Recipe – Classic Kesar Shrikhand


 

Shrikhand is a traditional dessert made from full fat hung yogurt known in Maharashtra as Malai Chakka. These days chakka is easily available at halwais and dairies so people don’t spend hours straining the water from the yogurt. In many cities I have seen the use of Greek Yogurt too which is okay in case you’re in a rush or don’t  have access to Chakka. I, on the other hand, prefer to make it the traditional way.

It is one of the sweets offered in Prasadam to the Gods and a must preparation for all auspicious and festive occasions. These days we find a lot of variations to the classic Shrikhand with addition of fruits etc but while I was growing up only Aamrakhand or mango flavored Shrikhand was the other variation. Alphonso mangoes were used to make this flavorful sweet. I like Aamrakhand but I absolutely love the classic Kesar Shrikhand.

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For me Shrikhand brings memories of a lost love, a city that’s become meaningless for me now and yet there is that pull which I can’t let go of. It also reminds me of someone very special I’ve lost. Kalindi maushi did my elder son’s Annaparashan with the delicious Shrikhand she used to make among other things. It was specially made for Adi and the  boy literally put his whole face in the pot after that first lick. He still loves it to the heart. I cherish the time we all spent with her. Sometimes we need to keep both the love and the loss alive for the strength it gives.

I have grown up eating Shrikhand and made it several times. Never liked the store bought ones. They are too sweet for my taste. We don’t get chakka (Hung curd) in Delhi so it is always a labor of love to prepare the sweet. The best full fat yogurt ( usually home cultured), hours of hanging it in a muslin cloth till the last drop of water leaves it or if in a hurry then layers n layers of newspapers topped by layers of muslin cloth (changed in between) with yogurt on top so that all the water gets absorbed quickly. I use this method v rarely though. Don’t like shortcuts. The thick creamy hung curd is rubbed through the sieve ( a puran yantra was used in aaji’s home), whipped and then into the silky smoothness, boora cheeni and saffron (warmed, crushed and diluted in milk) is mixed into it. The sugar is just right so the slight tartness of yogurt remains. That’s essential for a good shrikhand. Usually I don’t prefer to add nuts ( pista, charoli etc) but I indulged today and added some. Had this sinful creamy shrikhand with crisp pooris and dubkiwale aloo. The best way to eat it is by licking it off with a finger. That’s the only way I know and love.  I will post the potato curry recipe soon.

Hot crisp Poori and smooth chilled Shrikhand are a perfect match just like Poori and Aamras. Another of my favorites.

To make the Srikhand you’ll need :

Ingredients : 

Malai Chakka – 1 kg ( homemade hung curd proportion – 1 kg full fat yogurt gives approximately 250 gram hung curd)

Boora cheeni or Powdered Sugar – 700 -750 grams

Salt – 1 pinch

Finely grated Nutneg – 1/4th tsp ( optional as I did’t use it)

Milk – 1/4 cup

Saffron strands ( warmed, bruised and soaked in milk ) – a few ( 8-10)

Pistachio and Charoli ( chironji)  ( soaked and finely chopped) – 1 tsp

Green cardamom powder – 1/4 tsp ( if using nutmeg then avoid this)

Method : 

If using store bought chakka or Greek yogurt just it in a muslin cloth for an hour or so to remove all traces of water.

If making Hung Curd at home then put the curd in a muslin or cheese cloth, gather its edges and tie into a knot. ( I use old cotton dupatta or saree cloth too) Hang from the knot end over a large container so that the water drips into it. Let it remain for at least 6-7 hours. I sometimes put the cloth on a sieve and place the container in fridge overnight so that the curd doesn’t get sour. Another way is to place layers of old newspapers topped with double layered muslin cloth and placing the yogurt on the cloth. In a few hours the newpapers will absorb all the liquid. You may change them ones in between.

Once you have hung curd with zero traces of water take it out in a large bowl and gently fold and stir Boora chini into it along with saffron milk, nutmeg or cardamom powder. Once everything is incorporated well cover and keep it for half an hour. Remember not to whisk or stir it briskly or it will tend to become watery and runny. You need to be patient and kind. The sugar will release some water in this time.

