Mango Sheera

Now a days I am busy with my parents, sis and her family. My little niece keeps me busy through out the day. Today I took a chance to post this very special seasonal recipe for u. Sheera is a traditional dish of Maharashtra. It's a Mango season, so my co-sister, Shrawani suggested me to make it with Alphanso Mango Pulp.

Ingredients
Medium Rava (Semolina) - 1, 1/4 Cup
Sugar - 1 Cup
Mango Pulp - 1 cup
Pure Ghee - 1 cup
Milk - 4 cups
Cashew nuts for garnishing


Procedure

Heat ghee in a heavy bottom Kadai. Roast rava on low flame till it turns slightly golden brown. You will get nice smell of roasted rava now. Transfer it into a plate and let it cool. Blend Mango pulp and milk together. Now in same Kadai, take 1 teaspoon of ghee and add Pup and milk mixture to it. Let it boil for few seconds. Add roasted rava stirring continuously so that no lumps will form. Cook it for one minute. Add sugar and mix properly. Cook till all the liquid has been absorbed and sheera leaves the sides. I have used Alphanso mango, so the colour of Sheera is natural. If you want, you can add yellow colour. Garnish it with Cashew.

I would like to contribute this recipe for cooking4allseason's Mango Mela!

and Shanti krishnakumar's Sweet Time event.

Masale from my kitchen

Today I thought I will share my kitchen's masale which I use in my every day's cooking. As I mentioned earlier, our daily cooking is mixture of Maharashtrian and Karnataka cuisine. These masales are the dry powder made with different spices. So Maharashtrian's favorite Goda masala which we use in every curry or Aamti (Dal in Marathi). And my Aatya's special Masala pudi which we use in Muddi pallya or any other sabji and Sarin pudi in saar or huli (Dal in Kannada) for u……………

Goda Masala

Ingredients

Coriander seeds (Dhania) - 250 gms
Cumin seeds (jeera) - 1/2 Cup
Black cardamom (Badi Ilaychi) - 10 gms.
Cinnamon (Dalchini) - 10gms
Cloves (laung) - 5 gms
Bay leaves (Tejpatta) - 6-7
Black Stone Flower (Dagad phool) - 5 gms.
Nagkeshar - 5gms.
Star Anise (Badam phool) - 5gms.
Dry red chili - 50 gms. (I used Bedgi Mirchi)
Grated dry coconut - 1 cup
Sesame seeds (til) - 50 gms.
Asafetida (hing) - 10 gms.
Salt - 1 teaspoon
Oil - 1/4 Cup

Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Take half of the oil in kadai and fry coriander seeds till it turns to brown and keep aside. Then fry cumin seeds in same kadai. Now heat remaining oil in kadai and fry all the spices one by one. Spread the spices in a plate. Now roast red chilies for 3-4 minutes. Keep aside to cool. Roast dry coconut on low flame till it turns slightly brown. Roast sesame seeds. Now mix all the ingridients, hing and salt. Make a thin powder in mixer. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can be stored for several months.




Masala Pudi

Ingredients

Coriander seeds (Dhania) - 500gms.
Dry red chilies - 250 gms. (I used Bedgi Mirchi)
Cumin seeds (jeera) - 2 tablespoon
Shahjeera - 1 teaspoon
Fenugreek seeds (Methi dana) - 1 tablespoon
Grated dry coconut - 1/2 cup
Nagkeshar - 2 teaspoon
Mustard seeds - 1/2 teaspoon.
Black Stone Flower (Dagad phool) - 1 tablespoon
Bay leaves (Tejpatta) - 4
Black cardamom (Badi Ilaychi) - 3
Black pepper (Mire) - 1 tablespoon
Cinnamon (Dalchini) - 10 gms.
Star Anise (Badam phool) - 4
Asafetida (Hing) - 20 gms.
Pure ghee - 4-5 table spoon.


Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in pure ghee. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.



Sarin Pudi

Ingredients

Coriander seeds (Dhania) - 250gms.
Cumin seeds (jeera) - 1 tablespoon
Fenugreek seeds (Methi dana) - 1 teaspoon
Shahjeera - 1 teaspoon
Cinnamon (Dalchini) - 5 gms.
Black Stone Flower (Dagad phool) - 1 tablespoon
Black pepper (Mire) - 2 tablespoon
Mustard seeds - 1 tablespoon.
Grated dry coconut - 1/4 cup
Dry red chilies - 100 gms. (I used Bedgi Mirchi)
Asafetida (Hing) - 20 gms.
Oil - 4-5 table spoon.

Procedure

Clean coriander seeds and cumin seeds. Remove the stems of red chilies. Roast Coriander seeds in a kadai. Now fry all the remaining spices one by one in oil. Cool it for some time. Grind it in a mixer to a thin powder. Sift the masala with sieve. Grind the remaining powder in the sieve to a thin powder. Mix it well. Store it in airtight glass jar. It can also be stored for several months.

