AAMRAKHAND | AMRAKHAND | आम्रखंड | HUNG YOGURT WITH MANGO PULP

It is an authentic Maharashtrian Sweet dish which is very easy,healthy and heanvenly delicious.It is a must food item on special ocassions like Dasa,Diwali,Paadava (Hidu New Year) etc.

I grew up watching my parents making Aamrakhand and Shrikhand."Aamra" means "Mango" in Sansrit language.As I grew up, I was responsoble to make Aamrakhand many times at my parents place.When making this particula dish, I do not believe in short cuts.It is time consuming but worth while.It is time consuming because you will need to hang yogurt/Curd for more than 12 hours atleast (I keep for 24 hours atleast) to get the perfect Hung yogurt.Later, blending it such that it is soft, and bringing the texture of cream is also very important.

When done perfectly, it almost has texture of Ice Cream.That way, it is always a better option to serve as Ice Cream to kids instead of real Ice cream.

It is mainly served with Puri.but also tastes good with Chapati/Roti etc.You can also choose to serve it just as dessert.I personally do not like adding dry fruits to it but you can always add dry fruits in it.

NOTE :  The Mango Pulp should be added such that one should feel it while eating but should not feel all Mango -ish.It should be such that you are trying to catch the taste,you are catching but still its not there....The flavor should bring the delight and not the sourness to your mouth.So I suggest that religously follow the amount of Mango Pulp used here in the recipe.Or else it will be more like Mango Lassi.

INGREDIENTS :

1. Chakka/ Hung Yogurt - 1 Cup .Home Made Chakka Recipe here.
2. Sugar - 6 Tsp 
3. Mango Pulp - 3 Tbsp
4. Green Cardmom - 1 (If you are using Powder,just a pinch.)

STEPS

• Place a large strainer (large enough to fit all the ingredietns) over a vessel.
• Transfer, Chakka.Make a well in chakka and add Sugar and mix it lightly.
• Now add Mango pulp and start to blend/whisk  all the mixure with clean hands such that it starts to go trough the strainer and settle in the vessel (Using glove recommended if doing with hands).You can also use a suitable laddle for this,By doing this, we are removing any lumos preset and also givesa nice glaze to yogurt.
  
• Now take out all the yogurt from bottom of the strainer and transfer to vessel.
  
• Add Cardmom.Just brake it before adding,so that flavor is absorbed.We do not want it to take over all other flavors.Yes, this is how it works wonder or else it can be spoiler as it has strong essence.
  
• In the vessel, again whisk Aamrakhand until all the pupl is distributed and absorbed evenly.Do it gentlly.Then give folds as we do for baking batter.It helps Aamrakhand become smooth, whipped and gives fine texture and wonderful consistency.See the photo below how wonderfully consistent it is.You can see the Pointy ends and glaze on it.That itself means that Aamrakhand is perfect.
  

• Let it set for few hours in the fridge before serving and serve in yeat another impressive way by using Ice Cream Scoop.Yes,that is how the consistency should be.

TIPS : 

• If you do not want to keep it thick, add milk and mix it well.
• You can add Dry fuits of your choice.Saffron tastes good too.

MANGO SHEERA BURFI | SOOJI HALWA BURFI | आंब्याचा शिरा

Sheera is a sweet dish made from Rava/Sooji/Semolina.It is very famous all over INdia with just differnt names like Sheera,Sooji Hawa,Rava Kesari etc. On any good occassions, Sheera is offered to God and then distributed as prasad among Family and friend.When something good happens like Exam results,Job or any wish you had comes true, it calls for celebration.First thing that comes to mind is preparing Sheera/Halwa.It has a very important place in every Indian's heart.

Today,I have made it with Mango Pulp.Also,I tried to give it little different shape.So I made it in the form of Burfi or Fudge.So, the recipe is same but the presentation is different.I have  added no color while making.The color is because of Mango Pulp.

