Featuring photos this week by Gilbert Roe.

It was an amazing day today, beginning with me falling down the concrete stairs to the garage. Traumatised more than actually hurt, pride suffering more than body, I am now the owner of a very sore big toe, a hole in the knee of my cropped pants, a dented pride, and some scruffs and scrapes on my lower limbs. It could have been much much worse.

It did take me a while for my body to get over the shock of that fall, so in the end I decided to work from home/take it easy as after all, I had worked all weekend running workshops and attacking that endless pile of bookwork.

The Bookshelf and Dinner

It gave me a chance to further delve into the new pile of cookbooks that arrived during last week. 9 in all, furthering my interest in Sth Indian food, traditions and routines, and, linked to this, in Ayurveda. One book that I like particularly is Grains, Greens and Coconuts. It’s full of Keralite dishes (from Kerala on the West coast of India). This book is going to be a treasure.

Tonight’s dinner is going to be Rosa Matta rice with Moth Bean Sprouts; Ripe Mango Yoghurt Curry; Spicy Spinach Mash — the last two dishes from that book.

More in The Kitchen

Tomato Salad

And am planning a tomato salad from my childhood. My mother, with her Germanic background, used to make a tomato and cucumber salad each summer which always delighted. Take tomatoes and cucumbers and slice very thinly. Arrange them nicely – my mother would make circles on a plate using one tomato slice then one cucumber slice etc. Sprinkle with a little sugar to bring out the sweetness. Scatter over some finely chopped salad onions, chives or spring onions. Make a dressing from cream, salt, pepper, fresh lemon juice and/or a good wine vinegar. Pour it over and chill the salad till serving.

A Sambar

I will also probably cook a sambar, ready for lunch tomorrow. I add the mango seeds in the last 15 mins or so and they flavour the sambar and the sambar flavours the seeds, leaving them perfect for sucking the last of the mango from the seeds. Yum.

Lassis Sweet and Salty

This hot weather has demanded cooling foods such as yoghurt, mangoes, coconut and Celtic Sea salt (to replace vital minerals lost in the heat). What better than Lassis? Take some plain yoghurt, a few icecubes and place in a blender.

For a sweet lassie, add half a mango, some honey or sugar, a pinch of cardamom, and blend as you would a smoothie.

For a salt Lassi, add salt, turmeric, black pepper, cumin powder, even a little chilli if you wish. Blend as you would a smoothie.

You can add some milk or water to thin the yoghurt if necesary.

Both are so delicious! I am making them every day at the moment, and on the hottest of days, a lassi, sweet or salty, makes a great breakfast.

Thirteen Treasure Happiness Soup

It’s not quite the weather in Adelaide for this hearty soup, but my Sydney-based daughter made it the other day in their rainy weather and declared it comforted, cheered and satisfied the whole (fussy) family. I haven’t yet posted it on my main site, so here is the recipe:

Ganga’s 13 Treasure Happiness Soup (Provencale Vegetable Soup)

This soup is SO delicious – and makes me so happy when I eat it. The 13 vegetables in it and that wonderful warm, happiness feeling gave the soup its name, but really it is from Provencale in France. There it is a summer soup, but the addition here of potatoes, pumpkin and sweet potato give it that wonderful warmth for winter and introduce truly wonderful texture combination sin every mouthful.

My parents believe firmly that vegetables are the path to health ,and so a normal meal at their place may consist of many vegetables. The record number of veggies at this time is 9, yes NINE, at once on a plate. But with this recipe, I think that I claim the prize. Thirteen in one sitting. Not bad.

The basil and garlic pistou gives the soup extra flavour and colour as well as a wonderful aroma, so don’t leave it out! The soup can be cooked and the pistou made 1 or 2 days in advance and kept chilled until time to reheat gently.

Enjoy!

To make the soup, if using dried beans, drain, place in a saucepan and cover with water. Cook for 10 minutes and then drain.

Place them, the canned beans or the fresh broad beans in a saucepan with the herbs and one of the garlic cloves. Add the stock or water to cover by 2.5 cms. Bring to the boil, reduce the heat and simmer over a medium low heat until tender – about 5 minutes for canned beans, 10 minutes for fresh beans or 1 hour for dried beans. Set aside in the cooking liquid.

Heat the oil in a large saucepan or casserole. Add the onion and leek and cook for 5 minutes, stirring occasionally, until they begin to soften. Add the celery, carrots and the remaining garlic clove. Cook, covered for 10 minutes, stirring occasionally.

