Mango Kesari /Sheera

Mango Kesari/Mango Sheera

Continuing with my mango mania series one more mango dish added in my bag ,  "Mango kesari " ...nothing very fancy about this dish just normal Kesari or sheera with Mango pulp and saffron added to it,which gives kesari a golden hue and a very good taste compared to plain sheera.
 
Ingredients 

• 1 Cup Semolina/Suji
• 1 Cup Sugar
• 1 Cup Mango pulp (fresh/can)
• 2 Cups water
• 1/4 Cup Ghee/clarified butter
• 1/4 Tsp Cardamon powder
• 1/4 Cup chopped nuts as cashews,almonds and raisins
• Few saffron strands

Directions

• Heat 2 Tbsp ghee in a pan ,fry the chopped nuts and then raisins one at a time for 1min in low flame.Remove and keep aside.
• On the same pan roast the semolina till it turns golden brown with aroma.
• Meanwhile make syrup by adding water and sugar in another pan till sugar gets dissolved.
• Add this syrup to the roasted semolina and keep stirring.
• Next add the mango pulp and stir it for 1 minute till the pulp gets mixed thoroughly. 
• Finally add the cardamom powder ,fried nuts ,raisins, and saffron(infused in warm milk or water).
• Add the remaining ghee and keep stirring till it gets mixed .Switch off the flame and cover t for some time.
• Serve hot.

Notes 

• Fresh mango pulp or canned pulp can be used.if using canned pulp adjust the sugar accordingly as sugar is already added.
• Always infuse saffron in warm milk or water before adding it to any dish .
• Water can be substituted with milk .

Aam Panna

Though a little late to post this recipe as summers are almost over but in some parts of india people are still suffering from the soaring heat.And what can be more better than such summer cooler beverage which is not only refreshing and tasty but is known for its heat resisting ,thirst quenching properties." Aam Panna " it is...

        Aam Panna is the most popular summer drink in India made from raw green mangoes and is known for its heat resistant properties. It is a tasty and healthy summer cooler to fight against the intense Indian summer heat.

Ingredients 

• 2 large Raw mangoes
• 1 Tsp roasted cumin powder
• 1/4 cup Sugar or as required
• 1/4 Tsp Salt (optional)
• I/4 Tsp cardamom powder (optional)
• 1/2 Tsp Black salt 
• 1/2 Tsp Black pepper powder

Directions 

•  Cook the mangoes till soft in  a pressure cooker.Let it cool,then remove the pulp from the cooked mangoes.
• Add sugar and salt to mango pulp and boil this mixture over the gas till everything is mixed together.allow it to cool and grind it in blender.
• The mixture can be kept in the refrigerator and used when needed.
• To prepare the aam panna,take 3 Tbsn of the mixture,black salt,roasted cumin seeds,cardamom powder (if using) and 1 cup chilled water and mix it very well.

Serve it in a glass,can add ice if needed.

Notes

•  The prepared mixture can be kept in refrigerator for 3-4 days.
• Amount of mixture can be increased or decreased according to your taste.
• Plain soda can also be added instead of water to have an extra zing.... 

Aamras

Aamras
         Continuing with the mango madness,here is another simple but flavourful mango recipe "Aamras".As the  name says it all
its nothing but plain mango pulp flavoured with cardamom ,saffron.Very famous in Maharashtra,Gujarat and rajasthan household in summer time when the mangoes are in season.

          In our place its generally served with hot puris ,parathas and may seem very unusaul but common in vidarbha region ,with homemade wholewheat vermicelli.
 I remember my childhood days when on vacation time mom use to make these vermicelli  and we use to have "Ras sevai" for breakfast .Even today its eaten in many households in vidarbha region.
  I like to eat it with hot parathas if not pooris. Aamras is always served chilled so make it 2-3 hours ahead of time and refrigerate it .