Now gently rub this mixture through the sieve so that all the ingredients mix into a homogenized smooth mixture. Spoon the Shrikhand into a serving bowl and garnish with a little saffron milk and chopped nuts if using.

 

The sign of a good Shrikhand is that it should hold a place on a plate when served and not need a bowl.

You can freeze this Shrikhand in airtight containers for a few days but usually it is licked off sooner that you can imagine.

If you make it from my recipe do tag me and share your experience.

 

 

Panasa Katha Tarkari |Oriya Style Raw Jackfruit Curry


Jackfruit is such a versatile vegetable. This fibrous, starchy, fleshy fruit is also referred to as ‘vegetarian meat’. Jackfruit/kathal or Panasa is cooked in a variety of ways. Kathal is one of the many things especially cooked on Holi in Eastern UP household as a replacement to the non veg but today I am sharing the Oriya style curry made with tender, raw jackfruit today. The UP style I will share some other time. 🙂

I also make the Punjabi style vegetable and jackfruit kebabs. There was a time I even pickled it but not anymore.  I absolutely love the ripe jackfruit. Many people do not like its heady intoxicating fragrance but it is one of the things I continue to eat with relish since childhood. Kathal biryani is another favorite and it can beat any mutton biryani if made properly. One can also make jackfruit chips and stew which taste awesome.

Jackfruit is not just an exotic tropical vegetable/fruit but full of good nutrients too. It has ample dietary fibers, anti-oxidants, Vitamin A, Vitamin B6, Niacin, Riboflavin, Folic acid, Vitamin C and much more. It is also a good source of potassium, manganese, magnesium and iron.

I had an Oriya neighbor who was an excellent cook. I learned this recipe from her. She told me that there was a slight variation she did from the authentic one. The curry was rich, flavorful and excellent in texture. I made it after many a moons but the verdict of the family was great so here it is for all of you.

Ingredients :

Raw tender jackfruit – 1 small or 1/2 kg peeled and chopped

Potato – 1 large

Onion –  2 + 2 green chilies (1 onion sliced & 1 finely grated or made into paste wit hthe green chili and cumin seeds)

Fresh Ginger and Garlic Paste – 1 tbsp each

Tomato – 1 ( grated or finely chopped)

Panchporan – 1/4 tsp

Cumin seed powder – 1/4 tsp

Turmeric powder – 1 tsp

Chili powder – to taste

Homemade garam masala powder – 1/4 tsp

Bay leaf – 1-2

Cinnamon stick – 1/2 inch

Black cardamom – 2

Green cardomom – 2-3

Cumin seeds -1/2 tsp

Black peppercorn – 4-5

Sugar – 1/2 tsp

Salt – to taste

Mustard oil – 5-6 tbsp

Fresh coriander leaves – 2 tbsp (chopped fine)

Steps – 

Peel and cut the jackfruit into 1 1/2 – 2 inch pieces. Make a cut in the seeds if there are large ones or they will burst while frying or slice them if they are not too stubborn). (Be careful with that) Wash and keep aside.

Do oil your hands and knife before peeling and chopping Jackfruit. It gets very sticky due to the milky gum like substance it secrets.

2. Wash, peel and chop potatoes in 1 inch cubes.

3. Parboil both the vegetables with a little salt and turmeric.  Drain the water and keep aside the boiled veggies.

4. Heat a wok and add the mustard oil to it. Bring it to smoking point and reduce the heat. Fry both potatoes and jackfruit one by one. Remove in a plate covered with kitchen towel.

5. In the same oil add Bayleave, panch poran, cinnamon stick, black peppercorn, black and green cardamom, Give it a stir.

6. Once the seeds begin to splutter add the sliced onions and fry till light golden brown. Add sugar to it and stir. Add the grated onion and ginger – garlic paste. Fry till the rawness of the paste goes away and it is nicely browned.

7. Add chopped or grated tomatoes and fry till oil leaves sides and then add the dry powdered masalas and give a nice stir.

8. Now add the parboiled potatoes and jackfruit pieces. Mix nicely so that the masala gets incorporated properly into the veggies. Cover and cook for a few minutes on low- medium flame.

