Mangolicious Sandesh

With the rising heat in summers, the only exciting thing is the mangoes, also the king of fruits.. and it truly rules my heart.... Being in Gujarat for almost a decade now, I am half gujju, and so are my taste buds taking up the gujju tastes. My love for kesar mango is fully rooted to my gujarat influence. This year I am overdone with doze of mango by consuming 30 kgs in probably a month.



While I am taking my last lap in mango season, the combination of bong genes for my never satiating sweet tooth and mango gets this Mangolicious Sandesh on plate.

I love taking shortcuts wherever I can... So, all I did was getting a pack of Amul paneer, slicing some mangoes, and making puree and combining all together on a plate. Here you go...

• Amul Paneer 200 gms (you can use any fresh paneer. Like i said, needed a short cut)
• Sugar 3/4 cup (More if you like it sweeter, I had to adjust as per family's taste buds)
• Ripe Mangoes 2 large
• Small cardamom 6-8 pieces
• Rose water Few drops
• Greased plate or paper cups

Method

1. Pre-prep: Cut thin slices of mangoes, around 3-4 large slices. And with rest of the left mango, blend it into a smooth puree. Do not add water to it
2. Knead the paneer well on a plate till you get rid of all the lumps. Divide this paneer in two equal portions
3. In a mixer jar, add 3/4 of the measured sugar.. which is around half cup, small cardamom and rose water and half paneer. Blend it till its smooth. Set it aside.
4. Take the second portion of paneer in the jar, add the left over sugar and mango pulp/puree. Blend n set aside.
5. Time to assemble. If you plan to set it on a plate, grease it with little ghee/butter. Spread the plain mixture on the plate
6. Lay the mango slices over it
7. Top the mango with the mango flavored paneer blend. Smoothen the top coat with a knife. Cover the plate with a cling film or aluminium foil and set it in fridge for 3-4 hours.

Cut and serve....

If you want to assemble in paper cups.. Make small equal balls of both the mixture. take a white ball, flatten it slightly, top it with a mango piece, and over it place the mango puree ball and press a bit to flatten. Follow the same procedure for all the balls

Moong Daal Dhokle

Bread Pudding

Dhaniyaay Choley- Choley with twist

This experiment turned out to be really tasty... this evening i wanted to make bengali chickpeas.

basically i didn't have chana masala... So here it is...

1 onion chopped

4 cloves of garlic chopped/grated

1/2 inch ginger chopped/grated

1 tomato pureed

3 cups boiled bengal chickpeas

1 cup coriander leaves

1 green chilli

Salt, turmeric & oil to taste

1 bay leaf

For masala:

1/2 teaspoon jeera/cumin seeds

1 teaspoon sunf/fennel seeds

1/2  teaspoon black pepper

Saute these spices and grind them well

Procedure:

Make a paste of corainder leaves and green chilli.

Heat oil in a wok. add bay leaf and fry for a while. 

Add chopped onions and fry till they turn light pink. 

To this add garlic & ginger. 

When you get that awsm smell, add the tomato pure,e  turmeric, and salt

Add coriander-chilli puree to this

When the oil seperates, add boiled chickpeas and toss them for 5-7 minutes.

Add water and bring it to boil.

Now add the ground masala. Saute till the gravy consistency is perfect to match your accompaniment.

Serve with hot chapati or paratha....

Tomato Jhaal

Bengali's love tomato delights like chutney.. jhaal, pora etc.etc.. Tomator Jhaal diye is a spicy tomato delight taken as a side dish with rice, and daal.

Tomato- 3 medium sized copped
Mustard Seeds- 1 teaspoon
Sugar-2 tablespoon
Chilli Powder- 1 teaspoon
Mustard seed powder/paste- 2 teaspoon
Salt & turmeric- 2 teaspoon/to taste
Oil- 2 teaspoon

Heat oil in a wok. add mustard seeds and wait for them to splutter. Add tomatoes and toss them for a while till the water is dried. add salt, turmeric and sugar to it.. simmer for a while. add mustard seed powder/paste. simmer and take it off.. Tomator jhaal is ready to serve... njoy!!!

Alu Matar Methi Curry

This winter, i tried lots of experiments with Peas (matar) Here is a quick semi-gravy recipe to try with Roti.

Potatoes (Alu)- 4 medium sized diced
Cauliflower (Gobi)- 1/2 cup chopped into small florets
Peas (matar)- 1/2 cup
Mustard Seeds- 1/2 teaspoon
Kasuri Methi- 1 Tablespoon
Salt & turmeric power- To taste
Oil- 4 Tablespoons

Heat oil in a kadhai. To it add Mustard seeds, Wait till they splutter. Add Kasuri Methi and fry for 15seconds.
Add chopped potatoes and toss for a while. Add cauliflower and continue tossing. Add peas, salt & turmeric. keep them tossing for some time. To this, add 3 cups of water, cover and simmer for 10 mins or till the gravy is slightly thicker.

Serve with hot chapati or paratha....

Dhokar Daalna inspred by my Maa

This recipe needs a bit of preparation before ....
First making Dhokas then making its daalna... Dhokha is basically fried chana daal cubes...
I am using approx measures because i don't use measures... so all is by andaaz

Dhokas
Soak 3 cups chana daal overnight. Grind it to a smooth paste. Do not add water when grinding.
In a wok heat 4 teaspoons of oil. add the paste to it and toss it for a while. add fried jeera (cumin) poder, salt and bit of sugar. toss it it till it turns light golden bron.On a greased flat tray.. spread this mixture. around 3-4 cms thick and let it settle in fridge for an hour.i usually keep it before a day and make it the other day. take the mixture out cut it diamond shape and fry the cubes in oil till golden brown in color... Your Dhokas are ready

Daalna
I like the daalna in traditional bengali style. You have option to try other gravy variations.For Daalna,
Heat oil in a kadhai. Add jeera, tej patta, dry red chilli. to it add medium sized potatoes and fry for a while. No add jeera poder, ginger paste or grated ginger and fry for a while... add turmeric, pinch of sugar and salt to taste.. add water and simmer it for a while.  add the dhokas to it. bring it to a boil. and take it off the stove. add ghee and garam masala before serving.