Raw Mango/ kacchi kairi/ aaambi

Ahh the tingling taste of raw mango or saw kairi or say aambi...is mind boggling.
Come summers and we are blessed with mangoes.
Be it ripe or raw there are endless things we can make with it.

Just to enlist few of raw mango recipes-
Aam panha
Kairi chutney
Kairi sweet pickle
Kairi murrabba
Kairi loncha or say pickle
pickle too is made in many varieties be it with grated raw mango or pieces.

Salad/ Koshimbir

Koshimbir in maharashtra is a must have side with lunch. Its a salad where in all ingredients are grated or finely chopped so as to consume more quantity and more ingredients instead of just picking up one single at one time.

There is no set rule for what to add.
this is a simple example to add the basic salad ingredients...

onions -2 finely chopped
cucumber - 2 finely chopped
tomatoes - 2 finely chopped
carrots - 2 finely chopped
reddish -1 finely chopped
cabbage - 1/4th or say 1/2 cup finely chopped

green chilies 2-3 finely chopped
coriander - 2 tbsp finely chopped
salt, pepper sugar to taste

all this can be just mixed and eaten or we can temper it with 1 sp oil n rai or
to enhance taste add curd to it.

chilly coriander chutney

Chilly coriander chutney

Ingredients

coriander - clean n cut approx 2 cups
green chillies - 5-6 as per spicy taste
cumin seeds/ zeera - 2 tsp
salt to taste
lemon juice of one lemon

Grind all in  a mixer pot to fine paste and squeeze lemon juice

Chooocolate Cake

The Basic simple yum chocolate cake....everyone's favourite...

So what we need...

Ingredients

Flour/ Maida        - 1.5 cup
Baking Powder    - 1 tsp
Cocoa powder      - 2 tpsp
Coffee pdr            - 1 tsp
Eggs                     - 4 numbers
powdered sugar   - 1 cup
vanilla essence    - 1 tsp

How to bake chocolate cake...

Add sugar, then oil and then eggs one by one in a bowl or mixing pot.

side by side seive flour + cocoa powder + baking powder and coffee.

No pre heat oven for 15 mins at 180° C in convection mode.

Now add flour mixture to oil egg mixture and beat a little more

Now bake cake for 45 minutes in oven.

Suggested serving - Coffee liquour poured on cake adds taste to this cake
Coffee liquor - 1/2 spoon coffee + 4sp grounded sugar + 1 cap rum.

Eggless chocolate cake

2 cup maida/ flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder

100 gm butter (white preferable)
1 cup milk
1 cup milk powder

sieve all dry ingredients
mix all wet ingredients
Mix both and bake me up in oven for 30-40 mins at 200 deg C

Malai cake

1.5 cups (175 gms)flour/ maida
1 cup powdered sugar
1 cup malai/ home made cream
1 cup milk
1 tsp baking powder
1 tbsp baking soda
few drop vanilla essence
few dry fruits

seive flour, BP and BS

mix sugar, oil, milk, malai till its sift in touch

add essence and dry fruits

bake in pre heated oven till light brown say approx 60 mins

Sabudana Vada

Since navratri is approaching it strike me to share this very yum fasting snack, which is all time favourite and since years i have heard people asking my mom dear for recopies as there vada's never turned crisp.

So here I share the good old mom ke haath ka recipe made by me this time and a great taste in mouth travelled just now...

Sabudana Vada or say Sago vada


Sabudana or Sago is a common ingredient that is used in fasting recipes all over india to make vada, sabudana khichri, sabudana kheer etc.


This vada not only during fast but can be enjoyed otherwise also as a morning or evening snack and tastes best with curd/ dahi and mungfali chutney.

INGREDIENTS

• 1 cup sabudana/ sago
• 3 to 4 medium potatoes/aloo (boiled)
• ½ cup peanuts/mungphali coarsely ground in mixer after roasting
• 1 tbsp cumin seeds/jeera (optional)
• 1-2 green chillies finely chopped
• 1 tsp finely chopped ginger/adrak
• 1 tbsp lime juice (optional)
• few chopped coriander leaves/dhania (optional)
• sendha namak/ rock salt 
• ghee/ oil for frying

INSTRUCTIONS

1. So firstly soak the sabudna say 2 cups for ate;last 5 hours or best is overnight so it becomes soft till morning. Dont put too much water but its should be nicely dip till surface thats it.
2. Drain excess water if there, generallly the wate ris all soaked up by sabudana.
3. Now take a plate and mash the boiled potatoes and add them with sabudana
4. Add salt, ginger, chillies, lemon juice, coriander leaves and groundnut powder to sabudana and potato and mix them properly. Maharshtrians love a lil say 1 tsp sugar also init so its optional to your taste.
5. 
6. Now take a big spoonful of this mixture on your palm and roll them like a tikki 

7. Now deep fry all the vada's one by one till they turn golden brown in a properly heated oil.

Serve with curd and coriander chutney

few important points for sabudana vada recipe:

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago. so for this Once you buy sabudana do check a spoon ful for an hour as sometimes sago is so hard it doesnt soften, so it differs from quality to quality of the sabudana crop.

2. Sabudana is also callled Tapioca pearls

3. If by any chance your vada's are not taking proper shape and are splitting then add 3 tpsp of kuttu atta/ buckwheat and try again as this atta helps in binding the sabudana mixture.