Hello People,
Its time to say good bye to the king of fruits "Mango". This mango season cooked & ate lot of dishes.
Atlast, tried my hands on Aam Papad or Amavat with raw mango (kachchi kari). It turned out so yummy that it took only a day to finish.
It is very simple to make although takes 1 - 2 days to dry completely.
Here is step by step pictorial representation of Aam Papad.
Now the next step is to mix well the jaggery & boiled kairi.
After mixing jaggery & kairi, if you still find jaggery pieces which are not dissolving, grind it once in the mixer grinder you will get a smooth paste.
Then grease one or two serving trays with pure desi ghee.
Spread the mixture evenly on the trays & let it dry for 2-3 days at room temperature. Do not expose it to sunlight.
After 2-3 days when it gets dry completely cut it into pieces & keep it in refrigerator.
Enjoy homemade amavat or aam papad off season also.
Its time to say good bye to the king of fruits "Mango". This mango season cooked & ate lot of dishes.
Atlast, tried my hands on Aam Papad or Amavat with raw mango (kachchi kari). It turned out so yummy that it took only a day to finish.
It is very simple to make although takes 1 - 2 days to dry completely.
Here is step by step pictorial representation of Aam Papad.
Ingredients
Kachchi kairi - 1 Kg
Jaggery - 250 grams
How to make
First of all take a pressure cooker & boil all kachchi kairi. Strain out in a dish & mix crushed jaggery with the kairi.
Now the next step is to mix well the jaggery & boiled kairi.
After mixing jaggery & kairi, if you still find jaggery pieces which are not dissolving, grind it once in the mixer grinder you will get a smooth paste.
Then grease one or two serving trays with pure desi ghee.
Spread the mixture evenly on the trays & let it dry for 2-3 days at room temperature. Do not expose it to sunlight.
After 2-3 days when it gets dry completely cut it into pieces & keep it in refrigerator.
Enjoy homemade amavat or aam papad off season also.
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