Amba Wadi (Indian sweet made from Alphonso Mango pulp)

Mango is India's National fruit . According to me it is the best fruit ever. Esp the Alphonso mango is very famous in India. Grown in the Konkan region in Maharashtra, India. It is known for its vibrant orange colour(as seen in the pic) and thick pulp. Since it is a seasonal fruit and can be enjoyed only during April to June months, there are many ways people try to preserve it and enjoy its flavour the whole year through. The pulp can also be stored for upto a year in the deep freezer.

The Amba(Mango) and Wadi (Candy) is one such sweet which can let you enjoy the mango long after its season is over. This recipe was shared to me by my husband's aunt and couldn't wait to try it out. It is relatively simple and uses minimal ingredients.. Hope you guys enjoy making it as much as I did..

Preparation time : 10 mins

Cooking time  : 30 mins

Cooling time    : 1 Hr

Makes approx 25 pieces

INGREDIENTS :

Alphonso Mango pulp  2 Cups (Standard measuring cups)

Lemon juice 1 Tbsp

Sugar 3 Cups

Powdered sugar 1 cup 

METHOD :

1. In a mixer/grinder mix together the mango pulp, sugar and lemon juice. 

2. Ensure the sugar has dissolved and there are no lumps.

3. Pour this in a microwave safe bowl. Microwave this on high for about 20 mins (This may wary as per the power of your microwave) .

4. Keep checking occasionally. It should turn into a darkish, thick liquid (Not very thick though)

5. Remove from the microwave and keep stiring this mix in the bowl itself .. It will further thicken as it cools down.. 

6. After about 10 mins it will resemble a thick dough .

7. At his point gradually add the powdered sugar while mixing it well.

8. Once this becomes a dry dough, spread it in a pre greased tray and let it set.

9. Let it cool completely. (Takes a little patience and almost an hour)

10. Cut into desired shapes and store in an airtight container.

11. Can be stored in the refrigerator for up to  month.

Pohe-Kurmure Chiwda (Spicy Indian snack mix of Puffed rice and flattened rice)

Chiwda - Beaten rice flakes(known as 'Patal Pohe' in Marathi, puffed rice (Also known as 'Kurmure/Churmure' in Marathi) mixed with slight spices added dry fruits as per choice and a simple tempering . This is easy to prepare and has a nice shelf life if stored in air tight containers. A favourite snack for children and adults alike , it is also easy to carry for travel etc. Chiwda is typically one of the snacks prepared during Diwali time. However the ones made during Diwali are a little elaborate. This recipe is simple and can be done in a jiffy . So now on have homemade 'Chiwda' whenever you get the craving , Enjoy .

INGREDIENTS :

Patal Poha (Beaten rice flakes)  400 gms 

Kumure/Churmure (Puffed rice flakes) 250 gms

Sugar 2-3 tsp

Red chilli powder 3 tsp (Adjust as per taste)

Mustard seeds 1 - 2 tsp

cumin seeds 1 tsp

hing powder 1/2 tsp

turmeric powder 1/2 tsp

Oil 1 Bowl (Medium sized)

Peanuts 1 small bowl

Cashew nuts 1 1 small bowl

METHOD :

1. In a kadai/wok, roast the poha till it is nice and crisp. Roast the puffed rice till crisp and keep it aside in a plate.

2. To the roasted Poha n kurmure mix , add Salt, Red chilli powder and sugar and mix well.

3. You can use the same kadai to heat the Oil.

4. Fry the peanuts in the oil on low flame till Brown and crisp. Add the to the Poha /kurmure mix.

5, Fry the cashew nuts in the Oil on low flame till Brown and crisp. Add the to the Poha/kurmure mix.

