Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !

Banana chips/wafers

                                                                                 

Banana chips are my most favorite snack since childhood.Though we get readymade banana chips in indian stores in US ,i am little skeptical about the oil used by them for frying.I always wanted to try this recipe at home since a long time but was not possible as the special kind of surti banana used to make these chips are hard to find in indian stores here.

Surti raw bananas have a hard, green peel, and a slightly yellowish flesh inside.They are thicker than normal raw bananas, and longer as well.The peel too is thick and needs to be cut using a knife or peeler.They are also called as kerala banana or Nendran banana.This weekend when i had visited indian store i could luckily find some of these bananas.If you make chips with banana which have just begun to ripe,it will give little sweet taste to wafers.I borrowed this recipe from my aai and i am very much happy with the end result.

          Ingredients

• 2 Surti banana(unripe)
• Coconut oil for frying
• 1-2 tsp Salt
• 4-5 tablepoons water

         (Serves 2-3)

         Method of preparation

• Heat the oil in a deep non-stick pan on a slow flame.
• Apply some oil to your hands before cleaning the banana
• Cut both the edges of banana and make light vertical slits on the raw banana peels while taking care not to slit the raw banana.
• Remove the banana peel using your fingers.
• Mix 2 tsp of salt with 4-5 tbsp of water in a bowl and mix well till the salt dissolves completely and keep it aside.
• Slice half the raw banana using a slicer directly into the hot oil.
• If this step looks difficult for some, then they can slice the banana on a plate and they fry them taking care not to stick the pieces together while frying.
• Allow the banana slices to cook for a while and then add 1 tsp of salt-water mixture to the oil.Be careful while doing this as there is spluttering of oil during this step.
• Continue cooking the chips on a medium flame till they turn crisp from both the sides and the spluttering sound of oil-water stops,while stirring occasionally. Remove the banana chips from the oil and drain the excess oil.
• Repeat the same procedure to fry remaining banana chips. 
• Cool completely and serve or store in an air-tight container.

          Note

• I have used coconut oil for frying as it's more healthy and tasty,you can opt for other varities of cooking oil as per your choice.
• Use good slicer to make this banana slices, as thinner the slices more crispier the chips.
• This variety of banana gives natural yellow color after frying so no need to add turmeric powder to the salt water.
• If you want chips to be more spicy you can sprinkle some chilli powder or pepper powder as per your choice after frying.

          
          Happy frying !

Corn dhokla cupcakes

                                                                             

I had prepared this dish for an goan foodmania competition last year.I had seen this recipe in Tarla dalal madam's website,but i have made few changes in the proportion of ingredients as per my need.The main innovation in my recipe is i have tried making these dhoklas in cupcakes.

It's a must try healthy recipe for the people who love dhokla,corn and cupcakes! It can be best served for breakfast,tiffin or as evening snack.I know that this simple recipe will win you many praises.Specially kids will love this recipe because of it's attractive shape.

          Ingredients

• For dhokla mixture
• 1 Cup- Sweet corn kernels
• 1 Cup- Rava/sooji
• 1/2 -Cup yogurt/curd
• Salt - as per taste
• 1/2 tsp turmeric powder
• 1 tsp -Green chilli and ginger paste
• 2 -Teaspoon Fruit salt/Eno
• 2-Teaspoon Lemon juice
• 1- tsp oil(for greasing)
• 1/2 cup Water

          For tempering

• 2 tsp-oil
• 1 tsp- mustard seeds
• 1 tsp- white sesame seeds
• 1/4- tsp hing

          For garnishing

• Finely chopped coriander (handful)
• Grated coconut 1 Tablespoon

          Servings (makes around 6 normal size cupcakes)

          Method of preparation

• Make a smooth paste of corn kernels and tranfer it in the bowl.
• In the same bowl add curd,semolina, salt, ginger green chili,turmeric powder paste and ½ cup of water.
• Then add lemon juice and fruit salt.Once you add fruit salt bubbles will start forming on the surface.
• Grease the cupcake moulds with some oil.
• Gently mix it and transfer the batter into cupcake moulds.
• Place the cupcake moulds with batter in steamer and steam for around 15-20 minutes.
• Once they are done check by pricking toothpick in the cupcakes.
• Once it's cooled unmould dhokla.
• Prepare tempering using hing,mustard seeds,sesame seeds, and oil.Pour it evenly on dhokla cupcakes.
• Garnish with coriander and  grated coconut.
• Serve with green chutney.

          Note

• If you don't like to make dhokla in cupcakes you can make it in thali.

