54. Patal Poha Chivda

Final Outcome: This was my first try at such traditional but simple snack. It turned out well.

        I forgot to celebrate 1/4th completion of my resolution... Yay!!!!! Delayed celebration but so far I have really enjoyed it. 
        Here's a simple traditional snack. I have rarely tried traditional snacks. A lot of different things can be added to the 'Chivda' which I have mentioned at the end.

Recipe:
Ingredients:
Patal pohe: 250 gms
Dried coconut slices: 1/2 cup
Roasted groundnuts: 1/2 cup
Dala/ Split pulse: 1/2 cup
Green Chili: cut into big pieces, 1/4th cup
Oil: 4 table spoons
Jeera/Cumin seeds: 1tsp
Jeera powder: 1 tsp
Til/ Sesame seeds: 1/2 tsp
Mustard seeds: 2 tsp
Powdered Sugar: 2 tbsp
Cashew nuts: broken 8-10
Hing/ asafoetida: 1 tsp
Turmeric powder: 2 tsp
Curry leaves: 15-17
Salt: 1/2 tbsp

Method:
1. In a thick bottomed pan dry roast Pohe. Alternately dry the pohe in hot sun. This process turns them crispy, However do not burn them. Fry them for about 4-5 mins. 
2. Heat oil in a thick bottomed pan. Add Mustard seeds. When the seeds begin to splutter add cumin seeds, green chilies, dried coconut pieces hing and curry leaves.
3. After about half a min add roasted groundnuts, dala/ split pulse and cashew nuts. Fry for a few seconds and add pohe.
4. Mix it well. Add cumin powder, a little red Chile powder if needed, powdered sugar, salt. Keep on low heat and stir occasionally. Take off heat in about 4-5 mins.
This can be stored for 10-12 days. 
Optional ingredients:
*Garlic cloves can be roasted along with groundnuts, coconut etc
*A handful of puffed rice can be added to poha
*Deep fried papad can also be added to it in the end.

53. Menthe Kadbu

Final Outcome: Its so good that I cannot describe it!

  
        This is not a dessert, nor a curry. Its neither sweet, nor spicy. Its taste is as unique and strange as its name and ingredients. But here is a warning 'not everyone may like it'. Many guests over the years were served this dish. Some loved it and some hated it. So it is a 'Black or White ' dish, no shades of grey.
        Many years ago (about 20 yrs ago) one of our very sweet neighbour passed on this recipe to my mom. Our family loved it. We kids were eager to help out our mom in any possible way to cook this:-). Hence continuing our family tradition my daughter helped us too. And she loved the final outcome!

Recipe:
Ingredients:
Methi leaves: 1.5 cups finely chopped
Milk: 500 ml
Atta/ Wheat flour: Refer Step 1
Garlic cloves: 8 crushed
Sugar: 5-6 tsp
Salt: ~2tsp
Ghee: 1 tbsp

Method:
1. Take about 1/2 cup atta and add a pinch of salt, a little oil and a little water. Kneed dough just like for regular roti. Take dry flour in a plate. Using index finger and thumb form small balls (about twice the size of a watermelon seed). Roll these balls into dry flour , press them with your fingers (to flatten) and set aside. We will need 1 cup of such small flattened balls.

                I dont know why I could not crop this image:-(
2. Boil about 3 cups of water in a pan. Once the water comes to a boil, add the flour balls to it. Stir occasionally. In about5-7 mins the tiny balls begin to float ( not all the balls will float). Take them off heat. Pour them into a colander to drain out all the water. Set aside.
3. Heat ghee in a pan. Add crushed garlic cloves. DO NOT BURN THE GARLIC CLOVES. In a few seconds add chopped methi leaves. Cook stirring occasionally until done.
4. Add cooked flour balls from step 2. Add salt and stir.
5. After about 1-2 mins, add Milk. Keep on low heat and stir occasionally. Cook till milk begins to reduce. Add Sugar and stir. Cook until it begins to thicken.
This dish can be served hot, warm or cold. I prefer it warm.

52. Kairi Saar (raw mango saru)

Final outcome: sweet, tangy.....yummy!

        Another very tasty dish from my mom's kitchen. This is a traditional Maharashtrian dish. Measurements of ingredients may vary from person to person. The recipe that I tried is by my mom.

Recipe:
Ingredients:
Raw mango: 2 tbsp chopped pieces after peeling off the skin.
Oil: 1 tbsp
Jaggery: 2 tbsp
Fenugreek seeds/ Methi seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Red chili: 1 or 2
Besan: 1 tbsp mixed in water
Asafoetida: a pinch
Turmeric powder: a pinch
Salt to taste

Method:
1. Heat oil in a pan. Add Mustard seeds to it. After the seeds begin to splutter take off heat and add cumin seeds, fenugreek seeds, red chili and asafoetida.
2. Place the pan on low heat. After about half a minute add chopped raw mango pieces. Add turmeric powder and mix. Add about a cup of water and let it cook for about 5 mins.
3. After raw mango pieces are completely cooked add about 3 cups of water. Add besan which is mixed with water to the pan and mix well.
4. Add Jaggery and salt to the saar and cook till it comes to a boil. Lower the heat and cook stirring occasionally for 5-7 mins.
5. Serve garnished with fresh coriander.
Note:  I added about 3 cups of water however consistency of this saar can be adjusted as per taste.

51. Mango Ice cream

Final Outcome: Creamy, sweet treat!

        This is a very simple ice cream without any unnatural additives. In few of my previous posts I have not written anything regarding what I have been up to. I am on a vacation for the last 15 days. From this recipe onward a few of my posts will be from my mom's kitchen.

Recipe:
Ingredients:
Milk: 1 cup
Milk Powder: 1 cup ( we used Nestle milk powder)
Mango pulp (ras): 1 cup (freshly squeezed mango, preferably Alphonso mango)
Cream: 1 cup. We used fresh cream but Amul cream will also work
Sugar: 3/4 cup

Method:
1. Thoroughly mix milk powder into milk.
2. Add rest of the ingredients ( Mango pulp, cream and sugar) to the above. Mix it using a hand mixer or a regular mixer for 3-4 mins. Transfer the contents to a freezer safe bowl. 
3. Set freezer temperature to 4.  Allow the ice cream to set for 4-5 hours.

50. Mushroom Zucchini Pasta

Final Outcome:  We always love pasta!

Recipe:
Ingredients:
Pasta (Any kind): 3 cups cooked in water with salt
Mushrooms: Button mushrooms 1 pack chopped
Zucchini: 1 chopped
Garlic : 2 cloves chopped
Maida/ Flour: 1 tbsp
Milk: 1 cup
Italian seasoning: 3 tsp
Salt
Mozzarella cheese: shredded 1 tbsp
Butter: 1tbsp

Method:
1. Melt butter in a pan. Add garlic and stir. Do not burn the garlic. 
2. Add mushrooms and cook uncovered. After mushrooms are tender add chopped Zucchini. Let it cook till done.
3. Add salt and Flour/Maida to the above mixture and stir well for 2-3 mins. Add milk to it (I added milk with cream). Stir till it thickens. Add cooked pasta and mix well .
4. Add Italian seasoning and shredded mozzarella cheese and serve hot.