10 August 2016


I had tried the instant dhokla recipes and failed miserably. So I decided to do the traditional dhokla with the traditional dhokla batter and it did come out very well! No shortcuts! Quite elaborate and time consuming but worth the wait and energy! Recipe from www.foodviva.com

Makes about 16 pieces

For the batter

  • 1/4 cup gram lentil (chana dal)
  • 1/2 cup rice (I used idli rice)
  • 1/4 cup sour curd
  • 1/4 cup water
  • 3/4 tbsp green chili, ginger, garlic paste
  • 1/8 tsp turmeric
  • Salt, a pinch
  • 1/2 tsp Enos fruit salt
  • 1/2 tsp oil
  • 1/2 tsp cumin seeds
  • Paprika powder, pinch
For tempering
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds, optional (actually, better without!)
  • 1/2 tsp white sesame seeds
  • 2 curry leaves
  • 2 to 3 tbsp water
  • 1 tbsp chopped coriander, for garnish
  • Clean and soak gram lentils and rice for 6 to 8 hours or overnight.
  • Drain and grind to a fine paste with sour curd and water. The batter should not be of idli batter consistency. 
  • Add salt and turmeric, cover and allow to ferment in a warm place for 6 to 8 hours.
  • Grease a container with oil and prepare a steamer with 2 to 3 cups water. (I used the idli cooker)
  • Add oil and green chili, ginger and garlic paste to the batter and mix well. Add Enos fruit salt and mix in one direction for a minute. The batter should be doubled now.
  • Pour it immediately into the greased mould. Sprinkle cumin seeds and red chili powder on the top and steam for about 10 to 15 minutes or till a fork comes out clean if inserted.
  • Allow to cool for a couple of minutes and cut it into squares.
  • Heat oil in a small pan and add mustard seeds. When they splutter, add sesame seeds and stir for 30 seconds. Add curry leaves, remove from flame and add water. Pour immediately over the dhoklas to coat evenly and serve immediately garnished with chopped coriander.

3 August 2016

Indonesian Mango Sago Pudding

This is an authentic Indonesian version of the popular South Asian dessert Mango Sago Pudding. This is much simpler than the Indian version which calls for the elaborate and time consuming reduced milk. Recipe from https://www.youtube.com/watch?v=cLBqESkDVnk

Serves 4

  • 2/3 cup sago
  • 2 cups mango cubes 
  • 1 1/4 cups thick coconut milk
  • Sugar as per taste, optional
  • 4 cups water
  • 1 cup ripe mango cubes for garnish
  • Soak sago in water, about 5 minutes while bringing water to boil in a vessel. After water boils, drain sago and add it to the water. Allow to boil about 15 minutes till it turns translucent. Drain and wash in cold water to avoid sticking together. Drain and refrigerate till use.
  • Blend mango cubes, coconut milk and sugar, if using, in a mixer till smooth. Remove to a mixing bowl.
  • Add sago and refrigerate at least for 2 hours.
  • Serve garnished with mango cubes.

2 August 2016

Mango Sago Pudding

Mango Sago pudding is a South Asian dessert popular in Indonesia, China and Thailand. Recipe from www.sailusfood.com as tweaked in the blog. 

Serves 5

  • 2 cups mango puree
  • 1/2 litre milk
  • 1/2 cup sago, soaked for 1 hour in water
  • 1/2 cup thick coconut milk
  • 1 1/2 tsp cornstarch, mixed in 1 1/2 tbsp milk
  • 1/2 cup sugar or sugarfree substitute
  • 1/2 cup ripe mango cubes

  • Set aside mango puree in the refrigerator.
  • Bring milk to boil in a vessel and simmer till reduced to 3/4 cup. Switch off flame and bring to room temperature.
  • Boil soaked sago in enough water till soft. Switch off flame and drain. Wash in normal water, drain and refrigerate till use.
  • Boil coconut milk in a vessel, add sugar, cardamom and stir. Slowly add cornstarch mixture and stir till thickened.Switch off flame and bring to room temperature.
  • Blend reduced milk, coconut milk mixture and mango puree in a mixer till well combined. 
  • Remove to a mixing bowl and mix the chilled sago thoroughly. Refrigerate for at least an hour.
  • Garnish with mango cubes and serve.

Mango Phirni

Phirni is believed to have come in with the Mughal kings and is a popular sweet dish in North India and Pakistan. Mango Phirni is made by adding mango puree to the basic phirni. Recipe from www.sailusfood.com.

Serves 8


  • 1/4 cup Basmati rice, washed and soaked in water for 20 minutes
  • 4 cups milk
  • 8 to 10 almonds, soaked in hot water for 30 minutes, peeled and ground to a fine paste
  • 1 cup mango puree
  • 1/3 cup sugar (You could use sugarfree substitutes)
  • 1/4 tsp cardamom powder
  • 8 to 10  strands saffron, soaked in warm milk
  • 15 pistachios, chopped for garnish
  • Bring milk to a boil in a vessel and simmer until reduced to three fourths.
  • While milk is simmering, grind soaked basmati rice to a fine paste with 1/2 cup simmering milk and set aside.
  • After the milk has reduced, slowly add the ground paste into it and keep stirring constantly till it mixes well and begins to thicken, about 10 to 12 minutes.
  • Add almond paste, sugar, saffron and cardamom powder and stir to form a creamy and smooth mixture without any lumps. Switch off flame and bring to room temperature.
  • Add mango puree and mix till well blended. Refrigerate until serving time.
  • Serve garnished with chopped pistachios.

Mango Shrikhand (Amrakhand)

Mango Shrikhand is made by adding mango puree to the basic, Maharashtrian sweet Shrikhand made with strained yogurt (hung curd) and flovoured with cardamom and saffron. Recipe from www.sailusfood.com.