Shengdana (peanut) Chutney

Dry chutneys plays very important part in Maharashtrian's food. There are varieties of dry chutney like sesame, coconut, dalya……….. But among all of them 'Shengdana (peanut) Chutney' is a queen chutney. It is always been a big part of my life. It can be eaten with roti, paratha, bhakri or bread. My cousin brother, Rohit loves this chutney with curd. His favorite breakfast and lunch in childhood was Da_Cha_Po (Dahi, chutney ani Poli). Really shengdana chutney with curd tastes awesome.

Ingredients
Roasted Peanuts - 1 cup
Red chili powder - 3 teaspoon
Cumin seeds - 1 teaspoon
Garlic cloves - 2-3 (optional)
Sugar - 1/4 teaspoon (optional)
Salt to taste


Procedure
Take roasted peanuts (I always keep the skin of peanuts as it is ), Red chili powder, Cumin seeds, Garlic cloves , Sugar, Salt in a mixer. Blend it to a coarse powder. Do not make a thin powder. Store in a airtight box. You can store it for a month also. Tikhat Mithachi Puri and shegdana chutney is a best combination to carry while travelling.

Susla (Puffed Rice Upama)

In these vacation days every mom is having tension of evening snacks for her children. So this Susla (Puffed Rice Upama) is the better option…. Quick & easy too. It is healthy, low fat and nutritious dish. This is one of the favorite breakfast dishes at my father's place.

Ingredients

Puffed Rice (Murmura) - 4-5 cups
Chopped onion - 1 medium
Green Chilies - 2-3
Coarsely grinded Roasted chana dal (dalya) - 1/4 cup
Peanuts - 2 teaspoon
Lemon - 1
Sugar - 1/4 teaspoon
Salt to taste

For Tadka
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafetida - a pinch
Curry leaves - 5-6

Coriander and grated coconut for Garnishing

Procedure

Wash neatly the puffed rice. Soak it for 5-6 minute.
Heat Oil in kadai and make tadka with given ingredients. Fry peanuts till it becomes brown. Now add chopped green chilies and onion. Saute it till onions becomes transparent. Now add soaked puffed rice, Coarsely grinded Roasted chana dal, salt and sugar and mix well. Keep a lid and cook it for 3-4 minute on low flame. Squeeze lime and mix it. Serve with Coriander and grated fresh coconut. The combination of yellow, green and white looks very beautiful.

My contribution to Trupti's Cooking For Kids: Rice Event and Sharmi of Neivedyam

Ragi Mudde mattu Avarekai Sambar

Three years back, when we shifted to Bengaluru, we came to know this new dish "Ragi Mudde". It is a steamed ball of red millet flour. It is a Iron reach dish. We ate this in some hotel one day. It was awesome. But I was not knowing the recipe of it, then I asked my house helper Jaya to teach me this healthy recipe because being a Kannadiga, she makes it often in her house. She made avarekai sambar with it.

Ragi Mudde

Ingredients

Ragi flour - 2 cups
Water - 4 Cups
Oil - 1 tea spoon
Salt - 1 tea spoon

Procedure

Take water in a heavy bottom pan and oil and add salt and oil into it. When water started boiling nicely, pour the ragi over the water . Remember, do not stir it otherwise it will get clumpy. When water starts boiling for another 2-3 minutes then it will cover all the flour completely. Now after this stir it with round wooden stick (it's called as Kolu here). Mix nicely so that no lumps should form. Keep the lid and keep another 2-3 minutes to cook it properly. Remove it from the stove and when the mixture is warm, wet your hand with water and make balls of it. Serve hot ragi mudde with Avarekai sambar or with any gravy. If you like, you can add some pure ghee on ragi mudde while eating.

Avarekai Sambar

Ingredients

Avarekai (Flat Beans )- 1 cup
Onion - 1 medium
Tomato - 1 small
Potato - 1 small
Garlic cloves - 2-3
Grated coconut - 2 tablespoon
Red chili powder - 1 teaspoon
Sambar powder - 2 teaspoons
Oil - 2 teaspoon
cumin seeds - 1tsp
mustard seeds - 1/2tsp
Asafetida - a pinch
Turmeric powder - 1/2 teaspoon
Salt to taste


Procedure

Grind onion, tomato, garlic, grated coconut, red chili powder and sambar powder in mixer to a thin paste. Wash, peel and cut potatoes into small cubes. Heat oil in kadai and make tadka of mustard, cumin seeds, asafetida and turmeric powder. Add potatoes and avarekai and saute it for 2 minutes. Then and the grinded paste and mix it neatly. Now add 1 cup of water and salt. Cook it with lid on low flame till vegetables cook properly.

This recipe goes to Shama's Village Special Recipes