Ingredients
       2 cups Peeled and chopped Alphonso mangoes
       Sugar as per taste
       1/4 Tspn Salt
       2-3 Tbsp Water/milk (optional)
       1/2 Tsp Cardamom powder (optional)
       1/2 Tsp Crushed saffron (optional)

Method
      Blend the mangoes with sugar ,salt and milk/water (if needed) till smooth.
      Pour into a airtight container or individual serving bowl.Chill and serve.
      Serve it with hot pooris,parathas or as it is....Either way it will taste heaven..

   Notes :

•     It can be refrigerated  in and air tight container upto 3,4 days. 
•     Always store it in a good grade plastic container  or glass bowl.Avoid storing it in steel or any         metal bowl as it will react with the metal and get black .
•     I like to add  little salt to any sweet dish .but its optional.
• Best served with hot pooris ,parathas and give it a try with boiled vermicelli .

MANGO ICE CREAM

Mango Icecream


Hello everyone...After leaving my blog unattended  for almost two years here I am all again making  my way in this whole blog world. Like any other person I too made some resolutions for the year 2014 among which was to post on my blog regularly and stick to the schedules .Despite having honest intentions to post and write on the very beginning of the year ,here I am almost six months later ... laboring for days and trying hard  to write a decent  post as a comeback...

       I do want to write and share quite often but with a toddler roaming in my house all day long and obviously  me running after him, it seems quite impossible to do the same.But from now on planning to post whenever possible ...

   

      To start off my first post,I want to start it with a sweet note...Something with the king of tropical fruits...any guesses ...MANGOES it is...Though its june and mango season is ending still you can get hold of those juicy mangoes from the market . Really amazing to see so many varieties of mangoes available these days from all over India at supermarkets be it  Dashehari and Langra from northen India,Banganapalli and Neelam from Andhra ,Totapuri,Mallika,Raspuri ,Kesar ,Pairi and not to forget ...the most beloved  variety of mango not only in India but abraod as well..Yes Alphonsos....known as Happoos grown in maharashtra,gujrat and konkan belt.

Chicken seekh kabab

Chicken seekh kabab

Seekh kebabs are the succulent  kebabs made from minced meat,herbs and spices which are put on the skewers and grilled till golden brown.This dish is served hot with lemon and chaat masala sprinkled on it and green chutney as a side sauce. 

Ingredients

  Minced chicken 1 Pound
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Garam masala 1/2 Teaspoon
  Ground black pepper 1/4 Teaspoon
  Cardamom powder 1/4 Teaspoon
  Ground cumin 1/4 Teaspoon
  Ground cashewnut    1/2 Teaspoon
  Nutmeg powder 1/4 Teaspoon
  Thick cream 2 Tablespoon
  Finely chopped onion 2
  Dry Mango powder (Aamchoor) 1/2 Teaspoon
  Chat masala powder 1/2 Teaspoon
  Ground green chillies     1/2 Teaspoon
  Finely chopped coriander 2 Teaspoon
  Egg     1

Directions

• Preheat the oven on 325 degree F.
• Put the Minced chicken/ keema in the strainer and drain off the excess water.
• Mix all the above ingredients to the mince/ keema and knead well with a wooden spoon or by hand.
• Keep it refrigerated for at least half and hour.
• Now with wet hands take a big ball of mixture and press it in the skewer and elongate it throughout the skewer.
• To give a colourful look press finely chopped coloured peppers to the kabab.
• Brush the kebabs with ghee or oil and set it in the oven tray .
• Place the tray in the preheated oven.
• Rotate the skewers quiet often and cook till done.
• Take out from the oven and let it stand for some time.
• Remove the kebabs from the skewers (optional ).
• Shallow fry the kababs till golden brown .(optional)
• Serve hot with green chutney and raita.

Notes

•   You can add fried onions to the mince to avoid the raw taste.fried onions will give a distinct taste.
• Let stand the kebabs after taking out of the oven and let it cool before removing it from the skewers.