MAAVINA HANNINA SEEKARNE | AAMRAS -- 2 WAYS (ಮಾವಿನ ಹಣ್ಣಿನ ಸೀಕರಣೆ)

There is nothing like a bowl of Chilled Seekarne(Aamras) on a Hot Summer Day. Though I like eating mangoes as is rather than using it in recipes, this is the next best thing

A bowl of Seekarne, some hot fluffy puris or Chapatis in my case (as I get too lazy to fry up Pooris in the mornings) is what Sundays during summer is all about.

I am going to share 2 versions of this. The 1st one is common across most states. It uses Mango Puree, Milk, Some Sugar & Cardamon

The Other version is more Specific to Karnataka where we extract fresh Coconut Milk from Grated coconut & it is flavored with Poppy Seeds & Cardamom. It can be sweetened with either Sugar or Jaggery.

I prefer using Sugar because, I don't want Jaggery to overpower the taste of the Mangoes. Coconut Milk & Poppy seeds add such a subtle flavor.

Also remember to use only freshly extracted coconut milk. Store bought ones don't work well for this recipe.

I love both the versions. Also, using Saffron is not mandatory & I also do not add any nuts

You Will Need:

4 Ripe Mangoes (Kesar/Alphonso/Any sweet Variety)
Sugar as per taste (See Notes)
1/4 teaspoon Cardamom Powder
A few Strands of Saffron dissolved in warm milk
1 cup Milk

How To:

Boil Milk & let it cool completely.

Wash the mangoes & peel the skin. Squeeze out the pulp into a bowl.

If you like it chunky, let it remain as it but If you prefer a smoother consistency, blend in a blender

Collect the discarded seeds & skin into a bowl, add a little water & squeeze out the extra juice & add it in the bowl.

Add Sugar, Saffron & Boiled & Cooled Milk, Mix well

Cool it in the refrigerator for an hour before serving

KARNATAKA STYLE SEEKARNE

You Will Need:

4 Ripe Mangoes
2 tablespoon Grated Coconut (Fresh/Frozen)
1 teaspoon Poppy Seeds (Khus Khus)
Sugar or Jaggery to taste (See Notes)
A big pinch of Cardamom
Saffron (Optional)

How To:

Wash the mangoes & peel the skin. Squeeze out the pulp into a bowl.

If you like it chunky, let it remain as it but If you prefer a smoother consistency, blend in a blender

Collect the discarded seeds & skin into a bowl, add a little water & squeeze out the extra juice & add it in the bowl.

Grind Grated coconut & Poppy Seeds using very little water Strain the milk & add it into the bowl. Add cardamom Powder & Sugar/Jaggery & mix well. Add Saffron if using.

Cool it in the refrigerator for an hour before serving

Serve with Puris, Chapatis, Neer Dosae & eat a bowlful as is :)

NOTE:

The amount of Sugar/Jaggery depends on the sweetness of the mangoes. If your mangoes are very sweet, you will probably need a couple of tablespoons or none at all

You may want to add more, if the mangoes are not that sweet tasting

Remember to use only freshly extracted coconut milk. Store bought ones don't work well for this recipe.

Some like chunky texture of the mangoes & they just squeeze the mango pulp by hand & let some chunks remain

While, some like the smooth texture. So blend the mango pulp if you like a smooth texture.

Both taste good in their own way.

MAAVINA HANNINA SEEKARNE | AAMRAS | ಮಾವಿನ ಹಣ್ಣಿನ ಸೀಕರಣೆ

Author: Deepthi Shankar

Ingredients

4 Ripe Mangoes (Kesar/Alphonso/Any sweet Variety)
Sugar as per taste (See Notes)
1/4 teaspoon Cardamom Powder
A few Strands of Saffron dissolved in warm milk
1 cup Milk

Instructions

Boil Milk & let it cool completely.
Wash the mangoes & peel the skin. Squeeze out the pulp into a bowl.
If you like it chunky, let it remain as it but If you prefer a smoother consistency, blend in a blender
Collect the discarded seeds & skin into a bowl, add a little water & squeeze out the extra juice & add it in the bowl.
Add Sugar, Saffron & Boiled & Cooled Milk, Mix well
Cool it in the refrigerator for an hour before serving

