June 24, 2013

Mavina kayi saaru recipe - Ambe ambat recipe - How to make raw mango curry

mango curry in a serving bowl
Mavinakayi saaru recipe -  This is a simple and easy to prepare curry made with coconut, raw mangoes, chilly powder etc. I have been making mango curry for so many years during mango season. I like the tangy taste in the curry most. So I am sharing the recipe which I prepared today and we all enjoyed with fried papads and hot rice. This is a coconut based curry made in South Karnataka homes with different versions. Adding raw mangoes instead of tamarind in fish curry is also a traditional way to use it in curries.

Preparation time 15 minutes
Cooking time 15 minutes
Serves 4

Ingredients
  • 1 medium sized onion, chopped
  • 1 raw mango, peeled,chopped

Grind to paste
  • 2 cups fresh grated coconut
  • 1 tbsp coriander seeds, roasted
  • 2 + 1/2 tsp chilly powder
  • 5  garlic flakes / lasun
  • 3/4 tsp turmeric powder

Method
  1. Wash, peel and cut the raw mango  into cubes. Apply salt to it and soak in cold water for about 10   minutes. Remove from the water, squeeze and keep it aside.
  2. Heat 2 tsp of oil in a pan and add the chopped onion in it. Fry the onion till translucent.
  3. Put together the ingredients in a mixer jar and grind them  to  a smooth paste.
  4. Add this masala to the fried onion. Add water to get the desired consistency. Add salt.
  5. Add the mango pieces and bring it to boil on medium flame. till the mango cubes turn soft.  Simmer for 2-3 minutes or till you get the desired consistency.
  6. Remove from the flame. Serve the mango curry hot with rice and fried papads.
serve mango curry with rice

Mango pineapple chutney recipe - How to make pineapple mango chutney

Mango pineapple chutney in a serving bowl
Mango pineapple chutney recipe - This is a sweet, sour and hot chutney prepared with pineapple and mango. Whenever I prepare this chutney, I prepare jawari rotis to eat with it. This can also be had with bread, chapathi and dosa. For the better taste the  chutney  is to be cooked  in the juice of pineapple and mango. 

Preparation time 15 minutes
Cooking time 10 minutes
Yield - serves 4

Ingredients

  • 2 cups chopped pineapple
  • 2 ripe mangoes, chopped finely (or 1½ cups pieces)
  • 2 tsp chilly powder
  • 1 tsp mustard seeds
  • Oil as required
  • Salt to taste


Method

  1. Peel the mangoes and pineapple. Remove the rind of  pineapple. Chop the pineapple and mangoes  into very small pieces.
  2. Heat oil in a pan and add mustard seeds in it. When they splutter, add the pineapple and mango pieces. Saute for 3-4 minutes.  
  3. Add the chilly powder and salt. Cook it on a high flame for 3-4 minutes. Stir in between. 
  4. Now reduce the flame.  Mango cooks faster than pineapple. 
  5. Cook till the pineapple turn soft. Simmer till water dries up. 
  6. Serve the mango pineapple chutney with jawari roti, chapati, dosa and bread.

Mango pineapple chutney - step by step pictures

1.  Peel the mangoes and pineapple. Remove the rind of  pineapple. Chop the pineapple and mangoes  into very small pieces.
chopped mango and pineapple

2.  Heat oil in a pan and add mustard seeds in it. 
tempering made with mustard seeds

3.  When they splutter, add the pineapple and mango pieces. Saute for 3-4 minutes. Add the chilly powder and salt.
add mango pineapple, salt and chilly powder

 4.  Cook it on a high flame for 3-4 minutes. Stir in between. 
cook on high flame

5.  When the pineapple and mango become soft mash it with the back of spoon and cook till it turns chutney consistency. Turn off the flame and allow to cool
mash with spoon and simmer

