THENGA, MANGA, PATTANI SUNDAL

THENGA, MANGA, PATTANI SUNDAL

Since my husband and his cousins spent a lot of their childhood in Madras (as the South Indian city of Chennai was then called), all his stories about the fun times they had there featured the pride of Madras, the Marina Beach. He spoke of the goodies they hogged there as kids and one favourite was a snack popularly called, "Thenga, Manga, Pattani Sundal" after the ingredients which went into it namely, coconut, raw mango, and white peas.

We make this particularly during the mango season when raw mangoes are available in plenty.

Ingredients:

• Dry White Peas, (Pattani) 1 cup
• Raw Mango, grated, (Manga) 1/4 cup
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Lemon Juice, 1 tbsp

To Be Ground To A Coarse Paste:

• Coconut Gratings, (Thenga), 3 to 4 tbsp
• Green Chillies, 4
• Ginger, 1" piece

For the Seasoning:

• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:

Wash and soak the dry peas in a bowl with sufficient water for about 8-10 hours or overnight
Next morning, drain the water, and once again wash the soaked peas
Cook the soaked peas in a pressure cooker along with a little salt and turmeric powder for 2-3 whistles or till the peas are fully cooked
Once the cooker cools, transfer the cooked peas to a bowl after draining the excess water. Keep aside.
Grind together coconut gratings, green chillies and ginger in a mixer to a coarse paste without adding any water
Heat oil in a thick-bottomed kadhai and when it gets hot, add the mustard seeds. When they splutter add the curry leaves and saute for a few seconds
Add the coarsely ground paste and saute for a minute or so on low flame
Now add the cooked peas, salt (as and if required), and mix well
Squeeze the juice of lemon on this, mix well and finally add the raw mango gratings
Toss the sundal so that it is mixed well and then serve

MANGO SHEERA

MANGO SHEERA

Sheera is an Indian sweet/dessert primarily made of semolina, which is called rawa or sooji commonly in India. This can be made relatively easily and in quick time as it does not call for much preparation.

You will find elsewhere in this blog the recipe for Sheera. There are different variants of sheera such as Pineapple Sheera, Banana Sheera etc.  Today I share how I make Mango Sheera since we still get plenty of good quality mangoes here in Bengaluru, India where I live. It is advisable to use mangoes of a better quality such as Alphonso, and Badami which are more sweet, lend a good colour to the dish and are not fibrous.

While rawa/sooji is available in different varieties, I prefer to use what we call "medium rawa "( rather than the "fine" rawa) as this gives a better texture to the sheera. The amount of sugar you use will depend on the sweetness of the mango, and your individual taste.

I have suggested 1 large sized mango which is adequate to make 1/2 cup of mango puree required for the sheera with the remaining mango pieces used to garnish the dish. I have chosen to make a mango rosette to garnish today's post. As another option, you can garnish the dish with cashewnuts and raisins lightly roasted in a little ghee.

Ingredients:

• Mango, large-sized, 1 or 1/2 cup of Mango Puree
• Semolina (Rawa/Sooji), medium variety, 1 cup
• Sugar, 3/4 cup
• Milk, 3/4 cup
• Water, 3/4 cup
• Ghee, 2-3 tbsp
• Saffron, a few strands
• Mango pieces, a few, or Mango Rosette for garnish OR Cashewnuts (1 tbsp chopped) and Raisins, a few, for garnish

Method

Wash, peel and chop the mango and prepare a puree. Keep aside.
In a vessel, heat the milk and water and keep aside 
Soak a few strands of saffron in a little milk and keep aside

In a thick bottomed non-stick kadai, heat 1 tbsp of ghee on medium heat 

Add the semolina and stirring continuously, roast it for about 6-7 minutes till it gives off a nice aroma 
Add the mixture of milk and water, mix well and cook the rava till it is done, taking care that no lumps are formed
Next add the sugar, the mango puree, saffron soaked in milk, and the remaining ghee and mix well
Continue to stir till the liquids evaporate and the sheera leaves the sides of the kadai
Transfer the sheera to a greased bowl and later de-mould by turning it upside down
Lastly, garnish with mango pieces or mango rosette or roasted cashewnuts and raisins, as per your choice.

