Friday, 22 June 2018

Mango Mastani | Pune's Mango Mastani | How to make Mango Mastani at home


I had been wanting to taste this mango mastani for quite a while after coming to Pune but never got a chance. This year after seeing so many posts from dear blogger friends and how they were describing it to be a Pune speciality, I so wanted to have it. So as many would recommend, I too went to a nearby outlet of 'Sujata Mastani' to have it. But was so diasppointed when what I got was a thin runny and over sweet milkshake. No ice cream and no toppings. I am sure that I was at the wrong place at the wrong time. If I had been to an outlet in the Pune city I would not have been disappointed. Also I later came to know that for toppings you need to order special mastani. 

Anyways as I had no plans to travel to the city during the summer, I decided to make my own mastani. It is so easy to put up and such a treat in the summer when mangoes are plenty. So I made it one fine Sunday afternoon, and bohoo the hubby was very delighted to have it after his afternoon nap. And it looks so pretty too that you will think twice before having them ;) It is said that Mastani, the beautiful Muslim princess who stole the Maratha Peshwa ruler Bajirao's heart is the inspiration behind the name of this drink. Mastani is said to be one of the most beautiful and elegant lady in Indian history. And hence this beautiful drink is also named so after the beautiful Princess warrior. 

And I also read here that, initially when this drink was served people used to remark 'mast' (awesome in Hindi) and hence this drink was named Mastani. If you are in Pune and would want to have this, try at Sujata Mastani or Gujjar Cold Drink. I have not personally had them here but have read rave reviews about them. Also have heard that the Custard Apple Mastani too tastes awesome. So now shall we see how to make them at home, if you are not coming by Pune anytime soon :) I know mangoes are sill available, so grab them and make some Mastani before they disappear from the market !







Preparation Time : 10 minutes

Cooking Time : 30 minutes


Serves : 3-4 persons


I Used:


Mango - 2 cups chopped
Sugar - 1 tbsp
Milk - 1 cup (boiled, cooled and chilled)
Ice cream  - 2-3 scoops
Almonds - 1 tbsp (slivered)
Pista - 1 tbsp (sliced)
Tutti frutti - 1 tbsp
Glazed cherry - 2-3 nos (cut into 2)
Mango cubes - few for garnish



The Way:


1. Peel and chop the mangoes roughly. Take them in a blender. Add sugar and give a quick blend. Now add milk (boiled, cooled and chilled) and blend to a smooth puree


2. Pour this thick milkshake into a tall serving glass

3. Add to it a large scoop of ice cream 

4. Top it with tutti frutti, slivered almonds, sliced pistachos, glazed cherry and some mango chunks (if needed)


5. They taste great when chilled. So I keep the mangoes and milk in fridge before making them. Or you can add some ice cubes while making the mango puree

Notes:

  • I used a large banganapalli mango to make this. Alphonso would taste even better
  • I used vanilla flavour ice cream. You can use any flavour like mango or pista of your choice
  • Toppings are purely your choice. I use the ones I have available at that time
  • You can even use canned mangoes to make this
  • Serve it immediately else the ice cream would melt
  • Add sugar (or skip) as per your preference
  • Do not add water while pureeing the mango. The milkshake should be thick and creamy
Cheers,
Chitz
a

Thursday, 24 May 2018

Kumbalanga Pachadi | Winter Melon Pachadi | Ash Gourd Pachadi | Kerala Onam Sadhya Recipes


How are you beating the heat this year? This year (as I might have kept mentioning in my earlier posts as well ;)) it is slightly overwhelming for me. I am doing all that I can to keep hydrated as much as possible. While summer is fun with all the fruits and popsicles and cold treats and ice creams, it is also very difficult to have as well as cook a full fledged course. All you can think of is to eat watermelons and gulp down glasses of spiced buttermilk. But one has to eat as well right :D So I make many sorts of pachadi as well as it is light and also cold and very easy to make. Doesn't make life difficult in kitchen. You must have understood that by now, coz just last week I posted Vazhaithandu pachadi :D So this pachadi too fits the bill.. It is cold and refreshing with a stir fry and some matta rice :) Isn't it ! So let's see how to make this easy pachadi.