KARNATAKA STYLE SEEKARNE WITH COCONUT & POPPY SEEDS EXTRACT

Wash the mangoes & peel the skin. Squeeze out the pulp into a bowl.
If you like it chunky, let it remain as it but If you prefer a smoother consistency, blend in a blender
Collect the discarded seeds & skin into a bowl, add a little water & squeeze out the extra juice & add it in the bowl.
Grind Grated coconut & Poppy Seeds using very little water Strain the milk & add it into the bowl. Add cardamom Powder & Sugar/Jaggery & mix well. Add Saffron if using.
Cool it in the refrigerator for an hour before serving
Serve with Puris, Chapatis, Neer Dosae & eat a bowlful as is :)

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

Created using The Recipes Generator

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, by Deepthi Shankar

After School Snacks

How To Make Popcorn In An Instant Pot + Video

Making Popcorn at home is incredibly easy. All you need is good quality Popping Corn, some Butter or Coconut Oil & some salt & you will have a bowl full of Warm Buttery Popcorn in less than 10 minutes

I use Coconut Oil to make the Popcorn & later on, I like adding a tablespoon of melted butter & giving it a good mix, to get the buttery flavor without adding too much butter. Plus, adding Coconut Oil makes me feel better :)

I always buy Organic Popping Corn from Trader Joe's & a small pack goes a long way.

Also, use only Half a cup of Corn Kernels at a time. You do not want to overcrowd that pot.

To Make Plain Butter Popcorn

You Will Need:

3 tablespoons Coconut Oil
Half Cup Organic Popping Corn
1.5 teaspoon Sea Salt
1 tablespoon Butter (Salted/Unsalted)

How To

Switch on the Sauté mode in the Instant Pot. Set it to High

Add Coconut Oil & Salt. Mix well.

Add 4-5 corn kernels & close with a glass lid. It will take about 2 minutes for them to pop

When the corn kernels pop, open the lid, add the rest of the corn kernels & mix well using a spatula. Close the glass lid again

In about 2 minutes, the kernels will start popping. There is no need to shake the pot. Only do so, if the kernels are not popping.

In about 2 minutes all the kernels would have popped. A few kernels will not pop * will remain as is. But that's ok

Turn off the Instant Pot & carefully takeout the inner insert.

In a microwave safe bowl, melt a tablespoon of butter & drizzle it over the popcorn & mix well

I also love experimenting different flavors. This time I made Plain Butter Popcorn, Turmeric & Garlic Popcorn & Sriracha Popcorn.

To Make Turmeric & Garlic Popcorn

Plain Popcorn (Popcorn made with 1/4 cup corn kernels)
1 tablespoon Butter
1/2 teaspoon Turmeric
2 teaspoon Garlic Powder
Salt if needed

In a sauce pan, heat Butter, once it melts, add turmeric powder & garlic powder. Add salt if needed & mix well. Pour this over plain popcorn & mix well

To Make Sriracha Popcorn

Plain Popcorn (Popcorn made with 1/4 cup corn kernels)
1 teaspoon Sriracha Sauce
1 tablespoon Butter

In a saucepan or a microwave safe bowl, melt butter. Add Sriracha sauce to melted butter & whisk. Pour this over the popcorn little by little as you mix.

Initially the popcorn might feel soggy. You can microwave it for 30 seconds to 1 minute & if it sits over time, it gets dry again

Do Not be tempted to add more sauce as it will make the popcorn soggy.

A Quick Video on How To Make Plain Popcorn

INDIAN STYLE MASALA POPCORN

You Will Need:

Plain PopCorn (Popcorn made with 1/4 cup corn kernels)
1 tablespoon Butter
1/4 teaspoon red chilli powder
1/2 teaspoon Pav Bhaji Masala
A sprig of Curry Leaves
Salt as per taste

How To:

In the sauce pan heat Butter. Add curry leaves. On very low flame, add turmeric powder, red chilli powder & pav bhaji masala. Give it a gentle stir & cook for about 30 seconds. Turn off the heat. Add the popcorn & some salt & toss well until the popcorn is coated well with the spice mixture.