6. In the remaining oil ,make a 'Phodani' or 'tadka' of Cumin seeds, Mustard seeds, Hing powder and turmeric powder

7. Turn off the gas else the Turmeric powder will burn.

8. Pour this 'Phodani/tadka' over the 'Poha/kurmure' and Mix well .

9. Instant Spicy Chiwda is ready.

10 Can be enjoyed with Finely chopped onion and a dash of lemon juice.

Chiwada (Savoury indian snack)

'Chiwada' is a savoury Indian snack, prepared using base ingredients like flattened rice or puffed rice or sometimes cornflakes also. This is then tempered with select spices to form an all time favourite tea-time snack called 'Chiwada'. Each household has it's unique method of preparing and relishing this snack. One thing is sure though, it is loved by kids and adults alike . 

Here I am presenting a simple recipe using flattened rice and puffed rice as the base ingredients. This tastes awesome when had as is or with chopped onions and tomatoes or even added along with sprouts makes for a great, grilling snack. 

INGREDIENTS :

Flattened rice or (Patla Poha) 4 Big Bowls

Puffed rice also known as Kurmura/murmura 2 Big Bowls 

Peanuts 1 bowl

cashew nuts 1 Bowl

Sugar 4 to 6 tsp

Red chilli powder 1 tsp

Green chillies 8 nos chopped (Adjust as per taste)g 

Curry leaves 10 to 12

Oil for frying and tempering 1 small Bowl 

Cumin seeds 2 tsp

Mustard seeds 2 tsp

Asafoetida (Hing powder) 1 tsp

Turmeric powder 1/2 to 1 tsp

Salt to taste

METHOD :

1. In a Wok or Kadai, dry roast the flattened rice and keep aside.

2. In the same wok, dry roast puffed rice and keep aside.

3. In the same wok, heat up the Oil, when the Oil is hot , Fry the peanuts on low flame till they are crisp and brown. Add them to the flattened and puffed rice.

4. Similarly, in the same oil, fry the cashew nuts and add them.

5. Add the salt, red chilly powder and sugar to the above mixture.

6. Let the Oil, cool a little now. Else the asafoetida and turmeric might get burnt.

7. Once Oil cools a little, prepare a tempering of Cumin seeds, mustard seeds, Asafoetida, Turmeric . Fry the chopped green chillies and the curry leaves in this.

8. Add this tempering to the above mixture and mix gently but mix thoroughly.

9. Once cool, Fill in to Dry Air tight containers.

10. Enjoy your 'Chiwada'.

Kadboli (Savouri Diwali snack)

Kadboli- known for its  peculiar 'drop like' shape is one of the savoury snacks prepared during the Diwali festival in almost all households in Maharashtra . 'Bhajani' or Multigrain flour' made by slow roasting rice and pulses and grinding them together is used to prepare these. Around the Diwali season this flour is readily available in markets in India. Some people prefer making it at home . For me the convenience of the ready made flour takes precedence. esp since taste is not affected. Once you have the flour handy , then the procedure isn't really that difficult.

INGREDIENTS :

Kadboli bhajani  (Multigrain flour)  2 bowls (Med sized)

Red chilly powder  as per taste

Salt to taste

turmeric powder                 1/2tsp

hing powder (asafoetida)   1/2 tsp

sesame seeds (Teel)          1 Tbsp

Ajwain seeds (Owa)           1/2 tsp

oil for deep frying .

METHOD :

1. Boil around 1 Bowl of water in a thick bottomed vessel.

2. On boiling, add 2 Tbsp of Oil, red chilli  powder, hing powder, turmeric powder , salt to taste , sesame seeds and Ajwain .

3. Mix well.

4. Turn off gas and add the 'Bhajani' and mix well.

5. This is known as 'Ukad kadhane' in Marathi.

6. Keep covered for 15 to 20 mins.

7. Mix well using both your hands to form a stiff dough.

8. Now take small portions from the dough and roll them on a platform to form a string (around 1/2 cm thick and 4 inches long)

9. Fold the string and press at the ends to form a drop like shape.

10. Once the 'Kadbolis are done , heat oil for deep frying.

11. When oil is sufficiently hot, deep fry the kadbolis , 4 to 5 at a time. 

12. Keep  flame on low , else they will get burnt from outside and uncooked from within.

13. Drain on an absorbent paper. Allow to cool.

14. Store in an air-tight container upon cooling . 

Sweet Karanji

Sweet filling of sugar and grated coconut in a nice and crisp outer covering made up of refined flour and semolina. Deep fried to a nice and light golden yellow colour . This sweet is a must-have during the festival of lights 'Diwali' . There are few variations in the way the 'Karamjees' are prepared in each household. Sometimes the filling is made up of dry coconut and powdered sugar. We however prefer the fresh coconut ones. Sharing here my way of preparing it. Hope you all like it.

