prepare holige ahead of time and store it but fruit based holige taste excellent when its hot.

Mango Filling Ingredients:

1 Cup Fine Semolina (Bombay Rawa)

1 Cup Sugar

1 Tbsp Ghee

1 Tbsp Cardamom Powder

2 Cups Mango Puree

1/4 Tsp Salt 

2 Cups Water

Method:

Heat a wok on medium flame. Add two cups water and bring to rapid boil.

Add one tbsp ghee and stir the water. Keep stirring the water continuously and add semolina, stir well to avoid lumps.

Add sugar and cardamom powder stir well. Gradually add the mango puree in small batches and stir well.

Cook the mango and semolina on medium flame for 5 minutes on low flame. Keep stirring and cook further until the mango filling starts to form thick consistency.

Remove the Mango filling from flame and allow to reach room temperature. We can prepare this filling ahead of time and store it in airtight container refrigerated.

Method to Prepare Holige:
Melt 1/4 cup ghee, combine with 1/4 cup oil and reserve.

If you have prepared and stored the dough and filling in the fridge make sure it's in room temperature while preparing holige.

We will require a plastic sheet to flatten the holige. Oil and ghee mixture. Prepped and reserved room temperature mango filling and dough.

Apply oil in your fingers and palm of hands as you will be flattening the dough.

Take a dough ball which is slightly larger than lime. Flatten the dough using your palm of left hand. Take the filling which is larger than the dough, create a roundle and place it in the middle of the dough.

Gather all the edges of the dough and place it in the plastic sheet. Dip your fingers again in the oil and ghee mixture and start to flatten the holige. Start to flatten from the middle spreading the filling to all sides of the dough.

Heat a tawa or skillet on medium flame allow to reach temperature. Transfer the flatten holige on the hot tawa and fry for 5 minutes on each side, spread a tsp oil and ghee mixture on the edges and fry until light golden in color.

Serve this holige hot and enjoy 😉

Mango Recipes Posted on Vidyascooking

Mango Kesari

Mango Kosambari

Mango Semiya Payasam

Mango Rawa Payasam

Bangalore Mango Milkshake

Raw Mango Chutney

Mango Dhal

Mango Pachadi

Mango Jalebi

Mango Drumstick Curry

Mango Basundi

Mango Puliyogare

Mango Chitranna

Mango Panna

Mango Spinach Curry

Mango Kulfi

Mango Parfait

Mango Karuvadu Thokku

Mango Pani Puri

Mango Rava Payasam (Alphonso Mango & Semolina Pudding Recipe)

Continuing my war time stories about the great depression in India the conditions people had to face and the amazing innovative recipes people created with less ingredients is still famous and most relished traditional dishes. 

Semolina or rava was a staple ingredient during the great depression. According to Mavalli Tiffin Rooms during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented in making idli using semolina and created rava idli. Likewise many desserts with absolutely no milk or ghee was prepared with semolina. A famous dessert or pudding created during this era was rava payasam. A humble pudding with less ingredients packed with flavours was a staple dish prepared during festivals.

Normally in rava payasam only cardamom is used, Since it is mango season I have added mango puree. Mango puree is available in tubs online through out the year we can use it for this recipe. 

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Ingredients:
1 Cup Fine Semolina / Bombay Rava
1 Cup Sugar
2 Cup Alphonso Mango or Raspuri Mango Puree
1 Tbsp Cardamom Powder
2 Cups Water
1 Tbsp Ghee or Vegetable Fat or Coconut oil
1/4 Tsp Salt
Garnish: Chopped Nuts (Almonds, Cashews, Pistachios), Alphonso Mango Pieces or Cherry, Saffron Strands. 

Method:
Heat a wok on medium flame. Add two cups water and bring to rapid boil.

Add one tbsp ghee and stir the water. Keep stirring the water continuously and add semolina, stir well to avoid lumps.

Add sugar and cardamom powder stir well.

Add the mango puree in small batches and stir well.

Cook the mango and semolina on medium flame for 5 minutes on low flame.

Once the semolina has cooked it will double in volume, remove from flame...garnish with mango pieces, chopped nuts and saffron strands and serve hot...Enjoy😊

To prepare all vegan pudding avoid ghee and use vegetable fat, coconut oil or refined oil. Semolina is a very easy to digest ingredient and is healthy for babies, we prepare similar dishes for elderly people and babies who are starting solid food.