LOBIA SUVA BHAJI SUBZI

LOBIA SUVA BHAJI SUBZI

This healthy dish of legume and greens was made as a Guest Post for my friend, Suchitra Kamath Bhat who has an interesting blog full of healthy recipes called,"Su's Healthy Living." Do check it out some time.

The main ingredients in this dish are Black Eyed Beans and Dill Leaves (called Lobia and Suva Bhaji in Hindi respectively). Dill leaves are called Shepu in Marathi/Konkani and Sabsigge Soppu in Kannada. You might be interested to know that Black Eyed Beans ( also known as Black Eyed Peas) have many health benefits while Dill Leaves have a distinctive and special flavour all of their own.

You can enjoy this dish with rotis or as a side dish with the main meal.

Ingredients:

• Lobia ( Black Eyed Beans), 1 cup
• Suva Bhaji ( Fresh Dill Leaves), chopped, 2 cups
• Rai ( Mustard Seeds), 1/2 tsp
• Jeera (Cumin Seeds), 1/2 tsp
• Curry Leaves, a sprig
• Green Chillies, slit, 3-4, or as per taste
• Garlic Pods, finely chopped, 3
• Large sized Onion, chopped, 1
• Salt, to taste
• Lemon juice, 2-3 tsp
• Oil, 1 tbsp

Method:

Wash and soak the lobia overnight or for 8-10 hours
Next morning, pour out the excess water
In a pressure cooker, cook the soaked lobia in adequate water for 1-2 whistles or till done
Take care to see that the lobia does not get overcooked
Once the cooker has cooled remove the cooked lobia and keep it aside
Heat oil in a thick-bottomed kadhai and when it gets hot add the mustard seeds,
When they splutter, add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds
Next add the slit green chillies, chopped garlic, and onion and saute till the onion becomes translucent and the garlic gives off a nice aroma
Add the chopped dill leaves, cooked beans, salt to taste and mix well
Cover and cook on medium flame till the dill leaves get done
Finally add the lemon juice and mix well.
Transfer to a serving bowl and serve hot with rotis

MANGO & TOMATO SALSA

MANGO & TOMATO SALSA

A salsa, ( no, not the dance but the dish) is a kind of sauce or dip in Mexican cuisine. It can be served as a topping or a dip with nachos, chips and the like. It can also be used as a stand alone salad.

With mangoes available in plenty I was looking to make some new dishes that I had not made before.
I came across this attractive recipe and picture in Delish for Mango Tomato Salsa by author, chef and restaurateur, Deborah Schneider. I have tried this in Bengaluru, India using ingredients available at home, adapting the recipe to meet my tastes. Please note the mango and tomato should be firm yet ripe but definitely not over ripe,

Thanks to Deborah for this delicious, easy to put together salsa.

Ingredients:

• Large-sized Mango, 1 
• Medium-sized Tomato, 1
• Onions, chopped, 2 tbsp
• Green Chillies, chopped, 1-2
• Fresh Lime Juice, 1 tbsp
• Sugar, 1/2 tsp
• Vinegar, 1//2 tsp
• Coriander Leaves/Cilantro, finely chopped, 1 tbsp
• Mint Leaves, finely chopped, 2 tsp
• Salt, to taste
• Freshly Ground Pepper, to taste

Method:

Wash, peel and dice the mango

Wash and dice the tomato 

In a bowl, toss the mango, together with the tomato, onions and chillies

Stir in the lime juice and mix well
Add the sugar, vinegar, coriander leaves and mint leaves and toss well again
Add the salt and freshly ground pepper, mix well and serve at room temperature
or if you prefer it cold, keep in the refrigerator for a short while and serve chilled

KHANDVI

KHANDVI

While living in Gujarat many years ago, I was struck by the large number of snacks they had which was popularly called, "Farsan." Elsewhere in this blog you will find the recipe for Khaman Dhokla and Rava Dhokla.

Another favourite which I enjoy even now is Khandvi, a savoury snack made of besan. This recipe has been adapted from the YouTube video for Khandvi ( Gujrati Snack) by Master Chef Tarlaji Dalal. You can vary the quantity of green chilli-ginger paste, using from 1/2 tsp to 2 tsp, depending on your preference.

