Mavina hannu Shikarani
Mavina hannu(mango) shikarani is hand squeezed pulp of ripe mangoes. We make it almost daily during mango season. Its little messy to make, but tastes really good. It can be eaten as is or with chapatis and hoLige/obattu.
Ingredients
- 4 Mangoes
- 2-3 Tbsp (adjust according to your taste) Jaggery
- 1/4th Cup Milk (optional)
Method :
- Wash mangoes and soften it with your hands.
- Remove the skin, and squeeze off all the pulp with your hands. Repeat the same with all the mangoes.
- Add jaggery/sugar according to the taste of mangoes. Stir well and its ready to serve.
- Milk can be added if you feel its thick.
Note :
- Some people add coconut and cardamom powder to it(Rasayana).
HoLige
HoLige/Obattu is a famous Indian flat bread stuffed with sweet mixture. Stuffing can be made with Bengal gram, Groundnut, Coconut, Sweet potato etc etc. Its made during the festivals or even in family functions.
The other occasion of making this delicacy is during Mango season. HoLige with mavina hannu(mango) sikarani is a delicious combination. At our home we atleast make it once in the season. 🙂
For Dough
- 3/4th Cup Wheat Flour
- 1/4th Cup Maida/All Purpose flour
- 1/4th Tsp Turmeric powder
- 2 Tbsp Oil
- A pinch of Salt
For Stuffing
- 1 Cup Bengal gram/Channa dal
- 1 1/2 cup Jaggery
- 1/4th Tsp Cardamom
- Pinch of Nutmeg
Method :
Preparing the Dough :
- In a mixing bowl take wheat flour, maida, salt, turmeric powder.
- Add water little by little and keep mixing till you get a soft dough(softer than chapati dough).
- Apply some oil on the dough and let it rest at least for an hour.
Preparing Stuffing :
- Pressure cook channa dal for 2 whistle (don’t over cook dal, it should not be mushy).
- Drain all the excess water from the cooked dal(we usually make saaru/rasam with this water).
- Add jaggery to dal, give it a mix and let dal cool down completely.
- Take the dal and jaggery mixture in a mixer jar and grind it to a paste.
- Transfer this paste to a heavy bottom pan and cook it on a medium flame till there is no moisture content in it (A trick to know if its cooked – with a wet hand if you touch the stuffing then it will not stick to your hand and you can easily make a ball from it).
- Add nutmeg and cardamom powder, mix well. Switch off the flame and let it cool down completely.
To Prepare Hoilge :
There are 2 ways to stuff this holige –
- Take a lemon size dough, dust it with maida and roll it once. Place stuffing in the center, pinch the edges to center and make a ball. Roll it as thin as possible( You can dust the surface with maida to make rolling easy). Apply some oil and transfer it to a preheated tava, apply some more oil on the other side and when its brown on the bottom, flip it and roast until the other side turns brown.
- Take 2 small size dough, press it a little with your hand. Place a equal size stuffing between each dough and press the edges. Roll it thin and roast it until brown on tava by applying oil on both the sides.
Serving :
- Serve it hot with a tsp of ghee on it.
- A bowl of mavina hannu(mango) shikarani can also be served with this hoLige.
- Another classic way of eating hoLige is with hot milk.
TonDekayi Fry
Method :
- Cut off the edges of tonDekayi(tindora) and slice them into round pieces (even you can slice them lengthwise).
- Heat a pan with oil, once its hot enough add turmeric powder, Hing and groundnut, sauté for 2mins.
- Add sliced tondekayi to the pan and fry for approximately 15mins, keep stirring in between.
- When its nicely fried, add salt, red chili powder and lemon juice and let it cook for 2 more mins.
- Switch off the flame and transfer it to a serving bowl. Goes well with chapatis or rice.
Mango Lemonade
Summer is here and temperature is rising day by day. So to beat the heat here is a chilled and tasty mango lemonade. It can be made with just few ingredients and will be ready in no time.
Lemonade is one of the most popular drink and is readily available in stores in different flavors, but the taste and satisfaction of making it at home cannot be compared with the ready made one.
Method :
- In a blender, combine mango, sugar, 1 cup of water and blend it until smooth.
- Pour it to a container. Add lemon juice and 3 more cups of water, stir well.
- Taste it and if necessary add more lemon juice or sugar. Serve over ice cubes and garnish with slice of lemon.
Green Mango Chutney
Green Mango chutney is a tangy, sweet and spicy chutney. Its goes well with hot Chapatis or rice, it can also be served with dosa and idlis.
This is my favorite chutney of all. I can literally eat it whole day :D, especially when my mom makes it. I tried so many times to get that taste and finally after 3 years of trying, mine got a little close to her authentic chutney. Hope you all will also like it.
Method :
- In a bowl mix grated mango, jaggery, salt and red chili powder.
- In a tadka pan (small pan) add oil and when its hot add methi seeds and fry till golden brown. Add these methi seeds to mango, jaggery mixture. Keep it for at least half an hour.
- Heat up the remaining oil and add mustard seeds, when it starts crackling add hing and curry leaves and switch off the flame. Keep this aside.
