Saturday, 30 April 2016


The hot summer brings delicious mangoes everywhere in the market, super markets and all departmental stores. There are variety of mangoes such as malgova, banganapalli, sendhur, Nadu Salem, Neelam, Alphonza,Totapuri are some of the varieties.  

Nutritional Profile:

This exotic fruit is one of the delicious seasonal fruit grown in tropics and believed to be originated in the sub Himalayan plains of India. Its scientific name is Mangifera Indica. It is rich in prebiotic dietary fiber, vitamins and minerals. It has polyphenolic flavanoid antioxident compounds. It protect against colon, breast, leukemia and prostate cancers. 

It is an excellent source of Vitamin A and flavanoids like beta carotene, a;pha carotene and beta cryptoxanthin. Fresh fruit has potassium as well. Vitamin B6, Vitamin C and Vitamin E are also available in the fruit.

Hence, we enjoyed  lot of fruits almost all over this season. We make different recipes using raw mangoes as well as fruits. All of us enjoy the mango smoothee. It is so delicious and the most favorite drink to children and adults.

Let us work on the preparation of mango smoothee..


Mango fruit cubes one cup
Milk one cup
Sugar two or three spoons
Cardamom two pods.
Ice cubes Optional 


Blend all the ingredients together in a mixer.
Serve Chill with ice cubes.

Very easy to make.
Mango smoothee will be loved by all of your family members and guests.


This dish is combined with hot rice. This is prepared with chana dal and snakegourd  with very few ingredients. So tasty to have. Let us check how to make this delicious kootu..


Snakegourd medium size one
Chana dal one cup
Mustard seeds one spoon
Shallots half cup
Green chilly three or four
Curry leaves  a handful
Turmeric one spoon
Cilantro leaves half cup
Fennel seeds one spoon
Salt top taste
Cooking oil one tablespoon.

Image tutorials with procedure:

Wash and cook chana dal with turmeric.
Wash and clean the snake gourd.
Chop the snake gourd by removing the seeds and central pulp.
Peel off the shallots and chop the shallots into small pieces.
Cut the chillies longitudinally.
Heat the pan with cooking oil over a medium flame.
Add mustard seeds.
Wait to splutter.
Add shallots, curry leaves, green chillies.
Add half spoon of turmeric and saute until the shallots turn translucent.
Add fennel seeds to fry.
Followed by the snakegourd cubes.
Saute for two minutes and add cooked chana dal.
Add one cup of water and salt.
Allow to boil until the snakegourd cooked.
Check the taste of salt and adjust if needed.
Garnish with cilantro leaves.

Ready to serve. 
It accompanies with hot steamed rice excellently.
do try..

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