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Mangoes are in season heralding summer and long lazy holidays. If dishing out a large meal for family and friends is not your kind of thing in this heat, here are a few recipes you can cook up in a jiffy and still lay out a mid-summer feast.

Ingredients

Raw mango with skin, finely chopped: 1 cup

Neem flowers: 1 tsp

Grated jaggery: 1 cup

Coconut pieces, finely chopped: 1 tsp

Tamarind pulp: 4 tsp

Red chilli powder as required

Salt to taste

Mix all ingredients together with a little water and serve.

Small pieces of sugarcane, a piece of ripe banana or roasted gram dal can also be added.

Maida: 1 cup

Oil: 1/2 cup

Salt to taste

Water to knead dough

Bengal gram dal: 1 cup

Jaggery: 1/2cup

Cardamom powder: 1/2 tsp

Make a very soft dough with maida, oil, salt and keep aside. Pressure cook the dal, drain the water and mash to a fine paste with jaggery and cardamom powder. Divide the dough into equal portions and roll it. Place a ball of dal mixture in the centre. Close the maida dough over it sealing the edges carefully and roll out like a chapatti. Roast on tawa with ghee and serve hot.

Rice: 250 gm

Tamarind: 50 gm

Gingelly oil: 80 ml

Urad dal: 10 gm

Bengal gram dal: 10 gm

Red chilli whole: 5 gm

Curry leaves: 5 gm

Mustard seeds: 5 gm

Turmeric powder: 5 gm

Ginger-garlic paste: 20 gm

Asafoetida: 3 gm

Crushed red chilli: 5 gm

Crushed coriander seeds: 5 gm

Roasted peanuts, crushed: 30 gm

Roasted sesame, crushed: 15 gm

Method

Boil the rice, strain and keep aside.

Heat gingelly oil, add mustard seeds, urad dal, Bengal gram dal, red chilli, curry leaves and sauté. Then add ginger-garlic paste, turmeric, tamarind pulp, salt and cook. Add crushed red chilli and coriander seeds, and cook till the masala becomes thick and the oil comes out.

Now, add prepared boiled rice along with crushed peanuts and sesame seeds and mix well. Check for seasoning and serve hot.

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