Mango Mastani

                             Mango Mastani

Mango Mastani is one of the most finest and famous drink from pune city. 
Thick Mango shake topped with Vanilla or Mango flavoured ice cream and some dry fruit. 
Pune city is famous for it. 
             'Sujata mastani' is famous shop for Mastani special in Camp area in Pune,  it also have branches in pune city . This is one of my favourite dessert and my family also love it. I'm glad to share very delicious recipe with you. 

Prep time: 5min 

Making time : 5 min 

Total time: 10 min 

Serve for : 2 to 3

Ingredients: 

Ripe mangoes - 2 nos

Vanilla or mango Flavoured  ice cream-

 2 scoop

Sugar- 2 tbsp if required 

 milk - 1/2 cup 

For Garnishing: 

Chopped dry fruit ( almond, cashew and pistachio) - 2 tbsp 

Vanilla ice cream - 2 scoops 

Skinless Ripe Mango cut in small cubes - half 

How to make: 

1. Remove the skin of mangoes and cut in slices .

2. Add it in mixy jaar , with scoops of vanilla Flavoured ice cream, milk , sugar( if required).

Mix it well till thick shake is ready. 

3. Pour shake into glasses, garnish with scoops of ice cream , small mango cubes and chopped dry fruits. 

4. Enjoy delicious chilled Mango Mastani. 

Step by step pic :

 sana's note : 

1. Add sugar If required.  

2. Grind shake very well. 

3. Serve it immediately .

4. If making for more people, then increase the ingredients quantity. 

Chicken Dunger Kabab

                    Chicken Dunger Kabab

 Chicken dungar kabab is very flavourful delicious smoky kabab made with chicken minced it is also known as malai kabab so let's making it .

                             

   Prep time  : 15 min 

Cooking time : 20 min 

Total time : 35 min 

Serving for : 5 to 6

Ingredients : 

Boneless skinless chicken- 1/2 kg 

Salt- 1/2 tbsp 

Green chilly paste- 1 tbsp 

Ginger garlic paste- 1 tbsp 

Garam masala- 1/2 tbsp 

Cashew paste - 1 & 1/2 tbsp 

Fresh cream - 1 tbsp 

Chopped coriander leaves- hand full 

For chutneys:

Mayonese

Green Chutney (Hand full coriander leaves 

Hand full mint leaves ,green chilly - 2 nos

Salt - 1 tsp or as per required little amount of water)

Coal - for smoky flavour

How to make:

1. Cut the boneless skinless chicken in small pieces, then grind it make fine minced from it, take out in bowl. 

2. Add salt, green chilli paste, gg paste, garam masala, cashew paste, fresh cream, chopped coriander leaves mix very well. 

3. Heat the coal, make the round circle of mixture , keep the coal in small bowl , keep the small bowl between  mixture. 

4. Pour the little bit of  oil on heated coal , when smoke is coming out  close the lid for 15 min or till smoke is finished.

5. Now remove small coal bowl , mix the mixture  once again. 

6. Make the kabab patties and shallow fry it on pan till it Golden brown in colour and fried well. 

7. For chutneys  grind  hand full coriander leaves, hand full mint leaves, green chillies, salt with little bit water grind it very well.  Mix the chutney with  Mayonese make the  chutney for kabab.

8. Serve delicious kabab with  yummy  chutney.


Step by step pic : 

Chatpati Aalu tikki

                         

                           Chatpati Aalu Tikki

Today I'm going to make pure veg crispy and chatpati Aalu tikki, very delicious appetizer for Ramadan.  So let's make it.

Prep time: 15 min 

Cooking time: 20 min

Total time: 35 min 

Serving for : 5 to 7

Ingredients: 

Medium size boiled Potatoes - 5 nos

Medium size Onions finely chopped - 2 nos

Small size capsicum finely chopped- 1nos 

Green chilly paste ( grinded with 1/2 tsp cumin seeds) - 1 tbsp 

Amchur powder  - 1 & 1/2 tbsp 

Salt - 1/2 tbsp or as per taste 

Rice flour- 1 cup 

Bread crumbs  - 2 cups or as required 

For slurry- 1 cup water + 1 /2 cup cornflour

Oil for - frying  

Tomato ketchup for - serving 

Amchur powder and chaat masala for -garnishing

How to  make: 

1. First mashed the boil potatoes, then add chopped onion, chopped capsicum, green chilly  paste, amchur powder, salt and rice flour mix well .

2. Make the round shape tikkis from this mixture then keep aside. 

3. Make slurry mix water and cornflour together mix very well then keep aside . 

4. Take bread crumbs  in plate , lightly coat the tikki in it . Then coat with slurry then again fully  coat with bread crumbs. Coat all tikkis like that.

5. Heat the oil in pan fry tikki in it till golden brown in colour. When it's ready take out in serving plate.

6.  sprinkle the amchur powder and chaat masala on tikkis , serve with tomato ketchup. 

Sana's note : 

1. If you want to make your tikki more crunchy you can use normal oats or cornflakes for coating  instead of  bread crumbs. Crushed the cornflakes before use . 

2.  If you don't have a rice flour you can use plain flour. 

3. In between  mix the slurry because  cornflour stick on the bottom .

4. Turn tikki very carefully  in frying process. 

Step by step pic :

Chicken sticks ( Chicken kadi Gosht )

Chicken sticks ( Chicken kadi Gosht )

During Ramadan chicken sticks or chicken kadi gosht is very famous made with  boneless skinless chicken breast. This starter is very costly , so make it at home and save your money.  Let's start making it .

Ingredients:

Boneless skinless chicken breast - 1kg 

Salt - 1/2 tbsp 

Green chilly paste - 1 tbsp 

Ginger Garlic paste - 1 tbsp 

Chaat masala - 1 tbsp 

Tandoori chicken masala - 1 tbsp 

Kashmiri red chilly powder - 1 tbsp 

Lemon juice of  - 1 lemon 

Tomato ketchup - 2 tbsp

Red chilly sauce - 2 tbsp 

Cornflour - 1/2 cup 

Egg white - 2 eggs 

Water - 1 tbsp 

Vermicelli ( sevai ) or bread crumbs - 1 cup 

Oil for - frying 

Wooden skewers 

How to make: 

1. First  Marinate the chicken breast with salt, green chilli paste, gg paste,  chaat masala, red chilly powder,  tandoori masala, lemon juice,  tomato ketchup, red chilli sauce, cornflour. Mix all very well keep it in fridge for 2 to 3 hrs.

2. After 3 hrs , take out from fridge . Mix it once again, then thread the marinated chicken breast with wooden skewers and keep aside.

3. Crushed the vermicelli  keep aside. Beat the eggs pour the egg whites in plate add 1 tbsp of water in it, whisk it and keep aside. 

4.  First Coat the chicken with egg mixture, then with vermicelli . Press it with the help of your hand and shape it, then keep aside.

5. Heat the oil in pan, then deep fry the chicken sticks in it on low to medium flame. 

6. Serve crunchy and crispy chicken sticks with tomato ketchup. 

Note : if you like you can cut the chicken breast lenght wise about 1 inch strips, before marinating it.  

Step by step pic :