Nasuha Blog

Mango kadhi or Fajito is a Gujarati dish made with yogurt and chickpea flour. Pulp of ripe mango is added to it to give a very unique taste. You may be skeptical on how the sweet taste of Mango go with savory nature of the kadhi, but be assured, the outcome is a delight to eat. We enjoyed this mango kadhi with steamed rice and phulke. Here is the easy and simple recipe to make Mango kadhi or Fajito.


All you need is

Sour curd - 1 cup
Chickpea flour \ Besan - 2 tbsp
Ginger - 1\2 inch piece
Green chili - 2
Oil - 2 tbsp
Fenugreek \ Methi seeds - 1\2 tsp
Mustard \ Sarson seeds - 1\2 tsp
Cumin \ Zeera seeds - 1\2 tsp
Asafoetida \ Heeng - 1\4 tsp
Dry red chilies - 2-3
Curry leaves - 10-12
Turmeric powder - 1\2 tsp
Salt to taste
Mango puree - 1 cup

For tempering

Ghee - 1 tbsp
Fenugreek \ methi seeds - 1\4 tsp
Mustard \ Sarson seeds - 1\4 tsp
Cumin \ zeera seeds - 1\4 tsp
Dry red chilies - 3-4
Red chili powder - 1\4 tsp


Method of preparation

Blend chickpea flour, curd, ginger and green chilies in a blender to make a lump free paste.
Heat oil in a pan.
When the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida.
Add dry red chilies and curry leaves.
Now add the curd paste.
Add 3 cups of water, turmeric powder, salt and mango puree.
Bring the kadhi to a boil.
Simmer the heat and let the Kadhi cook for almost 40-45 minutes on low heat.

For tempering

Heat ghee in a small pan.
When the ghee is hot, add fenugreek seeds, mustard seeds, cumin seeds and dry red chilies.
Fry for 10 seconds.
Remove the pan from heat.
Add dry red chili powder.
Pour the tempering over the cooked kadhi.
Serve the kadhi with rice or Phulke

Basundi is a famous Traditional Indian dessert mostly made in the states of Gujarat and Maharashtra. It is basically thickened milk flavored with cardamom and rose water. A lot of variations of this dessert can be made giving it a new twist each time. Mangoes being in the season are my current favorite and I try to use them in different ways while cooking and baking. Tried this Mango basundi today and it came out superb. The combination of thickened milk and mango puree with a crunch from the dry fruits are perfect for a dessert. Here is the recipe to make Mango basundi.



All you need is

Full cream milk - 1 and 1\2 liters
Saffron - a generous pinch
Sugar - 2 tbsp ( you can adjust the sugar according to your taste )
Cardamom powder - 1\2 tsp
Mango puree - 1 cup
Slivered almonds, pistachios and cashew nuts - 1\4 cup



Method of preparation

Put the milk in a heavy bottom pan.
Heat till it comes to a boil.
Take 2 tbsp milk from it in a bowl.
Add saffron and keep aside.
Simmer the heat and let the milk thicken for almost 2 hours.
Keep stirring in between.
When the milk is reduced to 1\3 rd, add saffron soaked in milk, cardamom powder and sugar.
Cook for another 2-3 minutes.
Remove from heat and cool completely.
Add mango puree and slivered nuts.
Chill for a few hours before serving..

Notes

Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
The consistency of basundi is like that of condensed milk.
If you like your basundi very creamy and smooth, just blend it in a blender before adding the nuts for a few seconds to give that silky smooth texture.
Do not blend when the basundi is cold otherwise butter may separate.

Raita is basically whisked curd flavored with any type of flavoring and either some fruits or vegetables are then added to it. Curd is an integral part of the meals at my home and I try to make a variety of Raitas to make it interesting. Now that the Mangoes are in season, this Mango Raita is a regular in my house and everyone seems to relish it. Here is the recipe to make this quick and delicious Mango Mint Raita.


All you need is

Fresh curd - 1 cup
Mango puree - 1\4 cup
Mango cut in cubes - 1 cup
Sugar - 1 tsp
Salt to taste
Roasted cumin powder - 1\4 tsp
Mint leaves - 5-6 ( chopped )


Method of preparation

Whisk the curd till it is smooth and creamy.
Add all the remaining ingredients and mix well.
Chill for a few hours before serving.

Method of preparation

Heat milk in a heavy bottom pan.
Simmer the heat when it comes to a boil.
Add saffron threads.
Let it cook till it is reduced to almost 1\2.
Stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste to the Kulfi.
Add condensed milk.
Dissolve cornflour in a little water and add it to the milk.
Add the fresh cream.
Blend almonds, cashew nuts and pistachio coarsely in a blender.
Add it in the milk.
Cook for another 2-3 minutes.
Remove from heat and cool.
When the mixture is cooled, add the mango puree.
Mix well.
Pour the mixture in kulfi molds and freeze till set.
Remove the kulfi from the molds by dipping the mold in water for a few seconds.
Garnish with almond and pistachio slivers.
Serve immediately.

And the mango mania continues :). This time it's a very simple dessert Shikhand which is made with hung curd flavored with different flavoring. Srikhand is a very popular Gujarati and Maharashtrian dessert and the flavors that are most commonly added in it are saffron and cardamom and mango.  Silky smooth curd with a crunch from dry fruits is a delight to eat and a breeze to make. The Mango flavored srikhand is also called amarkhand and it is usually savored with hot poories ( Indian puffed breads ). Here is how to make this simple dessert.


