Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? You might also like to try these: Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and A Host of Spring Salads.

Our Green Mango recipes include Vermicelli and Green Mango Salad, Pomelo Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

Continue reading “Jicama and Green Mango Salad”

Mango Vathal | Dried Mango for Indian Dishes

Dry Mango for year round summer flavours

South India, I guess all of India, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons it extends freshly available ingredients.

Although terms are used interchangeably, strictly speaking:

  • Vathal are dried vegetables and fruits
  • Vadagam are dried balls of lentils and spices
  • Vadam is a paste or dough made from rice, sago etc that is dried and then fried before using. Also called Fryums.

You might also like other Mango recipes here and here. Browse our Indian Recipes here. Or try a collection of easy Summer dishes here and here.

Continue reading “Mango Vathal | Dried Mango for Indian Dishes”

Mango Rice

A quick rice dish for mango season – it’s a drop dead gorgeous rice

In Spring and early Summer, it is hard not to love summer fruits – apricots, nectarines, peaches, oh my goodness. So far untouched by the relentless sun of summer, they are sweet, juicy and divine. So too the mangoes. So many at this time, and so cheap. Mango rice is perfect for this time of the year.

We have a recipe for Lemon Rice with Mango Seed. Please also try our other Mango recipes here and here too. Or you might like to browse our rice recipes here and here. And our Spring recipes are here and here.

Continue reading “Mango Rice”

Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry

A sweet and sour yoghurt curry from the tropical lands of Kerala

Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where mango curries are a real treat. It has the sweetness of the mango contrasted against the sourness of the yoghurt.

Mambazha Pulissery really is a signature Kerala dish, where ripe mangoes are plentiful and are cooked with tangy curd (yogurt) and coconut gravy. This sweet and slightly sour curry is also called Pazhamanga Pulissery in places in Kerala.

You might like to read How to Cook with Yoghurt.

You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice. Browse all of our Mango recipes here and here, and the Yoghurt dishes here and here.

Continue reading “Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry”

Jicama, Red Radish and Green Mango Salad

The beautiful flavour combinations of Mexico and SE Asia are found in this salad.

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here. Its season is Autumn through Winter, so I grab one or two when I see them. These past months I have kept a special eye out for them at our Central Market and have been lucky enough to find them on 3 occasions.

You might also like to try these – Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, or A Host of Spring Salads. Explore all of our Salad recipes here and here, Green Mango dishes here, and Jicama here. Try our Autumn recipes here and here.

Continue reading “Jicama, Red Radish and Green Mango Salad”

Spicy Radish or Jicama Salad with Coconut Milk

This salad can be made with white or red radish, jicama (yam bean) or kohlrabi. It is crunchy and delicious and full of spicy tropical flavours.

Crunchy vegetables are just made for summer time lazy eating, and this salad is perfect. In fact it can be made at any time of the year, using red or white radish, kholrabi and/or Jicama. As at least one of these vegetables is in season at most times of the year, there can be no excuse!

You might also enjoy Vegetable Sticks with Spices, or A Host of Spring Salads. Browse our Jicama recipes here and our Radish recipes here and here. Our Salads here and here are worth exploring, or just browse the Bittman Salads. Be inspired by our Summer recipes here and here.

Continue reading “Spicy Radish or Jicama Salad with Coconut Milk”

Mango Lassi

Mango Lassi as you have never tasted before. Very different from restaurant lassi drinks.

You will be surprised when you make Mango Lassi at home. It is very different to the ones in restaurants. Extraordinarily flavoured, thick and mango-y.

We have a range of sweet, fruit and salt lassi recipes for you to browse. Try Black Grape Lassi, Chilli and Coriander Lassi and the Simplest Lassi.

Explore all of our Yoghurt recipes here and here. The Drinks recipes are here and here. Or be inspired by our Summer recipes here and here.

Continue reading “Mango Lassi”

Coconut, White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal

Mixing soft white peas with tangy green mango and milky coconut and adding a bit of heat – a wonderful combination.

This is a special Sundal, reminiscent of Summer and the beach, full of tangy goodness of green mango with the softness of the white peas and the comfort of coconut. It is no wonder it is often served on the beaches of Chennai.

Sundals, just to remind you, are often called “salads” but they are pre-cooked lentils and pulses stirfried quickly with spices – black mustard seeds, asafoetida, ginger, red and green chillies.

You might also like to try Rajma (Kidney Beans) Sundal, Mung Bean Sprout Sundal, Sprouted White Pea Sundal, and Sweet Corn Sundal. Or you can make a sundal with Masoor Dal (called red lentils in Australia) or some stir fried mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

Continue reading “Coconut, White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal”

Mango and Lemon Rice with Mango Seeds

Mango seeds can be used to add flavour to dishes like rice and rasam – a method used in India, parts of SE Asia and in some parts of Hawaii too.

Truly I don’t like to waste anything, so when I realised that Mango seeds can be used to add flavour to dishes like rice and rasam, I was there. This method of flavouring dishes is used in India, parts of SE Asia and in some parts of Hawaii too.

You might also like to try Urad Dal Garlic Rice, Tamarind Rice (Puliyodharai Saadham), or Kampung Ghee Rice. We have a number of rice dishes and you can browse them all here and also here. Explore our Indian recipes here and here. Find inspiration in our Spring recipes here and here.

Continue reading “Mango and Lemon Rice with Mango Seeds”

Mangoes in a Spiced Syrup

A treat for Summer

The Endless Meal – a notion embodies the way in our Kitchen. Always putting food away to be consumed at another time. Using the freezer. Preserving, pickling and fermenting. Dehydrating. Pre-cooking. And today, putting in a sugar syrup.

I come from a family where my mother and grandmother (and many before her, no doubt) “put up” vegetables and fruits in Spring, Summer and Autumn for consumption in later parts of the years. I still remember those bottled beans and cucumbers, and those sweet sugary preserved grapes that my grandmother used to make.

You might also like to try Mango Lassi, and Mango Yoghurt Curry. You can browse all of the mango recipes here and more here. Explore all of our preserves here and here. Find inspiration in our Summer recipes here and here.

Continue reading “Mangoes in a Spiced Syrup”