 6.  Serve the mango pineapple chutney with jawari roti, chapati, dosa and bread.
serve mango pineapple chutney

June 22, 2013

Mango rasayana recipe - Mavina hannina rasayana - How to make ambe rasayana

mango rasayana in a serving bowl
Mango rasayana recipe - Mango rasayana is a coconut based traditional dessert of  Karnataka prepared with mango, coconut and jaggery. It has creamy texture and delicious sweet taste of  jaggery and mango. Coconut paste and the cardamoms enhance the flavour. To get a smooth texture, coconut milk can be substituted in place of coconut paste. But we like the rough texture. So I have used coconut paste. I make rasayana with mashmelon (chibud), muskmelon, ripe banana (plantain) and mango. This is one of the best desserts I like to make often. You can prepare it within few minutes and during mango season it is usually served as a dessert after meal. Some even like to enjoy with pooris.

Preparation time - 10 minutes
Cooking time - 0 minutes
Yield - serves 2

Ingredients

  • 1 cup grated fresh coconut
  • 3 mangoes, peeled, cut into pieces
  • 2 tbsp milk
  • 2 tbsp water
  • 5 cardamoms, peeled
  • 2 tbsp jaggery  or sugar

Method

1.  Put the coconut in a mixer jar and grind it with water and milk to a smooth paste. 
 coconut paste to make mango rasayana

2.  Add the pieces of one mango to the coconut paste, add jaggery and cardamoms and mix well.
add jaggery and cardamoms to coconut paste

3.  Blend the above coconut, mango, jaggery and cardamom mixture to a smooth paste and transfer to a bowl. 

4.  Add the remaining mango pieces and mix well. Place this bowl in the deep freezer for about 30 minutes. Allow it to chill. 
gridn to paste and add mango pieces

4.  When the mango rasayana is chilled, remove from the  refrigerator and serve chilled.
serve mango rasayana in bowl

June 18, 2013

Lauki paratha recipe - Dudhi bhoplyachi paratha recipe - How to make bottle gourd paratha

lauki paratha in a serving plate
Lauki paratha recipe - Today I have come up with an easy to prepare lauki or bottle gourd paratha recipe. White gourd is a healthy vegetable which many do not like. Therefore I have prepared paratha out of this vegetable which is not only healthy but tasty too.  This is a versatile dish which can be eaten at the time of breakfast, lunch or dinner.  The dough of this paratha can be stored in the fridge for two days. It tastes great when eaten with ghee, spicy curry, sabzi, curd, pickle, chutney or tomato ketchup along with some drink  like buttermilk or lassi.  The stuffed parathas can also be made using the same lauki mixture. 

Preparation time 15 minutes
Cooking time 20 minutes
Yield - 8 parathas.

Ingredients
  • 2 cups wheat flour (use more if required)
  • 2 cups grated white gourd / lauki / dudhi bhopla
  • 2 tbsp gram flour / besan 
  • 2 tsp curd / yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 1/4  tsp cumin seeds powder / jeera powder
  • 7-8 curry leaves, roughly chopped
  • 1/4 cup chopped coriander leaves
  • Ghee / oil 
  • Salt to taste

Method


1.  Peel and grate the lauki. Mix together the grated lauki, and other ingredients except wheat flour to make a thick lauki mixture.

put lauki and other ingredients in a plate

2.  Now add wheat flour to it and Knead it to a dough of  rolling consistency.
add the wheat flour

3.  Add more wheat flour if required. Use water or yogurt to get the proper consistency. 


4.  Divide the dough into orange sized portions.  Take one portion of the dough, dust it with wheat  flour and roll out round paratha from it.
knead it to a siff dough

5.  Roll all the parathas and place them on a plate. Now heat a griddle and apply 1/4 tsp ghee/oil on it. 

6.  Place the paratha gently on the tawa. Pour 1/4 tsp ghee/oil on the paratha.
roll the paratha on aboard

7.  Shallow fry the paratha till  brown spots appear on it. While shallow frying, press the paratha at the edges with a chapati presser.
shallow fry the paratha

8.  Serve the lauki paratha hot with ghee, spicy curry, sabzi, curd, pickle, chutney or tomato ketchup. 
serve the lauki paratha