Pour spiced popcorn into a huge bowl & enjoy with your family/friends

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, by Deepthi Shankar

Lunch Box Recipes

Shalgam Ka Bharta | Spiced Turnip Mash

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, by Deepthi Shankar

Smoothie

Pineapple Ginger & Turmeric Smoothie

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, by Deepthi Shankar

Bangalore Special

Mysore Masala Dosa/Masaale Dose (ಮಸಾಲೆ ದೋಸೆ)

I am so excited to be sharing my family recipe for Masala Dosa here. My parents make really really good Masala Dosas & their Masala Dosas are quite a hit with our family & friends. We've been using this recipe for years & it turns out so good that it had to be documented here.

Making Masala Dosas might sound intimidating especially for newbies. But, Trust me, Its quite easy. The most important step in making a great Masala Dosa is the Batter. Once you get that right, the rest is easy.

There are quite a few steps, so do read in detail & you might want to watch the video at the end too.

What is the difference between Mysore Masala Dosa & Regular Masala Dosa?

Honestly, they are both the same when it comes to the Batter & the texture of the dosa

The only difference is that Red Chutney is used only in Mysore Style Masala Dosas & not in Regular Masala Dosas but the Masala Dosas that we get in most restaurants in the Bangalore-Mysore Belt have Red Chutney in them.

So, A Good Masala Dosa begins with a Good Batter. The Batter for Masala Dosas is slightly different from the regular Dosa Batter.

MASALA DOSA BATTER RECIPE

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Makes around 20 Dosas

You Will Need:

1 cup Gota Urad Dal or Split White Urad Dal (120 grams)
3 cups Raw Rice (375 grams)
2 handfuls of Thick Poha
1 teaspoon Methi Seeds
1/4 Cup Chana Dal (Use the same cup which you've used to measure Rice & Urad Dal)
1/4 Cup Moong Dal
1/4 Cup Tuvar Dal
1 teaspoon Salt

How To:

Measure everything & put it a wide bowl. Wash with several changes of water until water runs clear

Soak in a wide bowl with enough water because Urad Dal will swell upon soaking. Soak for 4-6 hours

Do Not discard the water used for soaking as it aids in fermentation

Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time

Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-16 hours to ferment depending on the weather.

Keep these points in mind before proceeding to make the batter

To make Crisp Dosas, always use Raw Rice & Not Idli Rice .. We use Sona Masuri Rice to make the batter

The Batter is ground slightly thicker than the regular Dosa Batter

Mix a teaspoon of Sugar into the fermented batter & mix well, before you make the Dosas

Adding Chana Dal, Moong Dal & Tuvar Dal is very important to get that crisp texture

Potato Stuffing (Alugadde Palya)
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You Will Need:

4 large Potatoes (I used Gold Potatoes)
2 medium sized Onions - sliced lengthwise
5 Green Chilies
Half teaspoon Mustard seeds
A big pinch of Hing
1 teaspoon Urad Dal
1 teaspoon Chana Dal
1/4 teaspoon Turmeric powder
A sprig of Curry leaves
Coriander leaves
Salt as per taste
How To:

Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.
Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.

In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color

Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well

Turn off the heat & add chopped coriander. Set aside & allow it to cool

 Red Chutney Recipe
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You Will Need:

10 Dry Red Chilies (Use either Byadagi or Kashmiri Red Chilies)
5 Garlic Pods 
2 tablespoon Chutney Dal (Hurigadle/Putani)
Salt as per taste 
HOW TO:

Soak Dry Red Chilies in Hot water for 20 minutes. 

