A Afternoon thali Filed under ( Fries and Podis, Lunch and Dinner, Mango Relish, Side dish )

Life is so busy with the lil one, She has completed 5mo this 3^rd and with that she has learnt new tricks nd I  need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).

Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!Life is so busy with the lil one, She has completed 5mo this 3^rd and with that she has learnt new tricks nd I  need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).

Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!

Ok without much a do lets start todays topic – fooooood

Here is a thali I prepared last week.

As Mangoes are on the go I decided to make my fav Aamras and to go with it I made poori.

Side dish was Kuvale Sasam (recipe will be posted soon)

To go with rice it was Daalitoy

Starter was Cauliflower bajo

And dessert was brownies which I will upload soon….

For Aamras

To Make Aamras i just pureed the 3 ripe alphonso mangoes and added 1/4^th cup sugar, added some Elaichi powder and Kesar.

For Poori here is what we need

Atta – 2-3 cups

Maida /Apf 2-3tbsp optional
Salt to taste
Water – as required to knead the dough[about 1 cup]

Oil – to deep fry

Method

Mix salt with atta, APF and add water and make a firm dough.
Knead the dough for a few minutes till the surface becomes smooth.
Poori dough should be firmer than chapathi dough or else it will soak up lotsa oil.
Pinch off small balls of the dough, flatten with a rolling pin and deep fry them in hot oil, till they puff up and become golden brown.

For cauliflower bajo :

15-20 cauliflower florets

1/4^th cup besan

A pinch asafoetida
1/2 tea spn chilli powder
Salt
Oil

Wash the florets well in haldi water

Now mix all ingredients with cauliflower florets and fry in hot coconut oil until golden brown or crisp.

U can make this even during Evening Coffee.

Tastes Yum Yum  when u add lozza love in it.

Keep Waiting!!!

Coming Up – Monsoon Recipes