          Happy steaming !

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Vanilla chocochip cupcakes (Eggless)

                                                                                     

Vanilla chocolate chip capcakes are my favorite ones.A super simple cupcakes made with simple ingredients.They are low on fuss,and need no embellishments.A cupcake goes great alongside a cup of coffee or tea.

After many trials and errors I can say this recipe is a sure shot success.Cupcakes will be perfectly soft,moist and spongy and it tastes simply great ! The chocolate chips are an easy way to add some oomph to a simple cake! The chocolate chip cupcake is best-suited for kids and for adults who are young at heart!


         Ingredients(makes around 12 regular size cupcakes)

• 1 and 1/2 cups(225 gms)-Maida/All purpose flour 
• 1 cup (250 ml) -Thick Curd/ Dahi 
• 3/4 cup (200 gms)- Castor Sugar 
• 1/2 tsp -Baking soda - 1/2 tsp
• 1 and 1/4 tsp - Baking powder  
• 1/2 cup (125 ml)-Oil
• 1 and 1/2 tsp-Vanilla essence
• 2-3 tablespoons Chocochips

          
         Method of preparation 

• Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper.
• Sieve maida twice and keep aside. 
• Mx sugar and curd until sugar completely dissolves. 
• Add baking powder, baking soda to the mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next, slowly add maida in portions at a time and blend with above ingredients.
• Beat well with a whisk/hand blender until creamy and thick.
• Finally add chocochips to the mixture and preserve few for topping.
• Fill the mixture untill 3/4 th in the cupcake moulds.Put few chocochips on the top. 
• Bake in preheated oven at 180 degree C for 20-25 mins till a toothpick inserted into a cupcake comes out clean. 
• When done, the cupcakes will be very lightly golden brown around the top edge.
• Cool completely on a rack.

          Note

• You  can use same level of softened butter instead of oil.
• Increase or decrease chocolate chips level as per  your taste.

                                                                       
         Happy baking !
                                                                                 

                                                                         

Tarri poha

Tarri poha

Tarri poha is a classic street food that is popular across all parts  of maharashtra especially in Nagpur.A plate of piping hot poha is one comfort food that is healthy too.I have tasted this dish in pune.

Tarri poha is the poha which is served with tarri which is thin spicy gravy made from chickpeas(green,white or brown chickpeas as per your choice).In my recipe i have used white variety of chickpeas(kabuli chana) as i love them.This dish can be one of the best option for breakfast.


         Ingredients to prepare poha

• 2 cup thick flattened rice
• 1 medium sized onion(chopped)
• 2Green chillies(chopped)
• 1 Potato cubes
• 1 tbsp Oil
• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 1/2 tsp Hing 
• 1/2 tsp Turmeric powder
• Salt to taste
• Coriander leaves(handful for garnishing)
• Grated coconut(optional for garnishing)

          
          Ingredients to prepare chickpea curry (tarri)

• 1 and 1/2 cup dried white chickpeas,soaked overnight
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp Turmeric powder
• 1 tbsp ginger garlic paste
• 1 medium sized onion(chopped)
• 1 tomato(chopped)
• Few curry leaves
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• 1 cup water
• Coriander leaves(handful)

          To garnish tarri poha

• Coriander leaves(optional) 
• Chopped onion(Optional)
• Lemon juice
• Sev

          
         Method of preparation of poha 

• Heat oil in a  wok on medium flame.
• Add mustard, cumin seeds and hing. 
• Add the onion & green chillies, saute till the onion becomes translucent. (You can brown it also if you want)
• Add turmeric powder and salt. Mix well.
• Once it starts splutter, add potatoes.
• Cover the lid and let it fry till potatoes are cooked.
• Take flattened rice in a bowl,add water and soak them
• Drain the water immediately. 
• Now add this soaked flattened rice in the wok.
• Saute the poha for 5 mins on medium flame. 
• Garnish the poha with grated coconut and coriander leaves

          
         Method of preparation of tarri (chickpea curry)

• Wash the soaked chickpeas and cook them till they are soft.
• Heat oil in a wok. Add mustard & cumin seeds.
• Once it starts spluttering, add the curry leaves, chopped onion & saute till the onion turns golden brown.
• Add the garlic-ginger paste & saute till the raw aroma goes away.
• Add the turmeric powder & red chilli powder. 
• Add chopped tomato,saute till it melts.
• Add garam masala.
• Add salt to taste and add the cooked chickpeas.
• Add one cup water & let it boil for 5-10 mins.
• Tarri is ready let it cool down a bit before plating .

