MANGO BOONDI / SWEET BOONDI / PRASHAD BOONDI

One more mango dish of the season... maybe the last one as the mango season has come to an end.
I tried out sweet boondi adding mango puree to the gram flour. It turned out perfect. We usually make sweet boondi as prashad during festive days and sometimes the fine variety of  namkeen sev is mixed together with the boondi to balance the taste.

Ingredients:
Gram flour/ besan .... 3 tbsps
Mango puree ........... 6-7 tbsps or as much needed to make the batter.
Baking soda .......... 1 pinch
Salt .......................  1/8 tsp (2-3 pinches)
Sugar .................. 1/2 cup
Water .................. 3/4 cup
Cardamom powder .. 1/8 tsp
Saffron .................. few threads
Muskmelon seeds ..... 1/2 tbsp
Unsalted pistachios ... few (chopped)
Silver varq ............. for garnishing. (optional)
Oil ...................... to fry  the boondi

Method:

1. Take the gram flour, mango puree, salt and baking soda in a bowl.

2. Mix well to make a smooth batter of dropping consistency.

3. Heat oil in a pan and spoon some batter into a ladle with holes placing it over the pan.

4. Reduce the heat and knock the ladle with a spoon so that the tiny droplets of batter fall into the oil. Fry them to a golden brown colour turning them with a spoon to fry evenly. Repeat the procedure until the batter is used up.

5. Now take the sugar in a saucepan. Add water, saffron and cardamom powder. Bring it to a boil. Keep stirring with a spatula until it is thick and one string consistency. Spoon in the muskmelon seeds and stir.

6. When the sugar syrup is almost to the point where it starts crystallizing, add the fried boondi and stir stir quickly until the boondi is well coated and each grain is separated.

. Allow it to cool and put it in a serving bowl. Garnish with sliced pistachios and silver varq.

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Sweet Boondi

 

CARROT AND BEETROOT SAMBHARO / GUJARATI SAMBHARO / GUJARATI WARM SALAD

Sambharo is a Gujarati warm and crunchy stir-fried salad served as an accompaniment with the meals or with snacks like fafda, papdi and dhoklas.  It is made with grated or finely diced vegetables like cabbage, carrot, beetroot, raw papaya and radish either separately or combined together. A simple tempering of mustard seeds, asafoetida, curry leaves is added along with finely chopped green chillies, coriander leaves, salt and lemon juice for flavouring.

Ingredients:
Beetroots .... 2 small
Carrots ....... 2 small
Muskmelon and pumpkin seeds .. 1 tsp each (optional)
Mustard seeds .. 1 tsp
Fenugreek / methi seeds .. 1/3 tsp
Asafoetida ... a generous pinch
Curry leaves ... 1 sprig
Green chillies ... 1 tbsp (finely chopped)
Lemon juice .... 1 tbsp (add more if you like)
Salt ........... to taste
Oil .......... 2 tbsps

Method:

1. Wash, peel and grate the carrots and beetroots.

2. Roast the muskmelon and pumpkin seeds and set aside for garnishing.

3. In a pan add the oil and add the mustard seeds, methi seeds and asafoetida.

4. When they crackle add the curry leaves and the green chillies.

5. Tip in the grated vegetables. Saute for a minute.

6 Season with salt and lemon juice. Keep stirring for half a minute. The vegetables have to remain crunchy. Do not overcook them.

7. Finally add the chopped coriander leaves.

8. Garnish with roasted seeds before serving.

Video link

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TEN SEEDAI / HONEY SEEDAI / CRISPY RICE FLOUR BALLS WITH HONEY

Seedai is a Naivedyam dish made on Krishna Janmashtami in Tamilnadu as an offering to Lord Krishna. They are tiny marble sized balls made out of rice flour along with other ingredients and deep fried. Seedai can be made sweet or savoury. The sweet version is made with jaggery or sugar. I have tried making them with honey.

Ingredients:
Rice flour ..... 1 cup
Maida / all purpose flour ... 1 tbsp
Honey ...................... 7-8  tbsps
Dessicated coconut ......... 1 tbsp
Sesame seeds ................... 2 tsp
Cardamom powder .......... 1/4 tsp
Ghee / clarified butter ...... 1 tbsp
Milk ..................... 2-3 tbsps as needed.
Ghee or oil .... for frying

Method:
In a bowl mix the rice flour, maida, honey, dessicated coconut, sesame seeds, ghee and cardamom powder.
Add milk little by little and knead to a smooth dough.
Make small marble sized balls and set aside.
Heat ghee or oil in a pan. Fry the balls carefully on low flame until crisp.

