Mango phirni |Mango phirni recipe| Mango firni recipe

Mango phirni | Mango phirni recipe | Mango firni recipe

Phirni is a famous North Indian sweet recipe made with rice and milk. There are many variations of phirni. Mango phirni is one of such variation.

Mango phirni is one of the the easy sweet recipe. Here you have to coarsely grind the rice and prepare mango puree. These are the extra steps required for making mango phirni. Rest of the steps are same as we do for rice kheer or rice payasa. While preparing mango phirni, it is better if you use sweet variety of mango.

In this mango season, mango phirni is one of the 'must try recipe'. Combination of milk, rice and mango tastes absolutely delicious. Also, mango phirni is one of my favorite sweet recipe.

Ingredients:

Full cream milk - 500ml

Rice (Preferably, basmati rice)- 50-60 gms

Sugar - 50 gms

Mango puree - 100 gms

Saffron(soaked in milk) - 1tsp

cardamom powder - 1/4 tsp

Method:

Wash and peel the mangoes. Roughly chop it and add it in to the mixer jar. Grind in to smooth paste.

Rinse the rice for 2 to 3 times.

Spread the rice on a plate or cloth & let it dry.

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After the rice has dried, take it in the mixer jar. Make a coarse powder. It should be like rava/sooji. Keep it aside.

Heat the milk & let it boil. When the milk begins to boil, add rice to it & stir well.

Then add sugar & stir well. Let the rice cook on a low-medium flame. 

Keep on stirring, so that lumps will not form. Add saffron soaked in milk, & cardamom powder. 

 

When the rice gets cooked, milk will thicken. At this time, switch off the stove. Let it cool. 

After it cools down, add mango puree. Mix well and refrigerate the mango phirni.

Serve chilled mango phirni topped with chopped dry fruits like cashews, badam/almond, pistachios or you can also garnish it with chopped mango pieces.

Beetroot dosa | Beetroot dosa recipe

Beetroot dosa




Whenever we think of south indian cuisines, one thing that comes to our mind is dosa. Ofcourse, Dosa is one of the healthy breakfast as there is no need of adding any unhealthy ingredients while making dosa. We can make dosa even more healthier by adding any of the veggies or leafy vegetables like spinach, coriander leaves, curry leaves etc. Beetroot dosa is one of such healthy breakfast recipes.
We can make it in two ways. In one variation, beetroot puree is added to the normal urad dal dosa batter. In another variation, chopped beetroots are added while grinding rice. Here I am going to explain the second variation of beetroot dosa.

Ingredients :

Dosa rice - 1 bowl
Beetroot - 1 (small)
Green chillies - 1-2
Cumin seeds /Jeera - 1tsp
Curry leaves - 1 strand
Salt to taste


Method :

Soak dosa rice for about 4-5 hrs or overnight.

Chop the betroot in to dices.

Add soaked rice in to the mixer jar. Add chopped beetroot, green chillies, cumin seeds, salt. Add little water and grind in to smooth paste.

Add required amount of water. Adjust salt. Dosa batter should not be too thick or too watery. It should be slightly thicker than neer dosa batter.

Heat the tawa /iron griddle on medium-high heat. Here I have used iron griddle.
Pour a ladle full of batter on it and spread it slightly in circular motion. Close the lid and let it cook for 1-2 mins.

 

Open the lid, smear a tsp of oil/ghee on it, & remove from tawa.

Serve beetroot dosa with sambar or coconut chutney or any other chutney of your choice.

Sweet chutney | Tamarind chutney | Tamarind Dates chutney | Imli chutney

Sweet chutney | Tamarind chutney | Tamarind Dates chutney | Imli chutney recipe

Sweet chutney/ Tamarind chutney/ Tamarind dates chutney or Imli chutney sweet and tangy chutney made with deseeded tamarind and dates. Sweet chutney is usually used in chats like pani puri, dahi puri, masala puri, bhel puri or with snacks like samosa, sandwich, aloo tikki or any other snacks.

Basically, this sweet chutney is prepared with jaggery and tamarind pulp. It also tatses good. However dates are added in order to enhance the taste and it also gives good texture for sweet chutney.

Usually I prepare sweet chutney whenver I plan to prepare chats like pani puri, dahi puri or snacks like sandwich, aloo tikki or any other spicy snacks.


Ingredients:

Tamarind(Deseeded) - 1/2 cup
Dates(Deseeded) - 1/2 cup
Cumin powder/Jeera powder - 1 tsp
Red chilli powder - 1/2 tsp(Optional)
Pepper powder - 1/2 tsp(Optional)


Method:

Take a pan. Add deseeded tamarind and dates to the pan. Add 1 cup of water. Let them cook for 5-10 mins or until they become soft.

 

Add cooked dates and tamarind in to the mixer jar. Grind in to smooth paste

Filter the Dates-tamarind chutney, by adding little water to it. 

Add the filtered sweet chutney in to the pan. Adjust the consistency of sweet chutney by adding required amount of water. Add cumin powder, pepper powder and red chilli powder. Mix well & let it boil for 2-3 mins. 

Serve this sweet chutney/ tamarind chutney / tamarind dates chutney with any chats like pani puri, dahi puri, bhel puri or tea time snacks like samosa, aloo tikki, sandwich etc. 

Aloo manchurian | Potato manchurian

Aloo manchurian | Potato manchurian | Aloo manchurian recipe

Aloo manchurian or potato manchurian is one of the simple yet tasty Indo-chinese manchurian recipe. Aloo manchurian can be served as starter or tea time snack. Steps for this snack are almost same like gobi manchurian. But in aloo manchurian, first we have parboil/half cook the cubed potatoes and then we have to deep fry the potatoes. Rest of the steps are same as gobi manchurian. Aloo manchurian can be served as both starters or even as a side dish to other Indo chinese rice recipes.

You can also use baby potatoes in place of normal potatoes. It also tastes good. Aloo manchurian is a very easy to make dish with spicy, sweet and tangy flavor.

Ingredients :

Potatoes - 2 (medium size)
Water for boiling potato - 3-4 cups
Salt - 1 tsp

For batter:

Maida - 1 cup
Corn flour - 1 tbsp
Red chilli powder - 1-2 tsp
Turmeric powder - pinch
Ginger garlic paste - 1 tsp
Salt to taste

For manchurian sauce/gravy:
Oil - 3-4 tsp
Garlic - 5-6 cloves
Green chillies - 1-2
Onion - 1
Capsicum - 1
Soya sauce - 2 tsp
Chilli sauce - 2-3 tsp
Tomato ketchup/Tomato sauce - 2-3 tbsp
Corn flour - 1 tbsp
Salt to taste

Method:

Wash and peel the potatoes. Cut in to cubes. 

To a vessel, add water and a tsp of salt. Add the potatoes. Let it cook for 5-6 mins or until the potatoes are half cooked. Do not over cook the potatoes. 

In a vessel, add maida, corn flour, ginger garlic paste, red chilli powder, turmeric and salt. Add little water and mix well. Add cubed potatoes in to it and again mix it well.

Put the diced potatoes in to the batter,mix well. In a kadai, heat oil in medium - high flame.  Drop the potatoes one by one in to the oil, using a spoon. 

Fry until they become golden brown. Take it out and keep it aside. 

In another pan/kadai, add 3-4 tsp of oil. Add chopped garlic cloves. Saute for 2 mins. Flame should be in medium-high heat. 

Add chopped green chillies, finely chopped onion. Saute for 2-3 mins. Add little salt.  

Add capsicum to it. Saute for 2 mins. Do not over cook the capsicum. Let it be crunchy.

Add Soya sauce, chilli sauce, tomato sauce/ tomato ketchup Mix well.

In a bowl, make corn flour slurry by mixing a tbsp of corn flour with little water. Add it to the gravy and mix well. 

Add fried potatoes in to it. Mix gently.

Finally serve tasty snack aloo manchurian with tomato ketchup, & you can sprinkle some coriander leaves while serving.