         
         Final step for plating tarri poha

• Place the poha on the plate. 
• Pour the curry(tarri)over the poha slowly.
• Garnish with some sev, chopped onion and coriander leaves.
• You can add lemon juice, if you want.
• Serve hot.

         Happy cooking !
     

Aluche appe (Colocasia leaf appe)

                                                      

Aluche appe

I innovated this recipe for "monsoon veggies" competition in goan foodmania group on facebook.While thinking about posting creative and healthy dish made out of monsoon veggies I ended up in making Aluche appe.

I stay in Pune where it’s just impossible to find monsoon veggies other that alu (colocasia).So the only option left was using alu in my innovative recipe. This recipe is very healthy, tasty and can be prepared from easy available ingredients. It can be best option for breakfast, tiffin, and evening snack. I have given here very simple recipe; variations of it can bedone as per personal choice.

                      

      
         Ingredients

• Chopped alu(colocasia) leaves ( 1 cup)
• Rawa (1cup)
• Curd (1cup)
• Ginger garlic chili paste (1and half tablespoon)
• Jeera (1tsp)
• Salt (as per taste)
• Baking soda (½ tsp)
• Oil (for brushing appe pan)

                  

      
        Method of preparation

• Take equal quantity of rawa and curd mix together.
• Then add baking soda to the mixture mix nicely and let it rest for around 3 hours.
• After 3 hours add chopped alu(colocasia) leaves, ginger garlic chili paste, crushed jeera and salt.Mix well.
• Heat the appam pan and apply oil in each of its grooves.
• Now add a spoon full of batter in each groove.
• Cover the pan with lid and cook for around 4-5 minutes
• Flip the appam with help of spoon and cook for another 2 minutes.
• Remove from appam pan and serve hot with green chutney.

        
        Happy cooking !

       

     

Whole wheat pav (pao)

Whole wheat pav

Pav or bread rolls are very popular in almost all the parts of India mostly because of recipes like pav bhaji,vada pav,bhurji pav,missal pav etc.Pav means a small loaf of bread, this word has been derived from pão a Portuguese word for bread. Portuguese were the first one to bring yeast to india, which produced the doubled bread loaves. 

The art of bread making is a legacy which came to goa by the Portuguese.The Goan pão is a culinary masterpiece.Growing up in the Goa we had no use for the alarm clock.Our early morning wake up call was in the form of typical horn Ponk! Ponk! by poder on his bicycle.It was part of being goan and the the tradition still continues.

I always wanted to bake my own bread but I wanted healthier version of it. I planned to prepare famous goan dish chicken xacuti today which is served with pav. Pav with xacuti is the perfect combination instead of roti or chapati.

Being a doctor by profession I know the unhealthy effects of refined flour so I tried the healthy version of ladi pav using wheat flour. No butter or milk or eggs used in the recipe which makes it even healthier.The pav had a great soft texture and my hubby was also delighted.I made smaller buns instead of bigger ones.Nothing beats a homemade pav in terms of taste, texture and hygiene.

                                       

Yeast soaked in water and sugar 

        
        Ingredients ( serves 8-10 pav)

• 3 cups whole wheat flour
• 1.5 cup water
• ½ tbsp dry active yeast
• 2 tbsp oil
• 1 tbsp sugar
• 1 tsp salt                                                                                                                                            

  

  Mix all the ingredients and knead the dough 

        Method of preparation

• Warm the water. 
• Dissolve sugar in the water.
• Sprinkle the yeast and stir.
• Keep aside for 10 minutes or till the yeast bubbles up and froths.
• While the proofing is happening, sieve the flour with salt.
• Add the oil to the flour.
• Now add the frothy yeast.
• First mix everything, and then start kneading the dough.
• The dough has to be smooth and light. Grease the dough with oil.
• Keep in a large bowl and cover loosely with kitchen napkin.
• Keep aside for around 2 hours until the dough doubles up.
• If it requires keep aside for some more minutes. Take the dough on a lightly floured surface. This naturally deflates the dough.
• Now make balls from the dough. Shape the balls into circular shape and place these on the greased pan.
• To get the ladi pav, keep some gap between the pav.
• You can also make small buns and let these bake separately without touching each other.
• Cover again loosely with the kitchen napkin and let it rise again for about 30-40 minutes till it fully doubled up.
• Preheat the oven to 190 degrees C and bake for around 35-40 minutes till you get the pav are all done and baked.                                                       

Round dough balls kept in  greased tray for baking

         Note

• You can also brush the pav with oil or melted butter once they are baked to give them a glaze. 