INGREDIENTS : 

FOR THE FILLING : (Will make around 20 nos)

Freshly grated coconut    1 nos 

sugar                                same quantity as the grated coconut .

cardamom powder           1 tsp

saffron strands  few

raisins                              50  gms... (You can omit if you don't like)

cashewnut pieces            50 gms     (You can omit if you don't like)

FOR THE COVERING :

Maida (Refined flour)   1 bowl (Med sized)

Semolina (Rawa)      1/2 bowl (Med sized)

Warm milk                 1/2 bowl

Pinch of  salt

water if required 

Ghee     1 Tbsp

Oil or 'Vanaspati' ghee for frying .

METHOD :

TO PREPARE THE FILLING :

1. In  a thick bottomed wok, mix the grated coconut and the sugar.

2. Heat them on a low flame , mixing well till sugar dissolves completely.

3. Mix rest of the ingredients for the filling and keep aside to cool .

TO PREPARE THE DOUGH FOR THE COVER :

1. Mix the rawa (Semolina) in the warm milk and keep aside till it softens .

2. In a dish mix really well the ghee and the pinch of salt, It is better if you mix it with your hand . Mix till it gets a little frothy .

3. Now add the Flour (Maida) to this and mix really well.

4. Add the Rawa and milk mixture and mix.

5. Now using water only if required , knead this into a dough. (The dough should be stiff and not very soft)

6. Keep covered with a moist cloth and let the dough rest for 15 to 20 mins.

7. After 15 to 20 mins, using a rolling pin , or mortar and pestle, beat the dough to mix it really well again . (This is called 'kutun ghene' in Marathi). This makes the 'karanjee' really crisp .

8. Now take a small ball from the dough and roll it flat into a circle of around 3 to 4 inch diameter.

9. Add a spoonful of the coconut stuffing carefully in its centre.

10. Fold the edges to form a semicircle . 

11. Seal the edges using very little milk .

12. Trim off the edges using a special trimmer available for this ('Kaatan' in Marathi )

13. Else you can seal them with the edges of a fork too.

Heat th Oil/Vanaspati ghee  in a kadai . Once the Oil is hot , deep fry the 'karanjees' in the oil till nice and crisp.

Drain on an absorbent paper.

Once cool. Store in an airtight container and Enjoy !!!

Batatyaa cha chiwda (Spicy potato crisp snack)

                             

                             

Savoury snack made using dried up potato shreds. 

Potato is one of the most favourite and versatile ingredient esp in the Indian kitchen. in the Indian cuisine it is variedly and widely used in gravies, accompaniments snacks, fasting recipes breakfast recipes to name a few. The biggest festival of Hindus is Diwali or the festival of lights. Various snacks , sweets and savouries are prepared in each household to celebrate the festival. One of the savoury snacks is 'Chiwda', usually prepared with beaten rice or Poha. This a different variety of the chiwda made using potato sticks . Potatoes are bolied and grated and left to dry in the sun for a few days. These dried up potato shreds are then used to prepare the savoury chiwda. The dried up shreds called as 'Batata kees' . Kees in Marathi means to grate. can be stored for upto a year in airtight containers. This snack is really quick to make once you have the 'kees' with you. Absolutely a no-brainer and amazingly delicious is a favourite with everyone. This one can be eaten on fasting or 'upwas' days as well.

INGREDIENTS :

Batata kees (Nashik batata kees) It is readily available in the market  400 gms

Peanuts 150 gms

whole cashew nuts  150 gms

Castor sugar (Pithi sakhar) or Powdered sugar    4 Tbsp (Adjust as per taste)

Red chilli powder   3 Tbsp (Adjust as per taste)

salt to taste .