My other pachadi recipes are..

Cooking Time : 30 minutes


Serves : 3-4 persons


I Used:


Kumbalanga/Winter Melon/Ash gourd - A heaped ¾ cup
Green Chilly - 2 nos - slit
Water - ½ cup
Salt - As Needed

To Grind:
Grated Coconut - A heaped ¼ cup
Mustard
Curd
-
-
½ tsp
1 cup

To Temper:
Coconut Oil - 2 tbsp
Mustard  - ½ tsp
Red Chilly - 2 nos
Curry leaves - 2 sprigs

The Way:


1. In a saucepan take the cubed kumbalanga (winter melon/ash gourd), slit green chilly & salt along with ½ cup water & cook them over medium flame


2. Meanwhile grind together grated coconut and mustard. When they are ground well add curd & give another pulse or two so that the curd is mixed well

3. When the kumbalanga is cooked well, check if there is too much water. If then keep only about 1/4 cup and discard the rest. If there is too much water, the pachadi will turn too runny

4. Now add the ground coconut mixture & stir well.  Make sure the flame is very low & it does not boil. This may take about a minute or two. Once mixed well, remove from flame. Do not allow it to boil much, else the curd will curdle


5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve


Notes:

  • Can add ½ tsp cumin seeds and/or a ½ inch piece ginger also while grinding. Since my family does not prefer them I do not add
Cheers,
Chitz

Tuesday, 22 May 2018

Unakka Chemmeen Pacha Maanga Curry | Unakka Chemmeen Maanga Muringakka Kootan

Kerala Style Dried Prawns & Raw Mango Curry with Drumsticks



And here I am with the last post of the season with dried shrimps. I promise :) My stock of the dried prawns is over :D So this is a recipe of the summer season coz the dried shrimps are paired with raw mangoes to make this gravy. It is a yummy tangy gravy that you can make when you do not have fresh fish in stock to enjoy a fish curry. Here in this gravy tamarind is not used, instead the raw mangoes impart the necessary tanginess for the gravy.. It is easy to make and you can pair it with aviyal or any thoran or stir fry of your choice. Deeps liked this gravy and did ask for a second helping (proof that he liked this and I can continue to make it as part of our menu ;)) and so this is going to be a regular whenever I get hold of some dried shrimps. So let's see how to make this yummilicious gravy..

Other recipes with Dried Shrimps:

Unakka Chemmeen Chammanthi Podi | Dried Shrimp Chutney powder
Unakka Chemmeen Roast | Dried Shrimp Fry

Other recipes with Mango:





Recipe Source: Adapted from Here


Preparation Time : 15 minutes

Cooking Time : 45 minutes


Serves : 3-4 persons


I Used:


Dried Shrimp - ½ cup
Raw Mango - 1 no (big sized one - totapuri/kilimooku) - cut into cubes
Drumstick - 1 no - cut into 2 inch long pieces
Shallots - 4-5 nos - sliced
Ginger - 1 inch piece - sliced
Green Chilly - 2 nos
Curry leaves - 3 sprigs
Red Chilly powder - 2 tsp
Turmeric powder - ¼ tsp
Salt - As Needed
Water - As Needed

To Grind:

Coconut  - ½ cup

To Temper:

Coconut Oil - 2 tbsp
Shallots - 4-5 nos


The Way:


1. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse and once done, drain them and keep aside for 10-15 minutes



2. Now heat a man chattai (earthen pot) or a kadai. Add the washed dried shrimps and roast on medium/low flame for 5-10 minutes till they turn golden in colour. Once done and dried, remove them on to a plate



3. If you have bigger shrimps and would want to remove their heads and tails now would be a good time to do so


4. Then in the same man chatti or pan take the roasted shrimps, drumstick, cut mangoes, sliced shallots, sliced ginger, green chilly, 1 sprig curry leaves, red chilly powder, turmeric powder and salt (add cautiously as dried shrimps already have salt in them)


5. Add water and mix well. Cook them on high flame till water begins to boil


6. When it starts boiling, reduce the flame to low and cover the vessel and cook till everything is cooked. Check occasionally to see that water doesn't evaporate off completely and they get burnt. This would take around 15-20 minutes




7. Meanwhile grind grated coconut to a smooth fine paste by adding water. Once the mangoes and shrimp is cooked, add the coconut paste to it and stir well. Check for salt and hotness. Add accordingly if required


8. Cook for another 10-15 minutes in low flame 




9. Meanwhile heat coconut oil in a tadka pan. Add sliced shallots and fry them till golden brown

10. Once the gravy is done, pour this tempering on the gravy and add 2 sprigs of curry leaves and give a gentle stir



Serve with rice and a stir fry of your choice!



Notes:

  • The tanginess for the gravy comes from the raw mangoes. So add accordingly. I used the whole of a kilimooku/totapuri mango. If you are in doubt, first add half of the mango. Then once the shrimp and mangoes are half cooked, check for the tanginess, add more if needed 

Cheers,

Chitz

Sunday, 20 May 2018

Unakka Chemmeen Roast | Unakka Chemmeen Fry | Kerala Style Dried Shrimp Roast | Dry Prawns Fry | Dried Prawns Stir fry

Unakka Chemmeen Ularthiyathu | Unakka Chemmeen Mulakittathu


I'm back with another delicacy with dried shrimps :) See that's what I do when I get hold of something exotic to us.. GO overboard ;) But this is also something that you all would love and enjoy. It's a roast or fry with the unakka chemmeen or dried shrimps (prawns).. You know what Deeps asked when I served this dish. "Deep fried???"  I was like, "No, shallow with 2 tbsp oil ;) That's the magic here.. Looks and feels like a deep fry, but have used minimal oil here. And I paired this with some spinach dal and cabbage poriyal.. Oh my, it tasted just awesome with the dal ! You can have it with kanji (rice gruel) as well and I'm sure you wouldn't need another side dish :) or just dal or mild gravy. This is so easy to make and will take your simple meal to another level. And spice and shallots, feel free to increase or decrease according to your needs..So let's see how easily this is made :)



Preparation Time : 10 minutes

Cooking Time : 30 minutes


Serves : 2 persons


I Used:



Dried Shrimp - 1 cup
Shallots - 6 nos
Red Chilly - 2 nos
Coconut Oil - 2 tbsp
Curry leaves - 2 sprigs
Red Chilly powder - 2 tsp
Salt - As Needed


The Way:


1. Peel the shallots and rinse them well in water. Take the shallots and red chillies in a mixer jar and coarsely pulse them 2-3 times. Do not have to grind them to a smooth paste

2. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse. Once done, drain them and keep aside


3. Heat coconut oil in a pan/kadai. Splutter the curry leaves

4. Now add the coarsely pulsed shallot-red chilly mix. Saute them for about 3-4 minutes in medium flame


5. Then add the rinsed dried shrimps and give a quick mix. Keep sauteeing for another 4-5 minutes till they start to become dry

6. Now add the turmeric powder, red chilly powder and salt (Dried fish will already have salt in them, so add cautiously) and give a nice stir

7. Reduce the flame to low and keep stirring occasionally to avoid the shrimps getting burnt. If you feel they need a little more oil, add a tsp or two and mix. Check for salt and hotness and add salt and red chilly powder if needed. They should turn golden and dry (no moisture content). this would take around 12-15 minutes


When done, serve with hot rice and a gravy of choice or kanji(rice gruel)!