         

        Happy baking !

                                                                             

Pav ready after baking 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

Corn tomato bhurji

I love corn since childhood. In the process of formulating new dishes made using corn I finally invented some of the dishes like Corn tomato bhurji, Corn paratha, Corn cutlets etc. Corn tomato bhurji is one of my personal favorite, easy to make with simple ingredients.It can be perfect side dish with bread. It can also be best option for breakfast, for tiffin or side dish in a veg meal with fulka.

One basic thing I would suggest to make any corn dish tasty is that corn kernels should be tender n not dry. I don’t buy ready made corn kernels(sold in packets) from market whereas I remove corn kernels from the cob on my own.You should use this corn kernels fresh (within 3-4 days) and if you use them after refrigerating for long time then they happen to dry out and loose moisture and taste. 

        Ingredients

• Corn kernels (1 cup)
• Onion chopped (1/2 cup)
• Tomato chopped (1/2 cup)
• Coriander leaves to garnish
• Salt and Sugar (as per taste)
• Turmeric powder (1/4 tsp)
• Chili powder (1/2 tsp)
• Garam masala (½ tsp)
• Green chili chopped (1)
• Oil (1-2 tablespoons)
• Ginger garlic paste (1 -2 tsp)
• Tomato ketchup (2-3 tablespoon) 
• Chaat masala (1/4 tsp) 
• Cumin powder ( 1/2 tsp) 
• Coriander powder (1/2 tsp) 

      Method of preparation

• Grind corn kernels to make thick paste.
• Heat oil in a pan. Add ginger garlic paste, green chilies and sauté till fragrant.
• Add chopped onions and sauté till translucent. Then add tomato pieces and mix well, let it cook for a while.
• Later on add corn kernel paste and mix well. Add some water if you need. Then add seasoning like turmeric powder, chili powder, garam masala, Chaat masala, cumin powder, coriander powder, salt, sugar and mix evenly. Cook for around 3-4 minute.
• Lastly add tomato ketchup mix well. Garnish with coriander leaves n serve hot.

        Happy cooking!

Mini papad samosa

                                                        

Papad samosa is a crispy and crunchy snack that one can enjoy over a cup of hot tea of coffee.Recently I came across one recipe called Papad paneer on the internet,where the outer covering was made with papad and inner stuffing was made with paneer.

Getting inspired from this recipe I thought of making papad samosas with potato n peas stuffing.Believe me it turned out to be super tasty n also easy to make.I served these samosas with mint chutney.

        Ingredients (serves 4)

        Outer covering 

• Papad 4 (normal size)  
• Water (as per requirement) 

                                                           

Potato peas stuffing

        
        For stuffing

• Boiled n mashed potatoes (2 medium sized)
• Green peas (1 tablespoon)
• Onion chopped (1)
• Cumin seeds and mustard seeds (1⁄2 Teaspoon)
• Ginger garlic paste (1 tsp)
• Turmeric powder and chili powder (1/4 tsp each)       
• Salt (as per taste)
• Garam masala (1/4 tsp)
• Asafetida (1/4 tsp)
• Chopped green chili (1)
• Chopped coriander leaves (handful)
• Lemon juice (tsp)
• Sugar (1/2 tsp)
• Oil for frying and Tempering (as per requirement)

                                                                                   

Wet the papad halves using brush dipped in water.

        
        Method of preparation

• In a pan take a teaspoon of oil n give tempering with asafetida, cumin, mustard seeds. Saute for a while then one by one add green chili, onion and ginger garlic paste.
• Once the color of onion turns golden then add green peas and saute for 2-3 minutes more .Later on add turmeric powder, chili powder,garam masala, lemon juice, salt, sugar and coriander leaves. Mix well .Let it cool for some time. Stuffing is ready.
• Now take the papad and cut each into half. Wet each papad half to soften using a brush .
• Then fold into a cone, like for samosa, and put stuffing into cone and seal the edges by dampening with a little water and pressing it.
• Heat the oil,once oil is hot enough for frying ,drop the samosas into the hot oil and gently fry until the papads puff and become white. Drain excess oil using tissue paper.
• Serve immediately with green mint chutney or tomato ketchup.                                                                                                                                                  

Roll the wet papad to make cone

Fill the stuffing in the cone and join the ends.

       
        Note

• The stuffing in the samosa and even the outer covering i.e papad taste can vary according to personal choice. 
• For making bigger size samosas bigger size papad can be used.

       

        Happy Cooking !