Oil for deep frying the kees.

METHOD :

1. Heat Oil in a deep kadai or wok.

2. Once the oil is hot, deep fry the babata kees or dried potato shreds in the oil .

3. Make sure the flame is medium or low (Else it will get burnt)

4. The potato shreds will expand in the hot oil so make sure you fry them in small batches  otherwise some of it will remain uncooked. 

5. Drain on an absorbent paper.

6. Let it cool down.

7. In the meanwhile deep fry the cashew nuts till golden brown.

8. Deep fry the peanuts till brown and crispy.  (Keep flame on low).

9. Add the cashew nuts and the peanuts to the fried 'kees'. 

10. After it cools down , Add the powdered sugar, red chilli powder and salt as per taste. 

11. Mix well. 

12. Transfer to a dry and air-tight container on cooling . Can be stored for up to 15 days.

** It is important to use powdered sugar only as it absorbs the excess oil if any and gives a nice dryness and texture to this chiwda. 

Kaju Katli (Cashewnut sweet )

Kaju katli - Cashew nuts sweet is the most popular of sweets. I have to yet come across a person who does not like this sweet. This one perfectly fits the tag line ' No one can eat just one'. Although it is mostly purchased from sweet shops , it can be easily prepared at home.

INGREDIENTS :

Cashewnut pieces 250 gms

Sugar   1 and half bowl

cardamom powder  1/2 tsp

Edible silver foil (Varkh)   easily available in market.

This is only for decoration and can be omitted .

Escence if you wish... (I would not recommend as the natural flavour of cashews is good enough)

METHOD :

1. In a thick bottomed vessel, take the sugar.

2. Add water just a little more than the sugar. Mix well. 

3. Heat till all the sugar dissolves . Bring it to a boil.

4. In a mixer grinder , make a fine powder of the cashewnuts.

5. to the sugar mix, add this fine cashewnut powder.

6. Keep stirring continuously on low heat . 

7. The mixture will begin to thicken . 

8. Once it gets so thick that it can be shaped by hand, turn off the gas.

9. Now add the cardamom powder.

10. Apply little ghee to a plate or tray. (Prevents the mixture from sticking to the plate)

11. Pour mixture onto this. and spread while it is still hot using the base of a bowl (Vati)

12. Now very very carefully transfer the silver varkh onto the rolled out mixture.

*** Note : Keep windows closed and fans switched off when you apply varkh as it is really very delicate and will fly and stick to just one part of the mixture. It is important to transfer it very carefully to get even application of the silver colour. Considering  that it isn't really cheap you would definitely not want to waste it.

13. Now cut diamond shaped pieces and allow to cool.

14. Once it cools down, store in an air tight container. 

Bhajani chakali

Chakali - A favourite amongst the Diwali savoury dishes. Multigrain flour mixed into a dough , mixed with a few spices, then using a special apparatus called as 'Soryaa' (or a press) is made into small spirals. These are then deep fried to a perfect golden brown, cooled till nice and crisp. Enjoyed by children and adults alike. Diwali preparations in most homes would be incomplete without these . 

INGREDIENTS : (For around 20 chakalis)

Chakali bhajani (Multi grain flour) 2 Bowls 

This is readily available in he market around the Diwali season under many brand names. 

White sesame seeds  2 tsp (I like plenty of these in the chakali. You can reduce if you wish)

Red chilli powder to taste

salt to taste 

Ajwain (Owa) 1 tsp

asafoetida/hing powder 1 tsp

turmeric powder 1 tsp (if reqd). Sometimes store bought flour has salt n turmeric powder added. Check accordingly

Water 2 Bowls 

Oil for deep frying 

oil to add to the dough 1 Tbsp

METHOD :

1.  In a thick bottom vessel or kadhai, bring the water to  boil. 

2. Once water boils, add red chilli powder, salt, ajwain, hing powder and one Tbsp of oil.

3. Switch off the flame and add to this the chakali bhajani and mix well.

4. Keep this covered for a while.

5.Then mix properly with your hands while it is still warm and prepare a dough.

