Archive for April 2013

Mango Cheesecake

April 10, 2013

Mango is a versatile fruit, often used sliced, cubed, and pulped. Mango is often used for celebratory occasions in Indian cuisine, utilized in solid desserts as well as drinks such as mango lassi. Mango can even be ground into Amchoor or Umchur, a powder made out of unripe sun-dried mangos, and used in various spice blends. Mango is one of our family favorites and readers of this blog will be familiar with my prior posts on October 26, 2011 and August 30, 2012, illustrating how mango is incorporated into a number of occasions.  Below I would like to share three pictures illustrating how we  incorporate mangoes in preparing a variety of desserts.

Mango Cheesecake

Shrikhand

Sliced Mango

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Mustard (Lai)

April 1, 2013

Welcome to spring 2013!

With the arrival of spring every year I like to take advantage of the cool weather crop like mustard that can be grown in a short growing season here in the Northeast and again in the fall before the hard frost. I’ve been growing mustard, known as lai in my nani’s kitchen, mainly for greens not only in the spring but also during the fall. Freshly harvested produce is vibrant in color and tastes so good that you don’t even have to add any spices or seasonings except some basic salt and black pepper. Below I am sharing three pictures of 2012 spring since the winter last year was quite mild in New England. Last year by this time I had beautiful mustard blooming in my garden. Please see my entry posted on March 31, 2012 on this blog.

Mustard (Lai)

Blooming Mustard

Mustard seed pods