Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Raw mangoes - 1 kg
Sugar - to taste ( I use about 1 1/4 cup)
Cardamom (elaichi) - 4-5 nos
Cumin seeds (jeera) - 1 teaspoon
Peel, cube and pressure cook the raw mangoes for 2 whistles. Cool and blend them into a smooth paste.Boil 1 1/2 cups of water and add the sugar. Boil to syrupy consistency.Pound the cardamom and cumin seeds.Blend all the ingredients in a mixer bowl.Refridgerate.To make your cooler, add enough cold water to half a glass of the mango syrup and drink!
PS: Add more sugar if you have sweet tooth :-)
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