Also need tamarind chutney for serving, check the recipe on my website
Instructions
Cooking Dal:
Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.
Pakwan
Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
Set the dough aside and let it sit for at least 15 minutes or longer.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
Fry 2-3 puries at time until both sides are a light golden-brown.
Transfer puries over paper towel, it will absorb the extra oil.
After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.
Notes
Serve Pakwan with hot dal with drizzle of tamarind chutney.
I started eating mango thanks to my Thai sister-in-law and now… I can not live without! Mango Parfait is a simple quick & easy sweet dessert recipe, which can also be prepared well in advance: perfect for a dinner or party with lot of friends!
6 biscuits (like "morning coffee biscuits" or what you prefer)
sliced almonds for garnish
Instructions
Crumble the cookies very coarsely and leave them aside.
Squeeze half a lemon and mix it well with sugar (remove the seeds!).
Clean the mango and put in a mixer and whip until it is smooth and creamy. Then mix the mango puree with sweetened lemon juice and ginger and put apart.
Whip the cream with the whisk of a food processor.
Gently mix the whipped cream with the mango puree with a dipper.
Compose the cups in layers starting with a teaspoon of the creamy mixture on the bottom of the cups and continue with a layer of cookies, then back to the mango cream, until you get to level (two or three layers are ideal).
Place in the refrigerator and wait at least 30 minutes before serving with slivered almonds to decorate.
Sweet Mango Pulao is a sweet and delicious dessert, made with ripe mango pulp, shredded coconut and basmati rice! Its a nice appetizer to have which is sweet flavorful. Its a vegetariangluten free recipe most suited for people wanting to try a quirky twist or fusion
Mango Puff Puffs is a fun recipe made with fresh pureed mangos and flour. These are a sweet snack that kids will love. It is a nice dessert that can be popped in one by one as it get more and more addictive for its flavorful delight.
In a large bowl, combine the above ingredients (except powdered sugar and frying oil). Let mixture rest for 20 minutes.
In a 10” deep frying pan, heat 4 cups of oil over high heat for several minutes and then reduce to medium heat.
Drop teaspoonful of batter into the heated oil. Fry 4 to 5 balls at a time until golden brown. Cook both sides of the puff puffs by turning with a spatula.
After frying each batch, transfer to a large paper sack. Add powdered sugar, close sack, and shake gently to coat. Transfer to a platter.
Mango Paradise is a delicious layered cake that will delight your party guests. After they've tried this recipe, they will be in a paradise! Mango paradise is a nice sweet snack or dessert that is tasteful and flavorful. A must try recipe for those with a sweet tooth.
Then add all-purpose flour with baking powder and baking soda again whisk and then slowly add mango puree and stir until you get a nice ribbon consistency better.
Spread it on greased baking sheet make a thin layer.
Bake it for 15 mins.
For Layer:
In a pan add sugar and vinegar brings it to boil.
Peel and cut small pieces of apple and pear.
Then add pear, apple, nutmeg powder and cinnamon powder, let it cook until pear and apple to be soft then add mango and let it cook until all water evaporate and it gets thick consistency.
Then add sultana and dry fruits switch off the stove.
Let it cool completely.
For Mouse:
In a mixer jar take feta cheese, cardamom, yogurt, sugar and mango and mix all together.
Now assemble, take cake and cut it into medium size rectangles.
Place one rectangle cake spread layer filling on it now repeat it one more time.
Pore mousse on it and garnish with small mango cubes and enjoy.
Tangy mangoes are very much in season these days and this rice preparation made with this seasonal fruit is worth trying. Chocolate Mango Fudge is exotic, flavorful, very colorful, easy to make and quick to serve. You can amaze your party guests with this recipe. I prepared this recipe today and it turns out pretty good so here I am sharing this recipe with all of you.
Cut the chocolates in pieces and melt it over a hot water steam, It will take 5 minutes. After melting mix some chopped almonds in the melted chocolate and keep it aside for cooling.
Now bring a frying pan and add rice and coconut milk to it and let it cook over medium heat for 20 minutes. Add 2 tablespoon sugar to it and let it cool.
Meanwhile bring a mango peel it and cut it into small cubes.
Bring half of the cubes in a grinder and grind it with 2 tablespoon water and 2 teaspoon of sugar. Mix it with rest of the cubes. Pour the mix in a bowl.
Bring a bowl, I have used square shaped bowl here to give it square shape which looks pretty cool. Fill it with cooked rice and then a layer of melted chocolate.
