‘Aam’azing summer

Kairi Dryfruit Ghugra
INGREDIENTS

• 1 cup + 1 tbsp Maida
• 2½ tbsp Ghee
• Salt
• ¾ cup Mava, grated
• ½ cup Khopra, Grated
• ½ cup Raw mango, grated
• 1 tsp Powdered sugar
• 2 tbsp Cashew nuts, chopped
• 2 tbsp Almonds, chopped
• Oil to deep fry

Method  

• Combine one cup maida, salt and ghee in a bowl and mix well with your hands.
• Add enough cold water to knead the soft dough.
• Rest the dough for half an hour.

For the stuffing

• Heat a pan and add grated mava to it.
• Stir it continuously without burning. Cook till golden brown.
• Switch off the flame. Let it cool and set again.
• Add kopra, powdered sugar, dry fruits, and grated mango to mava and mix well. Allow it to cool.
• Make small balls out of dough and roll into small poories.
• Now, place the stuffing on one half of the rolled dough.
• Stick the sides and make a half moon by sticking the edges.
• Make the ghugras and fry them in hot oil at medium low heat till golden in colour.
• Remove onto an absorbent paper and let them cool.

Mango Lassi
INGREDIENTS

• 2 cups Ripe mangoes, peeled and chopped
• 1 cup Yogurt
• ½ cup Milk
• 3 tablespoons sugar (adjust to taste)
• ½ cup Aamras
• 1 tsp cardamom powder

Method

• Blend the yogurt, mango and aamras, as well as the sugar well.
• Add the cardamom powder and blend again.
• Pour into a tall glass, garnish with  cardamom powder and chopped mangoes.

Kairi aur pyaaz ki sabji
INGREDIENTS

• 1 Totapari kairi (Raw mango)
• 1 medium size onion
• 1/2 tsp Jeera (Cumin seeds)
• 1/2 tsp Rai (Mustard Seeds)
• 1/2 tsp Red chilli powder
• 1/2 tsp Dhaniya powder (Coriander)
• 1/2 tsp Saunf (fennel seeds)
• 1/2 Haldi powder (Turmeric)
• Salt to taste
• 1 Tbsp Oil

Method

• Finely chop the kairi and onions.
• In a pan, take some oil and add the jeera and rai, as well as the saunf into it.
• Once it crackles, add the onions and fry for half a minute.
• Now add the kairi and all the masalas into it, along with salt as per taste.
• Mix well and let it cook for two to three minutes on slow flame.
• Your sabji is ready. Serve hot!