Kannimanga /Vadu mangai/Tender Mango Pickle

Vadu Manga/Tender Baby Mangoes

Mango is loaded with anti-oxidant vitamin A (beta carotene), Vitamin C and Vitamin E; traces of Vitamin B1, B2, B3, B6 and B9. It also includes minerals like potassium, phosphorus, Calcium and Magnesium.

I am a huge fan of vadu mango, particularly Kerala’s kanni mango achar. It is  very healthy as it is an oil free pickle which keeps well for up to 2 years. This pickle is common in regions of Tamilnadu, Kerala, Karnataka & Andhra. This is a seasonal product. You will get Mavadu only in March-April. Being a seasonal fruit, both ripe and unripe forms take a major place in everyday cuisine during the season. One  favourable saying is like this   "Maatha Ootadha Soru, Mavadu Ootum". meaning, The mango will feed the food that one's mother does not feed.

Ingredients:

Tender Raw Tiny Mangoes         50 no

Colorful red chilies                  15 no.(adjust according to your spice level)

 Crushed Mustard Seeds             4 tbsp.

Fenugreek seeds                       1 tsp.

Asfoetida:                                1 tbsp.

Rock Salt                                  ½ cup-3/4 cup (as per your taste )

Method:

• Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
•  Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
• In the meanwhile get out your large pickling jars, ensure they are cleaned well, nice and dry.
• In a glass jar mix the mangoes and salt and keep it aside for 5 to 7 days.
• Drain the salt water collected from the jar.
• Soak the red chilies, fenugreek seeds for an hour in the salt water.
• Grind coarsely and mix it with mango pieces.  Add crushed mustard seeds &  Asafoetida in it.
• Mix well and close the jar tightly.
• Keep in a cool dark place. Keep stirring every day for another week.
• When it is done, you can see the color change of the mangoes.  When it is ready, use it.
• Serve with Curd Rice. So simple, but truly delicious, an all-time favorite!

Note:

• Buy bunches of these mangoes with their stem intact.
• Get the  overpowering smell of fresh sap, raw, tart & fresh ones.
• Try to pick even sized mangoes an inch long  perhaps.
• Always use clean and dry spoon to serve the pickle.

Vegetable Tortilla Soup

Tortilla soup is a Mexican staple. Homemade tortilla soup is easy to make healthy ,and high fiber kidney beans for protein. Tortilla soup can be very spicy or rather mild, depending upon what chilies are included.  If you want extra heat, try a chipotle or ancho chili.

The tortilla strips should be added at the last minute to preserve their crisp texture. A squirt of lime juice brings all the flavors together.

Ingredients: 

Corn Tortillas                                                         4 nos.

Jalapeno peppers (seeded and chopped)                   2 nos.

Frozen corn kernels                                                 1 cup

Zucchini & carrot   (chopped)                                   1 cup

Kidney beans                                                           ½ can

Vegetablebroth (see the link)                                  3 cups

Ginger paste                                                             1 tsp

Organic Tomato sauce                                                ½ tin

Ground cumin                                                            1tsp.

Cayenne pepper                                                        a Pinch

 Finely chopped Fresh (coriander leaves)                     1/3 cup

Shredded Low-fat Monterey Jack                                 ¼ cup    

 Fresh Lemon Juice                                                     2 tsp.

Salt                                                                          to taste

Olive oil                                                                     2 tbsp.

Method: 

• Cut the tortillas into half and then sliced into thin strips (Using a pizza cutter helps here.)
• Heat the oven to 400 degrees. Spread the tortilla strips evenly on a baking sheet. Bake until crisp and beginning to brown, 7-8 minutes.  Keep aside.
• Put the frozen corn kernels, kidney beans in the microwave bowl, and heat it for 5 minutes.
• Heat oil in a soup pan,  add ginger paste, tomato  sauce, jalapeno, Cayenne pepper,2 tbsp. of chopped cilantro and ground cumin.
• Cook for 5 minutes,  in the medium heat. Stirring occasionally, until thickened. Now add the broth.  Mix well.
• Add corn, kidney beans and zucchini & carrot. Add salt.  Reduce heat, cover and simmer for 10 minutes.  
• Remove from the heat and add chopped cilantro in it.
• Ladle the soup into the  bowl. Sprinkle lime juice, Top the soup with cheese, tortilla strips and cilantros
• Serve hot.

Note:

 You want to make this soup very fast, instead of Tortillas , you can use left over Tortilla chips.