Mango Mastani Recipe Pune Style – Mango Recipes

Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. 

Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

Do check out my other MANGO RECIPES too !

Mango mastani recipe in Pune style

Pune style mango mastani recipe

Cuisine: North Indian

Category: Drink

Serves: 1 to 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe mango - 1 Sugar -  1 to 2 tbsp (adjust as per the taste of mango) Boiled, chilled Milk - 1/2 cup Mango ice cream - 2 scoops Chopped Almond, Pista, Cashews, tutti frutti - a handful Glazed cherries - 2 (to decorate) Chopped mango – 2 to 3 tbsp

HOW TO MAKE MANGO MASTANI RECIPE

1. Wash and slice mango skin. Chop it.
2. Grind to a thick, pourable milkshake adding milk and sugar.
3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
4. Garnish with nuts, tutti frutti chopped mango and a cherry !
5. Serve immediately !

MANGO MASTANI RECIPE - STEP BY STEP PICTURES

Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down. In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree. Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy !

Note

For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake. Tutti frutti is optional.

Try this easy, yummy mango mastani and enjoy !

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Easy Vanilla Popsicle Recipe – Milk Popsicle Without Condensed milk, Heavy Cream

Yesterday Raksha and her friend wanted to make some easy popsicle recipe for holiday activity. She was looking for vanilla popsicle recipe with milk and sugar. I told her to make it without condensed milk or heavy cream as I didn’t have both in my hand. She googled and found this recipe in cookclickndevour. Its a very simple and easy recipe with just 3 major ingredients milk, sugar and corn flour. Raksha and her friend made it under my supervision. I was not sure of the output as this popsicle is without any creamy ingredient like condensed milk or fresh cream. 

To our surprise, it came out very well. Kids became super happy to see the popsicle demolding beautifully. Only negative point is that this popsicle melts quickly and there may be few ice crystals while you eat. You should consume it immediately after taking out from the freezer. But this recipe wins your heart for sure. Friends do try this easy, yummy vanilla popsicle recipe along with your kids and enjoy ! Lets see how to make vanilla popsicle recipe with step by step pictures.

Do check out my other ice cream recipes !

Easy vanilla popsicle recipe

Easy vanilla popsicle recipe for kids. Its a yummy milk popsicle recipe without using heavy cream and condensed milk.

Cuisine: Indian

Category: Popsicle recipes

Serves: 5

Prep time: 5 Minutes

Cook time: 10 Hours Minutes

Total time: 10H 5Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled milk - 1 cup + 2 tbsp extra Corn flour - 1 tsp Sugar - 3 to 4 tbsp ( I used 3 tbsp) Vanilla essence - 1/2 tsp Popsicle mould - 5

HOW TO MAKE VANILLA MILK POPSICLE

1. To make vanilla popsicle, mix 2 tbsp milk with corn flour without any lumps.
2. Add 1 cup of milk, sugar and vanilla essence. Mix to dissolve sugar.
3. Boil in medium flame for 5 minutes by stirring constantly.
4. Cool down the milk and pour in popsicle mould.
5. Freeze it for 12 hours. Take the mould and dip in cold water for a minute.
6. Demold the popsicle and consume immediately !

VANILLA POPSICLE RECIPE - STEP BY STEP PICTURES

In a wide bowl, take 2 tbsp of milk (Boiled milk at room temperature). Mix corn flour without lumps. Add this milk to 1 cup of boiled milk at room temperature. Add sugar and vanilla essence. Mix till sugar dissolves completely. Now boil the milk in low to medium flame for 5 minutes. Keep mixing the milk to avoid burnt bottom. Switch off the flame and cool down the milk completely.  Pour in the mould. Cover it with the lid. Freeze it overnight or minimum 12 hours. The next day remove the popsicle mold. Dip in water or shown it under tap water for a minute. Remove the lid and demold it carefully. Consume it immediately because this popsicle melts quickly. Enjoy !

