Kairiche Saar (Raw Mango Soup)

Green Mango Soup in Marathi

Time: 20 minutes
Serves: 4 Persons

Ingredients:
1 medium Green Mango
Jaggery
1 tsp Desi ghee
1/4 tsp cumin seeds
2 pinches Hing
3 to 4 curry leaves
2 Green chilies, (paste)
1/4 cup chopped Cilantro
Salt to taste

Method:
1) Pressure cook Green mango upto 2 whistle. Peel the mango while it is still warm. After peeling grate the pulpy part if it is little hard. If it is fully cooked, then separate it from the pit and put in the blender.
2) Take equal portion of jaggery. Mix in the pulp. Blend this mixture and make a puree. If the mango pulp is little stringy then strain through a fine mesh.
3) Heat a pan. Add ghee and let it become hot. Add cumin seeds, hing, curry leaves and green chili paste. Then add green mango puree and required amount of water. Add salt let it simmer for few minutes.
Garnish with Cilantro and serve hot with white rice. It also taste good on its own.

Kairiche,Mango

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Mango Seeds May Protect Against Deadly Food Bacteria

New research has yielded a way to turn the throwaway kernels in mangoes into a natural food preservative that could help prevent Listeriosis outbreaks. (Credit: iStockphoto/Robert Lerich)
A very welcome and simple use for mango seeds has been found. From this source:

[A Canadian researcher]Christina Engels has found a way to turn the throwaway kernels in mangoes into a natural food preservative that could help prevent Listeriosis outbreaks like the one that killed 21 Canadians last year.

One of the constituents of mango seeds [or pits, as they are sometimes called] is the chemical tannin. Tannin has many uses, as anyone who makes preserves knows. It is useful to destroy certain bacteria, including Listeria, which is a deadly bacteria that recently caused a number of reported deaths in Canada. Who knows how many deaths it has caused in India.

The researcher who did this study claims commercial manufacturers can produce the antibacterial agent from large quantities of mango pits. Whether this also can be done by typical, average mango eaters in small quantities has yet to be determined. If such a process can be created and becomes popular it will be very welcome in India.