9. Once the veggies absorb the masala completely, add more warm water for the curry. Give a good stir and bring it to boil.

10. Let it simmer for sometime till a nice gravy is ready. Add chopped coriander leaves and garam masala to it. Also add a tablespoon of pure homemade ghee for flavor.

Turn off the flame and serve hot with roti or rice.

Happy Holi to all my readers and friends. Respect boundaries and have a colorful life ahead. 

Usal – Misal Pav Recipe


Misal pav is one of the most popular Mumbai street food. Wholesome, delicious and full of flavors this dish is made from whole bean sprouts especially sprouted moth beans or Turkish beans. You can use mixed sprouts too. The curry is a fiery melange of fresh spices, sprouts, potatoes, onions, tomatoes, and farsan. Misal is usually served at breakfast but you can eat it any time of the day. Pav can be bought or made at home with whole wheat.

Every place in Maharashtra has its own variation of Misal. I have had Puneri misal on many occasions and once had a taste of kolhapuri misal in mumbai that set my insides on fire. Too spicy, too oily, too rich for me but those who have a penchant for fiery food this dish is a must.  The original recipe requires a lot of oil but you may cut the oil and spices according to your taste. Then there is the Nasik Maratha style misal that uses the aromatic kala masala and lot more red chilli spiced oil that floats atop the misal. There is a debate on whether the goda masala and kala masala are the same. I think they taste very different. I have used goda masala in this recipe.

You can keep the gravy (Kat) and the usal separately or mix them. The advantage of keeping Kat separate is that one can adjust the amount of spiced curry.

Usal is made from sprouted moth beans and has its own place in maharashtriyan households. When topped with Kat, chopped onions, chopped tomatoes and farsan it is becomes Misal.

The process is a bit lengthy but worth all the effort if you get it right. I have made it only thrice but I love to  dunk the pav in this spicy dish anytime.

Making misal pav is a two part process.  We make the Kat ( the gravy) and the usal (the sprout dish).

Here is the list of ingredients you will require:

Pav buns ( traditionally ladi pav buns are used) – 6

Butter to toast the pav

Sprouts (mixed or moth bean srouts) – 2 cups

Tomatoes – 2 large

Potatoes  – 2 medium size cubed

Onions –  2 large finely chopped

Fresh corriender greens – 1/4 cup

Farsan ( spicy snack mixture)

Grated dry coconut – 2 tablespoon

Goda masala or achar (pickle) masala – 2 tablespoon

Green chili – 2

Ginger – 1/2 inch

Garlic – 6-7 pods

Cumin seed powder – 1 teaspoon

Corriender powder – 2 tablespoon

Red chili powder –  1 tablespoon

Mustard seeds – 1 teaspoon

Turmeric powder – 1 teaspoon

Garam Masala – 1/4 teaspoon

Salt – to taste

Curry leaves – 8-10

Oil – 2 tablespoon

 

To make the paste for the gravy (Kat in Marathi)

Make a paste of ginger ,garlic and green chilies.

In a pan heat some oil. Once the oil heats up add asafedita powder and this paste. Stir properly.

Add chopped onion and when the onions become translucent add grated coconut. Stir and add chopped tomatoes. Sauté them till the tomatoes become soft and the mixture blends into a smooth paste. Add coriander powder, turmeric powder, goda masala, cumin powder, red chili powder and salt. Once the masala starts to leave oil take it out to cool.

When the masala cools completely, put it in a grinder jar and grind to a fine paste.

In a pan heat some oil and add mustard seeds. Once they begin to sputter, add curry leaves and the masala paste you had prepared.  fry it well and add two – three cups of water. Kat is a watery gravy so don’t hesitate to add adequate water. Let it boil for ten minutes or till the reddish oil floats to the top.

To make Usal

In a pressure cooker add some oil. Once the oil heats, add mustard seeds, asafetida powder,  curry leaves, paste of ginger garlic, some chopped onion and stir.

When the onion become translucent, add washed matki sprouts  and cubed potatoes.  Stir well.

Add a little turmeric powder, a little garam masala and pinch of salt. Add some water to cover the sprouts completely.

Pressure cook  till three whistles. Usal should not be watery but still have some gravy.

Turn off the heat and let the cooker cool.

