With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe, is this kalan. The other day i saw these green raw mangoes and picked them without thinking much i picked them and then was wondering as i haven’t used them much in cooking. So promptly i called mom and she shared this most amazing recipe.Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.
One of the most favorite snack in Maharashtrian household.Similar to Akki Rotis in Karnataka, I have grown up eating them. Its one of the healthiest as all the flours come together plus doesn’t require much oil and also when paired with butter or Peanut powder, its a match made in heaven.
Do try this. I am sure you would love this.
Rice flour, Besan, wheat flour, Maida, Bajra: 1 cup each
Red chilli powder: 2 tsp
Salt to taste
Ajwain: 1 tsp
Onions: 2 finely chopped.
Coriander Leaves: 1/2 cup chopped
Water as needed
Mix all the flours, add salt, ajwain, chili powder, onions and coriander leaves.
Add water as required and make a smooth dough.
Rest for 20 minutes. Pinch a ball from the dough, oil the butter paper/ plastic using and place on a butter paper/plastic bag.
Spread it with hands thinning the edges, as big as you can.
Reverse the butter paper on a hot tava, the paper will leave as the thalipeeth starts cooking .
Pour oil on the edges and flip over and cook in a low medium heat.
Sprouts are great for health. But not everyone like to have them as salads. I like to make curry so that it goes great with rice and rotis. In Maharashtra, its called “usal”, meaning medium consistency gravy which can be eaten all by itself by garnishing with farsan/sev or with rotis.
Here goes the recipe:
Brown moong (sprouted): 1 cup
Onions: 2 finely chopped
Tomatoes: 2 big finely chopped
Oil: 1 tbsp
Hing : a pinch
Mustard seeds: 1 tsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tbsp (kanda lasun masala can also be used in place of this)
Garam Masala: 1 tsp
Salt: as per taste
Jaggery: 1 tbsp
Curry leaves:1 spring
Coriander leaves: 2 tbsp finely chopped
Soak the moong in water overnight. Morning discard water and tie in a towel and allow it to sprout. It would take a day in warm climate.
Heat heavy bottom pan. Add oil,peanuts mustard seeds,curry leaves, and hing.
Add the onions once the tadka splutters and fry till translucent.Next goes the tomatoes.
Add the turmeric and chili powder.Saute till oil starts leaving the sides.
Add the moong and mix well. Add salt, jaggery and water as needed and cook for 20 minutes till done.
Alternatively, you can pressure cook for 3-4 whistles. If the sabzi is dry you can add more water to make it a gravy.
Garnish and serve with rotis or plain rice and dal.
Summers hold very special memories for all of us. That time of the year, when making pickles, papads and of course mangoes. Summer with cousins, extended family and mangoes are a yummy combination. Come mangoes, i like to try incorporating in many yummy foods. Other than eating it all by itself. Today, I am sharing recipe of Amarkhand.
Almost all marriages/ festivals this season is not completed without Aamras or Amarkhand, thanks to the king of fruits season. This is also a version of Frozen Yogurt, but with the goodness of mango pulp. The tanginess of the hung curd when blended with the sweetness of mangoes. 😛
Here goes the recipe:
Hung curd: 1 1/2 cup Recipe here
Powdered Sugar: 1 cup (see notes)
Cardamom powder: 1 tsp (optional)
Mango : 1 medium sized
Chop the mango roughly and blend till smooth.
Take the hung curd in a bowl, add the powdered sugar and beat till it becomes smooth.
Add the mango pulp and cardamom powder and beat with a electric beater or egg beater for 5 minutes.
Refrigerate and serve chilled with poori or as dessert.
Adjust sugar according to the sweetness of mangoes. If the mango is sweet reduce the quantity of sugar and vice versa.
Happy Ugadi and Gudi Padva to all my wonderful friends out here.
Come festivals and I would always like to eat the traditional sweets that makes it more special ☺Being from Mumbai, I have lots of memories of Gudi Padva and other festivals. I have a awesome set of neighbours our there so all festivals used to be celebrated with equal pomp. 😄
Being out of hometown I keep missing the food and people out there. I’m yet to find such set of neighborhood are practically extended family.
Today I’m sharing the recipe of Srikhand, one of the special delicacy of Maharashtra and Gujrat. Made with hung yoghurt,this one is a sure shot hit. What’s more is seasonal fruits can be added to make it more yummier😜. Served with puri this makes an lethal combo. Srikhand puri is one of the famous combos even in marriages or feasts.
Here goes the recipe :
Thick curd: 2 cups
Powdered sugar: 1 cup
Cardamom Powdered :2 tbsp
To garnish :
Almonds : 2-3 finely chopped
1. Hang the curd in a muslin cloth.
2. Keep weight over it and allow all the whey water to drain.
3. You can collect the whey water and use in gravies, curries etc.
4. Keep this for around 2 hours. You would see only the thick mass of curd.
5. Transfer this to another bowl, add sugar and cardamom powder.
6. Beat till smooth till all ingredients incorporate and it becomes smooth. This would take 5-10 minutes by hand beater and 5 minutes if you use a hand blender.
7. Chill for a couple of hours or overnight.
Serve with hot poori.
Use fresh curd as it would give great results. I used store brought curd.