Let it cool in a refrigerator for 30 minutes or as required.
After cooling put it upside down in a plate keeping it's shape intact. Pour the mango mix over it as in the picture.
Garnish it with chopped almonds, pistachios, raisins etc. I have used a chocolate to put as a decorating cap which is making it much more beautiful for presentation.
Notes
Your Chocolate Mango Fudge is ready to eat, and it smells so good. Chocolate gives it a nice flavor and chopped almonds give the crunchiness. You can adjust the sweetness according to your taste. I hope you try it and love the praise from your guests.
Sindhi Kadhi is very delicious and nutritious gravy based main course dish. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5cups of water
Instructions
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
How To Make Sindhi Kadhi: Savor The Flavors Of Sindhi Kadhi
Sindhi Kadhi is a flavorful and aromatic dish hailing from the Sindhi cuisine, known for its unique blend of spices and tangy flavors. This Sindhi Kadhi recipe features a medley of vegetables simmered in a creamy gram flour gravy, creating a dish that’s both comforting and nourishing. With its rich flavors and wholesome ingredients, Sindhi Kadhi is a beloved dish that’s perfect for any occasion. Sindhi Kadhi is a traditional dish originating from the Sindhi region of Pakistan and India.
It’s a flavorful and tangy soup made primarily with dal (lentils) and various vegetables. This dish is naturally gluten-free and low in fat, making it suitable for individuals with dietary restrictions. To prepare Sindhi Kadhi, lentils are cooked until they are soft and then combined with a variety of vegetables such as okra, potatoes, carrots, and tomatoes. The soup is seasoned with a blend of spices including turmeric, cumin, coriander, and mustard seeds, which give it its distinctive flavor profile.
To commence the preparation of Sindhi Kadhi, begin by thoroughly washing and drying the okra. Subsequently, delicately remove the tops of the okra and set them aside. Heat a tablespoon of oil in a skillet over medium-high heat. Once the oil reaches its optimal temperature, add the prepared okra and stir-fry until it reaches a tender consistency. This step enhances the flavor and texture of the okra, ensuring it is cooked to perfection. Once accomplished, set aside the cooked okra for future use.
Next, in a saucepan, heat some oil over medium-high heat. Add fenugreek seeds and cumin seeds, allowing them to crackle. As they release their aroma, incorporate the asafetida, red pepper, ginger, and curry leaves, stirring for a few seconds. This process allows the spices to infuse into the oil, imparting their flavors to the dish.
Lower the heat to medium and add besan (gram flour) to the spice-infused oil. Continuously stir the besan until it turns golden brown and emits a fragrant aroma, typically taking around 4 to 5 minutes. This roasting process is crucial as it enhances the nutty flavor of the besan, adding depth to the kadhi.
Gradually pour in about 4 cups of water while stirring continuously to prevent the formation of lumps. This step ensures that the besan is evenly dispersed in the liquid, creating a smooth consistency for the kadhi base.
Now, add turmeric, salt, potatoes, green beans, and carrots to the kadhi base. These vegetables not only contribute to the nutritional value of the dish but also add color and texture. Allow the kadhi to come to a gentle boil, then reduce the heat to low-medium, cover the pan, and let it simmer for 8 to 10 minutes until the vegetables are tender. If necessary, adjust the consistency by adding more water, ensuring that it retains a slightly thick, running consistency.
Once the vegetables are cooked, add the previously prepared okra and tamarind pulp to the kadhi. Allow the kadhi to come to a boil again, then let it simmer for another 6 to 7 minutes over medium-low heat. This final step allows all the flavors to meld together, creating a harmonious balance in the dish.
Tips for Perfect Sindhi Kadhi
Variety of Vegetables: Experiment with different vegetables to add depth and flavor to the kadhi. Vegetables like bitter gourd (karela) and eggplant (brinjal) can also be used to enhance the taste of the dish.
Consistency of Kadhi: Adjust the amount of water added to the kadhi to achieve the desired consistency. The kadhi should have a creamy texture that coats the back of a spoon.
Balancing Flavors: Taste the kadhi and adjust the seasoning according to your preference. You can add more salt, sugar, or lemon juice to balance the flavors and enhance the taste.
Variations of Sindhi Kadhi
Paneer Kadhi: Add cubes of paneer (Indian cottage cheese) to the kadhi for a creamy and indulgent variation. Paneer adds richness and protein to the dish, making it more satisfying.