Spoon the usal in a serving dish.

To toast the Pav –

Slice the pav buns  and toast them slightly in butter in a pan or just warm them. They should be soft and nice so don’t toast for long. I recommend roasting in butter.

To assemble the Misal –

In a deep dish first add two ladels of matki usal and one ladle of kat( the fiery gravy). The nadd a layer of chopped onions and chopped coriander greens. The third layer must be of farsan/ sev or whichever spicy gathia mixture you have. Squeeze generous amount of lemon juice.

Serve it hot with toasted pav.

You can serve kat, usal and farsan, chopped onions, chopped tomatoes and lemon pieces in separate bowls too. People can mix them as per their taste.

Alternately if you know that everyone in the family has a liking for hot and spicy curries, you can mix the usal in the kat and boil for some time. Serve with chopped onions, tomatoes, farsan and lemon wedges.

Notes –

You can eat usal with bhakri or roti too.

Some people like to have curd or butttermilk with misal pav to balance the heat from the curry.

Adjust the oil and chili according to your preferences. This is my version of misal pav, you can make your own.

The authentic misal pav uses a typical masala called goda masala. You get it in the market. You can also use Maharashtriyan achar ka masala which gives the misal a unique tastes. If you don’t have any of these, you can use the usual garam masala though the misal will taste different.

I don’t get all the ingredients for goda masala but I make this mix which you can try too. I will post the recipe for it in the next post.

 

To make the bean sprouts –  Wash moth or matki beans properly and soak them in water overnight in a covered container. Once the beans swell, take them out in a sieve and wash a few times under filtered water. Put the sieve on a small container and cover loosely with muslin cloth. Keep in dark place till the sprouts appear. Wash the sprouted beans properly under running filtered water before using.

 

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Shevgyachya Shenganchi Amti |Drumsticks Amti Dal


This recipe post has a little story. A childhood story before plastic took over our lives. We always ate in thalis which were either made of steel or brass even copper. Mainly steel.

We had a low table or chowki and patras with it to sit.  Sometimes we used a chatayi or woven mat too. Food was served in thali and karoti and these small tumblers had tak/ mattha/buttermilk or water. They were always kept on the left side of the thali. Most of the utensils and furniture etc was given away when I was growing up because my parents kept moving from one place to another and carrying too many things was a headache. Mom still managed to save some heirlooms like a betel nut cutter ( sarota), karanji maker and spoon, a few lotas of different shapes and sizes, katoris and thalis, a few brass and copper cooking utensils, milk pots and some other stuff like bolti or morali/vili, a grinding stone, pestle and mortar etc.

This small thali seen here is about 59 years old. It was given to mom when my brother was born, mine is slightly bigger but I loved to eat in this one. Little thali, a small katori and a tiny tumbler. It fitted perfectly in the imaginary tales I spun all day as a kid. As I grew up things changed and reluctantly we shifted to melamine / china/ glass plates but now i’m going back to thalis.

Today I was reminiscent of my aaji ( maternal grandmother) and of many other things that were part of my childhood and growing up years and I wondered how does one feel eating in old utensils that have been a part of so many kitchen stories. I can tell you there is a certain joy and fulfillment that only these utensils can provide. It is the same with food. There are some soul foods that stay with you from your childhood to old age and as you grow older you crave for them more. Varan Bhat and Amti bhat are two such dishes. You can call them pillars of daily Maharashtriyan cuisine.

Simple, soulful and full of good nutrition, I love amti in all forms poured over hot steamed rice with a generous helping of hot ghee over it. Not many dishes can give me the kind of satisfaction like this does. I make it with or without coconut and with different lentils. All have their unique tastes but this particular one I like the most. A comfort food for all times made with toor dal / arhar dal / split pigeon pea, goda masala, tamarind and jaggery or kokum and jaggery for that tangy sweet taste. The flavor from kokum is distinctly different from the tamarind one. I have used soaked dry kokum here.

A typical meal for me would be steamed rice / bajra bhakri, garlic chutney or lime pickle, stuffed brinjals with in peanut gravy, aamti , fresh buttermilk and salt on side. Maybe a bowl of shrikhand or a peda to go with it. No other meals can beat it.