Vermicelli and Mango Payasam Recipe

Payasam or kheer is a pudding prepared with vermicelli or rice. We prepare this dessert for special occasions and festivals. The rich milk based pudding helps in digesting spicy food and also prevents heartburns after eating a king size meal. I've incorporate mango for added flavor and taste. 

I've not added extra sugar in this recipe, if the mango is sour or bland we have to add sugar to balance the taste. 

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Ingredients:
500 Grams Mango (Alphonso or Mallika Variety)
150 Grams Vermicelli (Wheat) 
200 Grams Condensed Milk
100 Grams Sugar (Optional)
1 Tbsp Cardamom Powder
10 Strands Saffron 
10 Cashews 
10 Raisins 
10 Pistachios 
10 Almonds
1 Tbsp Ghee

Method:
Wash, peel, chop and grind two medium size mangoes to a puree format and reserve. Also reserve chunks of mango for garnish.

Chop the almonds, pistachios and cashews and reserve.

Heat a wok on medium flame with a tbsp of ghee. Add vermicelli constantly stir and fry till golden brown in color on low flame.

Add 1 1/2 cups water to the vermicelli stir cover and cook till tender.

Cooking time for vermicelli is between 10 to 15 minutes on low flame. Add cardamom powder, condensed milk and saffron strands stir well and bring to a boil, reduce the pudding for 10 minutes.

Add the ground mango pulp stir well and remove from flame allow to cool completely. Place the pudding in the fridge for 2 hours. Once the pudding is chilled serve in bowls garnish with mango chunks, raisins, chopped nuts and saffron strands...Enjoy 😊
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Payasam/Kheer Recipe Collection 

Elaneer (Tender coconut) Payasam

Ice apple (Thati nungu) Payasam

 

Vermicelli Payasam 

Paneer and Orange Kheer

Rice Dumplings Kheer

Chia Seeds Kheer

Mango Kosambari Recipe (Southindian Mango and Mung Bean Vegan Salad)

Southindian cuisine has very elaborate dishes or some dishes which can be prepared in a blink of an eye. Manga kosambari/kosumalli is a very simple and easy to prepare vegan salad, it is packed with full of flavors and taste. One can find this salad on a traditional southindian style plantain leaf meal or it is even prepared during fasting days since it is easy to digest.

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Ingredients:
1 Cup Split Mung Beans
2 Cucumbers 
4 Carrots
1 Totapuri Mango
1/2 Grated Coconut
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
5 Sprigs Coriander
5 Sprigs Curry Leaves
4 Green Chillies 
4 Tsp Oil
1/4 Tsp Asafoetida
1/2 Lime
Salt as per taste

Totapuri/Killimooku Mango

Method:
Wash the split mung beans thrice soak in water for 1/2 hour.
Once the mung beans triple in size wash, drain and reserve in a colander.
Wash the mango, remove the stem part and slice into large pieces, finely chop the mango with skin reserve.

Peel, wash and remove seeds from cucumber finely chop and reserve.
Peel, wash and grate the carrots and reserve.
Grate the fresh coconut and reserve.
Finely chop only coriander leaves.

Heat a fry pan with oil on medium flame. Add mustard seeds, black gram dhal and fry till mustard splutters. Once the mustard has stopped spluttering add the asafoetida switch off the flame and add curry leaves.

In a mixing bowl combine all the finely chopped veggies, soaked and drain mung beans, grated coconut, 1/2 lime juice mix till well combined.

Just before serving add the mustard and curry leaves tempering, salt mix well. Garnish with coriander and serve...Enjoy😊

Mango Chitranna Recipe 2 Variations

Mango Chitranna is quick and simple meal to fix during summer. We prepare two variations using a ground masala and a plain version. These type of simple and easy rice dishes are prepared and served during festivals and offered as neivadhiyam (offering to god). 