Sprouted Lentils: Add sprouted lentils such as moong dal or matki to the kadhi for added nutrition and texture. Sprouted lentils are high in protein and fiber, making them a healthy addition to the dish.
Benefits of Sindhi Kadhi
Rich in Vitamins and Minerals: Sindhi Kadhi is loaded with a variety of vegetables, providing essential vitamins, minerals, and antioxidants that promote overall health and well-being.
Digestive Aid: Gram flour (besan) is known for its digestive properties and helps aid in digestion, making Sindhi Kadhi a comforting and soothing dish for the stomach.
Wholesome and Nourishing: With its blend of vegetables, spices, and gram flour gravy, Sindhi Kadhi is a wholesome and nourishing meal that’s perfect for the whole family.
Frequently Asked Questions (FAQs)
Can I make Sindhi Kadhi without vegetables?
Yes, you can make a simple version of Sindhi Kadhi using only gram flour and spices for the gravy. However, adding vegetables enhances the taste and nutritional value of the dish.
Can I make Sindhi Kadhi ahead of time?
Yes, Sindhi Kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to develop. Reheat it gently before serving.
Is Sindhi Kadhi gluten-free?
Yes, Sindhi Kadhi is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Sindhi recipes on Manjula’s Kitchen, such as Sindhi Koki for another culinary adventure.
August was also a great turn out with many recipes using Mango. I was really impressed with all the entries. However I can only select five best ones. Here are my top picks for this month. I would like to congratulate the winners and all participants:
1st Place: Megha Sharma (Chocolate Mango Fudge)
2nd Place: Vaishali Leuva (Mango Paradise)
Congratulations to both of you!!
Chocolate Mango Fudge
Mango Paradise
Mango Parfait
Mango Puff Puffs
Sweet Mango Pulao
Thank you to everyone else that also participated in the contest:
This month’s contest will be another tropical fruit – the MANGO. There are so many things you can make with mangoes. I look forward to your creative recipe ideas. The specific rules are the following:
You can do any type of recipe (appetizer, dessert, etc)
You have to use Mango as the main ingredient. It can be ripened or unripened mango.
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Below is my checklist:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your NAME along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is August 26th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
Coconut Kulfi is a great take on the traditional kulfi. If you love coconuts, then this recipe is a must try. Its a nice summer recipe and a cold dessert
This coconut halwa turns out very soft and yummy and you will love it as much as my family and friends. Its a nice sweet snack or as a dessert served best during festive occasions.
Spicy Coconut lemonade is a refreshing fusion or a twist over the traditional lemonade infused with spicy flavors. It’s a drink best associated with the summer months and a favorite among all age groups.
I made this beautiful kids friendly delicious snowman coconut ladoos for last year Christmasparty and it was a top hit. As soon as I placed them on the table, all I heard was “WOW!” and that’s it. They got vanished in a glimpse of a second and of course, they were generous enough to leave me with a plate at least. This was the talk for a while among my family and friends. I had so much fun decorating them and that’s the time I got the idea of recreating this with my baby nephew. He was as thrilled as I was and we had an awesome aunt-nephew time together which is ineffable. Let your precious moment begins with your little ones as well! Its a fun sweet snack that would be enjoyable to eat and treat to people of all ages.
Heat 1tsp ghee in a low-medium flame on a non-stick pan and lightly roast 1 cup of desiccated coconut in it for 5 secs. DO NOT Burn them! (Remaining ½ cup of desiccated coconut will be used to roll in the ladoos.)
Remove the ghee-coconut aromatic mixture from the fire and let it cool completely.
Notes
Snowman Edible Accessories (Refer to the picture for ideas)
Hat ———- Mini Reese’s chocolates or mini Rolo or any chocolates that look like mini hat.
Eyes ———Chocolate vermicelli candies or Oreo cookie crumbs
Nose ——– Mini bead candies
Mouth —— Mini vermicelli candies
Scarf ——– Sour belts candy (Cut them into thin strips)
Everyone must really love coconuts because I received so many entries last month. There were many great recipe ideas and I really did have a tough time narrowing the selection. Here are the top five entries this month. I would like to congratulate the winners and the top five participants:
1st Place: Sasi Kumar (Snowman Coconut Ladoo)
2nd Place: Khushboo Dattani (Coconut Surprise!)
Congratulations to both of you!!
Snowman Coconut Ladoo
Coconut Surprise
Spicy Coconut Lemonade
Coconut Kulfi
Coconut Halwa
Thank you to everyone else that also participated in the contest:
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is June 27th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