6. The dough should not be very soft,(It should be such that you need to apply slight pressure while making chakalis from the chakali press) else the chakali will not get proper spikes . 

7. The more the spikes , the better it is considered. As they say in Marathi 'Kateri chakali' .

8. Take small small portions of the dough, mix them well and put in the chakali press. 

9. Make chakali spirals with 2 to 3 rounds max(Too big chakalis will break while frying).

10. Lay them in a plate or paper, ready to be fried.

11. Heat oil in a kadai to deep fry the chakalis.

12. Always check using a small piece if oil is properly heated.

13. Keep the flame on low so that the chakalis will be cooked properly (Else they get burnt from outside and uncooked from inside).

14. Deep fry 2 to 3 chakalis at a time.

15. When the chaklis are done from one side, they rise to the top. Only then turn the chakali to be cooked on the other side.

16. Fry till golden brown and crisp on both sides.

17. Drain on an absorbent paper. 

18. Let them cool completely.

19 Once cooled , fill in dry and airtight containers. 

Besan ladoo

Besan ladoos ---- Just the name itself is enough to make a true blue foodie drool. A popular sweet mainly in the Maharashtra region of India and is prepared during Diwali and festive occasions like weddings in most households. Easy to Pop one in to your mouth to satisfy those instant sugar cravings while getting energy boost. Gram flour roasted in Pure ghee, added sugar dryfruits and shaped into small roundels. This one is an absolute delight to your palate. This is one of my signature dishes and my family says " I make the best besan ladoos in the world" Now that is something every chef is waiting to hear ... 

INGREDIENTS :

Ladoo Besan (Gram flour but a little coarsely ground)  available in local stores by the name ladoo besan. 4 Bowls 

Powdered sugar 3 Bowls. (Sieve this and keep aside to avoid any lumps)

Shudh desi ghee 1 and 3/4 th Bowl 

Milk 1/4 Bowl.

*** Pls note : Use exactly same Bowl for all the measurments.

Cashew nuts and raisins for garnish

Cardamom powder 1 tsp

METHOD :

1. Take a thick bottomed kadai or Wok. Heat the ghee in it.

2. Once the ghee melts, add the BEsan (Gram flour) into it and mix well.

    Keep the flame on low.

3. Keep stirring so as to prevent the besan from burning.

4. It will almost turn to a thin paste like consistency. Keep stirring till the Mixture gets a nice and dark brown colour (Takes around 40 mins for the above qty.)

5. Remember the colour becomes lighter on adding powdered sugar. So roast the mixture till it is little darker than the colour that you desire for the ladoos.

6. Turn off the flame. Now take the milk and Sprinkle it on this mixture .. ** Be very careful as lot of steam gets released when you add the milk to the Hot besan paste. This is what makes the ladoos absolutely melt in the mouth. 

7. Mix really vigorously . Soon the mixture will turn grainy.

8. Keep this mixture for cooling for around 30 mins or till its warm.

9. Once warm , add the sieved powdered sugar , cardamom powder and raisins and mix well.

10. Shape into round balls or ladoos of the size that you desire. Place one cashewnut on each ladoo for garnish.

11. Once completely cooled, they will harden. Store in airtight containers. 

12 This will make around 20 ladoos. 

Instant Spicy Chiwda .

Chiwda - Beaten rice flakes , mixed with slight spices added dry fruits as per choice and a simple tempering . This is easy to prepare and has a nice shelf life if stored in air tight containers. A favourite snack on children and adults alike , it is also easy to carry for travel etc. Chiwda is typically one of the snacks prepared during Diwali time. However the ones made during Diwali are a little elaborate. This recipe is simple and can be done in a jiffy . So now on have homemade Chiwda whenever you get the craving , Enjoy .

