Mango Sweet Pancake

It it so happened that one of aunt has 2-3 mango trees at her place of different varieties. One of them variety was Chandrika a mango variety. OMG it smells awesome. Its a variety we can't cut them have we have to squeeze and drink the pulp. Having 10 mangoes made me lustrous to venture out on to a new dish. May be its a premature dish but, innovations are made to build it up on ;)

Serves 6
Ingredients:
Chandrika ripped mango/ Any juicy mango with more pulp - 6-7
Atta/Godumai mav/Wheat flour - 200gms
Rice flour/Chawal ka atta/Arici mav - 100gms
Sugar/Jaggery - If the mango is bit tangy. It dint add any sugar content as my mangoes were high on sweet.
Water - 100ml
Salt - 1/2tbs
Elaichi powder - If you are allergic to mango smell add some to the batter
Ghee - 20gms
Oil - 5tbs
Baking soda - 1tbs

Method/Vidhiee:
1. Remove the skin of the mango and squeeze the pulp on to a bowl.
2. I know its bit messy job but, guess what end result is a treat so go on :)
3. Beat them add salt and baking soda. I have not added any artificial colours to the batter as the mango colour itself is good.
4. Mix them well and add wheat flour, rice flour.
5. Avoid lumps hence, beat them well. Add water as and when required.
6. Make as a dosa batter.

7. Heat a pan add some oil. Once its hot pour one portion of batter using a hallow laddle.
8. Make it thick. Cook it in low flame add 1/2tbs of ghee to each pancake.

9. Shallow fry them. Turn gently to another side when one side turns brown.
10. It would not come in a perfect pancake as the pulp makes it soft.
11. Hence, handle gently.
Serve hot topping with honey on top. Do not serve when the heat is gone.

Yummy Caramel Oats with Baked Apple

It's been days that i have posted something. Here, comes a interesting dessert which just happened one evening.

There were just apples oats which on my shelf. It's said if your are obsessed with something you create :)))

Serves 4

Ingredients:

Apples -2

Green grapes - to garnish

Pomegranate - to garnish

Oats - 200gms

Malted cocoa/Bournvita/Boost - 4tbs

Honey - 2tbs (Can be substituted with powdered sugar)

Boiled milk - 200ml

Salted butter - 2tbs

Salt - 1/4tps

Baking soda - 1tps

Dalchini/Cinnamon powder - 1tps

Method/Vidhiee:

1. In a pan dry roast the oats till they become crisp.

2. Do it in a low flame. Keep them aside.

3. In a bowl add the malted cocoa or boost, honey, milk. Mix them well.

4. To it add the cinnamon powder.

5. Add the 1 and 1/2tbs of butter and beat well.

6. Make a semi liquid consistency.

7. Meanwhile grease the baking tray with remaining butter.

8. Cut the apple lengthwise of 2inches thickness.

9. Remove the seeds and cut them.

10. Place the apple pieces adjacent to each other in 3-4 rows.

11. Keep few to be layered in the end.

12. Add 150gms of toasted oats to the cocoa mixture.

13. Mix well and pour them on to the apple slowly covering all the apple pieces.

14. Keep some mixture to pour at last.

15. Now again place the remaining apple pieces, sprinkle the remaining oats then over it pour the cocoa mixture.

16. Pre-heat microwave Owen for a min in high.

17. Bake the dessert in microwave high for 12-15mins (Remember baking completely depends upon your microwave brand and model)

18. Once its done you can serve hot as a dessert or cool it fridge and serve chill after few hours.

19. Garnish with grapes and pomos.

Note: Its, bit sticky but yummy :)) Try it you would love it !!!

Melagu Jeera Rasam/Melagutani Soup

Hope you must have heard or had Melagutani soup.Well it's one of the oldest south Indian recipe.
Its mostly had to cleanse the lungs. But, yes anytime you can have this rasam except when your stomach is suffering from heat.

Ingredients:
Melagu/Black pepper cons/Kali Mirch - 4-5
Jeera/ Jeeragam/Cumin seeds - 3tbs
Thoor dal/ Thuvaram paruppu - 2tbs
Curry leaves - 3arc
Tamarind/Puli/Imli - 50gms
Water - 4cups
Ghee/Clarified butter - 2tbs
Oil - 1tbs
Rasam powder - 1tbs
Asafatida - 1/2tbs
Turmeric powder - 1/2tbs
Green coriander leaves - chopped
Salt - 1 to 1 1/2tbs

Method/Vidhiee:
1. Soak the tamarind in 4 cups of water for 15mins.
2. After 15mins crush the tamarind using hand.
3. Squeeze them and strain tamarind water. keep aside.
4. In fry pan add oil and roast the dal. Once it starts turning light brown add the jeera, pepper cons.
5. Be careful as pepper splutter. Add asafatida 1/4tbs to it.
6. Cool them and grind them to a paste.
7. Add few tbs of water as required.
8. In a pan add the tamarind water.
10. Add turmeric powder and boil the tamarind water until the metal smell & taste fades away.
11. It takes approx ten mins to boil.
12. If you find the tamarind water getting thick or reduced you can add water about 1cup.
13. Rasam has to be watery hence, do not make it thick.
14. Now add salt to the tamarind water and the paste.
15. Mix well and add chopped green coriander leaves.
16. In a fry pan add ghee temper mustard seeds, dry red chillies, asafatida, curry leaves.
17. Add the tempering to the rasam.

Your hot hot melagu jeera rasam is ready to serve.
Its better to drink than to mix with boiled rice.Add more green coriander if you prefer.

Simple Besan Kadi

It's been many days that i wandered around recipes of Rajasthan and Gujarat.
One common of them is Besan ki Kadi. It's one of the basic kadi which i make at home.
Can be serve with boiled rice, Aallo choka, Aaloo tikki, Poori, even Sukha rotis.
Remember if you have sensitive stomach please avoid this recipe.
Or if you are allergic to gram flour avoid it.

Serves 4

Ingredients:
Besan/Gram Flour/Kadala Mav - 250 gms
Red chilly powder - 1tbs
Asafatida - 1/2tbs
Yogurt - 2 cups
Mustard seeds - 1tbs
Dry red chilly - 2
Curry leaves - 2 arc
Green coriander leaves - as per your taste
Green chilly slit - 1
Sugar - 1/2tbs
Salt to taste
Oil or ghee can be used - 1/2 tbs

Method/Vidhiee:
1. Sieve the besan to avoid lumps.
2. Heat pan and dry roast the besan so that the raw smell fades away.
3. Cool it.
4. Whip the curd with no place of lumps in it.
5. Add red chilly powder, salt, sugar, garam masala, green coriander a bit to the besan.
6. Mix well and add the curd and mix well.
7. Avoid lumps.
8. In a pan pour the liquid and boil it at medium flame.
9. Keep stirring occasionally as lumps may form.
10. Once the liquid starts to boil add a pinch of Asafatida powder to it.
11. In a small frying pan add oil. Once oil or ghee turns hot add mustard seeds, rest of Asafatida, green chilly slit in middle, curry leaves.
12. Temper them and add to the liquid.

Your tasty Kadi is ready to serve.