Homemade Aam Roti/ Mango Papad#SundayFunday

Aam Papad is called Amba Vadi in Marathi, which is an Indian fruit leather made out of mango pulp, sugar and its sun dried. This is famous all over India, since mango is the King of fruits.

From my childhood and even now I, love to eat this tasty, delicious and mouth-watering roti. My hubby and daughter to love it, we just can't stop eating this. Its so easy to make, only requires a little effort in keeping it to dry for 3 to 4 days depending on the thickness and sun heat.

Ingredients
4 Cups Mango Pulp - I used ripe Alphonso
1 Cup Heaped Granulated Sugar
A Pinch Cardamom powder - optional
A Pinch of Salt

Method

Wash, peel the mangoes & cut into pieces. Blend these mango pieces into a fine paste. Pour this blended paste and sugar into a heavy bottom pan or kadai, place it on the gas flame on medium high to boil. 

After it comes to boil, reduce the flame and cook for 10 - 15 minutes more until pulp becomes thick or sticky

and reduces to half, keep stirring continuously.

Grease a steel plate or tray with clarified butter, pour the cooked mango mix in the plate and spread it out thinly.
Now keep this plate out in the sun to dry. If the sun's heat is strong then the aam roti will dry in 3 - 4 days. 

Else you can keep the plate in your room or the kitchen, you can cover the Mango Papad with a thin cloth or net. It will take 5 - 6 days. Once the Mango Papad has dried completely, first loosen it from sides and lift it with a knife. As you see in the pic, it's very thin, that I really want it. 

Turn the plate as you hold it with your hands. You can roll out this Mango Papad very easily. 

Cut it according to your desired shapes and sizes. 

I cut it into squares.  

Enjoy!!

Labels: Mango, Aam Roti, Homemade, Sunday Funday, Vegan, Gluten free  

MANGO RECIPES

• Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu
• Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla
• Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm
• Homemade Aam Roti/Mango Papad by Sneha's Recipe
• Mangonada - Mexican Mango Sorbet Smoothie by Palatable Pastime
• Mango Chicken by Making Miracles
• Mango Falooda by Mayuri's Jikoni
• Mango Margarita by Amy's Cooking Adventures
• Spicy Mango Salsa by Food Lust People Love
• Stir-Fry Mango Ginger Chicken by Karen's Kitchen Stories
• White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery

Akshaya Tritiya Maharastrain Veg Lunch Thali

Akshaya Tritiya Maharastrain  Veg Lunch Thali is Upvasachi Batata Bhaji, Tikhat Mitachi Puri / Khari Puri, Amras, Dahi / Homemade Yogurt from Full Cream Milk Powder, Aamras, Kakdi chi Koshimbir or Khamang Kakdi and Pickle.

Upvasachi Batata Bhaji

This dish is eaten during days of fast. It is made with potatoes and seasoned with peanut powder, green chillies, coconut, cumin seeds and ghee.

Serves : 3 - 4

Ingredients
4 Medium Potatoes
3 Tablespoon Roasted Peanuts powder
3 Green chillies - chopped
1/2 Teaspoon Sendav Namak or to taste salt
1 Teaspoon Sugar
1 Teaspoon Cumin seeds
2 Tablespoons Ghee - I used Desi Ghee
1 Tablespoon Oil
2 Tablespoon Grated Coconut - for garnishing - optional
1 Sprig Curry Leaves - optional
Method 

Boil the potatoes in a pressure cooker with one cup water for 3 whistles on medium high flame.

When the cooker cools open and drain all the water. Peel the potatoes and cut into small pieces.
Add the salt ,sugar to the potatoes and keep aside.

Heat ghee in frying pan. Add cumin seeds and once seeds start spluttering add the curry leaves and chillies, when the chillies start to change color add potato pieces and fry till they start to change color on medium high flame. 

Add the peanut powder and give it a good mix. 

Switch off the flame.

Serve it with a garnish of shredded coconut.

Khamang Kakdi/Kakdi chi Koshimbir

In Marathi, ‘kakdi’ means cucumber and ‘koshimbir’ means salad.  Maharashtrian Khamang Kakdi/Kakdi chi Koshimbir is nothing but cucumber salad, it's a refreshing salad which has an unique flavor with the tadka added to it and a perfect way to indulge in a hearty and filling salad.

Ingredients
2 Cucumber- finely chopped - I grated them
1 Green Chilly - finely chopped
2 Tablespoons Roasted Peanuts - coarsely crushed
1 Teaspoon Sugar
Salt to taste
1 Teaspoon Lemon Juice

For Garnishing

Freshly Chopped Coriander

Grated Fresh Coconut - optional
For The Tadka

1 Teaspoon Vegetable Oil
¼ Teaspoon Mustard Seeds
¼ Teaspoon Cumin Seeds
A few Curry leaves

Method

Add cucumber, coriander, green chilly, peanuts, lemon juice, salt, sugar and coriander leaves in a bowl and mix well. Heat vegetable oil in a pan, add mustard and cumin seeds, when they splutter add curry leaves .Switch off the flame  pour this over the salad and mix well. Refrigerate the salad for a few hours. 

