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Chili!!!! Chili is always always always a hit with everyone in my family! It's my oldest's absolute favorite food! And my little ones seems to really love it too! Out of all the many chili recipes I've made I think this might be my favorite! This recipe is adapted from Simply Whisked.

2lbs ground beef
1 onion (chopped)
3 cloves garlic (minced)
1/2 tsp salt
5 tbsp chili powder
1/2 tbsp paprika
2 tsp cumin
1 tsp oregano
28oz diced tomatoes
1 cup IPA beer
1 tsp worcestershire sauce
2 cans black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)

In a large pot brown the ground beef then drain off the grease. Add the onion and garlic and cook for another 2 minutes. Lower heat and stir in the salt, chili powder, paprika, cumin and oregano then stir well. Add the diced tomatoes and beer. Bring to a simmer and stir in the worcestershire sauce and all of the beans. Let simmer for 15-20 minutes. Serve with your favorite toppings.
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This is such an easy taco recipe but with a fun twist from the normal! Tacos are always a hit at my little ones and happy kids at dinner time make for a happy mama. I love serve tacos with a big bowl of black beans and some chips and salsa.

1.5 lbs ground beef
1 pkg taco seasoning
1 pkg ranch seasoning mix
1 cup water
tortillas
shredded cheese
toppings: salsa, sour cream, guacamole, lettuce

Brown the ground beef in a medium skillet.  When the beef is browned, turn down the heat and drain off the grease. Stir in the taco seasoning, ranch seasoning and water. Stir for several minutes until it thickens up. Remove from heat and serve on tortillas with desired toppings.
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I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.
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This crackers will forever make me think of my childhood and Christmastime. My mom would make these for a big Christmas party my parents hosted for years and years.  I would love eating these after their party was over and I got to munch on all the yummy leftovers! These are super easy and make a great gift in a cute little tin.

1 box oyster crackers
1/4 cup vegetable oil
1 pkg ranch seasoning mix
3/4 dried dill weed
1/4 tsp garlic powder

Mix the oyster crackers with vegetable oil.  Add the seasonings and mix until all the crackers are coated well.
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12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.
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Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.
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This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

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I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

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Wishing the followers and readers a very Happy and prosperous Diwali from Amu?s Recipes. This time I am posting a lost recipe from Konkan region called ? Bora, which was commonly made during Diwali in Konkan.

Bora is a recipe from Konkan region of Maharashtra. These are made during Diwali in rural areas of Konkan. As narrated by my grandmother, in olden days, while Diwali faraal was made for home consumption , Bora were made for distributing to under-privileged people who used to visit home for alms.  Even though these were made for distribution, children at home used to love this snack like anything.  The children while going out for playing used to fill up their pockets with Bora and eat these between breaks. 


Serving:  40-45 Pieces
Approx. Time:  30-40 minutes 

Ingredients
1 cup Rice Flour
1 tbspn Sesame Seeds
? cup scrapped fresh Coconut
? tspn Cardamom Powder
A pinch of Salt
1 tbpsn Ghee (for Moan)
? cup Jaggery
? cup Hot Water (Approx.)
Oil / Ghee for frying

Method
To make Jaggery Syrup:
Heat some water till it starts boiling. Turn off the flame. Then take Jaggery in a mixing bowl and add approximately quarter cup of hot water in it. Jaggery starts melting. Stir the mixture to make Jaggery Syrup. Set it aside for cooling to be used while kneading the dough. 

To make Bora:
Take Sesame Seeds in a pan and dry roast it for 2-3 minutes on medium flame. Transfer it in a bowl. Similarly dry roast Rice flour for approximately 3-4 minutes on medium flame and transfer it in a separate bowl. Also dry roast scrapped Coconut on medium flame till it becomes dry and starts releasing aroma. Set it aside for cooling. 

Take a mixing bowl and add the dry roasted Rice flour, dry roasted Sesame seeds, dry roasted scrapped Coconut, Cardamom Powder and Salt.  Mix it well. Simultaneously heat Ghee in a pan and pour it on the mixture. Again mix well. Now start adding  Jaggery Syrup to the mixture. Knead it into a dough of medium  to hard consistency. Rest the dough for 20-30 minutes. Then make tiny balls of the dough with the help of palms of your hand. 

Heat Oil or Ghee in a frying pan. Once the oil/ghee is hot, turn the flame to low and deep fry the balls till it changes the colour to golden brown. Transfer the balls on an absorbent paper. Store it in an air-tight container. It has a shelf life for 1-2 weeks. 

