Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Monday, April 14, 2014
SANDRAS ORIGINAL ORANGE MANGO PORK RIBS
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I prepared these Orange-Mango Ribs for our Friday night family get-together and they were a hit, along with my Smokin Baked Beans and Coleslaw... |
Servings: (10-12)
Prep: 10 Mins. |
3 hrs. 45 Mins.
INGREDIENTS:
Pork Ribs:
6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]
Marinade:
2 cups orange/mango juice
-- (I use Naked brand)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika
Sauce:
1-1/2 cups orange/mango juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)
1 tablespoon dark brown sugar
METHOD:
Trim ribs, and place in large, shallow non-reactive glass baking dish,
then set aside.
In a small bowl, combine marinade ingredients,
and pour over ribs in baking dish.
Cover, and let marinate at room temperature for 1 hour.
Preheat oven to 350 degrees (or with grill over in-direct heat).
Remove ribs from marinade mixture, but do not discard marinade.
Cover baking pan tightly with heavy-duty foil, and bake for 2 hours
(or over in-direct heat on a covered grill).
While ribs are baking/grilling,
make the sauce by first adding the leftover marinade to a small saucepan.
Bring to a boil for 5 minutes over high heat.
Reduce heat to medium and add the sauce ingredients.
Simmer, uncovered, for 15 to 20 minutes to reduce and thicken,
then remove from heat.
Pour half the sauce into a small bowl for basting ribs while cooking.
Reserve the other half in the covered saucepan separately for serving.
Remove ribs from oven, then uncover.
Carefully baste par-baked ribs
with the designated sauce in the bowl.
Continue baking/grilling, uncovered, for 30 minutes longer,
then re-brushing half way through baking with designated sauce.
Cut ribs into serving portions and place on a platter,
along with the other designated serving sauce from saucepan
that was reheated, then poured into a small bowl for dipping.
Enjoy!
Optional sides:
Optional sides:
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| Smokin Baked Beans Recipe |
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| Best Coleslaw Recipe |
Wednesday, February 12, 2014
MANGO PICKLE
The mango season is in full swing and the weather is just right for making some old fashioned Anglo-Indian Mango Pickle. Anglo-Indian Pickles are usually hot and sweet!!!
MANGO PICKLE
10 medium sized mangoes
4 tablespoons chilly powder
1- tablespoon fenugreek seeds (Methi) ground coarsely
½ teaspoon tumeric powder
4 tablespoons salt
1 tablespoon mustard powder
½ litre sesame oil or refined oil
½ of cup vinegar
½ cup sugar
Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds. Mix the mango pieces with the chilly powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week. Shake the jar everyday so that all the mango pieces soak well. After a week heat the oil in a pan till smoky. Cool and pour over the pickle in the jar. Mix well. The pickle is now ready for use.
MANGO PICKLE
10 medium sized mangoes
4 tablespoons chilly powder
1- tablespoon fenugreek seeds (Methi) ground coarsely
½ teaspoon tumeric powder
4 tablespoons salt
1 tablespoon mustard powder
½ litre sesame oil or refined oil
½ of cup vinegar
½ cup sugar
Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds. Mix the mango pieces with the chilly powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week. Shake the jar everyday so that all the mango pieces soak well. After a week heat the oil in a pan till smoky. Cool and pour over the pickle in the jar. Mix well. The pickle is now ready for use.
Tuesday, February 11, 2014
SANDRA’S TROPICAL MANGO PAPAYA PINEAPPLE BANANA SMOOTHIES
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A taste of the tropics with every sip that will definitely put a spring in your step... |
Servings: (2)
Prep: 10 Mins.
INGREDIENTS
--Non-dairy smoothies--
1 frozen banana (I freeze mine in quarters)
1 cup pineapple chunks in light syrup (retain juice)
1 diced ripe papaya
1 diced ripe mango
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract
2 teaspoons freshly squeezed lime juice
4 mint leaves, torn
Ganish:
Whole mint leaves
METHOD
Place all ingredients in blender in order listed.
Pulse several times,
and then puree until smooth and incorporated, about 1 minute.
Serve in a tall glass with a straw and a sprig of fresh mint. ~ Enjoy!
Friday, February 7, 2014
Oats and Mango Breakfast in a Glass WBB 13
When Madhuli asked me how I felt about Oats as a theme for Weekend Breakfast Blogging, I thought, wow, shes a girl after my own heart. According to me, the simpler and blander an ingredient, the more you can dress it up, the more creative you can get. Its like working on a blank canvas. Oats for me is one such blank canvas, it is just there to absorb any flavours you might care too add. This Oats and Mango- Breakfast in a glass is a two minute breakfast. With something as fast and healthy as this one on hand, you have no excuses for skipping the most important meal of the day.
