INGREDIENTS
- 6-8 nos Raw Mango (Kari)
- 300 ml Fresh Coconut Water
- 150 gms Coconut Palm Jaggery
- 1 tsp. Green Cardamom
- 1 tsp. Cumin Seeds
- ½ tsp. Crushed Black Pepper
- 2 tsp. Black Salt
- A dash of Hing
- Water as required
METHOD
METHOD
For the mangoes
- Wash and clean the mangoes.
- In a heavy based saucepan, boil mangoes for 30 mins or until soft.
- Drain the water and set the mangoes aside to cool to room temperature.
Assemble:
- Peel the mangoes, using a spoon, scrape the mango pulp and set aside.
- In a pan, toast the cumin seeds, crushed black pepper, green cardamom and hing until
- fragrant.
- Add the toasted spices and mango pulp to a blender and puree.
- In a heavy based saucepan, add the mango puree along with the jaggery and salt. Add 300ml of water and cook the puree for 8-10 minutes.
- Once cooked, refrigerate the puree.Mix the chilled mango mixture along with fresh tender coconut water and serve cold.
INGREDIENTS
- 3 no Ripe mangoes peeled
- 100 gm Finely Diced Onion
- 50 gm Diced Tomatoes
- 4 no Finely Chopped Garlic Cloves
- ½ inch Finely Chopped Ginger
- 10 gm Coarsely Ground Black Pepper
- 2 tsp. Cumin Seeds
- 5 gm Turmeric Powder
- 6 no Kashmiri Chilies
- 1 tbsp Coriander Leaves
- 30 ml Coconut Milk
- 20 gm Palm Jaggery
- 2 tbsp Toddy Vinegar
- 10 ml Coconut Oil
- A dash of hing
- Salt to taste
METHOD
For the Jeerem-Meerem Spice Blend:
- In a heavy based saucepan on low heat, gently roast the cumin seeds, Kashmiri chilies, turmeric powder and 5 tsp black pepper.
- Roast until fragrant, once cooled, grind to a coarse powder.
For the Curry:
- In a bowl, marinate the mangoes with salt, 2 tsp Jeerem-Meerem spice powder and vinegar for 10 minutes.
- In a heavy based saucepan, add oil, hing, garlic and ginger. Sauté well.
- Add onions, cook till translucent.
- Add the tomatoes and cook well.
- Add marinated mangoes and cook on a low flame.
- Cover and cook for 5 minutes on a medium flame, add coconut milk.
- Add the remainder of the Jeerem-Meerem spice blend, salt and jaggery along with 1 tsp. of the crushed black pepper.
- Serve hot, garnished with chopped coriander leaves.
INGREDIENTS
Biscuit Crumb:
- 100 gms Marie Biscuits
- 20 ml Coffee Liqueur
Condensed Ragi Tizan:
- 80 gm Ragi Flour
- 400 ml Coconut Milk
- 80 gm Jaggery
Creamy Coconut Milk:
- 250 gm Fresh Mango Pulp
- 250 ml Coconut Milk
Jaggery Sauce:
- 250 gm Jaggery Powder
- 100 gm Tender Coconut Flakes
METHOD
For the Biscuit Crumb:
- In a mixing bowl, crush the Marie biscuits to a coarse powder.
- Add the coffee liqueur and combine to form a coarse crumb.
For the condensed Ragi Tizan
- In a heavy based sauce pan on low flame, add Ragi flour.
- Slightly toast till light brown.
- Add coconut milk and cook well, constantly whisking to avoid lumps.
- Add jaggery powder and combine till smooth.
- Remove from heat and set aside to cool overnight to form a thick custard.
For the Creamy Coconut Sauce:
- Heat a heavy based saucepan, combine the fresh mango pulp with coconut milk.
- Stir the mixture till it thickens and keep aside.
For the Jaggery Syrup:
- In a saucepan, heat the jaggery till it forms a syrup.
- Add tender coconut flakes and combine well.
- Set aside to cool.
Assemble:
- In a glass, add the jaggery and coconut sauce, followed by the creamy mango coconut sauce.
- Add the condensed Ragi tizan followed by the biscuit crumb and continue to layer the dessert alternating the sauce and prepared mix.
- Garnish with fresh mango slices and serve chilled.