This amti has the goodness of tender drumsticks or sehjan ki phali or moringa pods which I love to suck on taking in the sweet flavorful flesh from inside.

Ingredients : 

Toor dal / arhar dal / split pigeon peas – 1/2 Cup

Tender drumsticks – 4 medium

Onion – 1 large

Curry leaves – 6-8

Kokum – 3 -4  or tamarind pulp as desired ( approx – 2 tbsp

Asafoetida – 2 pinch

Turmeric powder – 1/2 tsp

Red chilli powder –  to taste

Whole red chlli – 1=-2

Cumin seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Goda masala ( I used homemade) – 2 tbsp

Jaggery – 1-2 tbsp

Ghee / clarified butter –  3-4 tbsp

Chopped coriander leaves – 2-3 tbsp

Grated coconut – 1/4 Cup ( optional ) ( I didn’t use)

Grated ginger – 1 tsp

Steps : 

  1. Wash and soak toor dal for 15 minutes then pressure cook it with grated ginger, salt, turmeric powder, asafoetida for 3-4 whistles or until soft.
  2. Soak kokum / tamarind ( if not using the seedless pulp) in warm water for 20 min and then mash the tamarind into a clear paste ( remove threads / seeds etc) .No need to mash kokum, just throw t in the dal later while seasoning.
  3. Chop onions in big chucks. 6-8 pieces of a large onion.
  4. Wash cut and steam the drumsticks. Check to rule out the bitterness.
  5. Once the dal is done, take a masher and totally mash the dal till it is one smooth mix. Add a cup of water and boil on low flame.
  6. add the kokum or tamarind paste at this time to dal.
  7. Add the goda masala to dal and stir. Also add the jaggery and give it a nice stir so that it melts nicely.
  8.  on the other side, heat a pan, add ghee ( Ghee brings out the best taste in amti). Once ghee warms up add cumin seeds, mustard seeds, fenugreek seeds and let them splutter.
  9. Add pinch of asafoetida again, whole red chilli, curry leaves and onion pieces. fry them till onions are translucent. Add grated coconut if using and stir. Add the steamed / boiled drumsticks. Stir and add a little chilli powder. Let it cook for a minute or two.
  10. gently pour the dal over this seasoning and give a nice stir. Check for sweet, salt and spice and make changes as per your taste. It must have a nice tangy sweet flavor spiced by goda masala.
  11. Let it boil for a while. Add water if the amti seems thick. It is supposed to be a little runny and usually thickens after cooling so keep a little more watery than usual dal. Discard the kokum pieces.
  12. Garnish with freshly chopped coriander leaves and serve with hot steamed rice or bhakri.

It is essential to pour some hot ghee over amti bhat. It enhances the flavors and gives a lovely taste to the dish.

Note :

I used onion but traditionally no onion is used in this amti.

You can buy goda masala or amti masala from the stores or make them at home too.

Do let me know if you make this.

Taste Of Banaras At ThreeSixtyOne|The Oberoi Gurgaon


I am a big supporter of revival of regional, traditional cuisine and the use of indigenous ingredients in daily meals. When I came to know about Banaras Ka Khana Showcase at ThreeSixtyOne, The Oberoi Gurgaon, curated by Chef Ravitej Nath along with a dear friend, food consultant and writer Sangeeta Khanna, I did not want to miss this opportunity to taste the flavours of the temple town cuisine. My mother was born and brought up there and we decided to bring to her a part of her childhood and youth as a pre-birthday gift. She turns 84 on 31st March.Exif_JPEG_420

They say, when you strongly desire something the universe conspires to bring it to you. A contest won me ‘complimentary meal for two’ making the whole experience even more exciting.

Our Holi inspired Dinner began with Panchamrit which is offered to the devotees at Hindu temples as a blessing from the Gods. It is also used in many religeous rituals. The whiff of tulsi (Holi Basil) and the correct sweetness of milk and honey in the drink was a perfect beginning to what was going to be an unforgettable experience.  We forgot to take the picture of Panchamrit.