Add the potatoes, pumpkin, sweet potato, French beans and remaining water or stock, season lightly with salt and pepper. Bring to the boil, skimming any foam that rises to the surface. Reduce the heat, cover and simmer gently for 10 minutes.

Add the courgettes, tomatoes and peas, with the reserved beans and their cooking liquid and simmer for about 10 – 20 minutes until all the veges are tender. Add the spinach to the hot stock and let wilt. Simmer for no more than 5 minutes more. Season the soup.

Serve with a swirl of pistou in each bowl, and garnish with basil.

To make the Pistou Put the garlic, nuts, basil and parmesan in a food processor and process until smooth, scraping down the sides once. with the machine running, slowly add the olive oil through the feed tube. Alternatively, and for a better taste (I think), pound the basil, cheese, nuts in a mortar and pestle, and slowly stir in the oil while mixing.

Be Happy!

Namaskaram.

Related articles

• Mangai Sambar (Raw Mango Seeds in Sambar) (peppermill-miri.blogspot.com)
• Cucumber salad (desifoodbuzz.com)
• Soups and Salads Mela ~ Part 2 (cooking4allseasons.blogspot.com)
• Cool as a Cucumber, Melon and Tomato Salad (redactedrecipes.com)
• Fenugreek Sprouts Salad (talimpu.com)
• Cucumbers Aren’t Just For Pickling. Fast Salad For An End Of Summer Feast (thecolorsofindiancooking.com)
• January 9th, 2012: Mung Beans and Soup (ganga108.wordpress.com)

Featuring photos this week by Gilbert Roe.

Back to work today, a great day, not too much culture shock, and an opportunity to give the office a good clean and tidy in preparation for a great and abundant year. I managed to pop home for lunch and pick up some fruits and veg for juicing. Stone fruit at the moment are at their prime, and at lunch I was in White Peach Heaven.

I picked up my mail, stacked up from 3 weeks of holidays, and received a late pressie – 10 Chinese Tea Flower Balls, those ones that open and blossom in your cup. So gorgeous and very very appreciated.

Adelaide is readying itself for the Tour Down Under beginning tomorrow. Roads are closed, traffic diverted and shopping done in other locations. Tomorrow – Prospect to the Clare Valley, what a great route. Such a gorgeous road to Clare, slightly undulating and curvaceous. I love that road.

The Weather is HOT hot HOT

It reached 38C today, warm and wonderful and just perfect for an evening swim. Littered with drink bottles, watermelon skins and a surfeit of Greek and Italian boy-men, it was nevertheless astonishingly perfect for a dip, a splash, a kick around in the water which was as warm as a baby’s bath. Stressed energies washed away, leaving a jelly like lump of human with a huge smile on her face. Tomorrow is hotter — there may be a repeat performance.

In The Kitchen, Rockmelon and some Kitchadi Fritter-Patties

I found whole rockmelon for $2 today. $2!!!! Rockmelon frappe with Rose Syrup will be a late night treat tonight. At lunch, it went into a mixed fruit and veg juice on ice.

On the way back from the beach, hungry from sun, sea and sand, I was thinking of using the left over red rice kitchadi to make Kitchadi Patties with a Parmesan Crust. But it wouldn’t hold together to form patties. So I made a besan flour batter, grated some parmesan and mixed it in, then mixed in the left over Kitchadi. I put large tablespoons of the mixture into a pan and left them to sizzle.

They made great fritter-patties, crispy on the outside with rice goodness yummy in the middle. Next time I might add a can of creamed corn (left over from the Family Visit – it is the fav food of one of the Little Ones) and some finely chopped herbs. With a salad its a great meal.

Namaskaram

Related articles

• 10th January 2012: Cracked Wheat Kitchadi (ganga108.wordpress.com)
• January 15th, 2012: It’s Sankranti, time for Rice (ganga108.wordpress.com)
• Chickpea patties with avocado dip (scandifoodie.blogspot.com)

On a beautiful day in Adelaide, where those Laughing Jackasses (ie Kookaburras) kept me company all day, laughing at my seriousness, and where S. P. Balasubramaniam sang Om Namah Sivaya for 1 hour and 15 seconds to calm these jangled nerves, it was also a day of great thanksgiving. Thai Pongal or Sankranti. A Hindu day of rejoicing that the harvest is over and giving thanks to all who provided for such bounty – The Sun, The Rain, The Cows, The Earth, and each other. You can read more about it on A (Life) Time of Cooking:

• Sankranti (Pongal): A Time to Thank the Earth, Sun, Rain, Cows and Nature: Some Recipes

The major food theme of the main Pongal day is rice – cooked sweet or savoury with mung dal. It is cooked by the bucket load (literally) in many parts. Pongal is similar to kitcheri/kitchadi/kichari, which you might be familiar with.

