Bhel is a Sweet, Savoury, and Spicy Snack/Chhat item.  It is made out of puffed rice, Farsan Mix, Onion, Tomato, Green Chutney (Spicy) and Tamarind Chutney (Sweet and Sour). This is a very simple and easy to make.  A dry version of Bhel popularly known as Sukhi Bhel.
There are many ways to prepare Bhel. You can add boiled Potatoes, Sprouts, Roasted Peanuts etc.

Ingredients :


3 Cup Plain puffed rice
1 1/2 Cup Farsan Mix
1/2 Cup Sev
1 Chopped Tomato
1 Chopped Onion
1/2 Cup Roasted Peanuts (Optional)
Tamarind Chutney (Tamarind Pulp + Jaggery + 1/4 Teaspoon Red Chili Powder + Salt)
Green Chutney (Mint leaves + Green Chilies + Cilantro + Ginger + Garlic)
Fresh Cilantro

Method :

Take a big Mixing bowl. Add Puffed Rice, Farsan Mix, Sev, chopped Onion & Tomatoes.
Add Tamarind Chutney and Green Chutney as per your taste. Mix well together. Squeeze Some Lemon. Again mix all together.

For Final Serving :
Take Bowl/ Plate. Add the prepared mixture into the plate. Add more chopped Onion, Tomato & fresh Cilantro.
On top of that add extra Tamarind Chutney and Green Chutney.
Bhel is ready!!

Pallavi Mane

Summer is here!!!!!
So here is one perfect refreshing summer drink recipe for you :)
In Maharashtra we prepare a cool drink called "Kairiche Panhe" or "Kairi Panha".  It's made of Kairi (Raw Mango) and it has sweet tangy flavor.  It is believed that drinking of raw Mango juice reduces your body heat and helps keeping you away from the summer heat.
Raw Mangoes are usually available in March and April. You can easily store thick Raw Mango pulp in the fridge for a month.  So you can use anytime to make "Kairiche Panhe"


Ingredients:

2 Raw Mangoes
Sugar/ Jaggery
1/2 tablespoon Cardamom powder
Pinch of Saffron
Salt as per your taste
Few Mint leaves for Garnish
Chat Masala to taste (Optional)


Method:

Wash the Mangoes. Peel off the skin and boil the mangoes till they turn soft.
It will take 10 to 15 min to cook properly.  Once Mangoes cooked, turn off the heat and let the mangoes cool completely.

Remove the Mango seed and separate the pulp.  Take the twice amount of Sugar/Jaggery of Mango pulp.  Blend the pulp well with Sugar/ Jaggery till it becomes a smooth thick paste.
Transfer the paste in a bowl.  Add Cardamom Powder, Saffron and stir it well.
For final serving take a glass, add 2 or 3 tablespoon thick Mango pulp.

Add Cold water with some ice cubes. Add pinch of salt. You can add Chat masala if you want.  Stir well and serve chilled. Garnish with some Mint leaves.

Pallavi Mane