Methi Aloo Cutlets

                                                     

Methi aloo cutlets

Aloo and methi are made for each other! Whether as a subzi,tikki or cutlets  the twosome is sure to win the hearts of both, young and old. 

Idea of making these Methi alu cutlets came in my mind when I was desperately trying to find out new tasty as well as healthy recipe from methi leaves. 

Aloo Methi cutlets are extremely delicious combination of potatoes and fenugreek leaves(methi).These cutlets are really a quick and tasty evening snack dish.It can be also served as veg starters,as an option for kid’s tiffin or can also be served by stuffing in Pav (Methi aloo burger).

                                                       

Ingredients for making cutlets

    

       Ingredients

• 1 cup boiled, peeled and mashed potatoes
• 1 cup finely chopped methi leaves
• 1/2 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp ginger garlic paste
• 1/4 cup finely chopped onions
• Salt to taste
• 1 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 1 tsp red chili powder
• 1/2 tsp dry coriander powder
• 1/2 cup bread crumbs for rolling
• Oil for shallow frying
• Serves ( 3-4)

                                                         

Frying potato and methi 

                                                                          

Final mixture ready for making cutlets

         

        Method of preparation

• Heat some oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger garlic paste   and sauté on a medium flame.
• Add the onions and sauté on a medium flame. Then Add the potatoes, fenugreek leaves mix well and cook for a while covering the pan.
• Now add remaining spice powders like garam masala, dry mango powder, chili powder, turmeric powder, coriander powder and salt mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
• Remove from the flame and allow it to cool completely.
• Once cooled, make medium size round balls of this mixture.
• Roll each ball in bread crumbs in such a way that the balls are evenly coated from all the sides.
• Now Shape them into round cutlets using the palm of the hand.
• Shallow-fry in hot oil to a golden color. Pat-dry with kitchen paper to remove excess oil.
• Serve hot with green coriander chutney or tomato ketchup.

Round balls of mixture with bread crumbs

                                    

       Note

• You can add chaat masala instead amchur powder.
• Boiled potatoes should be soft and mashed very well to make the delicious and well shaped cutlets.
• Methi leaves can be replaced with spinach leaves to make spinach potato cutlets. Rest all ingredients and procedure will remain same.
• Instead of bread crumbs rava can be used.

       Happy Cooking!

Mango Sheera (Ambyacho Sheero)

Normally I make sheera around once in a week for breakfast. It is mostly the regular sheera or sheera by adding ripe bananas.

I always wanted to try mango sheera but due to some or the other reason it couldn’t happen. Today I remembered that I already had mango pulp in my freezer which was given by my mom.She had given me homemade mango pulp of mankurad mangoes from our own backyard in goa.

This mango sheera recipe is just exactly the way we make regular sheera. The only addition is of mango pulp. So what you get is a sheera with mango taste and aroma, without any artificial flavor and color, it turns out really flavorful and looks pleasant too.It’s really perfect healthy dish for kids tiffin box because of its taste and color.

        Ingredients

• Rava/ Semolina (1 cup)
• Mango pulp (1/2 cup)
• Sugar (1/2 cup)
• Milk (1 cup)
• Water (1 & 1/2 cup)
• Salt (a pinch)
• Cardamom (1 powdered)
• Ghee (2-3 tablespoons)
• Cashew nuts (5-6)

        Serves (3- 4)

      Method of preparation

• Heat ghee in a thick bottomed pan.Add the rava and fry till they change color and you get a lovely aroma. Add cashew nuts and continue to fry for a minute or two.
• Heat 1.5 cups of water separately. Add this hot water to the rawa and cashew nuts mixture, stir well.
• Add milk and sugar, continue to stir.
• The semolina absorbs both water and milk and will swell. You have to stir continuously so that the mixture does not stick at the bottom of the pan.
• After 1 or 2 minutes, add mango pulp. Stir again well and ensure that the mango pulp is mixed well without any lumps.
• Add cardamom powder and Stir till the moisture reduces. Cover with a lid and cook for 1 or 2 minutes more.
• Garnish mango sheera with extra cashews.( as per need)

        
        Notes

• Choose mango that is sweet and less in fiber. I used Mankurad pulp from goa.
• I used preserved mango pulp but compared to preserved one fresh would be better in taste ,available during mango season.
• Ghee and Sugar can be reduced as per your need.
• I have not used  Saffron (4-5 strands optional) in this recipe but you can add if possible as it goes good with mango flavor. If you don’t have it just skip it.
• Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
• Dry fruits can be added as per personal choice.For e.g. Almonds, pistachios or raisins.

      

        Happy Cooking !