- Grind mango mixture along with dry coconut powder coarsely without adding water. Transfer it to a serving bowl and add tadka on top.
Note :
- Soaking helps in releasing water from mango which in turn helps in grinding.
- You can skip adding tadka, instead add hing directly to the mango mixture while grinding.
- Quantity of Jaggery depends on tanginess of mango, if its not too tangy then reduce the quantity of jaggery.
Mango Mastani
Mango Mastani is a famous drink from Pune, Maharashtra. Its a combination of fresh fruit, milk, ice cream and dry fruits.
Mastani can be made with any fresh fruit depending on the season. Today I am showing the recipe using mangoes.
Method :
- Chop dry fruits of your choice (I used cashews, almonds and pistachios) and keep aside for later use.
- Peel and chop mangoes. Keep aside few pieces of mangoes for topping.
- In a blender add chopped mangoes, milk, 4 scoops ice cream, nutmeg and sugar. Blend it to a thick smoothie.
- Pour it to glasses (don’t over fill the glass, leave some place for toppings).
- Top it with ice cream, chopped dry fruits and mango pieces.
Note:
- If fresh mangoes are not available then store bought mango puree can also be used.
Hesaru Bele Tovve
A simple recipe that can be made in no time. This dal along with hot rice, pickle and papad is just an awesome combination in cold/rainy weather.
Method :
- Cook hesaru bele/ moong dal along with haldi/turmeric powder in pressure cooker.
- In a kadai/pan heat oil, add mustard seeds, jeera, green chillies, ginger garlic paste and chopped tomatoes. Cook until tomatoes are soft and juicy.
- Once tomatoes are done, add cooked hesaru bele, pepper powder, salt (and some water if necessary), let it boil for 8-10mins.
- Switch off the flame, add lemon juice and stir well. Remove it to a serving bowl and garnish with chopped coriander leaves.
Note :
- Sliced onions can also be added in tadka before adding tomatoes.
- Make sure cooked dal is soft and mushy.
- 1/2 Tbs of garam masala will also go well with this dal. I wanted to keep it simple so did not add it in my recipe.
Beetroot Palya
Method :
- Peel & chop beetroot.
- Heat a pan, add oil. Add mustard seeds, jeera, hing, chopped green chillies, urad dal.
- When urad dal is slightly brown in color, add chopped beetroots and salt, sauté it for 5-8mins with a lid closed.
- After 5mins check if beetroots are soft enough or else cook for some more time.
- When they are completely cooked, transfer it to a serving bowl, garnish with grated coconut and chopped coriander leaves.
Mandakki Chivda/Churmuri
Mandakki Chivda/Seasoned puffed rice is one of the favorite snacks of our family. It goes well with Mirchi bhaji. Its a crispy munching snack for the evening or even for breakfast. While traveling especially with kids, this is a good snack to carry. This snack is even good for people on diet.
Method :
- Heat broad kadai/pan, add oil and when it is hot enough add mustard seeds, turmeric powder, hing, curry leaves, slit green chillies and groundnut.
- After minute or so when groundnut are nicely roasted, switch off the flame for 2mins or until tadka cools down a bit.
- After 2mins switch on the flame again, add mandakki/puffed rice and salt, Mix well. Fry for 3-4mins until mandakki/puffed rice gets crispy.
Note :
- Garlic can also be added in the tadka/tempering.
- Quicker way of making crispy mandakki/puffed rice is by microwave. Take mandakki/puffed ricin a microwave safe bowl, add tadka and salt, mix well. Microwave it for a minute and its ready.
- Red chilli powder can be added instead of green chillies.
Paladya/Majjige HuLi
For Tempering
- 1 Tsp Oil
- 1 Tsp Mustard seeds
- 1 Tsp Jeera
- 1/4th Tsp Hing
- 2 Dry red chilies
- Few Curry Leaves
Paladya/Majjige HuLi is one more authentic dish from Karnataka. Its one of the common dishes which is made during the festivals, functions or any special events. Its made with vegetables like cucumber, pumpkin, chayote squash/seeme badanekaye, bottle gourd, okra etc. Goes well with hot rice.
Actual method of making paladya/majjige huLi is by grinding coconut and soaked channa dal, adding it to buttermilk and boiling it. But today I am showing you a recipe without any grinding. Its a quick method of doing majjige huli.
Method :
- Cook chopped vegetables (I used chayote squash/seeme badanekaye) in a pressure cooker/microwave/on stove.
- Meanwhile when vegetables are cooking, in a bowl mix gram flour in buttermilk without lumps.
- When vegetables are cooked, add salt, slit green chilies and buttermilk mix to it and boil for 5mins (don’t forget to stir in between).
- Heat a tadka pan, add oil and mustard seeds, when it crackles add jeera, hing, dry red chili and curry leaves. Add this tadka to boiled buttermilk and its ready to be served.
Note :
- Don’t over boil the buttermilk as it may split.
- If using yogurt then make sure you beat it well before using it.
- It tastes better if sour yogurt/buttermilk is used.
- Add more water to get desired consistency.