Khamang Kakdi/Kakdi chi Koshimbir is ready.  This goes well with the Tikhat Mitachi Puri / Khari Puri. 

Aamras

Aam means mango and Ras means juice. so literally the word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a summer delight in a bowl and a famous dish of Gujarat and Maharashtra and the classic combo is Aamras puri.  This is a must sweet dish in both Gujarati and Maharashtrian weddings, during the mango season.

Aamras can also be had after a meal, as a sweet dish, dessert or just about at any time, it's so irresistible!
Since the alphonso mangoes are not fibrous , this variety of mango is used for making Aamras.
Ingredients
8 Alphonso Mangoes 

Method

Rinse the alphonso mangoes.

With your hands soften them, like as you soften lemons. Cut off the top a little and then squeeze the juice into a bow. You can also peel and chop them, then blend it into a smooth puree. But my hubby love the squeeze method. Chill it in the refrigerator.

Enjoy!! So rich in color and irresistible .. hmmm.. yum ..yum!

Homemade Yogurt From Full Cream Milk Powder

In my house we have yogurt with our meals for 365 days of the year. I always set a seperate container of yogurt culture to set yogurt every day. When I go on a long holiday this container of yogurt culture goes into the freezer so that when, am, back, there is yogurt culture to set yogurt for us. I have noticed that when you set yogurt from store bought yogurt the set yogurt is slime and has a very weird taste. You will love this yogurt made from full cream milk powder.  Do try it!

1 Cup Measurement = 250ML
Ingredients
500 ML Water
½ Cup Full Cream Powder Milk
¼ Cup Fresh Active Yogurt Culture

Method

Stir the powdered milk into the milk in the pot. Adding powdered milk increases the protein content of the finished yogurt, and also gives it a thicker and creamier texture.
Heat the milk until it reaches just, when you dip your finger in to the milk it should be just warm. Switch off the flame and allow the milk to cool slightly.
Once the milk has cooled add the active yogurt culture whisk the yogurt and milk well until completely blended.
Transfer the milk mixture into jars or katoris. Let the yogurt sit to complete the culturing process ( Do Not stir, or jiggle the yogurt jars/katoris during this time).

At the end of the culturing time, move the jars/katoris to the fridge and chill well before eating.

Perfectly set and thick yogurt!!

Labels : Mango, Sweets & Desserts, Festival, Vrat, No Onion No Garlic, Potato, Main course, Maharastrian Cuisine, Homemade, Yogurt, Milk powder, Thali, Maharashtra,  Salads, Cucumber  

Homemade Mango Frooti

Mango is a summer fruit, many at times the fruit is ripe but the taste of it is sour. Then what do you do with the fruit?Here is a mango frooti recipe, wherein, you can use this ripe but sour mango. Do try it and enjoy a delicious homemade summer drink.
Ingredients 
To Blend
1 Cup Sour Ripe Mangoes Puree
½ Cup Granulated Sugar
½ Cup Water 
To Serve - Per Glass
¼ Cup + Prepared Mango Frooti
¼ Teaspoon Roasted & Coarsely Crushed Cumin Seeds
Mint Leaves
Kala Namak/Black Salt
A Pinch of Salt or to taste
Ice Cubes
400 Ml Water
Method
Blend all the given ingredients well.

Place this in a sauce pan and cook on medium low flame , add ¼ cup granulated sugar and keep stirring ( add sugar according to sourness of the mango) till it sugar melts and it come to a boil.  

Keep stirring till it thickens a little for about 3 -4 minutes. Take off flame and let it cool. 

Then strain/seive it well.

To Make The Drink
For One Glass/Per Serving

In the prepared mango frooti drink add a pinch of black salt/kala namak and pinch of salt or to taste. Mix it well.

In a glass add mint leaves, ice cubes,

mango frooti, water, 

roasted and coarsely crushed cumin seeds, or to taste, mix well. 

It's ready to serves ..Enjoy!!

My Notes

Do add the roasted and coarsely crushed cumin seeds is gives a soothing and delicious taste to the drink.
Can store for 6 months in freezer.
Labels : Homemade, Mango, Frooti, Juices, Summer Fruits, Sharbat

Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 

So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  

Makes 2 Tall Glasses
Ingredients  

3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Method 

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.

In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.

Mango smoothie is ready, it should be thick yet pourable. 

In a serving glass, add few chopped nuts, a glazed cherry. 

Top it with a scoop of ice cream.  

Now pour a little of the blended mango smoothie.  

Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.

 hmm..mm looking so yum..

Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  

Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  

Serve this immediately with a spoon  or straw.

Enjoy... eat, sip, slurp.... glass of deliciousness.

Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra