Views: Mango Jam / Mango Murabba / Mango Chundda Recipe

Mango Jam also known as Murabba / chundda. I learnt this recipe from my Mom.It's a favorite pickle in all age group specially in  Kids.

Ingredients
1 cup grated  raw mango
1-1/2 cups sugar

Method
Wash the mangoes and dry them. Peel mangoes and then grate.
Take a heavy bottomed vessel/pan and  add the mango and sugar to the pan
.Cook on low flame and stir continuously until the sugar has dissolved completely.
 

You can see bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency.
Turn off Stove and let it cool completely. Mean while stir it to prevent the sugar from crystallizing.

Now fill in airtight container.
Enjoy with thepla, paratha, or chapati.

Note
There is a another method--
Mix Sugar and Grated Mango and Place this mixture in the steel vessel.
Cover  the vessel with muslin cloth and tie it with a thick thread.
Keep it under sunlight for about 10-15 days or until mixture get proper consistency.
stirring it twice a day (morning and evening).

If you wants to Gujarati taste--
When mixture will be completely cool,that time Add Black pepper powder/Chilly Powder ( 11/2 tsp) ,Salt(1 tsp)

Always use raw mango.always use clean spoon for jam .
This jam can be  stored for a year .

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Views: Aam panna / Kairi Ka pani / Summer Refreshment

Hello friend after a long time i m here with a summer refreshment recipe..
Home made best Summer Drink/refreshment n by adding Different flavor can get fresh n different taste every time.In north India It's very famous in summer n most of in Marwari Houses.I am following my Mom's Recipe.I love it's tangy,sweet,sour,spicy taste very much.Enjoyyyyy in Summer.

Ingredients
1 kg Raw Mango
600 gm Sugar

Method
Peel Mango and chopped roughly. Add 3/4 cup of water and take one whistle.
Let it cool,open cooker add sugar and grind when it completely cool.(don't add water)

Strain fill in air tight container.Refrigerate it .

Whenever you want just mix water in this pulp, add cumin powder,black powder,salt and mix well and enjoy yummy tangy Aam Panna.(1 - 1 1/2 tbsp pulp enough for a glass)

Note
Don't add water while grinding and for 10-15 day you can preserve this pulp in Refrigerator.
Can add lemon juice while mixing water.
Can add coriander leaves also for giving fresh flavour and same thing with mint leaves.
For 4 glasses - 4-5 tbsp mint or coriander leaves grind into fine paste with water and mix it while add water.
Can add very little green chilly also for mild spicy taste

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Views: Besan Barfi Recipe / MohanThal Recipe

Besan barfi or Mohanthal its famous Rajasthani and Gujrati Sweet. Its's signature dish of my Grand MIL and we tried it so many   times but we never got the same taste and texture as she served.Now she is not between us ,so there is no option to get this sweet,so I have stared trying this and following her instructions and direction and I got proper texture and taste but still her love and taste is missing.

Ingredients

2 Cup   Besan (Gram Flour)

1 Cup   Sugar

1/2 Cup Mawa(Khoya)

1 Cup   Ghee (Melted)

2 tbsp  Milk

1/4 tsp Cardamom Powder

Edible color a pinch (optional)

2 tbsp  Chopped nuts ( Almonds and Pistachios)

Method

Take Besan in a bowl or plate.Add 1/2 cup of ghee and mix with fingers,then add milk and again mix it well and gather all mixture in center and keep for 5-7 min aside.Then rub the mixture between the palms to combine well.Pass it through thick sieve, pressing lightly to remove lumps or knots.

Saute it on medium heat, stirring continuously, till fragrant and dark in color then add remaining ghee and saute for few seconds.Keep it aside.

Now in another pan take sugar and 1/2 cup of water and Cook together till it gets one string consistency.

Add Mawa into sugar syrup and cook for 1-2 min and mix well.

Now add roasted besan mixture in this syrup and Edible color mix well cook for 1-2 min. Add cardamom powder mix it and keep aside for 5-7 min.

Grease a tray or plate with ghee and transfer the barfi mixture into tray.spread evenly and garnish with nuts.

Set aside to cool completely. Cut into squares, separate the pieces and store in airtight container.

Note 

I used Mawa sweet(mithai) instead of Mawa,if you are also using,then take only 3/4 cup of sugar.

Roast besan flour on low flame , if its not roasted properly it will give raw taste.

If you don't want use color can use saffron.