INGREDIENTS :

Patal Poha (Beaten rice flakes)  400 gms 

Sugar 2-3 tsp

Red chilli powder 3 tsp (Adjust as per taste)

Mustard seeds 1 - 2 tsp

cumin seeds 1 tsp

hing powder 1/2 tsp

turmeric powder 1/2 tsp

Oil 1 Bowl (Medium sized)

Peanuts 1 Vati

Cashew nuts 1 Vati 

METHOD :

1. In a kadai, roast the poha till it is nice and crisp. Remove in a plate.

2. To the roasted Poha , add Salt, Red chilli powder and sugar and Mix well/

3. You can use the same kadai to heat the Oil.

4. Fry the peanuts in the Oil on low flame till Brown and crisp. Add the to the Poha.

5, Fry the cashewnuts in the Oil on low flame till Brown and crisp. Add the to the Poha.

6. In the remaining oil ,make a Phodani or tadka of Cumin seeds, Mustard seeds, Hing powder and turmeric powder

7. Turn off the gas else the Turmeric powder will burn.

8. Pour this Phodani/tadka over the Poha and Mix well .

9. Instant Spicy Chiwda is ready.

10 Can be enjoyed with Finely chopped onion and a dash of lemon juice.

Khava Satori .(Sweet Puris stuffed with Khava/Mava/Sweet thickened milkcream)

Round shaped stuffed pancakes made of refined flour and stuffed with Khava or Sweetened thick milk cream (almost solid). These are absolutely crisp and - Melt-in-the-mouth. Can be easily stored for few days and can be your energy boosters on the go.

This is apparently more common in Kolhapur region of Maharashtra, prepared as a sweet dish on auspicious occasions . In my family, this particular recipe has been passed down from my grandmother to my mother and my mother to me. One of my favourite sweets since childhood for its unique and distinct taste, texture and flavour.

INGREDIENTS :

FOR THE STUFFING : (Will make around 20 Satoris)

Khoya/Khava/Mawa   :                  500 gms

Castor Sugar                               : 2 Bowls (Can be adjusted as per taste)

Desi ghee or clarified butter        : 2-3 Tsp

Wheat flour                                  : 1Bowl

Cardamom powder                         ½ tsp

Khus Khus / Poppy seeds             ½ Bowl

FOR THE COVERING :

Maida  :   500 gms

Rawa or Sooji   : 1 Bowl

Warm Milk 3 Tbsp

2-3 Table spoons of Hot Oil (This is called Mohan in Marathi and helps in making the covering crisp)

Pinch of salt

METHOD :

1 . In a Mixing bowl take 3 Tbsp of warm Milk. Add the Sooji/ Rawa to this Milk . Keep aside for some time till all the milk is absorbed into the rawa.

2 To this add the Maida, Pinch of salt and the Oil while its still Hot. Mix using as little water as possible  to make a stiff yet soft dough . Keep covered for at least two- three hrs.

For the stuffing

1 In a thick bottomed Pan or wok first heat the Khoya till a little ghee separate sfrom it . Stir continuously to avoid burning or khava changing colour . This will take a few mins.

2. Remove and keep aside.

3. In the pan now add the wheat flour and roast it for  2 mins , while stirring continuously, this prevents the Khoya from curdling .

4.In a Bowl , mix Khoya, roasted Wheat flour, castor sugar , Poppy seeds and cardamom powder .

5. Mix this well. Add more sugar if required. The stuffing is now ready.

                                     

MAKING THE PURIS :

                        

    1.   Make small round balls of the dough and roll them out till they are 4 inches in Diameter.

2.    Take similar quantity of the stuffing and stuff this inside the rolled out dough .

3.    Make rounds again by covering the dough on all sides.

4.    Roll out these rounds gently with a roling pin o belan till they are aroung 4 inches in diameter.

5.   Remember these should not be very thin . Should be about 2-3 mm in thickness. Else they wont puff up.

6. Heat these Puris on a tawa or girdle with medium or slow heat . Spread a little ghee as you roast them . This will give a nice golden brown colour and flavour as well.

7.   These can be eaten Hot or cold as per your liking .

8.   Can also be stored for upto a week in the refrigerator .