The street food or chaats of Banaras in the Chef’s tasting menu left us longing for more. As we dug into Tamatar ki chaat, Chivda matar, chenna ka dahi vada and sumptuous aaloo tikki accompanied with traditional aaloo papad and the four chutneys the first thing that came to mind was the  hot, sour, savoury notes of each dish perfectly balancing each other. Nothing was too overwhelming. Wadiyon ki chatney was an instant hit.

The sublime flavours enhanced the pleasure of eating. Ma promptly gave her seal of approval as she remembered her childhood spent in the lanes of the holy city exploring these very delicacies except the tamatar chaat.

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Sangeeta later told us how the flavours of Gujrat have influenced the local cuisine and why. No wonder the tamatar chaat made me think of a similar dish sev tamatar.ki sabzi. It is amazing to see how the food has interconnections with so many parts of India and not just the city of Varanasi itself.

I loved Harad ki papdi, fara, bajka, bhapouri and bhabra too. We make Bajka at home and call it Lobra. Long time ago in Banaras, Harad ka golgappa was served  to digest all the fantastic chaat that the chaat bhandars fed you and this Harad ki papdi was a perfect revival of that. Excellent in taste and texture.

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The khus ka sherbat, aam panna were delicious but the thandai with special hand crafted portion and pan cocktail made with fresh pan leaves and lemon won my heart. Nowhere can one find something so fantastic. Both the drinks were simply out of the world.

The chefs had divided street food and main course in two distinct segments and the drinks served with them complimented the food perfectly.

We loved the street food totally. My son had never tasted the Banaras cuisine so it was a  unique experience for him. He loved the moong beans filled aaloo tiki and chene ka dahi vada.

I knew that the banaras ki thali was going to be a big sumptuous affair so we lingered with the pan mocktail reminiscing about the city and its culture.

We got both non vegetarian and vegetarian thalis in main course.

The Vegetarian Thali 

The Breads 

I had the vegetarian Thali and was bowled over by matar ka nimona (crushed green peas cooked with ginger and coriander) , Gular ka chokha, aaloo chokha and kaddu ki sabzi. It was very much the ghar ka khana. Each dish balancing the taste of the other. I found the flat breads a bit hard and one of the littis was under-cooked but the rest of amazing.  The khade masale ka pulav, made with short grain aromatic rice called Zeerabutti, had such a sublime flavour it really blew my mind.

I was surprised to see mom relishing the meal with such gusto as she is a very small eater. The khoya, matar, makhane ki sabzi was a delight. I had never tasted it before but my ma gave it 10/10 in taste. She found it as authentic as it could be. The tempered moong daal was just as we make at home. Delicious, to say the least.  Again, I found that the pairing of dishes was done in such a way that the tastes do not overwhelm each other.

The non -veg thali

Non Vegetarian Thali

The non veg thali had sookha jheenga (dried shrimps), motton kalia and sadi litti among other things and my son loved the shrimps and the river sol in mustard gravy.

I would love to go on about each dish but the festival is still on till 26th March at ThreeSixtyOne, The Oberoi Gurgaon and if you are in or around Delhi/NCR, you MUST visit and indulge in the Rivayat of Banaras.

Meals that are prepared and served with love are the best. We could see how Sangeeta had put her heart and soul in each preparation, going out of the way to procure the finest ingredients to create the original banarasi khana. Hats off to the F&B team of Chef Manish Sharma, Chef Ravitej Nath who recreated this fabulous along with Sangeeta

Now it was time for desserts and conversations with our gracious hostess.

 

As you can see mom had a lovely time reminiscing about Banaras with Sangeeta. They talked about traditions, city heritage, old houses, chawks and gaiyan, old eateries, their childhood and of course the delectable food. I was happy to see my mom enjoying every bit of the experience.

Malaiyyo, a specialty of Banaras, stole the show. Frothy, light as air and delicately tasteful,  it brought back a surge of nostalgia. Ma told that they would get up early morning before sunrise in winter to eat this delicacy which was then served in earthen pot the size of a small diwali diya. We loved the food and we loved the stories.

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The Desserts

Biranji Kheer

Biranji Kheer

The naturally tulsi scented Sankatmochan laddoos and Sri ram Bhandar’s lal peda (especially flown in from Banaras) were out of the world. I enjoyed the hare chane ki barfi which was new for me and the Biranji kheer was a delight. I make it at home but this was ethereal. Adi was bowled over by Malaiyyo.