In The Kitchen: Urad Red Rice Kitcheri and Chili Kaffir Tamarind Tofu

It is Cupboard Cleaning time again, well well overdue, and I am discovering things at the back of cupboards that I had long forgotten. No worries, I am intent on disposing of about 1/3 of my kitchen goods, but oh it is so hard.

Rediscovering a wonderful ceramic oven dish with lid, I decided to cook another rice dish today (after Pongal this morning) and so turned again to the cookbook of my friend Danyse and her Urad and Red Rice Kitcheri which I have always wanted to try. I made it pretty much as she describes, 1 cup Red Rice and 3/4 cup Urad dal, with mustard seed, ginger, turmeric, chilli, ajwain, cumin and asafoetida, dollops of ghee, Indian Bay Leaves. Add lots of water.

Danyse certainly is the Queen of Kitcheri.

I used my favourite Rosa Matta Rice but any red rice or lightish brown rice will do. You could cook it on The Stove or in the Rice Cooker on the slow-cooking setting. But this time I cooked it in The Oven – I used boiling water on the rice and Dal, then cooked in a 125C oven for around 2 hours. Added salt to it, stirred, put the lid back on and let it sit for 20 mins while I made some Chilli Kafir Tamarind Tofu.

I made the tofu pretty much the way she describes, using shoyu sauce of course, and mirim instead of sugar. It was awesome. I topped the tofu with some wilted spinach, and that combo worked very very well.

Then we dined on the balcony with candles in some rediscovered candle holders.

Make. Give thanks. Eat. Enjoy.

Namaskaram.

Related articles

• Sankranti (Pongal): A Time to Thank the Earth, Sun, Rain, Cows and Nature: Some Recipes (vegeyum.wordpress.com)
• Tirukannamudhu for Bhogi Pongal | Sweet rice porridge, and a sweet tribute to the Sun God (itsnotmadrasi.blogspot.com)
• Today – January 15, 2012 – is Thai Pongal (hindu-blog.com)
• Chakkarai Pongal, and a very happy Pongal / Sankranti / Bihu to all my readers (itsnotmadrasi.blogspot.com)

I heard the sound of kids playing as I walked past a neighbour’s apartment today, and it bought back the sadness and loneliness of having my own family depart last week. Four of them staying with me, including 2 kids, and three staying nearby, we were together every day for 2 weeks – eating, drinking, swimming, playing, shopping, coffee-ing, icecream-ing, cooking, laughing, sharing, crying, visiting, loving, being amazed at growth and love and freedom, observing, reconnecting, reminiscing, discussing, reading, …..

Then they left, and in an instant life changed. I miss them. I miss the noise and the busy-ness, the anticipation and the closeness, the love and the sharing.

One more year to go…..

Enjoy your family, no matter what.

In The Kitchen

In The Cupboard was some cracked wheat (burgul) that needed to be used, and after looking at some recipes I decided that I would make up a slow cooker Kichadi using the cracked wheat and beautiful, yellow split mung dal.

Here is how I made it. It cooked overnight in The Rice Cooker on the Slow Cooking setting. If you don’t have a slow cooker, simmer for a couple of hours on the stove top.

Rinse 1/2 cup split mung dal and 1/2 cup cracked wheat in a couple of changes of water to remove any dust.

Heat a tablespoon of ghee in a small pan or in the bottom of your rice cooker. Add 1tspn cumin seed, 1/2 tspn ajwain seeds (if you have them), 1/2 tspn fenugreek seeds and 1/4 tspn fennel seeds. When the seeds are beginning to brown, add a pinch of asafoetida, a dried red chilli (broken in 2) and 6 or 8 curry leaves.

If you are doing this in a pan, add to the rice cooker. Add the cracked wheat and mung dal, with 4 or 5 cups of water. (Use more water if cooking on the stove top.) Stir in 1/2 tspn coriander powder, 1 tspn grated ginger and 1/2 tspn turmeric powder.

