Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !

Pooris with Elaichiwala Aamras n Bibbe ( Tender cashewnut ) Upkari - Seasonal Breakfast !

For Pooris 

• Wheat Flour -1 Cup
• Salt to taste 
• Water as needed to prepare the dough
• Oil as needed to deep fry 

Method 
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 n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 

In a kadai add enough oil , heat it  n drop in rolled poori n after a second press a little in the middle n fry on both sides . 

Elaichiwala Aamras ( Mango pulp with cardamom ) 

• Alphonso Mangoes- 2 large or any other variety 
• Milk- 1/4 th cup 
• Sugar - Little  
• Freshly Crushed cardamom powder  - 1/2 tsp  .

Method 

Peel mangoes n chop them.  Blend the chopped mangoes, milk, sugar  . Let the paste be thick. Sprinkle the freshly crushed cardamom powder .  

Tendle Bibbe Upkari  ( Gherkins n tender cashew nut stir fry )

• Tendle /Gherkins - 12 
• Tender Cashewnuts - 100 counts 
• water -1 cup 
• Salt to taste 

Seasoning 

• Oil-2 tsp 
• Mustard seeds-1/2 tsp 
• Hing/Asafoetida.. 2 pinch 
• Green chilly slit..1 
• Broken red chillies - 2 

Garnish 

• Grated coconut - 2 tbsp 

Method 
Wash n add the tender cashew nuts in boiled water , cover n keep aside for 1/2 an hour n then peel the skin .. 

Wash n chop the gherkin n  thinly slice them  length  wise . 

In a kadai add oil , splutter mustard seeds,,add hing , then slit green chilly ,  add torn dry red chilles , peeled cashwenuts , sliced gherkins along with salt n water , cover n cook till done . Add grated coconut n mix well .