On 18 July 2010 00:17, Joe lOBO <[email protected]> wrote: > Could somebody on the forum let me have a recipe for making Mango Jam > from mango pulp. Thank you !
Wrote this some years ago... http://www.goa-world.com/goa/books/briefrev.htm MANGO RECIPES ... FOR EVERYONE Mango pickles? Mango chutneys? Mango salads and raitas? Or mango gravies and dals? Mango drinks, mango desert and even mango rice? At this time of the year, with the king of fruits flooding the market, Nilima M Kamat's is a most appropriate book. Nilima actually published this book in the past mango season, 1998. Like many deserving books on Goa, it has simply not got the attention it deserves. This is a recipe book with a strong academic flavour. Not only does the author give us an amazing range of mango recipes, she also puts in context the importance, history, and nutritional value of the mango fruit. As a recipe book alone it is amazing. Who would have thought that 22 varieties of desert from the mango fruit? Or that it's possible to make 15 types of chutneys and sauces? All this and more is indeed very practical. Besides this, Ms Kamat also puts in context the role the mango has to play in a region like India. This country is the largest producer of this fruit in the globe, with a diversity of over a thousand varieties. She writes: "Goan mango varieties are famous for their taste and flavour and have attracted worldwide attention. The British Captain Alexander Hamilton (in 1727), a visitor to Portuguese Goa, wrote, 'The Goa mango is reckoned the largest and most delicious to the taste of any in the world and the wholesomest and the best tasted of any fruit in the world'." Historians say the Portuguese sent mangoes to Delhi in the sixteenth century to obtain favours from Moghul emperors and their influential nawabs. The Bhonsules of Sawantwadi were engaged in similar mango-diplomacy. The Goa's Portuguese governors would send baskets of mangoes to the Peshwas of Pune. It is to Ms Kamat's credit that she has given this fruit its due importance. To her, what is important is the role it can play in one's current-day menu, though. She gives an idea of how one can use the mango to make a mango-banana sweet, a mango idli, mango burfi or halwa, idlis and even Srikhand of mangoes. Likewise, it is not impossible to make kulfi, curd-sweet, ice-cream, pudding, jam and a chewing-block (sath) of mango, and also a mango-cashew delight! A book worth stocking at every home, both in one's personal library and near the kitchen. Title: A Treasure Trove of Goan Mango Dishes. By Nilima M Kamat. Price: Rs 60 Publisher: Rajhauns, Panjim.1998. Frederick Noronha +91-9822122436 +91-832-2409490