Notes
1. In an alternate method, equal quantity of Rice flour and wheat flour is used to make this recipe instead of using only the Rice flour.
2. Instead of making Jaggery Syrup, you may add grated Jaggery to the mixture. However in this case you may have to use warm water to knead the dough.
3. Moan of Oil may be used instead of Ghee. 
4. Few people also skip usage of Coconut. Instead an additional teaspoon of roasted Sesame Seeds is used. 

Stepwise Pictures































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Mawa Modak is not a traditional recipe, but it is an interesting twist to the conventional shape of traditional Maharashtrian sweet - Pedha. Traditionally, Mawa Modak / Pedhas were made by reducing milk. Full fat milk is cooked on low flame till it is reduced to 20-25% of its original quantity. The resultant product is called Mawa / Khava / Khoya / Milk Fudge. But nowadays it is made from readily available Mawa. This is a simpler version, and can be prepared in few minutes. Please do prepare this sweet for Ganpati Bappa and take his blessings.


Serving:  18-20 Pieces
Approx. Time:  10 minutes (Preparation) 10 minutes (Cooking) 

Ingredients
250 gm Mawa (Milk fudge / Khoya / Khawa)
200 gm Sugar
1 tspn Kesar Elaichi Syrup (Syrup of Saffron & Cardamom Powder)
1/2 tspn Nutmeg Powder

Method-I (Traditional Method)
Combine the Milk fudge and Sugar in a bowl and set it aside for 3-4 hours. The Sugar gets dissolved in Milk fudge to certain extent. Transfer the mixture of Milk Fudge and Sugar in a non-stick pan. Cook the mixture on low to medium heat, stirring continuously. The mixture will become liquid in the beginning. Cook till the mixture thickens (approximately ten minutes) and begins to leave the sides of the Pan. While stirring the spatula in the mixture, you will feel the thickness of the mixture. Turn off the flame. Add the Kesar Elaichi Syrup and Nutmeg Powder and mix well. Transfer it in a separate dish and set aside till it thickens. Stir until it cools down and is not too hot to knead. 

Now knead the mixture if required. To make Modak, take a small lemon sized ball and give it a cylindrical shape. Ensure that the Modak mould is stuffed entirely, especially the top of the mould. Press the mould gently. Thereafter, open it gently remove the Modaks from the mould. Store it in a container as it has shelf life of a week

Method-II (Microwave Method)
Take the Sugar in a grinder and make fine powder. Once done, pass the Sugar powder through a siever. Then combine the Milk fudge and Sugar in a bowl and set it aside for 3-4 hours. The Sugar gets mixed in Milk fudge to certain extent. Transfer the mixture of Milk Fudge and Sugar in a microwave proof bowl. Microwave  it for a minute. Remove the  bowl from microwave and stir the mixture. Then place the bowl back in the microwave and again microwave it for a minute. Repeat the same process 2-3 times till the mixture thickens. Then add the Kesar Elaichi Syrup and Nutmeg Powder to the mixture and mix. Take the mixture in a separate dish and set aside for cooling till it become warm enough to touch.

Now knead the mixture if required. To make Modak, take a small lemon sized ball and give it a cylindrical shape. Ensure that the Modak mould is stuffed entirely, especially the top of the mould. Press the mould gently. Thereafter, open it gently remove the Modaks from the mould. Store it into a container as it has shelf life of a week. 
Notes
1. If the mixture of Milk fudge and Sugar is over cooked then it becomes hard. In this case you may add some milk to the mixture and re-heat it for some time. 
2. Alternatively, if the mixture has loose consistency, then add some powdered Sugar to the mixture. If the mixture is already very sweet, then you may add some Milk powder or Cashew Powder / Almond Powder to adjust the consistency.
3. The Kesar Elaichi Syrup gives colour to Modak. In case of non-availability of the Syrup, you may add Saffron soaked in milk to the mixture. Addition of yellow food colour along with the Saffron gives nice colour to the final product. 
4. The cooking of Sugar and Milk fudge together instead of cooking the fudge separately increases the shelf life of Modak. However, if you like soft Modaks you may cook the Milk fudge in the beginning and then add Sugar Powder and other flavours at the end.

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Narali Pournima, the full moon day is very popular amongst fishermen community as it marks the beginning of the new fishing season. On this day, they worship Sea to please Varun Dev - the God of rains. They offer Coconut to the Sea and also make Coconut delicacies for meal. 