Serves 3


  • 1 1/2 to 2 cups mango puree
  • 2 cups strained yogurt (hung curd)
  • 1/4 tsp cardamom
  • Few saffron strands, soaked in warm milk
  • 2 to 3 tbsp powdered sugar (I used sugarfree drops)
  • 8 pistachios, chopped
  • 6 almonds, chopped
  • Ripe mangoes, chopped for garnish


  • Place curd in a muslin cloth over a vessel and leave it in the refrigerator for 4 to 5 hours or overnight.
  • In a bowl, add the strained yogurt and mix well till blended. Add the powdered sugar and mix well. Add the mango puree, saffron and cardamom into the mixture till well blended, smooth and creamy. You could also use the mixer to blend them. 
  • Chill for at least a couple of hours and serve garnished with chopped nuts and mangoes. 

Mango Mastani

Mango Mastani, I believe, is a very popular drink in Pune, used to be served by an age old cold drink house to its customers. It was praised for its flovour and was called 'mast' meaning 'lovely' and came to be given the royal name "Mastani' after the famous and beautiful wife of the Marathi general Peshwa Bajirao. Recipe from www.sailusfood.com.

Serves 4


  • 4 cups mango puree, chilled
  • 3 tbsp sugar or sugarfree drops
  • 1 1/4 cups milk
  • 4 scoops mango ice cream
  • 6 almonds, chopped
  • 8 pistachios, chopped
  • 4 cherries
  • Mango cubes for garnish
  • Bring milk to a boil in a vessel and simmer for 10 to 12 minutes. Add sugar, allow to dissolve and switch off heat. Refrigerate for a while.
  • Set aside 1/2 cup mango puree and blend the rest with the chilled milk to a smooth consistency.
  • Pour 2 tbsp mango puree in the bottom of each glass and pour the blended thick mango milkshake to about three fourths of the glass. Place a scoop of mango ice cream on the top and garnish with nuts, cherry and mango cubes.

Mango Falooda

Recipe from www.sailusfood.com. Very yummy mango falooda does take some elaborate preparation but is completely worth it while the mango season lasts!

  • 2 cups milk
  • 5 tbsp sugar, can be adjusted as per your taste (I used sugarfree drops)
  • 1 tbsp basil seeds, soaked in about 1/2 cup to 1 cup water for 30 min (Sabja seeds)
  • 1 cup falooda sev (Recipe below)
  • 2 cups mango puree
  • 4 scoops mango ice cream
  • 1 1/2 cups mango cubes
  • 8 to 10 pistachios, chopped
  • 6 to 8 almonds, chopped
  • Cherries for garnish
Falooda Sev

Yield about 1 1/2 cups

  • 1/2 cup corn flour
  • 1 1/2 cup water
  • 1 1/2 tbsp sugar (You could also use sugarfree substitutes)
  • Grease the press (in picture) and set aside. 
  • In a vessel add a litre of ice cold water and ice cubes and set aside in the refirgerator.
  • In a mixing bowl, add corn flour, 1/2 cup water and sugar and mix well without any lumps.
  • Bring one cup water to boil in a heavy bottomed vessel, reduce flame and slowly add the cornflour mixture. Keep stirring constantly till it thickens and turns transparent and glossy. 
  • Switch off and spoon the mixture into the sev press (Use the mould with thin holes).
  • Remove the ice cold water from the refrigerator and press the hot cornflour mixture through the sev press into it so that the thin strands are completely immersed in the cold water.
  • Refrigerate the sev immersed in cold water till use.
    Mango Falooda
  • Bring milk to a boil in a vessel and simmer till it reduces to 1 cup. Add sugar and stir till it dissolves. Switch off and chill till use.
  • Set aside the soaked basil seeds in the refrigerator.
  • Blend mango puree with sugar and refrigerate till use.
  • Chill the falooda sev till use.
  • Chill the serving falooda glasses in the refrigerator for at least half an hour.
  • To assemble falooda, take the chilled glass and add few mango cubes in the bottom followed by 2 tbsp basil seeds. Follow it with 2 heaped tbsp of falooda sev and then 3 tbsp of mango puree. Slowly pour 2 to 3 tbsp of chilled milk. Next layer with few more mango cubes followed by basil seeds, falooda sev, mango puree and chilled milk in the same proportion as before. 
  • Finally place a scoop of mango ice cream on the top and garnish with chopped nuts and cherry. 
  • Serve immediately.

Mango Rabri

I had excess milk in the refrigerator and was looking to make some dessert out of these. I came upon Sailu's food blog www.sailusfood.com with a lot of yummy mango desserts. As the mango season is still on, I began trying them one by one and loved each of the desserts. 

Serves 4 

  • 1 litre milk
  • 1 cup mango puree 
  • 2 tbsp sugar (I used sugarfree drops)
  • 1/4 tsp cardamom
  • 6 to 8 strands saffron, soaked in 2 tbsp warm milk
  • 6 to 8 almonds, chopped
  • 10 to 15 pistachios, chopped
  • 1 cup mango cubes
  • Bring milk to boil in a heavy bottomed vessel. Reduce heat and allow to simmer. Keep stirring at regular intervals and keep moving the cream that forms on the top to the sides till the milk is reduced to less than half the quantity. 
  • Add sugar and half of the chopped nuts continue to simmer till the milk is reduced to 1/3 of the original quantity. 
  • Add cardamom and saffron, mix well and switch off. 
  • Allow to come to room temperature and add the mango puree. Mix well till well combined. Remove to a bowl and chill for a couple of hours.
  • Garnish with the remaining nuts and mango cubes and serve.