June 16, 2013

Mango burfi using pedha recipe - How to make mango burfi

mango barfi in a serving plate
Mango burfi using pedha recipe - Mango burfi  is my favorite sweet dish. There are so many varieties of burfis available in the sweet shop. But home made is always best as we combine the ingredients as per our choice to suit the taste. Usually I make burfis using khawa or mawa. But I made this burfi using pedha for a special reason. Our family friend Milind and Bhavana's daughter Shreya scored  95% in 10th std. CBSE  Board. Congratulations Shreya!!  They came to visit us with a boxful of chitale bandhu's famous rajkot pedha. Thank you Milind and Bhavana for so much love and affection. We ate few pedhas and I used some of them to make this lovely soft and delicious mango burfi. You can add up some soaked cashew nut paste to the mango pulp to make it rich and creamy.

Preparation time - 10 minutes
Cooking time - 30 minutes
Yield - 7 - 8 mango burfis

Ingredients

  • 8 pedha, crumbled  (or 1 cup khava )
  • 1 cup mango pulp (preferably alphonso)
  • 6 cardamoms, powdered
  • 1 tbsp sugar or as required
  • 2 tsp ghee or as required
  • 1 tbsp sliced  almonds and pistachios

Method
  1. Crumble the rajkot pedha or any other pedha and set aside
  2. Heat the ghee in a pan on a low flame. Add crumbled pedha in it. Stir for about 5 minutes or till the pedha mixture becomes slightly sticky. Then add  the mango pulp and sugar. 
  3. Cook stirring continuously till the mango pulp turns sticky and thick.
  4. To test the mixture, take a small portion of the mango mixture and roll it like a laddoo. If it can be rolled, the mixture is ready.  Remove from the fire. Add cardamoms. Mix well.
  5. Grease a plate and spread the mixture on it. Spread the sliced almonds and pistachios all over the mixture and press gently.Allow it to cool.  
  6. When the mixture cools, cut the burfi into squares. Keep it in the refrigerator for half an hour. Allow it to dry. Remove and serve the mango barfi.

Mango burfi using pedha - step by step pictures

1.  Take the rajkot pedha or any other pedha and crumble it. Set aside
crumble the pedha

2.  Heat the ghee in a pan on a low flame. Add crumbled pedha in it. Stir for about 5 minutes or till the pedha mixture becomes slightly sticky.
heat ghee and put the crumbled pedha

3.  Then add  the mango pulp and sugar. 
add the mango pulp

4.  Stir to combine the mango pulp and crumbled pedha.
stir the mango pulp and pedha to make barfi

5.  Cook it on low flame stirring continuously  till the mango pulp turns sticky and thick. 

6.  Test the mixture, take a small portion of the mango mixture and roll it like a laddoo. 

7.  If it can be rolled, the mixture is ready. Turn off the flame.  Add cardamom powder and mix well.
stri till mixture thickens

8.  Grease a plate and spread the mixture on it. Spread the sliced almonds and pistachios all over the mixture and press gently. Allow it to cool. 
pour the mixture in a greased plate, garnish with almonds and pistachios

9.  When the mixture cools, cut the burfi into squares. Keep it in the refrigerator for half an hour. Remove and serve the mango barfi.
serve the mango barfi in a plate

June 15, 2013

Mango lemon ginger juice recipe - How to make mango lemon ginger juice

mango lemon ginger juice in serving glasses
Mango lemon ginger juice recipe - This mango juice is a tangy and sweet juice made with mango, ginger and lemon juice. This is equally delicious like panna, mango milk shake and mango lassi. Kids like mango juice and variety too. Therefore as a variety, I have added tanginess and flavor to the mango juice by adding ginger and lemon juice. This juice is hundred  times better than the juice available in the market which contains preservative and lots of sugar. If you do not like the flavor of ginger and taste of lemon, skip these two items and get pure mango juice. 