Drain the chilies & grind into a smooth paste along with Garlic Pods, Chutney Dal & Salt using very little water 

This chutney should be thick & dry so do not use more water to grind. It can be stored in the refrigerator upto a week 

HOW TO MAKE DOSAS

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You Will Need

Dosa Batter
Potato Filling
Red Chutney
Oil + Ghee (Mixed in a Bowl)
Coconut Chutney to Serve on the Side

Masala Dosas are slightly Thicker than Regular Dosas

Making the Dosas in a Cast Iron Pan makes Crispier & Evenly Roasted Dosas as Compared to Non Stick Pans.

In a bowl, add equal parts of Ghee & Oil & whisk it well & use this instead of just Oil to make Dosas. This enhances the taste. You can add Butter too

Heat a good cast iron griddle or a non stick griddle, once hot enough, Set it to medium flame.

Pour a ladleful of batter in the centre & spread into a slightly thick circle. Drizzle oil+Ghee mixture along the edges & center & roast on medium flame until it turns golden brown

After the Dosa is slightly cooked on top, take 1/4 teaspoon of Red Chutney & smear it on the dosa evenly. Let it roast well on medium flame.

Use a Spatula to loosen the Dosa from the pan. Add 2 tablespoons of the potato mixture in the center & fold the Dosa

You can also fold it in a Triangle (MTR Style) like shown below

Enjoy Hot Dosas with Coconut chutney & a small blob of butter

NOTES:

If you are using a wet grinder to make the batter, you can use 4 cups of rice for 1 cup of Urad Dal. Since, I make the batter in a mixer, I stick to using 3 cups
Many soak Urad Dal & Rice separately. It does not make a difference in my opinion
Adding Poha makes the dosas crisp & contributes in getting that nice golden color
You can even make this batter using any other Raw Rice variety like Kolam Rice. I once ran out of Sona Masuri & all that was available at that moment was Basmati Rice so I went ahead & soaked it & it turned out just fine

Quickly Check the Video on How to Make Masala Dosa

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, by Deepthi Shankar

Bangalore Special

Masala Dosa Basics: Potato Curry (Alugadde Palya) & Red Chutney (ಆಲೂಗೆಡ್ಡೆ ಪಲ್ಯ ಮತ್ತು ಕೆಂಪು ಚಟ್ನಿ)

We are going to make some lip smacking Darshini Style Masala Dosa/Masaale Dose at home. But before that, we need to prep for 2 things. Apart from the Batter (Which we are going to talk about in detail later), We need 2 more things.

One is the Potato Stuffing known as Alugadde Palya & the other one is the Red Chutney also known as Kempu Chutney

NOTE: Do Not skip the Red Chutney, if you want your Masala Dosa to taste as Authentic as the Restaurant Ones

This Alugadde Palya (Potato Curry) is pretty versatile. It is not only used in Masala Dosas but is also used as a stuffing in Iyengar Bakery Aloo Bun. It also tastes great with Chapatis/Pooris & can also be used to make toasted sandwiches

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Recipe for Potato Stuffing (Alugadde Palya)

You Will Need:

4 large Potatoes (I used Gold Potatoes)
2 medium sized Onions - sliced lengthwise
5 Green Chilies
Half teaspoon Mustard seeds
A big pinch of Hing
1 teaspoon Urad Dal
1 teaspoon Chana Dal
1/4 teaspoon Turmeric powder
A sprig of Curry leaves
Coriander leaves
Salt as per taste

How To:

Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.

Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.

In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color

Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well

Turn off the heat & add chopped coriander. Set aside & allow it to cool

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In Authentic Bangalore/Mysore style Masala Dosas, A small quantity of Red chutney is smeared on the insides of the Dosas

The Red Chutney is a must if you want your Masala Dosa to taste like the ones you get in Darshinis. It is super easy to make & stores well in the refrigerator for about a week.

It is made with Byadagi Chilies (A variety of Dry Red Chilies, extensively used in Karnataka Style Cooking) , a Little bit of Garlic & some Chutney Dal (Hurigadle) to get the texture.

It has to be made into a dry thick consistency & should not be runny at all. You will need just about a quarter teaspoon of this chutney per Dosa.

Recipe for Red Chutney

You Will Need: