Mango kesari recipe | Mango sheera

 Mango kesari or mango sheera, which ever way it is called is delicious sweet done with semolina/ rava/ sooji. Rava kesari is always a hit in family. After trying paal kesari and fruit kesari, this is one I haven’t tried before. So thought of trying out. Without any artificial flavour and colour, it turns out really flavourful and looks pleasant too. Especially in the mango season perfect dish.

Ingredients

Rava/ Semolina - 1/2 cup

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Mango pulp - 1/2 cup

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Sugar - 1 cup

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Water - 1 & 1/2 cup

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Salt - A pinch

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Cardamom - 1, powdered

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Ghee - 1/4 cup

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Cashew nuts - 5

Method

Scoop the mango pulp from a well ripen mango. Grind it to make it smooth.In a pan, add 2 tsp of ghee and fry  broken cashew nuts until golden and keep aside. Add rava to the same pan with 1/8 cup of ghee.Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & 1/2 cup of water with salt. Add mango pulp to it. Mix well and add the roasted rava to it, stirring briskly in such a way to avoid forming lumps.Once it becomes like porridge, lower the flame and cook covered until the rava is soft.Add sugar and cardamom and mix well. It will loosen and also take care not to let form any lumps. Keep stirring until it thickens. Add rest of the ghee and mix well. Once it leaves the sides of the pan and forms a mass, add cashewnuts and mix well.

Sabudana semiya kheer - saggubiyyam semiya payasam - javvarisi semiya payasam

Sago semiya payasam is a simple and popular south Indian  kheer  made with Sabudana(sago) and semiya(vermicilli). This  is a simple and yummy payasam recipe, can be served either hot or cold. it is a simple festive recipe made during festivals like deepavali,  & Newyear occasions & prasadam.

Ingredients

Sago - 1/2 cup.

Semiya - 1/2 cup.

cashews - 15.

Raisins - 10.

Ghee - 1 tsp.

Milk - 2 cup.

Water - 2 + 1/2 cup.

sugar - 3/4 cup.

Preparation

Take a kadai, add 1 tsp of Ghee, when it is hot, add cashews saute till it turns lightly turns golden brown colour, then add raisins, saute for few seconds , then keep it aside.

In a same kadai, add semiya,sago (javvarisi) and saute until you get roasted aroma(smell).Then keep it aside.

• Add Milk, mix well. Let it cook in a medium flame for 10 minutes or pressure cook it for 1 whistle, till it turns thick and creamy. Finally Garnish with Cashews and Raisins.

Attukula Attu (Poha Dosa)

Among the myriad varieties of dosas, a special mention must be made of Attukula dosa which also goes by the name of ‘Sponge Dosa’ because of its soft and spongy character. Friends who have tasted this dosa for the first time at our home have asked for the recipe. Sponge dosas are light and soft in the center with a slight crisp along the edges, simple yet delicious.

Rice, rice flakes (poha/attukulu) and fenugreek seeds are soaked in sour buttermilk overnight and ground to a smooth paste, the next morning. Unlike the masala dosa, here the dosa batter is not made into a large concentric circle on the tava. Ladleful of batter is poured on a hot tava to spread on its own, covered with lid and cooked to a soft and spongy texture.

For Attukula Dosa:

2 cups rice
1/2 cup attukulu/poha/aval/rice flakes
3 1/2 cups thick buttermilk (sour)
1 tsp methi seeds
1/4 tsp cooking soda
1/2 tsp salt
oil as required

Soak rice, poha, methi seeds in thick buttermilk overnight (8-10 hrs). Next morning, grind to a smooth paste. The batter should be of pouring consistency. Add salt and cooking soda and combine well. Leave aside for 2 hours.

Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion (as shown in the picture below) or just let the batter spread on its own naturally. Pour a half a tsp of oil like drops along the edge of the dosa. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.