Tofu Bhurji

Time 20 min

Ingredients

Tofu 1 cup (grated)

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Keep tofu in water for 1/2 hr. Wash with water for 3-4 times./ Then grate in grater.  

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add capsicum, fry for 3-4 min. Then add red chili powder/ kolhapuri kanda lasun chatney, Turmeric powder, garam masala, salt fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped paneer to the pan and mix well. Fry for 4-5 min. Switch off the flame, garnish with coriander and serve hot.

Mango Shankarpali

Ingredients

All purpose flour 4 cup
Mango pulp 2 cup (as required)
Milk powder 1/2 cup
Ghee 1/2 cup
Oil for deep frying

Method

Hot ghee and then add to all purpose flour, milk powder allow it to cool. Then add mango pulp as much required to make dough, it should be like chapati dough. Rest dough for 1 hr. Then make 3 inch ball, roll into thin chapati kind. With knife make long strips. Deep fry golden brown.
Very healthy snack for kids.
Recipe developed and contributed by sis Varsha

Mango Chutney / Bharit

Time 15 min
Ingredients
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

Method
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.

Mango Dhondas

Time 30 min
Ingredients
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

Method
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.

Biscuit Pudding with Custard

Time 60 min

Ingredients

Marie biscuit 15

Cream 1/2 cup

Sugar 3-4 tbsp (as per ur need)

Coco powder 2 tsp (as per ur need)

Coffee 1/2 tsp

Custard powder 2 tsp

Milk 1 cup for biscuit 

Milk 2 cups for custard

Vanila essence 2-3 drops

Tutti frutti, cherries 1/4 cup

Method

Warm one cup of milk, dissolve coffee, essence, sugar and coco powder. Keep it aside.

Take deep vessel, keep 1 layer of half amount of biscuits in it and soak them with 1/2 cup warm milk of coffee. Refrigerate for 1/2 hr. Meanwhile prepare custard.

Heat milk, dissolve 2 tbsp sugar, then add custard powder paste, cook till thickens.

Then add one layer of this half of custard on biscuit layer. Refrigerate for 1/2 hr. Take out bawl from refrigerator, now add remaining biscuit again add remaining milk of coffee, that will be soaked by biscuits then add one layer of remaining custard, now make top layer of fresh cream, then sprinkle tutti frutti, cherries, chill in refrigerator. Take a scoop and serve chill.

Rice Dhokla

Time 30min

Time 30 min
Ingredients
Rice dhokla flour 1 cup
Green chili ginger paste 1/4 tsp
Eno 1 packet
Curd 2 tsp
Salt to taste

Method
Mix curd and rice flour by adding 2-3 tbsp water. Make thick paste, it should not be watery at all. Keep overnight (overnight fermentation occurs, so it becomes loose, soggy). 
Then add green chili ginger paste, salt, mix very well. Then keep steamer, allow water to boil and steam to come, After this add eno into paste, mix using spoon in one direction. Then immediately add in greased pan, keep it in steamer, let it steam for 15 min. Allow it to cool, then make seasoning of cumin, curry leaves, sesame seeds. Garnish with coriander.