Mango Idly – A healthy eat !

Mango Idly

 

 

 

 

 

 

 

 

 

Am back with a Banggg! Can’t believe itz been a year since I last posted ! Got really busy going back n forth around the world ;-).

Last May’13 I was in coorg for my cousins wedding, and this May’14 I am back again for my broie’s wedding :-). Allz well and now I got a beautiful SIL @ home. I simply love this month , not only because of wedding season also because I get to eat dozens of mangoes.
Mango  :  ‘King of fruits’ ,’The fruit of India’ – whatever you call it . It is everyone’s favorite.

Mmmmmmm… Mango Idly – A healthy eat !
I call this a winner ! This special recipe comes all the way from mumbai. Zillion thanks to Shakuntala aunty (my sisters MIL) for this
one which was a clear winner in every cooking competition .Also loved by everyone in the family. Thought will post this before we go – off season. I will be featuring this on a local channel next week.
Gyan on goodness 

  • Mango contains enzymes that help in breaking down protein. The fibrous nature of mango helps in digestion.
  • The deadly combination of vitamin C, vitamin A and 25 different kinds of carotene keep your immune system healthy.
  • Mango is rich in vitamin A. Mangoes help in promoting good eye sight, fights dry eyes and also prevent night blindness.

Ingredients:

  • 1 cup mango pulp (Preferrably Alphonso)
  • 1 cup yogurt
  • 1 cup grated coconut
  • 1 cup chiroti rava
  • 1 cup sugar
  • 1 tbsp of ghee
  • 8-10 cashews (optional)
  • pinch of cardamom powder

Mango Idly Ingredients

Method:

 Heat 1 tbsp of ghee in a thick bottom pan, dry roast chiroti rava until golden brown and keep it aside.

Heat Ghee - Mango IdlyDry roast rava- Mango Idly

Grind rest of the ingredients to make a very fine paste.Add this paste to roasted rava, to make a thick batter.

Grind Mango Idly batter mixxMango Idly batter mix

Add 1tspn of cardomom powder. Grease the Idly pan with ghee/oil. Fill all the portions and let it cook on medium flame for 20 mins. Garnish with roasted cashwes.

Cardamom powder- Mango IdlySteam Mango Idly

Roast Cashews- Mango Idly

 Mango Idly

 

 

Menthe Fenugreek Dosa

Menthe Fenugreek Dosa

 

 

 

 

 

 

 

 

 

 

 

 

Menthe Fenugreek Dosa – An other variety of dosa. My sis is a dosa expert! She got all her experti from her mother-in-law. She can make dosa out of anything. One of her specialty is water-melon dosa. Menthe dosa is just one of its kind.

Gyan on goodness

Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium, and diosgenin.Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders and to reduce menstrual pain. It is an home remedy know to help reduce fever when taken with lemon and honey.Fenugreek has been known to increase milk production in lactating women. This was like an everyday food given to me during my confinement period.

Ingredients:

  • 1 bowl of Raw rice
  • 1 tspn of Methi seeds
  • 1/4 bowl of beaten rice (thick)
  • 1 medium size jaggery
  • a pinch of turmeric
  • salt to taste

Menthe Dosa ingredients

 

 

 

 

 

 

 

 

 

 

 

 

Method:

  •    Soak rice , methi seeds and beaten rice in separate bowls for 6-8 hrs/overnight.  Use Luke warm water for soaking
  •    Grind all the soaked ingredients along with jaggery to make a smooth batter
  •    Add turmeric powder + salt to the batter and mix well
  •    Use the batter to make soft menthe dosas

Soak rice + menthe + beaten rice

Grind all ingredients for batter

 

 

 

 

 

 

 

Menthe dosa batter

Menthe dosa on tava Menthe dosa on tava

 

 

Poori – crispy, golden bread !

 

Poori - crispy, golden bread

 

 

 

 

 

 

 

 

 

 

All time favourite breakfast of my family. This is our set menu for Sundays breakfast ! A light unleavened wheat bread, goes best with Aloo bhaji or Peas saagu.

Ingredients:

  • 1 bowl of wheat flour (1 bowl makes you 5 medium size pooris)
  • 1/4 bowl of chiroti rava/bombay rava
  • 1/4 bowl of luke warm water
  • 1 tbspn of oil
  • sugar and salt as per taste.

Note : Rava makes it crispy and sugar gives the color

Poori ingredients

 

 

 

 

 

 

 

 

 

 

Method:

  • Heat 1 tbspn of oil , cool it and transfer it to the dough mixing bowl. To this add rest of the ingredients and knead to make hard dough ( hard as in NOT rock hard ! a little thicker than the normal chapati dough)

heat oil for poori dough

Mix all ingredients to make poori dough

poori dough

  • Make lemon sized balls (use your index finger to make a chuckhole at the centre. This will give you a nice puffed pooris)

make lemon sized poori balls

  • Now roll them out thin (like mini chapatis) .Toss the dough in dry flour while rolling, this will prevent it from getting sticky when rolling

Roll out to make mini chapatis

  • Heat oil in kadai, when oil is ready , set it to medium flame and deep fry .While in oil , Press gently on one side until it puffs out then toss over and fry for few more seconds, until both the sides get a golden brown colour.

Deep fry pooris