Three generations in love with the vibrant food and Banaras came home with fondest memories, blissful dinning experience, unconditional love and a bagful of goodies.

I want to congratulate everyone who is part of Rivayat- Indian Culinary Conclave  and Banaras ka khana fest. You have kept the spirit and soul of the cuisine intact. Well done.

Special thanks for the warmth of hospitality by The Oberoi Gurgaon Staff. Thank you Mallika Gowda for your understanding and care.

Those who wish to know more about the dishes that were served here  or want to try making some of them at home, do visit Sangeeta’s blog Banaras ka Khana .

Recipe – Mahni – A Tangy Himachali Dish Made From Raw Mangoes


I discovered the authentic mouth-watering dishes from the north-western areas of Himachal Pradesh ( Bilaspur, Una, Hamirpur, Kangra and Chamba districts) during my visit to the ancestral village of my in-laws.  The food, mainly vegetarian, is prepared keeping in mind the geographical and climatic conditions. Simple and nutritious, the food includes dishes made from locally available pulses, cereals, tubers, vegetables and fruits. Milk is also used in the form of curds and buttermilk in many of the dishes.

Some of the indigenous dishes include, babroo, bhaturu, lasaure ki sabzi, ratalu ki sabzi,  sarson ka saag and other leafy greens of the season, kadhi, mah ki daal, khatta, mahni, kehru or rehru, pahari madra, rotis made from maize or wheat flour, rice, chick peas, black gram, red kidney beans (Rajmah), rot ( a sweet deep fried wheat bread), gulgule, bated (steamed or fried pedrode) to name a few. I will post the recipes as and when I make them.

Mahni is a delightful semi liquid dish made from raw or half-ripe green mangoes and is usually eaten with plain boiled rice as a side dish.

To make Mahni you will need :

Raw or half-ripe mangoes – 2 large

Onion – One large

Roasted Cumin seed Powder – 1 Teaspoon

Salt – To taste

Sugar – If required (depends on how sweet or sour you like the dish)

Red chili Powder – 1/2 Teaspoon

Fresh Crushed Mint Leaves –  1 tbsp

Fresh chopped coriander leaves –  1 tbsp

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To prepare :

Wash and boil the raw mangoes.  ( you can steam them too)

Let them cool a little and take out the pulp in a bowl.

Mash the pulp to make it smooth.

Finely chop the onions.

Wash the fresh mint leaves and crush them a little. Save a few for garnish.

Add cold water to the pulp stirring it gently till it makes a nice semi liquid preparation.

Add the chopped onions and spices.

Add a little jaggery or sugar if the preparation is too sour. I like it tangy sweet.

Taste to adjust the amount of sweetness or spices.

Garnish with mint leaves and keep it in the fridge.

Serve cool.

Tip – you can add a few  Moong pakodi, boondi or handful  of boiled black gram to it. I like it just simple. Never use metal to stir, serve or store sour preparations.

The first version is with slightly ripened ambi (those which start turning light yellow) with sugar.

This is with absolutely raw ambi and organic jaggery. Don’t go by color. The gud is dark but I’ve used very little in it. The taste is perfect spicy sour n sweet in that order. The one in small bowl us without jaggery. No meetha for mom coz of slightly high blood sugar.
I prefer this version to the sugar one. We add boiled kala chana too to Manhi. Tastes divine.

I first had Manhi at Mandi bus station. There was a waterfall after the bridge and a small dhaba opposite it. They served Mahni with boiled bengal gram or kala chana, simple Kali daal and rice. Tea was made in one corner. Mostly the driver’s stopped there. One of the best meals I ever had. I was thirteen at that time.

To make with boiled Bengal gram or kala chana – Soak bengal gram or kala chana overnight in water. Throw the water in the morning and wash the chana. Pressure cook or boil in minimal water and then let it boil so all the water gets absorbed and dried up. Cool the chana is a bowl and once it is at room temperature add it to the basic manhi recipe.

 

Enjoy this tangy sweet dish with hot steamed rice or hot fresh phulka.