INGREDIENTS:

1. Sooji/Rava/Semolina -  1 Cup (You can roast while making or you can use roasted sooji that is available in the market)
2. Sugar - 3/4 Cups
3. Mango Pulp - 3/4 Cup (fresh or Store brought)
4. Green Cardmom - 1 (DO NOT CRUSH).We will use it whole
5. Ghee - 4 Tbsp (1 Tbsp for roasting the Rava
6. Cashews for Garnishing

STEPS:

• In a pan, add 1 Tbsp of Ghee,Rava and start roasting.Do it on the medium flame.It takes around 5 to 8 minues to roast.If you are using roasted Rava,you can skip this step.
• When it is roasted, transfer it to a plate (Keep the plate ready before hand).
• Now in the same pan, Add 3 Cups of water,Sugar,3 Tbsp of Ghee and Cardmom whole.Let it boil until sugar is dessolved completely.
• Now add Mango Pulp.Mix well.
• Start adding roasted rava a little at a time.Add a little,then give a stir.Repeat this until all the Rava is added.This way, there is no room to form the lumps.
• Now, be little cautious because when it starts boiling, the bubbles burst and little drops of sheera migh spill on you.So let it boil alon until you see the water.
• Once you see that it is thickening, keep on stirring continuously until it becomes thick and soft.
• Now spread in a plate as shown in the photo.Spread evenly and let it cool down to be warm.
  
• Now with greased knife,cut into burfi and decorate with Cashew or any dry fruits you like.
  
• It is ready to be served.
  

TIPS:

• Do not add dry fruits while cooking.Or else,you can see in the photo, how it can cause difficulty for cutting.
• You can add finey chopped dry fruits though

उपासाचि कैरी चि चटणी | RAW MANGO CHUTNEY FOR VRAT/FAST/UPAAS/UPWAS

If you are craving for some hot,spicey,savory,tangy or in short "Chatpata" food while obesrving the fasts, this recipe is the perfect answer then.It is Hot,Spicey,tangy,sweet and brings great delight to your soul.

I was so craving for some spicey food for my taste buds and came uop with this ultimate "Teekhi Chatpati Chutney".Very simple to make.

INGREDIENTS:

1. Raw Mango or Kairi - 1 (Peeled and chopped)
2. Green Chillies - 5 (Chopped)
3. Salt to Taste
4. Jaggery - 1/4 Cup
5. Red Chilly Powder - 1/2 Tsp(Optional)
6. Roasted Peannut powder - 1/2 Cup (Coarse texture preffered)

STEPS:

• Add Raw Mango,Green Chillies,Jaggery,Red Chilly Powder and Salt to blender.
• Blend it until it becomes puree.
• Take it out in a bowl.Add the Coarse Roasted Peanut Powder and mix well.I prefer to keep it coarse because itbrings nice crunchy texture while eating.
• Chutney is ready to serve.It can be served with Sabudana Khichadi,Vrat Cutlets,Vari chi Khichadi,Shabudana Vade,Shabudana Thalipeeth etc.

PUMPKIN CURRY | PUMPKIN SAMBAR For Idli,Dosa,Rice etc

This recipe of Sambar doe not have any sort of Dal or Lentil.It tastes heavenly and tastes good with Idli/Sambar/Rice/Roti.It tastes even better when eaten just as it is.Very easy to make with less preparations.

INGREDIENS:

1. Red Pumpkin Puree - 2 Cups (To make it - Take out the seeds and pressure cook it with skin.When it cools down, take out and smash it well.
2. Tomato Puree - 3/4 Cup. Click here for recipe of Tomato Puree
3. One Big Onion - Chopped
4. Glarlic cloves - 2 (chopped)
5. Oil - 4 Tbsp
6. Mustard and Cumin Seeds - 1 Tsp each
7. Hing and Turmaric Powder - 1/2 Tsp each
8. Black gram Split/Urad Dal - 1 Tbasp
9. Dry Red Chilles - 2
10. Curry Leaves - 8 to 10
11. Cumin and Coriander Powder - 1 Tbsp each
12. Curry Powder - 2 Tbsp (I used the brought from SPROUTS).You can use of your choice.
13. Red Chilly Powder - 1 Tsp
14. Salt ToTaste
15. Cilantro for Garnishing

STEPS : 

• Heat the Oil.Add Urad Dal to it.When it starts to crackle,add Mustard and Cumin Seeds,Hing,Turmaric Powder,Curry Leaves and Red Chillies.
• Now,add Onions,Salt and let it cook.Once Onions are cooked, add Cumin and Coriancer Powder,Red Chilly Powder,Curry Powder and let the mixture fry for a minute or two.Make sure it does not get burnt.
• Now add Tomato Puree and let everything cook.Until,you see that oil is released.
• Now add Pumpkin Puree,water(around 2 cups) and let it cook on a medium flame for around 10 minutes.
• Garnish with Cilantro.
• It is ready to be served with any main course.
  