Totapuri/ Killimooku Mango

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Ingredients:
2 Cups Rice Sona Masuri or Bullet rice (I am using coffee tumbler measure)
200 Grams Totapuri Mango
3 Green Chillies (Finely chopped)
8 Dried Red Chillies
2 + 1 Tbsp Split Chick Peas (Channa Dal)
2 Tbsp Split Black Gram Dal (Urad Dal)
1 Tbsp Sesame Seeds
1 1/2 Tbsp Mustard Seeds
1/4 Tsp Fenugreek
3 Sprigs Curry Leaves
2 + 2 Tbsp Freshly Grated Coconut
1/4 + 1/4 Tsp Turmeric Powder
2 Tbsp Peanuts
1 Inch Stick Cinnamon
4 Sprigs Curry Leaves
1/4 + 1/4 Tsp Asafoetida
Oil as required 
Salt as per taste.


Prep:
Wash the rice thrice and soak in ample water for 10 minutes.

Once the rice has soaked for 10 minutes, drain excess water and add to a pressure cooker. For every cup of rice add 1 1/2 cups water. I added 3 cups water.

Cover the pressure cooker place on high flame. Place the whistle and allow the rice to cook for three whistles.

Once the rice has cooked for 3 whistles open the lid allow to rice to reach room temp.

Heat a fry pan on medium flame, once the pan reaches temp place on low flame. Add 1 inch stick cinnamon, 6 dried red chillies, 1 tbsp sesame seeds, 1/2 tsp mustard, 1/4 tsp fenugreek seeds, dry roast all the ingredients.

Spices should splutter constantly stir and remove from flame once all the ingredients stop spluttering. Allow the ingredients to cool completely.

Add the dry roasted spices to a mixer jar grind to form a smooth powder reserve the masala powder in a tight container until use.

Wash the mango, peel the skin using a potato peeler, grate the mango using a grater reserve.

Version 1 Chitranna Recipe 

Method:
Heat a wok on medium flame. Add 2 1/2 Tbsp oil allow the oil to reach temp.

Start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder and half the amount of grated mango.

Stir all the ingredients and fry the mango until the raw flavor from mango and turmeric reduces.

Add 2 tbsp grated coconut and chopped green chilies stir and fry till all ingredients are well combined.

Add 1/2 the amount of rice and salt as per taste mix well till the masala is well incorporated.  

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent. 

Mango Masala Chitranna Recipe Version 2

Method:
Heat a wok on medium flame with 3 tbsp sesame or sunflower oil. For this recipe sesame oil will enhance the flavor and taste.

Once the oil reaches temp, start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder, add half the amount of ground masala and grated mango.

Fry all the ingredients. Add grated coconut and fry till raw flavors from mango and ground masala has reduced. 

Add the other half of the ground masala and salt along with rice mix all the ingredients till well combined.

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent.

In our habba oota or festival meal mangoes are used to sour our curries and rice dishes as it is considered auspicious and symbol of wealth. 

Bengaluru Style Mango Milkshake Recipe

I prefer using mallika mangoes in milk shakes and recipes since these mangoes are packed with flavors and it’s locally grown. There is a difference from locally harvested mangoes vs early harvested and shipped ones. 

 Mallika mangoes are harvested end of April and avaiable in local mango melas, supermarket and stores from June till end of July. 

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Ingredients:
1 Liter Milk + 1 Cup Milk
100 Grams Pack Fresh Cream
3 to 4 Mallika Mangoes
3 to 6 Tbsp Sugar
1 Liter Mango Ice cream
Cherries for garnish 

Please adjust the sugar content as per the sweetness in mango. At times few mangoes will taste bland we need to increase or reduce the sugar level as per choice.

Prep:
Boil 1 liter milk, reduce a bit on low flame. 

Remove milk from flame allow to reach room temperature, place the milk pot in the freezer allow to form solid milk ice cubes.

We can break these milk ice cubes into small pieces using a knife just before preparing milk shake.

Wash and pat dry the mangoes. using a potato peeler, peel the mango skin.

Chop the mangoes in larger chunks for milk shake and use two slices of mango to chop in smaller pieces for garnish.

Method:
In a juicer jar add the larger chunks of mango. Add sugar and icecream blend to form a smooth puree.

Break the frozen milk into smaller, blendable cubes and add to the mango puree.

Grind till the milk is well incorporated with the mango.

Pour the mango in serving glasses leaving a little gab for a scoop of mango icecream and mango.

Garnish the milk shake with a scoop of mango icecream and top with mango pieces, just before serving top with fresh cream and cherry. Serve right away...Enjoy😉