Preparation time 10 minute
Cooking time - 0 minutes
Yield - serves 4 

Ingredients
  • 3 mangoes, chopped 
  • 3 tbsp  lemon juice or 2 large lemons
  • 1 tbsp ginger peeled, grated
  • 5 tbsp  sugar  or as required
  • 1/4  tsp salt

Method
  1. Wash, peel and grate the ginger. Add 1/2 cup of drinking water and blend it to a smooth juice. Strain it through a strainer and add lemon juice in it.
  2. Wash, peel and chop the mangoes. Put the mango pieces in a mixer jar, add a glass of water and blend it to a smooth juice. 
  3. Transfer the mango juice to a large bowl. Add a glass of water, sugar, salt, lemon and ginger juice in it. 
  4. Mix till the sugar completely dissolves in the mango juice.
  5. Keep the bowl in the deep freezer for about 15 minutes or till the mango juice chilled.
  6. Pour the mango juice in serving glasses and serve chilled. Add 2-3 ice cubes if you like it

Mango lemon ginger juice - step by step pictures

1.  Wash, peel and grate the ginger. Add 1/2 cup of drinking water and blend it to a smooth juice. Strain it through a strainer and add lemon juice in it.
strained lemon and ginger juice

2.  Wash, peel and chop the mangoes. Put the mango pieces in a mixer jar, add a glass of water and blend it to a smooth juice.  

3.  Transfer the mango juice to a large bowl. Add a glass of water, sugar, salt, lemon and ginger juice in it. 

4.  Mix till the sugar completely dissolves in the mango juice. Keep the bowl in the deep freezer for about 15 minutes or till the mango juice chilled.
blend the  mango and mix lemon ginger juice

5.  Pour the mango juice in serving glasses, add 2-3 ice cubes and serve chilled. 
pour in the serving glasses

June 12, 2013

Mango lassi recipe - aam ka lassi recipe - how to make mango lassi

mango lassi in serving glasses
Mango lassi recipe - Mango lassi is a delicious and nutritious drink for all seasons. During summer, chilled mango lassi is always better than any aerated drink. When I am tired, stressed and hungry I make mango lassi in a hurry with readily available yogurt stored in the refrigerator. Being an any season drink, during other seasons also we can have it at room temperature. No need to add ice cubes if it is chilled in the refrigerator. Because of ice cubes it becomes slightly watery. To avoid change in  taste, you may avoid adding ice cubes.

Preparation time 5 minutes
Cooking time 10 minutes
Yield - serves 2

Ingredients


  • 2 cups  yogurt / curd
  • 2 mangoes, peeled and chopped
  • 2 tsp sugar or as required


Method

1.  Wash and peel the mangoes, cut them into pieces. 
mango pieces to make mango lassi

2.  Put the yogurt, mango and sugar in a mixer jar
put themango, sugar, yogurt  in mixer jar

3.  Blend it to a smooth  paste to make the mango lassi. Transfer the mango lassi to a bowl. Place the bowl in the deep freezer for 10 minutes or till the lassi  is chilled. 
blend the ingredients to a smooth paste

4.  Pour the mango lassi in the glasses and serve chilled
pour the mango lassi in serving glasses

June 10, 2013

Lemon ginger squash Recipe - Lemonade recipe - How to make lemon ginger squash

lemonade or sharbat in a serving glass
Lemon ginger squash recipe - This is an easy recipe of lemon ginger squash and lemonade. I had few lemons and ginger in my refrigerator. They were drying. So I used them to make squash. Sharbat can be made quickly if such squash is stored in the refrigerator.

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - 4 cups squash

Ingredients
  • 1 cup ginger, peeled
  • 1 cup lemon juice
  • 2 cups water
  • 2 cups sugar

Method
  1. Wash the ginger, peel and chop it. Put it in a mixer jar and add 2 cups of water. blend it coarsely. 
  2. Strain and transfer the ginger water to a heavy bottom vessel, add sugar and stir to mix.
  3. Bring the above prepared mixture to boil. Further, simmer until 1 string syrup is formed  
  4. Take a drop of  ginger and sugar syrup between thumb and index finger and stretch it. If  a string is formed, 1 string syrup is ready. Then remove from the flame and cool it.
  5. Cut the lemon into two halves and squeeze the lemon juice. Add this lemon juice  to the ginger sugar syrup. Mix well and store in a bottle. Keep this bottle in the refrigerator.
  6. While making sharbat, take 1/4  glass of lemon ginger squash and fill the 3/4 part of the glass with chilled water. Mix well with a spoon and serve the lemon ginger sharbat immediately.