TIPS: 

• You can use the water that was used to cook Pumpkin
• You can decide the thickness of gravy according to how you like.

नाचणी सत्व | रागी सत्व | Ragi Malt |Ragi Satwa |Finger Millet Malt

Ragi is a nutrition rich grain.It is a good source of Calcium and Iron.Also, Ragi is a GLUTEN FREE grain. Ragi Stava is a very famos and regularly used powder for energy boosting.It is mainly given to kids and aged people to stay energised.But it is good for everybody.Also, used to recover from weakness.

Basically it is powder of sprouted Ragi.And it can be used in various ways.
NOTE: Ragi Malt and Ragi flour are NOT THE SAME.

TIME REQUIRED : It takes around 48 to 72 hours including soaking,sprouting and fianlly making the powder.

INGREDIENTS :

1. 1 Cup Ragi grain or Ragi Whole
2. 1 TeaSpoon Ghee or Clarified Butter.
   

STEPS :

• First, make sure that Ragi does not have any impurities like small stones.
• Then soak in the water for 10 to 15 hours.
• Take out all the water.
• Then Take a big plate.Spread the cheese clothe or khadi (Cotton) clothe and transfer the soaked ragi.
• Now tie the clothe and use the ramainig clothe for coveing the ragi.This helps ragi get the warmth needed for sprouting.spinkle little water over all the clothe.
• Keep in a vessel and and keep this vessel and leave it for around 24 hours atleast to get the good sprouts.
  
• You can also keep the vessel in the Oven as there is less chance of reaching the cold.
• After it is sprouted, spread the Ragi srpouts on paper for Drying.make sure you dry it in the shade.That means, do not keep in patio on in the sunlight.Give 5 to 6 hours for drying.
  

• Sprouted Ragi after completely dried in the below photo.
  
• In a Pan, add Ghee or Clarified butter.Keep Heat on madium Flame and transfer the dried Ragi Sprouts to the pan.Start sautéeing slowly.After few minutes you will start to feel the aroma of roasted Ragi.
• Roast it for 15 to 20 minutes or until you see the color has been changed to dark brown.
• Let it cool down.You can spread on the paper again to cool down as seen in the photo below.
  
• Then grind it to the powder.
• This Powder can be used with jaggery or Sugar to make the malt.
  

TIPS : 

• Time taken for Srouting may vary.
• Also, make sure you take the vessel out of Oven before in case you need to start the heat in Oven

NO OIL PADWAL BHAJI USING SLOW COOKER | पडवळ भाजी | SNAKE GOURD BHAJI WITH SLOW COOK METHOD

The title says everthing.No oil required to make this Bhaji/Subji.I have used AROMA Rice cooker that has "Slow Cook" Option in it.

INGREDIENTS :

1. Padawal - 2 Small size, cut into thin rings.
   
2. Maharshtrian Masala Paste - 1 Cup. Click here for the RECIPE
   
3. Salt to Taste
4. Water - 1 Cup

STEPS

• Transfer Padwal,Masala,Salt and Water to the container.
  
• Choose the option "Slow Cook"
• By the time it beeps,your subji is all set to be served.
• Mix well and have with Chapti/Rice etc.
  

TIPS : 

• You will see oil at the end.It is because of peanuts and coocnut in the Masala.
• Garnish with Cilantro.

CREAM CHEESE व गुळा च्या कारंजा व मोदक | CREAM CHEESE के गुजीयां और मोदक | CREAM CHEESE AND JAGGERY EMPHANADAS AND DUMPLINGS

"MODAK" is sweet dumpling that mainly consists of Coconut and Jaggery as Stuffing.It is fevorite sweet food of 'Ganapati Bapp" or "Lord Ganesh".It is must thing in Ganapati festival.

I have made Modak using Cream Cheese as stuffing instead of Coconut."Karanji or Karanja (Plural) or Gujiya is just another form because the stuffing and dough is the same.Basically,both can be made using any kind stuffing.

Let us learn the Recipe.