Notes:

  • I have used 2 tsp red chilly powder here which is fairly hot and suited for our taste buds. You can very well increase or decrease the quantity according to the needs of your family
  • If you want you can increase the amount of shallots for more masala
  • Dry shrimps comes with added salt. Hence add salt accordingly
  • If your shrimps are larger and you want to remove the head and tail then you can do the same after rinsing them
Cheers,
Chitz

Wednesday, 16 May 2018

Unakka Chemmeen Chammanthi Podi | Kerala Style Chemmeen Chammanthi Podi | Dry Shrimp Chutney powder


You know, I have been making this condiment on and off for the past 5 years.. On and off in the sense, whenever I get my hands on a pack of dried shrimps, I for sure make them ! I learnt to make them from a very dear blogger friend Meena's space 'Elephants and Coconut trees'. It was a saviour during our days at Norway. Deeps is a great fan of dried fish and getting them was close to impossible there. Once in a while we get the dried shrimps packet in the Asian stores. Whenever we spot one, we buy them and get it roasted and ground :D 



And the taste is so awesome that even after getting back to India and having pretty good access to fresh and dried fish, we still crave for this :D And this time when we went to Kerala, Deeps found this at our local super market and got 2 packets :) So I made this podi with one packet and some other dishes with the other one. Stay tuned to see what they are :) Meena keeps her podi pretty simple but I, when I made it the first time itself used all those extras that she mentioned in her notes.. So I have been making it like that ever since ! They are sooper easy to make. A little time consuming only to roast the ingredients and that is so important coz your shelf life depends on how well they are roasted and how moisture free they are.. And we like to pair it up with kanji (rice gruel) for our dinner. Little of this podi, choodu kanji, mutta scramble (egg scrambled) and achar (pickle) is all that we need to have a mind filling dinner :) So do try this out if you get your hands on one and let me know how you liked it :)




Recipe Source: Adapted from Here


Preparation Time : 10 minutes

Cooking Time : 45 minutes


Makes : 1.5cups


I Used:



Dried Shrimp - One 50 gm packet
Grated Coconut - 1 cup
Shallots - 8 nos
Garlic - 5 pods
Curry leaves - 2 sprigs
Pepper - 1 tsp
Red Chilly powder - 2 tsp
Asafoetida - ½ tsp
Tamarind - 1 tsp (tightly packed)
Salt - As Needed


The Way:


1. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse and once done, drain them and take them in a plate and spread them out. Leave them for 30-60 minutes to dry

2. If you are hard pressed for time, do not bother to dry them. Take them in a kadai/pan and dry roast them in low flame. For a better and longer shelf time, there shouldn't be any moisture content in the powder we are going to make. Hence make sure you roast the shrimps in low flame till they are crisp and dry. Also make sure that you keep stirring occasionally so that they don't get burnt

3. Once they are crisp and starts to crack and splutter, take them in a plate and keep aside


4. In the same pan, add the grated coconut, shallots, garlic, curry leaves and pepper. Saute on a low flame till the coconut turns deep brown in colour. Keep sauteeing continuously and take care not to burn them

5. Now add red chilly powder, salt and asafoetida. Give a quick stir


6. Then add the roasted shrimp and give a nice stir. Keep stirring for another 3-4 minutes. Then add the tamarind and saute for a minute. Switch off the flame

7. Allow it to cool down. Then grind it coarsely and store in an air tight container


Notes: 

  • Store in an air tight container for a longer shelf life. Use a clean and dry spoon to take out the podi
  • Dry shrimps comes with added salt. Hence add salt accordingly while making the podi
  • If your shrimps are a bit larger and you want to remove the head and tail then you can do the same. I use small variety for making this podi and don't remove the heads or tails
  • Roast the ingredients really well and keep them away from moisture for a better shelf life
Cheers,
Chitz

Tuesday, 15 May 2018

Vazhaithandu Pachadi | Vazhathandu Pachadi | Banana Stem Raita


This year summer in Pune has also become unbearable. The past two years I found it much better when compared to Chennai or Kerala, but this time it was bad :( And so, we were resorting to all sorts of coolants for the body and soul ! You do not feel like eating an elaborate lunch during summer, do you? We don't.. We feel like eating just some cold fruits and drink loads of buttermilk and lemonades ;) But everyday I don't do that. Somedays I cook rice and keep it simple with some steamed veggies and curd. 