All you need is

Yogurt - 1 kg
Mango puree - 1\2 cup
Cardamom  powder - 1\2 tsp
Saffron - a good pinch
Powdered sugar - 1\4 cup
Almond and pistachio slivers for garnishing



Method of preparation

Take a muslin cloth and spread it on a big bowl.
Pour the curd in the cloth.
Now bring the ends of the cloth together and hang it on a support to drain the water from the curd.
Let the curd hang for 2-3 hours.
The thick curd that is collected now is called CHAKKA.
Mix the chakka with the remaining ingredients.
Whisk nicely to make it smooth.
Transfer in the serving bowls.
Garnish with almond and pistachio slivers.
Served chilled as is or with Poories.

Come summers and the vegetable and fruit shops are decked with my favorite fruit...Mango. As you all might know by now, I am an ardent fan of baking and cooking with seasonal bounties and so you will be seeing a lot of summer fruits recipes in the coming times. Coming to mango, this king of fruits is my all time favorite and I literally survive on sweet juicy mangoes when they are in season. Although ripe mangoes are available in market now, that sweetness is still missing. So instead of the ripe fruit, I got some raw ones and made an Aam Panna first thing :).

Unlike many people, who like to eat raw mangoes as such or with a sprinkle of salt and red chili powder, I get goosebumps at just the thought. But I relish the various preparations made using the raw mangoes which kind of subtle the sourness a bit yet retaining the typical flavor. Kacche aam ki dal is one of those recipes. Very gently flavored with the magoishness, this dal is one of my favorite summer time recipes.

Arhar or tuvar ki dal is cooked with slices of raw mangoes and then a tadka of cumin seeds, heeng and red chili is given. This dal can be enjoyed with rice or phulke or if you are like me, you will make a meal of it, sipping spoon after spoon of piping hot dal. Here is the recipe to make this delicious dal.


All you need is

Arhar dal \ Split yellow peas - 1 cup
Salt to taste
Turmeric powder - 1\2 tsp
Raw mango - 1\2 ( medium sized, peeled and cut into slices )
Ghee \ Clarified butter - 3 tbsp
Mustard seeds - 1\2 tsp
Cumin seeds - 1 tsp
Heeng \ Asafoetida - 1\4 tsp
Dry red chilies - 2-3
Red chili powder - 1\2 tsp
Fresh coriander for garnishing



Method of preparation

Wash the dal and put it in a pressure cooker along with raw mango slices, salt to taste, turmeric powder and 4 cups of water.
Pressure cook it till done. ( Approximately 1 whistle on high and 2 whistles on low )
Mash the dal slightly with the back of a ladle.
Heat ghee in a small pan.
When the ghee is hot, add mustard seeds, cumin seeds and heeng.
When the seeds starts to splatter, switch off the heat.
Add dry red chilies and red chili powder.
Pour the tadka in the dal.
Garnish with fresh coriander.
Serve hot with rice or phulke.

Summers have hit Bangalore and the heat is unbearable. My apartment gets the morning sun which during the winters is a blessing, but for now it starts to get hot as early as 8 in the morning. Although I am complaining of the heat in Bangalore, to be fair it is nothing compared to what Northern part of India experiences. Temperature in May and June reaches a scorching 49-50 degree C and with the heat waves accompanying the high temperature, it is even worse.

Aam panna is a very refreshing drink which my mom used to make on a everyday basis in the months of summers and it was the first thing which was served when anyone entered the house, battling the sun and heat. Although the temperature in Bangalore never goes that high but it is still good to sip on this delicious drink once in a while.

As most of Indian recipes, the recipe to make Aam panna differs from person to person. Some add mint and some do not. Some peel the raw mango before boiling and some do not. I personally like to boil the mangoes with the skin on as gives a typical flavor to the drink and the addition of fresh mint paste takes it to a different level.
So here is my recipe to make this refreshing drink. Do give it a try.


All you need is

Raw mango - 1\2 kg
Sugar - 1 and 1\2 cup
Roasted cumin powder - 2 tsp
Black salt - 2 tsp
Fresh mint - 1 cup
Ice cubes



Method of preparation

Wash the raw mangoes and put them in a pressure cooker.
Add enough water to cover them and cook till soft. ( One whistle on high and 2 on low )
Cool.
Remove the skin of the mangoes.
Mash to take out all the pulp.
Do not discard the water.
Add 5-6 cups of water.
Grind the mint leaves with little water to make a paste.
Add ground mint, sugar, roasted cumin powder and black salt to the mango pulp.
Mix well to dissolve the sugar.
Adjust sugar and salt according to your taste.
Add more water if required.
Chill it for a few hours before serving.
Pour the panna in glasses.
Add some ice cubes.
Garnish with mint leaves.
Serve chilled.

Phirni is an Indian rice pudding made by cooking ground rice with milk. It's usually flavored with saffron, but I love this Mango variation a lot. I have used canned mango puree to make this phirni. If mangoes are in season, you can use fresh puree as well. Here is the recipe.


All you need is

Full cream milk - 1 lt
Rice - 1\4 cup
Ghee - 1 tsp
Saffron - a pinch
Sugar - 3\4 cup
Rose water - 1\2 tsp
Mango puree - 1 and 1\2 cup
Dry fruits for garnishing


Method of preparation

Wash and soak rice for an hour.
Drain the water and blend the rice in a blender to make a coarse powder.
Add very little water if required.
In a heavy bottom pan, add ghee.
When the ghee is hot, add the milk.
Let the milk come to a boil.
Add the rice and saffron to the milk.
Simmer the heat and cook till the milk is reduced to 1\2 and phirni has reached the desired consistency.
Keep in mind that it will further thicken on cooling.
Add sugar and rose water.
Cook for a minute.
Switch off the heat and add mango puree.
Mix well.
Transfer the phirni in earthen bowls.( or regular if not available )
Garnish with slivered almonds and pistachios.
Chill for a few hours before serving.