Note

For variations you can use 1/4 cup of condensed milk instead of sugar. For more creamy popsicle, you can use heavy cream or fresh cream. But you should beat the cream until stiff peaks form and then mix the milk and sugar to it.

Try this easy vanilla popsicle recipe and enjoy with your kids !

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Instant Kurma For Idli Dosa – 10 Minutes Kurma Recipe Without Coconut

Recent days my readers are asking me to post instant, no grind kurma recipe for idli, dosa without coconut and vegetables. When I was searching for the same, I got this recipe from Sangee’s blog. This is an instant tomato kurma recipe without using coconut and mixed vegetables. Onion, tomato and besan flour forms the base of this gravy. 

As mentioned in the title, it can be done under 10 minutes. This kurma goes well for idli, dosa, appam, chapathi and poori. But It doesn’t suit for rice and idiyappam. I have already shared an Instant sambar for idli dosa using pottukadalai, onion and tomato. Its a super hit recipe in my blog. This kurma tastes similar to it but its an even more simplified version. I loved the ease of this recipe and the mild masala flavor which is ideal for my family. Everyone loved it. I have tried it thrice so far. I have also made in bulk for my guests. They too liked it. What else I need to blog this recipe. 

This recipe is ideal for bachelors and working women. For variations, you can add boiled potato too. Ok, Lets see how to make Instant kurma within 10 minutes for idli, dosa. Lets move on to the recipe with a video below.

Check out my 15 + kurma varieties for chapathi, poori, idli and dosa !

Instant kurma for idli dosa

Instant kurma recipe under 10 minutes using tomato, onion and besan flour.

Cuisine: Tamil nadu

Category: Kurma recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ripe tomato - 2 nos Big onion - 1 no Garlic cloves - 3 nos (optional) Curry leaves - Few Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder / Dhania powder - 1/2 tsp Garam masala powder OR curry masala powder - 1/2 tsp Besan flour - 2 tsp Water - 1/4 cup ( To dilute the besan flour) Salt - as needed Water - 1 cup (to cook onion, tomato) To Temper Cooking oil - 2 tbsp Cinnamon - 1 inch Cloves - 2 Fennel seeds - 1/2 tsp

HOW TO MAKE INSTANT KURMA FOR IDLI DOSA

1. Wash and chop tomato, onion.
2. In a kadai, heat oil. Temper cinnamon, cloves and fennel seeds.
3. Saute onion, garlic and curry leaves. Add tomato and saute till mushy.
4. Add salt and spice powders. Saute till raw smell vanish.
5. Add 1 cup of water and cook onion, tomato. Dilute besan flour in little water.
6. Add to gravy and roll boil for few minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with idli, dosa, chapathi or poori !

INSTANT KURMA FOR IDLI DOSA - STEP BY STEP PICTURES

Wash and chop onion, tomato. Peel garlic and set aside. Heat oil in a kadai. Add cinnamon, cloves and fennel seeds. Add the finely chopped onion, garlic cloves and curry leaves. Saute till onion becomes transparent. Add tomato, required salt. Saute till tomato become mushy. Then add turmeric powder, red chilli powder, garam masala powder and saute till raw smell vanish. Add 1 cup of water and cook the onion, tomato till soft and mushy. In the mean time, take 2 tsp of besan flour. Add 1/4 cup of water and dilute it without lumps. Add the besan water to the onion tomato mixture. Mix well and let it roll boil for 5 minutes till the gravy reaches desired consistency. Garnish with coriander leaves, switch off the flame. You can make the gravy thin or thick as you wish by boiling it for extra time. Enjoy !

Note

For variations, you can skip garam masala powder for mildly spiced gravy. You can add more onions. Skip garlic. You can make it thin if making for idli, dosa else make it thick for poori and chapathi.

Try and enjoy this instant kurma with idli, dosa or chapathi !

