Sunday, March 27, 2016

Mango Chutney / Bharit

Time 15 min
Raw mango 1/2 cup (of one medium raw mango)
Jaggery grated 2 tbsp
Peanut powder 1 tbsp
Finely chopped onion 1/4 cup
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Roast mango like eggplant. Allow it to cool. Remove cover, take out entire pulp, smash very well (or use grinder)and keep in mixing bowl. Then mix jaggery, red chili powder,  Turmeric powder, onion, peanut powder, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, asafoetida, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari.

Sunday, March 13, 2016

Mango Dhondas

Time 30 min
Mango pulp 1 cup
Idli rava 1/2 cup
Sugar 1/2 cup
Dry fruits 1 tbsp
Cardamom powder 1/2 tsp
Ghee 2 tbsp
Boiled water 1/2 cup

Dry roast idli rava (preferably made up of Baamati rice) till light brown, keep it aside.
Add water in steamer, keep it on low flame till other procedure is ready.
Heat hot ghee in non stick tava,  add idli rava, roast till light brown, then add mango pulp, mix well, simmer till it is reduced to some amount (rava gets swollen)  switched off. then add boiled water around 1/2 cup. Mix well. Switch off flame. Then pour mixture in greased pan, make a medium layer of around 1 inch thick. Steam for 20 min. Allow it to cool. Cut into square and enjoy mango dhondas.

Take basmati mini mogra rice wash with water, drain off entire water, spread on cotton cloth till water is completely vanished atleast for 4-5 hrs. Make coarse powder. Idli rava is ready.

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