INGEDIENTS:

• FOR STUFFING

     1.Cream Cheese - 1/2 Lbs or 400 Grams (Should be refridgerated and not thawed)
     2.JaggeryPowder - 2/3 Cup

• DOUGH

1. 1-1/4 Cup wheat flour
2. Water as needed
3. Salt -Just a Pinch
4. Little Oil.
5. Flour for dusting as needed.
   

• OIL for Frying.

STEPS:

• Keep oil on heat frying on a medium flame.By the time we are ready to fry,the oil will be hot enough.

STUFFING :

• In a large bowl,mix Cream cheese and Jaggery very well.It becomes like dough
• Now make balls of around an inch as shown in photo below.It makes around 16 to 18 balls.
• Keep it back to refridgerate again.
• Take out just when you are ready to stuff them.
  
  

DOUGH:

• Knead the dough with salt and Water as needed. Make sure that dough is neither stiff nor loose.It has to be just soft.
• At end add oil so that all the flour sticking to bowl is included in dough.
• Make the balls such that thye are little bigget than Cream cheese balls.It makes around 16 to 18 balls.
  

MODAK : 

• Roll the dough with rolling pin.Use Flour for dusting to avoid any stickiness.
• The rolled sheet is supposed to be around 4 inches in diameter.Do not rol too thin.Or else,cheese may flow in the oil.
• Keep a ball in the circle and make modak.
  
• Then deep fry until golden brown.You can deep fry more than one modak at a time depending upon how big is your vessel and how much oil you are using
  

KARANJI or GUJIYA

• Roll the dough ball just like we did for modak.
• Keep the cheese ball in any one halves and spread a little bit.
• Now cover it with remaing half of the dough sheet.
• Close the ends realy well.You can also make nice design using fork as shown in the Photo.
  
• Deep Fry and until golden brown.
• Just like Modaks, more than one Karanji can be fried at a time.
  
  
  
  

TIPS:

• Dry fruits can also be added to stuffing.
• Refridgerate them if you are planning to use for several days and reaheat before eating.

INSTANT SOL KADHI | सोल कढी - USING STORE BROUGHT COCONUT MILK

"SOL" shortform of "AAMSOL" or "AAMSUL" is popularly known as KOKUM.It is grown tremendously in "KOKAN".It has many medicinal properties.And is used by almost everyone in Maharashtra in regular cuisine.

This savory beverage is very refreshing,cooling and healthy too.Very easy to make and is loved by everybody.Being from Belgaum,whih is pretty much close to Goa,I grew up drinking this.My mom still makes using fresh ingredients.But,today,we will make it instantly where we will use store brought coconut milk.

INGREDIENTS :

1. Aamsol or Kokum Water/Extract - 1 Cup.Soak 1/2 Cup of Kokum in 2 Cups of water for 3 to 4 hours.better if soaked for more hours.We might need some extra extract depending upon taste.
   
2. Store Brought Cocnut Milk - 1-1/2 Cup (Bring it to the room temperature before using)

   
3. Cumin Powder or Crushed Cumin - 1 Tsp
4. Kaala Namak or Padelon (पादेलोण) - 1/2 Tsp
5. Sugar - 1 Tsp
6. Chilli and Garlic paste - 1/2 Tsp (Optional)

STEPS

• Add everything to a vessel or Container and mix it well.I recommend churning it using Ravi.
• Add water as needed as everthing we have mixed here is concentrated.Bring to the consitency f buttermik.
• Serve with meals or drink after meals with ice cubes in it.

TIPS:

• You can adjust the quantity of Kokum extract as per your taste buds.

KOLHAPURI MISAL PAV | मिसळ पाव | काटा किर्रर्र........

"Misal Pav" (Mixture and Bun or Bread).I would call it a fushion recipe as it has Gravy from Maharashtra,India and Bread /Bun that is introduced to Indians by Westerns.Along the time,it has become a very authentic recipe of Maharashtra.It makes a great weekend brunch, party menu and memorable family time who spend together to enjoy this awesome,spicy and tasty food.

"Misal" (मिसळ ) means Mixture (Noun) or "To Mix" (Verb).It is called Misal because, many things are mixed together and eaten along with Bread or Bun.This misal traditionally has Farsan (Indian Savory Snack),Pohe,Moth bean Usal (Matakichi Usal), Tarri or Katt (Spicy gravy),chopped Onioons,Cilantro and Sev or Bhujia.But what I believe is one can make one's own Misal (Mixture) as per one's convinence and likes.

