HomeMade Mangodi......

Mangodi refers to a savory Rajashthani condiment consisting of sun-dried chunks of the dal. It is a solution to preserve and avail vegetables and lentils by dehydrating in the arid desert region of Rajasthan where it is an uphill task to rear vegetables all through the year even when there is no season. Mangodis are particularly popular in the city of Jodhpur in Rajasthan. They are used as condiments and mixed with other vegetables and prepared. Mangodis are incorporated in a plenty of recipes including curries, gravies and stews. It is not exactly known how and by whom mangodi was invented although it has been prepared in the households of Rajasthan since centuries.

This is how Moong Dal Paste is dropped with a spoon or a cone (Just like Mehendi/Heena Cone) in a Greased plate.

This is How it looks After Drying for two days......

Ingredients-

1 cup Dhuli moong ki dal (Split and skinned Green gram dal )

¼ tsp Salt

¼ tsp Corriander Powder

A pinch of Asafoetida

Method-

1)   Soak Moong Dal Overnight

2)   Next morning Drain it (remove all water) and then grind it by adding salt, coriander powder and asafoetida,  to fine paste without adding any water

3)   Grease a plate..(steel one)…or a polythene sheet…(I prefer a steel plate)

4)   Now put small drops of this paste on the plate  …(Please refer to the image)

5)   Sun dry for two days (until hard)and then store in airtight containers, ( I like to refrigerate…stays well for 2-3 months)

6)   Mangodi used in various recipes is popularly eaten with chappatis or rotis in Rajasthan,

7)   Aloo Mangodi, Palak Mangodi, Methi Mangodi, Mangodi Pulao etc are all preparations of Mangodi,

Cheerfull Nariyal Pani wala.........

There is for sure something about his Nariyal Pani that makes him the best in Wanowrie (Pune)...and also gives me a reason to blogpost .

He is Sopa...Cheerfull Nariyal pani wala...who makes sure to serve the best Nariyal pani, or should i say the sweetest i have ever had.....

You can Find him Opposite Ganga Satellite, Near Raheja Gardens Lane...

Every time i pass by this lane.....i make sure i stop and have the Sweetest slurrrrppppp!!!!

Khatta - Meetha Karela / Sweet and Sour Bitter Gourd

Ingredients-

6 medium sized Bitter Gourd / Karela

2 Tb sp Oil

1 tsp mustard seeds

A pinch of Asafoetida/Hing

1 tsp Cumin/Jeera seeds

2 medium sized onions finely chopped

1  tbsp Sugar

2 tsp Amchur powder

1 tsp Garam Masala

2 tsp coriander powder

½ tsp turmeric powder

¼ tsp red chilli powder

Salt to taste

Chopped coriander leaves for Garnishing

Method-

1)   Wash the Karela`s thoroughly (because we are not going to peel or scrape it) and pat dry.

2)   Cut off the top and tail.

3)   Now chop the Karela into small pieces… tender seeds should be included …and if the seeds are hard, you may want to discard…. I Love to include the hard seeds as well …for that extra little crunch J

4)   Sprinkle 2-3 tsp of salt over the chopped Karela`s  and cover and let stay for ½ hour ( Salts helps in Pulling out some bitterness from Karela)

5)   After Half an hour drain out all the bitter and salty water from karela and again wash it thoroughly . Keep Aside.

6)   In a pan heat 2 tbsp oil add asafetida (hing) and mustard seeds, After the mustard seeds splutter add cumin seeds .

7)   When cumin seeds are done add chopped onions and sauté until golden brown

8)   Now Add the chopped Karela`s  and mix well, Further add coriander powder,turmeric powder, chilli powder and salt,  Mix well and cook covered on low flame until soft and tender.(approx 10 mins)

9)   When the Karela`s are done , add amchur powder, garam masala and sugar, mix  well and cook uncovered for more five minutes, Sugar makes the Karela glossy.

10)  Garnish with chopped coriander leaves ., Serve with Phulkas or Parathas …J

Gowardhan Pooja......

The fourth day of Diwali celebrations is 'Padwa' or 'Varshapratipada'. In the North India, it is called as Gowardhan Puja. This pooja is performed with great zeal and enthusiasm and in the states of Punjab, Haryana, Uttar Pradesh and Bihar.

Gowardhan Puja, , is celebrated as the day Krishna defeated Indra. Lord Krishna taught people to worship nature, as mountains bring rains to earth and to stop worshiping the God of Rains, Lord Indra. His was the message that we should take care of our nature. 

For Annakut a mountain of food is decorated symbolizing Gowardhan mountain said to be lifted by Lord Krishna to save the people from the wrath of Lord Indra, the God of rain.

In Maharashtra it is celebrated as Padva or BaliPratipada. The day commemorates King Bali. Men present gifts to their wives on this day.

In Gujarat, it is celebrated as New Year, as Vikram Samvat starts on this day. Gowardhan puja is when Lord Krishna stopped the people of Vridavan dham worshipping Lord Indra because Indra had gotten too proud of himself so Lord Krishna completely stopped it and told the inhabitants of Vrindavana to worship Govardhan Hill.

This worship has carried on from 5000 years ago to the 21st Century.

On this auspicious day the people prepare fifty-six or one hundred and eight different varieties of delicious dishes to offer Lord Krishna as 'Bhog'. In the temples, specifically in Mathura and Nathdwara, the deities are given milk bath, dressed in new shining attires and decorated with ornaments of dazzling diamonds, pearls, rubies and other precious stones and metals. Then they are worshipped, offered prayers and bhajans and also offered delicious sweets, fruits and eatables that are ceremoniously raised in the form of a mountain before the idols.

Gad Ki Sabzi’ (Mixture of all seasonal Vegetables) and Kadhi Chawal for Annakoot (Gowardhan) bhog is a must on this Special Day!!! ( ….which I forgot to click~)

Diwali Blast ... Few More Clicks ~!!!!