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10 June, 2013

Mango Salad

Posted in : Bachelor's Room, Tango Lounge on by : Isha K Tags: , , , ,

Season of Mango brings so many delightful recipes.  In summers we do not forget to eat mangoes but if taken in an interesting way, it could make your lunch even more delicious and complete.  Mango Salad is one of them which gives you the mesmerizing  flavors of lot many ingredients. Just enjoy this easy to make, sweet, tangy and salty salad with your lunch, brunch or dinner and feel fresh in hotty summers.

mango_salad

                          Ingredients-

        Ripe Mangoes – 2 diced in cubes

        Coriander Leaves- finely chopped

        Fresh Mint Leaves- finely chopped

        Sugar Powdered- 2 tbspn or to taste

        Black Salt- to taste

 

 

 

 

 

For Dressing-

Shallot Onions – 1 bigshallots

The shallot (also known as Madras Onions) looks rather like a small, elongated onion with copper, reddish, or gray skin. The flavor of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won’t give the same results. Their lower water content means they need to be cooked more gently than onions.

Garlic- 3 cloves

Ginger- 1/4 inch

Dry Red Chillies- 3 soaked (depends how spicy do you want)

Sugar- to taste

Salt- to taste

1 Lemon Juice

Oil- 1 tbspn

Method –

1. Blend all the dressing ingredients except oil in the mixer and make fine paste.

2. Take a non-stick pan, add  Oil and heat it and add the dressing paste. Saute for 2-3 minutes or till the oil separates. Let it cool down for few minutes.

3. Take a bowl, add cubically diced mangoes, powdered sugar, black salt and the prepared dressing. Toss it well. You can add lemon juice here also  if you want it to be more tangy.

4. Take it in a serving platter. Garnish it with finely chopped mint leaves, coriander and all purpose seasoning(optional).

 Tip : Mangoes generally produce heat in the body and does not suit many people but don’t worry, keep mangoes in water for few hours, then keep them in refrigerator. This will lower down the level of heat to some extent. After consuming mangoes, just take a glass of cold water and add 2 tbspn of milk in it and then drink it. It is usually known as kacchi lassi in Northern India. This will help you to combat the heat produced by mangoes inside your body preventing breakouts & pimples.

So enjoy this salad and Keep Cooking…!! Happy Summers..!! 🙂

Factual Lounge

This kind of  mango salad is usually prepared in South east Asia, mainly Malaysia and the dressing is known as Sambal which is the Traditional Malaysian Sauce. You can make Sambal and store it in the refrigerator. The recipe given here is very basic one. It goes very well with chicken, fish and other salads.

Mangoes are so yummy that people forget everything while eating them. Did you ever considered while eating that they are healthy too…?? Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers. The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically Low-Density Lipoprotein (the bad stuff). One cup of sliced mangoes supplies 25 percent of the needed daily value of vitamin A, which promotes good eyesight and prevents night blindness and dry eyes. Mango leaves help normalize insulin levels in the blood.  The traditional home remedy involves boiling leaves in water, leave it for over night and then consume the strained water  in the morning. Mango fruit also have a relatively low glycemic index (41-60) so moderate quantities will not spike your sugar levels.

In the store, mangoes come in various varieties, sizes and colors; therefore, select the one based on the serving size and variety of fruit you love to devour. “Alphanso” variety from India (Maharashtra state) and “sindhuri” (kesar) varieties from Pakistan are known for their uniqueness. Totapuri mangoes feature parrot-beak shape tips, smooth shiny and come in attractive green-yellow or orange colors. Totapuri types are best eaten raw, or while just short of full-ripe stage. The pulp features a mix of sweet and tart taste with special mint or clove-like flavors depending on the cultivars. Several US cultivars such as Hayden, and hybrids are equally popular.

Choose the ones with intact skin without any bruises or cuts. Unripe mangoes can be kept at room temperature for few days, and to ripen, keep them in paper covers. Ripen ones should be stored in the refrigerator but never below 10° F (50°C). Bring back to normal temperature when the fruit is to be eaten to get the natural taste and flavor. So what are you waiting for..?? Experiment with this versatile fruit by making aamras (thick mango pulp), mango smoothie, shakes, cut it into thin layers and fold them to make Aam Papad, use in ice-creams or custards, make mango muffins or mango cheese cake, mango kalakand or kheer, or simply make above given Mango Salad. 

