This is one of my favourite combination for breakfast. Hot puris and heavenly Amras…slurp…
This combination is a must in all North Kanara homes during mango season. We have more than 10 mango trees at home of different variety. So Aayi prepares this with fresh and ripe mangoes. This is usually prepared using Ishad(Vishad) types which have lots of pulp, though other types of mangoes are also widely used.
When fresh mangoes are not available, this is prepared using the canned ones. Recently I saw the canned Kesar mango pulp here and all I could remember was the hot puris and Amras.
Ingredients: Mango pulp 2 cups Milk 3/4 cup Sugar(optional) Cardamom(ela) powder 1/2 tea spn
Method: Mix all the ingredients well (If using magoes, use mixie for getting a smooth amras) and serve with hot puris.
Serves : 3 Preparation time : 5min
In Bangalore “Kamat Ahar” restaurant, they serve hot alu paratha with masala dahi. I guessed what might be the ingredients, since then, paratha and masala dahi are favourite combination at my home. I cannot guarantee that they use the same recipe, because I never get the courage to ask for recipes in restaurants :)… (whenever I come across with new recipe at my friend’s or relatives house, I shamelessly ask for recipe).
Ingredients: Curd 2 cups Red chilli powder 1/2 tea spn Chat masala 1/2 tea spn Salt a pinch
Method: Mix all the ingredients well and serve with hot paratha.
Serves : 3 Preperation time : 2-3 min
Updated on Sept 9 This is the seccond method for preparing the masala dahi. Thanks Avita and Aruna for the recipe.
Ingredients: Curd 2 cups Pepper 1/4 tea spn Cumin seeds 1/2 tea spn Black salt (Rock salt)
Method: Dry roast(fry without oil) pepper and cumin seeds. Powder them. Add the powder and black salt to dahi and mix well.