This day is also known as 'Rakshabandhan' where a Sister ties Rakhi (a holy band) on her Brother's wrist and in return her brother takes the vow to protect his sister. On this day, the sisters do aarti (a prayer for the long and happy life of the brother) and receive gifts from their brothers. 

The third thing that is not known to many is the 'Shravani'. Generally in Brahmin community new Janhve (Sacred Thread) is worn after reciting Gayatri Mantra on this day.

Coming to Narali Bhaat, it is a Maharashtrian delicacy. Naral means Coconut and Bhaat means Rice in Marathi language. I have made this recipe using a Pressure Pan method as followed by my Grandmother. Since I dont have Pressure Pan, I have made it in Pressure Cooker. The biggest advantage of this method is that you save time and the grain remains intact. However, if the bottom of Pressure Cooker is not thick, then it may lead to wastage of half an inch of layer at the bottom, which may stick to the bottom. 


Serving:  4 people
Approx. Time:  30-40 minutes 

Ingredients
2-3 tbspns Ghee
3-4 Cloves
1 cup Basmati Rice
1 cup fresh scrapped Coconut
2 cups hot Water 
1 cup grated Jaggery
A pinch of Salt
1/4 tspn Cardamom Powder
8-10 Cashew Nuts
8-10 Raisins

For Garnishing:
Ghee
Almond & Pistachio Flakes
Cashews & Fried Raisins

Method-I (Pressure Cooker Method)

Pre-preparation:
1. Heat a tablespoon of Ghee and fry the Cashew Nuts and Raisins. Set it aside for using it in the main dish.
2. Wash the Rice and drain the entire water contents. Leave it aside for half an hour.

To make Narali Bhaat:
Heat Ghee into a heavy bottomed Pressure Cooker. Add the Cloves and saute it for few seconds. Add the washed Rice, and saute it for 3-4 minutes on medium heat. Then add the Scrapped Coconut and again saute it for two minutes. 

Simultaneously, boil 2 and 1/4 cups of water for using it in the recipe. (The water may reduce to some extent after boiling, hence I have taken additional half cup of water. If you are using water at room temperature, take only 2 cups, however adding boiling water to the rice makes it more fluffy) Add the boiling water to the Rice. Then add the grated Jaggery to it and give it a stir. Also add a pinch of Salt at this stage. Finally add the Cardamom Powder, fried Cashew Nuts and Raisins. Cover the Pressure Cooker and cook the rice till 2-3 whistles. 

Once the Rice is cooked, open the lid of Pressure Cooker. Add some ghee from the sides. Once done fluff it with fork. 

Pour Ghee on the Rice, garnish it with dry fruits & nuts and serve hot.


Method-II (Traditional Method)

Pre-preparation:
1. Heat a tablespoon of Ghee and fry the Cashew Nuts and Raisins. Set it aside for using it in the main dish.
2. Wash the Rice and drain the entire water contents. Leave it aside for half an hour.

To make Narali Bhaat:
Heat 2 tbspns Ghee into a heavy bottomed non stick Pan. Add the Cloves and saute it for few seconds. Add the washed Rice, and saute it for 3-4 minutes on medium heat. Simultaneously, boil 2 and 1/4 cups of water for using it in the recipe.  Add the boiling water to the Rice. Cover the pan with lid and cook the Rice. Ensure that the Rice is cooked properly because in case the Rice remains semi-cooked, it becomes hard after adding the Jaggery mixture. After the Rice is cooked, transfer it into a plate and spread it evenly for cooling.

In the meantime, mix the Coconut and grated Jaggery. Add the mixture of Coconut and Jaggery to the cooked Rice. You may also mix in Coconut and Jaggery directly in the cooked Rice, but it may lead to breaking of the Rice grain. 

After mixing, heat a heavy bottom non-stick Pan. Add a tabesppon of Ghee to it. Turn the flame to low and add the mixture of Rice, Coconut and  Jaggery to the pan. Also add the Cardamom powder, fried Cashew Nuts, fried Raisins and a pinch of Salt. Cover the pan and cook it for 10 minutes on low flame. Then remove the lid and cook on low flame until the mixture thickens. At the end add some Ghee. 

