For Gujaratis and other Indians, Mango is just not a fruit, it’s an emotion. Once mango season is in full swing, so many mango recipes are made in kitchens.
When no mixers or blenders were in Indian kitchens, the older generation had their own techniques to juice the mangoes. Especially for making Keri no Ras (translates as mango pulp).
What is Fajeto?
Usually, Fajeto is prepared during the summer season and served the end of a meal to help calm down the stomach after a spicy meal in Gujarati households.
Basically, this recipe was invented to prevent any waste from the mango. Mango is an expensive fruit so the idea was to extract as much fruit as possible.
Fajeto is different to Mango Kadhi
Mango Kadhi is a savoury dish made with gram flour and yogurt. It is a soup that is consumed with a meal in similarity to Gujarati Kadhi. Fajeto is a beverage enjoyed after a meal and is made with yogurt and mango pulp alone.
There is a lot of misinformation on the internet which states that mango kadhi and fajeto are the same recipe. They are not.
More Mango recipes: Mango and Mixed Nuts Eggless Biscotti | Mango Shrikhand
Fajeto is made with mango pulp either directly from the mango seed or using ready made pulp. In the olden days, it was made by washing out mango skin and seeds from which the majority of pulp was removed. Spices and sweeteners were added to this mango water and a mild tempering made on top.
In my Mum’s recipe below, we simply use ready made mango pulp and thin it out with water.
If you can’t find fresh mango, use canned mango pulp.
Fajeto Recipe
Ingredients
- 1 cup mango pulp
- 1 cup water
- ½ cup yogurt mild yogurt, beaten
- salt to taste
- ½ teaspoon crushed green chillies and ginger
- 2 tablespoon sugar or jaggery
- Pinch hing asafoetida
- Pinch Dry ginger powder Soonth no powder
- 1 teaspoon oil
- Pinch mustard seeds
- Dried red chilli
- 2-3 curry leaves
- coriander leaves for garnish
Instructions
- In a big saucepan mix mango pulp, water, salt, jaggery and crushed chilli and ginger.
- Heat this mixture on a medium heat for 4-5 minutes.
- Turn off the heat and leave it to cool for a bit.
- Then add beaten yogurt and mix well.
- Now prepare the tempering by heating oil in a small pan, add mustard seeds, hing, curry leaves and dried red chilli. Once it crackles add it into the prepared fajeto.
- Add dried ginger powder, mix well and let it cool at the room temperature.
- Serve in a glass, garnish it with the coriander leaves.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Fajeto Recipe
Ingredients
- 1 cup mango pulp
- 1 cup water
- ½ cup yogurt mild yogurt, beaten
- salt to taste
- ½ teaspoon crushed green chillies and ginger
- 2 tablespoon sugar or jaggery
- Pinch hing asafoetida
- Pinch Dry ginger powder Soonth no powder
- 1 teaspoon oil
- Pinch mustard seeds
- Dried red chilli
- 2-3 curry leaves
- coriander leaves for garnish
Instructions
- In a big saucepan mix mango pulp, water, salt, jaggery and crushed chilli and ginger.
- Heat this mixture on a medium heat for 4-5 minutes.
- Turn off the heat and leave it to cool for a bit.
- Then add beaten yogurt and mix well.
- Now prepare the tempering by heating oil in a small pan, add mustard seeds, hing, curry leaves and dried red chilli. Once it crackles add it into the prepared fajeto.
- Add dried ginger powder, mix well and let it cool at the room temperature.
- Serve in a glass, garnish it with the coriander leaves.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This hearty and comforting pulao rice is prepared with pre-cooked rajma/red kidney beans , frozen corn, rice and aromatic spices. It can be done under 30 minutes if red kidney beans are pre-cooked. This dish can be ideal for lunch box too.
To prepare this tasty and delicious rice, you don’t need to prepare separately any red kidney beans/ rajma, if you have leftover Rajma masala, you can add that too. That’s what I did, I had a small bowl of leftover Rajma Masala, the next day for lunch I prepared this amazingly delicious rice in no time at all.
More one-pot meal recipes:- Dudhi/Lauki/Bottle gourd Khichdi | Masoor Daal and Green Beans Khichdi | Mixed Wholegrain Spinach and Broccoli Khichdi | Coconut Pineapple Thai fried Rice
Red Kidney Beans and Sweetcorn Curry
I like my rice dishes cooked with some protein, so I don’t just indulge in the carb. I know in this recipe, I’ve added corn but I made it up by eating more protein later that day 🙂 Red kidney beans are a powerhouse of goodness with a great source of dietary fibre, protein and iron. If you are suffering from low haemoglobin, start incorporating Red kidney beans in your diet.
If you are looking for something spicy, delicious and easy to makeover this weekend, then look no further and than this Corn and rajma Pulao.
- 1 cup rajma masala ( or boiled red kidney beans )
- 1/4 cup frozen sweetcorn
- 1 cup brown basmati rice ( cleaned, washed and soaked for 5 minutes )
- 1 Tbsp. whole spices ( clove, cinnamon, whole black pepper, black cardamom, green cardamom and bay leaves )
- 1 big onion roughly chopped
- 1 tbsp. ginger-garlic paste
- 1 green chilli slit
- Salt to taste
- 3 Tbsp. oil
- 1 tsp. cumin seeds
- 1 small tomato chopped
- 1 tsp. red chilli powder ( adjust according to your taste buds)
- 1/2 tsp. turmeric powder
- 1 tsp. cumin and coriander powder
- Pinch garam masala ( optional )
- 1/4 cup coconut milk ( optional)
- 4-5 Tbsp. chopped fresh coriander to garnish