Oats and Mango - Breakfast in a glass
Category: Breakfast drink
Time taken: Under 10 minutes
Makes 2 glasses
Ingredients:
3/4 cup quick cooking oats
1 1/2 cups water
1 ripe mango, peeled and cubed
1 cup skimmed milk
2 tbsp powdered jaggery (or brown sugar)
1 large pinch cardamom powder
3-4 ice cubes
Directions:
Soak the oats in 1 1/2 cups water in a microwave safe bowl and microwave on high for 1 - 2 minutes till soft. If you have more time on hand, you could simply soak the oats in warm water for 10-15 minutes.
Blend all the ingredients together along with the softened oats to make a thick smoothie and serve immediately.
Note: You could substitute the mango with papaya and use a spice of choice instead of cardamom, such as cinnamon or all spice powder. The oats supplies the fibre, mango is rich in beta carotene and fibre. Skimmed milk is rich in calcium without any additional calories from fat, jaggery is a natural, healthier sugar alternative - all of which make this a super-healthy breakfast option. Even if you are not an oats lover, the other flavours will more than compensate for it. This is a perfect option for those who have very hurried mornings.
Also check out Oats for Dinner from an earlier post.
This is my entry for WBB # 13 starring Oats at Madhulis Foodcourt. If you are an oats believer too, go ahead, make something, post it and rush your entries to her before the 25th July. I shall be back from my holiday to check out the round of all healthy breakfasts.
Sunday, January 26, 2014
Surprise Curry Ripe Mango Curry
Please do not make faces after reading the title!!! What you are reading is exactly the one that I made. You have to believe me this is the real wonderful curry that I never know before, and I regret for not knowing it before. Once you taste this curry, you are not going to leave it. You will make it again and again. :):):):)All curries are tested on my hubby & myself and they are presented to you all through this blog. They are 100% safe :):):):). now jokes apart and here is the recipe.
Ingredients:
Ripe mango or partially ripe mango-1
Onion-chopped 1 cup divided
Grated coconut-1/4cup
Fenu greek seeds-1/4tbsp
Cumin seeds-1 tbsp divided
green chili-1
red chili-1
salt to taste
yogurt-1tbsp
Garlic-1 pod
For tempering:
2tbsp of oil
mustard seeds-1/4tbsp
cumin seeds-1/4tbsp
red chili 2
curry leaves few
Method
Peal and deseed mango. Cut into pieces and add 1cup of water and cook for about 10min under medium to high flame by adding 1/4tbsp of salt. Mean while dry roast the cumin and fenugreek(methi) seeds together and add to mixie jar. To the jar also add grated coconut, green chili, red chili, garlic and 1/4cup onion and grind it to a smooth paste by adding little water if required. When the mango is ready mash it if you do not wish to have them as it is. After mashing cook this on slow flame and add grinded mixture to it and cook it till the raw flavor of onion vanishes. Then take yogurt in a bowl and bet it well, then add 2tbsp of water to it and mix well. add this to the mango curry. Check for salt add if required. Now prepare the tempering for the curry, Heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves and red chili.when they are done pour this on to the mango curry and mix well. Here is your ripe mango kadai ready. You can have this with kichidi, roti or rice.
Hope you like my recipe
Ripe mango or partially ripe mango-1
Onion-chopped 1 cup divided
Grated coconut-1/4cup
Fenu greek seeds-1/4tbsp
Cumin seeds-1 tbsp divided
green chili-1
red chili-1
salt to taste
yogurt-1tbsp
Garlic-1 pod
For tempering:
2tbsp of oil
mustard seeds-1/4tbsp
cumin seeds-1/4tbsp
red chili 2
curry leaves few
Method
Peal and deseed mango. Cut into pieces and add 1cup of water and cook for about 10min under medium to high flame by adding 1/4tbsp of salt. Mean while dry roast the cumin and fenugreek(methi) seeds together and add to mixie jar. To the jar also add grated coconut, green chili, red chili, garlic and 1/4cup onion and grind it to a smooth paste by adding little water if required. When the mango is ready mash it if you do not wish to have them as it is. After mashing cook this on slow flame and add grinded mixture to it and cook it till the raw flavor of onion vanishes. Then take yogurt in a bowl and bet it well, then add 2tbsp of water to it and mix well. add this to the mango curry. Check for salt add if required. Now prepare the tempering for the curry, Heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves and red chili.when they are done pour this on to the mango curry and mix well. Here is your ripe mango kadai ready. You can have this with kichidi, roti or rice.
Hope you like my recipe
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