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Views: Gud Papadi / Gud Pare / Sweet Biscuits

This sweet especially prepared on Diwali or holi but I make it often. In north India  you can get this sweet probably in all houses in winter season.This is a healthy homemade treat. Enjoy !!!

Ingredients
2 Cup    Wheat flour
1/2 cup  gud /jaggary (Crushed)
1/4 cup  Oil
1 tbsp   Sesame seed (Til)
Oil to deep fry

Method
In a bowl take gud and 1/4 cup of water. Heat it and stir till gud  dissolve.
In another bowl mix flour,oil and sesame seed and kneed a dough using gud water.
Immediately divide it into two parts and make smooth balls out of them.
Roll it into round shape (1/4 inch thick) .

Cut into desired shape Otherwise you can make small - small  ball and roll but not very thin.Prick it with fork. Heat oil Deep fry on low flame,till it turn into brown color.Drain on absorbent paper.
Let it cool.Store in airtight container.

Note 
Roll immediately after making dough,otherwise dough will become hard.
While sliding don't don't turn immediately, let it cook one side then flip. Otherwise papdi will break.

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Views: Sugar Coated Shakarpare | Sugar Coated Biscuits | Pethe

This is all time favorite sweet among all age group of people. You can try it any occasion or festival.  Pethe  / Shakarpare (We say pethe) is easy to make and really very delicious n yummm !!!

Ingredients
2   cup    Maida
1/2 cup    Ghee
11/2 cup   sugar
Ghee / Oil to deep fry

Method
Sieve the flour and mix ghee.Make semi soft dough with lukewarm water.Cover and Keep aside dough for 5-10 min.
Knead the dough again. Divide it into two parts and make smooth balls out of them.
Roll it into thick roti (1/2 inch thick) then cut into desired shape.

Heat oil/ghee Deep fry on low flame,till it turn into light brown color.Let it cool.
Prepare sugar syrup by heating sugar and 1/2 cup of water in a pan until a syrup like 2 thread consistency is form.
Deep all shakarpare/pethe in sugar syrup and drain and arrange in a plate. You should do quickly this procedure because syrup will get dry soon.

Let it cool and dry .Store in airtight container and enjoy sweet till 10-15 days.

Note
If you are cutting into round shape,so you have to prick it with tooth pick or fork.
While you are sliding shakarpare/pethe into oil/ghee flame should be High but after that fry on low flame.Don't fry on High flame.

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Views: Khatta Meetha Mixture / Khatta Meetha Chivada

This is my all time favorite snack. I like Haldiram's Khatta meetha Mixture very much.One day I thought, I should try this at home and I tried but it didn't come very nicely,then I tried 2-3 time and got yummy taste,flavor,color and now everyone love this at home. Another thing  its very easy , So lets  start for Diwali celebration....

Ingredients

250gm  Poha (Pressed Rice)
100gm  Boondi (salty)
100gm  Nylon Sev
100gm  Gathiya sev(Thik Sev)

1/2 cup Groundnut
1/4 cup Cashew nut
1/4 cup Raisins

11/4 tsp Turmeric Powder
6 tbsp   Powdered sugar
3/4 tsp  Tatary(edible citric acid)
1 tsp    salt or according to taste
Oil To Deep fry

Method
Heat oil deep fry Poha and keep aside.

Then fry raisin, when they puff up take out.
Deep fry cashew and groundnut ,drain and keep aside.Let everything cool.

On a big paper take all these deep fried items ,then add boondi and both type of sev ,now sprinkle turmeric powder,salt ,sugar and tatary and mix well.

Khatta meetha Mixture is ready keep it in air tight container.

Note
Adjust sugar if needed add little more,becoz this snack will give little sweet and tangy taste.

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Views: Mango Kheer Recipe | Mango Rice Pudding

Kheer  is our traditional sweet and I tried to give a little twist in this Authentic Recipe.

Preparation and Cooking time: 30-40 min.
Serving: 4-6
Ingredients

1/2 cup long grain rice (washed and drained
1 ltr. milk
2 Cup Mango Pulp
1/2 cup
2-3 cardamom seeds (crushed)
3-4 almonds,chopped
Few threads of saffron threads, soaked in a little hot milk
3-4 skinned pistachio nuts (chopped)
Few tbsp raisins (optional)

Method

Wash and soak rice for 30 min.
Drain rice and Put the rice, milk  in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up
.

Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and boil again for 5 min.
Remove the  kheer from heat and let it to cool.
Now add Mango Pulp and mix well.

 Serve either at room temp.or chilled.

Note 

If you feel rice is more in kheer then add 1/2 cup of milk.
Adjust Sugar also.

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