My Scrawls

Friends I would like to share a happy news from my end. We have moved to our new home After a long and tiring house hunting we choose the home which we had yearned for. We had spent nearly 1.5 yrs in the busy (windy) city, now we are really excited about our new serene suburban life

Thanks : Clipartheaven.com

For the last couple weeks I was busy packing and clearing the clutter from the old apartment and now have started to unpack and arrange our house. First task was much easier

Pals, It would take me few days to completely settle down and start blogging again. I would definitely miss all your super recipes… would catch up after I come back Keep blogging and have fun

General Our new home

Few days ago I had prepared Pudina Kothamalli podi. This time I wanted to try with Kothamalli (Cilantro) alone. These podis are handy when we feel tired to prepare lavish lunch. Podi bug has caught me and am trying out lots of podi recipes…

Kothamalli podi | Coriander leaves (Cilantro) powder

Ingredients:
Kothamalli (fresh Cilantro): 1 bunch
Chana dal (Bengal gram): 4 tsps
Urad dal (Black gram): 4 tsps
Red Chiles: 3-4
Salt: to taste
Asafetida: a pinch
Tamarind: a pinch
Cooking oil: 1tsp

Preparation Method:

• Wash and clean Cilantro.
• Heat the oil and roast the dal and red chilies in low flame.
• Once the dal turns slight brownish in color add Cilantro and shallow fry for 2 mins.
• Remove from the stove and allow it to cool.
• Now add salt, tamarind and asafetida and grind it into powder.
• Kothamalli podi (Cilantro powder) is ready to relish!

Anu's Kitchen Cilantro powder, Coriander leaves powder, Kothamalli podi

Recently I got a box of mangoes and made mango milk shake. Still few mangoes were remaining. As usual (now starts my rant… ) we cannot expect the flavor and taste that we relish in our Indian mangoes… Leave alone the taste and flavor, not even the color can match with ours! Dear buddy Dido had suggested me to check out canned Alphonso in Indian stores. Have to do it dear, waiting for this batch to finish

I prepared mango rava kesari bath. The taste was gud but am sure it would have been heavenly with our King of fruits. I don’t like adding kesari powder/haldi (some do add it, no…. i cant!!) hence the pale color (picture below)… I have used fresh mangoes, we can also use canned mango pulp.

Mango Rava Kesari Bath

Ingredients:

Mango: 1 (medium size)
Rava (Semolina): 1 cup
Ghee: 4-5 tsps
Cashews: few
Saffron (optional): few
Sugar: 1 cup (this depends on the sweetness of the fruit)
Elachi (Cardamom) powder: a pinch

Preparation Method:

• Wash and clean the mango.
• Peel the rind and cut it to small pieces.
• Blend in a mixer adding little water and elachi powder.
• Heat 3 tsps of ghee and roast the rava till it turns slight brownish in color.
• Keep it aside.
• Mix 1.5 cups of water with sugar and allow it to boil.
• As the sugar syrup thickens, add blended mango, saffron strands and rava.
• Allow it to cook for 15 mins in low flame.
• Meanwhile keep stirring it.
• Heat the remaining ghee and fry the cashews.
• Add it to the kesari and remove it from the stove top.
• Serve the mango rava kesari hot or cold

This yummy kesari bath participates in Srivalli’s Mango Mela event

Anu's Kitchen Mango rava kesari bath, rava kesari sweet