Mango Rasam

I had my in-laws over a couple of weeks back, and this time my grand mother-in-law was also visiting and staying over for a day. This is those times when my kitchen undergoes a total makeover of sorts. Being from Chennai, you can smell some strong Iyer kitchen aromas emanating around the house. All kind of delicacies will be made to feed my poor better half who has been (per them) starving for some good food ( read non-punju food ).

With the culinary demonstration in full flow, usually I try my best to make some punju food but typically give in to showcasing my own skills in making some good south indian fare.

This time around it was Mango Rasam. A month ago when they came it was apple rasam. You may ask why the rasam (Purists, may say why spoil by adding fruit - to which I say, that's me). Well, Rasam is not as easy as it sounds. It takes patience to come up with a good rasam which nicely balances the flavors of the dal and the spices, and in my case, the subtle flavor and aroma of the fruit being used.

Now Rasam comes from the sanskrit word Rasa meaning extract or essence, and Rasam is actually an extract of the Tuvar Dal. Rasam alongwith rice is typically eaten as the first course in the Iyer cuisine and is followed by Sambar and Rice as the second course. Yogurt with rice is the third course. Though popularly it is called Rasam thanks to the numerous South-Indian joints, down south it goes by many names in different regions. In Karnataka it is called Saaru, Chaaru in Andhra Pradesh and Resa in Tulu Nadu (regions comprising of Dakshin Kannada, Udupi and Kasargod). Certain communities like the Iyengars call it Chaathamudhu and the Sourashtras (community of immigrants in Madurai) call it Pulichaar (Puli meaning tamarind and Chaar meaning Juice or essence). The Rasam is also the basis for the Mulligatawny soup. Mulligatawny is in reality an anglicized corruption of Milagutanni meaning pepper water ( Milagu meaning pepper and Tanni meaning water). Apart from the different names by which it is called, the recipes also differ in terms of the consistency of the extract and the use of ingredients.

Mango Rasam


Ingredients:
Red Gram Dal (Toor Dal, also called pigeon peas) - 100 gm
Raw Mangoes (you can also take regular mangoes that are sour) - 3
Turmeric powder - 1 tsp
Rasam Powder - 3 Tsp
Mustard Seeds - 2 Tsp
Red Chillies - 3
Green chillies - 3
Curry leaves - 6-7
Garlic - 4 pods
Asafoetida (Hing) - A pinch
Salt - To Taste
Oil (For tempering) - 2 Tblsp

Method:
1. Peel and slice the mangoes into small cubes.
2. Add the red gram dal and water in a thick bottomed vessel. Cook on flame till it comes to a boil.
3. Add the mango pieces and salt. Simmer till mango pieces become tender and start to dissolve in the water.
4. If you do not have readymade Rasam powder, make your own rasam powder by roasting a tblsp of toor dal, 1/2 Tblsp cumin seeds, 1 Tblsp coriander seeds, 1 tsp peppercorns, 4 red chillies and a tsp of dried curry leaves. Grind them to a powder. (Iyengars also add in 1 tblp of fenugreek seeds and a tblsp of bengal gram).
5. Add this rasam powder alongwith turmeric powder to the vessel and boil for some more time.
6. Now prepare the tempering by heating oil in a separate pan. As the oil becomes hot, add in the mustard seeds. Also add in the asafoetida, red chillies, garlic pods, green chillies and curry leaves. fry for a little less than a minute. Remove from the flame and add this to the rasam (dal mixture).
7. Serve hot with rice.

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Sorbets

The heat wave doesn't seem like ending this year. One thing that does take a huge beating during extremely hot summer months is the appetite. One thing that I do turn to, during summers is some nice homemade kulfi (milk based ice cream). This year however, I decided to try making some Sorbets.

