Tag: mango

MANGO RAVA KESARI/MAVINAHANNU KESARIBATH

Rava Kesaribath is one of the traditional South Indian sweet dish which is prepared with Rava/sooji.  The name in it says Kesari-bath, Kesari is the main item which gives special flavor and colour.  Kesari/saffron is the dried stigma of the flower of saffron crocus and is the world’s most expensive spice.  Commonly artificial colour is used to prepare Kesaribath.

Kesaribath is commonly prepared for many occasions.  It is also prepared on auspicious days while performing upavasa, for breakfast along with Rava Upma, Rava Vangibath.

As this is Mango season, I am trying to prepare Mango Ravakesari to have an added flavor of Mango.

Today let us learn how to prepare Mango Rava Kesari but without any artificial colour.

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MAVINAHANNU GOJJU/MANGO GOJJU

Mango is a seasonal fruit.  It is consumed raw.  Also many dishes are prepared raw and cooked.  It is very rich in vitamin C. 

Today let us see how to prepare Ripened Mango Gojju/Gravy.  It is very easy to prepare and tasty too, liked by all age groups.  It is consumed with hot rice, chapati, dosa, poori etc.,

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MAVINAHANNU SAARU/MANGO GOJJU

Mango is the king of fruits.  The summer season is so special because of mangoes. You can get about 500 varieties of mangoes.  All varieties are unique at its taste.  It is consumed as it is and also by preparing many dishes both ripe and unripe mangoes.

 

Sour unripe mangoes are used in chutneys, pickles and many other side dishes.  It is even eaten raw with salt and chilli powder. Aam Panna is prepared with unripe mango, an excellent summer drink.  Ripe mango pulp is extracted and made jelly, jams, rasayana/seekarane, juices, ice creams, toppings for ice creams, smoothies, etc., list is unending.

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