When i was young, i regularly used to visit a Gujarathi family,of a husband and wifewho lived next to my grandma’s house, because of the tasty dishes ,aunty used to prepare,She would called me and my brother,when ever she prepared a special dish, because she had no kids of her own.We used to taste and give good certificate in our own words.That was enough for her. We didn’t know that language,[ but ofcourse, later we learnt from her.]She had learnt Kannada language from her bai[maid servant,]tried to speak little by little, with us.
She used to explain the method of preparation ,of the recipes she made.I used to like ”srikhand”,a sweet dish made from thick yoghurt and sugar, which she liked to prepare quite often..Once i learnt any type of dish i never forget.I modified the dish by adding mango pulp to it, which my hubby and children liked very much .
The main ingredients required to make the above dish are ;-
* Yoghurt;-200 gms;
*Mango pulp;–one cup;from two ripe mangoes.
*Cardamom, powder;- 2 pinches or 1/4 teaspoon
*cashew nuts, cut into small pieces fried in a table spoon of ghee, to be added later.
*Nutmeg[Jaypal; in hindi, Jaajikai, in kannada.and Tamil,l] Hard Dry fruit.with a seed in side.Break this into half and powder along with sugar.
*Saffron;-6-7 flowers or 1/2 a teaspoonmof powder.
METHOD OF PREPARATION;–Wash Mangoes well and remove the skins by a peeler.Take the pulp, and discard the seeds. and transefer to a steel bowl.Keep this aside.
Next step is, How to prepare Srikhand?
Remove thick yoghurt from the container[Yoghurt is available in almost all . indian stores in U.S.A and other Countries. ]
In a dry grinder, grind sugar to make nice powder.Mix this powder with yoghurt,and saute well using palm.Now add mango pulp,cardamom powder,nutmeg powder, saffron colour and mix well . Refrigerate this mixture for one hour before serving. Serve this dish along with Chappattis. Or you can eat as it is. This is very, very Yummy, Yummy and , Tasty.Tasty.
Dishes, whether they are from the North or the South are prepared fresh and in a very scientific way to make them really tasty, healthy and suited for all types of people.People in the northern part tend to use more ghee for their recipes and their foods are more spicy, where as in the south use vegetable oil. Chappathi‘s , Poories are most commonly prepared dishes all over India as they are easily digestable , very healthy and goes with any type of side dish.
- Wheat flour ;-500 gms;,
- Maida or all purpose flour[available in iIndian stores],
- Warm water to make dough,
- Vegetable oil
Method of Preparation
In a wide mouthed steel vessel, take 500 gms of wheat flour and add two to three table spoons oil, and required quantity of salt. Add warm water to the mixture and mix them well to make a dough .Kneed well for two minutes to make the dough soft.Divide the dough into small portions approx. to the size of big lemon and roll out each balls using a roller ,to make round shaped chappathi.
Heat Tawa in a medium flame and place the prepared dough on the tawa. When half done apply any veg. oil or ghee on the top and flip it over to the other side until the other side is done. Stores the prepared chapathi’s in an air-tight container.
- Kabuli channa;-200 gms
- Onions;-grated–one cup
- Tomatoes;-3-4 cut into small pieces;
- Potatoes;-2; boiled and and outer skin removed,and cut into small cubes;
- Coconut milk;- one cup;
- Grated ginger;-one teaspoon;
- Channa masala powder;-1 and a half table spoon; (Chat masala gives a different flavour but you could give it a try!)
- Green chillies;-2-3 cut into small pieces;
- Tomato puree;-one cup
- Coriander leaves;- cut into small leaves;-one cup;
- Red chilli powder;- one teaspoon;
- Butter;-100 gms.
Method of preparation
Soak Kabuli channa over night in a vessel with one litre of water; Cover with a lid.
Cook channa in a pressure cooker in a high flame(3-4 whistles).Allow it to cool.
Heat a pan or Kadai, put some veg oil ,and when it is hot put some mustard seeds .When the seeds splutter, add onion pieces,and when the onion are fried, add tomato pieces,,ginger gratings green chillies[, cut into small pieces] saute, Now add one cinnamun stick about 2” long and saute .Now add tomato puree and red chilli powder,channa masala powder, salt . After the mixture are well cooked, add cooked channa, separating water from it. Cook well, if necessary add little water in which channa was cooked. Add salt, if you want you can add little sugar, Now lower the flame and let channa masala cook for some time. Now add butter;-100 gms and stir well. cook till butter melts. Turn off the gas , and transefer the dish into another steel vessel. Season with coriander leaves.
[To make coconut milk, Grate the fresh coconut piecesby means of grater, and grind in a wet grinder by adding 2 cups of water. Take out coconut water by means of strainer,and store in a cup.] and serve with hot chappatties.