Sorbets are frozen ice desserts. The name is derived from the Persian word "Sharbat" meaning fruit drink. Sorbets are not be mistaken for ice creams and ice lollies. Ice creams use dairy products which are not there in Sorbets. Ice lollies are just a combination of water and fruit flavoring. Sorbets generally have alcohol or liqueurs added to them. granitas are somewhat identical to Sorbets but differ in the fact that they have ice crystals which make them much crunchier. These ice crystals are not present in Sorbets.
In classical french cuisine (which has 16 courses), Sorbets were a separate course and were served generally to cleanse the palate. Of late they seem to have made a comeback of sorts, with many a restaurants serving Sorbets.
I have listed down three different sorbets, that I have experimented with of late. The aam panna sorbet seems to be a preferred one of mine.



Sapota Sorbet (Chikoo Sorbet)

Ingredients:

Chikoo's (Sapota) - 100 gm
Sugar - 150 gm
Lemon Juice - 50 ml
Cold Water - 30 ml
White Wine - 30 ml
Glucose - 20 gm

Method:
1. Deseed & Puree the Sapotas in a processor. Pass the puree through a soup strainer.
2. Combine all the ingredients alongwith this Sapota puree in a large bowl.
3. Whisk till all sugar dissolves.
4. If you have an ice-cream machine, churn this mixture and freeze for 10 minutes.
5. If you do not have an ice-cream machine, set in a shallow pan and place in a freezer.
6. Remove from freezer and churn again in a food processor.
7. Freeze till set.
8. To serve, scoop the sorbet and garnish with either a mint leaf or a slice of sapota on the side.


Aam Panna Sorbet

Ingredients:

Green Mangoes - 3
Sugar - 4 Tblsp
Black Salt - 1/2 Tsp
Cumin, roasted and powdered - 1/2 Tsp
Red Chili powder - A pinch
Mint leaves, chopped - 1 Tblsp
Water - 1 Cup
Glucose - 2 Tblsp
White Wine - 1 Cup

Method:
1. Place the mangoes in a pan with enough water to cover them. Bring them to a boil and simmer for 10 more minutes. Drain the water.
2. Stone and pulp the mangoes. Add this pulp to a food processor and churn till puree is fine.
3. Add all other ingredients to this pulp and whisk well to mix.
4. Set in a shallow pan till firm.
5. Take the set aam panna and churn again in a food processor.
6. Set in a bowl till firm.
7. To serve, scoop out the sorbet and garnish with a mint leaf.

Mango Sorbet

Ingredients:
Mangoes - 250 gm
Sugar - 50 gm
Lemon Juice - 30 ml
Glucose - 20 gm
Cold Water - 30 ml
White Wine - 30 ml

Method:
1. Stone & Pulp the mangoes. Puree in a food processor. Strain the puree through a strainer.
2. Add all other ingredients to this puree and whisk well to dissolve sugar.
3. Set in a shallow pan and place in a freezer.
6. Remove from freezer and churn again in a food processor.
7. Freeze till set.
8. Scoop the sorbet to serve.

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Spiced Mango Jelly with Cut Mangoes

The season is over and I'm already missing them. I simply love mangoes and the only other fruit that comes close to getting that sort of attention from me is probably lychees. Unfortunately, even their season is over. So when I found some nice kesar mangoes the other day at the Metro Cash & Carry, it was a reason to celebrate.Here is my ode to the Mango till the next year and another season :)

Spiced Mango Jelly with Cut Mangoes

Ingredients:
Mangoes, sliced and diced - 4
Mango Pulp - 2 Glasses
Star Anise, powdered - 1 Tsp
Cinnamon Powder - 1 Tsp
Gelatin - 2 Tsp
Water - 1 Cup
Sugar - 2 Tsp

Method:
1. Dissolve the gelatin in 4 tblsp of warm water.
2. Heat the mango pulp alongwith sugar and water to near boiling point and pour in the gelatin.
3. Stir well and add in the powdered star anise and cinnamon powder.
4. Pour the mixture in a jelly mold or a glass bowl.
5. Chill until set. Take out from mold, arrange the mango cubes around the jelly and garnish with sprinkled cinnamon powder.
6. Serve and watch it disappear.

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