Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Mango Kadhi

Time 15 min
Ingredients
Ripe mango pulp 0.5 cup
Water 0.5 cup
Jaggery 1 tbsp cup
Red chilies 2
Turmeric powder 1/5 tsp
Salt to taste
Coconut paste 1/4 cup / coconut milk 1/2 cup
Ginger 1/4 inch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 2 pinch
Curry leaves 4-5
Oil 1 tsp


Method
Blend mango pulp and jaggery in blender. Keep it aside.
Make paste of coconut, ginger and red chilies. 
Heat oil in kadai. Add mustard seeds, cumin seeds, asafoetida and curry leaves. After seeds are popped out immediately add mango pulp, water and paste. Mix well. Simmer for 4-5 min. Add salt at the time of serving. It taste good with rice.

Kairi Panhe

Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.

Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

Chana Usal

Time 30 min

Ingredients

Black chana / chickpeas 1 cup

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Ginger garlic paste 1 tsp

Red chili powder / kanda lasun chatney 3/4 tbsp

Garam masala 1/2 tsp

Fennel seeds powder 1/4 tsp

Water 2 cups

Kasuri methi 1 tbsp

Oil 2 tbsp

Salt to taste

Method

Soak overnight black chana, cook it with 1/2 tsp oil in pressure cooker for 3-4 whistles. Keep it aside, allow it to cool.

Heat oil in pan, add onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add chana, salt, kasuri methi and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Aamras / Sweet Mango Pulp

Time 10 min

Ingredients

Ripe mango 2

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Pinch of salt

Method

Squeeze mango into the blender, add sugar, cardamom powder, salt. Blend well and serve chill.

Masala Rice / Masale Bhat

Time 30 min

Ingredients

Basmati / ambe mohar rice 1 cup

Onion 1 medium sized peeled and julienne

Tomato 1 medium sized cut into very small pieces

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Green chilies 2 slit from the middle

Cashew nuts 1tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, green chilies, ginger garlic paste, turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Add garam masala saute for 5-6 min. Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 10-12 min.

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.

Use thick bottom sauce pan minimum 4 mm thick so that rice will not get burn.

Ambe Daal

Ambe Daal

Time 40 min
Ingredients
Unripe mango (Kaccha aam)  1 (around 3 inch in size)
Gram / Chana daal 1 cup
Green chilies 2-3
Corinader leaves 2tsp
Turmeric powder 1/4 tsp
Sugar 1 tsp
Salt to taste

Method
Soak daal in water for about 30 min. Drain the water. In the mixer vessel add daal, green chillies, salt, coriander, turmeric powder, sugar and then blend to make coarse powder. Then grate the mango and add into the daal. Enjoy the ambe daal.

Tip
U can add more sugar depending on how much sour is the mango.

Puri

Puri

Time 30 min.

Ingredients

Wheat flour 1 cup

Semolina / Rava 1 tablespoon

Salt 1 teaspoon or to taste

Sugar 1teaspoon

Oil 1 tablespoon for making dough

Water as per to make the dough
Oil for deep frying

Method

In a mixing bowl, add wheat flour, semolina, sugar, salt. Mix very well. In a saucepan take 1 tbsp oil, heat well and then pour into the bowl over the floor. Probably make a small dig in the flour and add oil into it. And then pour flour from sides into the oil. Add a water and knead the dough. The dough should be not too hard or too soft. Keep it for 15 min. Knead the dough. Make small portions of dough around i inch in size. Start rolling it, it should not be too thin or thick. Deep fry in oil. Take out on tissue paper to remove excess oil.

Tip
If you make dough little hard After 15 min it becomes little soft. So Keep this in mind while kneading.