MAMBHAZHA PACHADI / MANGO PACHADI

 Hey all ! Mango season is here :-)

Guess all of us love mangoes..

To make it more interesting

here I am with a gravy recipe

made with riped mangoes :-)

MAMBAZHA PACHADI / MANGO PACHADI:

Recipe cuisine: Indian / Recipe category: Side Dish
Prep time: 10 mins / cook time: 15 mins

FOR THE GRAVY:
Mangoes riped : 2 medium sized
Turmeric powder : 1 tsp
Jaggery : 1/4 cup
Coconut milk : 1/4 cup
Oil : 2 tsp
TO TEMPER:
Ginger grated : 1 tblsp
Curry leaf : as needed
Green chilly : 4 pcs
Mustard : as needed
Cumin seeds : 1 tsp
Hing : 1 pinch
Urad dal : 1 tsp
Gram dal : 1 tsp
METHOD:
Peel the skin of mangoes & cut into
small cubes.

Heat pan, add oil & the mango cubes.
Let it cook in medium flame for 2 mins.
Once tender, use a masher & mash the
mangoes. Make it like a puree. Add turmeric
powder & mix well.

If you are using fresh or frozen coconut,
grind it & add to the puree. If you are
using coconut milk, just add it.
Let it cook for another 2 mins. Then
slowly add the jaggery & mix it well.
Let it disolve completely. Now the
colour of gravy will change depending
on the colour of jaggery. Cook it in low
flame for 10 mins.

Heat another pan in medium flame,

add the things under "To Temper".
Fry slightly till the dal turns golden brown.
Switch off the flame & transfer t to the gravy.
Give it a stir.

Enjoy sweet and spicy gravy with rice / roti :-)

NOTE:
* I used riped mangoes as I dont like the sour
taste of raw mangoes. Same recipe can be done
with raw green mango
* While tempering, pls add mustard first in the
oil. Once the mustard seeds pops out, then add dal
& let it turn golden brown. Then add remaining
ingredients. Pls fry in low to medium flame, if not
everything will burn & will give an unpleasant taste.
* Adding ginger is optional.
* Adding more chilles will give a sweet & spicy taste.
Dry red chilles can also be used.
* I used very light coloured jaggery so the colour of
gravy did not change. If you use dark brown jaggery,
the gravy will look brownish colour. But the taste will
still be the same :-)

Please do try and give your feedback..

Your comments and feedback are really important to me:-

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

MOOLI PARATHA / RADISH PARATHA

Hey all ! Here I am with another paratha recipe..

My friend was asking me to try mooli paratha,

since I posted aloo paratha..I tried it and came

out good as well.. So lets enjoy hot parathas :-)

MOOLI PARATHA RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course

Prep time: 30 mins / cook time: 30 mins

FOR THE DOUGH:

Wheat flour : 2 cups

Water : As required

Salt : As required

Oil : 1 tsp + 1/8 cup for frying parathas

FOR THE STUFFING:

Radish grated: 2 medium sized

Coriander (chopped) : 1 tblsp

Ginger grated : 1 tsp

Green Chilly (chopped)  : 2 pcs

Cumin seeds : 1 tsp

Cumin powder : 2 tsp

Garam masala : 2 tsp

Salt : As required

Oil : 2 tsp

METHOD:

Take flour in a bowl, add salt & water slowly.

Start to knead the dough and make a smooth dough.

Pls make sure dough is not sticky or not hard.

Now add 1 tsp oil & knead the dough again.

Cover & keep aside in a air tight container for

15 - 20 mins.

Peel the skin of radish & grate it. Add salt &

 turmeric powder and keep the plate slanted.

After 10 mins, the water will drain. Now

squeeze gently to remove any excess water.

 

Heat pan & add oil.. Once hot, add cumin seeds/

ginger & chilly. Toss it for 2 mins & add grated

radish / cumin powder /garam masala powder.

Toss it for 2 mins in low flame & add coriander.

Switch off the flame & let it cool down.

Now make even round balls of both the stuffing

& the dough. The dough ball should be bigger than

the stuffing.

Now take a dough ball & roll it to form a small disc.
Apply water all over the disc and place radish stuffing
in the middle. Pls start to cover the stuffing with dough
as per the pics below :) Keep the dough stuffed with radish
 upside down till you finish stuffing the remaining dough.

Now grab the first dough stuffing & dust it with as much
wheat flour as possible both the sides. Start to roll the
dough stuffing gently with a rolling pin and make parathas.

Heat pan in medium flame. Once the pan is hot, transfer

the parathas. Start to cook both the sides with 1/2 tsp of oil.
Once parathas turn golden brown colour both the sides, remove it .
Continue the same process for rest of the parathas :)

Serve hot parathas with your favourite sabji / dahi & achar :-)

NOTE:
* The dough should be soft & firm. If it is sticky or hard,
parathas will become hard.
* We can also use the water we squeeze out from radish,
to knead the dough.
* For the stuffing, please use masala of your choice.
* While rolling the stuffed dough dusting flour is important.
In case if the dough breaks and stuffing comes out, the flour
will help to patch the same.
* I like to roll the parathas thin, if you want pls roll it a bit thicker.
* For frying paratahs, I used olive oil. Ghee or butter can also
be used.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

GULAB JAMUN :-)

Hey all ! Starting this week with a

 sweet note "Gulab Jamuns" !!!

 This sweet is very close to my heart 

as this is the first sweet  I learnt from my mom..

This is the first sweet I made for

 my in laws & also after I came to US :-) 

I am so happy to share this recipe here :-)

Made this sweet recently for my 

friend's daughter's birthday party:-)

GULAB JAMUN RECIPE:

Recipe cuisine: Indian / Recipe category: Dessert

 Prep time: 20 mins / cook time: 20 mins

INGREDIENTS:

Gulab Jamun Mix : 1 Pkt (500 gms)

Milk : as required 

Sugar : 2 Cups

Water : 1 & 1/2 cups

Elaichi / cardamom powder : 2 pinch

Liquid colour (red) : 2 drops

METHOD:

In a bowl knead the milk powder by adding

milk little by little and make a smooth dough.

Make even round balls without any cracks.

Heat oil in a medium flame for frying the balls.

Meanwhile start to prepare sugar syrup. In medium

flame, mix sugar & water. Add elaichi powder& liquid colour.  

Once it has bubbles, switch off the flame. Sugar must dissolve

completely.

Now once the oil is hot, start to fry the balls and

transfer it to the sugar syrup immediately.

Repeat the process again for all the balls. Let it 

soak in the sugar syrup for 3 to 5 hours minimum.

The balls will double in size & will give a soft texture.

Add chopped dry fruit of your choice (optional).

Enjoy mouthwatering Gulab jamuns :-)

NOTE:

* I used full cream milk for kneading the dough.

Low fat milk can be used as well.

* Make the balls into smaller rounds as it will double 

in size after soaking in the sugar syrup.

* Adding elaichi powder & liquid colour is optional.

Kesari powder can also be used.

* Adding chopped dry fruits is optional.

* Soaking the balls for minimum 3 hrs is must. If not

the balls might not absorb the sugar syrup.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)