Monday, June 18, 2018

Mavina Hannina Dosae / Mambazha Dosai - Ripe Mango Pancakes

The moment I think of ripe mango recipes various lovely pictures of desserts come to the fore in my mind. This mango season I yearn to do something different using the sweet luscious golden mangoes. A dish that is more filling and substantial! A dish that could be a meal or a snack in itself! A dish that would please one and all especially the kids! Finally I decide on a fruity desserty pancake that would fulfill all the above stated requirements. And here comes the recipe of Mavina Hannina Dosae / Mambazha Dosai! 

Sweet and ripe mango pulp - 1 cup
Rice - 1 cup
Beaten rice - 1 tbsp
Powdered jaggery - 3 tbsps
Cardamom powder - 1 pinch
Salt - 1/2 a pinch
Chopped cashew nuts and raisins - 1 tbsp
Ghee for roasting
1. Wash and soak rice and beaten rice together for two hours.

2. Grind the soaked ingredients into a thick batter.
3. Add the mango pulp, salt, jaggery and cardamom powder to the batter and grind them together to a dosa batter consistency.

4. Heat a greased tava, pour a ladle of batter on it and spread it into a slightly thick dosae.
5. Sprinkle chopped nuts and raisins on top and cover it with a lid.

6. Cook till the top is done on medium flame.
7. Flip the dosae when it is golden brown underneath.

8. Cook for a few seconds and remove from the tava.
9. Top it with ripe mango pieces.

Enjoy with the delicious mango dip - Mavina Hannina Rasayana.

Saturday, May 26, 2018

Mavinakayi Gojju/ Menaskai - A Sweet, Tangy and Spicy Raw Mango Relish

Gojju or Menaskai is a sweet, tangy and spicy relish which originated in the traditional kitchens of Udupi. The widely acclaimed relish is included in all festive lunches through out Karnataka. The unique combination of spices used in its preparation makes the simple dish into an exotic finger licking relish. Pineapple Gojju and Mango Menskai  are highly relished and most popular. Here is a recipe for a delicious Mavinakayi Gojju/Menskai in keeping with the season.

Raw mangoes - 2
Jaggery - 1/4 cup
Turmeric powder - 1/8 tsp
Salt - 2 tsps
Sesame oil - 1/4 tsp
Black gram dal - 2 tsps
Bengal gram dal - 1 tbsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Red chillies - 2 or 3 ( Preferably Byadagi chillies for its rich color)
Asafoetida - 1 pinch
Sesame seeds - 2 tbsps
Copra / Dried coconut ( grated) - 2 tbsps
Sesame oil or Coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few.
1. Wash and cut mangoes into cubes. Retain a layer of flesh on the seeds since they will also be going into the cooking pot.

2. Cover the cut mango cubes and the seeds with water.
3. Add turmeric powder and jaggery and cook till soft.

4. Dry roast sesame seeds and keep aside.
5. Heat 1/4 spoon of sesame oil and roast together Black gram dal, Bengal gram dal, fenugreek seeds, red chillies, cumin seeds and asafoetida till the dals turn golden in colour.
6. Cool the roasted ingredients and grind them together with roasted sesame seeds and copra into a fine powder.
7. Add little water and once again grind it to get a thick paste.
8. Add the ground spice paste and salt to the cooked mangoes and stir well.

9. Cook the Mavinakayi Gojju/Menaskai till it thickens emanating a very pleasant aroma. If it gets too thick add some more water and cook for another two minutes.

10. Heat oil and splutter mustard seeds and curry leaves, and pour the seasoning over the gojju.

Mavinakayi Gojju/Menskai goes very well with rice, dosas and rotis. But it can also be relished as it is, literally to a finger licking finish. The mango seeds are a bonus for connoisseurs who like to slurp and relish the sweet, tangy and spicy pulp still sticking on to them!
Mavinakayi Gojju / Menaskai is best eaten with your hands - Indian style - for highest satisfaction!
Here are two steps to eat Mavinakaui Gojju/Menaskai with your hand - Indian Style!
1. Use your forefinger and middle finger together to swipe up little bit of the relish from the plate and lick it off your fingers.

2. Hold the seed in your hand and suck the seed dry finishing off the sweet, tangy and spicy flesh still sticking all around the seed!
And that is what we call pure bliss!