June 27, 2011

Mango Burfi

I wanted to do this post a couple of days ago, for my parents anniversary. But my laziness got the better of me. Anyways, better late than never :-) My mum & dad completed 30 years of wedded bliss & few days ago, so here's a sweet post for the sweet couple .. Mango Burfi it is !!

Mango Burfi

Before I head to the recipe, let me tell you that I acually suck at recipes which need to be cooked till a particular consistency :-) so this one was obviously made under my mom's supervision.

Makes 10-12 Burfis

You Will Need:
  • 250g Mango pulp
  • 150g powdered sugar
  • 250g Khoya
  • 1 tsp cardamom powder
  • 2-3 drops yellow food color
  • A little bit of saffron dissolved on warm milk
  • Some chopped dry fruits ( I didn't use any )

How To:
  • In a heavy bottomed pan, take mango pulp & half the quantity of sugar & cook on medium flame till it is reduced to half the quantity
  • In another pan, add grated khoya & cook until it turns pink in color. Add the remaining sugar & cooked mango pulp. Stir on low flame for about 10 mins until, it reaches a semi solid consistency & the whole mixture comes off the pan
  • Add yellow food color, chopped nuts, carsamom & saffron & give it a stir. Remove from fire.
  • Spread it on a greased deep dish. once cool, cut into squares & serve ..

Store in an air tight container .. can be stored outside for about 2 days. If you wish to preserve longer, store in the refrigerator. Enjoi !!

June 13, 2011

Palak & Chana Pulao


After an overdose of all things mango, I made this over the weekend ...  A simple Pulao with spinach & chickpeas ..

This is very simple to make, you don't even have to add chickpeas, I did because I had some leftover cooked chickpeas on hand & I didn't have any green peas in the pantry. But I loved the addition of chickpeas anyways .. And, I love the fresh green color that spinach lends ... Take a look

Palak & Chana Pulao

You Will Need:
  • 4 bunches of spinach -
  • 1/4 cup chickpeas - soaked overnight or for 6 hrs
  • 1 cup Basmati rice
  • 4 green chillies
  • 2 onions - sliced lengthwise
  • 3 -4 cloves
  • 2 sticks of cinnamon
  • A small piece of ginger
  • 1 tbsp lemon juice
  • 1 tsp Garam Masala
  • 1 tsp Desi Ghee
  • Garlic - 3 cloves
  • Salt as per taste
  • 1 tbsp vegetable oil
How To:
  • Wash basmati rice in several changes of water. Soak in water & set aside for 30 mins. Meanwhile, wash & clean spinach. Chop finely & blanch along with green chillies. Once cool, grind into a smooth paste along with ginger & garlic.
  • Pressure cook chickpeas with a little bit of salt & set aside.
  • In a pressure cooker, Heat a tsp of desi ghee, add drained basmati rice & saute until aromatic. Add 1 1/4 cups of water & pressure cook. Once cool,  spread rice on a wide plate & set aside to cool
  • Heat oil in a heavy bottomed pan, add bay leaves, cloves & cinnamon. Add chopped onions & saute until they turn pink. To this add cooked chickpeas & add spinach paste & some salt. Cook on low flame for about 5 mins.
  • To this, add cooked rice, Garam Masala & mix well. Let it stand on low flame for about 5 mins for the flavours to absorb. Keep tossing in between so that the bottom doesn't get burnt
  • Add lemon juice & check for salt again. Give it a gentle mix.
  • Let it stand for about 5 mins.

Transfer to a serving bowl .. Serve with raita .. Enjoi !!!

NOTE: I am obsessed with making rice first & then mixing it with the prepared gravy .. But you can go ahead and add uncooked rice, water & pressure cook until  done :) Its a lot more easier, I just don't know, why I can't get myself to do it ...

June 10, 2011

Mango Rabri & my Blog turns 3 !!!

My blog turns 3 today !! Of course, I wanna celebrate .. And, Its Mango Rabri this time .. Don't blame me for posting 3 mango based recipes back to back :) Its the season of Mangoes  aftetrall ...

Mango Rabdi

You Will Need:
  • 1 litre full fat milk
  • 3 - 4 tbsp sugar
  • 1 medium sized mango - mashed or pureed ( I used Alphonso )
  • 2 tsp almond slivers
  • A bit of saffron dissolved in warm milk
  • 3 - 4 green cardamon - crushed & powdered
How To:
  • In a heavy bottomed vessel, boil milk & simmer till it reduces to half the amount. Add sugar & simmer for about 10 mins again.
  • Add the rest of the ingredients & mix well. Allow it to cool completely & refrigerate for a few hours. Pour into individual bowls & garnish with a few almond slivers & saffron strands .. Serve cold
Enjoi !!!

NOTE: Make sure you boil milk till it thickens & reduces to half the quantity. This will take about a good 20 mins. If you don't allow it to thicken properly, your Rabri will taste more like mango milkshake :) After refrigeration, it will thicken a bit more, giving it a creamy, melt in mouth, texture ..

June 6, 2011

South Indies: Uddamethi/Raw Mango Curry

I regret not having as many mango based recipes as I'd love to. And, now that the mango season is here, its never too late.

What I have for you today is a Raw mango curry from the Konkan region of Karnataka, I haven't made many konkani recipes, but it does have some unique recipes like this one .. I got this recipe from a beautiful blog, which is now abandoned, but I always peek into this space now & then ..

Raw Mango Curry


You Will Need:
  • 1 unripe Mango
  • A small lump of Jaggery
  • Salt as per taste
  • Fresh coriander for garnish
To Grind:
  • 4- 5 dry red chillies
  • 1 tsp coriander seeds
  • 1 tsp Urad dal
  • 1 tsp Fenugreek seeds
  • 1/4 cup fresh grated coconut
  • 1/2 tsp turmeric powder
To Temper:
  • 1 tsp mustard seeds
  • A generous pinch of Hing
  • A few curry leaves
  • 2 tsp oil
How To:
  • Peel & dice mangoes into small cubes a set aside
  • In a pan, heat a tsp oil & roast dry red chillies, coriander seeds, urad dal, fenugreek seeds until aromatic & allow it to cool. Grind this along with fresh coconut & turmeric, into a smooth paste using little water.
  • In a heavy bottomed pan, heat oil, splutter mustard seeds, add hing & curry leaves. To this, add mango pieces & saute for a minute. Add some water, salt & jaggery & allow it to simmer until the mango pieces are fully cooked. Once done, add the coconut paste & mix well. Simmer for about 5-8 mins on low flame.
  • Check for salt & garnish with some chopped coriander


Serve HOT with steamed rice .. Enjoi !!!

June 1, 2011

Guest Post on Kitchen Flavours - Congress Kadlekai

I know Lubna since my early days of blogging. She has a beautiful space with some great recipes. The other day, I got an e-mail from her asking me to do a guest post for her. I jumped at the opportunity, simply because sharing recipes is such a pleasure

Congress Kadlekai

Lubna wanted a recipe, that was very typical of Bangalore .. So what else could be better than some spiced Congress Kadlekai to munch on with fresh Filter Coffee !!!

So hop on to Kitchen Flavours, & take a look yourself ...