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Snake Gourd Poriyal With Chana Dal – Pudalangai Kadalai Paruppu Poriyal Recipe

Recently I tasted this snake gourd poriyal with chana dal in a hotel in Tamil nadu. Usually I make snake gourd poriyal (Pudalangai poriyal in Tamil) with moong dal, onion and green chilli. But when I tasted this type of poriyal in that hotel with snake gourd, onion, chana dal / kadalai paruppu and sambar powder as major ingredients, I was tempted to try at home. Last week I prepared it as side dish for sambar rice. As usual I made this dish directly in a pressure cooker to ease my job and to save time. It came out so well. Tasted great with sambar rice and curd rice. As we are using chana dal, it takes more time to cook than snake gourd. So you can add previously cooked chana dal and add to poriyal or soak it for 30 minutes in water and add it as I did here. Other than this step, this pudalangai poriyal is so easy to make under 15 minutes. Also remember to add less water in pressure cooker else snake gourd turns mushy. Ok, lets see how to make snake gourd poriyal adding chana dal with step by step pictures.

Snake gourd poriyal with chana dal

How to make snake gourd poriyal with chana dal like Tamil nadu hotel style.

Cuisine: Tamil nadu

Category: Poriyal

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Snake gourd - 1 (Chop into small pieces) Chana dal / Kadalai paruppu - 2.5 tbsp Big onion - 1 (finely chopped) Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Salt & water - as needed Grated coconut – 1/4 cup To Temper Cooking oil or coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE SNAKE GOURD PORIYAL

1. Wash ad chop snake gourd into small pieces. Soak chana dal for 30 minutes.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, Urad dal, cumin seeds, curry leaves.
3. Add onion and saute till transparent. Add the chopped snake gourd.
4. Mix well. Add salt, turmeric powder, sugar and sambar powder. Mix it well.
5. Lastly add soaked chana dal. Add 1/2 cup of water and pressure cook for one whistle in low flame.
6. Open the cooker after the steam is released. Mix gently.
7. Boil and drain the excess water if any. Lastly add grated coconut. Toss gently and switch off the flame.
8. Serve with sambar rice, curd rice.

METHOD - STEP BY STEP PICTURES

Wash and soak chana dal for 30 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop the onion. Set aside. In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal and cumin seeds. Add chopped onion, curry leaves. Saute till onion becomes transparent. Add chopped snake gourd, sambar powder, turmeric powder, salt and sugar. Mix for a minute. Lastly add soaked chana dal. Add 1/2 cup of water. Mix well. Close the lid and keep the flame high. Once the steam starts to come off, put the weight valve. Keep the flame completely low. Cook for one whistle. Open the cooker after steam is released. Mix gently without breaking the veggie. Boil and drain the excess water if any. Lastly add the grated coconut and toss it gently. Switch off the flame. Serve with sambar rice and curd rice. Enjoy !

Note

For variations you can add moong dal instead of chana dal. You can add slit green chilli instead of sambar powder.

Try this hotel style snake gourd poriyal with chana dal and enjoy !

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Arcot Makkan Peda Recipe - How To Make Makkan Peda

Makkan peda is a popular sweet in Arcot, a small town in Vellore district, Tamilnadu.

Arcot makkan peda is similar to khoya gulab jamun but it looks and tastes slightly different. I haven’t tasted the makkan peda from Arcot sweet shops but I had bookmarked its original recipe from an old Tamil magazine. I also watched the making of makkan peda in a sweet shop in Lakshmi Nair’s “Flavors of India” YouTube channel. Usually I make gulab jamun for any special occasion in my family. For a change I tried this makkan peda for the first time for my wedding anniversary celebration last week. It came out so well, soft and doubled in size too.

 I found many makkan peda recipes uisng gulab jamun mix instead of khoya, milk, curd and vanaspati. But I din’t use all these ingredients.  As I wanted to make it from scratch, I used store bought sugarless khoya, maida/ all purpose flour, baking soda and ghee. Just mix everything to make the dough, deep fry and dip in sugar syrup just like gulab jamun. As it looks flat and melts in mouth like butter, this sweet is named as makkan peda. Do try it. You will love it for sure. Ok friends, lets see how to make Arcot makkan peda recipe with step by step pictures.

