Ukadpendi/Wheat Flour Upma

Preparation Time - 3 Min                   Cooking Time - 10 Min                  Serves -3

Ingredients:

Wheat Flour - 1/2 Cup(Preferably Coarsely Grind)

Garlic - 5-6 Cloves

Curry Leaves - 10

Green Chili  - 1 

Mustard Seed - 1/2 Tsp

Cumin Seed - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Red Chili Powder - 3/4 Tsp or to taste

Salt - to taste

Sugar - 1 1/2 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Fresh Cilantro  - to garnish

Method:

1) Heat oil in pan and add mustard seeds. Let it crackle.

2) Add cumin seeds and asafoetida.

3) Add green chili, garlic and curry leaves and fry for moment.

4) Add turmeric powder, red chili powder and immediately add wheat flour.

5) Fry wheat flour well for 5-6 min on low medium flame stirring continuously, nice aroma will come.

6) Meanwhile heat 2 cups of water in another saucepan.

7) Now add salt and sugar in wheat flour and mix well.

8) Add the 1 cup of hot water slowly to fried wheat flour and mix well.

9) Add more water as required.

10) Garnish with fresh cilantro and serve hot with pickle.

Ukadpendi

Papad Chura

Ingredients:

Papad - 5

Onion - 1 Small(Finely Chopped)

Bhujia Sev - 2 Tbsp

Red chili Powder - 1/4 Tsp

Salt - a pinch

Oil - 1/2 Tsp

Lemon Juice - 1/2 Tsp

Fresh Cilantro - a few to garnish

Method:

1) Roast papad on stove top and crumble them.

2) Add salt, red chili powder and oil into chura and mix well.

3) Add onion and bhujiya sev and mix well.

4) Garnish with fresh cilantro and serve immediately.

Papad Chura

Kesar Peda

Ingredients:

Khoya - 1 Cup

Sugar - 1/4 Cup

Milk - 2 Tbsp

Kesar(Saffron) - 5-6 Strands

Pistachio - 5

Method:

1) Soak saffron strands in milk for 30 min.

2) Heat a heavy bottom pan and add khoya in it.

3) Cook it on low flame for 3-4 min. stirring continuously.

4) Add sugar and kesar-milk and cook for another 4-5 min.

5) Switch off stove and let this mixture cool for 10 min.

6) Make peda of these mixture of desired shape and size.

7) Decorate with pistachio pieces and serve.

Kesar-Peda

Kairi Panhe/Kairi Panna

Kairi Pana

In Maharashtra, Kairi Pana, Karichi dal is often made on Chaitra-Gauri.

Ingredients:

Raw Mango - 1 Big

Jaggery Or Sugar - 6 Tbsp

Black Salt - 1/4 Tsp

Cumin Seed Powder - 1/4 Tsp

Cardamom Powder - a pinch

Salt - a pinch

Method:

1) Pressure cook raw mango up to 1 whistle.

2) Peel and take out the pulp. Mash the pulp nicely or grind in mixer to remove any lumps.

3) Soak the jaggery in 1 cup of water for 10-15 mins and mix.

4) Add black salt, cumin seed powder, cardamom powder in water and mix well.

5) Add raw mango pulp as required and mix well.

6) Adjust the water and mango pulp as per taste. If mango is very sour then adjust the jaggey/sugar per taste.

7) Pour the mixture in glass. Add ice cubes and serve chilled.

Chaitra Gauri

Related Recipe:

Kairichi Dal

Mango Rabdi

Ingredients:

Milk  - 2 Liter

Sugar - 1 Cup

Mango - 3 (Preferably Alphonso)

Cardamom Powder - 1/4 Tsp

Method:

1) In a heavy bottom broad pan boil milk.

2) Once milk start boiling reduce flame and put perforated frying spoon in it. Frying spoon gives nice texture to rabdi.

3) When cream forms on milk put it on side rim of pan.

4) Repeat this procedure till milk reduces to 1/2 of the quantity. It normally takes 1 hr.

5) Add sugar in milk and boil for another 15-20 min.

6) Switch off stove and add cardamom powder.

7) Let the rabdi cool at normal temp. or put in refrigerator for 2 hrs.

8) Now wash and chop mangoes to fine pieces. 

    Tip: Do not add mangoes in hot rabdi. Taste mangoes before adding to rabdi, do not add if sour in taste.

9) Add chopped mangoes to cold rabdi and refrigerate for another 1 hr and serve.

Mango Rabdi