Pour Ghee on the Rice, garnish it with dry fruits & nuts and serve hot

Notes
1. Alternatively, you may cook the Rice in Coconut Milk. Initially the rice has to be cooked in thin Coconut Milk and thereafter the first pressed Coconut Milk should be added to enhance the flavour. 
2. The Jaggery may be substituted with equal quantiy of Sugar or a balanced mix of Jaggery and Sugar. Also the quantity may be increased or reduced as per your taste.
3. Some people also add yellow food colour to make this dish look more attractive. But since I have used organic Jaggery, the colour of Rice has turned brown. 
5. Nuts of your choice may be added to this recipe. If you want to add Saffron, soak the Strands in milk for some time.
6. Salt is optional. However a pinch of salt in any sweet dish enhances the taste.
7. Rice used should be an old one. Preferably old and scented - Ambemohor or Basmati Rice.
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The whole Shravan month is considered to be an auspicious month in Hindus. The Mondays are considered as auspicious when Hindus fast for Lord Shiva. These are known as Shravani Somwars. Tuesdays are dedicated to Goddess Gauri where Mangala Gaur is worshipped for initial 5 years of marriage by newly wedded women. 

People who take 'Dhanya Faral' during the fasts eat these Bhajaniche Vade. Also, Bhajaniche Vade and Curds/White Butter is a common menu for Mangala Gauri Vrat. During olden days when people used to make Bhajani at home for these Vadas, it was coarsely grounded. However, since nowadays we do not make Bhajani at home, readymade Bhajani for Thalipeeth may be used for making these Vade.



Yield:  16-18 pieces
Approx. Time: 30-40 minutes 
Ingredients
2 cups Thalipeeth Bhajani 
1/2 tspn Turmeric Powder
1 tspn Red Chili Powder
1/4 tspn Asafoetida
Salt to taste
1/4 cup finely chopped Coriander leaves
2 tbspns Oil for Moan
2 cups Water (Approx. 1 cup+ is required)
Oil for deep frying

Method
Take the Thalipeeth Bhajani in a mixing bowl. Add the Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and chopped fresh Coriander leaves to the flour and mix well. Simultaneously, heat 2 tbspns of Oil and pour it over the flour and mix it. Then add a cup of hot water to the mixture and knead it into a semi-hard dough. Add the water in piecemeal while kneading the dough. The dough should be kneaded nicely. Once done, cover the dough and let it rest for nearly 15 minutes. 

Take a small plastic sheet and dampen it by applying water. Take a small lemon sized portion the dough and place in the centre of the plastic sheet. Grease your fingers with Oil and water and pat the ball to make a circular round shaped Vada. The Vada should be neither thick nor it should be thin, the thickness should be medium. Make a small hole at the center of the Vada. 

Simultaneously heat the Oil in a frying pan. To check whether the Oil is hot enough for deep frying, add a tiny ball of dough in the Oil. If it comes up and starts floating on the surface, then the oil is ready for deep frying. 

Add Vadas one by one to the hot Oil and deep fry it from both the sides over high flame in the beginning and then over medium flame. While deep frying, keep on spilling Oil over the Vada with the help of Spatula which will help it in puffing.  

Once done, drain it on a absorbent paper and Serve hot with Curds or White Butter. 


Notes
1. There is an alternate method of making the dough.  Take 2 cups of water in a pan and heat till it starts bubbling. Turn off the heat and then remove half cup of water and set it aside. Add the flour mixture into the pan and mix well. If the mixture is too dry, add some hot water which you have already kept aside. Rest it for an hour and then knead the dough with the help of Oil and Water. Remaining process is as given above. (This method is known as 'Ukad Kadhne' (??? ?????) in marathi. 
2. You may also add Sesame Seeds, or Carom seeds (Ajwain / Owa) or Cumin Seeds or Coriander-Cumin Powder etc. to the dough. Some people also add Goda Masala (Kala Masala) while making the dough.
3. To make Methi flavoured Vada, you may also add finely chopped fresh methi leaves (Fenugreek leaves) to the dough. 
4. If you do not make a small hole in the centre, then it will puff up like a Puri. 
5. If the Vada breaks during frying, then you may add either wheat flour or rice flour to the dough and also increase the seasoning accordingly.
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'Khandvi' in Maharashtrian cuisine has a different meaning as compared to 'Khandvi' in Gujarati cuisine. In Maharashtra, Khandvi means steamed cakes. It is generally made during the month of 'Shravan' and on the day of 'Nagapanchami'. This recipe has been twisted by adding Jackfruit pods which adds a distinct flavour to Khandvi.  
Serving:  12-15 Pieces
Approx. Time: 30 minutes (Preparation) 30 minute (Resting) &  20 minutes (Steaming)
Ingredients
7-8 Jackfruit Pods (Phansache Garey)
1 cup Rice Semolina (Idli Rawa)
1 cup freshly scrapped Coconut
1/2 cup Jaggery (or as per your taste)
A pinch of Salt 
2-3 tbspns Chiraunji (Charoli or  Buchanania lanzan)
Ghee (for greasing)

To Serve with
Home made Ghee 

Method
Take the Jackfruit Pods and remove seeds. Roughly chop the Jackfruit pods into small pieces. Transfer the pieces of Jackfruit Pods and scrapped Coconut in the mixer Jar and make a coarse paste. Add the chopped Jaggery to the mixture of Jackfruit Pods and Coconut.