If available, add a fresh cardamon leaf. and an Indian Bay leaf (tejapata).

Cook for 9 hours on the Slow Cooking setting (or at least 1.5 hours on stove, and up to 2.5 hours, adding water as necessary).

Voila! Breakfast ready for you, hot and delicious, when you get up in the morning. Just add Celtic Sea Salt and a little black pepper, and enjoy. This morning I also added two chopped tomatoes and a handful of chopped parsley.

Namaste.

Music Today

Thillana by Salem Gayathri, a wonderful Carnatic Vocalist

Related articles

• January 9th, 2012: Mung Beans and Soup (ganga108.wordpress.com)
• Sliced Daikon (White Radishes/Mooli) with Golden Pumpkin: A Recipe (vegeyum.wordpress.com)
• Cracked Wheat Fenugreek Leaves Upma (talimpu.com)
• Cracked Wheat Pongal (tastefullyveggie.blogspot.com)
• Cracked Wheat Salad (veggieplatter.blogspot.com)
• Simple Ways to Enjoy Whole Grains (wholefoodsmarket.com)
• Mung Dal With Fenugreek Leaves (journeykitchen.com)

In The Kitchen

Mung Beans are healthy little pebbles, great for detoxing, revitalisation and general health. In fact it is said that if you eat a simple mung bean soup each day your life will change. Mung beans are an important ingredient in Ayurveda, and as they have an inherent sweetness, they can be cooked without a lot of spices and flavourings.

“Mung bean soup pacifies all three doshas and is nutritious yet easy to digest. Mung Bean Soup recipe is used to clear even the most chronic, troublesome digestive issues and used to enhance overall health and vitality.”

My friend Danyse makes a Mung Bean Soup, and I love it. I now make it in my rice cooker on the slow cook option. Danyse’s version is very very simple, cooking 2 or 3 spices along with the mung, adding a little ghee at the end, and serving as is.

Mine goes like this – I like to add spices for their own medicinal effect:

If you are using the slow cooker option of your rice cooker, cook a cup of mung beans, 1 stick cinnamon and 1/2-1 tspn turmeric in 4 or 5 cups water for 9 hours. Pour them into a saucepan and bring to the boil on the stove.

If you are cooking on the stovetop, cook 1 cup of mung beans, 1 stick cinnamon and 1/2-1 tspn turmeric in 6 cups water for 1.5 hours, topping up the water if needed to end up with a soupy consistency.

Now add to the soup 2 tspns Garam Masala, 1 tspn cardamom powder and 1/2 tspn black pepper and stir.

Heat 1 Tblspn ghee in a small pan. Add 1 tsp mustard seeds and allow to pop. Add 1 tspn cumin, 1tsp ajwain and pinch asafoetida and as the cumin seeds brown, pour the ghee and spices into the soup.

Add some grated fresh ginger and a garlic clove pressed through a garlic press.

Stir and allow to bubble for 5 – 10 mins, serve and eat.

Yum.

You can also add some finely chopped veg to the soup. A squeeze of lime is also very nice.

If you have it, add pipperli (Indian pepper).

Namaskaram.

Related articles

• Golden Gentle Dal
• ISKON Easy Mung Dal
• Stir fried Mung Bean Sprouts
• Ven Pongal
• Mung Dal Soup
• Dal Do Jeera (Mung Beans With Double Cumin) (geethaskitchen.com)
• RECIPE ~ Coconut Mung Bean Soup (franlife.blogspot.com)
• All About Mung Beans

Like the other well known festivals in December, such as xmas and hanukkah, Hindus also celebrate, with several major religious observances occurring this month. Pancha Ganapati is one of them, a gorgeous joyous contemporary festival from Dec 21st – Dec 25th. You can read more about it here (download the magazine one for a great overview).

In The Kitchen

It is quite delightful to be on holidays, even with the busy-ness of preparing for the arrival of hordes of family, the food, the presents, the housecleaning and pot garden tidying…..

It is so very good to be back in The Kitchen again, with real intent rather than a quick bite. Tonight, a great meal of mashed avocado with celtic sea salt, black pepper and lemon juice; a peach and tomato salsa with green chilli, cs salt, black pepper and amchur; thick thick yoghurt with cs salt, black pepper and cumin; cumquat chutney; baked tomatoes topped with beautiful Italian bocconcini; baked garlic; and wedges of cucumber with exquisite olive oil. It was eaten outside with the birds as the sun set.

