It is then no wonder that more mangos are eaten fresh the world over than any other fruit!

Known as the 'king of fruit' throughout the world, the mango derived its name from the Tamil word 'mangkai'. When the Portuguese traders settled in Western India, they adopted the name as 'manga'. And believe it or not, but there are over a 1,000 varieties of mangoes in this world.

In India, the ubiquitous mango has found its way into the intricate weaves of its traditional and cultural fabric. To the Indians, the mango is a symbol of love, abundance and prosperity.

The Hindus hang fresh mango leaves above their doors during festive occasions, invoking blessings to their homes. Mangoes leaves hung on weddings symbolise fertility and are believed to bless the couple with plenty of children.

The 13 Most Powerful Super Foods

Why Are They So Super?

Ask five nutritionists to rate the 13 most powerful foods and you'll get five different lists, but many of the selections will overlap. Why? Because every food provides something different: Some are a rich source of protein or fiber but void of many vitamins and minerals, while others contain disease-fighting phytonutrients, vitamins and minerals, but no protein. The trick, claim experts, is to get a variety of the best foods. The following 13 power foods are a good place to start.

Avocados
Sure they're high in fat, but avocados contain healthful monounsaturated fat, which has been linked to a reduced risk of cancer, heart disease, and diabetes. "Avocados aid in blood and tissue regeneration, stabilize blood sugar, and are excellent for heart disorders," says Ed Bauman, Ph.D., director of Bauman College . They're loaded with fiber (11 to 17 grams per fruit) and are a good source of lutein, an antioxidant linked to eye and skin health.

Grilled Ice Cream Cake Recipe

Barbecued ice cream cake. Mmmmm....

Ice cream and cake, rolled into one and prepared outdoors on the grill. Why not celebrate summer with a dessert that can be barbecued just like the rest of your meal? This one's not a healthy dessert recipe, but who cares?! Look at it!

Ingredients:
a.. 8 to 10 egg whites
b.. 1 teaspoon cream of tartar
c.. 1 cup granulated sugar
d.. 1 large size pound cake, frozen

Spicy Sevai

*Ingredients*

- 2 cup sevai
- 1 red onion (chopped)
- 1/4 cup frozen peas
- 1 chopped tomato
- 1/4 tsp turmeric powder
- salt to taste
- 1 tsp garam masala
- 1 tsp lemon juice
- 1 tsp sugar
- 1 tsp red chilly powder
- 2 tsp oil
- 1 tsp cumin-mustard seeds
- handful chopped fresh coriander

*Directions*

Most of us must be aware of the rumor about Kurkure. The rumor was being spread around by people even without realizing that the news is baseless.

KHAMAN DHOKLA

A traditional Gujarati snack, prepared in a jiffy.

Cooking Time : 6 min.
Preparation Time : 10 min.

Serves 4.

Ingredients

1 cup Bengal gram flour ( besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid crystals
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste For the tempering

CASHEW BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 1/4 cups.

Ingredients

1 cup (100 grams) cashewnuts , broken

1/2 cup (50 grams) sugar

1/4 teaspoon canned powder *Method

1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3
times.

DOODHI MUTHIA
A steamed savoury made with doodhi (white pumpkin),
3 kinds of flours and fresh spices.

Cooking Time : 9 min.
Preparation Time : 10 to 15 min.

Serves 4 to 6.
For the muthias

2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)

All About Vinegar The world's oldest cooking ingredient may just be vinegar. According to The Vinegar Institute, vinegar's history can be traced back over 10,000 years. In fact, flavored vinegars have been manufactured and sold for almost 5,000 years. And the wide variety of vinegars available today is nothing new. The Babylonians were making and selling gourmet vinegars flavored with fruit, honey, malt, and more.

Vinegar is the result of a conversion by bacteria of alcoholic solutions in acetic acid. The word is derived from the French vin ("wine") and aigre ("sour"). Of course, vinegar is much more than "wine gone bad." There are three methods of making vinegar: the slow process, the generator process, and the submerged process. Homemade vinegar uses a starter called "mother of vinegar."

Vinegar varieties vary greatly from country to country. These are some of the most popular:

Balsamic vinegar is brown in color with a sweet-sour flavor. It is made from the white Trebbiano grape and aged in barrels of various woods. Some gourmet Balsamic vinegars are over 100 years old.

Cane vinegar is made from fermented sugarcane and has a very mild, rich-sweet flavor. It is most commonly used in Philippine cooking.