Saute the garlic and the ginger in the oil for five minutes.
Add the peppers and spices and saut a few seconds more.
Add the tomato [mango or peach] and the water and reduce heat to a simmer.
Cook until the achar is the consistency of catsup.
toast spices and seeds in hot oil.
add onions stirfry until par cooked.
add remaining veggies.
stir in veggie stock powder, mango achar, soy sauce and peanut butter.
add water and simmer until sweet potato is soft,
adding more water if required.
stir occasionally to prevent sticking to pot.
add salt to taste.
serve on a bed of basmati with fruit chutney as a condiment.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
either you follow the original recipe and leave the chicken breasts
trips. Wrap center of each mango bundle with 1 prosciutto strip
Heat oil and rotate it in pan.
Add mustard seeds and onion seeds on slow heat.
Add red chilly powder, turmeric and kasoori methi. Mix well. Add a tsp of water to prevent it from burning or sticking in the pan.
Add panner; cook for a minute. Add green chillies and again cook for a minute.
Add coriander powder, mango powder and salt. Mix well and cook for another minute.
Add tomato strips, roasted cumin, and fennel, mix well until sides of pan leave oil (about a minute or --don't overcook or paneer will turn hard).
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
op. Place 2 slices of mango on top end to end
own, then thinly slice. Peel mango. Slice fruit from stone in
Take chopped mango into the blender. Blend it
uices, peel and pit mango.
Chop mango flesh.
In a
repare the rest of the recipe.
Combine the white wine
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
xcess flour.
Make your mango reduction by simmering the cup
ill hot jars with prepared recipe. Leave recommended headspace according to
et aside.
Peel the mango and slice the fruit flesh
lices and top with Mango Salsa.
Mango Salsa: In a medium
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
Arrange mango cubes in the bottom of the pan.
Blend together rum, water, eggs, butter, and pureed mango.
Add cake mix and beat at medium speed for 4 minutes.
Pour batter into prepared pan and bake at 375\u00b0F for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Cool cake 20 minutes in the pan.
Loosen and remove from pan onto serving plate.
Pour both cans of necter into a medium sized sauce pan over medium heat.
Peel the skin off the mango and peach and cut into 1/4 inch cubes and place into pot with the necter.
Add remaining ingredients and simmer until cooked down and the mixture thickens. approximately 20-30 minute
As with ANY recipe, please adjust the seasonings to taste.