Aam ki khatai


This recipe you will find only in the Purvanchal region. A simple way to give your dal that extra taste during the summers when one doesn’t like consuming much of spices. I prefer having something light and healthy which gives your digestive system some ease.

Though this recipe is getting lost, with people preferring more instant stuff.

What is khatai?

Khatai means something that tastes tangy or khatta.

How is it made?

Made using raw dry mango.

Any preferred season to make them?

Yes, khatai is made during summers as the sun is at its peak and drying the raw mango gets easy and quick.

So, let’s get the recipe

#purvanchaltadka #foodblogger #aamkikhatai

Aam ki Khatai

Ingredients

  • 1 kg raw mangoes cut into squares
  • 200 grams of coriander/dhaniya seeds
  • 150 grams of fennel/ saunf seeds
  • 1/2 cup jeera/ cumin
  • 250 grams garlic chopped
  • 4 tablespoon fenugreek/Methi seeds
  • 5 to 6 tablespoons Haldi / turmeric powder
  • 1/2 cup red Chilli powder
  • 2 tablespoon hing/ asafoetida
  • 2 tablespoon yellow mustard seed (optional)
  • 1/2 cup achar masala (optional)
  • 1/2 kg mustard oil or more as needed
  • 1/2 cup salt or as per taste

Method

  • First, wash and peel the mango piece and sundry them till its hard for 1 week or so
  • After the mangoes have dried completely store them in an airtight container before making the khatai
  • Take a kadhai dry roast the spices separately.
  • Like saunf, fenugreek, coriander and jeera seeds and grind to powder
  • Take a grinding jar Add the garlic with some oil and grind to a paste( oil is used for quick grinding)
  • Take a large vessel to add the grinded garlic paste and the spices
  • With Haldi, red Chilli powder and hing
  • If you are using yellow mustard seed and achar masala add them as well
  • Grind the mustard seed before adding
  • Now add in salt and oil
  • Now add the dry mangoes and coat the masala well, using your hand
  • If you find the masala to be dry pour some more oil
  • Mix well and store in an airtight container
  • Use it after a week
  • Store at room temperature stays good for years if kept in an airtight container or else refrigerate it.

How to use khatai?

Use them in your dals and khichadi.

Mango Phirni ice-cream


We Think That Food Prepared and Cooked At Home is Unbeatable..

-Unknown

Don’t get confused for the name, I have made this yummy mango phirni and served it with ice-cream. Here ice-cream can be of any flavor.

Mango phirni is rich and creamy, delicious dessert for any occasion.

This has to be served in earthen cups or pots to make it taste much better when you have this in earthen pot the taste and smell of the pot is awesome.

Making Mango phirni is same like any other phirni, here we are adding mango pulp for the taste. When served with ice cream this tastes really yum, to understand what am saying do try this fusion.

Get the recipe here..

#mangophirni#foodblogger#indianfoodblogger#purvanchaltadka

Mango Phirni Ice-cream

Mango Phirni Ice-cream

Ingredients

  • 1 cup mango pulp
  • 750 ml milk
  • 1 cup rice
  • 1 cup sugar /as per sweetness
  • 1/2 tablespoon elaichi powder /cardamom
  • Nuts chopped
  • 1 cup milk powder (optional)

Method

  • Soak rice for one hour
  • Grind to a coarse paste
  • Start boiling milk in a deep pan
  • Pour in grinded rice
  • Boil till rice cooks and milk thickens
  • Add chopped nuts and milk powder
  • Elaichi powder,sugar and mix well
  • Pour in mango pulp
  • Mix well
  • Let it cool for more 5 minutes
  • Off the flame
  • Pour one ladle in a earthen bowl
  • And same manner you can keep rest of the phirni in bowls
  • Refrigerate it for 1 hour
  • Serve it chilled with a scoop of ice cream
  • That’s the fusion we are creating here
  • This tastes divine
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Mango lassi recipe


Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe

#mangolassi#foodbloggers#indianfoodblogger#purvanchalstadka

Mango lassi

Ingredients

  • 1 cup curd or buttermilk
  • 1 cup mango pulp
  • 1/2 teaspoon elaichi powder
  • 1/2 sugar or as per taste
  • Few drops of mango essence
  • Some chopped pistachios for garnish

Method

  • Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
  • Blend it for 1 minute
  • Pour it in the glass
  • Garnish with pistachios
  • Serve it chilled
  • Enjoy your mango lassi
  • Until then keep exploring…….

Rating: 1 out of 5.

Do Rate Us….

Mango Salsa


Yes,you heard it right Mango salsa this is a complete seasonal recipe and made best during mango season. As the produce is fresh,not cold storage one.Ripe mangoes with some salt and pepper makes it really delicious and lipsmacking.With few ingredients from your pantry you can make this super tasty salad.We basically eat them with roti.I have used Alhanso mangoes in this dish you can use whichever mango available near you.

Salsa- This is basically Latin American word,salsa means tomatoes, onions and green chillies sauce or mixture. Salsa is a American dance form also.

In Purvanchal the mixture of onions,tomatoes and green chillies with coriander leaves is called kukhumber.Every place has its own version with some twist.

No one is a born cook

You learn it,by cooking

😊This saying is completely true if you think that you can cook,then you can cook.

Let’s get the recipe

#purvanchalstadka #indianfoodblogger#foodbloggers#indiancooking

Ingredients

  • 1 ripe mango (i have used alhanso here)
  • 2 tomatoes chopped
  • 1 onion chopped
  • 1 green chilli finely chopped
  • 1 tablespoon lemon juice
  • 1/2 tablespoon salt
  • Coriander and mint leaves for garnish

Method

  • Take a bowl assemble all the given ingredients
  • Mix them well
  • Garnish with coriander leaves
  • Top it with mint leaves
  • Your Mango Salsa is ready to be served
  • Enjoy…
  • Start cooking from Purvanchal’s Tadka

Mango Frooti/How to make mango frooti


Mango frooti is every one’s favourite, I remember while travelling in summer’s the first think we as kids would ask our dad on any station was mango frooti,and that one bottle was shared by all in the compartment and the last one to drink would wait for the last drop of frooti😂.Mango frooti means childhood memories,family time.Very recently I came to know that frooti can be made in the house as well,and as you know what better than home made stuff.

By drinking this frooti you won’t miss the taste of store brought one,trust me for this,give it a try and the best drink for your loved one’s this summer.my husband’s favourite one aswell❤

So without saying much lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #drinks#beattheheat#summerdrink#mangofrooti#mangoes #Seasonal

Ingredients

  • 3 to 4 mangoes (baigan phali)
  • 3 raw mango
  • 1/2 kg sugar or as per taste
  • Water

Method

  • Peel and cut mangoes both
  • Take a kadhai add in chopped mangoes 3 cups water and sugar
  • Boil it for 10 minutes or till when you notice mangoes turning soft

  • Off the flame, cool completely
  • Blend it to a fine paste in blender without water
  • Remove and strain

  • Pour in water that was remaining in the mango and if required more
  • Consistency of frooti depends on you adjust water according to your wish

  • Take a taste of the mixture and adjust sugar
  • Strain and store it a bottle and chill

  • Serve them when required by adding water and ice cubes
  • Mango frooti is ready and the taste is exactly like the store brought one’s.

Note-Mango used here is baigan phali which is easily available in the market’s, exact taste of frooti can be acquired only by baigan phali mangoes if you use other mangoes the taste will differ completely.

Kairi ki chutney/ raw mango chutney/ Dip


Month of April to June are hot here and eating spicy food could leave you in trouble ,so to keep one’s stomach happy and full this Kairi ki chutney is a best option in these days.Have it with simple dal-chawal, stomach and tongue both are satisfied and happy.As this chutney has the tanginess and spice too.A recipe from Purvanchal region this recipe is called Raja of all chutney(king) in our native place.One of my father in-laws favourite chutney lets see what goes in making this kairi ki chutney

Ingredients

2 thin slices of raw mango

3 green chilies

3 to 4 garlic cloves

A handful of coriander leaves

6 to 7 pudina leaves (mint)

1/4 tablespoon jeera (cumin seeds)

4 tablespoon water

1/2 tablespoon salt or as per taste

ingredients for chutney
ingredients for chutney

Method

Take a blender put all the ingredients with salt and blend into fine paste

Adjust water as per consistence

Kacche aam ki chutney/ kairi ki chutney is ready to be served with dal-chawal or roti

The fun increases when mangoes are from your own tree

Happy cooking and enjoy the season of mangoes

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Mango kesari/mango halwa


It’s summer and mangoes are every where,so tried out this recipe of mango kesari as the name suggests it’s mango and kesari is for saffron .A sweet dish made of rava (semolina) just love the flavours when it melts in my mouth..Do try this

#ontheblog#foodblogger#indianfood#mangokesari

MANGO KESARI
MANGO KESARI

Ingredients

1 cup rava (semolina)

1/2 cup mango pulp,by blending

1/2 cup sugar

1/2 tablespoon elaichi powder (cardamom)

1/2 cup ghee

2 cups water

Method

Put mango in blender and puree it,by blending mango we have no lumps remaining

Heat ghee in non-stick kadai,add rava and saute till light brown in colour

By the time rava is being roasted,take pan and boil water and sugar

once its done add mango pulp ,water and sugar mixture,keep stirring it till water is soaked up

now add elaichi powder,mix it and close the lid for 2 to 3 minutes

serve it hot,topped with more ghee

Your mango kesari is ready

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