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Yes my dear Suja, you can use mango pulp.
Suja if you are using mango plup, you need not use the mango juice. Just add water to make the kesari with the other things.
Also check your sugar, I do not know if the pulp will be sweet or not. So adjust the sugar level also.
Thanks Suja, its nice to see you often in the forum.
Ahma, planning eppadi poguthu?
Thanks and take care, Kugan98
[tscii]Dev, peru thaan urukkai, taste romba super.
It goes very well with bread, roti or curd rice.
It will be a regular in my home. Thanks, Kugan98
VENGAYA URUKKAI
Ingredients:
300 grms shallots
5 tsp jiggery
4 tsp chillie powder
¼ cup gingelly oil
1 orange size tamarind
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste
To Dry Roast And Powder:
½ tsp fenugreek seeds
½ tsp cumin seeds
¼ tsp asafoetida
Method:
Clean and chop fine the shallots.
Extract the juice from the tamarind, using 2 cups of water
Dry roast and powder the ingredients.
Heat a wok with the oil, add in the mustard seeds.
Let it splutter, add in the curry leaves.
Add in also the chopped shallots. Sauté well.
Let the onions turn limp, add in the chillie powder,
Jiggery, salt, and the tamarind juice.
Boil every thing in low fire till it becomes thick in consistency.
Check and keep stirring, while it becomes thick.
Add in the powdered masala and mix well.
Cook for another minute. The oil should float on top.
Remove, cool and bottle.
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wow!!!!!....super onion pickle... am going to try it for sure... I already have a big batch of amla pickle getting ready... :D
ithellaam engalukku parcel panni anupalaamae :roll:Quote:
Originally Posted by dev
enakkum! :lol:Quote:
Originally Posted by Thirumaran
Kugan your recipes are semme asathals.
Simple sweet and easy to follow. I have to print and compile into a booklet for my future generations. Thanks for being very generous with your recipes.
TM and Raj uncle, parcel anupitten...;)
K, made radish poriyal... nalla irundhichu...thanks a lot for the recipe...
Thanks Dev, and Glubjamun for your nice compliments.
Thiru tamby and Rajraj uncle :lol:
Thanks and take care, Kugan98
[tscii]
Dev, sorry no picture, I will try to post as soon as I can.
Busy packing for India, and getting everything organised.
My aunt says, use boiled milk and stir little while only, for sometimes the milk will split if using little sour mangoes :roll:
Thanks, Kugan98
MANGO RAVA PAYASAM
Ingredients:
2 cups of mango thick pulp
¼ cup rava, roasted in little ghee
½ cup sugar or little more
1 ½ cups boiled milk
2 cups of water
1 tbs ghee
Few raisins roasted in ghee
Few cashew nuts roasted in ghee
A pinch of cardamom powder
Little mango essence
Little yellow colour.
Method:
Heat the water in a pot.
Add in the roasted rava slowly and mix well.
Let the rava cook and swell.
Add in the sugar, mango essence, yellow colour,
and the cardamom powder.mix well.
Add in the boiled milk, cook for about 5 minutes.
Now add in the mango plup and mix well.
Cook on low flame for 5 minutes and switch off the flame.
Add in the ghee, cashew nuts and raisins.
Remove and serve at room temperature.