Fresh Mangodi ki Subzi

This recipe comes from the western state in India, Rajasthan. Mangodes are usually sundried mini dumpling made up of lentil flour. But in this recipe I prepared fresh Mangode to make this curry. It gievs more delicate taste to the curry.

Ingredients: For approx. 4 servings
To make mangode:
Yellow moong dal - 2 cups
Gram flour (besan)  - 2 tbsp
Turmeric powder - 1 pinch
Red chili powder - 1 pinch
Jeera  - 1 tsp
baking powder - 1 pinch
Cooking oil for deep frying
Salt as per taste

To make curry:
Yogurt  - 1/2 cup
Asafoetida powder - 1 pinch
Bay leaf  - 1
Cumin seeds  - 1/2 tsp
Dried red chilies - 2-3
Ginger paste  - 1/2 tbsp
Tomato puree  - 2 tbsp
Garam masala powder  - 1/2 tsp
Red chili powder  - 1 tsp
Coriander powder  - 1 tbsp
Turmeric powder  - 1/2 tsp
Cooking oil  - 2 tbsp
Salt  as per taste

Method:
To make Mangode:

• Soak green moong dal overnight. Next morning, grind moong dal using very little water.
• In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.
• In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.

To make curry:

• In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.
• In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.
• When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.

Garnish and Serving suggestion:
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.

Diwali Special: Namkeen poha chivda (Crunchy snack)

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack.

Ingredients :
Thin Poha (flattened rice) - 2 cups
Peanuts - 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews  - 1/2 cup
Golden raisins  - 1/4 cup [OPTIONAL]
Garlic cloves - 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies - 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder - 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering - 2 tbsp

Method:

• In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
• In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
• Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
• Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
• Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
• Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.

Enjoy this crunchy snack with Masala tea or Kesariya chai.

Khandvi: A Gujarati delight

Khandvi is a very delicate Gujarati snack. It takes little patience and practice to make these beautiful rolls. But it’s worth trying.

For Khandvi batter:
Besan (Gram flour) – 1 cup
Yogurt – 1 cup
Water – 1/2 cup
Green chili paste – 1 tsp
Ginger paste – 1 tsp
Lemon juice – 1 tbsp
Asafetida powder (Hing) – 1 pinch
Turmeric powder – 1 pinch
Salt as per taste

For Tempering:
Mustard seeds (rai) – 1 tsp
Curry leaves – 5
Green chilies – 2 chopped
Fresh cilantro – 1 tbsp finely chopped
Fresh grated coconut – 2 tbsp
Cooking oil - 2 tbsp

Method:

1. In a large bowl, add sieved besan, ginger paste, green chili paste, turmeric powder, asafetida powder and salt. Now add yogurt and water to it. Mix thoroughly. There must be no lumps and batter should be smooth.
2. In a thick bottom pan, cook this batter, stirring continuously. It starts to thicken. Keep stirring for approx. 5 minutes or till done.
3. Now keep the back of two steel thalis or any other large smooth area ready.
4. Take some batter on the back of each of these thalis and quickly spread them in very thin layer.
5. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes.
6. Roll each stripe gently and arrange these rolls neatly in a serving dish.
7. For tempering, heat oil in a pan and add mustard seeds. When mustard starts splattering, add curry leaves and chopped green chilies. Sauté for a minute and pour it evenly on the rolled Khandvi.

Garnish and serving suggestions:
Garnish Khandvi with fresh grated coconut and fresh chopped cilantro. Serve immediately.

Fruit Custard

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

• Custard powder (Vanilla flavor) - 2 tbsp
• Whole Milk - 3 cups
• Sugar - 4 tbsp
• Seedless grapes - 1 cup
• Apple - 1
• Banana - 1/2
• Pomegranate seeds - 1/2 cup
• Almonds - 8
• Cashew nuts - 8

Method:

1. In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
2. In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
3. Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
4. Mix well and turn the heat off.
5. Cool it down at the room temperature and then refrigerate.
6. Clean and cut all the fruits in bite size pieces and keep aside.
7. Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.