Kairi Panha - Raw Mango Summer Drink

A refreshing summer drink made from raw mangoes (Kairi) is an absolute necessity to beat Indian Summer! Sweet, tangy & refreshingly tasty!! You may prepare this Panha in advance and stock in your refrigerator to enjoy a glassful whenever you want.

Ingredients: (Serves 4)

• 3 Kairi (Raw Mangoes)

• 1 cup Gul (Jaggery) grated

• 1 tsp Velichi / Ilaichi (Cardamon) seeds roughly crushed

• Salt to taste

• Ice cubes

• Water
  

Method:

• Pressure cook Kairi (Raw Mangoes) until 4 whistle. When they are cooled, remove the skin & separate pulp from the seed.

• In a blender add the Kairi (Raw Mangoes) pulp, 2 cups water, gul (Jaggery) and grind to a smooth paste. Adjust the consistency of the mixture as per your preference.

• Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.

• Add Velichi / Ilaichi (Cardamon) seeds which are roughly crushed and mix well.

• Sweet tangy Kairi Panha - Raw Mango Summer Drink is ready.

•  Refrigerate the Panha for atleast 2hours before serving.

•  Serve chilled with ice cubes.
  

Note: 1) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) taste far more better than sugar.

2) You may need to adjust the quantity of Jaggery depending upon how sour the raw mango is.

3) If you don't have pressure cooker then you may boil the raw mangoes in water.

Basundi (Thick Sweetend Milk) Gudi Padwa Special

Gudi Padwa is celebrated on the first day of the Chaitra month of the Hindu calendar, Gudi Padwa marks the New Year's Day for Maharashtrians and Hindu Konkanis. 

The hoisting of the "Gudi" is the main ritual of the festival. An intricate rangoli designs on the floor are drawn at the entrance of the house. A garland of Marigold flowers and Mango leaves are hanged along the main entrance door.

Traditionally, Maharashtrian families prepare shrikhand and Poori on this day. Many families make special dishes like Basunid, Pooran poli, masale bhat to celebrate this occassion. 

Gudi Padwa is considered to be an auspicious day to start new business & new ventures.

Every year at My place we love to prepare Creamy, rich, delicious Basundi (thickened milk) served along with Puris (Indian Puffed Bread).

 Ingredients:

• 3 liters Full Fat Milk

• 400 gms Condensed Milk

• 1 cup Sugar or as per requirement

• 1 1/2 tsp Cardamon Powder (Green Eliche Powder)

• 1 tsp Charoli (Chironji Seeds)

• 1 cup Water

• Almond, Pista flakes & Saffron strands for decorations (Optional)

Method:

• In a thick bottom sauce pan add milk and bring it to boil.

• When milk starts boiling reduce the flame to the lowest and keep on stirring the milk continuously.

• Cook the milk till it becomes quite thick and reduces to 1/4th of its original quantity.

• Simultaneously in another vessel take 1 cup of hot water and add 400gms of Condensed Milk and mix it well. Make sure that no lumps are formed & mixture do not stick to the bottom of the pan.

• Now add this condensed milk mixture into the reduced milk and keep on stirring it continuously till the milk further reduces to 1 1/2 liters.

• By now the milk changes its colour to a pale brown. This reduction of milk takes approximately 1 hour.

• Once the milk is reduced and gets thick as per the consistency you require, switch off the flame.

• Remove the pan from hot surface and let the basundi cool a bit.

• When basundi is lukewarm add sugar and mix well till sugar dissolves completely.

• Atlast add cardamon powder, charoli and mix.

• Basundi is ready. 

• Garnish Basundi with almond & pista flakes.

• Serve warm or Chilled. 

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Cocoa Milk Delight - Hot Cocoa

Its a Valentine week & Chocolate is A must!!!! As still the weather here is pleasantly cold, I thought of making hot cocoa milk for dessert. 

This cocoa milk can be served chilled aswell. Enjoyed this heavenly chocolaty dessert in both the version though!

Ingredients: 

• 1/4th Cup Cocoa Powder

• 2 Cups Milk

• 1 Cup Cream

• 1/2 Cup Sugar

• 1 tsp Vanilla Extract

• Whipped Cream (Optional)

• Vanilla Ice Cream (Optional)

Method:

• In a sauce pan, sieve cocoa powder and add 4 tbsp of milk. Mix well, see to it that no lumps are formed.

• Once the milk is nicely incorporated into cocoa mixture add rest of the milk while stirring continuously and mix everything well.

• Add sugar, cream & vanilla extract. 

• Cook this mixture on medium flame, stir continuously. Bring it to a boil for further 15 minutes.

• Hot Cocoa Milk is ready. Garnish with whipped cream and serve.

• Incase you want to have it cold, prepare this cocoa milk a day before and while serving garnish with a dollop of vanilla ice cream!

Solkadhi

A delicious appetizer of coconut milk and kokam. Enjoyed after a hefty non-veg meal. Soothing to stomach and helps in digestion.

Ingredients:

• Fresh Coconut - 1

• Green chilly - 1 .

• Garlic - 2 nos.

• Kokam - Half Cup

• Salt as per taste.

• Oil - 1 Tablespoon

• Mustard seeds - 1 Teaspoon

• Curry leaves - 4 to 6 leaves

Method:

• Grate 1 fresh coconut. In a blender add grated fresh coconut, chilly and garlic with lots of water and blend to thin paste. 

• Normally this procedure of blending all the items is done twice so that thin coconut milk is acquired.If you wish to have thick coconut milk then blend the mixture once.

• After blending all the ingredients strain the coconut mixture using sieve to get the coconut milk.

• In another bowl add hot water and soak the kokam for One hour. 

• Strain the kokam water and add to coconut milk, add salt as per taste and mix well.

Tempering:

• In pan add oil and mustard seeds. When the mustard seeds crackle add curry leaves.

• Pour this tempering over the solkadhi and mix. 

• Serve this solkadhi along with meal especially non-veg meal.

Note: This solkadhi taste delicious without tempering aswell.

Tips: 1) You can also add cumin seeds in the tempering for extra flavor and garnish with cilantro.

2) You may serve this solkadi at a room temperature or chilled as per your preference.
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