Then chunks of ice cold watermelon. It’s a hot week!

Good to be back.

Namaskaram.

Related articles

• September 5th, 2011 – Road Rage and a Sundal (ganga108.wordpress.com)
• Dvimukha Ganapati (hindu-blog.com)

Life is good.

I love spending time with friends, talking of the important things of lives. It is the best of occupations! Today, friends and I read from Prarthana to each other, discussing the mantras and interpretations, chanting some chants, and all the time sitting in the sunshine and sipping fresh peach tea with real, ripe, juicy, white peaches. What could be better?

In the Kitchen

Today a gorgeously summery tomato soup. Good tomatoes are generally available again, and light soups suitable for the weather are wonderful. Madhur Jaffrey does a wonderful tomato soup in one of her books – full of lemongrass and Indian spices and it is a real keeper. I will put it on A Life (Time) of Cooking one day soon.

A Light Summery Tomato Soup

Today’s recipe gained inspiration from Cook and See Part 4 (a classic of Tamil Indian cooking). Part 4 is written by Priya Ramkumar rather than Meenakshi Devi. It is full of soups, salads, juices and chaat.

To her basic recipe I added some of the last bits of tomato paste from the freezer (made last autumn), some red lentils (split masoor dal) for protein and a red capsicum cos it needed using up. I also added some Asian herbs from the garden – lemongrass, kaffir lime, cardamom leaves and 1 red and 1 green chilli.

She takes 750g tomatoes, 2 carrots, 2 potatoes and 2 onions. Chop and put into a saucepan over a medium-low heat, letting the tomatoes sweat and release their juices. Add water to cover and cook until potatoes and other veggies are done. Blend. Add salt, black pepper and a teaspoon or two of sugar (depending of the tartness of the tomatoes). Thin the soup with water if it needs it. Reheat and serve topped with cream and coriander leaves.

Parsi Sev

There is a fabulous cook in Sydney, a Persian lady from the North of India, who cooks a mean yoghurt curry and this lovely dessert. She is an Ayurvedic healer and Bowen therapist and I love her work. Today, I found this scribbled on a piece of paper. Try and enjoy.

400g Roasted Vermicelli (obtain from Indian shop)
5 T ghee
5 T sugar (use jaggery)
6 pods green cardamom
1/4 tspn nutmeg
0.5 tspn rosewater
1 tspn vanilla
raisins
almonds

Fry the vermicelli in the ghee, letting it brown. Add the sugar and then water up to the level of the vermicelli. Steam on very low for 5 minutes. Add the other ingredients and stir. Enjoy!

(I also like to saute the raisins in ghee at the beginning, remove them onto a plate and then fry the vermicelli. Add the sauted raisins at the end with the other ingredients.)

Black Cardamom

Such a wonderful spice is black cardamom, quite different from green cardamom. Its smokey somewhat camphor-y taste is a great addition in dishes that require long cooking. Here is some great information about black cardamom, but beware – there are non-veg references to its use as well as great veg suggestions.

That’s all for today. Have a fabulous week ahead.

Namaskaram.

Somewhat Related articles

• Tomato Soup with Feta
• Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt
• Tomato Rasam for a SPICE Hit!
• Ravo – Parsi Semolina Pudding (forkspoonnknife.com)
• Parsi Falooda – Perfect Summer Drink (bubbling-cauldron.blogspot.com)
• Vermicelli Sago Halwa (talimpu.com)

Jacarandas are Magic

This year, the Jacarandas are outdoing themselves in purple brilliance and roadside carpets.

The Nature of Reality

Why do each of us believe that our reality is everyone’s reality—that the way we act, that what we believe, is right? That there are no other ways? Tell me, what evidence is there for that?

They Steal the Sky, don’t They?

I am uncomfortable about the number of 3-level, windowless buildings being constructed nearby, in place of old heritage homes. Even the outlines of the buildings, those great concrete slabs, are suffering from a lack of positive energy. They steal the sky from passers-by and neighbours and you know that the eventual occupants will suffer mood disorders.

Mushrooms in The Kitchen

Although that all sounds very dour, in The Kitchen it was bright! Tonight was a heap of mushrooms, cooked over a high heat to minimise the release of water from the mushrooms, with ghee. As they cooked, celtic sea salt, black pepper and a fresh red chilli, finely diced was strewn over the mushies, and a pile of fresh new garlic, about half a head, sliced, was added in a heap and tossed through. The mushrooms were left to complete cooking and served in a pile with fresh herbs chopped finely. Very Very delicious!

Have a great weekend.

Namaskaram.

Related articles

• Jacaranda Purple Haze
• Balsamic Stuffed Mushrooms (foodiezone.blogspot.com)
• Back to the Earth (bittersweetblog.wordpress.com)

I am just so loving 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 this year, and so cheap. Last night I made mango rice using my quickie rice method – 1 cup rice into the rice cooker with 1 cup water, 2 diced tomatoes, 1 diced small-medium mango, 2 dried chillies, 2 fresh garlic cloves sliced, a little salt, 1/2 tspn turmeric, 1/2 onion chopped fine, a large drizzle of ghee, any other spices you have lying around. Cook. Open the lid, stir the veg and mango through the rice, add chopped coriander leaves and mix through. Close the lid and let sit for 3 – 5 minutes. Serve.

Oh my goodness, it’s drop dead gorgeous rice.

Spider (trying to) Love

In other news, I have a large huntsman spider co-sharing my house. Currently in the bathroom, he is the source of some nervousness, even though he seems to be telling me not to worry. If I could divorce my inbuilt emotion around the presence of spiders, he does have a lovely presence, and would make a great companion. As long as he stays where I can see him and away from my bedroom at night.

Mango Love and Goodness

• November 14th, 2011. Mangoes are King (ganga108.wordpress.com)
• Easy Breezy Green Mango Rice ~ Mamidikaya Pulihora (veggieplatter.blogspot.com)
• November 13th, 2011. Perfect Rice and The Balcony. (ganga108.wordpress.com)
• Mango Dal.. (konkanworld.blogspot.com)
• Mango Rice and 5 years of blogging (ahaar.blogspot.com)
• Ginger Mango Pickle
• Mango Chutney
• Summer Salad with Citrus Lavender Dressing
• Mango Sanjori

Sweet Mango Love and Goodness

• Mango Rava Kesari
• Thai Sticky Rice with Mango Ver 2.0 (cookerycorner.blogspot.com)
• Mango Jam
• Mango Sweet Pachadi
• Mango Flavoured Yoghurt
• Mango Passionfruit Kulfi
• Mango Pomelo Sago Dessert

Mangos are prolific, juicy and cheap at the moment. A mango a day keeps joy at hand and depression away, I say!

Gorgeous also in smoothies, lassis, curries, salads, fruit salads. They go well with chillies, coriander leaves, black salt, yoghurt, salad onions. They make great chutneys and jams, dressings and sauces. A friend of mine makes a wicked mango salsa.

Another friend from long ago always said that the only way to eat mangoes was in the bath. So very true.

The mango has orange-yellow skin, smooth, fibreless flesh, and a distinctive, powerful aroma and flavour, with notes of almond, coconut, vanilla and citrus. YUM!

Here is a great list of Mango Love for you to experiment with:

Mango goodness to tempt you

• November 15th, 2011. Mangoes Rule. (ganga108.wordpress.com)
• Evvvvverybody Loves Mango!! (thecolorsofindiancooking.com)
• Seasoned Ripe Mango & Raw Mango Chutney (simplyspicy.blogspot.com)
• Mango Kadi (Mango Stew) (geethaskitchen.com)
• Mangai Sambar (Raw Mango Seeds in Sambar) (peppermill-miri.blogspot.com)
• Fast yoghurt Salad
• Mango Salsa (recipecenterforall.blogspot.com)
• Green mango and ginger pickle
• Mint and mango marinated zuchini spaghetti
• Mango-Pineapple Chutney
• Mango Soup
• Mango Cashew Cream (holycowvegan.net)
• November 15th, 2011. Mangoes Rule. (ganga108.wordpress.com)

Sweet Mango goodness

• Mango Phirni
• Mango Halwa
• Aamrakhand and here
• Mango Shrikhand
• Mango, ginger and lemongrass cordial
• Mango Icecream
• Strawberry Mango Icepops
• Mango Kulfi
• Cardamom Flavoured Mango Popsicles
• Mango Lassi and Mango Strawberry Lassi
• Mango Milkshake
• A Tropical Tofu Smoothie With Some Home-made Tofu
• Mango fried Ravioli with Lavender syrup
• Amras

Maybe some more links tomorrow. See you then.

Namaskaram.