If you go to Misal Stalls in Maharashtra, you will be served an extra mug of Tarri along with your Misal Plate. 

काटा किर्रर्र (Kaata Kirr....) - Kaata means Spike.You feel as if you are being stung because of spiciness of the tarri. Kirr is just to express the extremity.Hence Kaata Kirr...is just an expression of spiciness of Misal

I have made my own Misal here by not adding Farsan and Pohe because I chose not to go with fried and carbs.But, again you can always have those in Misal you make :)

INGREDIENTS : 

• FOR MATKI CHI USSAL or MOTH BEAN USAL - 

1. 1 Cup Moth beans(Soaked for 10 to 12 hours and cooked)
   

       

1. Oil - 3 Tbsp 
2. Cumin and Custard Seeds - Tsp each
3. Hing and Turmeric Powder - 1/2 Tsp each)
4. Red Chili Powder - 1 Tbsp
5. Kanda Lasun Masala - 1 Tbsp
6. Cumin and Coriander Powder - 1 Tsp each
7. Salt for Taste
8. Goda Masala or Garam Masala - 1 Tbsp (Optional)

• FOR MAKING KATT/TARRI

1. Oil - 1/2 Cup or 80 ml
2. Tomato Puree - 1-1/2 Cup
3. Onion Paste - 1 Cup
   

                                                                                                                                                                   

1. Cardmom - 1
2. Bay Leaves - 5
3. Red Chili Powder - 2 Tbsp
4. Kanda Lasun Masala - 2 Tbsp
5. Cumin and Coriander Powder - 1 Tsp each
6. Minced Garlic - 1 Tsp
7. Minced Ginger - 1/4 Tsp
8. Salt for Taste
9. Goda Masala or Garam Masala - 1 Tbsp (Optional)
10. Cilantro  - Chopped for garnishing

• PREPARING MISAL DISH

1. Farsan - 2 Cups or You can Use Pohe.Pohe Recipe is available here.
2. Sev or Bhujia - As needed for garnishing.
3. Cilantro and Onions - Chopped, 1/2 Cup each
4. Lemon or Lime 
5. Bread or Bun 

STEPS : 

• MATKI CHI USAL - 

1. Soak Moth bean over night or around 10 to hours.NOTE : If you want you can always sprout the beans before cooking.I have not srouted them.But,using soaked ones is good too.If you are making for party or so, it really saves the time.
   
2. After that pressure cook them for 1 to 2 whistles. 
   
3. In a Pan,heat oil.Add Cumin and Mustard Seeds,Once they are fried well, add Hing,Turmeric Powder,Cumin and Coriander Powder,Kanda Lasun Masala,Garam Masala,Red Chilli Powder,Salt and fry everthing well in the oil.
4. Now pour cooked Moth Beeans/matki and let it cook for around 10 minutes on medium flame with lid covered.
   

• TARRI/KATT/SPICY GRAVY
  

1. Heat the oil (1/2 Cup).Add Onion Paste and Salt.Let it fry until golden brown.
2. Now add Cardmom,Bay leaves,Red Chili Powder,kanda Lasun Masala, Cumin and Coriander Powder,Goda/Garam Masala Powder and sautee until spices are fried.
3. Now add Tomato Puree.Let all the mixture cook for 3 to 5 minutes on little more than medium heat.You should see that mixture is thickening,there by leaving oil
4. Now add 5 cups or around 800 ml of Water.
5. Add Garlic anf Ginger and let this cook for 8 to 10 minutes on medium heat

• ARRANGING MISAL DISH

1. In a bowl, first add Farsan or Pohe (You can use both).Just to remind here again, I have not used them.
2. Now add,Matki chi Ussal.
   
3. Now add Tarri/Katt /Spicy Gravy.
   
4. Garnish with Chopped Onions,Cilantro and Sev/Bhujia
   
5. Serve with Bread/Bun and a Pieace of Lime/Lemon and with extra Tarri as shown in the pic below.
   

TIPS : 

• You can always adjust the taste  and spiciness of Tarri/Katt accosring to how you like
• Let Ussal be little Thick.
• Keep Plenty of wate or Curd/yogurt or Butter Milk next to you while eating, because it almost brings smoke in your ear.And yes....a Napkin tooo,to wipe your nose :)
• As I have said before,it your choice to add or omit the items to make your own special Misal :)