Makkan Peda Recipe - Arcot makkan peda

How to make Arcot makkan peda recipe with khoya, maida, ghee and baking soda.

Cuisine: Tamil nadu

Category: Sweet

Serves: 15 to 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Unsweetened Khoya - 200 gms packet (I used Milky Mist khoya) All purpose flour / Maida - 1 cup Baking soda - 1/4 tsp Sugar – 1/2 tsp (optional, to get dark brown color) Melted ghee- 2.5 tbsp (at room temperature) Water - as needed ( 1 to 2 tbsp) Cooking oil - to deep fry For Sugar Syrup Sugar - 3 cups Water - 3 cups Cardamom powder - 1/2 tsp Saffron strands - few Cashews, badam, pista, melon seeds, dates, dry grapes - 1/2 cup(Chop finely to stuff the peda)

HOW TO MAKE ARCOT MAKKAN PEDA

1. Chop all the dry fruits and nuts finely. This is the stuffing for makkan peda.
2. Take the khoya at room temperature and crumble it well.
3. Measure and take it in a bowl. Sieve maida, baking soda and add to khoya.
4. Add melted ghee and mix well to make a crumble mixture.
5. Add required water and make a smooth non-sticky dough.
6. Knead gently. Cover and rest for 10 minutes.
7. In the mean time, make sugar syrup. Mix sugar and water.
8. Boil for 10 minutes till it becomes sticky in consistency.
9. Take the dough, make a small ball. Press it slightly and stuff with a tsp of nuts.
10. Cover it and make a round shape. Press it to shape like peda.
11. Heat oil to deep fry. Fry the peda in batches. Flip and cook both sides till dark golden brown.
12. Remove and peda and dip in sugar syrup. Leave it overnight for best taste !

MAKKAN PEDA RECIPE - STEP BY STEP PICTURES

Lets make the stuffing for makkan peda. Take all the dry fruits and nuts. Chop finely and set aside. In a wide bowl, take the crumbled or grated khoya. It comes to less than 1 cup. To this sieve 1 cup of maida and baking soda. Add sugar and melted ghee.  Mix everything well without any lumps. It should resemble a crumbly mixture.   Add required water and make a smooth dough without cracks. Knead slightly and rest the dough for 10 minutes by covering the dough with a lid. Seal the cracks and roll the dough if any. In the mean time, make the sugar syrup. In a deep bottomed wide kadai, take sugar and water. Heat and melt it. Boil in medium flame for 10 minutes till it becomes slightly sticky. It resembles like oil with as shine. Switch off the flame. Add few saffron and cardamom powder. Mix well and keep aside. Now take the dough. Pinch into small balls. Take a ball and press it in the middle. Stuff a tsp of chopped nuts and dry fruits. Seal the corners and make a ball without cracks. Flatten it slightly to make peda shape. Arrange all the peda in a plate. Do not let it dry. Keep it covered. Peda should be crack free.   Heat oil to deep fry the peda. Drop a pinch of batter. If it rises to the top slowly, oil temperature is right. Now drop 4 to 5 peda per batch. Cook in medium flame till it becomes dark golden brown in both the sides. Peda will start to float in oil as it cooks. So flip it and cook the other side too. Stay nearby and deep fry it patiently.  Remove in a tissue paper.  Add to sugar syrup immediately and press it well. Makkan peda absorbs the syrup in few hours and becomes soft, almost double in size. You can keep it for 2 hours till over night too. Remove the sugar syrup carefully and serve it !  Enjoy !