Making a tightly rolled khandvi, I must confess, is not that easy but the skill to make a perfect roll comes through practice. A basic but important step is to spread the batter as thinly as you can while it is still hot, before you make the rolls.

Ingredients:

• Bengal Gram Flour, (Besan), 3/4 cup
• Fresh Curds, 3/4 cup
• Green Chilli Ginger Paste, 2 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida, a pinch
• Salt, to taste

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Sesame seeds (Til), 1/2 tsp
• Asafoetida, 1/2 tsp
• Curry Leaves, 3-4
• Dry Red Chillies, 2
• Oil, 1-2 tbsp

For the Garnish

• Coconut, freshly grated, 2 tbsp
• Coriander Leaves, finely chopped, 2 tbsp

Method:

In a large bowl, combine the besan with the fresh curds, green chilli-garlic paste, turmeric powder, asafoetida and salt. Add 1 cup of water, mix well using your fingers and make a smooth batter.

Heat a non-stick pan and transfer the batter  to it. Heat on low flame and stir constantly for about 7-10 minutes until the batter thickens. Take care to see that the batter remains smooth and does not form lumps.
Grease the reverse side of 3 thalis (stainless steel plates) and using your hands or the back of the ladle or rubber spatula spread the batter on these as thinly as possible, while the batter is still hot.

After the batter has been spread on all the 3 thalis, start with the first thali, and with the help of a knife make markings for strips of about 2 " width on the spread batter.
Then roll each strip of batter as tightly as you can. Do this for the batter on the other two thalis too.
Cut the rolls made out of the strips of batter into bite-sized pieces, roughly about 1 inch size and keep them aside.
In a pan, heat oil and when it gets hot add the mustard seeds. When they splutter add the sesame seeds, then the asafoetida, curry leaves and dry red chillies and saute for 20 seconds.
Pour this seasoning over the khandvi and finally garnish with coconut gratings and finely chopped coriander leaves.

DOCE DE GRÃO: GUEST POST BY FREDA DIAS

DOCE DE GRAO: GUEST POST BY FREDA DIAS

Let me start by wishing my friend and fellow blogger, Freda Dias a Very Happy Birthday. May all her dreams come true! This talented young lady readily accepted my request to contribute a Guest Post. She has an interesting blog called, "Aromatic Essence" in which you will find a nice collection of  recipes for some yummy dishes supplemented with attractive pictures.

Freda says this dish gets its name from the Portuguese words, Doce for "Sweet" and Grao for "Grain/Bean. She adds, "This is almost like a fudge made of chana dal (split Bengal gram), freshly grated coconut, sugar and flavoured with cardamom. It is quite a tedious and time consuming dessert, but the results are so worth it."

Thanks so much, Freda for your recipe and pictures. Have a great birthday and year ahead. 

Ingredients:

• 250 grams Chana Dal ( split Bengal gram)
• 200 grams Desiccated Coconut * see notes
• 450 grams Granulated Sugar * see notes
• 1/2 tsp Green Cardamom Powder
• 1 and 1/2 tbsp Ghee
• 1 tsp Salt

Preparation:

1. Rinse and soak the chana dal in sufficient water for about 3-4 hours. Discard the water. Pressure cook the dal with about 2 cups of water and salt until tender (or you can also boil the dal with enough water until it is cooked through). Once the pressure settles down, open the lid, discard any excess water if present. Let it come to room temperature. Grind the dal to a smooth paste without adding any water.

2. Next grind the desiccated coconut fine.

3. In a heavy bottomed dry pot, add the chana dal paste, ground coconut and sugar.

4. Keep stirring continuously (or else the bottom might get burnt) for about 15 minutes on medium heat. Now add the ghee and cardamom powder, reduce the heat to low, continue stirring (back and forth rather than clockwise or anti-clockwise direction, because the mixture gets pretty tough to mix) until the mixture leaves the sides of the pan and almost comes together like a soft dough.

