Two sides of the same coin

I believe every person has two sides; maybe dual/split personality is a psychological term but there is a little bit of both – a Dr Jekyll and a Mr. Hyde in all of us. I also believe that one should have a minuscule amount of both to balance out ones personality. You will agree one can’t be good or alternately bad at all times (in the general sense), but depending on situations one should have the ability to “switch” to the other side, on cue.

It is true that the yin and yang aspect is present in an individual and it’s just a matter of understanding the concept to use it to ones advantage. There will be times when a situation calls for an aggressive stance to face it, the yang aspect comes into the picture, and there will be times when a situation calls for a calm demeanor to counter it, the yin aspect comes into effect.

Two dominant traits, completely opposite in nature and brought together as a cycle is what one should look out for as a trait and to be able to seize control. Life is such that it would be quite lackluster and one dimensional if one did not have these two diametrically opposite traits in each of us. Each shows up after the other ends and the cycle is endless. One just has to learn to bring out the best in each trait when the particular phase is going on. This is what completes the picture called life and lets you go through it smoothly.

The concept of yin & yang is wonderfully captured in two different recipes I have created using one fruit. The season of the Mango is in full swing and this king of fruits has a dual side too, one at the nascent stage and the other when it ripens. I have a mango tree in the backyard and every year, without fail, yields about 400 mangoes and more. The tree has grown tall enough to reach one of the bedroom windows and all we’ve got to do is reach out and pluck. I have enough mangoes to last me through the season, unfortunately we don’t leave it long enough to ripen as this tree does not produce good ripe mango variety. The raw mangoes are much savored anyway and go with a host of dishes.

Raw and Ripe Mango – a fruit which is so different in taste in both its phases, but they actually are two sides of the same coin. My favorite cocktail the potent margarita is whipped up here in two different ways:

• Sour with a hint of sweetness, using raw mango (plucked fresh off the bedroom window)
• Sweet with a hint of sourness, using ripe mango.

You would think it’s one and the same, but it’s wholly different. Check it out yourself, and make headway to your local grocer to pick up both varieties before the season ends.

Raw Mango Margarita

Ingredients:

• 60ml Tequila
• 30ml Triple Sec / Cointreau
• 2 raw mangoes (kayree) – peeled and grated large
• 1 cup sugar
• ½ cup water
• ½ tsp pepper powder
• ½ tsp cumin powder
• A small bunch of mint leaves
• Black salt
• Powdered Sugar
• 1 small lemon slice
• Aniseed (powdered)
• Ice

In a large saucepan, place the grated raw mangoes, sugar and water and keep to boil on low till the mangoes turn soft (this should take about 10 minutes). Once it is cooled, process the mango mixture in the food processor with half a teaspoon of each, pepper and cumin. Bring back to boil on a medium flame for a few minutes and keep aside to cool.

Prepare the glass by running a lemon slice on the rim of a margarita glass.

In a flat dish, mix the powdered sugar, aniseed powder and rock salt and spread it all over the dish in a fairly thin layer. Dip the lemon rimmed glass in this mix and stand upright, shaking off the extra sugar dust.

In a blender, add 100ml prepared raw mango pulp, tequila, triple sec / Cointreau, mint and ice. Process on high till you get a slushy cocktail, spoon or pour into the sweet and spicy rimmed glass. Serve chilled.

Ripe Mango Margarita

Ingredients:

• 60ml tequila
• 30ml Triple Sec / Cointreau
• 10ml Lemon Juice
• A pinch of cayenne pepper / red chili powder
• 2 large ripe mangoes – skinned and cubed
• 3 tablsp Powdered Sugar
• 1 tsp Salt
• A small bunch of finely chopped mint leaves
• 1 slice – lemon
• A handful of ice

Prepare a margarita glass by rubbing the glass rim with a slice of lemon and dipping in a saucer spread with 1 tablsp powdered sugar, salt and finely chopped mint leaves, all mixed together. Chill in the freezer while you prepare the drink.

In a blender, place the tequila, triple sec / Cointreau, lemon juice, cayenne or red chili powder, sugar, mangoes and ice and process on high till well blended. Spoon out in the mint rimmed frozen glass. Serve cold.