Thursday, July 9, 2015

Pooris , Kesarwala Aamras ( Mango pulp with Saffron strands ) ,Chitrana with Ground Masala ,Sambar /Small /Shallot Onion Chutney,Stuffed Baby Bittergourds n Sabudana kheer .

 Pooris , Kesarwala Aamras ( Mango pulp with Saffron strands ) ,Chitrana with Ground Masala ,Sambar /Small /Shallot Onion Chutney,Stuffed Baby Bittergourds n Sabudana kheer . 

For Pooris 
  • 1 Cup-wheat Flour 
  • 1/2 Cup-Water 
  • salt to taste 

In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made , . If you keep the dough for a long time then the pooris will soak up lot of oil...

Kesarwala Aamras ( Mango pulp with Saffron strands ) 

  • Alphonso Mangoes- 2 large or any other variety 
  • Milk- 1/4 th cup 
  • Sugar - Little  
  • Saffron strands - a few .

Add saffron strands in little warm milk for about 10 mts .

Peel mangoes n chop them 

Blend the chopped mangoes, milk, saffron strands , sugar . Let the paste be thick 

Sprinkle a few saffron strands as garnishing . 

Chitrana with Ground Masala . 

Cooked Rice- 2 cups

To grind 

  • Grated coconut- 1 tblsp  
  • Chana Dhal - 1tsp 
  • Cumin seeds- 1/2 tsp 
  • Coriander seeds- 1 tsp 
  • Methi seeds- 1 pinch 
  • Dry Red chillies- 3 
  • Pepper corns- 4 
  • Tamarind - Tamarind seed size 
  • Salt to taste . 

Oil-2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- 1 sprig
Peanuts- 2 tsp
Dry red chillies- 2

Dry roast chana dhal, cumin seeds, coriander seeds, dry red chillies , pepper corns , Methi seeds .Cool n grind it along with grated coconut , tamarind n  salt to a semi coarse paste .

In a kadai add oil , splutter mustard seeds, add curry leaves , torn dry red chillies, peanuts n fry for a while , add the ground paste n fry for a minute or two . Add the cooked rice n mix well .

Serve hot . 

Sambar /Small /Shallot Onion Chutney

  • Sambar /Small /Shallot Onion  - 1 fist 
  • Dry red chilly -4 to 5
  • Fenugreek seeds- 2 pinch  
  • Coriander seeds-1 tsp
  • Urid dhal-1/2 tsp
  • Tamarind- Tamarind seed size 
  • Jaggery - a very small piece 
  • Salt to taste


  • Oil-1 tsp
  • Mustard seeds-1/2 tsp 


In a kadai add a tsp of oil n roast the small onions . Remove it ... 
Then roast  the dry red chillies, Fenugreek seeds, coriander seeds n urid dhal separately n then grind the above along with tamarind n jaggery ..remove it add salt n then give the seasoning 

Note : In a bowl add water n add the small onion n keep aside for an hour  ... this will aid in fast removing of the skin.

Stuffed Baby Bittergourds !
  • Baby Bitter gourd - 20
  • Tamarind - Marble size
  • Turmeric powder- 1/2 tsp
  • Salt to taste
  • water - 2 cups

 To grind to powder n the stuffing

  • Dry red chillies- 10 /12  ( i used byadagi ) or according to the taste
  • Roasted gram- 1/4 th cup
  • Grated dry copra- 1/4 th cup
  • Cumin seeds- 1/2 tsp
  • Garlic flakes- 3
  • Salt to tasteMethod

    Grind all the ingredients meant to grind to a powder .

    wash the baby bitter gourd n  make vertical slits .

    In  a vessel add water , tamarind, turmeric n salt ... n drop the slit Baby bitter gourd , boil till its soft but not mushy . Take out and  pat it dry . once cool , stuff the ground masala powder n tie it with a thread tightly . 

     Heat  oil in a deep kadai n gently drop a few  stuffed baby tied bitter gourd's n cook till crisp n follow the same frying procedure for the remaining stuffed tied bitter gourd ...  
Sabudana kheer !
  • Sabudana /Sago-1 cup 
  • Milk-1/2 litre  
  • Sugar-1/4 th cup
  • Vanilla custard powder-1 tsp 
  • Saffron strands -few 
  • Cardamom powder -1/4 th tsp 
  • Almonds -10 
Soak Sabudana for 1/2 an hour. 

Soak almonds in water for about 20 mts . peel n slice it . 

 Soak saffron strands in little warm milk . 

In a deep pan  add milk n boil it , now add the soaked sabudanas to the milk. boil it well .. then add sugar , custard powder , mix well  ,make sure that the milk boil on low to medium flame till the sabudanas are fully cooked and the kheer thickens. Stir the kheer so that it does not stick to the bottom of the pan. add the saffron soaked milk . switch off the flame add the cardamom powder n garnish with sliced almonds !

Serve it either hot or cold  !

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