Note

Make sure the khoya is smooth without lumps. So its better to grate it or crumble it really well before measuring it. Make sure there are no cracks in the peda before dropping in oil. You can seal it with fingers and press it. Deep fry in oil patiently till it changes to dark golden brown in color. Do not fry in high flame because color of peda changes quickly but it remains uncooked inside.

Try this Arcot special makkan peda sweet at home ! Enjoy !!

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Black Rice Idli Dosa Recipe | Kavuni Arisi Idli Dosai | Karuppu Arisi Idli Dosa

Black rice idli, dosa and sweet paniyaram was my recent try using black rice/ Karuppu arisi (Kavuni arisi). Black rice / Karuppu arisi popularly known as kavuni arisi is a rice variety with amazing health benefits. Recently I shared Chettinad special Kavuni arisi sweet recipe. When I shared that recipe, some of my readers asked me to share more black rice recipes. So I made black rice sweet paniyaram and idli, dosa. Both came out well in the first attempt. 

I thought of starting black rice recipes with this soft and spongy black rice idli, dosa recipe. Next week I will try to post the paniyaram recipe. Here I have used idli rice and black rice in equal quantities. The quantity of rice and urad dal is important to get a soft and spongy idli. I have also used some poha / pressed rice for additional softness. Friends do try this healthy black rice idli / karuppu arisi idli and dosa. You will love it.

Check out my 15+ idli varieties !

• Kavuni arisi sweet - Chettinad special 

Black rice idli dosa recipe

Black rice idli dosa recipe / Karuppu arisi idli dosa using black rice, idli rice, urad dal, pressed rice and fenugreek seeds.

Cuisine: Tamil nadu

Category: Idli varieties

Yields : 20 

Prep time: 12 hours

Cook time: 10 Minutes

Total time: 10Hours 10Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Black rice / Karuppu arisi - 1 cup Idli rice / salem rice - 1 cup White, Round urad dal - 1/2 cup Methi seeds / Fenugreek seeds - 1/2 tsp Thick Poha / Pressed rice / aval - 2 tbsp

HOW TO MAKE BLACK RICE IDLI

1. Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.
2. Black rice takes longer time to soak.
3. Grind everything to a smooth paste adding required water and salt.
4. Transfer the idli batter to a vessel. Mix the batter with hands.
5. Cover and ferment over night. The next morning mix the batter well.
6. Steam in idli pot till done. Remove and enjoy with chutney, sambar !

BLACK RICE IDLI DOSA - STEP BY STEP PICTURES

Wash the black rice thrice in a wide bowl. Add idli rice, urad dal, methi seeds and poha. Wash everything together for once or twice. Soak it for 6 hours minimum because black rice takes longer time to soak. Grind everything to a smooth paste in a mixie or grinder. Use ice cold water for grinding if you use mixie. While grinding you can add salt if you like OR add it the next day before making idli. After grinding the batter, transfer to a big vessel. Mix it with hands to aid fermentation. Cover the vessel and leave the batter overnight or 8 hours minimum to ferment. Consistency of batter should be like regular idli batter. The next day, batter would have raised well. Mix it well and pour the batter in a greased idli plate. Boil water in idli pot. Place the idli plate and steam it for 10 to 15 minutes in high flame till idli is cooked well. Cracks may form on top of idli. But it will be soft. Remove the idli plate and rest it for 5 minutes before removing the idli. Take the idli and serve hot with chutney or sambar. I made dosa the next day. For making dosa, add little water to the batter if needed. Heat dosa pan, pour a ladleful of batter and spread it. You can make it thin or thick as you like. Flip and cook both the sides. Remove and serve hot !  Enjoy !

Note

For variations, you can soak and grind black rice, idli rice, methi seeds together. Soak urad dal separately and grind it first. Mix both the batter and ferment it. In that case, skip poha. Color of idli may vary based on the color of black rice. Some rice looks reddish.  This batter stays good for 3 days in refrigerator but it turns sour the next day. You can make dosa with it.

Healthy black rice idli dosa is ready to enjoy with chutney and sambar !

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