Happy Father’s day

APPA — My take on APPA Adorable, Persuasive, Protective, Amazing. The feeling between a father and daughter is mutual.

Reposting some of my Recipe that both my fathers enjoyed, one my biology appa and other appa I got after my marriage,my father -in-law.

Favorite movement

Describe one of your favorite moments.

Meeting my favourite chef, Sanjeev Kapoor and autograph my Recipe book by him.There are two great chefs from whom I got inspiration for cooking and trying new recipe.One is Taral Dalal and Sanjeev Kapoor. It was a time when there was a weekend show of cooking broadcasting in T.V that’ I used to regularly watch. Later I brought their recipe book. Now you can open the internet and get a recipe.

Khakhra sandwich

Khakhra is a thin cracker common in the Gujarati cuisine and Marwari cuisine of western India, It is made from mat bean, wheat flour and oil. Usually we just like an evening snack. After 2 or 3 days I found that it was still some Kharkhra. So convert it to a sandwich. Enjoy it for breakfast or dinner.

Ingredients

1.Readmade Khakhra — 2/3
2.Green chutney —
3. Onion — 2
4. Tomato — 1
5. Capsicum —1
6. Butter
7. Slice chesse.

3 in 1, Idli — Adai —Handvo

What do you do when you have too much idli mav / batter and your family is not interested in having idli again since they had it the previous day🤔? I will tell you what I did…I converted it into Adai mav. After making adai I still had a bowl of adai mav left. Hence, the next day I converted it into a snack item, handvo my style😉.

Method

Idli—-

Idli rice—3 cup, raw rice — 1 cup, urad dal — 1 cup, methi seeds—1 tsp, salt. Rinse and soak idli rice and raw rice and soak them together for at least 6 hours. Rinse and soak urad dal for 3 hours with methi seeds. Grind the urad dal in a grinder or mixi till you get a fluffy batter, remove and keep aside. Grind the rice little coarsely. Mix both the batter, add salt mix well and leave it to ferment which might take about 6-8 hours depending on climate. It takes longer time to ferment when the climate is cool.

Adai—

4 cups of idli mav, 3/4 cup channa dal–3/4 cup ,tuvar dal —3/4 cup, dry red chili–2. Soak the dal with chili for half an hour, grind it into a coarse paste . Add this to the idli mav, add 1/2 spoon salt and 1/4 spoon asafoetida mix well and make Adai.

Handvo—-

Adai mav —- 1 bowl, carrot — 1, green chili -ginger paste– 1 teaspoon, coriander leaves & oil. Add shredded carrot, chili-ginger paste,chopped coriander to the adai mav and half an glass of water. Apply oil in a deep vessel, pour the batter and stem it a cooker for 10-12 minutes in low flame. Cool it and cut into square pieces. Heat a pan add oil ,place the cut pieces, after a minute turn the pieces and roast the other side. My style☺ Handvo ready. Serve it with green chutney .

Oldest thing

What’s the oldest things you’re wearing today?

My Mother-in-law Bangle.

Pasta In Pumpkin Sauce

Pasta can be made in many ways. Here is one more recipe of pasta made with Pumpkin Sauce.

Ingredients

Pasta — 5 cups. Pumpkin — 2cups Tomato — 1 cup. Onion — 1 cup. Chilli flakes — 1tsp. Oregon. —– 1tsp. Salt. —- 1tsp. Oil —- 2-3 tbsp

https://youtu.be/TvV76uH1ePM?feature=shared

Mango Maniac

Mango is in season. Reposting recipes relating to ripe mango. Try it while it is available. Make it and enjoy it.

1- Mango ice cream
https://sujatasrecipes.blog/2023/07/13/mango-icecream/

2- Mambazha moru kootan
0https://sujatasrecipes.blog/2020/05/14/mambazha-moru-kootan/

3- Mango Kesari
https://sujatasrecipes.blog/2024/04/30/mango-kesari/

4- Mambazha-chakka-pschadi -https://sujatasrecipes.blog/2019/05/15/mambazha-chakka-pachadi/

5- Mango milkshake https://sujatasrecipes.blog/2023/04/03/mango-milkshake/

6- Mango kheer
https://sujatasrecipes.blog/2019/05/01/mango-kheer-mango-phirni/

Mango Kesari

Sharing one more recipe of Kesari. Mango is in season, so before the season goes off try this Kesari with mango.

Ingredients
½ cup Rava sooji or semolina
½ cup Mango pulp fresh and ripe mango
1 cup Sugar
1.5 cup Water
¼ cup Ghee
Few Raisins

Quick Mango Chunda. One more with raw mango. This is sweet pickle that we can have with roti, chapathi or partha. You can spread it on you bread toast and enjoy it. Peeled and grated rawmangoes — 2cups (rajapuri). 3/4 cups sugar. 1/4 tsp turmeric powder (haldi). 1 tsp salt. 1 tsp chilli powder. 1/2 tsp roasted cumin seeds(jeera) powder

Avakkai

One more pickle recipe with raw mango. Make the pickle and store it, enjoy it till the next season of raw mango

Ingredients

Raw Mango — 6 cups

Chilli powder —-1/2 cup . Salt — 3/4 cup Mustard powder — 1/2 cup Fenugreek seeds —- 2 tsp Gingerly oil —- 1 cup

Method

Wash the raw mango, wipe the mango. Cut the raw mango horizontal and remove the seed. Now cut the raw mango into small pieces. Put in the plate and place in sun for 5mnts. Now powder the mustard seeds. Mix together chili powder, salt, mustard powder. Next add the oil, mix everything. Now add the cut mango pieces and fenugreek seeds to the chili mixture. Mix everything together. Cover and keep it aside for three days. After 4 days oil will start floating on the top.Mix this well and you can start using the pickle. Store in the dry place . If you want after a week you can store the pickle in the fridge.