In a mixing bowl, take Rice Semolina and add Salt, Jackfruit-Coconut Mixture and mix it. Allow the mixture to rest for nearly 30 minutes . The consistency of the batter will be semi-thick and not pouring / dropping consistency unlike Idli Batter. If you feel that the mixture is too thick, then add some water at this stage.

Simultaneously, heat water in a Steamer. Grease the steamer plate with little Ghee. After greasing, spread the mixture evenly in the Steamer Plate (Height approx. 1 inch). Then sprinkle some Chiraunji on top. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that Khandvi is ready. Once done, remove from the Steamer and allow it to cool. Cut it into square shape or any other shape of your choice. Serve hot with Ghee.

Notes
1. The Jaggery may be replaced with Sugar and even the quantity may be adjusted according to your taste. It will give nice colour to the recipe.
2. Instead of steaming it in a plate, you may make Jackfruit Idlis, also known as 'Phansachi Sandana' in Maharashtra.
3. The flavour of a pinch of Nutmeg Powder will also enhance the taste. (Generally Cardamom Powder compliments with Sugar and Nutmeg Powder with Jaggery)
4. You may also Cashew Nuts or raisins as per taste.
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Ganga Dussehra is dedicated to Goddess Ganga and this day is commemorated as the day when Ganga descended to Earth to accomplish her mission to purge the cursed souls of Bhagiratha's ancestors. Before coming to Earth, Goddess Ganga resided in the Kamandalu (holy vessel) of Lord Brahma. Along with her, Goddess Ganga brought the purity of heaven to Earth. Ganga Dussehra will be celebrated on 28 May 2015 this year and during the Navratri period, Jalidar sweet (sweets which has an intricate net like Anarsa, Battasa, Mysore Pak etc.) are offered to Ganga. This recipe is my offering to Goddess Ganga.

About this recipe, Amba means Mango and Sandana means Idli. It is a traditional Maharashtrian recipe from Konkon region which produces abundant mangoes. This may be served as evening snacks or even as a dessert / sweet. 

Special thanks to my friend Mayuresh Bhide & his mother who gave me this recipe, imparted information about Ganga Dussehra and guided me during the making of this recipe. 
Serving:  18-20 Pieces
Approx. Time: 30-40 minutes (Preparation) 2 hours (Resting) &  20 minutes (Steaming)
Ingredients
2 tbspns Ghee
2 cups Semolina (Wheat Rawa or Suji)
Salt to taste
2 cups Alphonso Mango Pulp 
1/2 cup Curds (Yogurt)
1 cup Sugar (may be increased as per taste)
1/2 Cup Milk (to adjust consistency)
2-3 tbspns Chiraunji (Charoli or  Buchanania lanzan)
Ghee (for greasing)

To Serve with
Home made Ghee 

Method
Take Ghee in a non-stick pan and heat it. Add Semolina and roast it on medium flame till the colour changes to pink and you start getting aroma. Turn off the flame and set it aside for cooling.

In a mixing bowl, take roasted Semolina and add Salt, Mango Pulp, Curds, Sugar and mix it. Allow the mixture to rest for almost 2 hours. 

After resting, add some milk to adjust the mixture to pouring / dropping consistency. Simultaneously, heat water in a Steamer. Grease the Idli moulds with little Ghee.Sprinkle 5-6 Chiraunji seeds on the mould and pour the batter into the Idli mould. Also, sprinkle some Chiraunji on top if you like. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that the Idlis are ready. Serve hot with Ghee. 

Notes
1. The quantity of Sugar may be adjusted according to your taste. But preferably a cup of Sugar is required for this recipe to get the minimum level of sweetness.
2. Instead of milk you may also add water to adjust the consistency. 
3. In case the curd is not sour, then the Idlis may not become spongy. In that case add a pinch of Eno Salt or Soda to the mixture just before steaming.  
4. If you find that the end product is not sweet, you may dissolve some Sugar in Water and pour the Sugar Water on the Idlis and steam it for some time to get the desired sweetness.
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