Wednesday, February 15, 2012

Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Indian Vegetarian Main Course Special
Gujarati Cuisine
Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)
Serves 2

Ripe Mango (Aamras) Puree- 1 Cup
Raw Mango (Keri) Puree- 1 Cup
Thin Buttermilk (Chaas)- 1 Cup
Bengal Gram/Chickpea Flour (Besan)- 2 Tbsp.
Salt- To Taste
Asafoetida (Hing)- a Pinch

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 1- ½ Tsp.
Fenugreek Seeds (Methi)- ¼ Tsp.
Mustard Seeds (Rai/Sarson)- ½ Tsp.
Curry Leaves (Kadi Patta)- 5-6 No’s
Green Chillies- 2, Slit
Deep Fried Gram Flour Pearls (Boondi)- 2 to 3 Tbsp.
Ginger- Juliennes
Kashmiri Red Chilli Powder-
Fresh Coriander Leaves- Finely Chopped
Sea Salt-

In a Bowl, Mix Aamras, Keri Puree, Chaas,
In another Bowl, Add Besan & Buttermilk
Combine them well so they bind properly
Using a Sieve, add the Besan into Aamras to avoid Lumps
Add Haldi, Salt, Hing & Combine all
In a Non Stick Pan (Kadhai), Heat Oil
Add Methi, Rai, Curry Leaves & Sauté
Add Green Chillies & Sauté
Add the Aamras Mixture & Keep Stirring
If it thickens, Add Buttermilk to thin it down
Add Boondi & Keep Aside

For Tempering:
Heat Oil, Add Ginger, Kashmiri Chilli, Coriander Leaves, Curry Leaves, Boondi & Sea Salt
Add on top of the Prepared Aamras
Serve Hot with Steamed/Jeera Rice!

Using the Techniques of Boiling-Deep Frying, Spices & Aromatics & Basics of Indian Vegetarian Cooking & Vegetables
This Kadhi is Sweet & Sour recipe best enjoyed with Boiled Rice
Ruu- Bind the Starch with liquid

Feel free to share your views & do let us know how this one turned out :)

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