Raw Mango Drink

Raw Mango drink is a soothing and comforting drink during summer. It is one of the traditional recipe from olden days. My aunt used to prepare this drink and we used enjoy most of the summer days.

I have used Raw Mango, jaggery which is very good cooling agent for our body and very little spices like jeera and pepper. Adding pepper and jeera helps the drink not only the spicy taste but takes care of our health too.
Lets see some benefits of having " Raw Mango " in our diet.
Raw mangoes are very good for treating blood disorders. They contain high amount of Vitamin C and it helps to boosts the formation of new blood cells. Raw mangoes are good for hormonal health. They contain Vitamin B and it helps to retain good health. Raw mangoes help to constipation and indigestion problems. They are good for removing the infections. Raw mangoes contain Vitamin A and Vitamin E which helps to enhance the hormonal system. Raw mangoes help to prevent dehydration and quench the thirst. Drinking unripe mango juice prevents the excessive loss of sodium chloride and iron. Raw mango is good to treat liver disorder.
Lets see the recipe now. I have used Totapuri Mango and it is not that sour and it is also eaten with salt and chilly powder.

Ingredients :

Raw Mango : 1 (Small size)
Jaggery :  3 to 4 Tablespoons
Pepper pods : 2 to 5
Jeera / Cumin Seeds : 1/4 Teaspoon
Salt : a little

Method ;

1. Wash and grate a little and keep it aside. Cut the remaining mango into small pieces.

2. Grind these pieces, pepper, jeera with little water into fine paste.
3. Add jaggery and grind it again. Remove from the mixi jar to a bowl.

4. Add 2 to 3 glasses of water and mix it well and sieve it with a strainer.

5. Now add grated mango and a little salt to the Raw Mango Drink and mix it well again.

6. Pour them into serving bowl and serve.

Note : 

You can remove the outer green skin and then grind the mango which is easy to grind. Adding sugar/honey instead of jaggery is optional. Remember jaggery is very good for health.
Time : 10 minutes
Serves : 2 to 3 

Moong Dal-Cucumber Dal

Cucumber - Moong dal is gravy dish. It goes well with almost all the main dishes even with different varieties of rice and rotis. Best combination is with jeera rice or peas palau. The weather is getting hotter and each day the temperature is rising. Moong and cucumber are known to be as cooling agent for the body,  they really helps to keep our body cool systematically.

I have used moong dal, Cucumber (small cucumbers) and some spices which are readily available in the kitchen. I used Gongura chutney to give a tangy taste. Adding this chutney gives a beautiful aroma and a good taste to the dall.
Let us see some benefits of having "Green Chilly" in our diet.
Green chilly adds taste and spice to the food. It is very rich in Vitamins like A, C B6. It contains minerals like iron, copper, potassium and small amount  of protein and carbohydrates. Green chilly.
Green chilly aids in digestion. They also helps in dissolving blood clots. It increases our metabolism by burning the calories. Green chilly helps to stay in better mood. They contain good amount of anti-oxidants. They are good for eyes and immune system. They maintain the cholesterol level in our body. Green chilly contain Vitamin A and good for maintaining our bones, teeth. They also take care of good health in Intestine. Green chilly  helps to keep away the wrinkles.
Lets see the recipe now : Moong Dal - Cucumber Tovve has no onion or no garlic. It can be prepared for any special day, festival or feast.

Things Needed :

To Cook
Moong Dal : 1/2 Cup
Cucumber : 3 to 4  (Small sized)

To Add :
Green Chilly : 2 to 3
Ginger : A small piece
Coriander Leaves : 2 to 3 Tablespoons
Salt : To taste
Gongura Chutney : 1 Teaspoon
Mustard Seasoning : 1 Teaspoon

For Seasoning :
Oil/Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafotida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cook toor dal. (Pressure cook for 5 to 6 minuts).
2. Wash and cut small cucumbers in to desired size. (Big/Small). Wash green chilly and cut in to big pieces. Wash ginger and remove the outer layer and wash again. Grate it and keep it aside.

3. Keep a pan on the fire and heat. Add oil/ghee and let it become hot. Add mustard seeds.
4. Let it splutter. Add jeera and ingh. Add cut green chilly. Fry for 10 seconds.
5. Add cut cucumber and stir. Add a cup of water and cook for 2 minutes. Add grated ginger.
6. Add turmeric powder, cooked dal and required salt. Mix it well. Let it cook for 3 to 4 minutes.

8. Now add Gongura chutney to the cooked dal and stir nicely.(Slowly).

9. Let it cook for 1 minute. Put off the fire and shift ready dal to a serving dish.
10. Add coriander leaves and serve with hot rice and ghee.

Note : 

I have used Gongura chutney instead of lemon extract. Adding lemon instead of gongura chutney is optional.  See that cucumber pieces cooks soft. Adding more water is optional. It taste better if the gravy is thick. Adding more/less chilly is also optional. Adding coconut gratings is optional.
Time : 20 minutes
Serves : 3 to 4 .
   Gongura Chutney recipe link.....    
http://nsomayaji.blogspot.in/2015/07/gogura-kenaf-leaves-chutney.html