Mango Mufali

Here is a dish for the Aam Janatha.... We the Mango people..

Now  you may ask, how can the princess be Aam Janatha?!!... What to do? :) Princess's obvious love is for the King.... and Aam is the king of fruits? :)

Mango is truly Indian fruit.. Dil Hai Hindustani!!!... In fact the name Mango originated from the Tamil word for Mango - Mangai

Do you remember Binomial Nomenclature? Remember the scientist Carolus Linnaeus? Who unified the entire human family in to a single genus and species.. Though I sometimes wonder if some of you are of a different species!! :)

Anyway, the scientific name of Mango is Mangifera Indica - It belongs to the same family as Tata Indica :) ha ha ha ....Please laugh at my great joke :)

Now my dear Homo Sapiens.. get ready to cook.. Go get these ingredients.

• Grated Raw mango - 1 cup (Boosts memory - only memory ;) - and keep cells active .. you can remain young and evergreen  always.. )
• Red chili - 6 ( I have one interesting fact to tell about red chili which is not usually know. On being bitten by  snake-if the snake is not poisonous , red chili will not taste bitter. Red chillies will kill the poison. So better test the ability of the snake with red chili:) )
• Salt (Anjalina Jolie is named Salt in a movie, which is also called Salt. I know many of you would prefer to have Salt in dinner ;))
• Grated coconut – 1 cup. (This maintains electrolyte balance. Please don't expect me to explain what is electrolysis now :) )
• Mustard seeds - 1 spoon
• Fenugreek  (Methi ) seeds-2 spoons— Be careful using it.. its reduced sweetness in you ;). Btw, how to measure ones sweetness?! ;) )
• Garlic –8-10 cloves. .   (Powerful antibiotic, antiviral and anti fungal - but not sold in medical shops ;))
• Puffed Channa - 3 spoons (just  for taste folks)
• Turmeric powder - 1/2 spoon (The only component  Curcumin in it helps in beating as well as controlling one of the most deadly diseases known to human kind: cancer)
• Jaggery - 2 spoons (High protein, iron, vitamin and mineral content)

That’s all you need to  prepare mango mufali…. But Procedure is quite difficult and long.

.. ok now

Take a deep breath. Lets start.. I don wanna scare you with a long running procedure.. but what to do…  i don wanna  demotivate  you either.  So let me keep it as simple as possible.

Procedure:

                Take everything and grind it into paste J its ready

Chatpata Mazedar

Spring is a season of colors. Nature ornaments colors decorating earth like a bride. A beautiful bride in fact. I remembered when I was walking on the street observing the fresh baby leaves which had sprouted out on the trees, freshly filling liveliness and  prosperity everywhere.....few were Green, few were Yellow, few were Pink, few were Red...  What an amazing mixture of colors :)  I was totally moved by the sight.


The power of spring and its regenerative effects are evidenced by the fact that every major religion includes a major holiday in the spring season. Ugadi being one such,  always  encourages me to create something new as a tribute to newness which the festival brings in all aspects. 


O goddddd... whaats wrong with me??? I Turned really emotional today :P  All i wanted to say is, I invented this dish (which is something similar to Kachori) on the eve of Ugadi just for the heck of creating something new.. which i m following as a custom of my own code, for years :)


Don know if it was my pure luck or my extra ordinary skill in cooking, it came out extremely well. As a result of my habit, friends you have got an opportunity to try one more cuisine of my kitchen and become world famous in your part of the world..


OK lets get started .. else spring will be over and it might start raining or snowing

Ingredients


Simple & Common ingredients which are available in all seasons. So don’t give me the excuse of not being able to find ingredients… Go get it now...

• Moong Dal - 1 cup
• Tamarind - 1 inch
• Salt
• Jeera - 2 spoons
• Somph - 4 spoons
• Dry red chili - 3
• Jaggery - 1 spoon
• Oil
• Mustard seeds - 1/2 spoon
• Sesame seeds - 2 spoons
• Maida- 1/4kg
• Ground nuts- 1/2 cup
• Haldiram mixture- 1/4 cup

Cooking

This recipe has a soft interior and hard exterior….Just the opposite of me ;) ….if you know me well enough..


Basically what you do is, prepare the nice Chatpata filling & then roll them up in Maida sheets just as if tying a gunny bag and fry nicely in Oil.


Here is how you do it..


Preparing the Filling


1. Roast Moong Dal till it turns slightly brown (close to the color of Bipasha if you need hint)
2. Roast Cumin seeds, Mustard seeds, Sesame seeds. Ground nut, Dry red chilly
3. Grind the above roasted things along with Jaggary, Tamarind, Salt, Somph and mix with Haldi Ram mixture 


Filling is all ready at this point and ready to get covered up..
.
Covering Up


1. Prepare dough of Maida with Chapatti's consistency.
2. Make small leaves out of Maida dough.
3. Fill the mixture in Maida leaves and fold it as shown in the picture.
4. Fry them in oil


You should get the color of the covering to Sun Tanned Bipasha's color.


You Did IT!!!!......If you like it let me know.. Enjoy Madi….


PS: This dish is dedicated to my beloved loving season : Spring