Home   |  Issues  |  The Daily Star Home | Volume 4, Issue 27, Tuesday July 10, 2007

 

 

Tangy & Healthy



Taking a walk in Bangladesh, even in the big, bustling Dhaka city, brings one face to face with numerous mango trees. Finding a garden without a mango tree growing splendidly in some reclusive corner is rather rarer than discovering a two-storied house with a garden on the premises in this industrialised jungle of apartment buildings and shopping malls. I feel that the mango is one of the most delicious fruits of the world and is rightly designated as the "King of Fruits". Different varieties however, have different tastes and flavours. The best consumption of mango is in the form of fresh fruit. The ripe fruit is peeled and the pulp is eaten as such: the flesh either cut into pieces, or made into small slices. Moreover, 100 grams of mango has high nutritive values: 1.5g fibre, 15.3g natural sugars, and contains 59 calories.

Although we may be deficient in natural resources and riches, I believe Bangladesh's real wealth lies in our proficiency in growing scrumptious mangoes. For me, a mango is more than just a fruit. As a youngster, I remember having had many a bilious attack from overeating mangoes; selfishly hiding the ripe fruit from my friends and sisters so that I could consume it all by myself. The delightful taste and intoxicating smell is just too superb for words. Having already highlighted various important uses that can be derived from mangoes, my readers may be thinking, “What more?” Well, there is much more that can be done with mangoes. Let's take a look…

Mango Pie Delight
This recipe is based on the traditional English approach to pies, of combining a fruit filling on a pastry base with a layer of meringue on top. The use of an exotic fruit like mango transforms it into something quite mouth-watering. The pureed fruit looks like a creamy custard, waiting to ooze out with each mouthful.

Yoghurt Pastry
This is a crisp light pastry that requires very little oil. It should not be baked too long, as it can burn easily.

150ml of low-fat natural yoghurt (which I have used in this recipe) contains 260mg of calcium, 360mg of potassium, 1mg of zinc and traces of iron and copper. Apart from a high nutritive value, yoghurt contains two bacteria, Streptococcus Thermophilus and Lactobacillus Bulgarius, both of which are beneficial for digestion in the intestine therefore ascertaining general well-being. These bacteria are only active in fresh yoghurt.

Ingredients
150ml low-fat natural yoghurt
150g whole-wheat flour
50g soya flour
¼ tsp bicarbonate of soda
2 tbsp oil

Method
Combine the flour and bicarbonate of soda in a mixing bowl. Stir in the oil and bind with the yoghurt. Work the pastry a little with your hands so that it becomes a light, spongy dough. Chill in the fridge for half an hour before use, if it has to be rolled thin. Otherwise it can be used immediately.

Roll out the pastry and line a (17.5cm/7in) baking dish. Bake blind for 10 minutes in a preheated oven gas marked to 5/1900 C/3750 F.

The total pastry nutrients are 120g carbohydrate and 1000 calories.

Filling
Ingredients
1 (300g approximately) mango
1 (125g approximately) apple
2 tbsp apple juice
1 egg yolk

Method
While the pastry is baking prepare the filling. Peel the mango and slice the flesh. Slice the apple; add into the blender and add the mango and apple juice. Blend to make a thick puree. Add the egg yolk and blend for a few seconds more. Pour into the partly cooked pastry case and bake for 12-15 minutes at a slightly cooler oven gas mark of 4/1800C/3500 F.

Topping
Ingredients
1 egg white
25g ripe banana (peeled)

While the fruit filling is cooking, prepare the topping. Whisk the egg and fold in with a metal spoon. Place thinly over the top of the fruit and return to a cooler oven gas mark of 3/1700 C/3250 F for about 10 minutes until it is slightly browned. Serve hot or cold.
Makes 6 large slices.
Each slice is 20g carbohydrate and 140 calories.
Suitable for diabetics.

Mango cherry ice cream
This recipe gives you a delicious mango ice cream that is quick to make and is ideal for those on a milk-free diet.

Ingredients
1 (300-325g) mango
100g tofu
3 tbsp apple juice (unsweetened)
50g cherries

Method
Peel the mango and cut it into slices. Put in a blender with the tofu and apple juice. Blend until a thick creamy puree is formed. Pour into freezer container. Chop the cherries and stir them in so that they are well distributed in the ice cream. Cover with the lid and freeze. Before serving, place the container in the fridge for 30-45 minutes to thaw slightly. Alternatively leave the container in the freezer for 2 ½-3 hours and serve before the ice cream is frozen solid.

Makes 4 medium-sized servings.
Each scoop is 10g carbohydrate and 55 calories.
Suitable for diabetics.


Pop Up

Cookies sometimes become dry and break. This usually happens due to over baking as they continue to bake after removal from the oven. Bake the cookies until they start to brown at the edges and set but are still soft when pressed in the centre.

Leave them on the cookie sheets just until they are firm enough to remove and then transfer them to racks. A few spoonfuls of molasses, honey, or corn syrup will also help to keep cookies soft.

Check It Out

Aarong
The most recent addition to Aarong's line of evening saris is the printed soft silks and crepes. These saris come in a sober, soothing, yet bold palette of colours. They are designed for the modern and stylish woman who dares for something unconventional. The saris are adorned in geometric, angular and art deco motifs. The soft and silky feel of each of these saris creates a very sensual and sultry look- perfect for eveningwear or a romantic night out. So if you're on the look for something comfortable yet stylish, check out Aarong's new line of saris.

Rang
Like all other years, Rang is once again hosting its annual sale. This sale will start on July 15, 2007 and end on July 31, 2007 at all Rang outlets. The sale will comprise of 10% to 50% price reductions on all of Rang's products. These include, clothing, jewellery, décor items and much more. This is a once in a year opportunity. So do check out Rang for some great buys.

OG
Monsoon seems to be inspiration enough for clothing stores around town to create "monsoon" collections. And OG is no different in this regard. Their new monsoon line includes saris, panjabis, salwar-kameezes, fatuas and shirts in a multitude of colours. These garments are adorned with hand and machine embroidery, block prints, sequins etc. The fabrics are suited to the weather as well. Saris are between Taka 350 and Taka 1850; kameez sets cost from Taka 950 to Taka 2250; fatuas range from Taka 300 to Taka 750; panjabis are between Taka 450 and Taka 1250 and shirts are between Taka 450 and Taka 850. With so much in stock, OG is definitely a place to visit for your monsoon wardrobe update.

Nipun
In the advent of monsoon, Nipun arranged a Fatua Exhibition, an expo to showcase season-suitable yet fashionable fatuas. Designed to suit the taste of both sexes of various ages, this event took place on July 7, 2007 at Hossain Plaza, Road 15 (New), Dhanmondi. If you're on the lookout for some fashionable yet rain-friendly fatuas, drop by Nipun.

-LS Desk

 

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