I had a weeny tiny bit of banana stem remaining with me one day and that wasn't sufficient to make a kootu or upperi so I thought will make pachadi out of it. So googled for the recipe and found at Chitra's blog. I thought I had to cook the stem before making pachadi, but the recipe was a breeze that required no cooking at all and just the tempering. Also you do not feel any raw taste of the vazhaithandu/banana stem also ! That's a plus right :) So if you are looking for recipes that do not need much of cooking time and want to enjoy the summer under the fan like me, this recipe is one for you. Check out !

Recipe Source: Adapted from Here


Preparation Time : 10 minutes

Cooking Time : 5 minutes


Serves : 2-3 persons 


I Used:


Vazhaithandu/Banana stem ½ cup (chopped)
Curd (Thick) 1 cup
Salt As Needed
Coriander Leaves 2-3 sprigs for garnish

To Temper:

Oil 2 tbsp
Mustard ½ tsp
Urd Dal 1 tsp
Green Chilly 1 no
Asafoetida/Hing ½ tsp
Curry leaves 1-2 sprigs

The Way:


1. Whisk the curd in a bowl till smooth and there are no lumps. If you prefer the pachadi a little watery, add little water to the curd

2. Next clean and chop the banana stem to fine pieces. For cleaning the banana, discard the outer cover that comes off easily when you peel them. Then take the inner pith (hard part) and cut them into round discs. While doing so, you can see that there is a little fibre in between the discs.Discard them

3. Then chop the discs into small pieces and add them to the whisked curd immediately. (No need to cook the banana stem) If you keep it in open air, they will change colour. Alternately you can add the chopped banana stem pieces to water or little buttermilk till use to prevent them from changing colour

4. Add salt to the curd-banana stem and mix it


5. Now the tempering part - heat oil in a tadka pan. Splutter mustard. Reduce the flame to low. Add the urad dal. Let it fry for a few seconds. Take care not to burn it

6. Now add the hing, curry leaves and slit green chilly. Let it fry for a few seconds. The green chilly will start to pop out the oil. So be careful. Now switch off the flame

7. Add the tadka to the curd and garnish with coriander leaves. Mix well and serve !


Cheers,
Chitz


Friday, 11 May 2018

Watermelon Popsicle Recipe | Easy Watermelon Popsicle Recipe | Kids Special Summer Recipe


As I am drafting this recipe, it's my little one's reaction on seeing the popsicle that comes to my mind. He kept on jumping saying "ice-cream, ice-cream".. Popsicles are so easy to make and so refreshing in this summer heat right :) And when you make popsicles out of watermelon and likes, it is easy to up the little one's water intake who is otherwise very hesitant to drink water :( Here I have added just a tsp of honey to the pureed watermelon to make this pops. If you like a tangy flavour add little lemon juice as well. Maybe you can make it more colourful by sneaking in a slice of kiwi or lemon as well :) In the pics the colour seems a little pale coz they were snapped right after taking out of the freezer. After a while they turned bright red !


I Took: 

Preparation Time: 10 minutes


I Used:


Watermelon (cut into cubes) - 2 cups
Honey - 1 tsp (optional)
Lemon juice - 1 tsp (optional)

The Way:


1. Roughly chop the water melon into cubes. Remove the seeds and take them in a blender jar

2. Grind them. Add honey if using (if the watermelon is sweet enough you can omit them) and again give a quick blend


3. Pour the puree into popsicle moulds so that they are 3/4 full

4. Freeze them in refrigerator overnight or for at least 8 hours

5. After 8 hours de-mould them gently (can show under tap water while de-moulding) and enjoy !


Cheers,
Chitz