Thursday, June 22, 2017

Mavina Hannina Rasayana - Mango Coconut Milk Smoothie

A menu for a festive occasion at home was planned taking our Chef Bhattru's suggestions into consideration. Bhattru's idea of serving Mavina Hannina Rasayana as a dip for the gorgeous Obbattus was a great hit among the invitees. An additional serving of the ambrosial Rasayana was also served for dessert on demand! Bhattru gave me the know how of the recipe and added that the delicious Mavina Hannina Rasayana could be served with Dosas and Shyavige too. Here is Bhattru's recipe for the mouth watering Mavina Hannina Rasayana.

Ripe and sweet mangoes - 3
Coconut - 1
Cardamom powder - 1 pinch
Sugar/ Powdered jaggery - to taste
Saffron strands  - a few
1. Wash, cut and scoop out the mango pulp into a bowl.
2. Squeeze out the juice from the seeds and save it along with the pulp.

3. Break and grate the fresh coconut and allow it to soak in a sprinkle of warm water for ten minutes.
4. Grind the soaked coconut gratings very smoothly adding little water.
5. Pass the ground coconut paste through a sieve which has fine mesh and collect the thick milk. Squeeze out all the coconut milk by pressing it with the back of a ladle or by using your clean hand.

6. Blend the mango pulp, coconut milk, sugar/powdered jaggery and cardamom powder together into a smooth and thick  Rasayana.

7. Top it with a few pre soaked saffron strands.
I excluded sugar/ powdered jaggery because the Raspuri mangoes I used were very sweet.


 Enjoy the Mavina Hannina Rasayana  chilled.

Saturday, June 17, 2017

Terrific Trio Potato Saagu - Lemony Potato Gravy

Terrific Trio! Yes! That is what the colourful little potatoes are known as! A pack of tender and soft, tricoloured potatoes not only added  colour to the normal Potato Saagu but also imparted a unique flavour to the dish.

Here is how I prepared the picturesque Terrific Trio Potato Saagu for my son's family at Portland.

Terrific Trio Potatoes - 1 pack
Onion - 1 big
Cashew nuts - a few
Fresh ginger and green chillies (Chopped) - 1 tbsp
Asafoetida - 1 pinch
Turmeric powder - 1/4 tsp
Gram flour/Besan - 1 tbsp
Sesame oil - 2 tbsps
Salt - 11/2 tsps 
Mustard seeds - 1/4 tsp
Bengal gram dal - 1 tsp
Juice of one big lime
Coriander leaves for garnishing
1. Wash the potatoes thoroughly and cook them till they are just done with the peels intact.
2. Cool the potatoes and cut them into half.

3. Peel and chop onion into thin slices.
4. Heat oil in a pan and add mustard seeds.
5. When the mustard splutters add the Bengal gram dal and roast till it turns golden in colour.
6. Add cashew nuts and roast them till they change colour.
7. Add chopped ginger, green chillies and onion slices and saute till the onion becomes pink in colour.

8. Add asafoetida, turmeric powder and  gram flour/ besan and fry till it emanates a pleasant aroma.

9. Add salt and about three cups of water and keep stirring so that no lumps are formed.

10. When it starts to boil add the cut Terrific Trio Potatoes to the gravy and cook for a few more minutes stirring very gently.
11. When the Saagu is ready mix in the lime juice and garnish with chopped coriander leaves.

Enjoy the colourful and flavoursome Terrific Trio Potato Saagu with Poories, chapaties or dosas.