5. Line a wooden board with parchment paper, grease it with little ghee. Now transfer the prepared dough mixture to the parchment paper. Place another parchment paper over it, roll it gently to about 1/4 to 1/2 inch thickness. Let it cool. Cut into diagonals or any other shape. (You can skip the whole parchment paper, and put it directly on the board or any other flat surface, I like using parchment paper for easier clean up). You can also spread this dough in a greased thali (stainless steel shallow dish)

Notes: 

1. Traditionally freshly grated coconuts are used, but when making this at home all the stirring gets quite overwhelming, desiccated coconut makes it easier as most of the moisture is removed, which means lesser stirring time.The taste was as good as using fresh coconut. You can use either!

2. The quantity of sugar is double to that of the chana dal, 450 grams of sugar gives enough sweetness which is okay with us. If you want it more sweeter please feel free to add another 50 grams.

3. I use a cook top with electric coils so the timings may vary a little, if you use a gas cook top. Either ways remember to keep the heat on medium. 

"FROM MOTHERS TO DAUGHTERS....." TRIBUTE ON MOTHERS' DAY

"FROM MOTHERS TO DAUGHTERS....." TRIBUTE ON MOTHERS' DAY

Today being Mothers' Day, I send out my best wishes to all you Moms out there. I think you will agree that there is nothing like the unconditional love we receive from our mothers.

"From Mothers to Daughters: Five Traditional Recipes From Across The Country" appeared in The Indian Express celebrating Mothers' Day.

I am delighted to share that I have contributed a recipe to this article.

The recipes are:

• Allam Pachadi by Subhashini Venkatesh
• Unda Payasam by Maria Jose Martin
• Vaingana Puddi Sagle by yours truly- Shobana P. Rao
• Saffron Rice by Bridget White-Kumar
• Doodh Puli Pitha by Indrani Dhar.

So there you have it! A relish, a side dish, a rice and two desserts are on offer for this Mothers' Day Special, contributed by 5 grateful daughters. 

MANGO & SAGO PUDDING

MANGO & SAGO PUDDING

The mango season is here and we get a large variety of mangoes to indulge ourselves with. Elsewhere in this blog you will find recipes for Mango Phirni, and Aam ka Lassi.

One of the desserts I had been wanting to make for long was Mango & Sago Pudding but I kept putting it off as my husband dislikes sago. This is more popularly known as "sabudana" in many parts of India. Sabudana/Sago (Tapioca Pearls) is made by extracting starch from the tapioca roots. When I got some luscious Badami mangoes the other day I could not hold back any longer and took the plunge. The pudding turned out to be delicious and my husband said that he didn't mind sago in this form!

While you can use any type of mangoes, Alphonso or Badami give a better and richer taste and colour to this pudding. I used Amul Mithai Mate Sweetened Condensed Milk.

I find that the pudding is sweet enough through the natural sweetness of the mangoes supplemented with the condensed milk, but if you want it to be more sweet, you can add a little sugar.

In terms of visuals, you can't see the sago pearls clearly but you can make them out under the creamy, rich layer of mangoes.

Ingredients:

• Mangoes, 2
• Sago, (Tapioca Pearls/Sabudana), 1/4 cup
• Sweetened Condensed Milk, 1/2 cup
• Milk, 1/2 cup
• Mango, 1 slice, cut into pieces, for garnish
• Mint Leaves, for garnish

Method:

Wash the sago and soak it in sufficient amount of water for an hour

Wash it once again to remove the excess starch

Boil water in a vessel and add the soaked sago 

Cook the sago until it becomes soft and transparent

Once it is fully cooked, drain the excess water through a strainer and wash the cooked sago again under running water. Keep aside.
Wash and peel the mangoes
Roughly chop them after keeping aside one slice (to be cut into pieces for garnish later)
In a mixer, add the roughly chopped mango pieces and the milk and blend them to get a puree
Transfer the mango puree to a bowl, add the condensed milk and mix thoroughly
Next, add the cooked sago to this and mix well
If the consistency is too thick, you may add another 1/4 cup of milk
Place the bowl in the refrigerator for 2-3 hours
Serve the pudding in individual bowls garnished with chopped mango pieces and fresh mint leaves