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MANGO MALAI SHAHI TUKDA / CRISPY BREAD ROUNDELS WITH CREAMY MANGO

Mango is my favourite fruit and I can never stop trying out more and more recipes each season. Here is a variation of the traditional Hyderabadi dessert, Shahi Tukda. I had some home made malai, which combined with mango pulp made an excellent topping.

Here goes the recipe.

Ingredients:

Bread slices ..... 4

Mango pulp .... 1 cup

Malai / home made cream .. 1/2 cup

Cardamom powder ....... 1/8th tsp

Sugar ................. 2 tbsps

Ghee / clarified butter .... 2 tbsps

Crushed pistachios ......... 1 tbsp

Red currants or cherries ... for garnishing

Silver varq .................... for garnishing

Method:

Cut the bread slices into roundels using a cookie cutter.

Heat a flat bottomed pan and melt the ghee. 

Shallow fry the bread roundels on low flame until crisp and golden brown.

In a pan cook the mango puree and malai together until well blended. It takes about 2-3 minutes.

Add the sugar and cardamom powder. Allow it to cool.

Place the fried breads in a serving platter and spoon the mango malai mixture on them.

Spread it evenly and sprinkle the crushed pistachio nuts.

Garnish with silver varq and red currants or cherries.

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KUNDAPUR CHICKEN CURRY / KUNDAPURA KOLI SAARU / KORI ROTTI

Kundapur is located in Udipi district of Karnataka. This city is known for it's beautiful architecture, ancient temples, scenic beaches and above all it's cuisine especially non vegetarian dishes.
Kundapur chicken curry is a very hot dish prepared with freshly home made masala using Byadgi chillies along with other spices. Byadgi chillies are grown in the town of Byadgi in Karnataka. They have a lovely red colour but are less spicier. If you don't have Byadgi chillies you can use Kashmiri chillies instead.
This curry can be served with ghee rice, appams, dosas, idiyappams. The most popular combo is with flaky roti addressed as Kori Rotti, meaning chicken and roti. Traditionally this curry is made with country chicken or farm chicken which takes a little longer to cook but gives the best taste. Kokams are also used in most of the preparations to give the tangy flavour to the curries.
This recipe may not be exactly like the one from Kundapur because I have reduced the quantity of spices and chillies according to my family's preference as we don't eat very spicy food. If you are a spicy food lover do add more spices and enjoy this fiery dish.

Ingredients:
Chicken ........ 500 gms
Onions .......... 2
Tomatoes ....... 1
Kokams ......... 4-5 (soaked in water) - optional
Ginger paste .... 1 tbsp
Garlic paste .... 1 tbsp
Bay leaves ..... 2
Cinnamon ... 1 piece
Curry leaves ... 2 sprigs
Asafoetida ..... 1 pinch
Turmeric powder .. 1/4 tsp
Coconut milk ........ 1/2 cup
Oil ...................... as needed.
Salt ................... to taste

Kundapur Masala:
Byadgi chillies ...... 5  (add more if you like)
Coriander seeds .... 1 tsp
Cumin seeds ........ 1/2 tsp
Methi seeds .......... 1/4 tsp
Black pepper corns ... 1/4 tsp
Dessicated coconut .... 1 tbsp
(Dry roast and grind the masala.. If you are making more quantity to store keep it dry. If using the same day you can make a paste by adding little water)

Byadgi Chillies 

Method

1. Wash the chicken pieces. Marinate them with half of the Kundapur masala, salt and turmeric powder,

2. In a pan heat 2-3 tbsps of oil and fry the onions until translucent.

3. Add the tomato, garlic and ginger paste. Add a cup of water and simmer to cook. Grind it to a paste.

4. Soak the kokams in water.

5.Now take a heavy bottomed pan and heat 2 -3 tbsps of oil. Add the bay leaves, cinnamon. When they give out an aroma tip in the asafoetida and the curry leaves.

6. Next add the blended onion tomato paste. Saute for a minute.

7. Add the marinated chicken, salt and turmeric powder. Saute until the chicken changes the colour.

8. Now add the remaining masala powder, kokum water (discarding the kokums), more water to cook the chicken depending on the gravy texture you need. With rice we need more gravy whereas with rotis and dosas we like it thicker.

9. Simmer to cook until almost done. It takes about 20 minutes approximately. Towards the end stir in the coconut milk and give one or two boils.

          Kori Rotti 

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