Ajoy loves puri and amrakhand so when I found out about the place where i buy mango pulp I decided to try this one. It turned out quite good :)


Ingredients
1 ltr Milk
1.5 cup Sugar
1 cup Mango Pulp
1 spoon Curd

Method

• Warm the milk
• Mix it with the curd properly and keep it in warm place for 6-8 hours so that it forms sweet curd
• Take a thin cotton cloth and put the curd in it and hang it so that water is drained completely
• After 8-10 hours the curd will not have remains of water and you can untie the cloth and take the material(we call it chakka) into a vessel
• Mix it with sugar and keep for atleast two hours
• Mix the mango pulp with it and strain through Puran Yantra

Notes
The quantity for sugar need to be adjusted according to the sweetness of mango pulp. The pulp that I bought wasn't too sweet. But if pulp is already sweetened then accordingly decrease the sugar quantity.
Keeping the sugar mixed with chakka for couple of hours lets it mix properly. Otherwide the curd might get sour and separate out from sugar.

This is a refreshing drink made from the raw mango. Its the first one of this season :) as its just now we have started getting raw mangoes.


Ingredients
3 Raw Mangoes
2.5 cup Jaggery
Salt to taste

Method

• Peel off the skin from the raw mango and cut it into medium sized pieces
• Cook the pieces into cooker by adding enough water
• When the mangoes cool down, grind them in a mixter and strain the mixture
• Mix the jaggery and salt in it and let it dissolve completely.
• Add more water to get the thinner panha

Notes
You need to change the amount of jaggery depending on the sourness of the mango

Yesterday I thought of preparing mung daal halwa but then ended up cooking mung daal vadi.


Ingredients
1 Cup Mung Daal
3/4 Cup Ghee
1/4 kg Khoya
2 Cup Sugar
2 Cup Milk
Almonds to garnish

Method

• Soak the daal in water for 4-5 hours
• Grind the daal in a mixer to form fine paste
• Heat ghee in a pan and fry the mung daal paste on low flame
• Once the daal turns golden brown, add the milk and cook till the mixture becomes thick
• Add the khoya and cook for a while
• Add te sugar and cook on low flame till mixture is thick and sticky
• Grease the plate and put the mixture on it. Spread it evenly and garnish with almond pieces
• Cut into rectangular pieces and serve

Notes
Frying the mung daal on low flame is important, as mungdaal will get burnt quite quickly.

As summer starts, mango makes the space in our meals.. This one is maharashtrian dish and is normally served as snack during 'Haldi Kunku'.


Ingredients
1 Raw Mango
1 cup Harbara Daal
2 Green Chillies
1/4 spoon Sugar
1/4 spoon Turmeric Powder
1/4 spoon Mustard seeds
Salt to taste
Oil

Method

• Soak the harbara Daal in water for 5-6 hours
• Grind the daal and green chillies in a mixer
• Grate the raw mango and mix with this grinded mixture
• Add sugar and salt to it and mix well
• Heat oil and add mustard seeds
• Once the seeds sputter, add the turmeric powder and add this oil mixture into the grinded mixture. Mix well and sever

Notes
One can add the fried red chilli into the oil while mustard seeds sputter.