Black Salt, also known as Kala namak is a special type of Indian mineral salt with a distinctive/sulfurous flavor. It is not black in color but a bit reddish grey because of the presence of trace minerals and iron. It is not interchangeable with sea salt or table salt because of its distinctive flavor. It is full of therapeutic benefits. It is rich in iron and unlike other salts, it do not increase the sodium content in the blood and is therefore recommended for patients with high blood pressure and low salt eating dieters. It also helps in digestion and improves eyesight.

It is also appreciated by Vegans in dishes that mimic the taste of eggs. It is also regularly used in chutneys, raitas, pickles, and many other savory Indian snacks adding a very different flavor.

Mint Leaves, a package of all the freshness. There are 30 species of mint, but the two most commonly available are peppermint (more pungent with bright green leaves, purple stems and peppery flavor), spearmint (gray-green leaves and milder flavor) and (more recently) apple mint. Mint is one of the oldest and most popular herbs that is grown around the world. There are many different varieties of mint, each having its own subtle flavor and aroma. This herb is used in a range of dishes from stuffing to fruit salads. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use.

Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yogurt to make a ‘raita’ or brewed with tea to make the famous Indian ‘Pudina Chai’. In Thai cooking, it is added to soups and to some highly-spiced curries. Mint grown in Asia is much more strongly flavored than most European mints, with a sweet, cool aftertaste.

Mint has a sweet flavour, with a cooling after-sensation. Both, fresh and dried mint are used in preparing a large number of recipes, including curries, soups, chutneys, salads, juices, and ice creams. Like some other herbs, it also has medicinal properties. Mint leaves are considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. It also aids digestion, in a way that it breaks down the fats. In recent years, it has been often recommended for treating obesity. Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne. It acts as a cooling sensation to the skin and helps in dealing with skin irritation and helps in eliminating toxins from the body.

Look for mint leaves that have firm leaves, are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavor. The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole.  Alcoholic drinks sometimes feature mint for flavor or garnish, namely the Mint Julep and the Mojito. Crème de menthe is a mint-flavored liquor used in drinks such as the grasshopper. Chopped mint leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, mint leaves are often used raw or added to the dish right before serving.  Leaves can be chopped and added to salads or washed and eaten plain. In Indian and Central Asian recipes, mint leaves are used in large amounts to make cool refreshing drinks like mintade or jaljeera. Mint leaves are used in few dishes like mint-coriander chutney, rasam, sambar, meat, fish, poultry items and biryanis.

Usually good mint leaves are available from June to August. Fresh mint leaves should be used immediately or stored up to a couple of days in plastic bags in a refrigerator. Optionally, mint can be frozen in ice cube trays.To enjoy mint for the whole year, dry it in the sunlight and store in an air tight container. Crush the leaves and use in raitas, chutneys & drinks.

If you’re dieting, you may be restricted to bland foods such as plain chicken breasts and salads. In this case, Shallots can add enjoyable flavor without adding many calories. A 2 tbsp. serving of shallots contains just 14 calories, so it would be a much better choice than other flavorings, such as ranch dressing, which contains 150 calories per 2 tbsp. serving. Shallots are rich in vitamin A, a nutrient essential for your overall health. Vitamin A is an antioxidant, so it can protect you from free radical damage. Additionally, vitamin A helps maintain the membranes that prevent infections, aids in eye health and promotes a healthy immune system and proper growth and development, according to the U.S. Department of Agriculture National Nutrient Database.

Another nutrient shallots provide is potassium. Every cell in your body requires potassium for optimal function, as potassium facilitates nerve impulses involved in muscle contraction, heart function and digestion, according to the National Nutrient Database. Too little potassium can cause you to experience cramps and muscle weakness. Another health benefit of shallots is that they are low in sodium. While your body does need some sodium for survival, too much sodium can increase your blood pressure. Many flavoring ingredients can be high in sodium, as seasoning blends often contain salt. If you are at risk for high blood pressure or have kidney problems, shallots can be a suitable alternative. They can lower the blood sugar in a patient that is suffering from diabetic by preventing the degradations of the insulin and increase the metabolism of the glucose. Daily consume of shallots help the body in the growth of bone tissue and reduces the risk of osteoporosis by twenty percent. The shallots help the body’s skin look healthier and younger. They are available fresh, frozen, canned, pickled, powdered, and in the dehydrated form. Shallots can be bought at most supermarkets. In the supermarket, shallots are in the fruit and vegetable section close to garlic or onions. Shallots are packed per 10 to 12 bulbs in a net or bag. Shallots can also be bought loose. Always select firm and fresh shallot. You can tell an old shallot by a yellowy-white or green shoot growing from the head. Avoid packaging containing any rotten shallots.

 Feel Fresh & Stay Cool..!! 🙂

 

 

 

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