Lemon ginger squash - step by step pictures

1.  Wash the ginger, peel and chop it. Put it in a mixer jar and add 2 cups of water. blend it coarsely. 
grind the ginger to a coarse paste

2.  Strain and transfer the ginger water to a heavy bottom vessel, add sugar and stir to mix.
put the ginger water to a vessel


3.  Bring the above prepared mixture to boil. Further, simmer until 1 string syrup is formed. Then remove from the flame and cool it.

add the sugar and bring it to boil

4.  Cut the lemon into two halves and squeeze the lemon juice. 
squeeze the lime in a bowl


5.  Add this lemon juice  to the ginger sugar syrup. Mix well and store in a bottle. Keep this bottle in the refrigerator.

add to the simmered ginger sugar syrup

6.  While making sharbat, take 1/4  glass of lemon ginger squash and fill the 3/4 part of the glass with chilled water. 

7.  Mix well with a spoon and serve the lemon ginger sharbat immediately.

make lemonade with ginger lemon squash

June 9, 2013

Cluster beans sabzi recipe - Gavarfali ki sabzi recipe

gavarfali ki sabzi in a serving gbowl
Gavarfali ki sabzi recipe - A simple side dish prepared with humble and down to earth cluster beans It is good source of dietary fibers. Being rich in fiber it digests slowly and helps in weight loss. Fibers help to reduce the risk of heart disease. Cluster beans are slightly bitter in taste, but the addition of coconut and jaggery reduces the bitterness of cluster beans in the sabzi. This sabzi is usually served with roti, chapati or rice and curry. 
I personally like to have it with rice.

Preparation - 15 minutes
Cooking time - 15 minutes
Yield - serves 2

Ingredients
  • 250 grams cluster beans / gavarfali
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera
  • Pinch of  asafetida / hing
  • 10-12 curry leaves
  • 1/4 tsp goda masala / garam masala
  • 1/2 tsp turmeric powder / haldi
  • 1/2 tsp chilly powder
  • 1 + 1/2  tsp jaggery powder
  • 2 cups of hot water
  • 1 tbsp grated fresh  coconut
  • Oil as required
  • Salt to taste

Method 

  1. Wash the cluster beans thoroughly, pinch off the tips and remove threads from both sides. Break or cut the cluster beans in to large pieces.
  2.  Heat oil in a pan. Add the mustard seeds in it. When they splutter add the curry leaves, hing and cluster beans. Saute for 3 minutes. 
  3. Reduce the flame to low, add the chilly powder, turmeric powder, jaggery, kala masala and salt. Mix well. Stir nicely till the masala spreads nice aroma.
  4. Add 2 cups of  hot water, cover with lid and cook  on low flame till the cluster beans become soft.
  5. Add the coconut and mix well. Simmer till the water dries up. Serve hot with choice of your main course dish.

Cluster beans sabzi - step by step pictures

1.  Wash the cluster beans thoroughly, pinch off the tips and remove threads from both sides. 

2.  Break or cut the cluster beans in to large pieces. Heat oil in a pan. 

3.  Add the mustard seeds in it. When they splutter add the curry leaves, hing and cluster beans. Saute for 3 minutes. 
cut thecluster beans
4.  Reduce the flame to low, add chilly powder, turmeric powder, jaggery, kala masala and salt.  Mix well. Stir nicely till the masala spreads nice aroma.
make tempering and add the cluster beans
5.  Add 2 cups of  hot water, cover with lid and cook  on low flame, till the cluster beans become soft.
add the masala and salt
6.  Add the coconut and mix well.
add water and cook till soft
7.  Simmer till the water dries up. 
add cocnout and mix
8.  Serve the cluster beans sabzi hot  with choice of your main course dish.
serve the cluster beans sabzi hot

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